Monthly Archives: January 2014

Steak and Potato Stir-Fry


steakandpotatostirfrySteak and Potato Stir-Fry

America’s favorite, in under 25 minutes – and just one pot to clean.  Good with a mixed green salad.

Flank steak is an economical choice of meat, but I will try something more tender next time.  Even so, my husband and I loved this meal.

Before you begin to cook, mix in bowl:

  • 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups)  (I cut mine too big)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper

Have ready:

  • Vegetable oil
  • 6 medium-size green onions, cut in 1 1/2-inch pieces
  • 1 cup frozen whole-kernel corn
  • 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
  • 1/2 teaspoon salt

Place a Wok or a Dutch oven over high heat about 3 minutes until very hot.  Add 1 tablespoon oil; tilt pot to coat bottom.  Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink.  (Do not overcook)  Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in wok.  Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender.  Add to bowl with beef.

Heat 2 more tablespoons oil in wok.  Add potatoes; stir-fry 3 to 3 1/2 minutes until tender.  Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot.  Return meat and vegetables to pot.  Sprinkle with salt and stir 1 minute until well blended and heated through.

Makes 4 servings.

“The good news of the gospel is too good to keep to ourselves.”


Fast Fudge


fastfudgeFast Fudge

My grandson, Josh, loves fudge, so I made this for him for his birthday.

  • 2 cups sugar
  • 2/3 cup evaporated skim milk
  • 1/2 cup butter
  • 12 large marshmallows
  • Few grains of salt
  • 1 (6-oz.) pkg. semisweet chocolate morsels
  • 1 cup chopped pecans, optional
  • 1 teaspoon vanilla extract

Combine first 5 ingredients in a large saucepan.  Cook over medium heat until mixture comes to a boil, stirring gently; boil 5 minutes, stirring constantly.  Remove from heat.

Add chocolate morsels to marshmallow mixture, stirring until melted.  Add pecans, if using, and vanilla, stirring well.  Spread evenly in a buttered 8-inch square pan.  Cool and cut into squares.  Yield: 2 pounds.

Mocha Fudge:  Add 1 tablespoon instant coffee granules with the salt.

“He who has the Holy Spirit as his resource has already won the victory.”



Ina’s Pecan Squares



Ina’s Pecan Squares

I made these for Thanksgiving this year and they were a big hit.  I must say though, they are sooooo delicious because they are sooooo rich.

It makes a huge pan of bars and will bubble over the edge of the pan, so be sure and put a piece of foil on the bottom rack of your oven.  I’m thinking next time I make them, I will divide the recipe between two 9 x 13″ baking pans.  That should keep them from bubbling over.  Or just make a half recipe and put in one pan.  Line your pan with foil so it is easier to take out of the pan and cut.


  • 1 1/4 pounds unsalted butter at room temperature
  • 3/4 cup sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest (I didn’t use)
  • 1 teaspoon grated orange zest (I didn’t use)
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Preheat oven to 350 degrees.

For the crust, beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.  Add eggs and vanilla and mix well.  Sift together flour, baking powder and salt.  Mix dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.  It will be very sticky; sprinkle the dough and your hands lightly with flour.  Bake for 15 minutes, until the crust is set but not browned.  Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.  Cook over low heat until the butter is melted, using a wooden spoon to stir.  Raise the heat and boil for 3 minutes.  Remove from the heat.  Stir in the heavy cream and pecans.  Pour over the crust, trying not to get the filling between the crust and the pan.  Bake for 25 to 30 minutes, until the filling is set.  Remove from the oven and allow to cool.  Wrap in plastic wrap and refrigerate until cold.  Cut into bars and serve.

Makes 20 large squares.  (I made mine half that size and then cut some into bite size pieces.)

“He who has the Holy Spirit as his resource has already won the victory.”