STEAK MARINADE

My son-in-law, John Weaver, and my grandson, TJ came up with this recipe.   Yield: Covers 2-4 steaks

Combine in Ziploc bag:

        1/3 cup soy sauce

        1/3 cup Italian salad dressing (something with vinegar 

         in it.  I use Caspers Dressing from Caspers Food Co. 

         in Providence UT, 435-752-0085.)

        1/4-1/2 tsp. garlic powder

Place meat in single layer in plastic bag with sauce. Close seal on bag making sure to remove as much air as possible.

Place bag flat in refrigerator to marinate for 1/2 – 1 hour.

Note from GrammaNita:

If you think your steak might be on the tough side, you can beat steak on both sides with large end of meat mallet, then small end. After that, pierce it generously with a fork, then turn it over an pierce some more. Place in marinade as instructed above.

SHAGGY DOGS

When we lived in Michigan, my friend Betty Toney gave this recipe to me.

In saucepan, melt together:

        1 pkg Chocolate Chips (2 cups)

        5 1/3 Tbsp. Butter

        2 Tbsp. Vanilla

Remove from heat (if it is too thick – clumps – add more butter)

Add and stir just until mixed in but not melted:

        1 pkg. Mini marshmallows (10 1/2 oz.)

Form into balls and roll in

        Coconut (about 7 oz.)

Placed on wax paper to cool.

WINTER CARNIVAL STEW

This recipe was given to me by a friend in Montana.  Great comfort food for winter!

Place in crockpot in order given:

     1 lb. stew meat, cut into bite-sized pieces

     4 medium carrots, cut into 1" chunks 

     4-5 medium potatoes, cut in large chunks

     1 medium onion, sliced

     1 Tbsp. salt

     1/2 tsp. pepper

     1 - 15 1/2 oz. can regular green beans, drained

     1 - 4 oz. can mushroom stems and pieces, undrained

           OR fresh mushrooms plus about 1/4 cup water

     1 1/2 cans (10 3/4 oz. each) Campbell's Tomato Soup, undiluted

Cook on low for about 6-8 hours.

Optional:  Stir in a lime to mix flavors as the day goes by.

                Use chicken chunks instead of stew meat.

Serves 6

CAKESICLES

Just saw this on KUTV today.  What a fun idea!

Bake 1 cake mix any flavor and let cool.
Crumble cake into a bowl.
Add 1/2 can frosting (or make your own) and mix together (you will probably want to use a similar color as the cake, so white frosting for a white or yellow cake.)
Shape into egg shape and place skewer in the bottom.
Freeze on pan covered with wax paper.
Melt almond bark (probably about enough to make 2 cups.)
Spread almond bark on cakesicles then sprinkle with colored sprinkles, etc. to look like Easter eggs.
Place on pan covered with wax paper.
Freeze to set almond bark.

You can use dipping chocolate instead of almond bark, if you want.

This is a fun one to let the kids help with.  (^_^)

APPLE NUT TOSSED SALAD

Note: All ingredients are approximate amounts.

Place in a bowl and mix together:

    4 Cups favorite lettuce mix (spring greens, romaine, green leaf,red leaf, etc.)

    1 red apple cut up (include skins)

 Options:

    1/4 cup chopped nuts – large pieces (walnuts, pecans,pistachio, pine*, peanuts)

    1/2 Tbsp. fresh thyme

    Blueberries
    Chopped green pepper
    Chopped avacado
    Shredded carrots 
    Green onions or chives

These ingredients can be mixed in or use to create a border around the side of the bowl.

Sprinkle on top:

   1/2 – 3/4 cup Craisins

   1/2 cup shredded cheese or Athenos feta cheese.

Note: If salad is going to sit awhile before serving, dip apples in lemon water (about 1 tsp. to a cup of water) and drain to prevent browning. Add nuts and cheese at the last minute.

Serve with Larson Dressing (on this website) or Caspers* on the side.

*Caspers can be found in some Utah supermarkets, or contact them at:

Caspers Food Co., 105 East 200 North, Providence, UT 84332 (435-752-0085.)

*See Pine Nuts recipe on this blog under Misc.

LOW FAT ALFREDO

Melt: 1T butter

Add: 1/4 cup flour

Cook stirring one minute.

Whisk in:

         3 cups low-fat milk (skim or powdered ok)

         1 tsp. salt

         1 tsp. pepper

         Pinch nutmeg (optional)

Bring to a boil, whisking the whole time.

Reduce heat, simmer, stirring occasionally for 5 minutes.

Toss with:

         3/4 cup grated parmesan cheese

         1 lb. fettuccine cooked

Options: add grilled chicken chunks (sprinkle with garlic salt), cooked broccoli, etc.

TOASTED PINE NUTS

Dissolve: 2 Tbsp. salt into

              3 cups warm water

Add:      1 lb. pine nuts (approx.)

Let soak 2-4 hours, then drain thoroughly.

Heat oven to 350^o F.

Line baking sheet with aluminum foil and spray well with cooking spray.

Spread drained nuts on baking sheet and spray well with cooking spray.

Bake 5-8 minutes.

Bake until nuts are lightly browned, stirring once or twice.

WATCH CLOSELY, AS NUTS BURN EASILY.

Cool and store in tight container.

Toasted pine nuts are delicious as a salad topping.