Orange Beef Teriyaki

This was pretty good and worth trying again. The only way I can thinly slice steak is to cut it while partially thawed.

Orange Beef Teriyaki

Nelly Parker, Hersey, MI
America's Family Recipes 2006 by Taste of Home

1 can (11 oz.) mandarin oranges
1 tablespoonb cornstarch
1 1/2 pounds bonelss beef sirloin steak, thinly sliced
2 tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons honey
1 1/2 teaspoons ground ginger
1 garlic clove minced
Hot cooked rice
Green onion and orange peel curls, optional

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside. In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice. Garnish with curls if desired. Yield 4-6 servings

Summer Spinach Salad

If you haven't tried a new salad in a long time, this was FABULOUS!! Couldn't get enough of it.

Summer Spinach Salad

Callie Berger, Diamond Springs CA
America's Best Church Supper Recipes by Taste of Home

1/2 cup vegetable oil
1/4 cup chopped onion
2 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons plus 2 teaspoon sugar
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1 1/2 teaspoons poppy seeds
8 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut into 1/2 inch slices
1/2 cup slivered almonds, toasted

Place the first 6 ingredients in a blender o rfood processor; cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended.

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.
Yield: 14 servings

Broccoli Cheese Soup

For brainless, yet yummy soup, here's my easy version. Can you make it from scratch? Probably. The whole point of this soup is easy. Perfect for a cold or wet day. My former boss gave me this recipe in the early 80s. If you want a from-scratch recipe, Emeril's is the best there is.
Emeril's Broccoli and Cheese Soup

Broccoli Cheese Soup

1 can Campbell's Cream of Mushroom
1 can Campbell's Cheddar Cheese Soup
1 10 oz. bag frozen broccoli
water and/or milk
1/8 tsp. pepper

In a saucepan, cook the broccoli and pepper according to package directions. Once cooked, leaving the broccoli and water in the pan, add the soups and 1 can of either water or milk. Mix well and heat. Add more water if too thick. You want a total of about 1.5 cans of water/milk. Serve with crusty bread.

Alternative for fresher flavor: add 1 cup of shredded cheddar plus 1/3 cup half and half or cream. I don't usually do this because of the calories.