Chinese Broccoli Beef

Misha

1 bunch fresh broccoli, sliced lengthwise
1 lb. lean steak
1/4 cup oil
1 bunch green onions, sliced
3 Tbs. soy sauce
1/2 cup water
1/4 cup beef broth or bouillon
1 Tbs. sugar
1/4 tsp. powdered ginger
2 tsp. cornstarch

Heat 2 Tbs. of the oil in skillet. Add beef and saute; remove beef and set aside. Add remaining 2 Tbs. of oil to the skillet. Saute the onions for 5 minutes. In a small bowl add the 1/4 cup water, soy sauce, cornstarch and ginger. Pour mixture over vegetables; add meat and cook. Reduce heat to a simmer; cook until broccoli is tender, 10 minutes. Serve over cooked rice. Serves 4.

Creamy Chicken Tacos

Misha

3-4 chicken breasts
16 oz jar salsa
1 pkg cream cheese
tortillas and taco fixings

Put chicken and salsa in crock pot. Cover and cook on low for 6-8 hours (or high for 4 hours). Remove chicken and shred. Return to crock pot and stir in cream cheese. Cook until cream cheese has melted.
Use as filling for tacos.

Chicken Pot Pie

Misha

2 cans cream of chicken soup
2 pkgs frozen mixed veggies, thawed (or boil some carrots, celery, onion, peas, whatever you want)
2 cups chicken, cooked and cubed

Mix together and pour in 9x13 pan. Top with biscuit recipe and bake 450 for 10-15 min or golden brown.

Biscuits
2 cups flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup oil
3/4 cup buttermilk

Combine flour, baking powder, salt, and soda. Mix. Stir in oil. Add buttermilk and stir until blended. Drop by spoonfuls on top of soup/chicken mixture.

Soft Pretzels

Selma

1 cup + 2 Tbs. water
3 cups flour
3 Tbs. brown sugar
1 1/2 tsp. yeast
2 quarts water
1/2 cup soda
coarse salt

Mix first 4 ingredients. Dough is not sticky to touch. Divide into 8 balls. Roll into 20 inch rope and form pretzel. In saucepan bring 2 quarts water and soda to a boil. Drop pretzel into boiling water for 10-15 seconds. Remove and drain on paper towel (or dish towel so it doesn't stick). Place pretzel on well greased baking sheet. Bake at 425 for 8-10 minutes. Spritz with water and sprinkle with salt.
*Yummy dipped in Tostito's Salsa con Queso (found on the chip isle by the salsas)

Susanne's Spinach Salad

Misha

1 package baby spinach leaves
1 cup parmesan or swiss cheese (or both)
1 cup crumbled bacon
1 small conatiner large curd cottage cheese
1 small red onion (chopped)
1 cup sliced mushrooms

In strainer, wash and dry cottage cheese.
Layer ingredients in salad bowl, pouring small amounts of dressing in between each layer.

Dressing:
2/3 cup oil
1/3 + cup red wine vinegar
1/2 + cup sugar
2 tsp. dry mustard
1 Tbs. poppy seeds
1 tsp. salt

Excellent--but does not keep well, make right before serving.

Fiery Island Pineapple Pork Chops

Misha

4 boneless pork chops 1/2 inch thick
4 tsp. Jamaican Jerk seasoning (or Caribbean)
1/2 cup hot pepper jelly
2 Tbs. pineapple juice
1 tsp. minced fresh ginger
fresh pineapple or canned pineapple rings

Coat chops with jerk seasoning; set aside for 5 minutes.  Meanwhile, microwave jelly, pineapple juice and ginger on high for 30-60 seconds or until melted.  Grill pork over medium-high heat for 5-6 minutes per side, turning once.  Baste frequently with glaze.  During last 3 minutes of grilling time, place pineapple rings on the grill.  Baste with jelly mixture.  Grill pineapple until heated through.  Serve pork chops with pineapple.

Poppy Seed Muffins

Misha

2 cup flour
1/2 tsp. salt
1/4 cup poppy seeds
1/4 tsp. baking soda
1 cup sugar
1/2 cup butter, melted
2 eggs
3/4 cup sour cream
1 tsp. vanilla

Combine flour, salt, poppy seeds, and baking soda.  In a separate, larger bowl, cream together sugar and butter and beat for two minutes.  Add eggs one at a time, blending well after each.  Then add sour cream and vanilla and beat well.  Gradually blend in the flour mixture until well combined.  Bake 375 for 15-20 minutes.  Makes 12-18 muffins.

Orange Pound Cake

Misha

3 cups flour
1/2 tsp. baking soda
1 cup butter, softened
2 cups granulated sugar
6 eggs
2 Tbs. orange juice
2 tsp. grated orange zest
1 cup sour cream

Glaze:
2 cups powdered sugar
2 Tbs. + 1 tsp. orange juice (I had to use a bunch more)
1/2 tsp. vanilla

Preheat oven to 325. Spray bundt or angel food cake pan.
In medium bowl, combine flour and baking soda; set aside. In large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each one. Stir in orange juice and zest. Add flour mixture to butter mixture alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake 50-55 min or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes on cooling rack. Remove from pan and cool completely. (I didn't so the frosting would somewhat drizzle down cake).

In small bowl combine glaze ingredients and drizzle over cooled cake.  (I added some more orange zest to the top for looks:)

Best Grape Salad

Ida

2 lb green grapes

2 lb red grapes

8 oz sour cream

8 oz cream cheese, softened

½ c sugar

1 tsp. vanilla

Topping:

1 c. brown sugar, packed

1 c crushed pecans

Wash grapes, set aside.  Mix sour cream, cream cheese, sugar and vanilla together.  Stir in grapes, pour into large bowl.  Combine topping and sprinkle over the top.

Oven Crisp Potato Wedges

Ida

1 ½ lb. small red potatoes (or russet potatoes)

1 T. olive oil

4 t. finely minced garlic (optional)

¾ t. coarse salt

½ t. paprika

¼ t. pepper

Preheat oven to 525 degrees. Cut potatoes into wedges and place in large bowl. Drizzle olive oil over potatoes and toss. Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well. Line a baking sheet with foil and lightly spray with cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking.