Categorized | Recipes

Posted on 01 July 2011 by KWBG

Steakhouse Salad by CK
3 Tomato (sliced )
3 Tbsp Dijon-style mustard
2 Hardboiled Eggs – quartered
¼ cup slices black olives
4 cups mixed greens
1 ½ cups light herb vinaigrette salad dressing
1 lb flank steak
4 potatoes- quartered and cooked
1 lb green beans- cooked
Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.
Blueberry Ice Cream Pie by BDM
Crust:
In bowl of food processor combine:1 ½ c slivered almonds
2 T brown sugar
½ t salt
Pulse until coarsely ground. Stir in 3 T melted butter.
Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.

Filling:
In a large, non-reactive skillet combine: 3 c blueberries
1/3 c sugar
1 t cornstarch
¼ t salt
1 t grated lemon zest
2 t lemon juice
1/8 t nutmeg
1 T water
Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.

Next Day:
Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).

To serve:
Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.

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