Recipe: Strip Steaks with Golden Raisins, Scalloped Tomatoes, Crusty Bread Loaves

STRIP STEAKS WITH RAISINS

4 srtip sreaks, boneless, about 1 inch thick
2 tbsp butter or margarine
2 green onions, including topes, sliced
1 tbsp chopped fresh mushrooms, quartered
1/3 cup golden raisins
1 cup dry red wine
1 tsp red wine vinegar
2 tsp soy sauce
1/4 cup whipping cream
Chopped fresh parsley

In a h eavy skillet, heat butter. Add steaks. Fry to desired doneness. Remove from pan. Keep warm.

Drain all but 1 tablespoon of the pan fat. Add o nions, shallots, mushrooms, raisins, wine, vinegar and soy sauce.
Bring mixture to a boil. Cook until Sauce is reduced to about 3 tablespoons. Add cream. Boil 1 minute or until thickened.

Place steaks on serving dishes. Spoon sauce evenly over each steak. Sprinkle with parsley. Serve immidiately

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SCALLOPED TOMATOES

4 medium ripe tomatoes, sliced 1/2 inch thick
1 cup fresh bread crumbs
2 tbsp minced green onions
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped parsley
1 1/2 cups shredded cheddar cheese
1-2 tbsp olive oil
Paprika
Fresh tomato slices, for garninsh
Fresh basilleaves, for garnish, optional

In a bowl, combine bread crumbs, green onions, thyme, salt, pepper and parsley.

In a 1 1/2 quart casserole, layer tomatoes, bread crumb mixture and cheese. End with a sprinkling of bread crumbs and cheese.

Drizzle with olive oil. Sprinkle with paprika. Cover.
BAke at 350 degrees F for 20 to 25 minutes. Remove cover. Bake 10 minutes more.

Garnish with sliced tomatoes and basil leaves, if used.

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CRUSTY BREAD LOAVES

1 pkg active dry yeast
1/3 cup warm water
1 cup skim milk
1 tbsp granulated sugar
1 tbsp butter or margarine
2 tsp salt
1 cup whole wheat flour
3 to 3 1/2 cups all purpose flour
1 tsp cornstarch, dissolved in 1/3 cup water

In large bowl, dissolve yeast in warm water. Let stand for 3 to 5 minutes.

Heat milk until lukewarm. Remove from heat. Mix in sugar, butter and salt. Stir until butter melts. Add yeast mixture,

Add whole wheat flour and 1 1/2 cups all purpose flour. Mix to blend. Beat until dough is elastic and pulls away from sides of bowl. Stir iin enough flour to make a stiff douogh.

Turn doough onto floured surface.

Knead until dough is springy, with small bubbles just under surface, about 20 to 25 minutes. Turn dough in greased bowl. Turn to cover.

Cover. Let rise in warm place 1 hour or until doubled.
Punch down dough. Divide into 3 equal portions. Shape each into an elongated oval. Place on greased baking sheets. Let rise 30 minutes or until nearly doubled.

Bring cornstarch mixture to a boil. Stir until thick and clear. Brush each loaf with warm mixture. Slash each loaf down center, about 1/2 inch deep.

BAke at 375 degrees F for 25 to 30 minutes until loaves are brown and sound hollow when tapped.