Pork Steak Supreme
From Casserole Favorites Of Home Economic Teachers.
Source and licence
From Casserole Favorites Of Home Economic Teachers, printed page 23, digitised by the Internet Archive: https://archive.org/details/CasseroleFavoritesOfHomeEconomicTeachers
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 tablespoons rice
- 1 slice of peeled onion
- 1 slice of peeled tomato
- 2 tablespoons canned tomato
- 1 cup hot liquid
- 4 thick pork
- 1 yellow onion
- 1 bell pepper
- 1 ripe tomato
Method
- 4 thick pork steaks ¥4 c, rice 1 yellow onion, sliced 1 bell pepper, cut in rings 1 ripe tomato or 1 No.
- 303 can tomatoes 4 stalks of celery, sliced Salt and pepper to taste 2 c.
- tomato juice Brown pork steaks.
- Leave in fry pan if it has lid or move to casserole with lid.
- Place 3 tablespoons rice, 1 slice of peeled onion, 1 ring of bell pepper, 1 slice of peeled tomato or 2 tablespoons canned tomato, 1 sliced stalk of celery and seasonings to taste on steaks in order listed.
- Gently pour in tomato juice;
- do not dislodge rice.
- Cover and bake 45 minutes at 350°F.
- If rice is not moist, add 1 cup hot liquid and bake 30 minutes.
- Yield: 4 servings.
- Mrs.
- Betty Lou Davis, Washington Jr.
- H.S.