Recipes for 7-30-2010

FRENCH DIP SANDWICHES by CK

3 tbsp. butter
1/2 tsp. minced garlic
4 sandwich rolls, split horizontally
2 c. beef broth
12 oz. thinly sliced cooked sirloin tip steak

Melt butter in skillet, medium heat. Stir in garlic. Remove from heat, brush on cut side of rolls. Arrange buttered side up on baking sheet. Broil until lightly brown.

In same skillet simmer onions in the broth 10 minutes. Add meat and stir just until broth returns to a simmer. Strain broth into serving bowl. Put meat and onions on roll bottoms. Cover with top. Sprinkle parsley over broth and serve on the side as dipping sauce.

Broccoli Cauliflower Salad by BDM

Chop and mix: 4 – 6 green onions (or ½ c onion

1 bunch broccoli

1 head cauliflower

Add 1 bag frozen peas. Stir well.

Mix and pour over vegetables:

1 c Miracle Whip

¾ c sour cream

1 t salt

½ t garlic powder

2 t sugar

Toss lightly. If desired, top with a sprinkle of sunflower seeds.

Frosted Chocolate Malt Cupcakes by CK

CUPCAKES

1.5 cups Bisquick mix

¾ cup sugar

1/3 cup unsweetened baking cocoa

¼ cup chocolate flavor malted milk powder

2/3 cup milk

¼ cup vegetable oil

1 tsp vanilla

2 eggs

Heat oven to 400 degrees. Line 16 regular size muffing cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups. Bake 15 to 20 minutes, or until toothpick comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.

FROSTING

2 Tbsp chocolate flavor malted milk powder

2 Tbsp milk

2 cups powdered sugar

1 Tbsp unsweetened baking cocoa

¼ cup butter, softened

In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes, or until smooth. Spread frosting over cup cakes. Press coarsely chopped malted milk balls on top of the frosted cupcakes.

Fresh Berry Delight by BDM

Graham cracker pie crust

Cream together: 1 cup powdered sugar

4 oz cream cheese, softened

4 oz frozen whipped topping, thawed

Spread in graham cracker crust. Top with 1½ cup fresh raspberries or strawberries. Refrigerate.

Cook and stir: ½ cup granulated sugar

2 T flour

1 small pkg matching fruit flavor Jello

½ cup water

Cook until thickened and bubbly. Continue cooking and stirring for one minute. Remove from heat. Cover and set aside to cool for ½ hour. Spoon cooked gelatin mixture over berries. Cover and Chill.

7-16-2010

Fresh Fruit Salad by CK

1 cantalope
1 qt. fresh strawberries
3 bananas
1 can pineapple tidbits
1 qt. sliced peaches
1 (6 oz.) can frozen lemonade Prepare fruit into bite size pieces. Pour thawed lemonade concentrate over fruits and mix gently. Chill and serve.

Baked Boneless Pork Chops by CK

1/2 cup all purpose flour

2 tsp paprika

1 1/2 tsp salt

1/4 tsp pepper

2 lbs boneless pork chops

1/2 cup butter

1 minced small onion

1/2 cup minced green pepper

4 oz sliced mushrooms (drained)

2 cups milk

Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter. Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden. Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven - 350F for 1 hour.

Mom's Macaroni Salad by BDM

Boil 1 1/2 cups elbow macaroni until tender. Drain and cool in ice water immediately. Peel and slice 2 medium size cucumbers. Dice 2 good sized tomatoes. Stir vegetables into macaroni. Add: 1/2 tsp basil 1 tsp dried minced onion 1/4 tsp pepper 1/2 tsp salt 1/2 cup mayonnaise, Miracle Whip or salad dressing. Stir well, cover and refrigerate for several hours to allow flavors to blend.

Vinegar Chocolate Cake - bdm

Sift together:

1 ½ c flour

¼ c cocoa

1 t soda

½ t salt

Add 1 c sugar and mix.

Mix: 1 c cold water

1/3 c salad oil

1 T vinegar

1 T vanilla

Add liquid to dry ingredients, beat until smooth.

Pour into a 9” square pan. Bake at 350 degrees

for 30 – 35 minutes. For 9” by 13” size double

all ingredients.

FRUIT & CREAM LAYERED SALAD by CK

TOPPING:

3 oz. pkg. cream cheese, softened
8 oz. carton strawberry yogurt
1 tbsp. sugar
2 tsp. lemon juice
2 c. frozen whipped topping. thawed
1/2 tsp. almond extract

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled & sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
20 oz. can mandarin oranges, drained
2 tbsp. sliced almonds, toasted (opt.)

In small bowl, combine cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract; continue beating until smooth and thick. Refrigerate.

In large glass serving bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin orange segments. Spoon remaining half of topping over top. Sprinkle with almonds.

Makes 24 (1/2 cup) servings. Contains only 80 calories per serving.

Any combination of fresh or canned fruit may be substituted.