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: Prepare rolls as per recipe
1: In a saucepan or in your microwave oven combine butter, brown sugar and corn syrup
2: Heat and stir until the mixture thickens
3: I test it by dropping a small dollop of the mixture into cold water, it should form a soft ball
4: Pour topping into the bottom of the pan (pans) you are using for the rolls, place unbaked cinnamon rolls on top of the caramel sauce
5: Allow to rise in a warm place until double in size (about 1 hour)
6: Preheat oven to 350
7: Bake for 15 to 20 minutes or until lightly brown
8: After removing pans from oven, cover with foil; invert onto cooking racks, cool 1 minutes, and remove pan
9: Cool before serving
10: Posted to recipelu-digest Volume 01 Number 276 by James and Susan Kirkland <kirkland@gj
11: net> on Nov 19, 1997