MENU WEDNESDAY #1

MENU WEDNESDAY - A complete menu with recipes and a shopping list to simplify your life!

MENU #1 - My friend Kerry served this flank steak the first time she invited us for dinner, way back in the early 80's, and we've been serving it to guests since then! This menu has a slight Asian flavor, but the dessert is all-American. Variations are almost limitless -- try it with chicken or pork and make enough for leftovers on salad or sandwiches for the next day or later in the week. Don't forget to add ice cream to the shopping list if you want to add that to the cake for dessert -- vanilla is good, but how about cinnamon or butter pecan. Ummm! Serve this easy, make-ahead menu any time of the year and I know your family or guests will enjoy it!

KERRY’S TERIYAKI FLANK STEAK – Kerry L.

1/4 c. soy sauce
3 tbsp. honey
2 tbsp. wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. ginger
3/4 c. olive oil
2 flank steaks

Blend soy sauce, honey, wine vinegar, garlic powder, ginger and olive oil in a blender (or with a wire whisk.) Place flank steaks with marinade in a covered glass dish or large Ziploc bag; refrigerate and marinate overnight. Remove from marinade and broil or grill until rare or medium rare (145 degrees); let stand for 5 minutes before slicing across the grain in 1/2-inch slices.
Note #1: This recipe makes 6 - 8 servings, depending on size of flank steaks. Leftovers are good on a hearty salad for lunch or dinner the next day.
Note #2: The marinade is also good with chicken pieces or pork tenderloins.

CASHEW SLAW – Dianne F.

1 pkg. coleslaw OR broccoli slaw mix
1 c. cashews
1/2 c. oil
1/4 cup white vinegar
1/3 c. sugar
1/2 tsp. each salt and pepper
1 small can chow mein noodles

Mix all ingredients and refrigerate until serving.
Note: If making ahead of time, reserve the chow mein noodles to add just before serving.

SCOTT’S FAVORITE BAKED BROWN RICE - Scott S.

1 1/2 c. brown rice, medium or short grain
2 1/2 c. water
1 tbsp. unsalted butter
1 tsp. kosher salt

Preheat the oven to 375 degrees F. Place the rice into an 8-in. square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Note: My brother-in-law Scott swears by this rice recipe from Alton Brown.

APPLE PIE CRUMB CAKE

1 yellow or butter cake mix (Duncan Hines)
1/3 c. oil
2 eggs
1/2 c. water
1 can (21 oz.) apple pie filling
1/2 c. all-purpose flour
1/4 c. brown or white sugar
1/4 c. cold butter
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Mix together the cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Spoon apple filling on top of cake mixture and swirl it in gently. In a small bowl, mix together the flour, sugar, butter and cinnamon until it combines into peas-size crumbs. Sprinkle crumb mixture evenly over top of cake mixture. Bake at 350 degrees for 30 – 40 minutes, or until cake is set in middle and crumb topping is browned.


SHOPPING LIST for Menu #1
Teriyaki Flank Steak
Cashew Slaw
Baked Brown Rice
Apple Pie Crumb Cake

Produce

Coleslaw or Broccoli slaw mix (1 pkg.)
OR shred 1/2 head of cabbage and 2 carrots

Pantry

Honey (3 tbsp.)
Sugar (1/4 c.)
Soy sauce (2 oz.)
Olive oil (3/4 c.)
Cooking oil (slightly less than 1 c.)
Wine vinegar (slightly less than 1/2 c.)
Cashews (1 c.)
Chow mein noodles ( 1 sm. can)
Garlic powder (1 1/2 tsp.)
Ground ginger ( 1 1/2 tsp.)
Ground cinnamon (1/4 tsp.)
Kosher salt
Pepper
Brown rice (1 1/2 c.)

Packaged Goods

Cake mix – (1 yellow or butter 1 – I like Duncan Hines)
Apple pie filling (1 can)
All-purpose flour (1/2 c.)

Meat

Flank steaks (2)

Dairy

Butter (slightly less than 1 stick)
Eggs (2)

Thanks for visiting Cora's Prairiewood Kitchen ~ now back to Cora Cooks.