Wednesday, July 2, 2008

Tonight's Dinner 7/2/08

French Onion Beef, Mashed Potatoes & Gravy, Green Beans, Salad, Orange Cake & Milk.

French Onion Beef

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese

Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.

Pour soup over top; cover and cook on low for 8-10 hours.

Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.

Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.

Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Mashed Potatoes

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste

Boil potatoes; drain.

Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.

Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.

Orange Icebox Pie Cake

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
1 1/2 cups whipping cream
1/2 cup powdered sugar

Preheat oven to 350°. Mist 4-9" round cake pans.

Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.

Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.

Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.

Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.

Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.

Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

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