April Gourmet Night 2011

Soy Scallion Flank Steak Good Housekeeping
1/2 c soy sauce
3 cloves garlic
2 T grated ginger
2 T rice vinegar
1 T Asian sesame oil
1 T sugar
1/2 tsp ground red pepper
1 bunch green onions
2 1/2 lbs beef flank steak

Mix soysauce, garlic, vinegar, oil, sugar and red pepper until sugar dissolves. Reserve 3T marinade , cover it and stick in fridge. Transfer the rest of sauce to large ziplock. Thinly slice greeen onions. Reserve 1/4 c for garnish. Add steak to marinade in ziplock bag. Seal tighat and refrigerate at least 2 hrs or overnight. When done marinating scrape off onions and cook on grill for 12-14 min. Turning once. Let steak stand 10 min. In small bowl mix reserved marinade and 3T hot water, then drizzle over steak. Sprinkle with green onions.

Bell Tower Breadsticks Carolyn Perry
24 frozen rolls (Bring out let thaw for 45 min)
24 chopsticks
1/2 cup melted butter
1 tsp garlic salt
1 tsp garlic powder
1 tsp dill weed
1/2 tsp italian seasoning

Roll out rolls 6 inches long then wrap around chopsticks leaving 2 inches at bottom. Place on greased cookie sheet. Cover and let rise until double in size. Preheat oven 350. Bake 15-20 min until golden brown. Remove from oven and brush with butter mixture. Serve warm.

Sally's Italian Pasta Salad Chelsa Adamson
12 oz three cheese stuffed tortellini (cooked, drained and cooled)
4 oz assorted pasta shapes (cooked, drained, and cooled)
1 c marinated artichoke hearts cut
1 c crumbled feta cheese
1/2 c shredded parmesan cheese
1/2 small red onion slivered
1 c frozen peas
1 c grape tomatoes
Johnny's Jamaica Mistake Dressing

Toss everything together and enjoy.

Twice Baked Potatoes Favorites Cookbook
4 medium size baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
2 green onions, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
3/4 cup grated Cheddar cheese

Bake potatoes and cut in half lenghwise. Spoon portato into mixing bowl and set skins aside.
To potatoes, add sour cream, butter, cream cheese, onions, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese andfill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake 350 degrees for 20 minutes.

Chocolate Pavlova The Joy of Baking
6 large egg whites room temperature (room temp is the key to this recipe)
1/4 tsp cream of tartar
1 1/4 cups superfine castor sugar
1 tsp white vinegar
1 tsp pure vanilla extract
1 tsp cornstarch
3 T dutch processed cocoa powder
2 ounces semi sweet or bittersweet chocolate, chopped

1 cup heavy whipping cream
1 T granulated white sugar
Fresh fruit- raspberries, blackberries, strawberries, and kiwi fruit.

Preheat oven 275 degrees and turn down to 250 to bake. Line jelly roll with parchment paper and draw a 8 inch circle in the middle of it. Or 8 small circles.

With an electric mixer use the wisk attachment and beat the egg whites until f0amy. Add the cream of tartar and continue to beat until they hold soft peaks. Start adding the sugar, a tablespooon at a time, and continue to beat until the meringue holds stiff peaks. Using a large rubber spatula fold in vinegar and vanilla. In a small strainer sift the cocoa powder and cornstarch in the bowl. Lastly fold in chopped chocolate. Spread the meringue inside the circle on the parchment paper. Make sure you turn down oven to 250 degrees before baking. Bake for 1 1/4 hr -1 1/2 hrs or until the outside is dry. If doing 8 small circles bake for 50 min. Turn off oven and cool completely in oven. Can be stored in airtight container for a few days.
Top with homemade whip cream and fruit.

Shrimp Dip Kim Nelson
1 can deveined shrimp
8 oz cream cheese
1 T grated onion
2-3 sprinkles of chili powder
1/2 cup light or regular mayo
2 tsp lemon juice

Blend with mixer until smooth. Let chill overnight. Serve with potato chips.