Pepper Steak

A summer classic when the tomatoes are prime

Pepper Steak

Linda Holzheimer

  • 3 T. oil
  • 1 1/2 lbs flank or round steak cut into thin strips
  • 1 clove garlic, minced
  • 1/2 t. salt
  • dash pepper
  • 1/4 t. ginger
  • 1/4 t. sugar
  • 1/4 c. soy sauce
  • 2 green peppers cut into large chunks
  • 1 lb. fresh bean sprouts
  • 1 medium onion, sliced
  • 4 medium sized tomatoes, quartered
  • 2 T. cornstarch
  • 1 c. beef broth

Heat oil in wok or large frying pan.  Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink.  Move meat from center of skillet; add soy sauce, green pepper and onion.  Cook, covered about 3 minutes.  Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes.  Make a smooth mixture of cornstarch and broth; add to hot mixture.  Stir gently until thickened.  Service over hot white rice.

 

 

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Shrimp Creole

Linda Holzheimer

  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 lb. can tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ½ – 1 t. chili powder
  • 1 T. Worchester sauce
  • dash tobasco
  • 1 t. cornstarch
  • 2 t. cold water
  • ¾ lb. shrimp
  • ½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender.  Add tomatoes, tomato sauce and seasonings.  Simmer uncovered for 45 minutes.  Mix cornstarch with water, stir into sauce.  Cook and stir until thickened.  Add shrimp and green pepper.  Cover and simmer until done.

Shenanoah Spaghetti with Chicken

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Skillet Sausage and Peppers

  • 2 T. oil
  • 1 ½ lb. mild Italian sausage
  • 1 large green pepper, seeded and chopped
  • 1 (28 oz.) can whole Italian tomatoes
  • 1 medium yellow onion
  • ½ cup red wine

Heat oil in large skillet (medium high heat).  Add sausage and brown 15 minutes.  Drain excess oil.  Add green pepper, tomatoes, onion, and wine;  simmer over low heat, stirring occasionally, 30 minutes.  Serve over hot noodles.

Makes 4 – 6 servings.

Leftover Steak and Rice Dish

From an old Utopia Beach Club cookbook.  Perfect week night quickie.

  • 2/3 uncooked rice
  • 2 t. oil
  • 1 t. salt
  • 1 ½ cups boiling water
  • 1-2 beef bouillon cubes
  • 2 t. soy sauce
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 green pepper, chopped (optional)
  • 1 cup leftover steak, pork etc.. cut into small pieces
  •  nature seasons salt to taste

cook rice in hot oil until golden.  Add salt, water bouillon, soy sauce.  Cook covered for 20 minutes.  Add rest of ingredients and ¼ cup more water if necessary.  (May need to add more soy if adding water).  Season with nature season salt.  Cover tightly and cook 10 minutes more.