Dusty's Diner Favorite Steak & Potato Recipes

Great-Aunt Carrie's Steak Smothered with Onions


1 large t-bone or porterhouse steak

1 large Bermuda or Spanish onion, sliced

3 TBLS butter or margarine

1/2 tsp salt

3/4 tsp black pepper


In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.


Nancy’s Steak Saratoga


2 boneless, very thin, petite sirloin or round steaks

2 TBLS butter or margarine

1 TBLS chives, chopped

3 TBLS Worcestershire sauce

1 tsp dry mustard

2 TBLS butter or margarine, melted

1/2 cup plain dry bread crumbs

1/2 small ripe tomato, diced

1 TBLS parsley, chopped

Salt and pepper, to taste


In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.


Nancy's Grilled New Yorker Steaks

6 Well marbled New York strip steaks
1/2 cup vegetable or olive oil
1 TBLS sea salt or sea salt-garlic blend
1 TBLS black pepper


Never place cold steaks on the grill. Steaks cook best when they are at room temperature. When charcoal has been heating for at least 30 minutes--gas grill on high for 20 min. w/lid down, lightly brush both sides of steak with oil. Sprinkle salt and pepper on both sides of steak, to your own taste. Use a clean, lightly oiled cooking grate.

Place meat on the grill. About a quarter of the way through, turn the meat at a slant...about a 45 degree angle. This will give it its distictive cross hatch grill marks. Continue grilling another quarter of the way though, before turning the meat over, and repeating this process. Remove to warm platter and rest for 5 minutes before serving. Serve plain, or with your favorite steak sauce, or some herbed matre'd hotel butter. Serves 6.

GRILLING TIMES FOR STRIP STEAK:

3 min. per side for rare
4 to 5 min. per side for med-rare
6 to 7 min. per side for well done.


Nancy's Favorite BBQ Steak w/ Cowboy Sauce

one 2 pound boneless sirloin steak
Cowboy sauce

Place steaks in a resealable bag or container. Pour 1/2 cup of the sauce in the bag. Retain remainging sauce for later. Marinate steaks in refrigerator for 30 to 60 minutes. Remove and allow to come to room temperature. Grill steaks approx. 6 to 7 minutes per side for medium-rare, or until desired doneness. Allow remaining sauce to come to room temperature, and serve "on the side" with steak.


NANCY'S ORIGINAL COWBOY SAUCE

2 1/2 cups original ("classic" or "fat") Coca-Cola
1/2 cup vegetable oil
1/2 cup apple juice
1 cup tomato ketchup
1 teaspoon chili powder
1/4 teaspoon each, salt and pepper
1/2 teaspoon finely minced garlic (or garlic powder)
2 Tablespoons sweet or yellow onion, very finely minced
Few drops bottled Tabasco (hot red pepper) sauce (this is strictly optional!)

Place all ingredients in a blender (or place in a sealed container and throughly shake), until well blended. Refrigerate until ready to use. Will keep for up to 2 weeks in fridge.


Nancy's Cannon City Cube Steaks


4 small cubed steaks

1 cup flour

1/4 tsp each salt and pepper

2 TBLS vegetable oil

2 cups sweet or yellow onion, sliced

2 cups green bell pepper, sliced

1/4 cup butter or margarine

salt and pepper, to taste


Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.




POTATO RECIPES
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Nancy's Texas Totties


4 large baking potatoes, cut into wedges
1/4 cup vegetable or olive oil
1/2 cup dried grated parmesan cheese
1 cup lightly salted potato chips (crisps), very finely crushed (or, substitute dried instant mashed potato flakes)
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teapoon salt
1/2 teaspoon black pepper
Non-stick cooking apray
Blue cheese or ranch salad dressing (optional)

Pre-heat oven to 450 Fahrenheit degrees

In a bowl, mix together crushed potato chips or potato flakes, cheese, chili powder, cayenne, salt and pepper. Heat a pot of boiling, salted water. Blanche potatoes 1 to 2 minutes. Do NOT place in ice water to stop cooking! While potatoes are still hot, toss with the vegetable oil, and immediately coat with bread crumb mixture. Spray a baking pan with cooking spray, and arrange potoatoes on pan in a single, even layer. Bake 18 to 20 minutes or until browned. If desired, serve with bleu cheese or ranch dressing as a dipping sauce.


Nancy's Grilled Italian Style Baked Potatoes

4 Large baking potatoes, cut in half
4 Cloves of garlic, finely chopped
1/4 tsp each, salt and pepper
2 Tbls vegetable or olive oil
2/3 tsp oregano
3 tsp dried basil

Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals. Serves 4 to 8.

A Plethora of Potato Salads

June’s Basic Egg and Potato Salad


3 to 4 large russet potatoes, boiled

2 hard boiled eggs, shelled and chopped

1 to 2 cups Helman’s real mayonnaise (adjust to your own tastes)

2 TBLS onion powder


Cool boiled potatoes slightly before peeling. Slice peeled potatoes into bite-sized cubes, and place in a large bowl. Add egg, mayonnaise and onion powder, and thoroughly blend ingredients together. Chill at least 30 minutes before serving. Serves 3 to 4.


Nancy's Posh Potato Salad

1 pound small yellow or white potatoes, boiled, peeled and cut into small cubes

1/4 cup raddish, very finely chopped

4 to 6 Tablespoons Helman's (or your favorite brand) mayonnaise

2 Tablespoons finely minced onion

2 tablespoons fresh dill, very finely chopped

1 tablespoon prepared honey-mustard (or 1/2 Tbsl honey mixed with 1/2 Tbls prepared yellow mustard)

1 teaspoon prepared horseradish (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Paprika (optional)


Mix potatoes in bowl, with all but last ingredient, until thoroughly blended. Lightly sprinkle a very small amount of paprika on top of the salad as a garnish, if so desired. Chill until ready to serve. Serves 4.

Great Aunt Carrie's German Potato Salad

6 medium white or yellow potatoes, boiled, peeled and cubed

3/4 cup carrots, very finely chopped

1 small yellow onion, finely chopped

4 hard-boiled eggs, peeled and chopped.

4 slices well cooked, crisp bacon, finely crumbled

1 teaspoon celery seed

2 brown eggs, beaten (you can substitue white eggs)

3/4 cup granulated sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar (can substitue champange vinegar if desired)

1/2 cup whole milk (can substitute non-fat milk if necessary)

1 teaspoon prepared yellow mustard (I use French's, but you can use any brand)

3 Tablespoons butter (can substitute margarine, if neccessary)

1 cup Helman's Real Mayonnaise (or your favorite mayonnaise)



In a saucepan, whisk together two eggs, cornstarch and salt. Stir in vinegar, milk and yellow mustard. Cook over medium heat, stirring, until mixture is thickened. Remove from heat, and stir in the butter. Cover and refrigerate for 20 to 30 minutes. Stir in mayonnaise until well blended.

In a mixing bowl, combine dressing with potatoes, hard-boiled eggs, celery seed and bacon. Chill again, covered, for 30 minutes to an hour, or until ready to serve. Serves 4.



Easy Baked German Potato Salad


4 cans Read’s German Potato Salad

8 slices bacon, cooked until crisp and crumbled

1 cup American or cheddar cheese, diced small


Pre-heat over to 300 degrees. Combine all ingredients into a 1 ½ quart casserole., tossing until well blended. Bake for 30 minutes. Serve hot. Serves 4 to 6.



Nancy’s Schoharie Valley Potato Salad


2 lbs fingerling potatoes, or very small red potatoes

3 slices maple or hickory bacon, cooked until crisp

½ cup Maple Grove Farms poppy seed dressing (can sub. Italian dressing)

2 TBLS pure maple syrup (can sub. dark brown sugar)

1 tsp onion powder

¼ tsp dry mustard


Boil potatoes until tender. Drain and allow to cool slightly. Slice potatoes in half. Pour dressing into a small bowl and stir in brown sugar onion powder and dry mustard, until thoroughly blended. Crumble bacon and sprinkle over potatoes. Pour dressing-sugar mixture over potatoes and toss lightly until thoroughly coated. Chill for 1 hour. Serves 4.


Hot Sweet Potato Salad


2 1/2 lbs sweet potatoes

1/2 cup orange juice

1/4 cup sweet or yellow onion

1/4 cup lemon juice

3 thick slices bacon, cut 1/2 inch

2 tsp brown sugar

1 TBLS all-purpose flour

1/4 tsp grated orange peel

1/2 cup water

1 cup diced apples



Scrub potatoes and carefully place in boiling water. Boil 10-15 minutes, until just tender. After cooking, peel and cut crosswise into 1/4 inch pieces. Meanwhile, sauté bacon with onion until bacon is lightly browned. Remove bacon. Blend in flour with fork. Very gradually stir in water and juices. Stir in sugar. Heat to boiling, stirring constantly for 2 minutes, until thick and smooth. Remove from heat. Stir in grated ornange and apples. Gently stir sauce into potatoes. Serve hot. Serves 4-6.


Gran's Hot Mashed Potato Salad


4 slices, (cut in 1” pieces) crisp cooked maple or hickory bacon w/drippings

2 1/2 cups hot mashed potatoes (make fresh or re-heat leftovers)

3 TBLS malt or cider vinegar

2 tsp yellow onion, finely chopped

1 tsp celery seed

1/4 tsp black pepper

1 tsp granulated sugar

1/2 pinch, salt (optional)

1 TBLS fresh parsley, finely chopped


After cooking bacon, retain 1 1/2 TBLS drippings. Dry bacon on paper towels and set aside. Cook potatoes with skins on. Peel and mash. Place potatoes in a large bowl and stir in drippings, vinegar, onion, celery seed, pepper, sugar and salt. Slowly fold in parsley. Crumble bacon on top of potatoes. Serve hot.