Quick beef stew, Fancy rice, Chocolate peanut butter pie


This could be your next dinner!
Quick beef stew
1 lb. beef top sirloin steak
2 TBS canola oil
1 pkg. (16 oz.) frozen vegetables for stew
1 jar (12 oz.) beef gravy
2 TBS Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. pepper
1/4 tsp. garlic powder
Cut steak into 2-in. x 1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 4 servings.
Fancy rice
5-1/2 C chicken broth, divided
1 C golden raisins
6 TBS butter, divided
1 C uncooked wild rice
1 C uncooked brown rice
1 C sliced or slivered almonds
1/2 C minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
In a small saucepan, bring 1/2 cup broth to a boil. Remove from heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until rice is tender; drain if necessary.
Meanwhile, in large saucepan, combine brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary. In a small skillet, saute almonds in remaining butter until lightly browned. In a serving bowl, combine wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Chocolate peanut butter pie
1-1/4 C salted pretzels
6 TBS unsalted butter, melted
1/4 C brown sugar
1/2 C cream cheese, softened
1/3 C smooth peanut butter
1/4 C brown sugar
1/2 C 35-percent whipping cream, whipped
3/4 C roughly chopped dark chocolate
2 C 35-percent whipping cream
Chocolate shavings, optional
For crust: Pulse pretzels in a food processor until finely ground. In a large bowl, combine pretzel crumbs, butter and brown sugar. Mix with your hands. Press mixture into bottom and up sides of a 9-inch pie plate. Cover and refrigerate.
For filling: Combine cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in whipped cream. Spoon filling into pie shell, cover and return to refrigerator.
For chocolate whipped cream: Put chocolate and whipping cream in top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat chocolate cream with a mixer until thick and spreadable (do not over-mix). Cover pie with chocolate whipped cream. Garnish with chocolate shavings if using. Serve pie right away or refrigerate for another 2 hours.
Thought – When in doubt, pause, when tired, pause, when angry, pause, when stressed, pause and whenever you pause, pray.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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