Beef and Broccoli with Orange Cream Fruit Salad

We would like to introduce a Guest Contributor to you this month.  Donna Alquist is our Pastor's sister.  Donna lives in Tucson, Arizona and has always been a blessing to our Pastor and his family. Because you have been a blessing to our faithful Pastor, you are a blessing to us as well.

Orange Cream Fruit Salad

Ingredients:

• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can sliced peaches, drained
• 1 (11 ounce) can mandarin orange segments
• 2 bananas, sliced
• 1 apple - peeled, cored and sliced

Directions

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.

2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Recipe By Rachael Coe

Beef and Broccoli

Ingredients:

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 1 lb boneless round or chuck steak, cut into thin 3-inch strips
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 1 small onion, cut into wedges
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• 4 c. rice, cooked

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

In a large skillet over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. 

Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.