A stove-top Swiss steak -- and then some cake

January 28, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

How about a Swiss-steak dinner followed by a dessert of banana-pineapple cake?

Swiss steak cooked on top of the stove was the request of Blanche Moan of Crystal Lake, Ill. She wanted to duplicate a dish made by her sisters, who are now deceased. "All I can remember is that it was delicious," she said.

Food tester Laura Reiley chose a recipe from Boots Reichart of Glen Arm to fulfill Moan's wish.

A banana-pineapple cake similar to one made by Herman's Bakery several years ago was the request of George M. Walter of Baltimore. "It was a delicious, moist cake with no frosting and was baked in a tube pan," he wrote.

Charlotte McGuire of Athena, Ore., responded with a recipe that she calls the Cake That Won't Last.

Swiss Steak

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

3 pounds round steak, 2 1/2 inches thick

2 tablespoons fat

2 large onions, thinly sliced

1 bay leaf

1 8-ounce can tomato sauce

3 tablespoons chili sauce

1 teaspoon prepared mustard

1 cup water

Combine flour, salt and pepper. Spread half of mixture over one side of meat and pound it in with a meat tenderizer or the edge of a heavy skillet. Turn meat and spread remainder over other side and pound until all flour is taken in. Melt fat in a heavy skillet. Brown the steak on both sides. Place onions and bay leaf on top of steak. Combine tomato sauce, chili sauce, mustard and water. Pour over steak. Cover tightly; cook slowly 2 1/2 to 3 hours or until fork-tender. Serve with gravy.

Tester Reiley notes that she would choose "three thinner pieces of bottom round steak that each seem more like a serving size. So that the steak doesn't curl up, it might be advisable to score the edges. I could not get the meat to absorb all of the flour mixture (more like half to two-thirds). The sauce was pleasant and the meat was tender after 2 1/2 hours of cooking over moderate heat. Served with mashed potatoes, it makes a hearty meal."

Cake That Won't Last

3 cups all-purpose flour

2 cups sugar

1 1/3 cups oil

1 teaspoon baking soda

1 1/2 teaspoons vanilla extract

1/2 cup nuts

1 teaspoon ground cinnamon

1 teaspoon salt

1 8-ounce can crushed pineapple (don't drain)

3 eggs

2 cups diced banana

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased and floured bundt pan. Bake for 1 hour and 20 minutes, or until a tester comes out clean.

Tester Reiley says the cake was "delicious and moist, with a nice texture and lovely flavors. I'd make it again. I used chopped toasted pecans as my nuts and vegetable oil for the unspecified oil, and they worked beautifully. I cooked it exactly 70 minutes before the tester came out clean, so I think 80 minutes might be a bit long. Don't overmix the batter or the cake will be tough."

Recipe requests

No name from Winner, S.D., is looking for a recipe for "Keeping Cake -- a friend had the recipe and lost it," she wrote. The cake contained citrus, and was supposed to be "best if let set for about seven days."

Mildred Heymen of St. Augustine, Fla., wants a recipe for French coconut pie.

Phyllis Ott of Rainier, Ore., writes, "Some years ago I saw a pumpkin cooked whole but without stringy insides and filled with raisins and other goodies. Can you find such a recipe?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 1/28/98

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.