Salad for Dinner

I discovered this recipe the year my little brother graduated from high school.  I made it for his graduation party, and ever since it has been a summer staple.  It works well as a side and is perfect for a lighter dinner.  The ingredients are fresh and simple, which I love.  When I make it for family gatherings, I can usually find my sister commandeering the entire bowl for herself!

Tortellini, Broccoli and Bacon Salad
2 bags (19 oz each) frozen cheese-filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, each cut in half
2 tablespoons chopped fresh chives
1 cup reduced-fat coleslaw dressing
1 lb. bacon, crisply cooked, crumbled
1/4 sunflower nuts


Cook and drain tortellini as directed on package.  Rinse with cold water; drain.
In large (seriously large--maybe 4 qt. minimum) bowl, mix tortellini, broccoli, tomatoes, chives and dressing.  Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon.  Sprinkle with nuts.

What's for Dinner?

Every Sunday we have dinner with our cousins.  EVERY Sunday.  We take turns hosting and cooking, and it's turned into one of the best traditions we've ever created.  This is one of the things I love about food.  There are always such great memories that go hand-in-hand with good food.
Inside the Sunday dinner tradition lies another, albeit rather inconsistent:  maintaining the element of surprise.  We tend to tease and torture each other by withholding the answer to the most important question: What's for dinner?
Well, as the hostess and cook of tomorrow night's meal, I have finally chosen.  And since I know for a fact that our cousins are not among my readers, I thought I'd share this delicious meal with you.

RED RIVER BEEF STROGANOFF
2 lbs. sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onions, chopped
1 can (10 1/2 ounces) beef broth
1 teaspoon dried basil
Salt and Pepper to taste
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup (8 ounces) sour cream
Cooked rice or noodles


Dredge meat in flour.  In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside.  Melt remaining butter and brown meat on all sides.  Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions.  Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream.  Heat through, but do not boil.  Serve over rice or noodles.
Yield: 8 servings


It seems like I always have something to add after every recipe.  Sorry.  My only comment here is to exchange the steak for a couple of pounds of ground beef or turkey if the steak seems a little too pricey.  It's good either way!