“Daddy’s home!” I said as soon as I saw the Thunderbird pull into the driveway. “Go wash up and get ready for dinner.” As soon as Racer came in the door, he was pounced on by four of the children.
“Dinner’s ready, so let’s sit down.”
“Steaks!” exclaimed Racer.
“I’m just glad it’s something I really like” said Blue.
“What’s for dessert?” asked Professor.
We prayed and everyone started to eat and share conversation. I explained to Racer how I had been to Aldi and Food Lion earlier in the day and was able to stay under the grocery budget for this week. Getting what I can at Aldi and then shopping the sale and “red tag” meat at Food Lion allows me to keep a low grocery bill and still have steaks on occasion. “But don’t get used to having steak too often, because they aren’t always cheap! And, remember that dinner tonight needs to be your lunch tomorrow” I warned Racer.
After the main meal was finished, we got out the dessert – strawberry shortcake! The whole meal was a hit.
Here was our menu: pan-fried steak, red potatoes in cream, peas, lettuce salad and strawberry shortcake.
Bettina’s Recipes with Kris’s Flair (and portion needs)
Pan-fried steak(6 portions)
- salt and pepper
- 3lbs steak (whatever can be found on sale)
Melt a little butter in a skillet (I love my cast iron skillet) over high heat. Place a steak in the pan for a short time on each side (to sear it) then cook it to desired doneness. After each steak is cooked, place it in a warming dish and keep it in the oven on 200 degrees. Each steak can be seasoned (after pan-frying) with salt, pepper and small bits of butter. Remove dish from oven and serve steaks hot!
Red Potatoes with Cream
- 6-8 red potatoes
- 10 oz. container of Philadelphia cooking cream
- pan and drippings used for steaks
Peel and half potatoes. Cook in boiling water until tender when pierced with a fork. Drain off the water and shake the pot to make the potatoes mealy. In the pan used to cook steaks, mix the cooking cream with the meat drippings. Add water as needed to make the sauce the desired consistency. Pour the sauce over the potatoes. Sprinkle with parsley (I used dried, but fresh would be nice).
- 6T shortening
- 6c flour (I use a mix of white and whole wheat)
- 2c milk
- 1t salt
- 3T baking powder
- 3qt strawberries
- 2c sugar
Cut the fat into the flour, salt and baking powder until the consistency of cornmeal. Gradually add the milk, using a fork to mix. Do not handle any more than absolutely necessary. Toss the dough upon a floured surface. Flour your hands and divide the dough in half. Shape each half and place it into a round pie pan. Bake in a 400 degree oven for about 20 minutes. Cut shortcake into pie wedges. Serve by splitting each piece through the center and placing strawberries (crushed and sugared) over top. Whipped cream is optional!