What’s cooking Suzanne?

By Staff
Suzanne Langcuster
The Super Bowl is almost here and we look forward to cheering our favorite team on to victory.
This chanpionship will be played in Miami tomorrow at the Sun Life Stadium. Some will not be wathing but for those who are interested we have come up with some fast, easy recipes to enjoy while you watch. Have great day.
Also, we had a response from Dot Kirkpatrick on how to make buttermilk from powdered milk.
The recipe is below. Thanks Dot.
1 qt. pkg. or dry powdered mlk
1 qt. jar
1 c. buttermilk
Put a one quart package of powdered milk in a one quart jar. Add 1 c. bottermilk and fill jar with warm water and mix. Let sit out overnight.
In the morning stir and you have 1 quart of buttermilk. Refrigerate. This is very economical.
Super Bowl Recipes
Helman's Creamy Spinach Dip
1 c. Hellman's mayonnaise
1 pf. Knor Vegetable recipe mix
1 pkg.(10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
Combine all ingredients. Chill 2 hours. Use your favorite chips to dip this delicious treat.
Open-Faced Philly Sandwiches
2 (8 inch) submarine rolls un sliced
1/2 lb. boneless top round steak
2 T. Italian Dressing
1/4 r. dried crushed red pepper
2 T. butter
1 large onion
1 1/2 c. sliced fresh mushrooms
1 green bell pepper, cut into thin strips
1 garlic clove, pressed
Make a vertical cut around outside ridge of each roll. Remove tops and discard. Hollow out each bread roll, forming a bowl.
Set aside. Cut steak diagonally across grain into 1/8 inch thick strips, Place in a small bowl. Add dressing and crushed red pepper tossing to coat and set aside.
Melt butter in a nonstick skillet over medium heat and add onion and mushrooms, and saute until onions are brown.
Add bell pepper and saute until bell pepper is tender. Add garlic, and saute.
Remove mixture from skillet and set aside.
Stir fry steak mixture in skillet over medium heat until steak is no longer pink. Fill bead boats evenly with layers of steak mixture and onion mixture and top with cheese. Broil 3 minutes or until cheese is lightly browned.
Pork and Black Bean Soup
1/4 c. sour cream
2 T. chopped fresh cilantro
1 small onion, chopped
2 T. olive oil
2 garlic cloves,minced
3 c. chicken broth
3 ( 15 oz.) cans black beans rinsed and drained
1 (10 0z.) can diced tomatoes and green Chiles
1 teaspoon ground cumin
1/2 lb. shredded barbecued pork
2 T fresh lime juice
Shredded Cheddar cheese
Garnish cilantro sprigs
Stir together sour cream and cilantro. Cover and chill until ready to serve. Saute onion in hot oil in a Dutch oven over medium heat 7 minutes or until tender and add garlic, and saute 1 minute.
Stir in broth and next 3 ingredients. Bring to a boil and reduce heat and simmer stirring often. Process 2 cups bean mixture in a food processor or blender until smooth. Return bean puree to Dutch oven.
Stir in pork and simmer. Stir in lime juice. Top each serving with shredded cheese and a dollop of sour cream mixture.
Southern BBQ Chicken Pizza
1 (16 oz.) Italian cheese-flavored pizza crust
1/2 c. barbeque sauce, divided
2 ( 9 oz.) packages already-flavored chicken breast strips, chopped
1 1/2 c. (6 oz.) shredded Mexican four-cheese blend
2 T. chopped fresh cilantro
Place pizza crust on a large baking sheet or pizza stone and spread 1/2 c. barbeque sauce over crust.
Combine remaining 1/4 c. barbeque sauce and chicken in a bowl, coating well.
Spoon chicken mixture over crust and top with cheese and cilantro. Bake at 450 for 10 minutes or until cheese melts.
Butter Pecan Cake
1 butter pecan cake mix
1 can coconut pecan frosting
3/4 c. oil
1 c. milk
5 eggs
1 c. chopped nuts
Preheat oven to 350 and mix all together and pour into tube pan. Bake at 350 for 45 minutes.