The Cookbook Experiment: Quick and Easy Swiss Steak

Tonight's cookbook experiment is once again courtesy of Mr. Dick John. His Quick and Easy Swiss Steak intrigued me so I was determined to give it a try. The only problem? I really did not want to stand around and brown the steaks in shortening. No time for that! I work full time and I wanted it easier but not necessarily quicker.  I will fill you in on what I did after I tell you how to make it the way Mr. John makes it.

Quick and Easy Swiss Steak

(4) medium sized cubed steaks
(1) onion, sliced
(1) can cream of onion soup
(1) can beefy mushroom soup
(2) tablespoons shortening
(1) can water

Brown cubed steaks in shortening. Place in baking dish. Cover with sliced onions. Mix together onion and mushroom soups and water. Pour over onions and steaks. Bake in 325 oven for 45 minutes or until onions are cooked.

My take-a-ways for this recipe:

• I did not want to stand around and brown the steaks. I knew that today being Monday that I would not have time.  I loaded up the crock pot with the steaks and the onions.
• I could not find cream of onion soup. I am not even sure they make it anymore. I guess I should hit up the Campbell's website and find out.
• I used cream of mushroom in place of the cream of onion.
• I knew I would need more liquid since I was using the crock pot.  I used two cans of the Beefy Mushroom soup and two cans of water.
• I cooked this on high from 12:00 Noon until I served it at 6:30 tonight. The steak was so amazingly tender.
• I wanted a thicker, richer gravy so I did two things: I added about 2 tablespoons from a block of Philadelphia cream cheese. I also mixed a little bit of the hot gravy with a tablespoon of corn starch. I beat the corn starch really well into the little bit of gravy to make sure there were no lumps. I let that go for a while until the cream cheese melted into the gravy and the gravy thickened up.
• It turned out so good! I made white rice to go under it and we also had some corn. I had to walk away from the crock pot because all I wanted to do was get bread and keep dipping it in the gravy it is so good! Thanks Mr. John!! Again!!

Pork Chops in Mushroom Gravy

It was a beautiful day to worship. How nice it was to see Carolyn, the wife of our pastor, at church today. She is an amazing and special woman.  Her husband had knee surgery and has been out for a few weeks. Now he has a pinched nerve in his shoulder. I feel bad for them. I know he is anxious to get back to work. They need lifted up and loved on. The best way I know to do that is to cook. Today I am making them some of my mother's pork chops and mushroom gravy, butter beans and honey rolls.

I start with some fresh center cut boneless pork loin chops, placed in a baking dish and liberally sprinkled with freshly ground black pepper. Next in the pan is some fresh white mushrooms wiped clean of their dirt and sliced. One family size can of Campbell's Cream of Mushroom soup and one can of evaporated milk. Cover with foil and place in a 375 degree oven for one hour until the pork is done, the mushrooms tender and the gravy nice and thick. I take the foil off when there is about 15 minutes left so it can brown up a little bit and get good and bubbly.

Here it is in all of it's yummy goodness! My mother used to make it all the time except she did not add the fresh mushrooms.  That was my idea. I love my fungus! The butter beans are almost done and I need to wrap this dish up and get it out the door and get ready for church.  I hope you are heading to service today too!!

Raspberry Tiramisu Trifle

My amazing husband has quite the sweet tooth. I love making him happy so I set out to make a dessert with three things he really likes: raspberries, coffee and Milano cookies.  I wish that I could say I came up with this idea all by myself but alas, I cannot.  It came from a "new" cookbook found yesterday while on my thrift store marathon! It is called "Campbell's Potluck For All Occasions" by Publications International Ltd. 2007.  The recipe can also be found online right here: Campbell's Raspberry Tiramisu Trifle

It is an interesting cookbook and I was impressed with the recipes.  I got very excited when I found the trifle recipe.  I knew I had to make it for my sweet husband.  The only problem with the recipe was that I do not have a trifle bowl! How trifling! (Sorry! I could not resist!)

I started with three bricks of cream cheese, softened.

I put a second bowl and beaters in the freezer to get cold while I beat three cups of powdered sugar into the cream cheese.  I needed the other bowl and beaters cold because I was going to whip some heavy whipping cream and having a cold bowl and beaters helps the whipping go quicker and easier!

 Combining the powdered sugar and cinnamon was no easy feat for my little handheld mixer! I should have used my Kitchen Aid but I had it busy behind me whipping the heavy cream into a frenzy of fluffiness!

I added the cinnamon to my cream cheese and powdered sugar mixture and combined until it was light tan and smooth.

The heavy whipping cream that whipped all light and fluffy was folded it into the cream cheese mixture.

I began the layering.  First a layer of the cream cheese on the bottom. Next dip the Milano cookies into a cup of strong brewed coffee and place them on top.

 A sprinkle of raspberries and the the layering begins again.

I just kept dipping and layering until I reached the top! A few extra raspberries for good measure and the trifle was done! How does it taste? I have NO idea! It is in the refrigerator right now, setting up. I will let you know!!