CORN BREAD SALAD 6 c. crumbled corn bread 2 c. mayonnaise 2 stalks of celery, chopped 1 lg. green pepper, chopped 2 lg. tomatoes, diced 3/4 c. chopped green onions 3/4 c. chopped pecans 1 (4-oz.) jar diced pimento, drained Combine all ingredients, stirring well. Cover and chill at least 2 hours.
TERIYAKI BEEF ‘N BROCCOLI STIR-FRY 8 oz. lean beef sirloin steak, cut into bite-size pieces 1/2 c. reduced-sodium soy sauce 1/4 c. vinegar 2 T. brown sugar 2 T. oil, divided 1 clove garlic, minced 1 T. fresh ginger 1/4 tsp. pepper 2 c. broccoli florets, fresh or frozen 2 T. cornstarch 2 T. soy […]
11/2 lbs. lean ground round 1/4 c. dark brown sugar 1/4 c. soy sauce 1 T. sesame oil 3 cloves garlic, minced 1 T. fresh minced ginger 1 tsp. crushed red pepper flakes 1 tsp. salt 1/2 tsp. pepper Lettuce leaves of choice Cooked rice (opt.) Brown beef in a nonstick skillet and drain. Add […]
GREEK CHICKEN 11/2 tsp. garlic powder 1 T. Italian seasoning 1 tsp. salt 1 tsp. pepper 4 boneless chicken breasts 1 T. canola or olive oil Feta cheese crumbles (opt.) Kalamata olives (opt.) Lemon wedges (opt.) Mix first 4 ingredients together in a small bowl. Spread oil on both sides of chicken breasts. Sprinkle with […]