Checkout with Food Editor Laurin Stamm|Carolyn Meyers’ Baked Steak family favorite

Published 12:00 am Wednesday, September 9, 2009

From The Kitchen of The Cypress House, Aug. 5, 1981:

My family jokes that in experimenting with new recipes I often neglect to prepare some of their old favorites.

So every now and then I read through a collection of recipes pasted in a little book titled “All I Know About Cooking by Laurin Stamm” to see what I’m forgetting to cook.

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Recently I ran across Carolyn Meyers’ recipe for Baked Steak, which has always been a favorite of ours, and we used the recipe for a special-on-round-steak. It’s delicious: an oldie and a goodie.


Baked Steak

1/4 cup shortening

1 pound mushrooms, sliced

3 onions, sliced

1/4 cup chopped green pepper

3/4 cup chili sauce

1/2 cup tomato juice

1/4 teaspoon pepper

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1/4 cup sliced green pimiento-stuffed olives

1 1/2 pounds round steak

1 1/2 teaspoons salt

Melt shortening: add mushrooms, onions and chopped pepper. Cook five minutes. Blend in chili sauce, tomato juice, salt and pepper, minced garlic; Worcestershire and sliced olives.

Place steak in shallow baking dish and top with sauce mixture. Bake 10 minutes at 400 degrees; reduce to 350 degrees and bake 45 minutes to 1 hour longer.

From The Kitchen of The Cypress House, August 12, 1981:

An easy combination of unusual ingredients to produce a dish that you would think had been done differently: That kind of recipe fascinates me.

Like the canned ham recipe (our most popular recipe to date), or the bourbon pie that combines marshmallows and evaporated milk.

Well, today’s recipe you may not believe. It comes from Frank Burnside in Newellton, La., and like he told me last week, “It’s so good you’re not gonna’ believe it.”

The recipe is for a creamy, custard ice cream that uses three ingredients, no cooking, no stirring! Thanks, Mr. Burnside; we loved it.

Burnside Vanilla Ice Cream

2 cans cream soda soft drink

2 cans evaporated milk

2 cans condensed milk

Pour above ingredients into ice cream freezer container.

Freeze according to directions with your freezer for proportions of salt and ice.

This keeps in the freezer compartment of your refrigerator or in your freezer. Makes great scoops of ice cream.