Border Fajitas for 2
Border Fajitas for 212 ounces beef skirt steak
1/4 teaspoon lemon pepper, to taste
1/8 teaspoon garlic powder, to taste
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup crushed pineapple
3 teaspoons liquid smoke
3 tablespoons Worcestershire sauce
2 ounces tomato sauce
8 ounces beer
1/2 cup sliced onions
9 warm flour tortillas
Wrap steak in plastic wrap, pound to tenderize. Rub with lemon pepper and garlic powder. Sprinkle liberally with soy sauce. Combine pineapple juice, pineapple, liquid smoke, Worcestershire sauce, tomato sauce, and beer. Pour over steak. Cover and chill for 4-24 hours. Remove from the marinade. Cut into thin strips. Place into a stainless steel skillet. Cover with sliced onions. Cook over a mesquite fire (away from direct flame). Serve hot, with warm flour tortillas to the side.
Makes 2 Servings.
Banana Wellingtons
Banana WellingtonsFor the Wellingtons:
8 to 12 sheets of phyllo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips, semisweet or white
1 1/2 cups salted pecans, chopped
1 cup (2 sticks) butter, melted
For Topping:
Whipped cream
1 cup semisweet chocolate chips, melted
Note: Have all ingredients (except for the topping ingredients) ready
prior to removing the phyllo from the package.
Preheat oven to 400 degrees F.
Take two or three stacked sheets of phyllo dough and brush generously
with melted butter. Place one banana on the dough, sprinkle with a
handful of chocolate chips and about a 1/2 handful of pecans. Wrap
the banana, chocolate and pecans up in a triangular shape and again,
brush banana wellingtons generously with melted butter.
Place on well greased pan and bake in a 400 degree F oven for about
15-20 minutes. Check often, you do not want to burn the phyllo! The
phyllo should be a golden brown when removed.
Let cool for 5 or 10 minutes and then drizzle with melted chocolate
and put a nice dollop of whipped cream on top.
Strawberry Spritzers
Strawberry Spritzers10 oz frozen sweetened sliced strawberries, thawed
2 liters sprite, chilled
12 oz frozen pink lemonade concentrate, thawed
Place strawberries in blender. Cover and process until pureed. Pour into a
pitcher. Stir in the soda and lemonade concentrate. Serve immediately.
Eclairs
EclairsEclairs:
1 cup (8 oz.) hot water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately
Custard:
1 pint (2 cups) milk, boiled
2 tablespoons cornstarch
3 eggs, well beaten
3/4 cup granulated or superfine baker's sugar (caster sugar)
1 teaspoon salt, or 1 teaspoon butter
For the Eclairs:
Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. Bake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla
frosting.
For the Custard:
Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond.
Note: The custard filling can be substituted with a sweetened whipped cream filling, if desired.
Makes 4-5 servings.
Source: Boston Cooking School Cook Book, Mrs. D.A. Lincoln [1884] (p. 389)
Creamy Pasta Primavera
Creamy Pasta PrimaveraPrep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each
8 oz. penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 medium zucchini, cut into chunks (about 3 cups)
1-1/2 cups fresh asparagus pieces (1-inch pieces)
1 medium red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package. Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken and vegetables; cook 13 to 15 min. or until chicken is cooked through, stirring frequently.
ADD broth and Neufchatel cheese to same skillet. Cook on medium heat 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
DRAIN pasta, return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Cheesecake Cookies
Cheesecake Cookies1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract
Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan. Bake at 350 degrees F for 12 to 15 minutes. Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs. Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares. Serves 6.
