GRILLED STEAK AND VEGGIE SALAD

1 (1 1/4 to 1 1/2 lb) beef top sirloin steak

1 tbsp olive oil
3 tsp Creole seasoning
2 large tomatoes, chopped
1 can cannellini beans, rinsed and drained
1 can black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 tsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1 medium-size ripe avocado, peeled and cut into small cubes

Rub both sides of the steak with the oil; sprinkle with the Creole seasoning. Grill, covered, over medium heat or broil 4-inches from the heat for 5 to 8 minutes per side or until meat reaches the level of done that you desire. Remove from heat and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomatoes, beans, onions, cilantro, lemon peel, lemon juice and salt; gently fold in the avocado.

Cut steak into thin slices and serve with the veggie mixture.

Note: File Photo

EASY OLD FASHION HUSH PUPPIES

2 1/4 cups cornmeal

1 tsp salt
2 tsp onion flakes
3/4 tsp baking soda
1 1/2 cups buttermilk
hot fat (in the interest of health, I recommend updating to a healthy oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl.  Add the buttermilk to the cornmeal mixture and mix well.  Heat canola oil (1-inch deep) until hot.  Drop the batter by spoonful into the hot oil an cook until browned.  Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

Excellent served with fish.

FILE PHOTO

PURPLE COW

For a quick and easy treat make yourself a Purple Cow.

Vanilla ice cream
Grape soda or grape juice
whipped cream, optional

Place 2 or 3 scoops of vanilla ice cream in a glass or mug. Pour chilled grape juice or soda over the ice cream. Top off with whipped cream, if desired.

Grab a straw and/or a long-handled spoon and enjoy!

Note: File Photo

BANANA SPLIT CUPCAKES

Here is another old reliable recipe from my Mr. Food files.

1 (14-ounce) package banana bread muffin mix
1 (16-ounce) container vanilla frosting
1/2 cup hot fudge
1/2 cup chopped walnuts
12 maraschino cherries

Banana chips for garnish, optional
Preheat oven according to package directions. 

Line 12 muffin cups with paper baking cups.
 
Make muffin mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full. 
 
According to package directions, bake the cupcakes; let cool completely.
 
Spread vanilla frosting over each cupcake, drizzle with hot fudge, sprinkle with walnuts, and top each with a cherry and banana chips, if using.

HOMEMADE PUMPERNICKEL BREAD

 I apologize upfront that this is not a quick recipe. It doesn't take a lot of your time except for rising and oven time. It is an old recipe that I thought some of you readers might like to have. If you aren't interested just pass on by and I am sorry for wasting your time.

3 pkgs active dry yeast

1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

file photo

QUICK FLUFFY FROSTING

1 1/2 cups cold milk

1 envelope Dream Whip whipped topping mix
1 pkg (4-serving size) instant pudding - flavor of choice

Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat at low speed until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Keep frosted cake stored in the refrigerator.

Yield: Approximately 3 cups of frosting.

Note: File Photo

AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

file photo

STRAWBERRY JAM IN A JIFFY

4 cups fresh strawberries, hulled

4 cups sugar
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin

Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.

Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the sugar; let stand 10 minutes, stirring occasionally.

In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.

Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.

Let jam stand at room temperature for 24 hours.

Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.

Note: Thaw frozen jam in the refrigerator.

Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein

Source: TOH 2014

HEAVENLY ANGEL FOOD CAKE

2 1/2 cups sugar 

1 1/2 cups all-purpose flour 

1/4 teaspoon salt 

2 1/2 cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice 

Lemon-Cream Cheese Frosting, recipe follows

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

LEMON-CREAM CHEESE FROSTING:

1 1/2 (8-oz.) packages cream cheese, softened 

1/4 cup butter, softened 

1/4 cup fresh lemon juice 

1 (16-oz.) package powdered sugar

2 teaspoons lemon zest 

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Frost cake and decorate as desired.

Source: Southern Living Magazine 2008

T0RTELLINI AND ZUCCHINI SOUP

• 2 tablespoon oil, olive, extra-virgin
• 2 large carrot(s), finely chopped
• 1 large onion(s), diced
• 2 tablespoon garlic, minced, minced
• 1 teaspoon rosemary, fresh, chopped
• 2 can(s) broth, vegetable, 14-ounce cans
• 2 medium zucchini, diced
• 9 ounce(s) tortellini, cheese-filled, fresh or frozen preferably spinach and cheese, (about 2 cups)
• 4 medium tomato(es), plum, diced
• 2 tablespoon vinegar, red wine

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. 

 

2. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

 

3. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.

 

4. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Yield: 6 servings

This easy healthy recipe is from Eating Well. The nutritional information follows: Calories: 203, Saturated Fat: 2g, Sodium: 386mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 28g, Cholesterol: 10mg, Protein: 7g

Carb Choices: 2