CHOPPED STEAKS
From Mabel Reid
Roll chopped steak in flour and fry it.
Put it in a bowl and cover it with a thin gravy made from the fryings.
Put it in the oven at 250 degrees for two hours.
Season to suit taste.
This is my way of having meat ready to eat when I get home from church. I seldom have steak other than on Sunday when I am expecting company.
PARTY PUNCH
From Lyn Sewell
6 cups sugar
12 oz. peach jello
1 (6 oz.) can frozen lemon juice
1 (6 oz.) can frozen orange juice
2 large cans pineapple juice
1 large bottle 7-Up
Make syrup of sugar and 4 cups water. Dissolve jello in hot syrup; cool. Add fruit juices and 1 gallon water.
Just before serving add 7-Up. May be served over ice.
Yield: 100 punch cup servings.
EASY CRUSTLESS KETO PUMPKIN PIE
STRAWBERRY CHEESECAKE
From Lucy Reid
Crust:
1 1/4 cups graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter
Cake:
1 lb. cream cheese (2 8 oz. blocks)
3/4 cup sugar
3 eggs
1 t. vanilla
Topping:
1 pt. strawberries
1 1/2 T. cornstarch
1 T. lemon juice
red food coloring, if desired
Line 9" pie plate with crust mixture.
Blend cheese, sugar, eggs and vanilla until smooth and creamy.
Pour in shell and bake at 350 degrees for 35 minutes or until firm.
Cool.
Cook berries and cornstarch until thick and clear. Remove from heat.
Add lemon juice and coloring. Let cool a few minutes.
Spread over top of cooled cake. Chill.
BROCCOLI CHEESE AND RICE
From Angie Reid (Marion Gilliam)
1 stick butter
1 large onion, chopped
1 (16 oz.) pkg. frozen chopped broccoli
1/3 cup 2% milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) jar cheese sauce
1 1/2 cups long grain rice, cooked
Melt butter over medium heat; add onion and cook until tender.
Add broccoli; cook until tender.
Mix soups and cheese sauce together with rice and add to broccoli mixture; cook until cheese is melted.
Place in casserole dish and bake at 350 for 30 minutes or until hot and bubbling.
OYSTER CRACKER SNACK
From Lucy Reid
1 (12-14 oz.) pkg. oyster crackers
1 pkg. dry Ranch Dressing
1 t. onion salt or powder
1 t. garlic powder
1 t. dill
1 cup vegetable oil
Put all ingredients in a Ziploc bag and shake to combine.
MAHI STEAK WITH CHEESE GRITS
From Jonathan Troyer
Thaw Mahi steak.
Let fish sit on counter for 30 minutes to allow it to come to room temperature.
Liberally coat both sides with Kosher salt and ground pepper.
Heat pan to medium heat.
Once pan is heated, oil pan, just enough to coat surface of pan.
Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.
Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan.
Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.
Serve that magic!
Salt and half some more limes, if desired.
JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.
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