At this time of year, when there can be a threat of snow or icy conditions, we often long for something barbecued but weather conditions won’t permit us that luxury. That’s when this recipe for Oven-Barbecued Round Steak is a good substitute.
You’ll probably want a dessert to follow up your dinner, and this recipe for Cherry Cheese Bars is a great choice. It also is great to serve when entertaining friends or family, along with a hot cup of coffee.
OVEN-BARBECUED ROUND STEAK
3 pound beef round steak (top round, bottom round or sirloin tip), 3/4-inch thick
2 tablespoons salad oil
1/2 cup chopped onion
3/4 cup catsup
1/2 cup vinegar
3/4 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
Cut the meat into 6 to 8 serving pieces. Heat oil in a large skillet and brown meat over medium heat, 15 to 20 minutes. Transfer the meat to an ungreased casserole dish. (You don’t have to do this if your skillet is ovenproof.)
Mix the remaining ingredients and pour over the meat. Cover and cook in 325-degree oven until tender, 1 1/2 to 2 hours. Makes 6 to 8 servings.
CHERRY CHEESE BARS
Base:
1 cup walnut pieces, divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 stick Butter Flavor Crisco or 1/2 cup Crisco all-vegetable shortening, plus additional for greasing
1/2 cup flake coconut
Filling:
2 (8-ounce packages) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 (21-ounce) can cherry pie filling
Heat oven to 350 degrees. Grease a 13-by-9-2-inch pan with shortening. Place cooling rack on countertop.
Chop 1/2 cup nuts coarsely. Reserve for topping. Chop remaining 1/2 cup nuts finely.
For base, combine flour and brown sugar in medium bowl. Cut in 1/2 cup shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Reserve 1/2 cup crumbs for topping.
Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12 to 15 minutes or until edges are lightly browned. Do not overbake.
For filling, combine cream cheese, granulated sugar, eggs and vanilla in a small bowl. Beat at medium speed of electric mixer until well blended. Spread over hot baked base.
Return to oven. Bake for 15 minutes. Do not overbake.
Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle over pie filling. Return to oven. Bake for 15 minutes. Do not overbake.
Cool in pan on cooling rack. Refrigerate several hours. Cut into 2-by-1 1/2-inch bars. Makes 3 dozen bars.
Note: You may substitute any other fruit pie filling instead of cherry, if you wish.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
