Boast of Country - Midwestern Cuisine

Midwestern Cuisine Recipes

Chicken Fried Steak INGREDIENTS
• 1 pound boneless beef top loin
• 2 cups shortening
• 1 egg, beaten
• 1 cup buttermilk
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 cup all-purpose flour
• 1/4 cup all-purpose flour
• 1 quart milk
• salt and pepper to taste

DIRECTIONS
1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Pierogi

INGREDIENTS:
• 2 eggs
• 1 cup milk
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups drained cottage cheese
• 2 eggs
• 1 pinch salt

DIRECTIONS:
1. In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil.
2. In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares with cottage cheese mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface.

Horseshoe/Ponyshoe

INGREDIENTS
• 2 pounds cooked French fries
• 8 slices toasted thick white bread
• Salt and freshly ground pepper
• 1 1/2 pounds ground beef
• For the Sandwich:
• Salt
• 1/4 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 3 cups grated Old English or other sharp white cheddar
• 2 egg yolks
• 1/2 cup beer
• 2 tablespoons salted butter

DIRECTIONS:

WELSH RAREBIT SAUCE
TO MAKE THE SAUCE:
Set up a double boiler or set a medium-sized stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water. Melt the butter in the double boiler and then add the beer. While constantly whisking, slowly incorporate the egg yolks. Add the cheese and stir constantly until melted and the sauce is thick enough to coat the back of a spoon: this should take 5 to 8 minutes. Add the Worcestershire and mustard. Season the sauce with salt to taste. To avoid a stringy sauce, it is important to constantly stir the cheese and be sure that the water is not boiling, but rather simmering.

TO COOK THE BEEF:
Season the beef with the salt and pepper and form it into eight 6-ounce patties. Heat a large non-stick skillet over medium-high heat or set up an electric grill, and cook the patties, a few at a time, 5 minutes per side for medium.

TO ASSEMBLE THE DISH:
For each serving, place two slices of the toast on a large plate and top each with a patty. Pour the rarebit sauce over the beef and top the sauce with French fries. Serve immediately.


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Sub-Navigation Homepage Food Home West Coast Mid-western East Coast South Coast		Midwestern Cuisine Recipes Chicken Fried Steak INGREDIENTS • 1 pound boneless beef top loin • 2 cups shortening • 1 egg, beaten • 1 cup buttermilk • salt and pepper to taste • 1/4 teaspoon garlic powder • 1 cup all-purpose flour • 1/4 cup all-purpose flour • 1 quart milk • salt and pepper to taste DIRECTIONS 1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver. 2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C). 3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. 4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup. 5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak. Pierogi INGREDIENTS: • 2 eggs • 1 cup milk • 3 cups all-purpose flour • 1 teaspoon salt • 2 cups drained cottage cheese • 2 eggs • 1 pinch salt DIRECTIONS: 1. In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil. 2. In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares with cottage cheese mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface. Horseshoe/Ponyshoe INGREDIENTS • 2 pounds cooked French fries • 8 slices toasted thick white bread • Salt and freshly ground pepper • 1 1/2 pounds ground beef • For the Sandwich: • Salt • 1/4 teaspoon dry mustard • 1 teaspoon Worcestershire sauce • 3 cups grated Old English or other sharp white cheddar • 2 egg yolks • 1/2 cup beer • 2 tablespoons salted butter DIRECTIONS: WELSH RAREBIT SAUCE TO MAKE THE SAUCE: Set up a double boiler or set a medium-sized stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water. Melt the butter in the double boiler and then add the beer. While constantly whisking, slowly incorporate the egg yolks. Add the cheese and stir constantly until melted and the sauce is thick enough to coat the back of a spoon: this should take 5 to 8 minutes. Add the Worcestershire and mustard. Season the sauce with salt to taste. To avoid a stringy sauce, it is important to constantly stir the cheese and be sure that the water is not boiling, but rather simmering. TO COOK THE BEEF: Season the beef with the salt and pepper and form it into eight 6-ounce patties. Heat a large non-stick skillet over medium-high heat or set up an electric grill, and cook the patties, a few at a time, 5 minutes per side for medium. TO ASSEMBLE THE DISH: For each serving, place two slices of the toast on a large plate and top each with a patty. Pour the rarebit sauce over the beef and top the sauce with French fries. Serve immediately.
Copyright GVC07-10 Team - 2008