BETTINA'S RECIPES
(All measurements are level)
Flank Steak Braized with Vegetables (Four portions)
1½ lbs. flank steak, 1¼ inches thick
2 T-flour
2 t-salt
1 T-butter
1½ C-sliced, raw potatoes
½ C-thinly sliced onions
1 green pepper, sliced thin
1 C-tomato pulp
Cut with a knife across the grain of the flank steak, to prevent it from curling up. Sprinkle the flour and one teaspoonful of salt on both sides of the meat. Dot with butter, and place in an oblong baking pan. Over the meat place a thick layer of sliced raw potatoes. Add the green pepper, and season with one-half a teaspoonful of salt. Place the onions next and the rest of the salt. (One-half a teaspoonful.) Pour one cup of stewed or raw tomato pulp over all the mixture, and cover the baking pan tightly. Cook slowly in the oven for two hours. One-half hour before the meat is done, remove the cover to allow it to brown. Water may need to be added to prevent burning. In serving, very carefully transfer the steak to a hot platter, preserving the various layers of vegetables. To serve, slice down through the layers as through a loaf.
Cabbage Salad (Four portions)
2 C-chopped cabbage
2 pieces of celery
½ t-salt
¼ t-paprika
½ C-salad dressing or enough to moisten
Chop the cabbage and the celery fine. Add salt, paprika and salad dressing. Serve cold.
Brown Betty (Four portions)