In article >, "Richard
Green" > wrote:

> Umm, ...how thick was the "swiss"steak? Maybe one hour would have done it?
> (PS.... Butter Buds??!?)

Butter Buds Sprinkle are a butter-flavor product made from, let' see,
maltodextrin, salt, natural butter flavor, rice starch, butter, soybean
lecithin, annato and turmeric. I like it on vegetables.

As far as one hour of cooking -- all the great r.f.c. consultants were
recommending a couple hours -- low and slow. Ppffftt!
> Richard.
>
>
> "Melba's Jammin'" > wrote in message
> ...
> >I sliced the meat in two, horizontally, although I did it vertically.
> > :-)
> > I pounded the hell, snot, and sh** out of it with a knife (poor woman's
> > cube steak?), working seasoned flour into it. Browned it in oil and
> > butter, covered it with onions, mushrooms, some green & red peppers
> > (dehydrated), and a can of Red Gold Petite diced tomatoes and baked it
> > at 300 for about 2 hours. It was tender enough and the meat was
> > disgustingly dry. Bleah. The mushrooms were great. Served with some
> > disgusting scalloped corn and canned green beans that had no flavor
> > whatsoever, even though they'd been doused liberally with Butter Buds
> > before nuking. The baked potato would have been fine with some sour
> > cream and butter, but I didn't have any sour cream.
> >
> > Gee, I can't WAIT to do this again. Not!
> > --
> > -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton