fried round steak

try this

fried round steak

from pioneer woman

jello jigglers

1 (3 ounce) packages Jello gelatin, any flavor
1 cup boiling water


Directions:Prep Time: 0 mins
Total Time: 5 mins
1 Dump the boiling water in a bowl.
2 Slowly stir in the jello, add a little at a time.
3 Stir well.
4 Pour into small bread pan or jello molds.
5 Refrigerate, will be firm in 1 hour.

(I tripled this with no problem at all!)

Asian Slaw

from my friend Kelly S.
INGREDIENTS
2 pkgs beef ramen noodles,
16oz pkg coleslaw mix,
1c sliced almonds,
1c sunflower seeds,
3/4c oil,
2/3c vinegar,
3/4c sugar,
2 flavor pkts from the ramen noodles
1 bunch sliced green onions

Optional: Mandarin oranges with juice reserved

Crush ramen noodles in bottom of large bowl. Add slaw mix, nuts, oranges and onions. DO NOT STIR. In another bowl mix oil, juice from mandarins, vinegar, sugar, and flavor pkts. Pour this mixture over other bowl. Chill for 24 hours. Stir just before serving. 

Marinara Sauce

Ingredients:

6 lbs ripe Italian tomatoes
1 cup very finely minced onions
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
white pepper
1/4- 1/2 teaspoon ground coriander or dried marjoram or dried basil or dried oregano
1-2 teaspoon salt, to taste

Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Drop the tomatoes into boiling water, a few at a time.
2 Let the water return to a boil, then remove the tomatoes and drain.
3 Peel and chop.
4 In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
5 Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
6 Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
7 Puree the sauce using a hand blender or food mill
8 Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
9 Add salt to taste.
10 Cool the sauce and refrigerate it.
11 It will keep, refrigerated, for about a week, or for several months if frozen.

variations: instead of including the veggies as directed I used leftover pureed cooked veggies from when I boiled whole chickens and made chicken broth. I just froze the veggies in ziploc bags and thawed them with the warm water for the tomatoes in step 2. I also included 1 frozen cube of basil from my garden and several cloves of garlic...otherwise this sauce it a bit bland. I freeze this sauce in ziplocs or plastic containers and when I reheat it I add a small can of tomato paste to make it a little richer.