From my kitchen to yours, we selected a few delicious recipes from my cookbook which includes: Pepper steak with a brown roux that’s easy to make, easy veal or round steak paprika, baked salmon and rice balls in mushroom sauce (so easy and delicious), and a wonderful focaccio Italian flatbread with tomatoes, garlic and cheese. Enjoy!


Pepper steak


1 1/2 pounds beef round steak


1/4 cup shortening


1 8-ounce can tomatoes


1 1/4 cup water


1/2 cup chopped onion


1 clove garlic, crushed


1 teaspoon salt


Pepper to taste


2 teaspoons Worcestershire sauce


3 tablespoons brown roux


2 large green peppers


Cut meat into strips 3 inches long and 1/4-inch wide. In skillet, brown meat strips in shortening; drain off excess fat. Drain tomatoes, reserving liquid. Add reserved liquid, the water, onion, garlic, salt and pepper to meat in pan. Cover and simmer 50 to 60 minutes or until meat is tender. Uncover and stir in Worcestershire sauce. Stir in brown roux. Cook and stir until thickened and bubbly. Cut green, peppers into 2-inch strips and add to meat along with drained tomatoes which have been cut up. Simmer about 5 minutes more. Serve over hot, cooked rice. Makes 6 servings. Variation: Instead of roux, you can use 3 table-spoons flour, 2 teaspoons soy sauce and 1/4 cup water.


Brown roux (easy way to make gravy)


1 cup Crisco


1 cup flour


2 tablespoons Kitchen Bouquet


Blend Crisco and flour together until smooth. Stir in Kitchen Bouquet. Refrigerate mixture in covered container until needed. Combine 3 tablespoons roux for each cup of liquid (pan juices plus water) for gravy of medium-thickness. Blend the roux into the liquid; cook and stir until gravy thickens and bubbles. Season gravy with salt and pepper as desired. You will never have lumps with this brown gravy! Note: I keep this on hand in the refrigerator ready to use.


Easy veal paprika


2 tablespoons flour


1/2 teaspoon salt


Dash pepper


1 pound boneless veal, cut into cubes


2 tablespoons oil


1 1/4 cup water


1/2 to 1 tablespoon paprika


6 1/4-ounce package noodles with sour cream and cheese sauce mix


1/3 cup water


1/2 cup milk


1 tablespoon butter or margarine


In plastic bag, combine flour, salt and pepper. Add veal cubes; shake to coat. In large fry pay, brown meat in hot oil. Add 1 1/4 cups water and paprika. Cover and simmer 45 minutes or until meat is tender. Add package of noodles and 1/3 cup water. Continue simmering, covered, 10 minutes until noodles are cooked, stirring occasionally. In small bowl, combine milk, butter and package of sauce mix; stir to mix well. Pour over veal and noodle mixture. Simmer until sauce thickens and boils, stirring gently. Round steak may be used in place of veal. Serves 4 to 6.


Baked salmon and rice balls in mushroom sauce


1 large can salmon


1 cup cooked rice


2 beaten eggs


2 tablespoons minced onion


1/2 cup bread crumbs


1 can cream of mushroom soup


1/2 can water


1 cup chopped green pepper


Combine salmon, rice, eggs, onion and bread crumbs; form into large balls. In another bowl, combine mushroom soup, 1/2 can water and chopped green pepper. Place soup mix in shallow baking dish and drop salmon balls into sauce. Bake for 30 to 40 minutes at 350 degrees. So good!


Focaccio Italian flatbread with tomatoes, garlic and cheese


2 medium tomatoes, chopped, seeded, fresh or canned


1/4 cup green onions, chopped


2 cloves garlic, minced


3/4 cup shredded Swiss cheese


1/4 cup grated Parmesan cheese


2 eggs


1/3 cup oil


2 tablespoons sugar


1/2 cup buttermilk


2 cups flour


3 1/2 teaspoons baking powder


1 teaspoon Italian herb seasoning


1 teaspoon sweet basil flakes


Beat together tomatoes, onions, garlic, cheeses, eggs, oil, sugar and buttermilk until blended. Beat in remaining ingredients, flour, baking powder, and seasonings until all is blended, about 1 minute. Spread batter into a heavily oiled 12-inch round baking pan and brush top with a little oil that collects on the sides. Bake in 350-degree oven for about 40 minutes, or until top is browned. Serve warm or at room temperature, and cut into wedges to serve. Serves 6.


Note: Bread can be prepared earlier in the day or 1 day ahead. Securely wrap in foil and store in refrigerator. Heat bread in 350-degree oven for 10 minutes before serving. You will love it!