Ingredients

• 2lbs round steak, trimmed
• 1 tsp salt
• 1 tsp pepper
• 1 1/2 cups all-pupose flour
• 1/2 cup milk
• 1 egg, lightly beaten
• 1 onion, sliced in rings
• 1 cup beef broth or beef consomme

Directions

Pound steak to tenderize, cut into
sering size pieces. Dust with flour.
combine milk and egg; dip meat pieces into egg mixture and back into flour. In a skillet, brown meat on both sides in oil. Place onion rings in bottom of an ungreased 13x9x2 inch
baking dish. Place meat pieces over onion. Pour broth over all. Cover tightly and bake at 350 degrees for 1 1/2 hours. Uncover; bake 20 minutes more. Yield 6 servings.

Ingredients

• 3/4 cup plus 2 T. all purpose flour, divided
• 1 tsp salt, divided
• 1/2 tsp pepper, divided
• 1/2 cup buttermilk
• 1 lb beef cube steak
• 1/4 cup plus 2 T. veg oil, divided
• 1 cup milk

Directions

Stir together 3/4 cup flour, 3/4 tsp salt and 1/4 tsp pepper in a shallow bowl. Coat steaks with flour mixture, then dip in buttermilk; coat again in flour. Heat 1/4 cup oil in a large skillet over medium heat. Add steaks and cook 5 minutes on each side. Remove from skillet and set aside. Heat remaining oil in skillet, stir in remaining flour. Whisk continually for 5 minutes or until golden. Gradually blend in milk, whisking continually, until thick (about 10 minutes). Stir in remaining salt and pepper, spoon over steaks.

Serves 4

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow corn meal (fine ground)
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon cayenne pepper
• 1 egg
• 1-1/4 cups buttermilk
• 1-1/2 teaspoons honey
• 1-1/2 quarts vegetable oil (or enough to fill a large skillet to a depth of 1 inch)
• Ten 7- to 8-inch wooden skewers
• 10 Hebrew National Reduced Fat Beef Franks (or other thin hot dog)

Directions

* In a medium bowl, whisk together the flour, corn meal, baking soda and powder, salt and cayenne. Set aside.

* In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until incorporated.

* Add the wet ingredients to the dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy.

* Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.

* In a large, deep skillet or a deep fryer, heat about 1 inch of oil to between 350 degrees and 375 degrees.

* Heat the oven to 275 degrees (the oven is used to keep the finished corn dogs warm while the others cook).

* One at a time, skewer each hot dog, inserting the skewer through one tip of the dog and pushing it about halfway up the length of it.

* Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.

* Place the skewered hot dog into the oil (the stick can go in the oil).

* Fry, using tongs to turn the corn dogs occasionally, until all side are a deep golden brown, about 30 to 45 seconds.

* Two to 3 hot dogs can be fried at a time.

* Transfer the corn dogs to papers towels to drain, then place them on a baking sheet in the oven.

* Repeat with remaining hot dogs.

Makes 10 servings.

Ingredients

• 1 lb lean ground beef
• 1 medium onion chopped
• 1 medium head of cabbage, cored and chopped (about 8 cups)
• 8 oz carton sour cream
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1 cup soft breadcrumbs
• 2 tbsp butter

Directions

Brown beef with onion until meat is browned. Drain fat. Stir in cabbage, cover and cook until cabbage is crisp (10 minutes). Stir in sour cream, cheese, salt and pepper.

Melt butter and mix in breadcrumbs.

Pour cabbage and beef mixture into a large casserole dish. Top with breadcrumbs. Bake in preheated 350 degree oven for about 25 minutes.

Ingredients

• 3/4 pound lean ground beef
• 2 cups fresh mushrooms – sliced
• 2 medium onions – sliced
• 1 jar beef gravy – (10 1/4 ounces)
• 1/3 cup low-fat sour cream
• 1/3 cup plain low-fat yogurt
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme1/4 teaspoon pepper
• 2 cups rice – cooked
• 1/4 cup fresh parsley – minced

Directions

Heat a large nonstick skillet over medium high heat. Add beef, mushrooms, and onions until meat is no longer pink and onion is tender. Drain off fat.In a medium bowl, mix gravy, sour cream, yogurt, Worcestershire sauce, thyme, and pepper. Stir into meat mixture. Heat through. Serve over rice.

Sprinkle with parsley.