Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Sep 112013

Cubed Steak Roll Ups

I have to admit, when I cook cubed steaks, it’s usually coated in a flour and French Fried onions and then deep fried (I think it’s starting to affect my girlish figure!). Believe that one and I’ll feed ya some more, come on, I dare ya! But truly, we do love our fried food and then again a dinner of nothing but veggies is much to our liking too. Much too often lately, beef is just not as tender as it was many years ago, too many damn chemicals and this recipe, being baked, seems to make the steaks always come out much more tender in the long run and a nice departure from frying.


cubed steak


Cubed Steak Roll Ups
  • 4 medium-large cubed steaks
  • Flour for coating
  • Sea salt and fresh ground pepper to taste
  • 1 cup soft bread crumbs
  • ¼ teas poultry seasoning
  • ½ teas minced onion
  • ½ teas minced celery
  • 2 tbsp melted butter
  • 2 tbsp water
  • ⅓ cup long grain rice, cooked according to pkg directions
  • 1 can (28 oz) plum tomatoes, with juice
  • 2 tbsp butter
  1. Dust steaks with flour and season with salt and pepper.
  2. Combine the bread crumbs with the next 5 ingredients in a bowl and mix well.
  3. Spread each steak with ¼ cup of the bread crumb mixture leaving the outside edge free of mixture; roll up and secure with toothpicks.
  4. Place in a greased shallow baking pan in a single layer.
  5. Spoon cooked rice around steaks and pour tomatoes over top of the rice.
  6. Sprinkle with more salt and pepper and dot with remaining butter.
  7. Cover and bake in a 350 degree oven for 1 hour or until steaks are tender.


If you like, just before steaks are done, top with your favorite cheese, and cook until cheese is melted. Just a simple recipe for you to enjoy………..

Jan 112013

Eggplant Stuffing

Oh bring on the pork chops for this one! I love different types of stuffing mixes for whatever I’m cooking and a huge fan of eggplant, this one is tops! You can also stuff a turkey or chicken with this recipe and it’s just as good, but we like to serve it along with a pork roast, chops or even a side for baked ham or a steak on the grill.


Eggplant Stuffing
  • 3 cups peeled eggplant, cut into 1-inch cubes
  • 1 tbsp salt
  • ¼ cup olive oil
  • 1 cup chopped onion
  • ⅓ cup chopped celery
  • ¼ cup chopped fresh parsley
  • 1 teas dried oregano
  • 3 cups plain dried bread cubes
  • ½ cup dry white wine
  • 2 tbsp Worcestershire sauce
  • Salt and fresh ground pepper to taste
  1. Place the eggplant in a bowl, cover with water, stir in the salt and let soak for 30 minutes; drain, rinse and pat dry.
  2. Saute the onions, celery and parsley in the olive oil until the onion is transparent in color; add the eggplant and heat until it begins to soften, about 10 minutes.
  3. Combine the bread cubes and veggies in a large bowl and mix well.
  4. Combine the wine, Worcestershire and oregano and pour over bread crumb mixture and mix well.
  5. Sprinkle mixture with salt and pepper and mix again.
  6. Place mixture in a large greased baking dish and bake in a 375 degree oven for 45 minutes or use mixture to stuff a chicken, turkey or thick pork chops.


My sister loves this one,,,,,,,,,,,,,,,enjoy!

Related Posts Plugin for WordPress, Blogger...