Beef & Broccoli

Ingredients

• 1/4 cup flour
• 1 (10.5 ounce) can beef broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1 pound flank steak, cut into bite size pieces
• 1/4 teaspoon chopped fresh ginger root
• 1 clove garlic, minced
• 4 cups chopped fresh broccoli

Directions

1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. In a large skillet over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Irish Chicken and Dumplings

Ingredients

•     2 (10.75 ounce) cans condensed cream of chicken soup
•     3 cups water
•     1 cup chopped celery
•     2 onions, quartered
•     1 teaspoon salt
•     1/2 teaspoon poultry seasoning
•     1/2 teaspoon ground black pepper
•     4 skinless, boneless chicken breast halves
•     5 carrots, sliced
•     1 (10 ounce) package frozen green peas
•     4 potatoes, quartered
•     3 cups baking mix
•     1 1/3 cups milk

Directions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Teriyaki Beef Kabobs

Ingredients

•     1/4 cup vegetable oil
•     1/4 cup orange juice
•     1/4 cup soy sauce
•     1 teaspoon garlic powder
•     1 teaspoon ground ginger
•     1 3/4 pounds beef tenderloin, cut into 1-inch cubes
•     3/4 pound cherry tomatoes
•     2 large green peppers, cubed
•     1 large red onion, cut into wedges
•     Hot cooked rice (optional)

Directions

1. In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well. Reserve 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard the marinade.
2. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions.
3. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Serve meat and vegetables over rice if desired.

Baked Buffalo Chicken Pasta & Cheese

Ingredients

Makes ~8 (1 cup) servings

•     1 pound rotini pasta
•     1 chicken breast (boneless/skinless), cooked and cut into chunks
•     1 Tbs butter
•     1 Tbs flour
•     1-1/2 cup milk
•     3/4 cup shredded monteray jack cheese
•     1/3 cup shredded sharp cheddar cheese
•     1/2 cup Frank's Hot Sauce
•     1/3 cup Italian bread crumbs

Directions

1. Preheat oven to 375° F
2. Prepare water for pasta and cook according to directions.
3. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk and stir. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in Frank's Hot Sauce.
4. Spray a 9" x 13" baking dish with non-stick spray. Stir chicken and sauce into pasta until evenly mixed. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Drizzle with Frank's Hot Sauce as desired.