Thyme Marinated Flank Steak

I do love old newspaper clippings. They sometimes serve up lost or mysterious sounding recipes, and sometimes they offer a quaint look at humor. This clipping had both. Enjoy!

Flank steak is an inexpensive but flavorful cut of meat. It was my family’s traditional Christmas dinner for many years. Dad would grill the meat, Mom would make fluffy scrambled eggs, and there would of course be breads, fruits, and wine or bloody marys (when I was older).

Thyme Marinated Flank Steak

2 tbsp salad oil

1 cup red wine vinegar

2 cloves garlic, crushed

2 tsps salt

1/4 tsp sugar, or more to taste

1 tsp thyme, crushed

1/4 tsp pepper

1 flank steak

1 lb mushrooms, halved

1 medium avocado, sliced

To prepare marinade: in a 13×9 inch baking dish, combine salad oil, vinegar, garlic, salt, thyme, sugar and pepper until well mixed. With a sharp knife, score both sides of meat. Add flank steak to marinade; turn to coat well, cover and chill up to four hours, turning meat occasionally. During last half hour of marinating, add mushrooms and toss to coat well.

Thread mushrooms on four 10″ skewers; set aside. Grill steak about 4 inches from medium hot coals 5 minutes, brushing frequently with marinade. Turn meat and place mushrooms on grill; brush meat and mushrooms frequently with marinade. Grill until meat is done as desired and mushrooms are heated through, about 5 to 6 minutes more. (Do not over grill)

To serve, remove mushrooms from skewers and arrange with meat on platter. Top with sliced avocados. Carve meat diagonally across the grain into thin slices. Serve with mushrooms and avocados.

Ritz Crackers Bar

I have heard tales about Ritz crackers becoming other things – apple pies and candy and cookies, among them, but I never actively tried to make any of them. It sounds so counter intuitive: a salty cracker tasting like an apple pie, for instance. Should you be interested in trying one of these legendary treats, look no further than the Ritz Crackers Bar. It is sweetened with sugar and vanilla, held together with egg whites and nuts, and reminds me a bit of Schaum torte (another item I haven’t had a chance to try yet).

Ritz Crackers Bar

4 egg whites – beat until they stand in peaks. Do not overheat.

1 cup sugar

45 Ritz crackers – rolled fine

3/4 cup chopped nuts

Fold in egg whites and sugar to crackers. Add 1 teas. vanilla and nuts. Bake in 9 x 12 greased pan – 20 to 25 minutes – 350. Cool


1 smal carton Cool Whip

1 cup toasted coconut

1/4 cup powdered sugar

1/2 tsp vanilla

(Mix together I assume)

Fried Pies Again aka Fried Apricot Pie

This clipping is called “Fried Pies Again” which reflects that the column ran a previous bit about fried pies. I’m thinking of the pies you get at McDonald’s or the like, fried in hot oil and served warm. They seem quite simple and you could probably substitute many different fruits for the filling.

Fried Pies Again (aka Fried Apricot Pie)

1 pound dried apricots

1 cup sugar

Stew apricots until very tender and with very little juice. Add sugar and mash.

2 cups flour

1 teaspoon baking powder

1 teasing tablespoon shortening

Pinch salt

Water enough to make dough

Mix as for pie crust and roll. Cut into circles as large as a saucer (I use a coffee can lid). Put one tablespoon of apricots on each circle. Fold circle in middle and press edges firmly together. Fry in deep hot fat until brown on both sides.

Pickled Tongue

I have a hard and fast rule that I won’t eat anything that could taste me back, so no pickled tongue for me. I realize this is a delicacy for some, and in many Jewish delis you will see tongue on the menu. It is also more common in Hispanic countries. It just isn’t something for me.

Pickled Tongue

1 tongue (washed)

7 to 8 cups of water

? 1/4 cup of salt

2 bay leaves

4 peppercorns

1 onion quartered

3 cloves

Cook 3 to 4 hours. Take from kettle and remove skin. Put tongue in large enough container (not metal) so broth will cover tongue. Weigh down with saucers. Refrigerate when cool.

2 Egg Cake and Sugarless Chocolate Frosting

This recipe for a 2 egg cake has been rated as “good.” I haven’t tried it, but I have to say that it isn’t a whole lot different from many other cake recipes I have seen. What I do find funny (in an OCD organizational sense) is that the cake recipe is for a 9″ cake, but the frosting recipe is for an 8″ cake. It makes me wonder now if they were intended to go together or just was a space-saving method, like the person ran out of recipe cards or something. Also, the frosting is called “sugarless” but there is plenty of sugar in it with the chocolate and sweetened condensed milk. This is not for someone on a low sugar diet.

2 Egg Cake

Sift into a mixing bowl 2 cups cake flour, 1 1/3 c sugar & 1 teas salt. Add 1 c shortening & 2/3 c milk. Stir vigorously by hand or with mixer on medium speed two minutes. Now stir in 3 teas B.P. Now add 2 unbeaten eggs, 1/3 c milk & 1 teas vanilla. Beat by hand or with mixture on medium speed for another 2 minutes. The batter will be smooth and thin. Pour into two greased nine-inch layer pans. Bake twenty five to thirty minutes in moderate hot oven 375 F. Turn out. Cook on racks. Frost as desired.

Sugarless Chocolate Frosting

Melt 1 seven oz package of semisweet chocolate bits in double boiler. Stir until smooth. Add 2/3 c sweetened condensed milk. Cook ten minutes, stirring frequently. Remove from heat. Add 2 teas hot water, a pinch of salt & 1 teas vanilla. Beat until smooth and of good consistency. Enough to frost tops of 2 eight inch layers.

Break O’ Dawn Sponge Cake (Prudence Penny) & Cocoanut Frosting

This sounds like a nice light flavored cake. Sponge cakes require care when folding ingredients, so that the whipped egg whites do not deflate. If they deflate, the cake will be flat, thin and firm. The reason is they have no raising agent, like baking powder or baking soda. Once the cake is baked, care must be taken not to allow it to fall. To accomplish this, sponge cakes make be turned upside down to cool. This sounds crazy, like the cake is going to fall out of the pan, but somehow it works. The tube pan referred to here is the type used to make angel food cake. My good friend Diane B suggested keeping a bottle of wine handy for when the cake comes out – she may use it to hang the cake, but if it’s as fiddly as all these precautions suggest, you may want to pour a glass first.

The person who typed up this recipe indicated it was from Prudence Penny, and that it was good. I am assuming the frosting recipe on back is intended for this particular cake.

Break O’ Dawn Sponge Cake (Prudence Penny)

6 eggs

1 c sugar

1/2 teas salt

1 c A-1 pastry flour (any brand is fine)

2 tbs lemon juice

Separate the eggs. Whip whites until stiff & beat in half the sugar.

Beat yolks until thick & lemon colored. Gradually add remaining sugar, beating until mixture is light & thick. Add lemon juice, beat a minute longer & turn into whipped whites, folding it in. Then fold in flour, which has been sifted with the salt four times. Pour into an uncreased tube pan & bake in a moderately slow oven, 325 degrees, for one hour. When done, remove from oven and invert to cool.

Cocoanut Frosting

2 egg whites, unbeaten

1 1/2 c granulated sugar

5 tbs cold water

1 1/2 teas light torn syrup (or 1/4 teas cream of tartar)

1 teas vanilla

1 c cocoanut

Put egg whites, sugar, water & corn syrup or cream of tarter in upper part of double boiler. Beat with rotary egg beater until well mixed. Place over boiling water, beat constantly with rotary beater & cook seven minutes or until frosting will stand in peaks. Remove from fire, add vanilla & beat until thick enough to spread. Spread cake with frosting, then sprinkle cocoanut over it before frosting becomes firm.

Beef Pie Encore

The recipe above is called Beef Pie Encore, but really it should be “Home made TV dinner.” I can remember when TV dinners came in the foil tray, and as an experiment my mom saved a few and made our own TV dinners. It must not have been a tremendous success because we stopped doing it pretty quickly. However, it is no different from some of the “meals in minutes” dinners and premade dinner kits that are on the market today. Frugality gets a new name every few generations, and these days we call it a life hack. Really, it’s just creative use of leftovers, hah.

Here’s the text of the blurb under the recipe:

Using leftover beef to compose and freeze your own TV diners saves money, time and shopping trips. Simply assemble the beef, gravy and cooked vegetables in one sealed package, using a large square of heavy duty foil, and freeze. Place sealed package in a pan in moderate oven (375) and bake until heated through (30 minutes to 1 hour if defrosted; 1 hour to 1 hour 30 minutes if frozen).

I can’t imagine waiting for 1 1/2 hours for a TV dinner!

Beef Pie Encore

2 1/2 cups bite-size pieces cooked beef

1 beef bouillon cube

1/2 cup boiling water

1 package (10 ounces) frozen succotash (mixed veg)

1 small onion, chopped

2 tablespoons butter or margarine, melted

2 tablespoons flour

1 1/4 cups milk

1 tablespoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon thyme

1/8 teaspoon pepper

Pastry for top crust of 9″ pie

Add bouillon cube to boiling water in saucepan. Add succotash and boil 5 minutes. Add beef and onion and cook slowly, covered, 5 minutes.  Melt butter or margarine in saucepan, blend in flour, gradually stir in milk and cook, stirring constantly until thickened. Stir in mustard, salt, thyme and pepper. Combine sauce with meat-succotash mixture and place in 9 inch pie plate. Cover with pastry, crimping edges of pastry to rim of pie plate. Make several slits in center of top. Bake in hot oven (400 F) 35 minutes. 6 servings.