Greetings to all the lovely friends and fans of Rosalie Serving
Cookbooks. Hope you all are cooking up a storm out of my cookbooks,
Rosalie Serving Italian, and Rosalie Serving Country.
But, if you are planting rose bushes and annuals in your flower
gardens, I can understand.
It is always this time of year in the beautiful month of May that I
get the rose bush fever. I also love all flowers and have a modest
variety from snow ball bushes and lilacs to snap dragons and
marigolds. But the love of them all is the most beautiful flower, the
rose. So, I must tell you that I found a great place to get very
beautiful roses--60 varieties in all. There are Grandifloras,
Floribundas, Hybrid Teas, climbers, shrub, English roses, and even
yellow knock-outs This little piece of heaven is called *The Apple
House.*
The Apple House is located in Terre Haute, Indiana at 2711 South Third
St. and the web site is www.theapplehouse.com . You will love the
drive, as it is only 2 ½ hours from downtown St. Louis. You can stop
at the Cracker Barrel in Effingham to break up the drive, have some
meat loaf and okra, and then on to Terre Haute. When you first enter
the nursery, you are so over come with the beauty of hanging baskets,
flower boxes filled with pansies, and garden art work so lovely, you
just want one of everything.
There must be at least 10,000 square feet of the most gorgeous plants
I have ever seen. Of course, I usually head right to the outdoor rose
section, as I did over the weekend, while visiting with my children.
My husband, Bill, who has probably planted at least 1,000 rose bushes
over the years of our marriage, usually cringes and threatens to go
fishing-- but since he can't fish, I know I'm safe. Of coarse he did
load the six roses I chose in the back seat. Cappuccino, my Shih Tzu,
sympathized with Bill, since he had to ride in the front seat all the
way back home.
Now, you say, what do roses and flowers have to do with cooking? I am
so glad you asked. Did you know that when you have a bouquet of
flowers in the middle of the table, the kids act better, the food
tastes better, everyone smiles more, and the presence of flowers
complete the great meal you are serving.
Before you all start laughing, just try it. Unless you have a cat
that hates the smell of lilacs and bids her time to jump on the table
and send the flowers crashing, (I say lock up the cat.) Even if you
don't like planting flowers, and have none in you garden, just go on
down to Wal-Mart, and pick up a $5.00 bunch. They will sometimes last
well over a week, and everyone can enjoy the pretty table, set or not
set. And if you really can't afford the $5.00, just knock on your
neighbor's door and beg some of her Shasta daises. She'll be so
flattered, she will no doubt dig some up and plant them for you.
So, don't forget to fix a good meal tonight, right out of my new
Rosalie Serving Country cookbook--how about Country Fried Steak with
the rich peppery gravy, on page 147, accompanied by the Best Instant
Mashed Potatoes, on page 77. Don't forget the flowers of your choice
to top it all off, and make a memory.
Love, and bring on the flowers.
Rosalie
Country Fried Steak from Rosalie Serving Country Cookbook
NOTE: It wouldn't be a country table without country fried steak.
This ever popular meal is on almost every restaurant menu and is still
considered a "comfort food." With the rich peppery gravy and mashed
potatoes, this could be the perfect meal after a hard day.
4 (4-ounce) cube steaks
Lawry's coarse garlic salt with parsley
pepper
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
2 eggs, lightly beaten
Canola oil
¼ cup flour used from dredge
½ cup Kitchen Basics low-sodium beef stock
1 to 1½ cups milk
salt and pepper
1. Lightly sprinkle steaks with garlic salt and pepper. In shallow
dish, combine the flour, salt, pepper, and paprika. Place the beaten
eggs in another shallow dish. Dredge each steak in the flour mixture,
then dip in the eggs, and then dredge the steaks again in the flour;
pat well to seal flour. Save ¼ cup of flour mixture.
2. Pour oil to the depth of ½ inch in the bottom of a large cast iron
or heavy skillet. Heat the oil over medium high heat and fry the
steaks 3 to 4 minutes on each side until golden brown. Drain on paper
towels.
3. Pour off all but ¼ cup of the oil in skillet, leaving any browned
bits from the bottom. Heat oil over medium heat, and sprinkle ¼ cup
of the dredge flour over the oil. Stir the flour into the oil and
cook for about 1 minute. Add the beef stock and stir into flour.
Gradually add the milk and stir gravy about 3 to 4 minutes until gravy
becomes thick and bubbly. Add any additional seasonings if desired.
Place steaks on platter and pour gravy over top. Serve with Best
Instant Mashed Potatoes recipe found on page 77. Serves 4. RECIPES
FOUND ROSALIE SERVING COUNTRY COOKBOOK
No comments:
Post a Comment