PATS-PANTRY-FOR-FBIt’s the weekend, kick back and enjoy yourself.  If you are looking forward to entertaining guests, family together time or just taking it easy, you can find the perfect recipes to suit your mood. – Pat


4 beef top sirloin steaks, (6 oz. each)

1/4 teaspoon salt and pepper


1 jar (4 ½ oz.) sliced mushrooms, drained

1 teaspoon minced garlic

1 teaspoon canola oil

1/2 cup French onion dip

2 tablespoons half-and-half cream

1/2 teaspoon minced chives

1/4 teaspoon pepper

Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4-inches from heat for 5 to 7 minutes on each side, or until meat reaches desired doneness. Sauté mushrooms and garlic in oil for 3 minutes in a large skillet. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat and simmer uncovered for 2 to 3 minutes or until heated through. Serve with steaks.


1 small onion, finely chopped

1 tablespoon butter

4 cups fresh or frozen corn, thawed

1 cup heavy whipping cream

1/4 cup chicken broth

4 bacon strips, cooked and crumbled

1/4 teaspoon pepper

1/4 cup grated parmesan cheese

2 tablespoons minced fresh parsley

Sauté onion in butter for 3 minutes in a skillet. Add corn and sauté 1 to 2 minutes longer or until onion and corn is tender.  Stir in cream, broth, bacon and pepper. Cook and stir for 5 to 7 minutes or until slightly thickened. Stir in cheese and parsley.


6 tablespoons butter, cubed

1/3 packed brown sugar

1/3 orange juice

2 teaspoons cinnamon

4 medium bananas, sliced

1/2 teaspoon rum extract

3 pints vanilla ice cream

1/2 cup flaked coconut, toasted

Combine the butter, brown sugar, orange juice and cinnamon in a small saucepan. Cook and stir over medium heat for 4 to 5 minutes or until sauce is smooth. Stir in bananas and heat through. Remove from heat and stir in extract. Serve warm over ice cream. Sprinkle with toasted coconut.


1/3 cup hickory smoke-flavored barbecue sauce

1/2 cup apricot or peach preserves

1 tablespoon corn syrup

1 teaspoon prepared mustard

1/4 teaspoon ground cloves

6 bone-in pork loin chops, 3/4-inch thick and 8 oz. each

1/2 teaspoon salt

1/2 teaspoon pepper

Combine first five ingredients in a small bowl and set aside. Sprinkle pork chops with salt and pepper. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill covered over medium heat or broil 4-inches from the heat for 6 to 8 minutes on each side, or until a meat thermometer reads 160 degrees, basting frequently with sauce mixture.


• Store ground coffee in the refrigerator or freezer to keep it fresh.

• Add a few drops of lemon juice to simmering rice to keep the grains separated.

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