Leesville Beef & Onions

¾ lb boneless tender beef

3 Tbsp cornstarch

4 Tbsp teriyaki sauce

1 Tbsp red wine vinegar

2 cloves garlic, minced

1 cup flat tonic water

1 tsp crushed red pepper flakes

2 Tbsp olive oil

1 cup slice carrots

2 medium onions, peeled, quartered & divided

2 medium green peppers, chunked

Cut beef into one inch bite size pieces.  In medium bowl combine 2 Tbsp of the cornstarch, 1 Tbsp teriyaki sauce, red wine vinegar and garlic and mix well.  Add beef and let stand for 30 minutes. 

In large measuring cup combine tonic water, pepper flakes, 3 Tbsp teriyaki sauce and remaining cornstarch and mix well; set aside.

Heat 1 Tbsp olive oil in large wok over high heat.  Add beef and stir fry one minute.  Remove from pan, add remaining olive oil and stir fry carrots, onion and green pepper for 8 minutes.  Pour in teriyaki sauce mixture and beef and cook stir until mixture boils and thickens.  Serve immediately over rice.

© Crackerberries 2011

Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011