2 : Thick steaks, T-bone, club
Or : Or filet
1 : cl Garlic
Salt : Salt
Freshly : Freshly ground pepper
2 : tb Vegetable oil
2 : Slices bread
1/2 : c Water
1/3 : c Heavy cream
1/3 : c Brandy
1 : /2 lb Chuck steak, " thick
1 : cn Cream of mushroom soup
1 : pk Onion soup mix
3 : Carrots
2 : Stalks celery
3 : Potatoes
2 : tb Water
1 : Bottle Heinz 57 sauce
1 : Bottle A- sauce
2 : tb Prepared mustard
5 : tb Paprika
2 : Lemons; juice of
3 : tb Vinegar
4 : tb Salt
4 : ts Garlic powder
1 : qt Salad oil
16 : Boneless steaks
1/4 : lb Fresh, raw sirloin or
1/4 : lb Tenderloin beef, cubed
1/2 : ts Capers
1/4 : ts Worcestershire sauce
1/4 : ts Dijon mustard
1-inch : 1-inch piece onion
8 : oz Lean ground beef
0: 1 cup full graham flour, 1 cup yellow corn meal and 1 cup white flour, sifted together
1: Add 1 teaspoon salt, 1 teaspoon soda, 1/2 cup sugar, 3/4 cup molasses and 2 cups sour milk
2: Put all in a pail, and cover tight
3: Set in boiling water
4: Boil steadily 2 1/2 hours
5: Can be put in two smaller cans
6: >From Favorite recipes of Colfax Country Club Women, 1946 by Daisy Diver, Raton
7: Typed by Ethel Snyder <essie49@juno
8: com> Date August 12, 1997 Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1 #194 by essie49@juno
9: com (Ethel R Snyder) on Aug 17, 1997