Swiss Steak

  Like many I’m sure, I thought that Swiss Steak had its origins in Switzerland. But, we are all wrong! Swissing is the process of smoothing fabric (usually cotton) in between rollers in a factory. In England, someone decided to swiss their cheap cut of beef by pounding it and smoothing it out before cooking … Continue reading

Mock Drumsticks

I can remember as a teen, wanting a hotdog but we only had ground beef, so I formed a hotdog shape of hamburger, cooked it and at it in a hotdog bun. It fell apart but it tasted good. This particular recipe reminded me of that funny experience because it calls for the cook to … Continue reading

Mexican Lasagna

I have enjoyed a Tex Mex style lasagna in the past, but this sounds slightly different. But yummy. It has a lot of ingredients! Also, I would not be serving fresh fruit with this. Maybe a salad. Mexican Lasagna 1 Tbsp olive oil 1 large onion chopped 1 pound ground meat 1 Tbsp ground cumin … Continue reading

Italian Steak Pie

We recently saw a recipe I called Hamburger Pie because it reminded me of a recipe in my mother’s cookbook. Today we will look at another type of hamburger pie with an Italian slant. The recipe lists salt twice but I can’t see any reason why you couldn’t omit one measurement of it. I use … Continue reading

Meat Loaf

There are surely thousands of recipes for meat loaf, from the most basic off the side of the oatmeal box to elaborate stuffed and gravied creations. My friend Diane B once wrote a funny article about her “man loaf” recipe for a meat loaf stuffed with an Italian sausage, served with a side of cardiac … Continue reading

Hamburger Pie

This particular recipe card doesn’t have a title or name for this dish, so I called it Hamburger Pie. It reminds me of something my mom used to make, although I can’t think offhand what that was called either. But it did involve shaping the meat into a pie crust type of thing and then … Continue reading

Braciole

I didn’t realize I had missed some posts, so I apologize! I try to write a bunch of posts and schedule them, but sometimes I forget to go back and write more posts for you all. Today’s recipe for Braciole is of an Italian origin. Braciole is the plural of “braciola” and I gather is … Continue reading