Misc Yummy Recipes

Cranberry-Pineapple Minis

20 oz canned crushed pineapple, in juice
6 oz JELL-O Raspberry flavor gelatin
16 oz whole berry cranberry sauce
2/3 c Walnut pieces
1 apple, chopped

Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.

Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin cups.

Refrigerate 2 1/2 hours or until firm. Remove liners.

Serves 24

(I left out the nuts. Next time I make this I plan to do only 8 oz whole berry cranberry sauce and then add 8 oz of manderin oranges)

Steak Sandwiches with Onions, Peppers and Blue Cheese

12 oz thinly sliced beef top round or top sirlion sandwich steaks, cut into strips (1/4 in thick and 2 inches long)
1/2 tsp pepper
1/2 tsp salt, divided
4 tsp vegetable oil, divided
1 large sweet onion, halved, sliced (2 cups)
1 large red bell pepper, quarted lengthwise, sliced crosswise
1 garlic clove, minced
1/3 c water
2 TBSP balsamic vinegar
4 slices sourdough bread, toasted
1/4 c crumbled blue cheese

Pat beef dry with appear towels, sprinkle with pepper and 1/4 tsp of the salt. Heat 2 tsp of the oil in large nonstick skillet over high heat until hot. Cook 1 1/2 minutes or until browned but still pink in center, turning occasionally. Remove beef

Add remaining 2 tsp oil to skillet. Add onion, bell pepper, garlic and remaining 1/4 tsp salt. Reduce heat to medium-high; cook 4 to 6 or until vetables are slightly browned, stirring frequently. Add water, cook 2 to 3 minutes or until most of the liquid has evaporated and vegetables are tender. Remove from heat.

Return beef and any accumulated juices to skillet; stir in vinegar. Spoon over bread; sprinkle with cheese.

4 Sandwiches