COOKING A VINTAGE DINNER! ✨ SWISS STEAK ???? SCALLOPED POTATOES ???? ORANGE SALAD ???? WHAT'S FOR DINNER
Thank you so much for watching this vintage recipe cook with me! Today I am collaborating with Noel from Noel's BIG Family life and making swiss steak, scalloped potatoes, endive salad, and chocolate cake.
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Jelly Roll Cake
4 egg yolks
¼ cup sugar
½ tsp vanilla
4 egg whites
½ cup sugar
¾ cup sifted cake flour
1 tsp baking powder
¼ tsp salt
Powdered sugar
Beat egg yolks until thick and lemon colored. Gradually beat in ¼ cup sugar and vanilla. Beat egg whites until almost stiff; gradually add remaining ½ cup sugar and beat until very stiff. Fold yolks into whites. Sift flour, baking powder and salt together, fold in. Bake in greased, parchment lined 15x10” jelly roll pan at 375 for 10-12 minutes. Do not overbake. Turn out onto clean towel sprinkled with powdered sugar. Sprinkle cake with more powdered sugar, add sheet of parchment and roll cake up in towel. Place on rack to cool. When completely cool, carefully unroll and add filling. Roll up and store in refrigerator until ready to serve.
Chocolate Filling
5 tbs flour
¾ cup sugar
½ tsp salt
2 cups milk, scalded
1.5 oz unsweetened chocolate
2 slightly beaten eggs
1 tsp vanilla
Mix flour, sugar and salt. Scald milk and add chocolate, stirring until melted. Mix flour mixture with milk and cook over double boiler for 15 minutes or until thick. Temper eggs with small amount hot liquid, stir into chocolate mixture. Continue cooking 5 minutes and add vanilla. Cool in refrigerator until completely cool and spread on jelly roll cake.
Scalloped Potatoes
6 medium potatoes
3 tbs butter
2 tbs flour
3 cups milk
1 tsp salt
¼ tsp pepper
1 tbs chopped onion
Shredded sharp cheddar cheese (optional)
Cook flour and butter together in saucepan, add milk and season with salt and pepper. Cook until thickened, add cheese. Peel potatoes and slice into thin rounds. Grease 9x13 casserole dish, add half of potatoes and season with salt. Sprinkle onions over and pour half the sauce on top. Repeat layer. Cover and bake in 350 oven until cooked through. Remove foil and return to oven so top can brown. Sprinkle with parsley and serve.
Swiss Steak
2 lbs round or chuck steak, 1.5-2 inches thick
½ cup flour
2 tsp salt
½ tsp pepper
Oil or shortening
1 onion, diced
1 can diced tomatoes
1 can beef broth
Pound steaks. Mix together flour, salt and pepper. Dredge steaks in flour mixture and fry in hot oil until browned on both sides. Add onion, broth and tomatoes to dutch oven. Cover and bake at 350 for 1.5 hours.
Asparagus
Cut off woody bases of asparagus. Wash thoroughly and place into shallow pan with 1 cup water. Salt asparagus and steam for 5 minutes. Drain and top with butter, salt and pepper.
Orange Endive Salad
1 bunch curly endive
2 large oranges, peeled and sectioned
½ large onion, sliced
1 clove garlic, minced
6 tbs olive oil
2 tbs tarragon vinegar
1 tsp sugar
1 tsp salt
1 tsp paprika
Wash and chop endive. Place in bowl and arrange oranges and onion over greens. Whisk or shake together remaining ingredients. Dress salad directly before serving.
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Betty's Savory, Smothered Swiss Steak
Betty demonstrates how to make Smothered Swiss Steak. This is a hearty meal that is easy and inexpensive to make.
Savory, Smothered Swiss Steak
1 ½ pounds cubed steak (I used 8 steaks, as packaged at my grocery store.)
light amount of salt
ground black pepper, to taste
1 cup peanut oil
½ cup extra-virgin olive oil
1 cup flour in gallon-sized Ziploc bag
2 additional tablespoons extra-virgin olive oil
1 medium green pepper, chopped
1 small onion, chopped
14.5-ounce can diced tomatoes, undrained
4 tablespoons butter
¼ cup + 2 tablespoons cornstarch
6 cups beef broth
Season cube steaks with salt and black pepper, using a light amount of salt and a normal amount of pepper. Set aside. In a large oven-proof skillet place 1 cup peanut oil and ½ cup olive oil. Set aside. Heat 2 tablespoons olive oil in a medium-sized skillet. Add chopped green pepper and chopped onion. Saute green pepper and onion until softened. Add diced tomatoes to green pepper-onion mixture. Set aside. Melt butter in large pot or Dutch oven. Add ¼ cup + 2 tablespoons cornstarch. Stir and heat until thickened and beginning to brown. Add 6 cups beef broth and cook over medium heat until slightly thickened. Stir in sauteed green pepper-onion-tomato mixture. Keep this gravy mixture warm over low heat. Heat peanut-olive oil mixture in large oven-proof skillet over medium heat. Meanwhile, place seasoned cubed steak, two at a time in Ziploc bag that contains 1 cup flour. Shake the bag until steaks are well coated. Use tongs to place steaks in hot oil. Continue with the other steaks, until all steaks are in the hot oil. Brown the steaks on both sides; then, remove them from the hot oil and place them on paper toweling to drain. Pour off all oil from large skillet, leaving fond on the bottom. Pour about half of the gravy mixture into the skillet and stir to incorporate the fond into the gravy. (The rest of the gravy mixture may be used as needed in this recipe, or as an accompaniment at the table alongside the Smothered Swiss Steak.) Place browned steaks back into skillet, allowing steaks to be covered by the gravy mixture. Simmer over low heat on top of stove or bake in oven at 325 degrees (F) for about 20 minutes. Use tongs to transfer steaks from skillet to serving dish. Pour gravy over top of steaks, smothering them. (Use reserved sauce for additional coverage as desired.) Serve immediately while hot. These smothered Swiss steaks are great served with cornbread! I hope you enjoy this recipe! Love, Betty ♥
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Easy Swiss Steak
Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
Print here:
Oven Swiss Steak
Swiss Steak is made from round steak and served in a gravy with mushrooms. It's often made with a tomato base, but this version uses a beef broth base instead.
Print the recipe here
Ingredients
1 1/2 pound beef round steak 3/4-inch thick
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil divided
1/2 cup sliced onion
1 cup sliced mushrooms
1 3/4 cup beef broth divided
10 ounce can Golden Mushroom soup
Instructions
Preheat oven to 350 degrees F.
Pound meat with a meat mallet on both sides, just enough to tenderize. Mix salt and pepper with the flour. Dredge meat in flour mixture.
Heat olive oil in a large oven-safe skillet and brown meat on both sides. Remove meat to a plate and cover to keep warm.
Add another tablespoon of olive oil to the skillet and saute onions and mushrooms until tender and lightly browned.
Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom.
In a separate bowl, whisk together soup and remaining broth. Strain out the mushrooms that come in the soup and discard. Add broth/soup mixture to the skillet and bring to a boil.
Add the meat back to the skillet, turning to coat. Nestle the meat beneath the gravy mixture.
Bake, covered, for 2 hours.
Notes
To make this dish in the crockpot, simply follow all of the instructions then add everything to the slow cooker and cook on low 6 hours.
Straining the mushrooms out of the golden mushroom soup. This step is helpful when you have mushroom hating family members, it makes it easier to eliminate the possibility of mushrooms hitting their plate.
If you do not have a cast iron or oven-safe skillet, simply transfer everything to a casserole dish for baking.
Grandma's Recipe for: SWISS STEAK!
Grandma made the best steak ever! And we're showing you her tips and secrets so you can make it at home, too! Fork tender and a sauce that is classic and so delicious!
Serve With:
Grandma's Mashed Potatoes:
Homemade Dinner Rolls:
INGREDIENTS:
2 lbs bottom round steak
1 cup all-purpose flour
Salt and pepper
2 tbsp bacon grease, or vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 28 oz can whole tomatoes, drained
1 tsp dried thyme
1 tsp dried oregano
1 tbsp Worcestershire sauce
2 bay leaves
2 tbsp fresh parsley, for garnisH
FULL RECIPE:
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Cube Steak With Homemade Gravy | Cast Iron Skillet & Oven Baked
Today I'm making Cube Steak by partially frying in my cast iron skillet just enough to brown the outside, and then finishing it up slow baking it in the oven. Watch & Enjoy!
#CubeSteak #HomemadeGravy #CastIronSkillet #OvenBaked #YourFoodShouldBeBeautifulToo
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INGREDIENTS I USED:
6 pieces of Cube Steak
Seasoning Salt
Onion Powder
Garlic Powder
1 Small-Medium Onion
Flour
Water
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