- 1 lb. round steak, trimmed and thinly sliced
- 2 T. vegetable oil
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup water
- 2 T. soy sauce
- 2 T. sherry or water
- 1 T. brown sugar
- 1 T. lemon juice
- 1/2 tsp. ground ginger
- 1/2 tsp. corn starch
- Hot cooked rice
- Saute’ steak strips in skillet in oil, a few pieces at a time, until all are browned.
- Return all strips to skillet, along with the remaining ingredients, except the corn starch.
- Mix well
- Cover and simmer over moderately low heat for 20 minutes.
- Dissolve corn starch in small amount of water and stir into meat mixture.
- Serve teriyaki over the hot rice.
Approx. 4 servings (1 cup each)
I tried this recipe last night because we had a TON of pears from our tree this year. It is really tasty and fairly easy. Hope you like it as much as we did.
- 6 cups peeled, sliced pears
- 1/3 to 2/3 cup sugar
- 3 T. water
- 1 T. lemon juice
- 2 T. water
- 1 T. cornstarch
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 -1/2 tsp. baking powder
- 1 tsp. finely shredded lemon peel
- 1/4 cup margarine or butter
- 1 beaten egg
- 1/4 cup milk
- 10 oz. package frozen raspberries, thawed
- 3 T. sugar
- 2 tsp. cornstarch
- For filling, in a large saucepan stir together pears, sugar, 3 T. water and lemon juice. Heat to boiling. Reduce heat. Simmer, covered, 3 minutes or until fruit is almost tender; stir occasionally. Combine 2 T. water and cornstarch; add to pear mixture. Cook and stir until thickened and bubbly. Keep hot.
- For topper, combine flour, sugar, baking powder and lemon peel. Cut in margarine or butter until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture, stirring just to moisten.
- Transfer filling to an 8x8x2 inch baking dish. Drop topping into 6 mounds on top of the hot filling. Bake in a 400 degree oven about 25 minutes or until toothpick inserted comes out clean.
- For sauce, combine raspberries, sugar and cornstarch in a medium saucepan. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Press though a sieve. Discard seeds. Serve warm with cobbler.
Any smoked sausage or bratwurst or even kielbasa can be used in this recipe.
- 2 tsp. oil
- 2 medium new red potatoes, cut into 1/4″ slices
- 2 fully cooked smoked sausage or bratwurst, sliced into 1″ pieces
- 1/2 medium green pepper, cut into 1″ pieces
- 1 small onion, cut into 1/2″ wedges
- 2 T. lite or regular soy sauce
- 1 T. orange juice
- 1/2 tsp. dried basil leaves
- 1/8 tsp. pepper
- Heat oil in medium nonstick skillet over medium high heat.
- Add potatoes and cover. Cook 5-7 minutes or until potatoes are crisp tender, stirring occasionally.
- Add sausage, green pepper, and onion. Cook 6-8 minutes or until sausage is hot and vegis are crisp tender.
- Add all remaining ingredients; stir to combine.
I took this out of a newspaper years ago and it looks so good but just haven’t gotten around to making it. I will post it anyway and maybe somebody will give it a shot and let me know how it turned out. I would imagine you could use all fruits listed or pick and choose.
- 1 fresh pineapple (top left on)
- 1 apple
- 1 pear
- 1 banana
- 1 plum
- 1 kiwi
- seedless grapes
- 1/4 cup raisins
- 1/4 cup chopped walnuts or pecans
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 2 heaping T. brown sugar
- 2 heaping T. flaked coconut
- 2 T. melted butter
- 2 T. dark rum
- Vanilla ice cream
- Slice pineapple in half lengthwise cutting out the center core.
- Cut out the meat of the pineapple forming a boat.
- Chunk up the pineapple and all of the fruit. Mix together and place back in pineapple boat.
- Top with raisins and nuts.
- Sprinkle with coconut and brown sugar.
- Add melted butter seasoned with cinnamon and nutmeg.
- Top with dark rum.
- Spoon over vanilla ice cream.