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1 cup pitted ripe olives
3 strips bacon
1/4 cup chopped celery
1/3 cup chopped onion
2 cups cooked Riceland Extra Long Grain Rice
1/2 cup grated Cheddar cheese
1/8 tsp. powdered ginger
4 large cube steaks (6.5x5 inches, 6 oz. each)
1/3 cup liquid from olives
1/3 cup water
2 tsp. cornstarch
Chop half cup olives, keeping remainder whole. Cut bacon into small pieces and cook until crisp. Remove bacon from skillet; drain well. To fat remaining in skillet, add celery and onion; cook until tender. Remove vegetables with slotted spoon and mix with chopped olives, rice, cheese, ginger and bacon. Brown cube steaks on one side in skillet. Remove from pan and place portion of rice mixture on uncooked side of each steak. Fold over to enclose filling. Fasten with toothpicks. Return steaks to skillet and add remaining whole olives, olive liquid, water and any remaining filling. Cover tightly and simmer 1 - 1 1/4 hours, until meat is tender. Place steaks on serving platter, removing toothpicks. Blend cornstarch with 2 tsp. water. Add to 1 cup liquid remaining in pan. Bring to a boil and cook, stirring, until thickened. Pour over steaks. (From our "Make it Right with Riceland Rice" cookbook)
Serves 4
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