Spicy Orange Beef

2 table spoons vegetable oil
1 lb round steak cut into thin strips
1⁄4 cup orange zest
2 cloves garlic, minced
1 teaspoon minced ginger
2 tablespoons corn starch
1 cup beef broth
1⁄4 cup soy sauce
1⁄4 cup orange marmalade
1 small can of mandarine oranges
1 bunch of green oinions, white for cooking, greens for garnish
sesame seeds
Crushed red pepper to taste or heat!

Meat marinade
1⁄2 cup brown sugar
1⁄4 cup soy sauce
2 squirts Asian HOT chili sauce
1 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon ground mustard powder
red chili flakes to heat and taste
Juice from half to a whole orange
Let sit in this mixture for at least a hour, to over night!

In a Wok or deep skillet, heat oil over medium-high heat. Add beef strips ad green oinion bulbs 1/3 at a time. Stir fry for 3 minutes or until browned. When done, remove to a plate lined with paper towels. Continue this process until all beef is done. Return all beef to wok and stir in ginger, orange zest and garlic. Cook for 1 minute until mixed; lower heat. In a separate bowl, mix together beef broth, corn starch, soy sauce, marmalade, and pepper flakes. Pour mixture over beef in wok, stir constantly and bring to a boil. You can add stir fry veggies for added color. I add some mandarine orange pieces once served on plate. Sprinkle sesame seeds and green onions on top. Serve with sticky Asian rice

Zuppa Di Salsiccia (Italian Sausage Soup)

2 lbs Italian sweet sausage

2 Clove garlic, minced

1/2 t ground pepper

1/2 t salt

4- 14 oz beef broth

2 C sliced carrots

2- 14.5 cans Italian style stewed tomatoes

2- 14.5 cans great northern beans, undranied

2- 14.5 cans kidney beans drained

4 small zucchini sliced or cubed

4 c spinach rinsed and torn

In a stock pot or Dutch oven, brown sausage with garlic

Stir in broth,tomatoes and carrots and season with

salt & pepper. Reduce heat, cover & simmer for 15 min.

Stir in beans and zucchini. Cover and simmer for another

15 minuets or until zucchini is tender.

Remove from heat, add spinach, Replace lid allowing the

heat from the soup to cook the spinach leaves. Soup is

ready to eat after about 5 minuets.

Chili Verde

1 Pork roast cubed

4 Cans diced green chilies or 24 fresh roasted assortment of Green ans sweet chilies.

1 can Jalapenos or 2 fresh roasted seeded.

1- 32 oz carton chicken broth

3-4 cloves garlic

1 white onion

Olive Oil

salt, and pepper to taste

cornstarch

In stock pot heat Olive oil,. Brown meat with onions, garlic,

salt and pepper. Remove Pork mixture from pot. In same pot

Saute chilies to bring out flavor. Combine Pork and chilies

in either crock pot or large stock pot. Add Chicken broth.

In crock pot cook for 6-8 hrs on Low. In stock pot bring to boil,

reduce heat and simmer for about 2 hours until meat shreds easily.

Add jalapenos to taste. Add corn starch or flour to desired thickness.

I serve this with Rice, Beans, and tortillas. Cheese, onions, salsa,

and sour cream make good toppings.

Kristine's Homemade Salsa

1/2 bushel tomatoes

3 lg onions chopped

2 4 oz cans jalapenos or 4-6 roasted seeded jalapenos

2 4 oz cans green chilies or 12 fresh roasted chilies

1 C white vinegar

1/2 C sea salt

24 oz Tomato Paste

1 T Oregano

3 T Cumin

3 T sugar

Blanche and take off tomato skins, squeeze juice an seeds

into another container if desired. Otherwise toss out.

Combine all ingredients into large stock pot, Bring to boil,

reduce heat to simmer for 2 hours. Water bath for 45 min

Makes 24 pints

Pineapple Coconut Bars (Paula Deen, the queen of butter)

3 1/2 cups of flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup white sugar
3 large eggs
1 -20 oz can crushed pineapple, drained
Garnish: toasted coconut

Preheat oven to 350 degrees. Lightly grease 9x13 dish.

In a large bowl combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup of butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10-15 mins.

In a medium bowl, beat remailing 1/2 cup of butter and white sugar at medium speed with a hand mixer until creamy. Add eggs 1 at a time, beating well after each addition. Gradually beat in remaining 1 cup of flour. Stir in pineapple. Spread mixture evenly over baked crust. Sprinkle remaining crumb mixture over batter. Bake for 25 mins or until inserted tooth pick comes out clean. Let cool completly before cutting into squares. Garnish with toasted coconut. Hula Hula

English Trifle

Layer in trifle bowl 2-3 times:

Angel food cake, yellow cake or pound cake
1 large pkg. Vanilla pudding, made as directed
Cool Whip or homemade whipped cream
Sliced Bananas
1 pkg. Strawberry Danish Dessert with sliced strawberries

Refrigerate at least one hour before serving.

Asian Big Bowl Soup

2 c hot, cooked rice
1 tbls sesame seed oil
1 garlic clove
¼ c chopped scallion
3 cans chicken broth
1 ½ c chopped carrots
2 c chopped, cooked chicken
2 c chopped bok choy
1 can sliced water chestnuts
1/8 tsp pepper

Heat oil, garlic, and onions. Add broth and carrots, cover boil. Put in rest of ingredients. Cover, boil for 10 minutes. Put soup on top of rice. Serve.

March Recipe Club Meeting

Don't forget to include Recipe-of-the-Month Club on your calendar as you make plans for next week!

Wednesday, March 19

7:30 PM

Kristine Olsen's home

Theme: Your Favorite International Recipe

See you there!