hosted by Laverne Diede & Rhonda Fitterer
Cheesesteak Tortellini in Provolone Sauce
- 1 package (12 oz.) cheese tortellini
- 1 Tbsp. olive oil
- 1 large onion, sliced
- 1 lb. beef steak, cubed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 1 cup shredded provolone cheese
Cook the cheese tortellini according to the package instructions, drain and set aside. In a large skillet, heat the olive oil over medium heat; add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add the cubed beef steak to the skillet with the onions. Season with salt and pepper. Cook until the beef is browned on all sides and cooked through, for about 6-8 minutes. Pour in the beef broth and Worcestershire sauce; stir well and allow the mixture to simmer for 3-4 minutes. Reduce the heat to low and sprinkle the cheese over the meat mixture and stir until the cheese is melted and the sauce becomes smooth. Gently fold the cooked tortellini into the skillet, coating them thoroughly with the sauce.
Fruit Cocktail Salad
- 2 cans (15 oz.) fruit cocktail in juice
- 1 can (20 oz.) pineapple tidbits, drained
- 1 can (11 oz.) mandarin oranges, drained
- 1 Tbsp. lemon juice
- 1 pkg. (1 oz.) instant vanilla pudding mix
- 2 medium bananas, sliced
In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.
