This recipe is on of my Mom's favorite recipes. One that we had often when I was growing up.
Swiss Steak
1 1/2 to 2 lb. round steak (about 1" thick)
1/3 cup flour
2 to 3 onions, peeled and sliced
2 Tablespoon fat
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeld, cut fine
1 stalk celery, diced or sliced
1 1/2 cups cooked tomatoes or 1/2 cup chili sauce and 1/2 cup water
1/2 green pepper, sliced
Chopped parsley
This recipe is from the Sunbeam Controlled Heat Automatic Frypan Cookbook. It is my Mom's favorite recipe from the cookbook. I have copied it as written in the cookbook.
Hamburger Macaroni Casserole
2 Tablespoon fat
1/2 cup chopped onion
1 lb. hamburger
3 1/2 cups cooked or canned tomatoes (No.2 1/2 can)
1 cup diced celery
1/2 cup cut-up green pepper
2 teaspoon salt
1/4 teaspoon celery
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1- 8 oz. pkg. elbow macaroni, cooked, rinsed and drained
Chopped parsley
Grated cheese
Preheat Sunbeam (electric frying pan) to 360 degrees, add fat. When melted, add onion, fry, stirring until beginning to brown, add meat, stirring frquently until browned (about 8 minutes). Pour off excess fat. Add tomatoes, celery, green pepper, seasonings and cooked macaroni. Bring to boil, cover, turn dail to 220 degrees. Simmer about 35 minutes, stirring occasionally. Sprinkle with chopped parsley and cheese. Serve directly from Sunbeam (electric frying pan).
Sauce may be cooked separately and poured over hot, cooked spaghetti or macaroni. Also, one minced clove garlic and 1 cup sliced mushrooms may be sauteed with onions- or 1- 4oz. can of mushrooms may be added with tomatoes.
Serves 6.
This recipe
is from a packet of recipes from the Nut Tree Restaurant in Vacaville,
California. This recipe is one of my Mom's favorite things to eat when we would
eat there in the 1960's. Serve the Marshmallow Dressing with fruits-
watermelon, fresh pineapple, cantaloupe, bananas, grapefruit, apples, cherries,
strawberries, blackberries, grapes and served with cottage cheese, orange nut
bread and a fresh orchid for decoration.
Fruit Salad
with Marshmallow Dressing
1 cup sugar
2/3 cup
light corn syrup
1/2 cup hot
water
2 egg whites
Dash of salt
1/4 teaspoon
vanilla
1/4 cup
mayonnaise
1 Tablespoon
grated orange rind
Combine
sugar, corn syrup and hot water. Heat slowly, stirring, until sugar dissolves,
then boil without stirring to firm ball or thread stage (248 degrees on candy
thermometer). Beat egg whites with salt. When stiff, gradually beat in the hot
syrup, beating until thick and fluffy. Add vanilla. Fold in mayonnaise and
orange rind.
Makes 1 1/2
cups.
From cookeatshare.com
-Preparing one of the Nut Tree “vintage” recipes always brings back fond
memories of the indoor aviary, rocking hobby horses, toy shop, kiddie train,
and of course - the restaurant/bakery. A specialty of the Nut Tree was Fruit
Salad with Marshmallow Dressing. It was served as a large luncheon plate with
fruits in season, cottage cheese and nut bread. However I like to serve it as
dessert. The sauce is for dipping large chunks of fruit fondue style, or as a
topping for a dish of fresh fruits. A colorful platter of fresh fruit and this
yummy sauce make a conversation piece as well as dessert. Present it on a
turntable in the table center, and guests will appreciate the ease of service.
Ingredients
1/2 cup hot
water
2/3 cup
light corn syrup
1 cup sugar
2 egg whites
Dash salt
1/4 teaspoon
vanilla extract
1/4 cup
mayonnaise
1 tablespoon
grated orange zest
Selection of
fresh fruits (pineapple, bananas, apples, cantaloupe, strawberries, etc.)
Directions
Combine
water, corn syrup and sugar in a deep saucepan. Heat over medium heat, stirring
until sugar dissolves. Increase heat and boil slowly without stirring to firm
ball stage or thread stage (248 degrees F. on candy thermometer.) Do not
overcook.
Meanwhile
beat egg whites with salt. When stiff, gradually beat in the hot syrup, beating
until thick and fluffy. Fold in vanilla, mayonnaise and orange zest.
Yield: 1 1/2
cups. Figure 12 servings, each serving = 2 tablespoons.
If sauce
becomes too thick, thin with a small amount of hot water.
FRUITS: For
use as a dipping sauce fondue-style prepare fruits in large pieces. For use as
a topping, prepare fruits in bite-size pieces, and/or add smaller fruits like
berries to the array.
From Costco Connection September 2022 (Recipe courtesy of Randy Altig)
Spicy Mixed Nuts
3 Tbsp unsalted butter
1 Tbsp brown sugar
1 Tbsp dried rosemary
1/2 Tbsp dried tarragon
1/2 tsp cayenne pepper
1 1/2 tsp salt, plus more for sprinkling
3 ups Kirkland Unsalted Mixed Nuts
Prehear oven to 350 degrees. Line a cookie sheet with parchment paper.
Melt butter and brown sugar in a 2 cup heatproof glass measuring cup in the microwave and stir to dissolve the sugar. Add the rosemary, tarragon. cayenne pepper and salt.
Put the nuts in a large bowl and gently pour in the melted butter mixture as you toss the nuts, making sure to coat all the nuts. Spread out the nuts on the lined cookie sheet and bake until the become glazed, about 20 minutes, stirring oce during the cooking process. Remove from oven and sprinkle with extra salt.
Makes 3 cups.