hosted by Laverne Diede & Rhonda Fitterer
Spicy Pepper Steak
- 1 1/2 lbs. beef chuck or round steak
- Salt & pepper to taste
- 3 Tbsp. oil
- 1 cup tomatoes, diced
- 1 1/2 cup green pepper, sliced
- 1/3 cup soy sauce
- 1 cup celery, chopped fine
- 1 garlic clove, minced
- 1 cup green onion, sliced
- 1 tsp. paprika
- 1 Tbsp. cornstarch
- 1/2 tsp. ground pepper
- 3/4 cup water
- 1/4 cup oil
Cut steak into thin strips. To make marinade, stir together soy sauce, garlic, paprika, ginger and 1/4 cup oil. Blend meat with marinade and let stand for 30 minutes. Strain and reserve marinade. In a large frying pan or wok, heat 3 Tbsp. oil and brown beef strips. Salt and pepper to taste. Simmer 20 minutes. Remove beef and add vegetables, except for tomatoes. Toss until tender/crisp, about 10 minutes. Add meat to pan. Mix cornstarch with water and add to pan. Stir and cook until thickened. Add tomatoes and if needed reserved marinade. Serve with cooked rice or noodles.
Rhubarb Cream Cheese Bars
Crust
- 2 cups oatmeal
- 2 cups flour, can substitute 1 cup wheat flour
- 1 cup brown sugar
- 1 cup softened butter
- 16 oz. cream cheese
- 3 – 4 cups rhubarb, diced
Filling
- 2 eggs
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1/2 cup white sugar
Preheat oven to 350 degrees. Mix oatmeal, flour, brown sugar and butter in a bowl until combined. Reserve 1/3 of mix for topping. Spray a 9×13 inch pan and press crust mixture into bottom of pan, set aside. In a large bowl, add filling ingredients, except rhubarb, mix until well combined. Add rhubarb to filling mixture and pour over crust. Sprinkle reserved crust topping over filling. Bake for 45 minutes.
