The Menu
Jerk-Spiced Beef Sirloin
German Potato Salad
HERB-SEASONED VEGETABLE MEDLEY
Red, White, and Blueberry Shortcake
The Recipes
Jerk-Spiced Beef Sirloin
Serves 12.
1 3/4 cups Beef Broth
1/4 cup olive oil
3 tbsp. Jamaican jerk seasoning
2 tbsp. balsamic vinegar
3 cloves garlic, minced
3 lb. boneless beef top round OR sirloin steak, 2" thick
1 tbsp. lemon juice
1 tbsp. chopped fresh cilantro leaves
1. Stir the broth, oil, seasoning, vinegar and garlic in a 2-qt. shallow, nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn it over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 8 hr., turning the steak over a few times while it's marinating.
2. Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade in a 1-qt . saucepan.
3. Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 min. Stir in the lemon juice and cilantro. Keep warm.
4. Grill the steak for 28 min. for medium-rare* or to desired doneness. Let stand for 10 min. before slicing. Serve the lemon-cilantro sauce with the steak.
TIP: *The internal temperature of the steak should reach 145ºF.
Make Ahead:
Marinate the steak as directed and refrigerate for up to 24 hr. When ready to serve, grill the steak and prepare the sauce as directed in steps 2 and 3.
Tip:
At our annual family gathering we usually have 2 or 3 grills going for burgers, chicken and sausages. If we run out of grill space, I put the marinated steak in a shallow baking pan and roast it in a 400°F. oven for 40 minutes for medium-rare or to desired doneness.
–Cathy Marschean-Spivak, Campbell's Kitchen Team
German Potato Salad
Serves: 12
10 medium potatoes
1 3/4 cups Swanson® Beef Broth
1/4 cup cider vinegar
1/4 cup all-purpose flour
3 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. ground black pepper
1 medium onion, chopped
3 tbsp. chopped fresh parsley
PLACE potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 min. or until potatoes are tender. Drain. Cool and cut into cubes.
MIX broth, vinegar, flour, sugar, celery seed, salt and black pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring constantly. Cook over low heat 5 min. or until onion is tender.
TOSS potatoes, parsley and broth mixture until evenly coated. Serve warm.
Nutrition Information
Calories 158, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 332mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 4g, Vitamin A 0%DV, Vitamin C 51%DV, Calcium 2%DV, Iron 9%DV
HERB-SEASONED VEGETABLE MEDLEY
Serves 12
3 pounds fresh asparagus OR three 10-oz package frozen cut asparagus
1 1/2 cups thinly sliced carrot
1 1/2 cups red bell pepper, coarsely chopped
3 green onion, sliced
6 tablespoons butter, melted
3 to 6 teaspoons Dijon-style mustard
1 1/2 teaspoons dried thyme OR basil, crushed
If using fresh asparagus, snap off woody bases; discard bases. Cut spears into bite-size pieces.
Cook fresh asparagus, carrot, bell pepper and green onion in saucepan in small amount of boiling water about 5 minutes or just until tender. (If using frozen asparagus, cook vegetables according to asparagus package directions.)
Meanwhile, combine butter, mustard and thyme or basil in small bowl. Drain vegetables; toss with butter mixture.
Nutrition Facts
Calories 79 calories; Protein 2 grams; Fat 6 grams; Sodium 122 milligrams; Cholesterol 15 milligrams; Saturated Fat 4 grams; Carbohydrates 6 grams; Fiber 2 grams
Red, White, and Blueberry Shortcake
Source Better Homes And Gardens Daily Recipe Mailer
Makes 16 to 18 servings (1 shortcake plus 1/4 cup berries).
1/2 cup dried blueberries and/or cranberries (optional)
2 cups all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into 8 to 12 pieces
3/4 cup milk
2 eggs, lightly beaten
3 cups fresh strawberries, stemmed and quartered
1-1/2 cups fresh blueberries
2 Tbsp. sugar
1 7-oz. can pressurized whipped dessert topping
1. Preheat oven to 375 degrees F. Place the dried berries in a small bowl; cover with boiling water. Let stand for 10 minutes; drain well. Meanwhile, grease and flour a 15x10x1-inch baking pan; set aside.
2. In a large bowl combine flour, the 2/3 cup sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry
ingredients are moistened. Stir in drained dried fruit, if using. Spoon batter into pan, spreading evenly with a thin metal spatula.
3. Bake for 18 to 20 minutes or until evenly golden. Cool on a wire rack. In a medium bowl combine strawberries and blueberries. Sprinkle with 2 tablespoons sugar. Toss gently. Cover; let stand up to 1 hour.
4. Using a 3-inch star-shape cutter, cut shapes from cake. To serve, place a single shortcake star in a small shallow bowl or serving plate, spoon berry mixture over the shortcake, and top the berries with a
squirt of whipped topping.
25 SERVINGS:
Prepare two shortcake recipes. Use 5 cups fresh strawberries, 3 cups fresh blueberries, and 3 tablespoons sugar. Three cans of pressurized whipped dessert topping is sufficient.
50 SERVINGS:
Prepare three shortcakes. Use 9 cups fresh strawberries, 4-1/2 cups fresh blueberries, and 1/3 cup sugar. Four or five cans of pressurized whipped dessert topping is sufficient.
Tip:
Shortcakes can be made ahead and frozen for up to 1 month. Thaw before cutting into stars.
Nutrition Facts
Calories 208 Total Fat (g) 9 Saturated Fat (g) 5 Monounsaturated Fat (g) 2 Polyunsaturated Fat (g)
0 Cholesterol (mg) 53 Sodium (mg) 158 Carbohydrate (g) 27 Total Sugar (g) 15 Fiber (g) 2 Protein (g) 3
Jerk-Spiced Beef Sirloin
German Potato Salad
HERB-SEASONED VEGETABLE MEDLEY
Red, White, and Blueberry Shortcake
The Recipes
Jerk-Spiced Beef Sirloin
Serves 12.
1 3/4 cups Beef Broth
1/4 cup olive oil
3 tbsp. Jamaican jerk seasoning
2 tbsp. balsamic vinegar
3 cloves garlic, minced
3 lb. boneless beef top round OR sirloin steak, 2" thick
Advertisement:
1 tbsp. lemon juice
1 tbsp. chopped fresh cilantro leaves
1. Stir the broth, oil, seasoning, vinegar and garlic in a 2-qt. shallow, nonmetallic dish or resealable gallon-size plastic bag. Add the steak and turn it over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 8 hr., turning the steak over a few times while it's marinating.
2. Lightly oil the grill rack and heat the grill to medium. Remove the steak from the marinade and pour the marinade in a 1-qt . saucepan.
3. Heat the marinade over medium-high heat to a boil. Reduce the heat to low. Cook for 10 min. Stir in the lemon juice and cilantro. Keep warm.
4. Grill the steak for 28 min. for medium-rare* or to desired doneness. Let stand for 10 min. before slicing. Serve the lemon-cilantro sauce with the steak.
TIP: *The internal temperature of the steak should reach 145ºF.
Make Ahead:
Marinate the steak as directed and refrigerate for up to 24 hr. When ready to serve, grill the steak and prepare the sauce as directed in steps 2 and 3.
Tip:
At our annual family gathering we usually have 2 or 3 grills going for burgers, chicken and sausages. If we run out of grill space, I put the marinated steak in a shallow baking pan and roast it in a 400°F. oven for 40 minutes for medium-rare or to desired doneness.
–Cathy Marschean-Spivak, Campbell's Kitchen Team
German Potato Salad
Serves: 12
10 medium potatoes
1 3/4 cups Swanson® Beef Broth
1/4 cup cider vinegar
1/4 cup all-purpose flour
3 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. ground black pepper
1 medium onion, chopped
3 tbsp. chopped fresh parsley
PLACE potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 min. or until potatoes are tender. Drain. Cool and cut into cubes.
MIX broth, vinegar, flour, sugar, celery seed, salt and black pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring constantly. Cook over low heat 5 min. or until onion is tender.
TOSS potatoes, parsley and broth mixture until evenly coated. Serve warm.
Nutrition Information
Calories 158, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 332mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 4g, Vitamin A 0%DV, Vitamin C 51%DV, Calcium 2%DV, Iron 9%DV
HERB-SEASONED VEGETABLE MEDLEY
Serves 12
3 pounds fresh asparagus OR three 10-oz package frozen cut asparagus
1 1/2 cups thinly sliced carrot
1 1/2 cups red bell pepper, coarsely chopped
3 green onion, sliced
6 tablespoons butter, melted
3 to 6 teaspoons Dijon-style mustard
1 1/2 teaspoons dried thyme OR basil, crushed
If using fresh asparagus, snap off woody bases; discard bases. Cut spears into bite-size pieces.
Cook fresh asparagus, carrot, bell pepper and green onion in saucepan in small amount of boiling water about 5 minutes or just until tender. (If using frozen asparagus, cook vegetables according to asparagus package directions.)
Meanwhile, combine butter, mustard and thyme or basil in small bowl. Drain vegetables; toss with butter mixture.
Nutrition Facts
Calories 79 calories; Protein 2 grams; Fat 6 grams; Sodium 122 milligrams; Cholesterol 15 milligrams; Saturated Fat 4 grams; Carbohydrates 6 grams; Fiber 2 grams
Red, White, and Blueberry Shortcake
Source Better Homes And Gardens Daily Recipe Mailer
Makes 16 to 18 servings (1 shortcake plus 1/4 cup berries).
1/2 cup dried blueberries and/or cranberries (optional)
2 cups all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into 8 to 12 pieces
3/4 cup milk
2 eggs, lightly beaten
3 cups fresh strawberries, stemmed and quartered
1-1/2 cups fresh blueberries
2 Tbsp. sugar
1 7-oz. can pressurized whipped dessert topping
1. Preheat oven to 375 degrees F. Place the dried berries in a small bowl; cover with boiling water. Let stand for 10 minutes; drain well. Meanwhile, grease and flour a 15x10x1-inch baking pan; set aside.
2. In a large bowl combine flour, the 2/3 cup sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry
ingredients are moistened. Stir in drained dried fruit, if using. Spoon batter into pan, spreading evenly with a thin metal spatula.
3. Bake for 18 to 20 minutes or until evenly golden. Cool on a wire rack. In a medium bowl combine strawberries and blueberries. Sprinkle with 2 tablespoons sugar. Toss gently. Cover; let stand up to 1 hour.
4. Using a 3-inch star-shape cutter, cut shapes from cake. To serve, place a single shortcake star in a small shallow bowl or serving plate, spoon berry mixture over the shortcake, and top the berries with a
squirt of whipped topping.
25 SERVINGS:
Prepare two shortcake recipes. Use 5 cups fresh strawberries, 3 cups fresh blueberries, and 3 tablespoons sugar. Three cans of pressurized whipped dessert topping is sufficient.
50 SERVINGS:
Prepare three shortcakes. Use 9 cups fresh strawberries, 4-1/2 cups fresh blueberries, and 1/3 cup sugar. Four or five cans of pressurized whipped dessert topping is sufficient.
Tip:
Shortcakes can be made ahead and frozen for up to 1 month. Thaw before cutting into stars.
Nutrition Facts
Calories 208 Total Fat (g) 9 Saturated Fat (g) 5 Monounsaturated Fat (g) 2 Polyunsaturated Fat (g)
0 Cholesterol (mg) 53 Sodium (mg) 158 Carbohydrate (g) 27 Total Sugar (g) 15 Fiber (g) 2 Protein (g) 3