Indonesian Bamie

1 package (8 oz.) vermicelli, broken in half
Boiling salted water
5 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
½ tsp. crushed red pepper
1 flank steak (about 1 lb.), cut across the grain into 1/8-inch-thick slices
½ pound medium-sized raw shrimp, shelled, deveined
2 green onions (including tops), cut diagonally into ½-inch slices
2 cups coarsely shredded green cabbage
1 cup each sliced (about ¼ inch thick) leeks and celery
¼ cup soy sauce

Following package directions, cook vermicelli in large pot of boiling salted water until al dente; drain, rinse with cold water, and drain again. Set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and pepper and stir once. Add steak and stir-fry for 1 minute. Add shrimp and stir-fry until shrimp are opaque and steak is browned but still pink inside (about 30 seconds). Remove from pan.

Pour 2 more tablespoons oil into pan; add onions, cabbage, leeks, and celery. Stir-fry vegetables until tender-crisp (about 1½ minutes). Add cooked vermicelli, remaining 1 tablespoon oil, and soy sauce; stir-fry for 1 minute.

Return meat/shrimp mixture to pan and continue stir-frying until almost all liquid has evaporated.

Makes 4-6 servings

Note: Angel hair pasta may be used instead of vermicelli. Steak might also taste good if it’s been grilled instead of stir-fried. Be sure not to over-cook either the steak or shrimp. Bean sprouts and/or broccoli might be a nice addition.

Recipe from Sunset Quick Meals with Fresh Foods

Balsamic-Basted Steaks

3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. coarse mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
1-2 Tbsp. fresh rosemary, minced
4 (6-ounce) filet mignon steaks, 1" thick

Mix together the oil, vinegar, mustard, salt, pepper and rosemary in a large, shallow dish. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes.

Lightly coat clean grill grids of grill with cooking oil spray. Heat the grill to medium-high heat. Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and cook for another 4 minutes with the lid down. (Adjust cooking time to your personal preference).

Serves 4

Recipe adapted from Real Simple magazine.

Potato Salad

4 lbs. red potatoes (8 large)
5 hard-boiled eggs, separated
1 tsp. salt, divided
3 green onions, diced
1 cup mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
1/2 tsp. pepper

Cook potatoes in boiling water to cover for approximately 40 minutes or until tender; drain and cool. Peel and cut into 1" cubes.

Chop egg whites. Gently stir together potato cubes, egg whites, 1/2 tsp. salt and green onions.

In a separate bowl, mash egg yolks. Add remaining 1/2 tsp. salt, mayonnaise, relish, mustard and pepper, stirring until blended and creamy. Gently fold into potato mixture.

Cover and chill for 2 hours.

Yield: 8 servings

My Notes:

I can't remember where I got this delicious recipe. I've never been a big fan of potato salad, but I love this! I'm not sure why it tastes so much better than others. Maybe it's the red potatoes (or lack of celery and white onions).

I usually cut this recipe in half, but wind up adding a little extra mayo, mustard, relish and seasonings to taste. I also try to buy small potatoes so they cook thoroughly without getting overdone and mushy. If I make the full recipe, I use two separate pots for the potatoes, so they have plenty of room to boil.

Rachel's Caribbean Shrimp & Mango Salad

1 lb. medium shrimp (shelled and deveined)
1 clove garlic, minced
2 Tablespoons butter
1-15 oz. can black beans (rinsed and drained)
1 red, orange or yellow bell pepper, cut into thin slices
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
1 tomato, diced
Mixed greens
1/2 cup Citrus-flavored vinaigrette dressing

Vinaigrette:

¾ cup Raspberry Vinaigrette
¼ cup lemon juice
1/8 tsp. ground allspice
Dash of cayenne


Pat shrimp dry with paper towel.
In a medium-sized skillet, melt butter; add garlic and cook for a few minutes.
Add shrimp to butter/garlic mixture and cook over medium heat until done (approximately 3-4 minutes).
Remove from skillet and place in large bowl.
Add remaining ingredients (use only 1/2 cup of the vinaigrette) except mixed greens.
Toss to combine.
Just before serving, gently toss with mixed greens.

My Notes: I got this recipe from Rachel (my step-daughter) in 2002. She made it for us when we were in Virginia visiting our 10-day-old granddaughter for the very first time.

Adirondack Margaritas

1 1/2 cups tequila
3 cups apple juice
1/2 cup orange juice
1/2 cup Triple Sec
1/4 cup fresh squeeze lime juice

Mix all ingredients together in a 4-quart pitcher until thoroughly blended. Chill until ready to serve.

Serve over ice with a slice of lime garnish.

My note: This may not sound very tasty, but trust me, it's quite delicious (and very easy to knock back 2 or 3, especially after a long, hot day of working in the yard!). Cheers!


Recipe from Sara Foster, Cottage Living Magazine