Share A Recipe

I will also add some recipes that won't be on the weekly recipes, so check often.

1. Mix the cake as directed on the box, pour into a 9x13 pan that has been buttered or sprayed
well.

2. Open the cherry pie filling and dot on tablespoons full of the glaze/liquid part of the
filling in 6 or so spots on top of the batter. Using a butter knife run it through the batter and the
filling to swirl it together.

3. Bake according to the box directions. When cake is done and cooled add the cherry pie filling over the top of the cake evenly. Cut and spoon out pieces of the cake onto plates and top with a spoonful of whipped topping.

20 ounce top sirloin steak
2 tablespoons vegetable oil
1/2 tsp. dried leaf oregano, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper

1/4 cup orange juice
1 tablespoon lime juice
2 tsp. cider vinegar
2 orange slices, 1/2 inch thick

1. Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak.

3. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak
on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook

4.Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak.

Note: You can also serve this with fresh flour tortillas to wrap around pieces.

1 qt Chicken broth 2 lb chicken breasts (4 - 6 halves) 1 Tb vegetable oil 1 large chopped onion 2 cloves garlic, minced 1 med. green pepper, diced 2 med. carrots, peeled and sliced 1/2 cup frozen corn kernels	1 small Serrano pepper, seeded and diced 2 teaspoon cumin 2 teaspoon chili powder 15 1/2 oz can chopped tomatoes, drained or 2 med fresh tomatoes peeled, seeded, chopped 19 oz can cannellini beans, or other white beans 1/3 c uncooked rice
Garnish: Tortilla strips Grated cheddar cheese Sour Cream

1. In a soup pot, bring broth to a simmer. Add the chicken breasts and simmer for 8 to 10 minutes
or just until tender. Remove chicken and let cool, then cut into one inch chunks.
Pour broth into a bowl or other container and set aside.

2. Put soup pot back on the burner over medium low heat. Heat oil, and the onion and garlic and saute
for about three minutes, or until soft but not browned. Add bell pepper, carrots, corn, and serrano pepper, saute another three minutes, stirring frequently. Stir in the spices, then add the tomatoes and the reserved chicken broth. Simmer for 15 minutes or until vegetables are tender.

3. Add the beans and rice to the soup and cook for another 15 minutes or until the rice is al dente
(still slightly firm)

4. While the soup is cooking, heat oven to 350 degrees. Cut flour tortillas into strips and place on a baking sheet. Spray with nonstick cooking spray and bake for about five minutes, or just until crisp, set aside.

5. Just before serving, add chicken chunks to soup and cook just to heat through.

Taste and adjust seasoning. Ladle soap into bowls and top with tortilla strips and grated cheese
(or pass little bowls of the strips and the cheese at the table)

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The Share A Recipe area was inspired by Bobbie Russell, Deb Rose, and Patty Rich.

Dessert of the Week

Recipe of the Week