First Tuesday Recipes for April

Monte Cristo sandwich

Spring is finally here! I intended to share recipes this month starring strawberries and asparagus and lemons, but then I got looking through my recipe files and these are the ones that caught my eye. I’ve got three main dishes for you this month–two with chicken, one with beef. I hope you’ll try them and let me know what you think.

Chicken-Rice Salad with Cashews

My sister gave me this recipe years ago and everyone likes it.

3 c. chicken, cooked and diced

1/2 c. celery, diced

2 green onions, sliced thinly

2 c. cooked brown rice

1/2 c. mayo

1/2 c. plain yogurt

1 T. lemon juice

1 t. honey

1 t. salt

cashews

Combine chicken, celery, and rice in a large bowl. In a small bowl, combine the mayonnaise, yogurt, lemon juice, honey, and salt. Mix well.

Pour dressing over chicken and toss lightly to coat. Cover; chill for two hours before serving. Add the desired amount of cashews just before serving. Delicious on naan or over salad greens.

 

Monte Cristo Sandwiches

8 slices thick white bread

8 slices deli chicken

8 slices deli ham

4 slices Swiss cheese

2 large eggs

1/2 c. milk

dash salt and pepper

powdered sugar

cherry preserves

Preheat griddle to medium-high.

On each of four slices of bread, layer two slices of chicken, two slices of ham, and one slice of cheese. Top with second piece of bread.

In a shallow bowl mix the egg, milk, and salt and pepper. Holding the sandwiches carefully, dip each in the batter and place them on griddle. Lower heat to medium.

Cook sandwiches until golden brown and cheese is melted. Before serving, lightly sprinkle each sandwich with about a teaspoon of powdered sugar. Serve hot with cherry preserves.

 

Pepper Steak

1 – 1 1/2 pounds sirloin steak, cut into narrow strips

2 T. oil

1 clove garlic, minced

1/2 t. salt

1/4 t. pepper

1/4 c. soy sauce

1 t. sugar

1 c. bean sprouts (optional)

10 oz. sliced fresh mushrooms (optional)

1 c. canned tomatoes, coarsely chopped

2 green peppers, cut into strips

1 T. cornstarch

2 T. cold water

In a large skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in crock pot. Cook on low 6-8 hours. Switch crock pot to high, add sprouts/mushrooms, tomatoes, and peppers. Dissolve cornstarch in water and stir into pot. Cook 25 minutes longer. Note: you may want to add more time to cook the vegetables if you like them soft.

Serve over rice or egg noodles.

Enjoy! And remember, please send in your own recipes to share!

Until next time,

Amy

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