Posted in Main Dish

Cube Steak Sandwiches

I got this recipe from The Pioneer Woman’s website.  We did make some changes to it to suit our tastes.  These were really good and we will make them again.  {print recipe}

Cube Steak Sandwich

4 Tablespoons butter

2 pounds cube steak

salt and pepper

2 small onions, halved and then sliced

1 red pepper, halved and then sliced

1 green pepper, halved and then sliced

1 yellow pepper, halved and then sliced

2 mushrooms, halved and then sliced

2 Tablespoons additional butter

1/2 teaspoon garlic powder

1 1/2 cups chicken broth

4 Tablespoons Worcestershire sauce

Hoagie rolls

slices of cheese

Cut the cube steak into strips against the grain.  Season with salt and pepper and set it aside.

Cube steak

Prepare the onions, peppers, and mushrooms.

Mushrooms, onions, and peppers

Heat the 4 tablespoons of butter in a large skillet over high heat.  As soon as it’s melted, brown the strips of cube steak.  You will need to do this in a couple of batches.  Once browned on the one side, flip it over and brown on the other side.  We did this longer than the 1 1/2 minutes she suggests as we like our meat well done.

Browning the cube steak

Remove the meat to a clean bowl and brown the rest of the meat.  Set this aside while you cook the vegetables.

Reduce the heat to medium.  Add onions, garlic powder, and peppers.  Cook for 3 to 5 minutes.  Add the mushrooms after a couple of minutes and stir.

Onions and peppers

Pour in the chicken broth and Worcestershire sauce.  Cook over medium heat for 5 minutes or so, or until liquid has reduced by about a third.  We did add the meat when we added the broth and sauce.

Heating everything up

Toast your halved hoagie rolls until golden brown, we toasted ours under the broiler.  Spoon the meat and vegetable mixture on the lower half of the roll.  Spoon a tablespoon or so of juice on top of that.  Place on a broiler pan and top with sliced cheese and place under broiler until the cheese is melted.

Melted cheese

Drizzle some sauce over the top bun and then serve.

Posted in Main Dish

Tangy Meatballs

I am not sure where we got this recipe.  {print recipe}

Tangy Meatballs

2 eggs

1 1/2 cups milk

2 teaspoons salt

1/2 teaspoon garlic powder

2 cups quick oats

1 cup chopped onions

1/2 teaspoon pepper

2 pounds ground beef


3/4 cup brown sugar

1/2 cup chopped onions

1/2 teaspoon garlic powder

1 cup ketchup

1 teaspoon liquid smoke

In a large bowl, beat eggs.  Add oats, milk, onion, salt, pepper, and garlic powder.  Add the ground beef and mix well.  Shape into 1 1/2 inch meat balls.  Place meatballs on greased cookie sheet.  Bake uncovered at 375º for 30 minutes; drain.

In a saucepan, bring all of the sauce ingredients to a boil.  Let simmer about 10 minutes.  Place all of the meatballs in one pan.  Pour the sauce over the meatballs and return them to the oven.  Bake uncovered about 20 minutes more.

Posted in Main Dish

Ranch House Chicken Casserole

I got this recipe from The Family Homestead.  This evening when I made it, I did make some changes to it. {print recipe}

4 – 5 cups cubed, cooked chicken

2 – 3 cups grated cheese

12 corn tortillas

2 Tablespoons olive oil

1 onion, diced

2 stalks celery, sliced

1/2 green bell pepper, diced

2 mushrooms, diced


6 Tablespoons butter

6 Tablespoons flour

1 cup chicken broth

2 1/4 cups milk

2 teaspoon chicken bouillon

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Saute the onions, mushrooms, celery, and peppers in the olive oil for a few minutes.  Stir in the cubed chicken and set that aside while you make your sauce. 

Melt your butter in your pan.  Stir in the flour and seasoning.  Gradually stir in the broth and milk.  Cook and stir constantly until the sauce thickens and boils. 

Spray your casserole pan with cooking spray and then put half the chicken mixture on the bottom.  Sprinkle with 1/3 of the cheese.  Lay half the tortillas on top and then spread 1/2 the sauce on.  Repeat layers and end with the last 1/3 of the cheese.

Bake at 350º for 45 – 50 minutes.

Posted in Main Dish

Sweet and Sour Chicken

I got this recipe from The Family Homestead. I really didn’t change it too much.  I diced my onions instead of thin strips.  I only used 16 ounces of pineapple (some that I canned last year).  {print recipe}

Sweet and Sour Chicken

2 cups of cooked chicken

1 Tablespoon olive oil

3 stalks of celery, sliced

1 onion, diced

3/4 bell pepper, sliced and cut in thirds

1 20 ounce can pineapple chunks, drained and save the juice

1/3 cup apple cider vinegar

1/4 cup honey

2 Tablespoons soy sauce

2 Tablespoon cornstarch

In a large skillet, heat up the oil.  Add the celery, green pepper, and onion.  Cook until the vegetables are tender.  Add the chicken and heat this up on low. 

Meanwhile, take the drained pineapple juice and add water if necessary to make one cup of liquid.  In a small bowl, mix the pineapple juice, vinegar, honey, soy sauce, and cornstarch.  Add this mixture to the chicken and vegetable mixture.  Cook on medium heat, stirring until the sauce is thick.  Add the pineapple and then serve over hot cooked rice. 

Posted in Main Dish

San Francisco Chops

I got this recipe from Mel’s Kitchen.  We tried this today, with a few variations and it was delicious.  We will be making this agin. {print recipe}

San Francisco Chops

2 Tablespoons olive oil

6 pork chops, trimmed of fat

salt and pepper for seasoning

3 stalks celery, diced

1/4 cup soy sauce

1/4 cup chicken broth

2 Tablespoons light brown sugar

1/4 teaspoon red pepper flakes

1 teaspoon garlic powder

2 tablespoons cornstarch

1/2 cup water

In a large skillet, heat the oil over medium high heat until it is hot.  Season the pork chops on both sides with salt and pepper.  Brown the chops for 1 – 2 minutes on each side in the oil until golden.  Place the pork chops in the crock pot.  Add the celery to the drippings in the skillet and stir constantly for 1 – 2 minutes.  Stir in the soy sauce, broth, brown sugar, red pepper flakes, and garlic powder.  Cook and stir until sugar is dissolved.  Pour over the pork chops and cover with the lid. 

Cook on high 4 hours or low 7 – 8 hours.  Take your pork chops out and set on  a plate (the chops may fall apart).  Remove the bones.  Stir the corn starch into the water and add to the broth left in the crock pot.  Stir the sauce and then add the pork chops back in the crock pot.  Let this cook another 30 minutes or so while you cook your rice.  Serve the pork chops over the rice. 

Posted in Main Dish

Mexican Pierogi Lasagna

I tried a new recipe tonight that I got from a blog friend.  It was different, but we liked it.  I did not have the tortilla chips or the mozzarella.  I used Pepperjack and cheddar cheese. {print recipe}

2 boxes of frozen Mrs. T’s Pierogies (potato and cheese)
1 lb of browned ground beef
1 pkg taco seasoning (or make your own)
16 oz of picante sauce
2 c monterey Jack Cheese
2 c mozzarella cheese
2 c crushed tortilla chips
1 can cream of mushroom soup (I used homemade)
3/4 cup water

Cook pierogies according to package directions (I baked them).  Mix beef, taco seasoning and 3/4 cup water. Cook for
10 minutes and stir in picante sauce and cream of mushroom. Grease a 9×13 dish. Place half of the
beef, top with half of pierogies, top with half of cheese. Repeat. Sprinkle tortillas on top. Cover with
foil. Bake 15 minutes. Remove foil and bake until hot and bubbly.

Posted in Soups

Beef Stew

I make this beef stew using soup bones that we get from the butcher. 

Soup bones with beef on them







1 quart diced tomatoes

salt and pepper to taste

This is a recipe I don’t really have specific amounts.  I usually use what we have on hand, and what we like.  I start out by putting the soup bones and water to cover them in my crock pot and cook them most of the day.  Take the soups bones out and let them cool enough to pick the meat off.  Strain the beef broth into a dutch oven.

Add the remaining ingredients except the peas.  Bring to a boil and let the potatoes and carrots cook.  When they are almost tender, season to taste and add the peas.  Cook for about 5 more minutes or so.  Thicken with corn starch or flour if desired.