Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: Alabama-Style Steak and Gravy, linguine, zipper cream peas, rutabagas, cornbread, sweet tea with lemon, Beulah's Cobbler, Jennifer's Granny's Bread Pudding, thinly sliced fall tomatoes, and CLAUSSEN Pickles.ALABAMA-STYLE STEAK AND GRAVY

2 lbs. round steak or London Broil
1/2 cup self-rising flour
1 pkg. dry Italian salad dressing mix
pepper
garlic powder
onion powder
2 T. vegetable oil

Rinse the steak off and pat dry. Combine the flour, salad dressing mix, pepper, garlic powder, and onion powder together in a plastic zipper bag. Cut any excess fat off of the steak and cut into 5-6 pieces. Place 2-3 pieces of steak into the plastic zipper bag containing the flour mixture and shake well. Remove the steak from the plastic zipper bag. Using a meat tenderizer, pound the flour into the steak to break up the small fibers in the steak. Sprinkle excess flour from plastic bag onto the steak pieces. Discard any leftover flour mixture.

In a large Dutch oven, place the 2 T. vegetable oil. When it is hot, place 2-3 pieces of the steak into the oil and brown on both sides. Repeat until all of the pieces of steak have been browned. Remove the steak from the Dutch oven and place on paper towels.

ALABAMA STYLE-GRAVY

2-3 stalks celery, chopped
3 medium onions, sliced
2 T. garlic, chopped
1 bell pepper, cut into thin strips
2 cans golden mushroom soup
1 can cream of onion soup
1 soup can of white wine
1/2 cup water
1 can mushrooms, drained

Stir all of the ingredients together until thoroughly mixed. I placed the steak into my Aroma Roaster--a cousin to the NESCO Roaster--after spraying the pan with PAM. Pour the gravy over the steak and cook at 350 for 45 minutes. Reduce heat to 200 and cook for 3 hours.

The steak was succulent and the gravy was delicious!JENNIFER'S GRANNY'S BREAD PUDDING

1 can evaporated milk--I used no-fat
5 eggs--I used Egg Beaters
2 T. vanilla extract
1/2 cup oil--I used margarine
2 cups sugar
nutmeg, coconut, raisins, and sliced almonds
bread

Combine the first 5 ingredients and mix well. Place one layer of bread in 13"X9" baking dish--approximately 6 slices. Cover the bread with a layer of hte milk/egg mixture. Be sure that the egg mixture soaks into the bread. Sprinkle this layer with raisins, coconut, nutmeg, and sliced almonds. Continue this process until you have 2-3 layers--I usually have two layers. Preheat the oven to 350 degrees and bake for 30-35 mintues or until the custard is set and the bread is semi-firm or springy to the touch.

***Works better with slightly stale or dry bread

****I used whole-wheat bread and it was delicious!

*****Only put raisins on the middle layer (or layers) of the pudding. If you put raisins on the top, they will burn and make your pudding bitter.CORNBREAD

2 cups self-rising cornmeal mix
1/4 cup vegetable oil or melted shortening
1 large egg, slightly beaten
1 1/4-1 1/2 cup buttermilk or regular milk

Preheat oven to 425 degrees. Grease an 8-10" skillet. Blend all ingredients until moistened. Bake 20-25 minutes or until done.

***1-2 T. sugar may be added, but I NEVER add it to my cornbread!RUTABAGAS

2-3 large rutabagas, peeled, washed, and sliced into thin pieces
1 T. vegetable oil
1 tsp. sugar
seasoned salt
water

Put the rutabagas into a large boiler. Add seasoned salt, sugar, and vegetable oil. Cover the rutabagas with water. Bring the rutabagas to a boil--then reduce heat to simmer. Let the vegetables simmer for a few minutes until done. Drain the rutabagas and serve.

Happy Sunday!