Mr. Food Recipes: Week of May 26

Quick Soda Pop Cake
12 to 16 servings

1 (18.25-ounce) package lemon cake mix
1 egg
1 cup lemon-lime soda
Confectioners’ sugar for topping

1. Preheat the oven to 350 degrees F. Coat a 9” x 13” baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the confectioners’ sugar; mix well then pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Let cool completely. When ready to serve, sprinkle with confectioners’ sugar.

 

Jamaican Beef
4 to 6 servings

1/2 cup vegetable oil
2 tablespoons bottled steak sauce
1/2 teaspoon white vinegar
2-1/2 tablespoons brown sugar
1/3 cup peanut butter
1 tablespoon soy sauce
1/4 cup flaked coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1-1/2 pounds top round steak
4 to 6 wooden or metal skewers

1. In a blender, combine the oil, steak sauce, vinegar, brown sugar, peanut butter, soy sauce, coconut, garlic powder, and salt; blend thoroughly to make a marinade.
2. Cut the steak into 1/4-inch strips and place in a medium bowl; add the marinade and stir to coat evenly. Cover and refrigerate overnight.
3. Preheat the grill to medium-high heat and, if using wooden skewers, soak in water for 15 to 20 minutes.
4. Thread the steak strips lengthwise onto the skewers, 3 to 4 strips per skewer. Grill for 6 to 8 minutes, turning frequently.
5. You can also use boneless, skinless chicken breasts in this recipe. Be sure to cook them until no pink remains.

 

Shrimp Diablo
4 servings

1 pound shrimp, peeled and deveined, with tails left on (see Options)
1 (2.25-ounce) can chopped green chilies, drained
1 tablespoon butter
1 medium tomato, diced
1 medium celery rib, diced
1/2 teaspoon yellow mustard
1/3 cup orange juice

1. Heat a large nonstick skillet over medium-high heat then sear the shrimp for 2 to 3 minutes, or until pink.
2. Stir in the remaining ingredients, reduce the heat to low, and simmer for 5 to 6 minutes, or until heated through. Serve immediately.

OPTIONS: Serve this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.

 

Party Sangría
8 to 10 servings

1 (6-ounce) container frozen limeade concentrate, thawed
1 (6-ounce) container frozen lemonade concentrate, thawed
1 (6-ounce) container frozen cranberry juice cocktail concentrate, thawed
4 cups Burgundy or other dry red wine
2 cups cold water
16 maraschino cherries
1 lime, washed, chunked
1 orange, washed, chunked
Ice cubes

1. In a large pitcher, combine limeade, lemonade, and cranberry juice concentrates; add wine and water, and stir until well combined.
2. Stir in remaining ingredients (see Note) and serve immediately in wine or tall ice-filled glasses.

If you’re not serving this immediately, don’t add the cherries and the lime and orange chunks when you mix everything else in; stir those in just before serving.

 

Bananas Foster “Crepes”
6 servings

1 package (4-serving size) vanilla instant pudding
1-1/2 cups milk
6 tablespoons butter
3/4 cup light brown sugar
3 medium bananas, sliced
6 (6-inch) flour tortillas
6 tablespoons whipped topping

1. Preheat oven to 350°F. In a large bowl, combine vanilla pudding mix and milk, and whisk until mixture thickens; chill. In a large skillet, melt butter and brown sugar over medium heat, stirring occasionally until mixture is melted. Gently stir in banana slices and cook 2 minutes, or until heated through.
2. Meanwhile, place tortillas on baking sheet and place in oven 5 minutes.
3. Remove tortillas from oven and evenly divide pudding over them, placing pudding in center of each. Fold in both ends of tortillas then roll up. Place seam-side down on serving plates and spoon banana mixture over crepes. Top with whipped cream, and serve.