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Ingredient: milk

Hidden Minute Steaks and Stuffing


Print Recipe
 Hidden Minute Steaks and Stuffing
minute steaks and stuffing
Course Beef, Main Dish
Cuisine American
Prep Time 30-45 minutes
Cook Time 30 minutes
Passive Time 4-5
Servings
1 pan
Ingredients
Course Beef, Main Dish
Cuisine American
Prep Time 30-45 minutes
Cook Time 30 minutes
Passive Time 4-5
Servings
1 pan
Ingredients
Instructions
  1. Mix egg and milk in shallow bowl or pie pan for breading steaks. Mix flour, salt, pepper in another bowl or pie pan for breading steaks. There isn't exact measurements because it depends on the number and size of steaks. with one hand add steaks to egg wash a few at a time. After dipping in egg wash, dip in flour, salt, pepper mixture to bread each piece. Add to large frying pan with oil and brown each side.
  2. Flip steaks once to get both sides browned. When browned, add to 9 x 9 or 7 x 11 (like picture). Sprinkle dry stuffing mix evenly over steaks, In a small bowl (I used a larger measuring cup.), mix soup and can of water. Por the mixture over the stuffing. Cover with foil. Put in preheated 350 degree oven and cook for 30 minutes. Take the foil of the last couple minutes of cooking to brown. Store any leftovers in the fridge.
Recipe Notes

I got this recipe off a box of stuffing mix with browned pork chops. I had 3 minute steaks in the fridge to use so I cut and breaded them like chicken fried steak I also used pork flavored stuffing mix. I forgot to take a picture, again, when I put it on the table. I remembered when I had it on the table cooling to put in the fridge. I made it at noon for 2 of us. As you can see I have leftovers for a couple days. To reheat  check the moisture and, if needed, add a little water. with foil on put in 300 degree oven for 30 -45 minutes.

If you like stuffing, this just puts your meat with it. Add more spices to your liking. Enjoy!!

Sausage & Noodle Casserole

Print Recipe
 Sausage & Noodle Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Preheat oven to 350 degrees. Cook and drain noodles in a 3 quart saucepan and return to pan. Brown sausage and onion in skillet. Season with pepper, onion powder, garlic powder, while browning. Salt (opt) depending on sausage. Drain.
  2. Add to noodles in saucepan. Add soup and milk and mix. It should look creamy, if not add more milk.
  3. When mixed put in a greased 11" x 7" or 9" x 9" pan.
  4. Now you make the topping. Tear the bread and put in small bowl. (we use the bread loaf heels too). In microwave safe bowl (glass measuring cup works well), melt butter or margarine. Pour over bread & mix so liquid covers most of bread cubes. Put on top of sausage/noodle mixture. We like it packed with bread on top. You adjust the butter amount and bread slices to your liking. Cover with foil. (I spray the foil with cooking spray so it won't stick on the top. Bake for 20 minutes removing the foil the last 5 minutes, so the bread will brown and get crunchy.
  5. .This will serve my family twice. Before I reheat it the next time, I sprinkle more milk on it so, it's not so dry. Leave the foil on the whole time you reheat & maybe turn oven temperature down to 300 or 325 depending on how long you have to wait.
  6. This isn't a super spicy dish depending on your sausage. I've even added cut up pieces of bacon. You can add drained veggies to, or parsley to the bread. Whatever goes with your liking. If serving a bigger crowd, double the recipe and use a 9 x 13 pan.

Windmill Inn Breaded Pork Cutlets

Print Recipe
 Windmill Inn Breaded Pork Cutlets
Main Dish-Pork
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings
Ingredients
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings
Ingredients
Instructions
  1. In 1 shallow dish crack egg and add about 1/4 cup milk or water, whisk with fork to make an egg wash. In another shallow container mix about 1/4 cup flour, 1/4 cup breader mix (or more), and enough pepper to see it when it's mixed. Disposable pie pans are good if nothing else
  2. Get a large skillet and add 1-2 tablespoons cooking oil (even if you're using a non-stick skillet. Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. I try to have more breader mix than flour for the flavor.
  3. .Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. Then continue coating each cutlet and adding to skillet until it is full. If all cutlets won't fit in skillet can put on plate or leave in breader mix.
  4. Can turn the skillet on low when beginning to put in skillet if not too quick at breading and filling the skillet. Otherwise turn on medium and brown about 2-3 minutes. Turn over when 1st side is a golden brown and cook the other side 2-3 minutes to a golden brown.
  5. Remove from skillet. The pork cutlets should be cooked well and ready to eat.
Recipe Notes

We like to use Heinz 57 sauce,or something similar, when we eat them. Another tip for breading, use 1 hand for egg wash and 1 hand for breader mix. Then your fingers won't get breaded nearly as bad either.

This is a local mix. I put a link to their website (Windmill Inn Products). They mail order, but usually not small qty. Get together with friends or drop them an email with questions.