August 16, 2018 at 1:52 p.m.
Understandably, she had other things on her mind this week and wasn’t able to get us her weekly recipe column that she has written so wonderfully for the last three decades.
Although Alice was thinking we could use an older column and “recycle” some old recipes, we decided that our staff members would do a tiny part in helping Alice through this tough time by submitting some of our favorite recipes for this week’s column.
They may not be in season, and it may be an odd mash up of ingredients, but we just wanted to do a little something for Alice, as we keep her in our thoughts and prayers. Rest in peace Bud, and we love you Alice.
KOREAN GROUND BEEF AND RICE BOWLS
1 pound of lean ground beef or ground turkey
3 garlic cloves, minced
1/4 c. packed brown sugar
1/4 c. reduced sodium soy sauce
2 t. sesame oil
1/4 t. ground ginger
1/4 t. crushed red pepper
1/4 t. pepper
2 c. hot cooked white or brown rice
Sesame seeds and green onion for garnish
In a large skillet, cook the ground beef or turkey and garlic, breaking it into crumbles over medium heat until no longer pink.
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for a minute or two.
Serve over hot rice and garnish with sesame seeds and green onions.
1 cup flour
1/4 t. salt
6 T. butter
1 1/2 T. shortening
1/8 c. ice water
1 c. sugar
3 T. corn starch
1 pint strawberries
1 12 oz. can lemon lime soda
Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove fromrefrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.
For the filling, In a medium sized sauce pan combine sugar, cornstarch, and lemon lime soda until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled lemon lime soda mixture over the strawberries. Allow thisto set for a few minutes. Serve with plenty of whipped cream.
GRILLED CARIBBEAN CHICKEN SALAD
4 boneless, skinless chicken breast halves
1/2 c. teriyaki marinade (store bought)
4 c. chopped iceberg lettuce
4 c. chopped green leaf lettuce
1 c. chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
Pico de gallo:
2 med. tomatoes, diced
1/2 c. diced spanish onion
2 t. chopped fresh jalapeno pepper, seeded and de−ribbed
2 t. finely minced fresh cilantro
Pinch of salt
Combine all ingredients in a small bowl Cover and chill
Honey Lime Dressing
1/4 c. dijon mustard
1/4 c. honey
1−1/2 T. sugar
1 T. sesame oil
1−1/2 T. apple cider vinegar
1−1/2 t. lime juice
For the dressing, blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours.Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done. Toss the lettuces and cabbage together and divide into two large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
Thought for the Day: In the end, it’s not the years in your life that count. It’s the life in your years.
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