Day 148 | Friday, 14 August 2020

Day 148 - Audio Version

---

Day 148  |  Friday, 14 August 2020
From the Church Mouse

Favorite Foodies for Friday
I will tell you the absolute truth: if I have any of my kids or grandkids to our house, I have to cook these two recipes or lose my membership in the family. Actually, I don’t think that would really happen, but they do ask me to make these dishes often. Try them! They are wonderful!

STROGANOFF STEAK SANDWICH
READY IN:  35mins
YIELD: 6  sandwiches

INGREDIENTS:

• 2/3 c. beer
• 1/3 c. cooking oil
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 2 lb. flank steak, about 1 inch thick
• 2 tbsp. butter
• 1/2 tsp. smoked paprika
• 4 c. sliced onion
• 12 slices French bread, toasted
• 1 c. dairy sour cream, warmed
• 1/2 tsp. prepared horseradish

 
In shallow dish, combine beer, oil, salt, garlic powder and pepper. Place flank steak in marinade; cover. Marinate overnight in refrigerator or several hours at room temperature; drain. Broil flank steak 3 inches from heat for 5 to 7 minutes on each side for medium rare. In saucepan, melt butter blend in paprika and a dash of salt. Add onion; cook until tender but not brown. Thinly slice meat on the diagonal across grain. For each serving arrange meat slices on 2 slices French bread. Top with onions. Combine warmed sour cream and horseradish spoon onto each sandwich. Sprinkle with paprika. Makes 6 servings.
 
Watermelon Salad
​
Prep:     20 mins      Servings:  8
Nutrition:  186.6 calories; 5.1 g protein; 12.9 g carbohydrates; 16.7 mg cholesterol; 358.4 mg sodium.
  Ingredients:

• One small seedless in-season watermelon
• 2 cups crumbled gorgonzola cheese
• 3 cups spring greens
• ⅓ cup pine nuts, toasted
• ¼ cup olive oil
• freshly ground salt
• freshly ground black pepper

Instructions:
Step 1:  Cut 1 inch thick watermelon slices; Remove rind; then slice into 1 inch by 5 inch pieces.
Step 2:  Place two watermelon pieces, parallel to each other, 4 inches apart; place two more pieces across the first two. Cross the next slices across the last two.
 
Step 3:  Place the spring greens into the opening created by the crossed watermelon slices.
 
Step 4:  Sprinkle the toasted pine nuts and the crumbled gorgonzola cheese over the spring greens.
 
Step 5:  Drizzle olive oil over the salad. Finish with ground salt and pepper to taste.