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Entree
Steak
with Herbs
2
beef top loin steaks, cut 3/4 inch thick
1 tablespoon butter
3 green onions, sliced (approximately 1/3 cup)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
Trim fat from steaks. In a large skillet, cook steaks in hot
butter over medium heat for about 10 minutes, or until done to your
liking, turning once during cooking.
Remove steaks, reserving drippings in skillet.
Keep steaks warm. Cook green onions, thyme, salt and pepper in
drippings for 1 to 2 minutes or until green onions are tender.
Stir in tomato. Heat through.
Spoon over the steaks.
(Garnish with a fresh thyme sprig, if desired) optional
Side
Dishes
Mushroom and
Barley Pilaf
2
cups sliced fresh mushrooms
4 green onions, sliced
1 medium carrot, shredded
1/8 teaspoon garlic powder
1 tablespoon butter or margarine
14 ozs. chicken broth (or use 14 ozs. boiling water with 4 chicken
bouillon cubes dissolved)
1-1/2 cups quick-cooking barley
1/2 teaspoon dried sage, crushed
1/4 teaspoon black pepper
1 6-oz. package frozen snow pea pods
In
a medium saucepan, melt the butter or margarine over medium heat.
Add mushrooms, green onions, carrot and garlic powder and heat until
mushrooms are tender.
Stir in chicken broth.
Add barley, sage and pepper.
Bring to boiling.
Reduce heat. Cover and simmer for 15-18 minutes or until barley is
tender and liquid is absorbed.
Meanwhile, place frozen pea pods in colander and run cold water over
them for 1 or 2 minutes, until thawed. Drain.
Stir pea pods into the barley mixture. Cover.
Let stand for 2-3 minutes or until heated through. (pea pods will be
nice and crispy)
Transfer to serving bowl.
*Serve large
crusty rolls and a green salad with dinner.
Dessert
Apple
Strudel
(recipe
provides 2 strudels)
1 cup fresh bread
crumbs (2 slices of bread)
1 cup ground walnuts
8 medium-sized McIntosh or Golden Delicious apples, pared, quartered,
cored and thinly sliced (about 8 cups)
1 cup sugar
1 cup golden raisins
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
16 strudel or phyllo leaves (from a 1 lb. package)
1-1/2 sticks butter, melted
10X sugar
Combine
bread crumbs and walnuts in a large skillet and stir over medium-high
heat until crumbs and walnuts are golden, approximately 5 minutes.
Remove from heat.
Combine apples, sugar, raisins, lemon rind, lemon juice and cinnamon in
a large bowl.
Place 4 strudel leaves on a clean towel; place another 4 leaves
overlapping to form an 18X18-inch square of dough.
Brush the dough completely with some of the melted butter.
Sprinkle half the crumb and walnut mixture over the entire surface of
the dough.
Spoon half of the apple mixture in an even row down one side of the
dough, 2 inches in from edges.
Using the towel, lift dough up and over the filling. Fold the two
adjacent sides of the dough toward center, in order to completely
enclose the apple filling.
Continue rolling strudel, using the towel. Allow it to roll over
and over on itself until completely rolled. You should then have a
15X3 inch roll. Preheat oven to 400 degrees.
Carefully place the filled roll onto a jelly-roll pan. Repeat for
remaining apple strudel.
Bake at 400 degrees for 35 minutes, brushing a few times with remaining
butter.
Allow strudel to cool for 15 minutes before removing from pan to serve.
Sprinkle with the 10X sugar.
*Second strudel can be frozen for a later date.
Breakfast
Night
has turned into morning. You awaken to a rose that he's left in
his place on his pillow next to you, and he prepares a delectable
breakfast for you..
Three
Cheese Croissants
I use
personal-sized Pyrex baking dishes for each croissant. If you
don't have those, you can use a very small casserole dish and put the
croissants side-by-side in them, pouring mixture over all before
replacing tops.
**This recipe is actually for 4 croissants, but can easily be cut down
to 2. Use 3 eggs instead of 5.
4
large croissants, split in half lengthwise
2 cups grated Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Monterey Jack or mozzarella cheese
5 large eggs
1 cup skim milk
1/2 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon salt (optional--you may wish to omit salt since cheese is
somewhat salty)
Preheat
oven to 350 degrees.
Spray or butter 4 personal sized au gratin dishes.
Place the bottom half of each croissant in a dish, cut side up.
Sprinkle Swiss cheese on each, saving about 1/2 cup of the cheese to
sprinkle over top later.
Follow with all of the Parmesan and the Monterey Jack cheese, dividing
each cheese equally among the croissants. In a medium bowl, beat
the eggs, milk and seasonings until they are frothy. Pour 2/3 cup
of the egg mixture over each croissant and then place the top half of
croissant on each.
Sprinkle the remaining Swiss cheese evenly over the tops.
Bake 20 minutes or until the eggs are set and the croissants are a
golden brown.
Makes
4 servings.
Beverage
Suggestion:
Cranapple Frappe
1
cup cranapple juice
1 ripe banana
1/2 cup orange juice
1/2 cup crushed ice
1/8 cup whipping cream
1 teaspoon lemon juice
sugar to taste
Combine all ingredients in a blender.
Process for 1 minute and serve in a frosted stem glass.
Makes 2 large servings.
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