Remove steaks from bag and place on grill for 12 to 14 minutes for medium-rare doneness, turning once. (I usually cook 7 minutes per side.) Season steaks with salt and pepper.
Serves 4.
Donna’s Cook’s Notes
I tried this later at home (cutting recipe to serve one), and it was great. Glad the restaurant chef shared his secret marinade sauce with me. Now it’s our secret.
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Bok Choy Spring Rolls
20 large spring roll wrappers (see freezer section in grocery store)
1 bunch cilantro
2 large carrots, peeled and grated
3–4 heads baby bok choy, cut lengthwise into 1/4 inch strips
20 snow peas, cut lengthwise into matchstick-size strips
1 pound ground lean pork
1 tablespoon toasted sesame oil
2 tablespoons peeled minced fresh ginger
½ teaspoon salt
vegetable oil for brushing
TO MAKE FILLING
Chop cilantro, grate carrots, and slice bok choy and snow peas; set aside in bowl. In skillet, fry the meat in sesame oil with minced ginger and salt. Drain off excess fat. Spoon meat mixture into additional bowl and set aside. Use skillet to sauté cilantro, carrots, bok choy, and snow peas in two tablespoons of water. Cook until vegetables are just limp. Drain excess water (if necessary) then combine mixture with meat mixture. Stir.
HOW TO STUFF SPRING ROLLS WITH FILLING
Brush each spring roll wrapper with oil; turn wrapper so they are positioned like diamonds (not squares). Spoon portion of filling into center of wrapper, creating a line of filling across the wrapper.
Fold side corners inward, then roll up to make a neat tube.Repeat till all rolls are stuffed. Place spring rolls on lightly greased cookie tray or cake pan. Bake at 350 for about 30 minutes, until golden brown.
Serve with plum or other store-bought sauce.
Yield: 20.
Lisa Leann’s Cook’s Notes
I prefer baking spring rolls over frying them because they are not only easier to prepare, they are healthier to eat. We had to make ten batches of these for the Prattle shower. They disappeared fast.
Strawberry Punch
10 ounces frozen cut strawberries
6 ounces lemonade
1 pint lemon-lime sherbet
1 quart ginger ale
Approximately 2 hours before preparation, place frozen strawberries in refrigerator to thaw. Prepare lemonade according to favorite recipe (whether fresh, frozen, or dry) and place in refrigerator to chill. Just before serving, combine berries, ginger ale, and lemonade, add sherbet, and gently stir until sherbet is dissolved. Use ice ring in punch bowl to keep punch cold.
Evangeline’s Cook’s Notes
Prepare enough for one punch bowl, and you’ll be sorry. I’ve yet to serve this when I didn’t need at least two bowls. For the shower, even though alcohol was served at the bar, we poured more of this than the bartenders could have dreamed possible.
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For more information about the women of the Potluck Catering Club, go to www.PotluckClub.com.
Linda Evans Shepherd is an author, international speaker, media personality, leader of Advanced Writers and Speakers Association, president of Right to the Heart Ministries, founder of Stepping into Destiny Conferences, and publisher of Right to the Heart of Women Ezine. (See www.VisitLinda.com.)
In addition to the Potluck Club series and now the Potluck Catering Club series, Linda has authored and coauthored over twenty books including Share Jesus Without Fear, published in over fifty languages, and the upcoming Be Your Own Prayer Project from Baker Publishing Group.
Linda been married to husband Paul for almost thirty years, and they have two children.
Award-winning author and speaker Eva Marie Everson is a Southern gal who’s not that crazy about being in the kitchen unless it’s to eat! She has been married to a wonderful man, Dennis, for three decades and is a mother and grandmother to the most amazing children in the world.
Eva’s writing career and ministry began in 1999 when a friend asked her what she’d want to do for the Lord, if she could do anything at all. “Write and speak,” she said. And so it began.
Since that time, she has written, co-written, contributed to, and edited and compiled a number of works, including the recently released Reflections of Israel (which includes her photography among the spectacular photographic works), Sex, Lies, and the Media and Sex, Lies, and High School (co-written with her amazing daughter Jessica), and Oasis: A Spa for Body and Soul, in which she gets to talk about two of her favorite subjects: the Word of God and pampering.
Eva Marie is both a graduate of Andersonville Theological Seminary and a returning student. She is a mentor with the Jerry B. Jenkins Christian Writers Guild. Eva Marie speaks nationally and internationally about her passion: drawing believers to the heartbeat of God. In 2002 she was named AWSA’s first Member of the Year. Also that year she was one of six journalists chosen to visit Israel for a special ten-day press tour. She was forever changed.
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