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Cubed Steak with Poutine

We are at a time in this country where we have to make due with what we have. Working in a grocery store the last few weeks has been interesting. Running out of basic supplies has become the norm. Chicken and ground beef are hard to keep on the shelves.
My wife went shopping while I manned a cash register. She came home with three very nice looking cubed steaks.

3 or 4 8 ounce cubed steaks
6 tablespoons flour
1/2 teaspoon seasoned salt
1 teaspoon granulated onion
1/4 teaspoon garlic powder
2 tablespoons butter
2 cups no salt added beef stock
cooking spray
2 potatoes
1/4 cup cheese curds or cheese pieces

Preheat a cast iron pan over medium flame Coat pan liberally. Mix all the dry ingredients well and divide.
Place 1/2 the mixture in a zip top bag. Shake to cover the steaks well with flour. Remove steaks from bag shaking off the excess flour.
Add steaks to pan and brown for about 5 minutes on each side.
Remove steaks from pan and add butter.
When butter has melted, add t…

Vegetable Beef Soup

It's a cold night here in Florida, the perfect time for soup. This great soup be started in the morning, simmering until dinner time. It is also a great way to use up whatever is in the pantry as far as vegetables are concerned.
2 pounds beef (I use whatever is on sale)
3 carrots
6 cups beef broth
1 can corn
1 can green beans
1 can diced tomatoes
3 medium potatoes
1/2 teaspoon basil
1 teaspoon granulated garlic
1 teaspoon onion powder

Begin by cubing the beef. Next, add it to a pan and browning it on all sides.

Add all the ingredients except the potatoes to a large soup pot. Bring the soup to a slow boil. Cover and reduce to simmer. Allow to cook for 5 to 6 hours, until the meat is tender. Add cubed potatoes and simmer until cooked.
Add to bowls and enjoy.

Pumpkin Cake

A few months ago, my wife and I stopped to see her friends and relatives in VA. Her cousin sold me 2 old fluted cake pans. Little did he know we were stopping on our way home at the Lodge factory store to purchase a new pan. It takes a little patience to use a fluted pan, but once you get the hang of things it gets easier.

1 15 ounce can pumpkin
1 cup butter room temperature
2 cups sugar
1/2 cup brown sugar
3 eggs room temperature
2 cups pastry flour
1 cup AP flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon molasses

Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time until well incorporated. Add the pumpkin puree, vanilla, and molasses blending well. In a second bowl mix all the dry ingredients. slowly add the dry to wet ingredients and mix until flour mixture is incorporated. Don't over mix batter or cake …

Pumpkin Butter

This is a delicious recipe and a  perfect to us up any leftover pumpkin puree you might have. A quick 20 minutes and you will have a great tasting spread for toast, biscuits, or graham crackers..

3/4 cup pumpkin puree
3/4 cup brown sugar
1 teaspoon molasses
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla extract
1 pinch of cloves

Combine all ingredients except vanilla  in a saucepan. Heat over a medium heat until boiling. Immediately  turn to low stirring carefully and constantly until thickened. The  mixture will splatter when it first boils, which is why it is important to reduce heat. Stir constantly until it thickens, about 20 minute, or mixture can be pulled away from the bottom and doesn't flow back. Stirin vanilla. Place in a sterilized jar and refrigerate. Pumpkin butter will keep for about three weeks. Enjoy.

Pumpkin Cookies

It's fall, and that can mean only one thing, pumpkin flavored everything. This is a simple recipe for delicious pumpkin cookies.

3 tablespoons butter
1/4 cup sugar
1/4 cup light brown sugar
1 egg
2/3 cup canned pumpkin
1 1/2  cups flour
1 teaspoon baking powder
1 teaspoon molasses
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1 pinch of cloves
1/2 teaspoon vanilla

Begin by creaming the sugars and butter in your stand mixer. Mix well for about 5 minutes. Beat in pumpkin, egg, molasses, and vanilla. Add flour and dry ingredients mixing well. Chill dough for one half hour. Drop with a cookie scoop on a lightly greased cookie sheet. Bake in a preheated oven at 375 degrees for 12 to 15 minutes.

Carefully move cookies to a rake and allow to cool.

Dutch Oven Sausage and Veggies

I try and eat healthy, but every once and a while I get a craving for sausage. I was shopping today and saw my favorite sausage was on sale. This is a simple meal that takes no time to make. The salt from the sausage provide all you need, and the flavors from the salsa and chili powder round things out nicely.

1 link all beef sausage
1 ear corn
8 petite potatoes
About 12 fressh fresh beans
1/8 teaspoon hatch chili seasoning
1/4 cup of salsa
1 teaspoon clarified butter

Begin by preheating your Dutch oven over medium heat, and you oven to 350 degrees. Cut the sausage into 1 inch pieces. Add the butter then add  on the sausage Browning on both sides.

Cut the potatoes in half and add to the pot. Add the remaining ingredients and stir to mix well. Cover and place in the oven for 50 minutes. CAREFULLY, with pot holders, remove from oven. Slowly remove lid, being cautious of escaping steam. Plate and enjoy.