Pastreubens

 

For each sandwich:

• 2 slices rye bread
• 2 tablespoons mayonnaise
• 2 tablespoons thousand island dressing
• 4 slices of very thinly sliced pastrami
• 4 slices of very thinly sliced Swiss cheese
• ¼ cup of refrigerated sauerkraut, blotted with a paper towel
• 4 toothpicks

1. Spread one side of each bread slice with mayonnaise.
2. Spread one side of each bread slice with thousand island dressing.
3. Put two slices of Swiss cheese on top of the thousand island dressing on each piece.
4. Put two slices of pastrami on top of the cheese on each piece.
5. Put half the sauerkraut on top of the pastrami. 
6. Put the halves of each sandwich together.
7. Heat air fryer for 5 minutes at 390 degrees.
8. Put toothpicks through the sandwich so the air fryer doesn’t blow the top around.
9. Place sandwich in the air fryer on a rack. 
10. Air fry at 390 degrees for 5 minutes. 
11. Flip the sandwich and air fry 3 more minutes at 390 degrees. 

Remove and serve.

Enjoy.

 

Blueberry Torte

 Crust:

• 16 Graham crackers, crushed (or about 10 ounces)
• 1 stick butter
• 1/4 cup sugar

Combine and pat into 9 x 12" pan

Layer 1:

• 1/2 cup sugar
• 2 eggs
• 1 8 oz. cream cheese.

Beat together and pour over graham cracker crust. 

Bake 10 minutes at 350 degrees. 

Let cool. 

Layer 2:

• Pour and spread a can of blueberry (or other fruit) pie filling. 

Layer 3:

• Spread a carton of Coolwhip .

Chill and let set. 

Enjoy. 

Orange Juice Cake

Orange Juice Cake

• 1 box of yellow cake mix
• 1 small box of vanilla instant pudding
• 4 eggs
• 1 cup orange juice, reconstituted from frozen juice using only 2 cans of water instead of the normal 3 cans.
• ½ cup oil

1. Allow eggs to come to room temperature.
2. Blend eggs in the blender for 2 minutes.
3. Preheat oven to 300 degrees.
4. In large mixing bowl, combine the cake mix, dry instant pudding, blended eggs, and oil. 
5. Add the orange juice.
6. Stir for 300 strokes.   
7. Spray bundt pan with Baker’s Joy.
8. Fill pan with mixture.
9. Bake on bottom rack of oven for 1 hour.
10. Remove from oven and cool for exactly 10 minutes on the neck of a bottle so air can reach the bottom of the bundt pan.
11. Invert cake on to a plate.  Cake should come out cleanly. 
12. Return cake to pan.
13. Poke holes in the cake with a fork.

                                                                                                

Glaze

• 1 ½ sticks of butter
• 1 ½ cups granulated sugar
• ½ cup orange juice

1. Cook glaze ingredients until butter is melted, and sugar is dissolved . 
2. Continue cooking for 2 minutes, stirring constantly.
3. Pour all the glaze over the holes of the cake, allowing the glaze to soak through it..   
4. When totally cooled, invert cake on a cake plate. 
5. Cut and serve.

Enjoy.

Oatmeal Lace Cookies

 

 

• 2 sticks butter
• 2 cups light brown sugar, packed
• 2 ½ cups rolled oats (quick cooking kind or regular)
• ¼ cup all purpose flour
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract

 

1. Preheat oven to 350 degrees.
2. In a medium sized saucepan, melt butter and brown sugar over medium heat.  Stir occasionally.
3. Remove from heat when butter is melted and brown sugar is dissolved. 
4. Let cool for about 10 minutes.  If you add the egg immediately, it will scramble the egg and you don’t want that to happen.  
5. Add the salt and stir.
6. Add the vanilla and stir.
7. Add the oats and stir. 
8. Add the flour and stir.
9. Add the beaten egg and stir.
10. Line cookie sheet with parchment paper.
11. Using the smallest of three sized cookie scoops, drop by scoopful on to the parchment.  Each sheet should contain 12 drops.  Flatten with a glass.  These cookies spread a lot, so do not try to add more to the sheet.
12. Bake 8 minutes on the bottom rack of the oven.
13. Remove cookies and let cool on the parchment slightly before removing them to a rack for further cooling.

Makes about 72 cookies. 

Enjoy.

 

Beef with Broccoli

 

Beef with Broccoli 

I have been looking for a recipe to make beef and broccoli in which you do not add sugar.  I cannot use oyster sauce, so I think this comes very close to the one they make at Mandarin Garden.  

• 1 package shaved beef
• 2 tablespoons olive oil
• 1 bunch broccoli

Sauce:

• 1 cup cold water
• ¾ cup low sodium soy sauce
• 4 tablespoons seasoned sesame oil
• 3 Tablespoons corn starch
• 8 cloves of minced garlic or 4 teaspoons of minced refrigerated garlic
• 4 teaspoons of minced ginger (not the dried kind)
• ½  teaspoon black pepper

Maybe be served with rice if desired.

1. Wash and separate the broccoli florets. 
2. Place the florets in a covered casserole dish with 2 tablespoons of water. 
3. Microwave for 6 minutes at full power.
4. In a skillet, place the two tablespoons of olive oil in the pan and brown the shaved beef, cutting it as you brown it. 
5. When the broccoli is done steaming in the microwave, add it to the beef in the skillet. 
6. Cook 15 minutes on medium heat with the lid on it.
7. Put all the sauce ingredients into a bowl.  Stir.
8. Add the sauce to the meat and broccoli mixture, stirring. 
9. Let the mixture cook for approximately 10 minutes. 
10. Cook rice (if desired).  Add some to a plate and spoon the mixture onto the plate.
11.  Serve and enjoy.   

 

Lemon Oatmeal Cookies

 

• 2 sticks of butter, softened to room temperature
• 2 cups sugar
• 2 large eggs, room temperature
• zest of three lemons
• juice from three lemons
• 2 ¾ cups all-purpose flour
• 1 cup of oatmeal
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Additional sugar to dip cookie in before baking.

1. In a large mixing bowl, cream together butter and sugar. 
2. Beat in eggs, lemon zest, and lemon juice to the mixture.
3. Add baking powder and salt.  Mix well.
4. Add oatmeal and mix well.
5. Add flour and mix well.
6. Chill for 30 minutes. 
7. Preheat oven to 375 degrees.
8. Line a cookie sheet with parchment paper.
9. With a medium cookie dough scoop, get dough and make into balls. 
10. Flatten each ball into a round cookie.
11. Dip in sugar.
12. Place on the parchment paper.
13. Bake 12 at a time on the bottom oven rack for 10 minutes or until edges of cookies are light brown.
14. Remove and allow to cool for 10 minutes.  Place on racks to finish cooling.
15. Makes about 36 cookies.

 

 

Plum Rustic Pie

• One refrigerator pie crust (bottom and top)
• 2 lbs. plums (about 9)
• ¾ cup sugar
• 3 tablespoon cornstarch
• 1 1/4 teaspoon ginger
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (fresh)
• ¼ teaspoon salt
• 1 egg
• 1 tablespoon water

1. Preheat oven to 375 degrees.
2. Place bottom pie crust in a ceramic pie dish.
3. Form edge of the bottom pie crust to edge. 
4. Dock with fork about 30 times. 
5. Use pie weights to keep up the sides and on top of the bottom crust.
6. Bake for 20 minutes in the middle rack of the oven. 
7. Wash, pit, and slice plums into a mixing bowl.
8. In another bowl, mix the sugar, salt, and the cornstarch,
9. Add the ginger, lemon zest, and lemon juice.
10. Remove the bottom crust from the oven.
11. Reset oven to 400 degrees.
12. Remove the pie weights from the bottom crust.
13. Add the plum mixture to the pie crust.
14. Put the top crust on the pie and pinch pie crust at the edges.
15. Do some cutouts to let this juicy pie have some place to let the steam escape. 
16. Mix egg and water. 
17. Brush the top crust with the egg mixture. 
18. Return the pie to the middle rack of the oven and bake 20 minutes. 
19. Add aluminum foil to the edges to keep the crust from burning.
20. Reduce temperature to 350 degrees and return to the middle rack of the oven for 40 minutes.
21. Remove pie and remove foil from the edges.
22. Allow to cool at least 3 hours so the cornstarch to set the filling.
23. Cut, serve, and enjoy.