Recipes

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Pioneer Woman’s Recipes
Ree Drummond

Round Steak Sandwiches
Ingredients
1 large onion
Lots of butter
2 or 3 pounds cube steak (tenderized round steak that's been extra
tenderized)
Lawry's seasoned salt
Lemon pepper
Black pepper
Worcestershire sauce
Tabasco
4 French or deli rolls (I like Earthgrains)

Directions
1. Slice the onion thinly
2. Melt 1/4 stick butter in skillet over medium heat
3. Add onion and cook, stirring occasionally, until soft and light brown, 5
to 7 minutes
4. Remove the onion from the pan and set aside.
5. Cut each piece of cube steak against the grain into 1-inch strips
6. Season meat with seasoned salt, lemon pepper, and black pepper
7. Add 2 more tablespoons butter to the same skillet. Turn heat to high. Let
butter melt and begin to brown.
8. When skillet is very hot, add enough meat to form a single layer. Do not
stir. Let sit for about a minute, or long enough for this side to become
brown. Flip meat over to the other side and cook for another minute. Remove
to a plate.
9. Repeat until all meat is cooked.
10. Return all meat to the skillet with the cooked onion. Pour in plenty of
Worcestershire sauce, several dashes of Tabasco, and an additional 2
tablespoons butter. Simmer over low heat for about 5 minutes.
12. Cut rolls in half lengthwise. Spread generously with butter and brown on
a griddle or skillet.
13. Place rolls face up on a plate and place meat mixture on the bottom
half.
14. Spoon 2 to 3 tablespoons pan juices over the top; it'll soak into the
rolls.
14. Top with the other half of the roll and serve with crunchy green salad.

*Add cheese if desired.


SIDE DISH TO THE ABOVE SANDWICH:
Fried Onion Strings
Ingredients
1 large white or yellow onion
2 cups buttermilk
2 cups all purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 teaspoon cayenne
Canola oil for frying

Directions
1. Begin by peeling the onion and slicing very thinly
2. Separate the onion slices and place them in a shallow dish. Pour
buttermilk over the top
3. Press onions down so they're as submerged as possible, and let them soak
on the counter for at least an hour. Stir them around halfway through
soaking.
4. In a bowl, combine flour, salt, black pepper, and cayenne.
5. Pour 1 to 2 quarts canola oil in a pot or dutch oven. Heat to 375 degrees
or until a pinch of flour sizzles when sprinkled over the pan.
6. Using tongs, remove a handful of onions from the buttermilk and
immediately dunk into the flour mixture. Coat the onions in the flour
mixture, then tap them on the inside of the bowl. to shake off the excess.
7. Plunge the onions into the hot oil
8. With a spoon, fiddle with them just a bit just to break them up. Watch
them---they'll be ready in no time at all.
9. When they're nice and golden brown, remove them from oil and place on a
paper towel-lined plate.
10. Repeat with remaining onion slices and serve immediately.


Twice Baked Potatoes
Ingredients
8 baking potatoes, scrubbed clean
Canola oil
8 slices thick cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/4 to 1/2 teaspoon seasoned salt (Lawry's
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2 green onions, sliced

Directions
1. Preheat oven to 400 degrees
2. With a paper towel, rub the outside of the potatoes with canola oil
3. Place the potatoes on a baking sheet and bake for 45 minutes, or until
potatoes are cooked inside and the skins are slightly crisp. Turn the oven
down to 300 degrees.
4. Dice the fried bacon into bits
5. Throw the butter, sour cream, bacon, milk, seasoned salt, and pepper into
a large bowl
6. While the potatoes are still hot, hold each potato in a towel and cut in
half lengthwise
7. With a large spoon, scrape out the insides into the bowl with the other
ingredients
8. Repeat until all potatoes have been scraped. Reserve the potato shells on
a large baking sheet
9. Use a potato masher to mix the ingredients together
10. Stir in 1 cup of grated cheese
11. Slice the green onions and add them to the bowl. Stir, taste, and adjust
seasonings/ingredients as necessary.
12. Fill each potato half with potato mixture and return to baking sheet.
13. To with remaining grated cheese.
14. Bake for 10 to 15 minutes or until cheese is melted and potatoes are
hot.


Chocolate Sheet Cake
Cake:
Ingredients
2 cups all purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound (2 sticks) regular/salted butter
4 heaping tablespoons cocoa powder

Icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans


Directions
1. Preheat oven to 350 degrees
2. In a large bowl, combine flour, sugar, and salt. Stir together and set
aside
3. In another bowl, mix buttermilk, eggs, vanilla, and baking soda. Mix with
a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa
5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil
6. When the butter is melted, pour the boiling water in the pan. Allow
mixture to bubble for a moment, then turn off heat.
7. Pour the chocolate mixture into the flour mixture
8. Stir together for a moment to cool the chocolate, then pour in egg
mixture.
9. Stir together until smooth, then pour into an ungreased jellyroll pan or
rimmed baking sheet.
10. Bake for 20 minutes.
11. While the cake is baking, make the icing: Melt the butter in a saucepan
over medium-low heat.
12. Add the cocoa powder and stir until smooth
13. Add milk and vanilla
14. Add powdered sugar. Stir together.
15. Dump in the chopped pecans and stir until combined.
16. Immediately after removing the cake from the oven, pour the warm icing
over the top of the cake. Spread gently to distribute.

Serve warm!