Recipe: Mushroom Gravy and Round Steak

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Paula A. Tomey-Allen

2-3 lb Round Steak (Beef or Venison)

3 T. Canola Oil

1 Can Campbell's Mushroom Soup

4 Cans Water (2 Hot and 2 Cold)

3 T. Corn Starch

3 T. Kitchen Bouquet

1 T. Parsley Flakes

1 T. Beef Bouillon
2 tsp. Sea Salt

Pre-heat crock-pot on low setting. Heat Canola Oil in deep pan.

Cut up Round Steak into serving size pieces and brown in hot Canola Oil. Remove meat from oil and layer in crock-pot.

Add Campbell's Mushroom Soup to drippings in pan with HOT Water. Stir good to mix thoroughly. Simmer on low heat.

Add 3 T. Corn Starch to can and mix with COLD water. Mix thoroughly so that the Corn Starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT Water if necessary to thin. Add Kitchen Bouquet, Beef Bouillon, Sea Salt and Parsley Flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Venison usually requires more salt to remove “gamey” taste.

Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at low setting. Stir about every 45 minutes. Will be very tender.

Serve with mashed parsley potatoes.

Recipe: Sunday Fried Chicken Dinner

Paula A. Tomey-Allen

½ cup Canola oil

1 whole chicken, cut up or 6-8 pieces of your choice

1 can evaporated milk

1 can water

1 cup flour

1 teaspoon salt

Dash pepper

Dash paprika

Preheat oven to 350 degree. Preheat oil in deep skillet or Dutch oven to 350 degree. Cover large cookie sheet with aluminum foil. Layer another flat pan or platter with paper towels.

Combine milk and water in pie plate. In paper bag or large zip bag combine flour, salt, pepper and paprika. Shake to mix thoroughly. Dip chicken pieces in milk mixture and then place in bag. Shake two pieces at as time until coated. Place slowly in hot oil. Brown about 5-8 minutes on each side until golden brown. Remove from pan and lay meat side up on foil lined cookie sheet. Continue process until all pieces are browned. Save oil, milk and flour mixture for gravy.

Place in oven and bake for 1 hour. Test large pieces for doneness by checking inside with sharp knife for color. If still pink, continue baking for 15 minutes. Check again. Meat should be white with clear juice.

Remove pieces to towel lined dish.

Remove oil from skillet leaving about ¼ cup oil. Bring to medium heat. Sprinkle about ¼ cup flour mixture in oil. Stir with wooden spoon, loosening crispies from bottom. Slowly add remainder milk mixture. Stir slowly to mix well and thicken. If becomes too thick, add hot water, a little at a time. When smooth add salt and pepper to taste. Reduce heat and simmer for about 5 minutes, stirring often to prevent sticking.

Serve with parsley mashed potatoes. Add buttered corn and biscuits for a complete meal.