Slow Cooker Recipe: Swiss Steak

Slow Cooker Swiss Steak

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 lbs round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14.5oz) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and sauté the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.


Dessert Recipe: Tiramisu a l’Orange


Tiramisu a l’Orange

1 teaspoon instant espresso powder
1/3 cup warm water
1/3 cup orange liqueur
16 to 24 ladyfinger cookies
1 (1-ounce) box sugar-free cheesecake instant pudding
1 3/4 cups milk
1 teaspoon orange extract
Cocoa powder for dusting

In a shallow bowl, stir espresso powder into 1/3 cup warm water until dissolved. Stir in orange liqueur. Dip ladyfingers into espresso mixture and line the sides of 4 parfait or wine glasses; set aside.
In a large bowl, whisk together pudding mix, milk, and orange extract for 2 minutes. Divide pudding mixture among the lady finger-lined glasses. Let sit for 5 minutes.
Dust tops with cocoa powder and serve.
Credit: Recipe courtesy Sandra Lee, 2008
© 2014 Television Food Network G.P. All rights reserved

Cake Recipe: Fruit-Topped Almond Cake

Fruit Cake


1/2 box Betty Crocker® SuperMoist® yellow cake mix (about 1 2/3 cups) 1/2 cup water 1/2 cup slivered almonds, finely ground 3 tablespoons vegetable oil 1/2 teaspoon almond extract 2 eggs

3 cups assorted fresh berries (such as raspberries, blueberries and blackberries) 3/4 cup apricot preserves 3 tablespoons apple juice 3 tablespoons sliced almonds, toasted, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake and cool as directed on box for 8- or 9-inch rounds.
4. Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
5. Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.
* Grind the slivered almonds in a small food processor, or very finely chop them with a knife.
You can use up the remaining cake mix by making a second cake; wrap airtight and store in the freezer.
Credit: ©2013 General Mills

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Downton Abbey Tribute: Supper Buffet Menu From 1920’s

I am such a fan of the T.V. series Downton Abbey it is only fitting that I share with you this 1920’s buffet menu.

Buffet suppers from Mrs. Wilson’s Cook Book, Mary A. Wilson [J.B. Lippincott: Philadelphia] 1920
Buffet supper

No. 1 Salted nuts, celery, tuna fish a la King, asparagus salad, Russian dressing, ice cream, cake, coffee

Tuna A La King

Ingredients (Makes 4 to 6 servings)

2 tablespoons olive oil 1 small onion, thinly sliced 1 bottle (8 oz.) clam juice 1 cup frozen green peas 1 cup Pearl Original Organic    Soymilk 1/4 cup all-purpose flour 1 can (12 oz.) chunk light tuna,    well drained 3/4 teaspoon salt    Toasted sliced bread or hot    cooked rice


  1. Heat oil in large saucepan over medium heat; add onion and sauté 6 minutes.
  2. Add clam juice and peas. Bring to boil. Cover; reduce heat and simmer 5 minutes, stirring occasionally.
  3. Meanwhile, thoroughly blend soymilk and flour; stir into saucepan. Return mixture to boil, stirring constantly. Reduce heat and simmer 1 minute.
  4. Stir in tuna and salt. Cook until heated through.
  5. Serve over toast slices or rice.

No.2.   Olives, radishes, baked ham sandwiches, potato and celery salad, ice cream, cake, coffee.

Popular foods and snack fare Serving a large crowd on a low budget? We suggest:

Molded/fruited Jello-salads, fruit cocktail, sliced pineapples & bananas (maraschino cherry ok) Deviled eggs, celery, olives, pickles, salted nuts (almonds, pecans, peanuts, filberts) Bread sticks, Parker House rolls, saltine-type crackers, potato chips Caesar salad, Waldorf salad Finger sandwiches…peanut butter & jelly, ham, turkey, chicken salad, tomato, egg salad, cream cheese Fried chicken, baked ham Pineapple Upside down cake, angel or devil’s food cakes, ice cream & chocolate sauce, chocolate pudding. Canned peaches work well.
Beverage service: Soft drinks garnished with fruit & fruit juices (ginger ale with maraschino cherry juice, decorated with  cherries), Ginger Ale, Coca-Cola, Kool-Aid, Lemonade, punch, coffee, cocoa & Orange Pekoe tea

Credit: Taken from
© Lynne Olver 2000
29 December 2013