Thursday, June 3, 2010

Strawberry Delight

  • 1½ cups all-purpose flour
  • ¾ cup butter, melted
  • ¾ cup chopped pecans
  • 2 cups sifted powered sugar
  • 1 8-oz pkg cream cheese, softened
  • 1 8-oz carton frozen whipped dessert topping, thawed
  • 3 cups sliced strawberries
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 3 Tbsp strawberry-flavored gelatin
  • 1 cup water
  1. For crust, combine the 1½ cups flour and the melted butter; stir in pecans. Pat evenly in the bottom of a 3-quart rectangular baking dish. Bake in a 350° oven about 20 minutes or until golden brown around edges. Cool in pan on a wire rack.
  2. In a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top. Cover and chill while preparing top layer.
  3. For top layer, in a medium saucepan combine granulated sugar, the ¼ cup flour, and the strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and set aside to cool (about 30 minutes).
  4. Spoon cooled gelatin mixture over strawberries. Cover and chill for 4 to 24 hours. Cut into squares.

Wednesday, June 2, 2010

Green Pepper Steak

A good family dish, you cut econony beef, either chuck or round into thin strips and cook it until tender; then add vegetables.

For four servings you will need:
  • 1 lb. beef chuck or round, fat trimmed
  • ¼ cup soy sauce
  • 1 clove garlic
  • 1½ tsp grated fresh ginger or
  • ½ tsp ground
  • ¼ cup salad oil
  • 1 cup green onion, thinly sliced
  • 1 cup red or green peppers cut into 1-inch squares
  • 2 stalks celery, thinly sliced
  • 2 Tbsp cornstarch
  • 1 cup water
  • 2 tomatoes, cut into wedges
For two servings, half the ingredients. You might need to add some water.

For eight servings, double the ingredients but reduce the water to 1¾ cups. Add another ½ Tbsp cornstarch.

  1. With a very sharp knife, cut beef across grain into thin strips, ?-inch thick.
  2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
  3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
  4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about ten minutes.
  5. Mix cornstarch with water. Add to pan; stir and cook until thickened.
  6. Add tomatoes and heat through.