What a Crock: Cube steak

Advocate staff photo by RICHARD ALAN HANNON -- Add a little zest to the meal with slow-cooked Mexican Chile Cube Steaks.
Advocate staff photo by RICHARD ALAN HANNON -- Add a little zest to the meal with slow-cooked Mexican Chile Cube Steaks.

By julie kay

Special to The Advocate

Anyone get nostalgic about earlier cooking experiences? Many of mine were centered around the slow cooker, which was the “it” appliance in the early ’70s when they first appeared.

It helped a poor struggling cook who, newly married, had no idea what to do in the kitchen. The all-in-one-pot ease was less intimidating and could be left cooking while the “semicook” worked.

Most of us have favorite older recipes that can easily be revised and made new again. In fact, it’s good to do that since many of the older recipes involved a lot of gravies and cream sauces.

We’ve all learned a lot from those earlier cooking experiences. A favorite cube steak recipe, for example, is now without its signature gravy, but has a new Mexican flavor. Try it and take a new look at some of your old favorites.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay1@cox.net.