The Menu
ORANGE MARINATED FLANK STEAK
TARRAGON GREEN SALAD WITH MUSTARD DRESSING
Spicy Baked Sweet Potato "Fries"
ROCKY ROAD CHOCOLATE CREAM PIE
The Recipes
ORANGE MARINATED FLANK STEAK
Makes 12 servings.
6 tbs soy sauce
6 tbs red wine vinegar
1/4 cup honey
1/4 cup orange juice
2 tbs vegetable oil
1 tsp red pepper flakes
2 flank steaks
Combine first 6 ingredients in a plastic bag. Add steaks, seal, turn to coat with marinade. Refrigerate 2 hours. Heat broiler or grill.* Remove steaks from bag, drain marinade into saucepan. Broil or grill steaks 5 min. on each side or until done. Let steak stand 5 min. keep warm. Bring marinade to boiling and boil 3 min. Thinly slice steaks across grain.
SERVE WITH THE MARINADE.
TARRAGON GREEN SALAD WITH MUSTARD DRESSING
Makes 12 servings.
2/3 cup oil and vinegar dressing
2 tbs Dijon mustard
1 lb. sugar snap peas
2 cucumbers
6 large hard cooked eggs, peeled
4 heads lettuce, leaves torn into bite size pieces
4 cups watercress
4 tbs coarsely chopped tarragon
24 whole radishes
Whisk dressing and mustard in bowl until blended, refrigerate until serving. Bring 2 inches water in saucepan to a boil. Add peas, cook 3 min. or until tender. Rinse under cold water. Cut cucumber in thin slices.
Quarter eggs. Toss lettuce, watercress, tarragon, peas and cucumber in bowl with dressing.
DIVIDE AMONG 12 SERVING PLATES ALONG WITH THE EGGS AND RADISHES.
Spicy Baked Sweet Potato "Fries"
A healthy alternative to an American favorite.
Serves 12.
6 Medium sweet potatoes, washed and cut (lengthwise) into strips (1/3 inch on each side)
3 1/2 tablespoons Olive oil
3 teaspoon Ground cumin
1 1/2 teaspoons Chili powder
3/4 teaspoon Salt
1 1/2 teaspoons Onion powder
1. Line cookie sheet with aluminum foil or parchment paper.
2. Preheat oven to 450° F.
3. In a small mixing bowl, combine all ingredients. Mix to evenly coat potato strips.
4. Place potato strips on lined cookie sheet (allow space between individual strips for even cooking).
5. Bake for 15 minutes (or until potatoes become crispy) turning strips every 5 to 7 minutes (or as needed).
Nutrient Information: 118 Calories--5.5 Total Fat--16 Carbohydrate--1 Protein
ROCKY ROAD CHOCOLATE CREAM PIE
Makes 12 servings.
This is creamy chocolate pudding layered with toasted walnuts, chocolate chips and
marshmallows in a graham cracker crust and drizzled with chocolate syrup.
1/3 cup + 3 tbs chopped walnuts
1 cup minature marshmallows
1/3 cup mini semisweet chocolate chips
3 cups + 2 tbs heavy cream
7.5 oz jar marshmallow fluff
1 1/2 cups milk
2 pkgs 3.9 oz each instant chocolate pudding
6 oz pkg graham cracker pie crust
3 tbs sugar
1 tsp vanilla
Chocolate Syrup
Heat oven to 350 degrees. Spread nuts on baking sheet. Bake until lightly browned. Cool. Combine marshmallows, chips, and 1/3 cup nuts, reserve. In bowl, beat 1 cup cream until soft peaks form, reserve.
In another bowl, beat fluff with 2 tbs cream until smooth, fold into whipped cream. In bowl, whisk milk with pudding mixes until pudding begins to thicken, fold in fluff mixture.
Spread half the pudding mixture into pie shell, sprinkle marshmallow mixture over pudding. Top with remaining pudding mixture. Press plastic wrap against surface. Refrigerate 2 hours.
JUST BEFORE SERVING---
Beat remaining cream with sugar and vanilla until soft peaks form, spread over pie.
SPRINKLE REMAINING NUTS AROUND EDGE OF PIE, AND DRIZZLE PIE WITH CHOCOLATE SYRUP.
ORANGE MARINATED FLANK STEAK
TARRAGON GREEN SALAD WITH MUSTARD DRESSING
Spicy Baked Sweet Potato "Fries"
ROCKY ROAD CHOCOLATE CREAM PIE
The Recipes
ORANGE MARINATED FLANK STEAK
Makes 12 servings.
6 tbs soy sauce
6 tbs red wine vinegar
1/4 cup honey
1/4 cup orange juice
2 tbs vegetable oil
1 tsp red pepper flakes
Advertisement:
2 flank steaks
Combine first 6 ingredients in a plastic bag. Add steaks, seal, turn to coat with marinade. Refrigerate 2 hours. Heat broiler or grill.* Remove steaks from bag, drain marinade into saucepan. Broil or grill steaks 5 min. on each side or until done. Let steak stand 5 min. keep warm. Bring marinade to boiling and boil 3 min. Thinly slice steaks across grain.
SERVE WITH THE MARINADE.
TARRAGON GREEN SALAD WITH MUSTARD DRESSING
Makes 12 servings.
2/3 cup oil and vinegar dressing
2 tbs Dijon mustard
1 lb. sugar snap peas
2 cucumbers
6 large hard cooked eggs, peeled
4 heads lettuce, leaves torn into bite size pieces
4 cups watercress
4 tbs coarsely chopped tarragon
24 whole radishes
Whisk dressing and mustard in bowl until blended, refrigerate until serving. Bring 2 inches water in saucepan to a boil. Add peas, cook 3 min. or until tender. Rinse under cold water. Cut cucumber in thin slices.
Quarter eggs. Toss lettuce, watercress, tarragon, peas and cucumber in bowl with dressing.
DIVIDE AMONG 12 SERVING PLATES ALONG WITH THE EGGS AND RADISHES.
Spicy Baked Sweet Potato "Fries"
A healthy alternative to an American favorite.
Serves 12.
6 Medium sweet potatoes, washed and cut (lengthwise) into strips (1/3 inch on each side)
3 1/2 tablespoons Olive oil
3 teaspoon Ground cumin
1 1/2 teaspoons Chili powder
3/4 teaspoon Salt
1 1/2 teaspoons Onion powder
1. Line cookie sheet with aluminum foil or parchment paper.
2. Preheat oven to 450° F.
3. In a small mixing bowl, combine all ingredients. Mix to evenly coat potato strips.
4. Place potato strips on lined cookie sheet (allow space between individual strips for even cooking).
5. Bake for 15 minutes (or until potatoes become crispy) turning strips every 5 to 7 minutes (or as needed).
Nutrient Information: 118 Calories--5.5 Total Fat--16 Carbohydrate--1 Protein
ROCKY ROAD CHOCOLATE CREAM PIE
Makes 12 servings.
This is creamy chocolate pudding layered with toasted walnuts, chocolate chips and
marshmallows in a graham cracker crust and drizzled with chocolate syrup.
1/3 cup + 3 tbs chopped walnuts
1 cup minature marshmallows
1/3 cup mini semisweet chocolate chips
3 cups + 2 tbs heavy cream
7.5 oz jar marshmallow fluff
1 1/2 cups milk
2 pkgs 3.9 oz each instant chocolate pudding
6 oz pkg graham cracker pie crust
3 tbs sugar
1 tsp vanilla
Chocolate Syrup
Heat oven to 350 degrees. Spread nuts on baking sheet. Bake until lightly browned. Cool. Combine marshmallows, chips, and 1/3 cup nuts, reserve. In bowl, beat 1 cup cream until soft peaks form, reserve.
In another bowl, beat fluff with 2 tbs cream until smooth, fold into whipped cream. In bowl, whisk milk with pudding mixes until pudding begins to thicken, fold in fluff mixture.
Spread half the pudding mixture into pie shell, sprinkle marshmallow mixture over pudding. Top with remaining pudding mixture. Press plastic wrap against surface. Refrigerate 2 hours.
JUST BEFORE SERVING---
Beat remaining cream with sugar and vanilla until soft peaks form, spread over pie.
SPRINKLE REMAINING NUTS AROUND EDGE OF PIE, AND DRIZZLE PIE WITH CHOCOLATE SYRUP.