I can’t believe, well I guess I can, that two weeks from tomorrow will be the first day of Autumn, astronomically speaking. It seems that everyone I talk to says, “Where has the summer gone?” Let’s hope that September brings us sunny days and warmer weather and not an early frost.
In last week’s column I did a lot of talking before sharing recipes. Well, today it’s just recipes, recipes and more recipes! “A little of this and a little of that”.
HONEY LIME BERRY SALAD 2 c. fresh strawberries, halved 1-1/2 c. fresh blueberries 2 small or 1 large Granny Smith apples, cubes 5 T. plus 1 t. lime juice 3 T. honey 1 T. minced fresh mint
In a large bowl, combine berries and apples. In a small bowl whisk together lime juice, honey and mint. Pour over fruit and combine gently. Serve in sauce dishes. Makes 5 servings. Note: If you don’t have mint leaves but have mint flavoring, whisk 3 drops into lime juice and honey mixture.
PARMESAN CRUSTED CHICKEN 1/2 c. each, mayonnaise and grated Parmesan cheese 4 boneless, skinless chicken breasts 1/2 c. Italian-seasoned dry bread crumbs
In a small bowl, combine mayo and cheese. Spread mixture on chicken; then pat breasts with bread crumbs. Place in a greased or spayed 9 x 9-inch baking dish. Bake at 425 degrees for 20 minutes. Makes 4 servings. Note: This is where non-stick foil works really well as the chicken won’t stick to the dish.
HEARTY SALISBURY STEAKS 1 medium onion, finely diced 1/2 c. crushed saltine crackers (about 15 crackers) 1 egg, slightly beaten , or 1/4 c.egg substitute 1/2 t. pepper 1 lb. 85% or 90% ground beef 1 T. olive or canola oil 2 c. water 1 envelope onion soup mix or reduced-sodium mix 2 T. flour
In a large bowl, combine first 4 ingredients. Add beef; mix lightly but thoroughly. Shape into 5 oval-shaped patties. In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side until lightly browned. Remove patties and keep warm; discard drippings. Combine remaining ingredients, stirring constantly. Bring to a boil; return patties to skillet. Reduce heat; simmer, covered, 5 minutes. Makes 5 servings. Note: Add veggies, and a scoop of mashed potatoes along side patties, along with a lettuce salad for a down-home dinner.
BEEF AND PEPPERS 2 T. olive or canola oil 3/4 lb. top round or inexpensive steak, uncooked and thinly sliced 2 cloves garlic, minced 1/4 c. coarsely diced onion 1/2 each, medium green and sweet red pepper, cut in 1-inch pieces 1 – 14-1/2 oz. can beef broth 1/4 c. soy sauce or low-sodium soy sauce 2 T cornstarch 3/4 c. cold water Hot cooked rice
Heat oil in wok or large skillet over medium-high heat. Stir-fry steak until no longer pink. Remove with a slotted spoon; set aside. Stir-fry garlic, onions and peppers for 2 minutes. Return steak to wok. Add broth and soy sauce. Bring to a simmer. Combine cornstarch and water, stirring until smooth. Add slowly to wok to thicken sauce, stirring constantly. Cook 2-3 minutes, stirring often. Serve over rice. Makes 4 servings. Variation: One and one-half leftover beef roast works great in this recipe. When slicing raw steak, first freeze about 20 minutes to make meat easier to cut into thin strips.
BROWN SUGAR COOKIES 2-1/2 c. flour 1 t. baking soda 1/2 t. cream of tartar 1-1/2 c. shortening 1-1/2 c. packed brown sugar 2 eggs 2 t. vanilla 1/2 c. chopped walnuts 1 c. chocolate chips
In a medium bowl, combine first 3 ingredients; set aside. In a medium mixing bowl, cream together shortening and brown sugar until light and fluffy using electric mixer on medium speed. Add eggs, one at a time, beating after each addition. Blend in vanilla. Gradually stir dry ingredients into creamed mixture, mixing well. Stir in nuts and chocolate chips. Drop by teaspoonfuls, about 2-inches apart, on greased baking sheets. Bake at 350 degrees for 8-10 minutes or until golden brown. Don’t over-bake. Cool on wire racks. Makes about 5 dozen.
Thought for the Day: Attitude is a little thing that makes a big difference.