THURSDAY FEBRUARY 11

SOUTHWESTERN BREAKFAST BAKE

1 lb. seasoned sausage browned and drained

(30-ounce) package frozen shredded hash brown potatoes

1-1/2 cups shredded Colby and Monterey Jack cheese blend

1 (4.5-ounce) can chopped green chilies, drained

1/2 of a red bell pepper, diced

3 (green onions), thinly sliced

6 eggs

1 (12-ounce) can evaporated milk

1/2 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350 degrees . Coat a 9" x 13" glass baking dish with nonstick cooking spray.

Arrange potatoes evenly in bottom of dish. Layer in sausage. layer with cheese, green chilies, bell pepper, and scallions.

In a medium bowl, combine remaining ingredients; mix well then pour evenly over potato mixture.

Bake uncovered for 55 to 60 minutes, or until center is cooked through and set.

HAM STEAK WITH STRAWBERRY SAUCE

1 large ham steak - about 1" thick

4 T. brown sugar

1/3 cup apple cider vinegar

1 tsp. dry mustard (powder)

3 cups strawberries (Leave small berries whole, slice larger berries in half.)

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground ginger

dash of nutmeg

Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

SURPRISE CUP CAKE

CAKE MIX OF YOUR CHOICE

PREPARE ACCORDING TO DIRECTIONS

3/4 CUP CRISCO

2/3 CUP POWDERED SUGAR

1 CUP MARSHMALLOW CREME

1 TSP VANILLA

CREAM SHORTENING AND POWDERED SUGAR

ADD MARSHMALLOW CREAM AND VANILLA

PUT IN A ZIPLOCK BAG AND CUT A SMALL HOLE IN CORNER

INSERT INTO CENTER OF EACH CUPCAKE AND FILL CENTER

FROST WITH FAVORITE FROSTING

SPICEY PEPPER STEAK

Preparation -
Spray grill with cooking spray. Preheat grill for 5 minutes. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned and no longer pink in center. Remove and keep warm. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or until vegetables are tender-crisp. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan. (Or, microwave on HIGH for 1 to 2 minutes or until hot.) Stir in cooked beef and vegetable mixture. Serve over rice. Makes 2 servings.

1/2 pound sirloin steak strips

1 small green or red bell pepper, cut into strips

1/2 medium onion, sliced

1 clove garlic, minced or 1/8 teaspoon garlic powder

3/4 cup beef gravy

1 tablespoon soy sauce

1/4 teaspoon crushed red pepper

Hot cooked rice
.

Preparation -
In a large skillet lightly brown the ham steak on both sides. Place it in a shallow baking pan. Mix the brown sugar, vinegar and dry mustard together in a small bowl. Spread the mixture over the ham steak. Mix the strawberries and spices together in a saucepan. Simmer for about 15 minutes, stirring often. Pour the strawberry mixture over the ham. Cover the pan loosely with foil and bake in a preheated oven at 300º for about one hour.

SWISS STEAK

2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3/4 cup flour

1/4 cup vegetable oil

1 large onion, thinly sliced

2 cloves garlic, minced

2 stalks celery, chopped

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth