Pineapple Upside-Down Cake

6 tablespoons (3/4 stick) butter or margarine
2/3 cup packed brown sugar
8 canned pineapple slices
8 maraschino cherries
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup packed brown sugar
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter or margarine, melted

Melt 6 tablespoons butter in the skillet over low heat. Sprinkle 2/3 cup brown sugar in the butter. Arrange the pineapple slices in the prepared skillet and place 1 cherry in the center of each slice. Sift the flour, baking powder and salt into a large mixing bowl. Beat the eggs in a small mixing bowl. Add 1 cup brown sugar and mix well. Beat in the milk, vanilla and 1/4 cup melted butter. Add to the dry ingredients and beat until smooth, scraping down the side of the bowl occasionally. Spoon evenly into the skillet. Cover, leaving the Redi-Temp™ valve closed. Cook over low heat for 25 to 35 minutes or until the top of the cake springs back when lightly touched. Run a knife around the edge of the cake to loosen it from the skillet and invert onto a serving plate or into the cover; leave the skillet in place for a minute. Remove the skillet; scrape any remaining syrup from the skillet and spread over the cake. Serve warm or cooled. Garnish the servings with whipped cream if desired.

Yield: 8 servings


Swiss Steak

2 lbs. round steak, cut 1 inch thick
1 medium onion
1 stalk celery, chopped
1 (28 oz) can tomatoes with liquid
Salt and pepper

Trim all visible fat.  Cut meat into serving size pieces.  Preheat skillet over medium heat.  Brown meat well on both sides.  Combine vegetables and spoon over meat.  Cover with Redi-Temp  open and cook over medium heat until whistle is heard.  Reduce heat to low, close Redi-Temp whistle and cook until meat is tender, 1 ½ hours.  Remove meat and thicken remaining sauce, pour over steak. Season to taste. 

Yield: 6 servings


Basic Meatloaf

2 lbs ground beef
2 eggs
2 c. bread crumbs oatmeal
1 c. tomato sauce or catsup
1 medium onion, diced
Salt and pepper
Bell pepper, grated cheese (optional)

Combine all ingredients.  Press into cold skillet.  Top with extra sauce, bell pepper or cheese for eye appeal.  Cover with done cover and cook for 5 minutes.  Turn heat to low and cook for 15-20 minutes. 

Yield:  6-8 serving


Steak Diane

4- ½ inch cut Delmonico steak
3 T. butter
2 T. chopped green onions
1 T. Worcestershire sauce
1 t. dry mustard
Salt and pepper to taste
2 T. cognac
Chopped parsley

Using meat mallet, pound steaks to 1/3 inch thickness.  Melt butter in skillet over medium heat.  Add steaks, two at a time, and brown quickly on both sides.  Remove steaks; set aside.  To butter in skillet, add onions, Worcestershire sauce, dry mustard, salt and pepper.  Simmer slowly over low heat until brown.  Return steaks to skillet and cook in sauce for 2 minutes on each side to desired doneness.  Pour on preheated cognac and ignite with a match.  Transfer to a swerving platter, garnish with chopped parsley and serve at once. 

Yields: 4 servings