1 tray (6 lbs) Boneless Top Sirlon Steaks

1/2 cup lime juice

1/2 cup soy sauce

1/2 cup vegetable oil

2 tsp ground cumin

2 tsp dried oregano

2 tsp chili powder

1 tsp black pepper

8 tsp minced garlic

4 large onions (cut into strips)

4 large green bell peppers (cut into strips)

4 cups shredded cheese (I used Mexican)

40 flour tortillas

1) Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among 4 bags.

2) Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a med. bowl. Divide the marinade evenly over the beef. Into each bag of beef strips measure 2 tsp garlic.

To cook entree, thaw in fridge. Heat 2 tsp of oil in large skillet over med.high heat. Add onions and peppers and stir-fy until soft, about 3 minutes. Remove veggies from skillet and add beef. Stir fry beef until well browned, about 10 minutes. remove pan from heat and return veggies, stirring to combine. Serve with tortillas and cheese. Add additional fajita toppings as desired.

1 block cream cheese or 1 tub whipped cream cheese

1/2 packet zesty italian dressing mix

1/2 tspn chopped garlic

1/4 c grated parmesan cheese

1 package bacon

Flatten chicken breasts or Butterfly to make a pouch to put filling

Mix Cream cheese, dressing mix, garlic and cheese

fill each chicken breast w/ about 2 tblspns of filling

Wrap with 2 bacon strips

Freeze at this point if you are making ahead

——-Cooking Club start here———

Thaw and cook at 400 degrees for 35-40 minutes then broil for 5 minutes to crisp up the bacon. 

Enjoy

INGREDIENTS:

2 (app) boneless chicken breasts
1 can Veg All (mixed veggies)
2 cans cream of potato soup
1/2 cup milk
salt and pepper to taste
1 Pillsbury double pie crust

Steps:

1. Cut chicken into cubes and boil until cooked through.

2. Mix together all other ingredients and add chicken.

———Start here for cooking club—-

3. Place crust in ungreased 9 inch pie plate.

4. Press crust firmly against side and bottom and trim bottom crust along pan edge.

5. Fill with mixture.

6. Place second crust over filling and wrap excess top crust under bottom crust edge.

7. Press edges together to seal; flute.

8. Cut slits in top crust.

9. Bake at 400 degrees for app 1 hour or until crust is light brown.

10. Cover edge of crust with strips of foil after first app 20 minutes of baking.

11. Let stand 10 min before serving.

Coffee Cake                                                   Pecan Topping

2 cups all-purpose flour                                    ¾ cup brown sugar

¼ teaspoon salt                                                1 cup chopped pecans

1 tablespoon baking powder                             2 teaspoon cinnamon

1 cup butter, softened                                       3 tablespoons butter, melted

1 cup sour cream                                             

1 ½ cups white sugar                                       

2 eggs

1 tablespoon vanilla

1.  Preheat oven to 350 degrees.  Line a 9 x 13 inch pan with aluminum foil and lightly

     grease with cooking spray.  Sift together the flour, salt, and baking powder; set aside.

2.  In a large bowl, cream the butter until light and fluffy.   Gradually beat in sour cream,

     then beat in sugar.  Beat in the eggs one at a time, then stir in the vanilla.  By hand,   

     fold in the flour mixture, mixing just until incorporated.  Spread batter into prepared

     pan.

3.  To make the pecan topping:  In a medium bowl, mix together brown sugar, pecans and    

     cinnamon.  Stir in melted butter until crumbly.  Sprinkle over cake batter in pan.

4.  Bake in preheated oven 40-45 minutes, or until toothpick inserted into center of cake

     comes out clean.  Let cool in pan for 10 minutes, then turn out onto wire rack and

     remove foil.  If desired, dust with powdered sugar.

3/4 cup soy sauce

1/2 cup worcestershire sauce

1/2 cup red wine vinegar

1/3 cup lemon juice

2 TBLS dry mustard

1 tsp salt

1 TBLS black pepper

1 1/2 tsp finely minced fresh parsley

In a medium bowl, mix together oil, soy sauce, worcestershire sauce, wine vinegar, and lemon juice.  Stir in mustard powder, salt, pepper, and parsley.  Use to marinate chicken before cooking as desired.  The longer you marinate, the more flavor.

Do NOT freeze the dough