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Here is a collection of recipes for steak dinner from recipe boxes.  These old boxes were either tin or wooden, heralding from the decades of the 1940's, 50's, 60's, and 70's.  All the recipes were handwitten on index cards or other bits of paper.  I gather these boxes from different parts of the country, include names or other tidbits of information I find on the index cards, journals, or enclosed letters.  Who knows, you may find a long lost relative's favorite supper recipe here. There were alot of steak recipes, so I decided to devote a section to steaks alone.  Please enjoy my collection of free recipes.

More Juicy Meat Recipes: Beef Dinners. Ground Beef Recipes Gravies Meat Loaf.

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Round Steak and Peppers Recipe Saute minced garlic Add 2T. BV, 1/4 t. ginger, 1 1/2 t. salt Saute in bacon fat and garlic To Steak Julienne Sauté in bacon fat, garlic Add 1 cup green peppers strip - 1/4 cup chopped celery  and 1 bunch B&B Mushrooms Simmer and add 1/2 cup chicken broth, dash Tabasco, Worcestershire, cook till tender. Serve with rice.   As you know, these recipes are written directly from old handwritten recipes found in recipe boxes.  I write them as I find them, so I am not sure of all these recipes.  I am sure a competent cook can read her own writing and competent cooks can read handwritten recipes, however, I am neither! I did some research and found references for BV listed as: BV Beef Boullion Liquid and BV Boullion.  Let us hope so, at any rate, the Boullion would not hurt this recipe.  I found it heart warming that she had a child sitting at her kitchen table with pencil in hand.  She allowed her child to scribbled on this recipe.  Seems she was raising a family, now, isn’t that what life is really all about.eat until tender

Calico Steak Supper 1 Beef arm or blade steak - cut 3/4 inch thick 3 tablespoon shortening 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon marjoram 1/8 teaspoon thyme 1 small onion - sliced 1 can celery soup 1/4 cup water 10 ounce package frozen peas and carrots

Brown steak in shortening and pour off drippings.  Season with salt, pepper, marjoram, and thyme.  Add onion, soup and water. Cover tightly and cook slowly for 1 hour.   Add carrots, peas, celery  and cook 15 to 20 minutes or until meat is tender and veggies done. Makes 3 to 4 servings.

Round Steak 1 pound round steak 1 clove garlic 2 tablespoons flour 1 3/4 teaspoons salt 1 cup minced onion 1/4 cup butter 1 can chicken broth 1/2 pound fresh mushrooms or 1 can of mushrooms 1 cup sour cream Brown onion till tender.  Brown meat 15 minutes, then add soup and mushrooms.  Cover tightly until meat is done, about 1 1/2 hour.  Add sour cream at last minutes, before serving.  This serves 4 people.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year!     Read "Santa and the Magic Key", plus recipes for your holidays.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice. Home Remedies Medicines Recipes From Olden Times. Thanksgiving Day recipes and story from the past. College Foods and Other Mistakes I Have Eaten.

Stuffed Flank Steak Score flank steak. Cover with bread dressing. Roll and tie securely with string.  Season to taste and brown carefully on all sides.  Add 1/2 cup hot water with 1 bouillon cube. Cover and cook over low heat or in (350) oven for 1 hour and 30 minutes.

Cube Steak and Mushrooms 4 Cube minute steaks 4 tbsp fat 2 medium onions - sliced 1 lb. mushrooms sliced 1 can condensed cream of mushroom soup 2/3 cup buttermilk 1 tsp. salt 1/4 tsp. pepper 4 medium potatoes sliced. Brown steaks in fat.  Remove from pan.  Saute onions and mushrooms until tender.  Drain steaks, onions and mushrooms on paper towel.  Combine soup, buttermilk, and seasonings.   Place alternate layers of potatoes, onions, mushroom slices and steaks in 2 1/2 quart greased casserole.  Pour a little soup mixture on each layer.  Bake uncovered at 350 degrees, for 1 hour. Makes 4 servings

Swiss Steak Italiano 1/4 cup flour 1 teaspoon salt 2 pounds beef round 1 1/2 inch thick 2 Tablespoons salad oil 3/4 cup sliced onion 3/4 cup sliced celery 3/4 cup sliced carrots 1 - 15 ounce- can Chef Boy-R-Dee Spaghetti Sauce with Mushrooms Mix together flour and salt.  Pound flour mixture into meat.  Heat oil in a skillet.  Add meat and brown well. Remove from skillet.  Add onions and cook until tender. Return meat to skillet. Add spaghetti sauce, celery, and carrots.  Cover, cook slowly for 1 1/2 hours.  Makes 6 servings.

Pepper Steak Makes 4 servings 1 pound flank steak 2 tablespoons cornstarch 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2  tablespoons soy sauce 1 pound green peppers 4 tablespoons salad and cooking oil 1 clove garlic, crushed 1 10 1/2 ounce can beef consommé cooked rice and tomato wedges Freeze meat until quite firm.  then slice it paper thin across the grain.  Mix the cornstarch, salt, pepper, and soy sauce.  Toss gently with meat until all shreds are evenly coated. Cut peppers into 1/4 inch slices, removing seeds.  Heat 2 tablespoons oil in skillet and sauté peppers over high heat for 1 minute.  Remove peppers from skillet and add remaining oil and garlic. Turn flame to high.  Turn seasoned beef shreds into skillet and sauté rapidly, stirring constantly for 2 minutes.  Fast cooking is necessary for tender, juicy meat.  Return peppers to skillet, toss rapidly over high heat, then pour in beef consommé.  Bring to fast boil.  Cook until juice thickens slightly, but do not overcook.  Serve immediately with rice.  Garnish dish, with wedges of fresh tomatoes.

Finger Steaks by Elizabeth Smith Cut steaks to about the size of your finger, salt and pepper to taste, Roll in flour and DEEP FRY. Pepper Steak A recipe from a California Recipe Box 1 - 1/2 pounds round steak (about 3/4 inch thick) 2 tablespoons shortening 1 can (10 3/4 ounces) condensed Tomato Soup 1/2 cup water 1 teaspoon lemon juice 1 small green pepper, cut in 1 inch pieces Pound steak with hammer or edge of heavy saucer.  In skillet, brown meat in shortening; pour off fat.  Stir in soup, water, and lemon juice.  Cover; cook over low heat 30 minutes more or until meat is tender.  Stir now and then.  4 to 6 servings. Calypso Steak (prefer chuck) 3 pounds chuck or top round steak, 1 1/2 inches thick 4 pepper corns 2 large cloves garlic 1 teaspoon salt 2 tablespoons lime juice 1/4 teaspoon oregano 2 tablespoons olive or salad oil 1 medium onion, sliced Crush peppercorns in mortar or electric blender, add garlic, oregano, salt, and lime juice.  Then blend this mixture with oil and onions.  Spread on each side of steak or chuck - marinate it.  The longer the better - over night is best.  Remove onions and charcoal broil in the usual way, then add onions at the last minute.

Steak Diane 4 (4-6oz) each - beef loin and tenderloin steaks 2 T. Flour' 1/2 t. salt 1/8 t ground black pepper 4 T. Butter Divided 1 1/2 T. Dijon Mustard 2 t. Worcestershire Sauce, Divided 2 Cups thinly sliced mushrooms 2 T. minced shallots or onion 1/4 Cup Brandy 1/2 Cup Beef bouillon or broth. Pound steaks between 2 pieces of waxed paper until 1/4 inches thick.  Dredge steaks in flour mixed with salt and pepper.  In a large skillet, melt 1 T. Butter.  Add steaks, brown about 1 minute on each side and remove steaks to a platter.  Spread both sides with mustard and sprinkle with 1 teaspoon Worcestershire Sauce.  In the same skillet melt the remaining butter.  Add mushrooms and onions.  Saute 2 minutes.  Add Brandy and flame.  Stir in bouillon and remaining Worcestershire Sauce.  Cook and stir until hot.  Retrun steaks to skillet and reheat for about 2 minutes.  Sprinkle with parsley if desired.  Makes 4 portions. This is all she wrote on her recipe index card..

Vintage Recipe Booklet price - 7.00, plus 4.50 shipping. 'Meat Recipes You'll Talk About' Copyright 1952 by National Live Stock and Meat Board Home Economics Department 407 South Dearborn Street Chicago 5, Illinois

This booklet is all about the meat.   Recipes include: Beef Pot Roast Savory Gravy Rolled Beef Rib Roast Hamburger Scramble Fiesta Meat Loaf Meat Balls with Vegetables Glazed Beef Brisket Beef-Vegetable Casserole Pie-Pan Meat Loaf Barbecued Beef Birds Fruited Lamb Patties Hungarian Lamb Stew Crisp Lamb Dices and Scrambled Eggs Deviled Lamb Chops Smoked Half Ham - Hot Mustard Sauce Baked Lemon Pork Chops Normandy Pork Chops Select: 6 pork ribs, loin or shoulder chops, cut 3/4 to 1 inch thick 1 teaspoon salt 4 medium apples 1 cup pitted prunes 1 1/2 cups apple juice Prepare: Brown chops in frying-pan.  Season with salt.  Core and slice apples.  Arrange apples and prunes in bottom of a greased casserole, reserving a few to place on top of chops.  Place chops on fruit in casserole.  Arrange remaining apples and prunes on chops.  Add apple juice.  Cover and cook slowly in a moderate oven (350 degrees F. about 45 minutes or until tender.  6 servings. Serve with: Wax beans, tossed salad, corn bread, butter or margarine, marble cake, beverage. Smoked Ham Slice with Banana Scallops Roast Pork Loin - Batter Pudding Bohemian Spareribs Bacon - Hawaiian Toast Select: 2 pounds spareribs 1 teaspoon salt 3/4 teaspoon cinnamon 3 tablespoons sugar 1 cup pineapple juice 8 slices bread Bacon drippings 4 slices pineapple Prepare: Beat eggs until light. Add salt, cinnamon, sugar and pineapple juice and beat thoroughly.  Soak bread well in this mixture.  Place bacon in a cool frying-pan.  Cook slowly, turning....................BUY THE BOOK! Veal Recipes include: Rump Roast, Cubes En Brochette, Spicy Pot-Roast, Pie Supreme, Rolls De Lux and Bacon-Topped Loaf Variety Meat Recipes include: Deviled Kidneys with Rice, Liver and Bacon, Country-Style Leftover Meat Recipes include: Ham-Cheese Balls, Cream Sauce, Oven Meat Croquettes, Shepherd's Pie, Fruited Meat Salad and Meat Salad Bowl Sausage and Ready-To-Serve Meat Recipes Include: Six-Layer Sausage Casserole, Sausage-Corn Cakes and more There are recipes for cookies, biscuit, sugar frosted muffins and more.  Ah, folks, I'm tired of typing again..........

From time to time, I run across vintage recipes books, actually I search endlessly!  I love recipes, as they remind me of being a kid.  Mom fixin supper in the kitchen, my sister, my father and me (yes, I typed me, instead of I ) watching tv in the living room, our mouths salavating as the homemade goodness tickled our noses.  I couldn't wait to hear mom's voice call, "supper's ready".  O, delicious savory memories of days gone by.  Here is another of those recipe booklets many mothers use to use.  If you want to revisit homemade recipes from times when mothers actually cooked, here is a great one to add to your collection.  Once the booklet is sold, these recipes will be taken down, they are only here as of a purchasing temptation. The 'Galaxy of Foods' National Live Stock and Meat Board Homemaker's Service Dept. 407 So. Dearborn St., Chicago 5, ILL. Cost 7.00 plus 4.50 shipping. I could not find a copyright, but from the graphics I will estimate around the late 50's, early 60's. On the back is an advertisement: 3rd Annual Fort Lauderdale News "All Electric" Galaxy of Foods Cooking School May 1 - 2 - 3 - 4 ----( AHA! There is a date - 1962, I was so right in my estimation! Anyway........) 9:30 to 11:30 A.M. War Memorial Auditorium Sponsored By Florida Power & Light Co. and Publix Super Markets Read the Fort Lauderdale News "Designs For Better Eating" Appearing Every Thursday New Recipes - Thrifty Menus - Special Features

Ok, now to the recipes: Sparerib Special 3 pounds spareribs, cut into 2 rib pieces 1 can (13 1/2 ounces) pineapple tidbits 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ginger 1 tablespoon Worcestershire sauce 1/2 teaspoon onion salt 2 cans (1 pound 2 ounces) baked beans Drain pineapple tidbits and save liquid.  Arrange spareribs, rib ends up, in a 13x9-inch baking dish.  Combine brown sugar, salt, cloves, ginger, Worcestershire sauce and 1/2 cup pineapple liquid.  Spoon half of this mixture over spareribs.  Sprinkle spareribs with onion salt.  Bake, uncovered, in a moderate oven (350 F.) 1 hour, basting 2 to 3 times.  Remove spareribs and set aside.  Pour off drippings from baking dish.  In baking dish, combine beans and pineapple tidbits.  Arrange spareribs with rib ends down on top of baked beans.  Spoon remaining syrup mixture on top of ribs.  Return to moderate oven (350 F.) and bake 1 to 1 1/2 hours or until spareribs are brown.  6 to 8 servings.

Lam Riblets Smoked Beef Tongues Gingersnap Sauce Stuffed Beef Log Sausage Stuffing Hungarian Goulash Stew of Distinction Spanish Pork Chops Broiled Porterhouse or Sirloin Steak Spiced Short Ribs Fresh Leg of Pork Pan-broiled Ham Slice Sausage Peanut Pilaf Veal Loaf Dixie Pork Chops Family Reunion Ham Loaf Epicurean Sauce Sunset Pot-Roast Standing Ribs of Beef Gentleman's Pot-Roast Baked Ham Jelly Glazed Lamb Chops Leg of Lamb Gourmet Swiss Steak Brochette Shangri-La Sour Cream Sauce Barbarian Pot-Roast Creamed Ham and Sweetbreads Cottage Cheese Ring Sesame Stuffed Pork Chops

List of conversion measurements: Common Measurement Common Food Equivalents Common substitutions Methods of Meat Cookery Beef Chart Pork Chart Lamb Chart Snacks for your Jills and Jacks - Recipes Soufflé Crackers Deviled Ham Spread Dried Beef Filling Stuffed Celery Oriental Meat Balls Oriental Sauce Broiled Bacon-Cheese Sandwiches Corn Bread and Chili Bake and Orange Spread Franks and Spuds Star Gazers Special Quick and Easy Specials - Casseroles American Pizza Pork and Noodle Casserole Sailboats Mexican Luncheon Frankfurter Salad Bowl Cherry Meat Muffins Cherry Sauce Hot Ring Bologna German Potato Salad Gold Nugget Peppers Sausage Jumbles Can-Do Beef Stew

Quick Breads and Special Desserts with Adjustments for High Altitude Baking Apple Cup Cakes Prune Bread Quick Orange Rolls Cherry Nut Pie Rosettes Gingersnaps Four-Way Cookies Red Devil's Food Cake Pecan Filling Satin Seafoam Icing Park Avenue Cake White Fluff Frosting Corn Bread Sticks Swedish Tea Ring Sunglow Apple Pie Holiday Banana Tea Bread Homemade Biscuit Mix Homemade Pastry Mix Pastry for Single or Double Pie Homemade Corn Bread Mix

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Steak, the heart of a family gathering during the 40's, 50's, 60's, and 1970's Email - starlina@bright.net Shop Phone - 1-740-779-9425 Located - 6731 Straight Creek Road  Waverly, Ohio 45690