Cucumber Salad

shared by Patty H.
(You have to like cucumbers and dill, which I definitely do, in order to appreciate this simple, summer recipe. But if you do, I hope you enjoy this version.)
Ingredients:
2 cucumbers, peeled, quartered lengthwise, then sliced
Plain yogurt, about 1 cup
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of salt and pepper

Directions:
1.First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
2.To make the salad, simply gently mix the ingredients together.
3.Salt and pepper to taste.

Serves 4.

Chicken Tenders Italiano

shared by Patty H.
(This one is really easy. Serve with a salad and you have a meal. If you use the entire pound of pasta, you have a lot; It made four meals for the two of us. If you don't want quite as much pasta, I think you could use 1/2 pound of the pasta and it would work just fine.)
Ingredients:
1 pound penne pasta
4 teaspoons olive oil
1 each large yellow and green bell pepper, cut into thin strips, strips halved crosswise
1 pound chicken tenders, each cut in 2 or 3 pieces
2 cans (14 1/2 ounces each) diced Italian-style tomatoes
1 can (5 1/4 ounce) sliced ripe olives (the black ones)

Preparation:
1.Cook the pasta according to package directions.
2.While the pasta is cooking heat the oil in a large non-stick skillet over medium heat.
3.Add chicken pieces and cook until no longer pink.
4.Add the bell pepper strips and cook until tender, tossing often.
5.Add the tomatoes and simmer until mixture is warmed through, about 5 minutes.
6.Stir in the olives.
7.Drain the pasta and toss with the hot chicken/pepper/tomato sauce mixture (or if your family doesn't like things "mixed together" put the pasta on the plate and just spoon the sauce over it.

Servings: 6

Awesome German Chocolate Cake

shared by Patty H. (whose friend Betty H. shared it with her)
(This has to be one of the easiest and most fantastic cakes I have ever tasted. Of course, the calorie content is not included but you don't even want to think about that while it is melting in your mouth. Absolutely awesome, especially if you are a chocolate lover anyway.)
Ingredients:
1 German chocolate cake mix
1 can eagle brand condensed milk
1 jar caramel ice cream topping
1 container Cool Whip

Preparation:
1. Bake cake mix according to directions on box.
2. After the cake is baked and while it is still hot, poke holes in it with a fork
3. Pour the can of eagle brand milk over hot cake then let cool
4. When cool, pour the jar of caramel topping over the top of the cake
5. Frost with 1 large carton cool whip
6. Top with crushed or shaved candy bar pieces.

Chili Rubbed Steak with Pan Salsa

shared by Patty H.
(Warning...do not feed this to the kids unless you can afford to get them hooked on the taste of this steak. This is a grown-up quick steak recipe for those times when you are hungry for a steak but don't want to fire up the grill. Enjoy!)
Ingredients:
8 ounces of 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro

Preparation:
1.Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.
2.Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. (for juicer steaks be sure you only turn your steaks once and be sure to use tongs; do not pierce with a fork)
3.Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
4.Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes.
5.Remove from heat, stir in cilantro and any accumulated juices from the steaks.
6.Serve the steaks topped with the salsa.

Serves 2 (and makes a beautiful presentation on the plate as well)

Peachy Beef Bake

shared by Patty H.
(This sounds like a weird combination of flavors but it really surprises you. It is mild and the beef comes out very tender.)
Ingredients:
2 lbs. beef stew meat
1 large onion, finely chopped
1 can (14 oz.) peaches
1/4 cup tomato paste
2 tsp cider vinegar
2 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp pepper

Directions:
1.Preheat oven to 350.
2.Place the meat and onion in a large casserole dish that has been sprayed or greased.
3.Process the peaches in a blender. Add the rest of the ingredients to the blender and stir to mix well.
5.Cover and bake for about 2 1/2 hours, until the beef is very tender.

Lemon Yogurt Cake

shared by Patty H.
(The yogurt gives this cake a nice moist flavor. If lemon is not your favorite, try strawberry, raspberry, blueberry or vanilla for a tasty variety. This works well for shortcake instead of buying the little packaged cakes.)

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 carton (6 oz.) non-fat lemon yogurt
1/4 tsp. almond extract

Preparation:
1.Preheat oven to 325 degrees.
2.In a medium bowl, stir together flour, baking powder and salt. Set aside.
3.In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy.
4.Beat in eggs and yogurt until well-blended.
5.Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.
6.Pour mixture into a greased and floured 9x5x3 inch loaf pan.
7.Bake until cake tester inserted near center comes out clean; about 1 hour and 10 minutes.
8.Cool on wire rack 10 minutes.
9.Remove from pan and cool completely.
10.Makes 12 servings.
If desired, drizzle with glaze make from powdered sugar mixed with additional lemon juice.

Eldorado Casserole

shared by Patty H.
(I haven't made this yet but it sounded good. I'm not sure where the title came from.)
Ingredients:
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chilies
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded

Directions:
1. Cook beef until browned. Drain.
2. Add onion, garlic powder, tomato sauce and olives.
3. Cook over low heat until the onion is clear.
4. Combine sour cream, cottage cheese and chiles.
5. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole.
6. Repeat this layering a second time.
7. Bake at 350 degrees F for 30 minutes.
Serves 8