Easy New Recipe
I love trying new recipes, especially when they are easy and Pa Lloyd says “ You can make that one again!”
We do like stir frys and I make them at least once a month. Most of them take more time then this one.
So many ingredients to chop and prepare ahead! Not this one. This is another recipe I found in a Taste Of Home magazine.
I served it with plain rice and a side vegetable.
I hope that you like it too.
 
Classic Cashew Beef
4 tsp. cornstarch
4 tsp. soy sauce
1 tsp. sesame oil
 
1 tsp. Oyster sauce
1/4 tsp. ground ginger
1/2 cup chicken broth
 
1 pound beef steak (any kind)
2 Tblsp. canola oil
8 green onions, sliced
2/3 cup cashews
2 garlic cloves, minced

In a small bowl combine the first 6 ingredients, whisk until smooth and cornstarch dissolved. Set aside.
In a large skillet, stir fry the beef in 1 tablespoon oil until no longer pink, then remove from pan. Heat remaining oil and stir fry onions, cashews and garlic for 1 minute. Stir in cornstarch mixture, bring to boil.Cook and stir for 2 minutes then stir in steak. Heat through and serve over rice.
 
Have a great week!

Where’s the Peas??
My daughter Mary has worked at a golf club in Okoboji for many years. Last year she asked me if I would make pea salad for 40 people for one of the events. Even though pea salad isn’t one of my specialties and I had no idea how much to make, I consented. Last week I got another call for the same and she appealed to my ego, telling me that one of the guests said it was the best pea salad he had ever eaten! That presented a problem as I don’t really have a recipe it probably never turns out the same, I had not written down my amounts I used and I like a certain kind of frozen peas!
Unfortunately I had not seen this brand of peas in the store for at least 6 months. I asked about them and was told they no longer carried them. Last week I was walking down the frozen foods aisle trying to  decide what kind of peas I wanted to try instead. Imagine my surprise when there on the shelf were the GRAND brand Petit frozen peas. I didn’t think I would ever get emotional over a package of frozen peas! I can’t guarantee the salad will taste the same as last year, but its made and delivered. This time I wrote down the amounts and the recipe I used!
 
Pea Salad
Dressing:
1/3 cup sour cream
1 Tablespoon (rounded) Hellman’s mayonnaise
1 Tablespoon (rounded) Spin Blend salad dressing
2 tsp. dry ranch dressing (gives it a little zip). Mix together.

4 cups Grand brand Petit frozen peas (thawed and drained). You don’t have to cook them.
8 slices bacon, cooked until crisp and chopped
1/2 small red onion, chopped
6 oz. Colby cheese, cut into small cubes
2 hard boiled eggs chopped
salt and pepper to taste

 Add the dressing to the peas, then fold in the remaining ingredients, cover bowl and refrigerate 2-4 hours before serving.
 
Have a great week!

One of my favorite summer foods is fresh peaches! I especially like Colorado peaches. They are always good and worth the wait! Pa Lloyd’s favorite way to eat peaches is with short cake (the easy Bisquick kind). I just made him his third short cake. Since I have to watch my carbs, I have only indulged having it once, which leaves him a lot of short cake to eat! Luckily peaches are good by themselves. My doctor’s three month time limit is soon approaching! I am going to share a peach dessert with you that comes from my friend Pat Knewtson. Unless I have company I won’t make it this year. There is a limit to my self control!
 
Peach Dessert
 Crust:
 3/4 cup butter
1 1/2 cups flour
1  Tablespoon sugar
2 egg yolks
1/4 teaspoon salt
Pat in a greased 9x13 inch cake pan.

Sliced and peel 6 cups peaches.
Lightly toss with 2 cups sugar and 9 tablespoons flour.
Layer over crust and dot with a little butter.

Beat 2 eggs with 1 1/2 cups plus 2 tablespoons cream.
Pour over peach layer.

Bake one hour at 350 degrees. Cool.
Can serve with whipped topping or ice cream.
 
Enjoy the fair and have a great week!

I just can’t get enough of fresh tomatoes and cucumbers!
We have two tomato plants and they are
starting to produce. A trip to the farmer’s markets
supplies me with fresh cucumbers, so I am a happy
girl! I found this recipe on Facebook and have prepared
it twice already. It’s fast and easy and I love it. I
hope that you will too!

Cucumber/ Tomato salad
2 cucumbers, sliced in quarters lengthwise then
cut into chunks
1 –2 medium tomatoes, cut in chunks
4 slices bacon - fried, drained and crumbled
2 Tablespoons mayonnaise ( I used Hellmann’s)
1/4 tsp. garlic powder
salt and pepper to taste

Mix together mayonnaise, garlic powder and salt
and pepper. Add cukes, tomatoes and bacon mix and
chill until serving. If you mix the dressing first and
then add the veggies and bacon, you have one less
bowl to wash!

Have a great week!

My husband has three brothers. His youngest brother, Bill is the best brother-in-law ever! He is the one that works to keep the family connected. He always shows up for family graduations, confirmations and weddings. If someone needs help with a building or household project, he shows up to help. He often call my husband to meet part-way for breakfast. He even makes a trip to Arkansas every couple of years to visit another brother. Recently he celebrated a birthday and his two children took him on a salmon fishing trip to Michigan. He knows I like salmon, so yesterday when he and Pa Lloyd met for breakfast he had a cooler with salmon steaks to share with me. So I got to looking at salmon recipes. I fixed it for lunch and it was simple and so good, so that is your recipe today, all because of my special brother-in-law Bill!

Tarragon Salmon steaks
2 salmon steaks
2 Tablespoons melted butter
2 tsp. lemon juice
1 Tablespoon minced fresh tarragon (if you don’t have fresh, use dried but less, as the flavor is more intense when its dry)
1 Tablespoon fresh chopped parsley
salt and pepper to taste

Place salmon in ungreased glass baking dish, skin side down. Drizzle with a mixture of the melted butter and lemon juice. Sprinkle with salt and pepper, then sprinkle with parsley and tarragon. Bake uncovered at 350 degrees for 20-25 minutes or until fish flakes. I baked for 25 minutes.  Serves 2.
Have a great week!