I hope everyone had a happy and safe holiday. Both Christmas and New Year’s Eve/Day can be exciting with family in and out, friends out and about. It seems much like a “sugar season”. With all the chocolate, coffee cakes, sweets and sweet breads, I have to say I have had about all the sugar my system can handle. I’m taking the some of our holiday fudge and chocolate in to work and sending the last of it back to school with the students in our family. I’m ready for some meat, spice and maybe some heat. Can anyone say Super Bowl? I have a couple of favorites I’ll share with you today-maybe you’ll share some of yours. Have a great week and enjoy the peace and quiet, for now. You’ll notice the days are getting longer, the sun is getting stronger. Can spring really be far away? Enjoy!
1 (1 pound) loaf French or Italian-style bread
1/4 cup chopped green onions
1 tablespoon milk
1/8 teaspoon garlic powder
1 green bell pepper, sliced in rings
1 pound ground beef
1 cup sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
2 tablespoons butter, softened
2 tomatoes, sliced
1 cup shredded Cheddar cheese
Directions: Cut loaf in half. Wrap in foil and heat at in a preheated 375 degrees F (190 degrees) oven for 10 to 15 minutes.
In a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. Stir in milk, garlic powder, sour cream, Worcestershire sauce, salt and pepper to taste. Heat but do not let boil. Butter cut surface of bread. Spread with half of meat mixture on each half. Arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese.
Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes or until heated through completely.
Tip: This next one is slow cooked-so the grade/expense of meat is optional-the toughest cut of meat is going to fall apart after 3-4 hours in the crockpot. If you don’t have the wine or choose not to cook with it, simply increase the beef broth by 1/ 4 cup.
(with au jus for French dip. Yumm)
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
1 loaf French bread
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)
Directions: Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q.
