Teriyaki Finger Steaks

 

Ingredients

· 2 pounds boneless sirloin steak

· 1/2 cup light soy sauce

· 1/4 cup vinegar

· 2 tablespoons brown sugar

· 2 tablespoons minced onion

· 1 tablespoon vegetable oil

· 1 garlic clove, minced

· 1/2 teaspoon ground ginger

· 1/8 teaspoon pepper

 

Steps

1) Trim fat from steak and slice lengthwise into 1/2-inch strips; place in a large glass bowl, Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals.

 

From: Taste of Home Down-Home Diabetic Cookbook

Recipe by: Jeri Dobrowski, Beach, North Dakota

 

S'mores

Boy do we have the best quirky cookbook for a relaxing evening in July! This month, check out S'mores: Gourmet Treats for Every Occasion by Lisa Adams. Not only do these recipes pair perfectly with the summer season, but they align with BPL’s Summer Reading theme – Read Beyond the Beaten Path. If you’re hosting a cookout, or just sitting around the fire with loved ones, this is the perfect title for you. With dozens of recipes to love, how could we pick a favorite: Fruit Flavor Burst, Banana Caramel, Kettle Corn, Caramel Apple, Chocolate Raspberry, Croissant, Stuffed Apricot, The Roasty Toasty, Chocolate Yogurt, and so many more! This book can be found under the call number, “641.853 Ada” in our Adult collection, but you might want to head to our website to put it on hold, because it’s definitely well loved by our patrons and people everywhere, having a five-star review on most websites. If you miss the chance to get your hands on Adams’s book this month, you can use August 10th (National S'mores Day), or August 30th (National Toasted Marshmallow Day) as the perfect excuse to indulge in this beloved campfire dessert!

Amish Fried Dressing

 

Ingredients

· 8 cups bread cubes

· 1/2 cup celery, chopped fine

· 1/2 cup onion, chopped fine

· 1/2 cup carrots, chopped fine

· 2 cups chicken broth, divided

· 5 eggs

· 2 1/2 cups milk

· 1/2 tsp. salt

· 1/2 tsp. fresh cracked pepper

· 1 tsp. poultry seasoning

· 1/4 cup dried parsley

· 4 - 6 tbsp. salted butter

 

Steps

1) Preheat the oven to 325°F. Toast bread cubes on a cookie sheet for 15-20 minutes. While bread is toasting, combine celery, onion, carrots, and 1 cup chicken broth. Bring to a boil and boil for 5 minutes. Beat eggs; add milk, remaining chicken both, salt, pepper, poultry seasoning, and parsley. Combine egg mixture with toasted bread and cooked vegetables.

2) Melt 2 tablespoons butter on a large frying pan, and pour in half of the bread mixture (mixture will be runny; reserve excess liquid). Fry lightly, then place in a lightly greased 9x13 dish. Repeat frying process with remaining bread mixture, adding more butter as needed. Pour any excess liquid over dressing and dot with remaining butter. Bake uncovered for 30-40 minutes. Serve with gravy (for an easy recipe, see Brown Beef Gravy on page 144) Serves 6-8.

 

From: A Farmer’s Daughter: Recipes from a Mennonite Kitchen

By: Dawn Stoltzfus

 

Marmalade Bread and Butter Pudding

 

Ingredients

· 10 slices bread, rusts removed

· Butter for spreading

· 1/3 cup bitter orange marmalade

· 3 cups milk

· 3 eggs

· 1/2 cup sugar

· 1 teaspoon vanilla extract

· Sugar, extra, for sprinkling

 

Steps

1) Preheat the oven to 325°F. Spread one side of five of the bread slices with butter and the remaining five slices with marmalade. Sandwich together a buttered slice and one spread with marmalade, then cut each sandwich into three long strips. Place in a greased 4 cup (2 pint) capacity ovenproof dish, making a rough lattice pattern. Place the milk, eggs, sugar and vanilla in a bowl and whisk to combine. Pour over the bread and allow to stand for three minutes. Sprinkle over some extra sugar and place the dish in a baking tray. Pour in enough hot water to come  halfway up the side of the dish and bake for 1 hour 5 minutes or until the pudding is set. Allow to stand for 5 minutes and serve warm. Serves six.

 

From: Modern Classics: Book 2

By: Donna Hay

 

Mediterranean Seafood Stew

 

Ingredients

· 1/4 cup extra-virgin olive oil

· 2 leeks, sliced

· 1 red bell pepper, diced

· 1 fennel bulb, trimmed and diced

· 2 shallots, minced

· 4 garlic cloves, minced

· 3 tomatoes, seeded and chopped

· 1 teaspoon fennel seeds

· 4 cups chicken broth or fish broth

· 24 hard-shell clams or mussels

· 1 pound white fish, such as halibut, cod, snapper, or sea bass, cut into chunks

· 1 1/2 pounds shrimp, peeled

· 1/4 cup pesto, or 1/3 cup chopped fresh basil

· Salt and freshly ground black pepper

 

Steps

1) Heat the oil in a large saucepan or Dutch oven over medium-high heat. Sauté the leeks, bell pepper, fennel, shallots, and garlic in the oil until tender-crisp, about 5 minutes.

2) Add the tomatoes, fennel seeds, and broth. Bring to  boil, then reduce the heat and simmer for 10 minutes.

3) Add the clams to the broth, cover, and simmer for 5 minutes. Add the white fish and simmer for another 5 minutes. Then, add the shrimp, cover, and cook until the shrimp turn pink, about 5 minutes.

4) Stir in the pesto. Season to taste with salt and pepper. Discard any clams that have not opened. Serve at once.

 

From: 101 One Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan

By: Andrea Chesman