Steakhouse Steak at Home

1 top quality rib-eye, stip, t-bone or other beef steak
Salt, pepper and granulated garlic to taste (or use your favorite steak seasoning)
1 T flour
1 t canola oil
1/2 t olive oil
1 T soy sauce
1 T butter, melted
1 t lemon juice

Heat a cast iron skillet over high heat until it is very hot. Water should sizzle and evaporate instantly when a few drops are splashed onto the preheated skillet.

Meanwhile, season steak to taste with desired steak seasoning. Lightly rub steak with flour on top and bottom. This helps to form a crust similar to that achieved in steakhouses.

Pour oils into hot skillet and swirl to coat surface. Pour off any excess. Place steak in hot skillet. Cook until well-browed and crusted. Turn and cook until other side is well-browned and crusted.

Cook to desired degree of doneness. For most steaks, the browning process will be ample cooking time to achieve rare to medium rare. For steak more done, lower heat slightly and cook until steak is medium.

Remove pan from heat and add soy sauce, butter and lemon juice. Swirl and baste the steak in the sauce, making sure to cover all surfaces.

Chicken Tortilla Soup

2 chicken breasts cooked and diced (or shredded)
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 can black beans drained and rinsed
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot, saute the onion in the oil over medium heat until tender. Add the garlic and cumin and mix well. Then add the broth, corn, black beans, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Vanilla Pudding (You will never use a box again!)

1/3 C sugar
1 ½ Tb cornstarch
1/8 tsp salt
2 C milk
2 egg yolks
1 Tb butter
1 tsp vanilla extract

Combine first 3 ingredients in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 1 more minute, stirring constantly. Remove from heat.

Beat egg yolks 2 minutes or until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, and cook 3 minutes, stirring constantly.

Remove from heat; stir in butter and vanilla. Pour mixture into custard cups. Cover and chill, if desired. (I like to eat it warm!!!) Yeild: 4 servings.

Hearty Chicken Noodle Soup

2 tsp chicken soup base, or 2 tsp bouillon cubes
3 C canned chicken stock
2 C carrots
2 C chopped celery
¾ C chopped onion
2 cans (10 ½ oz. each) cream of chicken soup
¼ C evaporated milk , or ½ C whole milk
2 C cooked diced chicken
2 ½ oz (about 4 cups) cooked noodles
Salt and pepper to taste

Heat chicken soup base and stock together. Add carrots, celery, onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts, or 10 one-cup servings.

(I half this recipe for my family. For noodles, I use four handfuls of old fashioned (or homemade) noodles and start these cooking before starting on the rest.)

Delicious with french bread!

Lemon Bars

2 1/2 C flour
1/2 C powdered sugar
3/4 C butter
1/2 tsp baking powder
4 large eggs, slightly beaten
2 C sugar
1/2 tsp grated lemon rind
1/3 C lemon juice
pinch of salt
powdered sugar

Combine 2 C flour & 1/2 C powdered sugar; cut in butter with pastry blender until crumbly. Press into 13X9 pan; Bake 350 degrees 20-25 min...till lightly browned. Combine remaining 1/2 C flour and baking powder; set aside. Combine eggs, 2 C sugar, lemon rind, lemon juice, salt. Stir in flour mixture. Pour over prepared crust. Bake 350 degrees for 25 min. dust with powdered sugar when cool.

Chimichangas

1 (16 oz) jar picante sauce or salsa divided
7 cups chopped cooked chicken
1 small onion, diced
2-2½ teaspoon ground cumin (I half this)
1½ teaspoon dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
2½ cups (10 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1½ cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake 425˚ for 8 minutes; turn and bake 5 more minutes. Top with remaining picante sauce and desired toppings. Yield 20 servings.

Chocolate Chip Cookies

2 eggs
1 C sugar
1 C brown sugar
1 C shortening
1 Tbs vanilla
1 tsp soda
1 tsp salt
2 1/2 C flour
chocolate chips

Preheat oven to 350 deg. Cream eggs, sugars and shortening. Add vanilla. Mix the remaining dry ingredients together then add to creamed mixture. Add chocolate chips. Shape dough into balls and place on greased cookie sheet. Bake for 8 - 10 minutes or until light golden brown.

Mini Meatloafs

1 egg
3/4 C milk
1 C shredded cheddar cheese
1/2 C quick-cooking oats
1/2 C chopped onion
1 tsp salt
1 lb ground beef
2/3 C ketchup
1/2 C packed brown sugar
1 1/2 tsp mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves. Place in a greased 13 x 9 baking dish. Combine ketchup, brown sugar and mustard. Spoon over loaves. Bake, uncovered, at 350 deg. for 45 minutes.

Snickerdoodles

1 1/2 C sugar
1/2 C butter softened
1/2 C shortening
2 large eggs
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 C sugar
2 tsp ground cinnamon

Heat oven to 400 deg. In large bowl, beat 1 1/2 cups sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough into balls. In small bowl mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place on ungreased cookie sheet. Bake 8 - 10 minutes.

Peanut Butter Bars

1 C. brown sugar

1 C. sugar

1 C. margarine

1 tsp vanilla

2 eggs

1 C. peanut butter

2 tsp baking soda

1 tsp salt

2 C. flour

2 C. oatmeal

Combine sugars, margarine, vanilla, eggs, peanut butter with mixer. Then add baking soda, salt, flour and oatmeal and mix with wooden spoon or mix all in kitchen aid. Spread evenly onto greased jelly roll pan and Bake @ 350 degrees for 20 to 25 minutes. Cool and spread thin layer of peanut butter then top with chocolate frosting.

Frosting:

1 cube margarine

6 Tbsp milk

3 Tbsp cocoa

1 pound powdered sugar

½ tsp vanilla

Combine margarine, milk, and cocoa in saucepan and cook on low till bubbles around edges. Remove from heat and mix in powdered sugar and vanilla with hand mixer till smooth, and spread over peanut butter. Enjoy!!!

Connie's Funeral Potatoes

1 bag frozen shredded potatoes
1 can cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbs green onions chopped finely
3/4 cup grated cheddar cheese
3/4 cup corn flake crumbs
2 Tbs melted butter
3 Tbs parmesan cheese

Pour shredded potatoes evenly into a 9 x 13 baking dish. Mix together soup, sour cream, milk, onion and cheese. Pour evenly over potatoes. Do not mix. Combine crumbs, butter and parmesan cheese. Sprinkle crumb mixure over potato mixture. Bake at 350 deg for one hour.

Glena's Spaghetti Sauce

2 lbs hamburger
1 large onion
1 qt tomatoes
2 cans tomato sauce
1/4 green pepper
2 T chili powder
1/2 tsp. garlic salt (or 1 garlic clove)
1/2 tsp. oregano
2 tsp. salt
2 T sugar

Fry hamburger with onions. Add remaining ingredients and simmer until it reaches the desired consistency.