Recipes
Shrimp and Vegetable Stir-Fry
3⁄4 lb. raw shrimp, shelled and deveined | 2 stalks celery, sliced |
2 tablespoons light soy sauce | 1 small sweet red bell pepper, |
2 tablespoons dry sherry wine | in thin strips |
2 teaspoons cornstarch | 1 cup broccoli flowerets |
1 teaspoon grated gingerroot | 1⁄2 medium onion, thinly sliced |
1 tablespoon vegetable oil | 5 large fresh mushrooms, sliced |
1⁄2 package (3 ounces) frozen snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet.
Easy Beef Fajitas
Juice of 2 limes | 1⁄2 green or red bell pepper, thinly sliced |
2 tablespoon olive oil | 4 flour tortillas |
1⁄2 teaspoons ground cumin | 1⁄2 cup (2 ounces) monterey jack or |
1⁄4 teaspoon salt | cheddar cheese, shredded |
1 clove garlic minced | Guacamole, optional |
1⁄2 teaspoon red pepper flakes | Salsa, optional |
1 small onion, thinly sliced | Sour cream/Chopped tomatoes, optional |
1⁄3 lb. top round steak, thinly sliced | Freshly ground black pepper to taste |
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in a bowl. Add beef and allow to stand, at room temperature, for
30 minutes. Set skillet temperature to 350º F / 180º C. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet, sauté meat 7 to 9 minutes or until done. Meanwhile wrap tortillas in aluminum foil and heat in oven for 5 minutes. To
assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
| Recipes |
| |
Denver Omelet |
|
| |
1⁄2 cup ham, diced and cooked | 3 eggs | ||
1⁄4 cup green bell pepper, chopped | 2 tablespoons water | ||
1⁄4 cup fresh mushrooms, sliced | 1⁄8 teaspoon salt | ||
1 green onion, sliced | Dash cayenne pepper | ||
1 tablespoon butter or margarine |
|
| |
1⁄3 cup (1 ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift omelet from skillet with a wide spatula.
Ham and Cheese Favorite
1 tablespoon butter or margarine | 2 eggs | ||
1⁄ | 4 cup onion, chopped | 1⁄ | 2 cup ham, chopped and cooked |
2 tablespoons | 1⁄ | 2 cup fresh spinach, chopped | |
1⁄ | 4 cup milk |
|
|
3⁄4 cup (3 ounces) Swiss cheese, shredded |
|
| |
Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently cut into four
