The Secret Recipe Blog

Serves: 4
Ready In: Less than 2 hrs

Ingredients:
4 Cubed steaks
Corn oil
Seasoning salt
2-3 tablespoons red wine Or Juice
2 cups Bisquick
1/4 pound Butter — Melted
1/3 cup Cooking oil
Seasoning salt and pepper, to taste

Directions:
The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine or juice.
Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the bisquit mix. Season with salt and pepper, to taste.
Prehead the oven to 375 F
Combine the butter with the oil in a large skillet until melted.
Place the steaks in the skillet. Brown both sides of each steak, until crispy.
Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes.

(2 votes, average: 3.00 out of 5)

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Serves: 8
Ready In: 1-2 hours

Ingredients:
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt

Directions:

Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and saute the onions until the onions turn clear
Add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
Add drained squash and diced cheese, stir.
Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-stick spray.
Cover casserole. Bake for 50 – 60 minutes.
Remove cover the last 20 minutes of baking time.

(19 votes, average: 3.68 out of 5)

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Serves: 6
Ready In: Under 30 minutes

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard
Directions:
Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

(74 votes, average: 3.39 out of 5)

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Serves: 4
Ready In: 1-2 hrs

Ingredients:
3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs, as needed
Oil, for frying

Directions:
Drain thawed broccoli thoroughly.
Beat eggs in a mixing bowl with a whisk.
Place all the ingredients into a plastic container, except for the bread crumbs.
Stir together until thoroughly combined.
Refrigerate mixture for about 1 hour. This will help bind the mix.

Heat about 4 cups oil in a fryer or deep pan for frying at 350F.
Set up a shallow dish with bread crumbs.
Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well with the crumbs.
Place broccoli bites into the oil. Make sure they do not stick together.
Fry for about one minute, then remove and place onto a dish lined with paper towels to absorb the oil.
Serve with Honey Mustard Dressing

Honey Mustard Dressing

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice (I use slightly more)

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

(9 votes, average: 4.11 out of 5)

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