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State Cookbooks


 
PENNSYLVANIA COOKBOOK

Author:  FISC2

ISBN:  978-1-885590-76-3

Pub Date:  10/15/1903

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Featuring authentic, family favorites as well as modern-day variations. From Shoo-fly Pie, Scrapple, and Bott Boi Stew to Philadelphia Cheese Steak, Italian Wedding Soup and Pretzels. Includes state facts and trivia.
 
SAMPLE RECIPE
Philadelphia Cheese Steak
We've been making steak sandwiches since 1930. This is for all the people who can't get to South Philadelphia for the original.
- Frank Olivieri - Pat's King of Steaks®, Philadelphia

24 oz. thinly sliced RIB-EYE or EYE ROLL STEAK
6 Tbsp. SOYA BEAN OIL
1 lg. ONION, thinly sliced
1 RED BELL PEPPER, thinly sliced
1 GREEN BELL PEPPER, thinly sliced
1 cup sliced fresh MUSHROOMS
1 jar (8 oz.) CHEEZ WHIZ®
4 CRUSTY ITALIAN ROLLS
KETCHUP

In a large skillet, heat 3 tablespoons oil and sauté onions until translucent; remove and set aside. In the same skillet, add bell peppers and mushrooms and sauté for 3-5 minutes; set aside. Add the remaining oil and sauté the meat quickly on both sides; set aside. In a double boiler or a small microwaveable bowl, melt the Cheez Whiz. Layer each roll with 6 ounces of meat, add a layer of onions and cover with Cheez Whiz. Top with bell peppers, mushrooms and ketchup as desired.

Note: May substitute American or provolone cheese for Cheez Whiz.
 

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