SLOW COOKER PEPPER STEAK
INGREDIENTS:
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
4 tablespoons vegetable oil
1 cube beef bouillon
1/2 cup hot water
1 1/2 tablespoon cornstarch
1/2 cup chopped onion
3 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
4 tablespoons soy sauce
2 teaspoon white sugar
2 teaspoon salt
DIRECTIONS:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet
over medium heat, heat the vegetable oil and cook the beef strips
until is brown then put to a slow cooker. Melt bouillon cube with hot
water until dissolved, then mix in cornstarch until dissolved. Pour into
the slow cooker with meat. Stir in stewed tomatoes, soy sauce, onions,
green peppers,sugar, and salt. Cover, and cook on medium for 3 to 4
hours, or on Low for 6 to 8 hours.
CREAMY AU GRATIN POTATOES
INGREDIENTS:
4 russet potatoes, sliced into 1/4 inch slices
2 onions, sliced into rings
salt and pepper to taste
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups milk
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Cut 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onions slices, and add the remaining potatoes.
Season with salt and pepper to taste. In a medium-size saucepan, melt
butter over medium heat. Mix in the flour and salt, and stir constantly
with a whisk for two minutes. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted,
about 1 minute. Pour cheese over the potatoes, and cover the dish
with aluminum foil. Bake 1 3/4 hours in the preheated oven.
ALMOND KEY LIME BARS
INGREDIENTS:
1/2 cup plus 3 tbsps. sliced almonds, toasted
3/4 cup Flour
1/2 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons butter
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup key lime juice or regular lime juice
3 large egg yolks, beaten
1 teaspoon grated lime peel
3 drops green food coloring, if desired
WHIPPED TOPPING (optional)
1 cup (1/2 pt.) heavy cream 1/4 cup powdered sugar
4 ounces mascarpone cheese or cream cheese, softened
DIRECTIONS:
Heat oven to 350°F. Line a 13 x 9-inch baking pan with foil.
Chop finely 1/2 cup almonds. Combine chopped almonds, flour, powdered sugar, almond extract and salt in medium bowl. Cut in butter
with pastry blender or two knives until mixture is the size of peas. Press
in bottom of prepared pan. Press remaining 3 tablespoons sliced almonds into crust mixture.
Bake 20 minutes or until edges are light brown. Cool.
Reduce oven temperature to 325°F. Combine sweetened condensed
milk, lime juice, egg yolks, lime peel and food coloring, if desired, in
large bowl. Beat until smooth. Pour over crust.
Bake 20 minutes or until center is set. Cool 2 hours. Cut into bars. Decorate with Whipped Topping.
WHIPPED TOPPING
Beat cream, cheese and sugar in small bowl until smooth and stiff
peaks form. Top each bar with cream mixture using a pastry bag or
spoon.