Salt Lake Telegram | 1931-06-29 | Page 5 | Helping the Homemaker

H- H HIp HelpIng Ip ng Thc Th- Hom By MRS ALEXANDER GEORGE STEAK CREOLE IS A POPULAR I RECIPE Steak Creole Style Browned Rice Cakes Buttered Asparagus Bread Plum Jelly Head Lettuce French Dressing Peach Roly Poly Cream Coffee Steak Creole Style Two pounds round steak cut 1 Inch thick 2 1 cup flour 1 teaspoon salt 4 1 teaspoon paprika 5 tablespoons fat rat 3 tablespoons chopped onions 12 2 cup diced carrots 12 2 cup diced celery 3 tablespoons chopped green peppers 2 cups tomatoes Wipe off the steak with damp cloth Pound flour Jour well into both sides Sprinkle with salt and paprika Heat Beat fat tat in frying pan Add and and brown meat Add rest of ingredients Cover and bake 1 3 4 hours in very slow oven Baste frequently Browned Rice Cakes Two and anti one half cups cooked rice 12 2 teaspoon salt 4 1 teaspoon pap rika 1 egg 13 3 cup flour 4 tablespoons tablespoons tablespoons table table- spoons soft butter Mix ML IL rice salt paprika egg and flour Shape into six cakes Place In buttered baking pan Spread tops with butter butt Bake 20 minutes In moderate mod nod erate erat-e oven Turn to allow even browning Peach Roly Poly Two cups flour 3 teaspoons baking powder pow 4 1 teaspoon salt alt 2 tablespoons table spoons sugar 4 4 tablespoons fat 1 egg beaten 2 1 cup milk mUk Mix flour baking powder salt snIt and sugar Cut in fat tat with knife Mixing with knife add egg and milk When soft sort dough forms pat it out until 4 1 inch thick Spread with peach mix ture lUre Roll up and fit lit into greased baking pan Bake 25 minutes In moderate oven Peach Mixture 1 Two and a halt half cups sliced peaches 3 2 cup sugar 1 tablespoon flour 8 1 I teaspoon salt 1 teaspoon t cinnamon 3 tablespoons soft butter I Mix ingredients and spread on soft dough doug