Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.

Quick and Easy Coconut Shrimp

Submitted by Heather Sheehan

2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)


Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!

New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.

Cheese Garlic Biscuits - Red Lobster Style

Submitted by Shannon Parr

1 egg
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/2 tsp garlic powder or garlic salt
1/2 tsp parsley flakes

Mix Bisquick, milk and egg together. Work into a soft dough, adding more baking mix if necessary. Knead in shredded cheese. Drop by spoonfuls on a greased baking sheet. Bake for 8-10 minutes at 450 degrees. Melt butter, garlic and parsley together and brush over warm rolls when they finish baking. Serve right away.

Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

Beef Enchiladas

This is a recipe I've pieced together from several. I love the cottage cheese/meat mix inside the enchiladas. I also like the homemade sauce because it uses ingredients I usually have around the kitchen anyway; whereas, I usually do not have a can of enchilada sauce in the house. I found the recipe makes a LOT of sauce though, and using all of the sauce in the recipe makes it a little acidic. Next time I will probably only make/use around half of the sauce.


1 lbs ground beef
1 cup cottage cheese
1 can (4 1/4 oz) chopped ripe olives, drained
2 Tbsp minced fresh parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
8-10 flour tortillas (7 inches)

Sauce:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 Tbsp cooking oil
2 cans (15 oz) tomato sauce
2 cans (4 oz) chopped green chilies
4 tsp chili powder
2 tsp sugar
1 tsp oregano
1 tsp marjoram
1 tsp garlic powder
2 cups (or more) shredded cheddar cheese

Make the sauce first. Saute the onion and green pepper in oil until tender. Add tomato sauce, green chilies, chili powder, sugar, garlic powder, oregano, and marjoram. Set aside.

In a skillet, brown the ground beef. Drain. Combine with cottage cheese, olives, parsley, garlic powder, salt, and pepper.

In a 9 x 13 baking dish, spoon a couple large spoonfuls of sauce over the bottom to "grease" the pan. Place about 1/3 cup filling, 1 large spoonful of sauce, and some cheese on each tortilla; roll up. Place tortillas seam side down, in the baking dish. Pour (some of) remaining sauce over top of the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes or until cheese melts.

*For softer tortillas, dip in hot oil before filling & rolling.

**Casserole Style: add a can of corn to meat mix. Layer like lasagna rather than rolling up tortillas.

Apple-Glazed Beef Brisket

1 (5-lbs) beef brisket, trimmed
1 medium onion, cut into quarters
2 cloves garlic, cut into halves
10 whole cloves
1 1/4 cups apple jelly
1/3 cup dry white wine or white-wine vinegar
3 Tbsp minces green onions
3 Tbsp brown mustard
3/4 tsp each cracked black pepper and curry powder
1/2 tsp salt

Place beef, onion, garlic, and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 1/2 to 3 hours. Drain, discarding onion, garlic, and cloves. Return beef to Dutch oven.

Preheat the oven to 325 degrees F.

Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder, and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

Bake beef, basting frequently with apply glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.