Suki Yaki

From the kitchen of: Carolyn Holt

Ingredients:
1 cup rice (not minute rice) prepared as directed on package
1 lb. steak, sliced into thin diaonal pieces

Brown steak in 1 tbsp. cooking oil and 3 tbsp. soy sauce. Add 2 cans beef broth or bullion.

When broth is heated, add:
4 stalks celery, diced dianonally
1 large onion, sliced
4 green onions and stems, cut in 1 inch pieces
1 4 oz. can sliced button mushrooms
1 green pepper sliced in pieces

Cover and cook 5 minutes only. (Don't overcook vegetables!). Add 1 or more tbsp. of cornstarch to thicken.

Serve over rice.

Note from Jen: Since it's too cold for a dessert, how about a main course. Kathy mentioned she liked this recipe in July. I've never tried it before. Can't wait to try something new.

Christmas Dessert (aka Peppermint Cake)

From the kitchen of: June Holt

Crust Ingredients:
1 lg. box vanilla wafers--12 oz.
1/2 c. melted butter or margarine

Crush wafers--combine with butter and press 2/3 in bottom of 9x13 pan. Reserve rest for top.

Chocolate Layer Ingredients:
1 1/2 c. powdered sugar
1/2 c. butter softened
4 eggs
2 sq. melted unsweetened chocolate
2 tbs. Hershey cocoa
1 tsp. vanilla

Mix these ingredients in order given. Mix long enough for mixture to thicken (5-10 minutes). Spread over crust.

Peppermint Layer Ingredients:
7 oz. jar marshmallow cream
1 c. whipping cream whipped
1/2 c. crushed peppermint candy--crush in blender
1 c. nuts (optional)

Whip cream--add marshmallow cream and peppermint candy. Spread over chocolate layer. top with rest of crust. Freeze---Allow to defrost 1/2 hour before serving.

Note from Jen: Buffer asked me for this recipe before Christmas. Sadly, I didn't check my email until this week. But it was a good reminder for me to start working on this blog again. I think that once a week was a little overwhelming. Let's try once a month. And I'm all for requests!

Pavlova

From the kitchen of:

Ingredients:
5 egg whites
1 1/4 cups sugar
1/2 tsp. cornstarch
1/2 tsp. white vinegar
1/2 tsp. vanilla

Whisk egg whites until fluffy and holding in peaks. Fold in 1/2 of sugar and all other ingredients. Add remaining sugar and whisk for four minutes until stiff peaks.

Use a baking sheet lined with parchment paper in a 10" circle. Shape pavlova mixture into a round about 2 inches high. Back at 275 for 1 1/4 hours. Remove from oven and turn upside down onto a serving plate. When cool, frost with whipped cream and fresh fruit.

Note from Jen: A truly international dessert. I was told Grandma June got this Australian dessert named after a Russian ballerina while serving their mission in Ireland. I know that my family has shared it with people from Germany, Brazil, Japan, Taiwan, Italy, Mexico, and Argentina to name just a few. How about your families? Who have you shared it with?

Pictures from Sandie

Playing dress up with Grandma June's clothes

Huston enjoying "Death by Chocolate" at Laguna.

Best Home Made Root Beer

From the kitchen of: Diane Perkins

Ingredients:
1 Bottle Hires Root Beer Extract
5 lbs. sugar
4 gals. water

Mix ingredients thoroughly. Add 50 cents worth of dry ice, chopped in smaller pieces.

Note from Jen: Here's another fun summer recipe. I've never made root beer before. But I bet that dry ice is more expensive than 50 cents now.

Pineapple & Coconut Sherbet

From the kitchen of:  Evelyn I. Vernon

Ingredients:
1 can #2 crushed pineapple
1 can condensed milk
3 c. sugar
4 1/2 c. milk
1 c. coconut
Juice of 2 1/2 or 3 lemons
1 pint shipping cream (whipped)

Dissolve the first three ingredients, heat until sugar melts.  Add rest of ingredients putting whipping cream that has been whipped in last.  Have everything cold when you add it.  Freeze and serve.

Note from Jen:  I thought something cold for the Fourth of July might be nice!  (Mom's guessing that #2 can is a 14 oz. can for the pineapple.  Try it and see.)  Happy Independence Day everyone!

Death By Chocolate

From the kitchen of:  Relief Society
Date:  8-11-97

Ingredients:
2 pkg. Jello No-Bake Chocolate Silk Pie
1 pkg. Chewy Fudge Brownies
1 twelve ounce Cool Whip
1 pkg.  Skor Bar Bits or 4-6 Skor Bars

Make pie filling according to pkg. directions (discard crumbs).  Refrigerate.  When brownies are cool, cut in 1 inch pieces (9x13 pan).  Make two layers in each bowl.

Each layer has:
1/4 pan brownies
1/4 c. Skor Bits
1/4 of Chocolate Mouse
1/4 pkg. Cool Whip

(One of  Sandie's favorite--even though she doesn't like chocolate)

Note from Jen:  I think this is supposed to be in TWO triffle bowls.  But I'm not sure.  Try it and see.  Enjoy!