Steak Fingers

It is fine to eat these with your fingers, one thing I almost always serve at ever meal is cantaloupe, to me it just says ‘summer time’~

Steak Fingers  are a good summer time meal. They are easy to fix, easy to eat and everyone likes them. Today I served them with gravy, fried okra salad, mashed potatoes, hot biscuits, cantaloupe and red, yellow and orange peppers and radishes. I made a chocolate cake last night so that with ice cream and coffee was dessert. I have the recipes for the cake, the fried okra salad and biscuits in earlier blogs~

Steak Fingers
1 1/2 lbs tenderized round steak, cut it in 3/4 inch strips
1 c flour, seasoned with salt, garlic powder and pepper
Roll the strips in flour and lay on a sheet of wax paper
let sit a little while until meat absorbs the flower, then roll
it again in more flour.
Heat canola oil in skillet,(about 1 inch deep) set on Med.
When hot, add the steak fingers and turn after a few minutes
It doesn’t take long to cook them, don’t overcook, you want them
just crunchy on the outside and soft and tender inside.
To make cream gravy, pour off all but about 3 T of the oil
add 3 T flour, cook for a minute, then add 1 1/2 c milk. Cook
until thickened, salt and pepper to taste.  

Dinner Rolls

this is a wonderful meal, the hot homemade rolls make it extra special

This is one of Anna’s Sunday dinners. It is shish-k-bobs, Armenian rice, stir-fry vegetables right out of the green house, and the great homemade hot rolls. Today I am showing the recipe for the rolls, they are easy to make and always perfect. Whether we are eating at the river or at home, there is always hot bread. It makes every meal special. Debbie, Anna, Elizabeth, Stacy Mae and I have used this same recipe for as long as we have been cooking. Try it and then keep the recipe handy, you can keep yeast fresh in your refrigerator for months so you will always be ready. You can easily double or triple the recipe, sometimes Debbie ‘4 times it’~

Hot Rolls
1/4 c warm water
1 pkg active yeast (not Rapid-Rise yeast)
2 T sugar
Mix together in small bowl and let sit a few minutes
1/2 c milk
2 T real butter
1 egg
1 tsp salt
2 c flour (scant)
Heat milk and butter, let cool to lukewarm warm and
add yeast mixture, egg and salt.
Stir in flour and beat for several minutes.
Cover and let rise for 30 minutes, then knead
it on floured board. (try to use as little flour as possible)
Put flour on your hands, pinch off golf ball size pieces of  dough
and lay on greased baking sheet, about an inch apart
Let rise again for about 30 minutes in warm place.
Bake for 15 minutes until slightly golden in preheated 375 degree oven.