Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

Chicken Broccoli Casserole

2 packages frozen broccoli or fresh slightly steamed
2 cups cooked Chicken breasts or tenders

Mix together then top chicken:
1/2 cup Mayo
1 teaspoon Lemon Juice
1 can Cream of Chicken Soup or (From Scratch on blog)
Touch of Curry Powder

1 cup grated Cheese

Layer as posted in greased 9x13 pan
Bake 350 degrees for 30 until piping hot
The Louws family favorite Casserole!!!

South of the Border Salad

3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced

Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper

Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!

Easy Chicken Enchiladas

2 Cups Diced Shredded Chicken

Sauce:
1 cup Sour Cream
1 can Cream of Chicken Soup ( don't have? look at "from Scratch")
1 can Diced Chili's

Mix together chicken and sauce and fill tortilla shells

Bake 350 degrees 30-45 minutes till piping hot!
Or just buy pre made frozen enchiladas or burritos and add the sauce on top

Top with:
Cheddar Cheese, Jack Cheese, Green Onions, Olives
Serve with Salsa, Black beans, Rice, Sour Cream, Cheese

Easy Baked Halibut

3 1/2 lb Halibut Fillet / or other white fish


Seafood Seasoning or Salt & Pepper
Dried Dill
Chopped Onion

1 cup Mayo
1 cup Parmesan Cheese
Mix together and spread over fish

Top with grated Asiago Cheese

Bake 400 degrees 15-30 minutes, check for light transparent tenderness in thickness part of fillet.

Easy Baked Parmesan Fish

6-8 Fish Fillets

Salt and Pepper
1/2 cup Sour Cream
2 Tablespoons Parmesan Cheese
1/8 teaspoon tarragon
1/4 teaspoon paprika

3 green onions chopped
Optional Garnish

Roll up fillets or baked flat
350 degrees 20-30 minutes

Chinese BBQ Pork

2 1/2 - 3 lbs boneless pork, cut into appropriate lengths for slicing finger pork slices

Mix together Marinade:
1 1/2 teaspoon salt
1 tablespoon Rice Wine
1/2 teaspoon Garlic Powder
2 Tablespoon Hoisen Sauce
1/4 Cup Ketchup
1/4 cup Sugar
Red Food Coloring

Marinate Pork in sealed zip lock or container at least 2 hours or overnight.
Roast Pork strips on rack in pan with water under rack 350 degrees for 1 hour.

Asian Sweet & Sour Sauce

3/4 cups Water
1 1/2 Tablespoon Cornstarch
2 Tablespoon Rice Vinegar
2 Tablespoon Ketchup
2/3 cup Sugar
Dash of Soy Sauce

Mix and Heat to soft boil to dissolve sugar.
Commonly served with Chinese BBQ Pork Slices, Egg Rolls or sauce with Chinese Dinners

Ham Slice Sauce

1/2 cup Brown Sugar
1/2 teaspoon Dry Mustard
2 Tablespoon Fruit Juice
(Apple, Orange, Pineapple, Cranberry or whatever you have around!)

Spoon over a baking ham last 30 minutes or spoon onto slices ham.
Serve with baked potato and peas- just cause.

Easy Cranberry Pork Chops

6 Pork Chops
(1/2-3/4 inch thick)

2 cups whole cranberry sauce (1 can)
Juice & grated rind of 1 orange

Bake Covered 325 degrees in oven @ 1 1/2 hours or crock pot till done!

Serve with rice and mixed frozen vegtables is good and easy!

Meatloaf with BBQ Sauce

1 cup Dry Bread Crumbs
1 cup Milk
2 lbs. Ground Beef
2 beaten Eggs
1/4 cup Onion
Salt & Pepper to taste
Mix and place in loaf pan.

Top with BBQ Sauce:
6 Tablespoons Brown Sugar
1/2 cup Ketshup
1/2 teaspoon Nutmeg
2 teaspoons Dry Mustard

Bake 350 for 1 1/2 hours

Turkey Italian Sausage

1 lb Ground Turkey

1-2 teaspoon Anise
2 teaspoon Fennel
1-2 teaspoon Thyme
1/8 teaspoon Red Pepper
1/8 teaspoon Garlic Powder

Prepare and Mix together. For best flavor let set overnight in refrigerator.

Use instead of beef, or pork sausage

on pizza, spaghetti, casseroles, or meatloaf.

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Cream of Soup

Dry Mix:
1/4 cup Non Fat Dry Milk
1 1/2 Tablespoon Cornstarch
3/4 teaspoon Dried Onion
Dash Pepper
1/8 teaspoon Dried Basil
1/8 teaspoon dried Thyme
1/2 Tablespoon Instant Bouillon
(For Cream of Chicken Soup use Chicken Bouillon)
(For Cream of Mushroom soup use Beef Bouillon)

Mix together and save in an airtight sealed container. Make an extra large batch to save and have ready to use for next time you don't have the soup on hand.


For 1 can of cream soup:
1/3 cup dried mix above with 1 1/4 cup cold water or broth

Stir over low heat until thickened or microwave 4-5 minutes, stirring halfway between time.(Throw in some sauteed mushrooms for Cream of Mushroom Soup)
(Throw in some small chicken bits for Cream of Chicken Soup)

Green Salad with Beef & Beets

Salad Greens: Arugula, Mixed, Watercress, or tender young spinach leaves
chives, green onion, Julianne style carrots, add any vegetable you love
Goat Cheese Crumbled
Walnuts , optional
Fresh or Canned Beets cut Julianne style or rounds

Dressing:
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 Tablespoon Dijon

Add left over pork or beef roast, flank steak is great. Cut into thin slices.
This is our favorite salad recipe!!! Fresh boiled beets are best. Boil beets with skin on covered in water for 35 minutes or more till tender. Remove skin after boiling. Slice up and serve with salad.

Classic Greek Tzatziki

2 Cucumbers, grated
1 teaspoon salt
Mix together, place in colindar and then allow to drain for 30 minutes

1 1/2 white wine vinegar
1 Tablespoon olive oil
2 garlic cloves crushed
Add to cucumber mix

2 cups plain yogurt
Fold into cucumber mix

Serve with vegtables, crackers, deep fried seafood

Balsamic Dressing

1/4 cup Olive Oil
2 Tablespoons Balsamic Vinegar
2-3 teaspoons Honey
1 Tablespoon Worcestershire
1/4 teaspoon Salt
1/2 teaspoon Dijon
3-4 garlic cloves

Serve over mixed Lettus, Gorgonzola cheese crumbles, pine nuts, red onion, strawberries

Honey Mustard Vinaigrette

2 Tablespoon Dijon Mustard
3 Tablespoons Honey
1/2 teaspoon Salt & Pepper
1/4 cup White Vinegar
1/4-1/2 cup Vegetable Oil

Poppy Seed Dressing with Fruits in Greens

3/4 cup Mayo
1/3 cup Sugar
1/4 cup Milk
2 teaspoons Poppy Seeds
2 tablespoons White Vinegar

Serve with Romaine or Spinach Greens, kiwi's, oranges, red onion

Onion Soup Mix from Scratch

1/4 cup instant minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

To make soup, stir mix into 4 cups boiling water; reduce heat. Simmer 5 minutes.
Use for dips, soups & roasts.
Recipe direct from Betty, America's most famous cook.

Asian Five Spice Powder

2 Tablespoons Anise
2 teaspoons Ground Cinnamon
2 teaspoons Fennel seeds
1/2 teaspoon Cloves
1/2 teasspoonSzechuan/Pepper
Grind together. Makes 1/4 cup powder. Keeps for several months in airtight container.