I chose another dish when I submitted my “Winter Warmer”, cold weather, stick-to-your-ribs recipe – but this one ran a close second. Its delicious, easy and filling, but man, is it ever ugly. I’ll provide the ingredients and directions, and you can decide the quantities.

Cube Steaks (4- as many as you need)
Onion (either minced or fresh)
Potatoes (peeled and halved lengthwise)
Cream of Mushroom Soup
Flour, oil, milk, salt and pepper

Roll steaks in flour and brown in oil. Salt and pepper to taste. Lay steaks in casserole dish. Top with onion. Dilute soup with milk and pour over steak until completely covered. Lay potatoes flat side down over steaks and soup. Cover and cook @ 350 for one hour.

The beauty of this dish is that it is adjustable to feed anywhere from two to a crowd. It looks terrible and sort of laughable with those halved potatoes floating on top of the soup – as if you were a novice cook and didn’t know any better! But once the potatoes are removed you can mash them, or dice them, or serve them as is. For a real rib-spreader meal, you can leave the skins on when they’re baking with the steak and then pop them back in the oven inside up with a little cheese and chives or bacon bits.

This is a great recipe for feeding holiday guests, especially if you have a houseful, since it’s simple and easy and cleanup is a breeze.

Wendy Clyde

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