Purchasing uncooked pre-cut beef stir-fry strips at your meat counter will only make this quicker, a nice combination of veggies to add in is slightly steamed fresh broccoli florets with thinly sliced carrot rounds and red bell pepper strips and to save time slice the veggies a day ahead, after your beef and veggies are sliced this takes only minutes from stove to table!

Hot chili sauce may be used in place of the chili flakes, serve this with cooked rice

Servings 4

Ingredients:

2 tablespoons cornstarch

1 (10.5 ounce) can beef broth

2 tablespoons soy sauce

2-3 tablespoons vegetable oil (or use canola or peanut oil)

1 pound boneless beef, sliced into thin strips (beef sirloin or beef top round will work great)

1/2 teaspoon crushed chili flakes, optional or adjust to heat level

4 cups sliced and/or chopped veggies of choice

3 large garlic cloves, finely chopped

1 green onion, chopped

Instructions:——————————————–

Using your hands squeeze out as much excess moisture from the beef strips as possible then pat dry using paper towels.

In a small bowl whisk the cornstarch with beef broth and soy sauce; set aside and remix just before adding to the wok or skillet.

Heat oil in a wok or skillet over medium-high heat; add in beef strips and chili flakes then stir-fry tossing until all juices evaporate and the meat is lightly browned; remove to a plate.

To the same skillet add in the vegetables (adding in a small amount more oil in if needed) stir-fry until crisp-tender adding in the garlic the last few minutes of ccoking time.

Add the meat back to the wok or skillet.

Remix the beef broth mixture then add to the skillet; cook stirring over medium heat until thickened.

Sprinkle the green onion over the top.

Serve with rice.

Also great with peanuts added into the mixture and make certain to discard any hard unpopped corn kernels after popping, this is great served warm!

Yield 12 cups (approximately)

Ingredients:

12 cups popped popcorn

1/2 cup butter (no substitutes)

1 cup brown sugar

1/2 cup corn syrup

1/2 teaspoon vanilla

Instructions:————————————–

Place the popped popcorn in a large bowl.

In a saucepan combine the butter with brown sugar and corn syrup; bring to a simmer stirring over medium heat.

As soon as the mixture is at light boil  simmer for 1 minute.

Remove from heat then mix in vanilla.

Pour over the popcorn in the bowl;  with a large spoon or spatula toss until the caramel is combined with the popcorn.

The is best served while the sauce is still warm.

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Three ingredients is all that is needed to make the perfect glaze to use on cakes and cinnamon buns or whatever you want, add in food colorings and extracts to create different colors and flavors

Yield 1 cup

Ingredients:

2 cups confectioners sugar, sifted (must be sifter to remove the small lumps)

1/4 cup heavy whipping cream (33-35%) unwhipped

1-1/2 teaspoons vanilla

Instructions:————————————–

In a bowl whisk all ingredients vigorously until smooth adding in more of confectioners sugar or cream if needed until desired texture is achieved (if you may this too thin it will not hold onto cake).

A perfect bundt cake glaze that will firm up nicely when drizzled over a cold cake that has chilled in the refrigerator it also is great over ice cream!

Yield 1 cup

Ingredients:

1 cup semi sweet chocolate chips

1/4 cup shortening or hard margarine

3 tablespoons light corn syrup

2 tablespoons plus 1 teaspoon water

Instructions:—————————————

Refrigerate the cake until completely cold.

In a 4-cup microwave-safe bowl combine all ingredients.

Microwave on HIGH for 2 minutes or until melted and smooth removing once or twice to stir.

Allow to sit for about 5-7 minutes to allow to thicken slightly so that is will hold well to the cake.

Slowly drizzle the glaze over the top of the cold cake allowing to drip down over the side.

Refrigerate until ready to serve (the glaze will continue to harden more in the refrigerator).

I use my Caesar salad dressing to make this but you may of coarse use your own favorite, the amounts are only a guideline feel free to adjust amounts as desired, I prefer to use grilled chicken it really adds so much extra flavor to this salad…  keep lots of breath mints handy you’ll be needed them!

Servings 6-8

Ingredients:

1 (10-ounce) package salad greens

1 small red onion, sliced

3 potatoes, cooked and completely cooled (or cold from the fridge)

3/4 to 1 pounds cooked chicken breast, cubed or sliced into strips

fresh ground black pepper

1-1/2 cups prepared Caesar salad dressing

3/4 cup croutons

1/4 cup fresh freshly grated Parmesan cheese

hard-boiled eggs, peeled and sliced into quarters

Instructions:————————————–

In a large glass serving bowl place the salad greens and sliced red onion into the bottom of the bowl, then top with cubed or sliced cooked chicken and chopped potatoes, then lightly sprinkle black pepper over.

Drizzle the dressing over the top.

Sprinkle the croutons then Parmesan cheese over the top.

You may mix or just leave as layered.

Place the egg quarters decoratively around the outside edges of the bowl.

Cover and refrigerate until ready to use.

These are light and fluffy and for the best flavor should be cooked in a large pot of simmering chicken broth however you could cook them in salted boiling water first and then add to the stews or soups just before servings…these really expand while cooking so make certain to have enough broth or water in the pot

Matzo meal can be found at any deli or in the Jewish section of your major grocery store any leftover matzo meal should be stored in the refrigerator for a longer shelf life.

Yield 18-20 balls

Ingredients:

4 large eggs

1/4 cup vegetable or canola oil

1 cup matzo meal

1-3/4 teaspoon baking powder

1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)

1/2 teaspoon salt

1 teaspoon fresh ground black pepper

2 teaspoons chicken bouillon powder (can omit I like to add in for extra flavor)

Instructions:—————————————–

In a medium bowl whisk the eggs with the oil until well combined.

In a small bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper and chicken bouillon powder; add to the egg mixture and mix until well combined.

Refrigerate for 30 minutes.

Heat a large pot of chicken broth or water or a mixture of both to a simmer.

Roll about a heaping tablespoon of the mixture into a ball then carefully drop into the simmering broth.

Cover and simmer for about 20 minutes or until soft and tender (these double in size while cooking!).

Remove with a slotted spoon and serve in the broth or transfer to stews.

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Taken from my “Favorites” folder!… you may want to also try these using chocolate pudding mix and chocolate chips

Yield 12-15 cookies

Ingredients:

3/4 cup butter, softened

1 (3.4 ounce) package instant butterscotch pudding mix

1-1/4 cups all-purpose flour

1/2 cup butterscotch baking chips (or use chopped nuts or both)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Grease a large cookie or baking sheet.

In a bowl cream the butter with dry pudding mix.

Add/mix in the flour until blended.

Mix in the butterscotch baking chips or nuts.

Roll into 1-1/2 inch balls.

Place 2-inches apart onto greased baking sheet.

Using a grease bottom of a glass flatten to about 1/2-inch.

Bake for 10-12 minutes or until light golden brown.

Remove to wire racks to cool completely.

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