1 lb. beef steak
1/4 cup soy sauce
1 clove garlic
1/2 tsp grated fresh ginger
3 Tblsp olive oil
1 onion, chopped
1 green pepper, cut in chunks
2 stalks celery, thinly sliced
1 Tblsp cornstarch
2 tomatoes, cut in wedges
Cut beef into thin strips. Marinate in soy sauce with garlic and ginger while preparing vegetables. Heat oil in wok or frying pan; and add beef. Stir over high heat until brown; cook until tender. Add celery and green pepper; cook until tender-crisp. Dissolve cornstarch in a little bit of cold water, add to pan; stir and cook until thickened. Add tomatoes and heat through.
1 lb green split peas
1 ham bone
1 large onion
1 1/2 cups diced carrots
1 cup diced celery
1 clove garlic, minced
couple dashes of pepper
7 cups cold water
Put all ingredients together in large soup pot and simmer 3-4 hours. Stir often. If soup gets too thick, add a little more cold water – being careful not to overdo it. Remove ham bone when peas are cooked – they will be very soft and falling apart. When ham is cool enough to handle, remove meat from bone and add back to soup. Season to taste – this is where I add a tiny bit of salt if it needs any because ham is salty to begin with.
On Monday, we had an early graduation ceremony for my granddaughter who finishes her university courses in a couple weeks. We served a punch that was surprisingly tasty considering how easy it was to make.
All we did was mix 1 can frozen fruit punch with 2 litres of Sprite. We added some frozen strawberries to keep it cold and to dress it up a little. I wouldn’t hesitate to serve it at any gathering.
We always made homemade cakes for our birthday and other celebrations. Then a couple years ago, I got looking at those fancy store-bought cakes and started thinking that I was missing out on something. So we started purchasing those beauties to serve on special occasions. What a disappointment! They were the poorest tasting cakes I had ever eaten. So we have gone back to the “made from scratch” cakes that, if done correctly, can not be beaten. If you are not good at decorating them, just use your imagination to dress up the cake after you frost it – crushed candy canes, nuts, smarties, artificial flowers, etc.
This easy-to-make cake is always a crowd pleaser:
2 cups sugar
1 3/4 cups flour
3/4 cups Hershey’s cocoa
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into two 9″ round greased and floured pans. Bake at 350 for 30-35 minutes. Cool 10 minutes. Remove from pan to wire rack.
HERSHEY’S PERFECT CHOCOLATE FROSTING
1/2 cup butter or margarine
2/3 cup Hershey’s cocoa
3 cups icing sugar
1/3 cup milk
1 tsp vanilla
Melt margarine. Stir in cocoa. Alternately add icing sugar and milk, beating on medium speed to spreading consistency. Add vanilla. Add more milk if needed.
I don’t know who to credit with these tasty rolls; but they certainly have a good imagination. On Easter Sunday, our church has them available for everyone to enjoy. The marshmallow melts leaving the “tomb” empty with everyone in the congregation trying to figure out how it was accomplished. Sound familiar?
1 1/4 cup milk
1/2 cup sugar
1/2 cup vegetable oil
Mix in saucepan and heat until boiling stage. Set aside to cool.
2 Tblsp sugar
1 1/2 Tblsp yeast
1/4 cup tepid water
Let sit for 10 minutes.
Beat 2 eggs with a fork and add to cooled milk mixture. Beat in yeast mixture and then add 4 cups flour. Mix well. Cover and let rise for 2 hours. Punch down. Wrap a piece of dough around a large marshmallow – dunk it in melted margarine – then roll in cinnamon sugar. Put on greased cookie sheet. Repeat until the dough is all used up. Cover and let rise until double in size. Bake at 350 for 10-12 minutes.
Note: If you don’t have any cinnamon sugar on hand, it’s easy enough to make your own. Try 1 tblsp cinnamon to 1/2 cup sugar – this can be adjusted to suit individual tastes for more or less cinnamon.
Children are always fascinated with this cake when I make it for St. Patrick’s Day. I enjoy the look of surprise on their faces as I cut and serve the first piece – when they catch sight of the green jello inside the cake.
Bake your favorite white cake in a 9″ spring form pan. Let cool about 15 minutes. Dissolve 1 package of lime jello in 1 cup boiling water. Leaving cake in pan, poke at 1/2″ intervals with fork and pour jello over the cake. Chill 4 hours. Unmold and frost top and sides with Cool Whip.
I found this quick and easy Broccoli Soup which features 1/2 cup Minute Rice as the thickener rather than cream. The family nominated it as a keeper.
2 medium carrots, peeled and chopped
1 medium onion, chopped
1 clove garlic
2 celery stalks, chopped
3 tblsp oil
2 cans (10 fl oz) chicken broth
2 cups water
2 small bunches broccoli, trimmed, cut into 3 inch lengths
(about 4 1/2 cups)
1/2 cups Minute Rice, uncooked
2 cups milk
1/4 cup Kraft Grated Parmesan
Cook and stir carrots, celery, onion, and garlic in hot oil in large pot on medium high heat for 3 minutes. Add chicken broth and water; stir. Bring to boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegerables are tender, stirring frequently.
Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return to pot. Add milk and cheese; cook until heated through, stirring occasionally.
Makes 8 servings, 1 cup each.
Gold for the little leprechaun’s table all year round:
1 1/2 cup yellow cornmeal
2 cups flour
1/2 cup sugar
2 Tblsp baking powder
1/2 tsp salt
2 eggs
2 cups milk
1/2 cup melted butter
In large bowl, mix dry ingredients together with a wire whisk.
Melt margarine in microwave; add to milk in small bowl. Add eggs and beat well with wire whisk. Combine with first mixture. Stir just enough to moisten.
Put in greased 8″ x 12″ pan and bake at 425F for 20-25 minutes.
Saute 1 onion in 1/4 cup margarine until translucent. Add 4-6 cups leftover potatoes and 1/2-3/4 can corn beef. Season to taste with salt and pepper. Cook until heated through.
Note: This would be super with corn beef that does not come from a can, as well. In fact, my husband used to make it any time we had a little roast beef left over.
I thought I would start March off by posting a recipe that is good all year round – but is especially nice to serve your guests on or around St. Patrick’s Day.
8 oz cream cheese, softened
1 Tbsp horseradish
1Tbsp mayonnaise
1/4 cup canned corn beef
2 green onions, finely chopped
1 clove garlic, finely chopped
2 Tbsp sour cream
1/2 cup chopped parsley
Mix cream cheese, sour cream and mayonnaise. Mash corn beef with a fork and add to cream cheese. Stir in onions, garlic and horseradish. Wrap in plastic wrap and roll into a ball. Chill. Roll in parsley before serving.
My family enjoys this on mini Breton crackers; but it would be enjoyable on whatever crackers you prefer.
Tomorrow, I will post a recipe for Corn Beef Hash to use up the rest of that open can of meat.
