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
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.
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.
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.