French Beef Salad

3 tbsp oil

1 lb mushrooms, sliced

2 tbsp lemon juice

salt & pepper to taste

4 tbsp olive oil

4 tbsp red wine vinegar

1 medium garlic clove, crushed

½ tsp dry mustard

Pinch chervil

1 ½ lb flank steak, broiled & chilled or 1½ leftover beef roast*, julienned

Pinch basil

¼ lb Swiss cheese, julienne strips

cherry tomatoes

Lettuce Leaves

1 tbsp mince parsley

*We normally just cook the meat in the Crockpot and chill it over night then just break it apart. It is much easier that way. If you do not want mushrooms, you still need the lemon juice mixed with the oil & vinegar.

Heat 3 tbsp oil. Add mushrooms, lemon juice, salt and pepper; cook until tender. Set aside and cool. In a large bowl, beat olive oil, vinegar, garlic, mustard, herbs, salt and pepper. Add beef, mushrooms and cheese. Toss lightly to coat.

Serve on bed of lettuce and sprinkle with parsley and garnish with tomatoes.

Sandra J Brownies

2 cups sugar

4 tbsp cocoa powder

1 cup oil

1 cup self rising flour

4 eggs

1 tsp vanilla

Mix all ingredients and pour into a greased and floured oblong pan. Bake at 350° for 30 minutes or until toothpick comes out clean.

Yorkshire Pudding

1 ¼ cup sifted flour

1 ½ cup milk

1 tsp salt

2 eggs

½ tbsp hot melted butter (per casserole or muffin cup) OR 2 tbsp hot drippings from roast

Sift flour and salt together and gradually beat in milk then eggs until smooth.

Pour butter or drippings into six ½ cup casseroles OR a 9x13 Pyrex dish OR 12 muffin cups.

Pour batter into prepared dish. If using casseroles or muffin cups fill to almost top as they will rise greatly.

Bake 20-25 minutes at 450° until golden brown. Seve hot!

Peanut Butter Chocolate Chip Muffins

1 1/2 sticks butter, melted

1 cup sugar

2 eggs

2 tsp baking powder

1/2 tsp salt

2 cups flour

1 cup milk

1 bag Nestle Peanut Butter- Milk Chocolate Chips

Preheat oven to 375 degrees.

Prepare muffin pan with paper liners. (This makes 24, so line 2 muffin pans, or just try not to eat the batter while waiting on the first ones to get done!)

1. In a large mixing bowl, add butter, sugar, eggs, baking powder and salt. Mix well.

2. Add 1 cup of flour and 1/2 cup milk. Mix well.

3. Add rest of flour and milk. Mix well. (Add another splash of milk if batter is too thick. It's suppose to be thick, but not where it isn't stir-able.)

4. Add bag of chips. Fold in.

5. Fill muffin cups 3/4 full.

6. Bake for 25-30 minutes or until toothpick comes out clean. Check them at 25 minutes b/c that is when they are done for me.

7. Eat now or cool to room temp then freeze for 30 minutes before placing 2 in zip top bag to enjoy later.

Grandma Strick's Pimento Cheese

16 oz. American Cheese, grated
2 jars diced pimentos, drained
Pepper to taste
¾ of 1 quart jar of Duke’s Mayonnaise
Touch of Sugar

Mix all together in a large bowl. Refrigerate. Serve on light bread or toast on open-faced hot dog buns.
It is really good on Grandma’s Angel Biscuits with some roast beef.

**Can eat right then but it isn’t as good as refrigerating at least a couple of hours but best if done for 8 hours. It is best made the night before you want to eat it since it will be too mayonnaise-y if eaten right away.

Mom's Lemon Pound Cake

1 cup butter
½ cup Crisco
3 cups sugar
6 eggs
3 ¼ cup cake flour
1 cup milk
2-tsp lemon flavoring
1 tsp baking powder

(Mande’s changes: ⅔ of small bottle of lemon flavoring, 1 tsp fresh lemon zest & ½ tsp fresh lemon juice)

1. Cream butter & shortening.
2. Add sugar gradually, creaming all the time
3. Add eggs one at a time, continuing creaming.
4. Sift flour and add alternately with milk, beginning and ending with flour.
5. Add baking power and flavoring (also zest & fresh lemon juice here if you choose); mixing well without beating too much.
6. Pour into a greased & floured tube pan.
7. Bake at 325° for 1½ hours.

~For Cupcakes bake @ 350 for 20 minutes. Makes approx. 41 cupcakes!~