Try Brisket of Beef with Louise Ustler’s Fried Green Tomatoes


This week, we have three beef recipes for you.

In the Progressive Farmer’s SOUTHERN Cookbook, we found Brisket of Beef. It is cooked in a heavy kettle on top of the stove for a few hours. Horseradish sauce is also on the menu to be served with the beef.

Two sirloin steak recipes, both from Paths of Sunshine Cookbook, look simple, and the ingredients in the marinades should help to tenderize the meat. The first is Harry’s Marinated Sirloin Steak for cooking on the grill. The second is simply Sirloin Steak Roast for roasting in the oven.

Ann Hlinak’s Tuna Casserole comes to us from Cooking with Foliage La Sertoma of Apopka.

From Savannah Style, we have Glazed Buttered Carrots. You will love them.

From Northside Baptist Church’s cookbook, Louise Ustler’s recipe for fried green tomatoes is just in time while our wonderful local tomato crop is still in season before hot weather wilts the plants altogether. Some of us have our own gardens and can take advantage of that situation even when it gets very hot because we tend to baby them much more than large growers are able to do. If you don’t have a garden, go to one of the feed stores and get plants already started and grow a few in large pots. It’s a blast to watch them grow. Sort of like getting a new pet, but you don’t have to walk it. Just love them a lot.

We thank our friends from New Vision Community Church for their wonderful publication, Feeding the Flock. We find Anna Kennedy’s Blueberry Salad to be a delicious addition to any meal.

Michael Milliken’s crepes are found in Northside Baptist Church’s wonderful assortment of recipes. Crepes can be filled with egg, thinly sliced onion, ham and cheese and herbs, flipped over to make a burrito-like sandwich or filled with chocolate and preserves for a dessert.


Recipe from The Progressive

Farmer’s SOUTHERN Cookbook

4 to 5-pound brisket of beef

2 medium onions, sliced

1 bay leaf

5 carrots

Salt and pepper

Boiling water

1 stalk celery

Place meat in a heavy kettle, add seasonings and vegetables, and enough boiling water to cover. Bring to a boil, then reduce heat. Cook slowly until tender, about 3 or 4 hours. Slice meat and serve in horseradish sauce.

Horseradish sauce:

1 large onion, chopped

4 tablespoons butter or margarine

2 tablespoons flour

2 cups soup stock

1 cup fresh horseradish

1 cup vinegar

2 cloves

2 bay leaves

1 teaspoon salt

Pepper to taste

1/2 cup sugar

Saute onion in melted butter or margarine until brown. Add flour and soup stock gradually, then add remaining ingredients. Heat the sliced meat in the sauce.



Recipe from Florida Federation of

Garden Clubs, Paths of Sunshine Cookbook

2/3 cup soy sauce

Juice of one lemon

1/2 teaspoon black pepper

1/2 teaspoon dry mustard

1/3 cup red wine

1 tablespoon cooking oil

3/4 teaspoon garlic powder

1-1/2 teaspoons flavor enhancer

1-1/2 inch thick sirloin steak

Mix all ingredients. Place sirloin in plastic bag. Pour marinade over sirloin and seal bag. Place on flat surface. Marinate in refrigerator for 2-1/2 to 3 hours, turning every 30 minutes. Remove steak and grill to your taste. Remove from grill and cut into serving portions.


Recipe from Florida Federation
of Garden Clubs,

Paths of Sunshine Cookbook

1 clove garlic

5 to 7 pounds sirloin steak, 4 inches thick, boned and tied

1 cup beef stock

1 cup catsup

1/2 cup steak sauce

1/2 cup Worcestershire sauce

Sliver garlic clove and insert in roast in several places. Sear meat on both sides in roasting pan. Combine remaining ingredients. Pour over roast. Baste the roast several times during cooking in a 375-degree oven for 1 to 1-1/2 hours.


Recipe from Cooking with

Foliage La Sertoma of Apopka

1 8-ounce package macaroni noodles

11 ounce can condensed cream of mushroom or celery soup

1/2 cup milk

13-ounce can flaked tuna

1/3 cup buttered crumbs

1/2 cup cheese, grated

Cook noodles, drain. Place layers of noodles and tuna in 1-1/2 quart casserole dish. Pour mixed soup and milk over and top with buttered crumbs and cheese. Bake at 350 degrees for 20 minutes. Serves 6.


Recipe from Savannah Style,

a Cookbook by The Junior League

of Savannah, Inc.

2 pounds carrots, cut into julienne slices

1/4 teaspoon salt


2/3 cup butter

1/2 cup water

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon white pepper

Cover the carrots with salted water and let boil for 3 minutes. Drain immediately and rinse with cold water. Return to pan and toss carrots in butter until they are well-coated. Add water, sugar, salt and pepper, and cook, uncovered, until the liquid evaporates.



Northside Baptist Church

1 tablespoon brown sugar

1 cup all-purpose flour

4 to 6 medium green tomatoes, sliced 1/2-inch thick

1 egg, beaten

1/4 cup milk

1 cup seasoned dry bread crumbs

3 tablespoons butter or margarine

1 tablespoon cooking oil

In a skillet, heat butter and oil over high heat. Combine sugar and flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk; dip each tomato slice. Then dip into bread crumbs. Fry tomatoes until brown on both sides but firm enough to hold their shape. Makes 6 servings.

NOTE: Put a little bit of salt into this recipe somewhere along the way, either in the flour mixture or the egg-milk mixture. (Not much salt, just a little.)



Recipe from New Vision Community Church’s Feeding the Flock

2 3-ounce packages blackberry gelatin

2 cups boiling water

1 15-ounce can blueberries, drained

1 8-1/4 ounce can crushed pineapple, drained

1 8-ounce package cream cheese

1/2 cup sugar

1/2 pint sour cream

1/2 teaspoon vanilla

1/2 cup chopped pecans

Dissolve gelatin in boiling water. Drain blueberries and pineapple into measuring cup. Add enough water to make one cup of liquid. Add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into two-quart flat pan. Cover and refrigerate until firm. Combine cream cheese, sugar, sour cream, and vanilla. Spread over congealed salad. Sprinkle with chopped pecans. Refrigerate until ready to serve.


Recipe from Northside Baptist Church’s cookbook

3 eggs

1/2 cup milk

1/4 cup cold water

1/4 teaspoon salt

1/2 cup sifted flour

1/4 cup oil

1/2 cup butter

1/2 cup jelly, any flavor

1/2 cup powdered sugar, enough to dust

Preheat griddle, or iron skillet. Mix all ingredients; batter will be thin. Pour 1/4-cup onto hot griddle; spread thinly into a 4-inch circle. Cook and flip as with pancakes.

Immediately top with butter and keep warm. Spread 1 teaspoon jelly and gently roll, place 3 or 4 on warmed serving plate. Dust with powdered sugar. Serve immediately.