Sunday, June 19, 2011

Philly Steak Sandwiches

*My husband requested steak sandwiches for Father's Day--I've only ever seen Philadelphia from the window of an Amtrack so I can't say if these are the real thing or not, but they are so good!  Definitely a keeper!  These were so flavorful, don't let the long list of spices scare you--they are all probably just sitting in your cupboard waiting for you to make these tonight!  All 5 plates in my house were polished clean.

Adapted from Allrecipes

1 1/2 lbs beef sirloin, cut into thin strips
3/4 t salt
3/4 t black pepper
3/4 t paprika
3/4 t chili powder
3/4 t onion powder
3/4 t garlic powder
3/4 t dried thyme
3/4 t dried marjoram
3/4 t dried basil
1 T Worcestershire sauce, or a little more
3 T vegetable oil
1 onion, sliced
1 green bell pepper, julienned
1 red bell pepper, julienned
6 ounces Provolone cheese
6 large hoagie rolls, split lengthwise

1.  Slice meat thinly (it helps to partially freeze the meat--for only 30 minutes or so).  Place beef in a large bowl.  In a small bowl, mix together spices.  Sprinkle over beef.  Sprinkle Worcestershire sauce over meat and marinate in fridge for 1-4 hours.
2.  Heat half of the oil in a skillet over medium-high heat  Saute beef to desired doneness, and remove from pan.  Heat the remaining oil in the skillet, and saute the onion and green pepper.
3.  Add meat back to skillet and place cheese over top to melt.
4.  Preheat oven on broiler setting.
5.  Butter the rolls and lightly brown under broiler.  Add meat mixture and enjoy!

Sensational Slush

Prep: 25 min + freezing
Colorful and refreshing, this sweet-tart slush is a favorite.  It is recommended to freeze the mix in 2- and 4- cup containers so it can be served in small portions.

1/2 c sugar
1 pkg (3 oz) strawberry gelatin
2 c boling water
2 c sliced fresh strawberries
1 c unsweetened pineapple juice
1 can (12 oz) frozen lemonade concentrate, thawed
1 can (12 oz) frozen lemonade concentrate, thawed
2 c cold water
2 L lemon-lime soda, chilled

In a large bowl, dissolve sugar and gelatin in boiling water.  Place the strawberries and pineapple juice in a blender; cover and process until smooth.  Add to gelatin mix.  Stir in concentrates and cold water.  Cover and freeze for 8 hours/overnight.  Remove from freezer 45 min before serving.  For each serving, combine 1/2 c slush with 1/2 cup soda; stir well.  20 servings.

*I've wanted to try this recipe for a long time and when we decided to have a summer party, it was a perfect opportunity.  It was very sweet and tangy.  I think that it is better at a 1:2 ratio, 1/2 c slush with 1 cup soda.  I froze the slush in ice cube trays and in plastic cups for easy serving.

German Scones

Adapted from Simply the Best Recipes from the Ruby Valley

2 packages dry yeast
1/2 c warm water
1 T sugar + 1/2 c sugar
1 c boiling water
1/2 c margarine, partially melted
2 t salt
3 beaten eggs
5 1/2- 6 c flour

1.  Dissolve yeast in water.  Add 1 T sugar.  
2.  In a separate bowl, mix 1/2 c sugar, margarine, and salt.  Pour 1 cup boiling water over mixture.
3.  Add eggs, yeast mixture, and flour to margarine mixture.
4.  Let rise for 1 hour, then refrigerate.  When desired, roll out very thing and cut in 2 inch squares.  Fry in hot fat.

*This was a treat for Father's Day breakfast.  Serve with fresh fruit, jam, honey, or whatever you like.  The only thing I would change is divide the recipe in half or even less--this recipe made enough to feed a whole neighborhood!  I didn't count, but it probably made at least 5 dozen.