Spicy Tangerine Beef

Ingredients:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri tip, cut thin (think Chinese food)
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I like Sriracha hot chili sauce)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 table spoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Directions:
1.  In a resealable plastic bag, combine the soy sauce and cornstarch and mix well.  Add beef, cover, and let marinate for 20 minutes in the refrigerator.

2.  Whick together the hoisin, honey, chili sauce, soy sauce and tangerine juice until completely combines.

3.  In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2-3 minutes.  Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.  Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Cheese Enchiladas

Ingredients:
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional


Directions:
1.  In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.  Spoon 2 tablespoons sauce over each tortilla.

2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, sour cream, parsley, salt and pepper.  Place about 1/3 cup down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 baking dishes.  Pour the remaining sauce over the top.

3.  Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with remaining cheddar cheese.  Bake 4-5 minutes longer or until cheese is melted.  Garnish with lettuce, olives, and sour cream if desired.   Serve immediately.

Notes:  These are good, but we wish they had some more spice to them.  Next time we would try them with jalapenos.

White Chicken Chili

Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese

Directions:
1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

2.  Reduce heat to low.  With a potato masher, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thouroughly.

3.  Top each serving with cheese.

Makes about 2 1/2 quarts

NOTES:  I buy my chicken at Costco and they are WAY to big to use four.  Next time, I would use 2 and cube it smaller.  Joe also said that he would have liked another can of beans.  If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp.  I loved it the way the recipe said, but it did have a kick to it.  

Mom's Sugar Cookies

Mom’s Sugar Cookie and Frosting

(double)

¾ cups shortening

2 eggs

1 tsp vanilla

1 cup sugar

cream together

add 2 ½ cups flour

1 tsp baking powder

1 tsp salt

chill for 1 hour

roll dough to 1/8 inch thick and cut out shapes with desired cookie cutters

bake at 400 degrees for 8-10 minutes

Frosting

(double)

3 tbl butter

2 cups powdered sugar

2-3 tbl milk

¼ tsp vanilla

¼ tsp strawberry extract

beat together until smooth

color as desired