Parsley Hamburger Gravy 

1lb. hamburger
1/2 onion, chopped or 1/4 c. dried, minced onion
2 T. arrowroot flour or corn starch
2 bouillon cubes vegetable, chicken or beef

2-4 T. dried parsley

salt 

pepper

garlic powder

about 1 c. water  

1/4 c. water

Brown hamburger over med heat, drain off fat if there is more than a tablespoon.  Add onion and cook until softened.  ( If using dried onion can skip this step)  Add parsley, 1 cup water and bouillon cubes. Add salt, pepper, and garlic powder to taste.  Pour in 1 cup water and bring to boil.  In separate bowl stir 2 T. arrowroot into the 1/4 c. cold water then after the hamburger mixture boils stir in the arrowroot mixture stir until thickened.  Can adjust thickness of gravy by adding more water or  cooking a little longer.  Serve over baked or mashed potatoes, or cooked rice.   

Oriental Beef Salad

I have had this recipe since 1990.  I got it at a Homemakers fair in the Civic auditorium.  A lady came and demonstrated recipes and they gave away kitchen supplies.  I believe this was the year I won a 8 cup  measuring cup donated by Blackers in Idaho Falls.  The lady who demonstrated wasn't the one whose recipe it was.  The paper in my file that has the recipe on it says Jan Gillett, Spokane, WA 1990 second prize winner.  In what contest I don't know, but I want to give credit to the creator.

Melanie requested this for her birthday dinner the year she turned 8.

Oriental Beef Salad

Prepartion 40 min.
frezzing 1 hour
Marinating 1 to 2 hours or over night, if desired
cooking time 15-20
serves 6

1 1/2 pounds beef flank steak
1/2 c. water plus 2 T water
2 T. olive oil
2 T. soy sauce (leave out for G.F. version)
2 T. rice vinegar
2 t. sugar
1 t. instant beef bouillon granules, or G.F. vegetable broth granules
1 t. garlic powder
1 package beef flavor Ramen-style noodle soup mix

1/2 cup silvered almonds
2 T. seasame seeds


Partially freeze beef steak to firm.  (I usually partially thaw, since I usually have to thaw the meat out) Easier to slice the beef when semi frozen.  Slice steak diagonally across the grain into 1/4 " thick slices;  cut slices crosswise into 1 1/2" stripes.  Place beef in marinade and stir to coat. To make marinade combine oil, water soy sauce, vinegar, sugar bouillon granules and garlic powder.  marinate in refrigerator 1-2 hours or over night.  Stirring occasionally.  Drain beef; discard marinate. Heat large skillet over medium heat until hot; stir-fry beef (1/2 at a time)  5-6 min or until brown.  drain beef discarding liquid.  Cover and refridgerate 30 minutes or until cool.
crush noodles from soup mix then add to beef with almonds and sesame seeds.



1 head lettuce, torn into bite-size pieces
2 c. shredded red cabbage
1 c. sliced celery
4 green onions sliced

Combine lettuce, cabbage, celery, and green onions.

Ginger Dressing

4 T. sugar
1/4 c. olive oil
1/4 c. rice vinegar
1 t. salt
1/4 t. ginger
1/4 t. pepper

Combine sugar, oil,vinegar, ginger, pepper, salt.

Beef mixture and lettuce mixtures can be made ahead and kept separately, then combined right before serving with each other and the ginger dressing.

For gluten-free version I usually leave out the soy sauce, and the noodles and just have the steak on the lettuce mixture.

Banana Cake

3/4 c. milk with 2 T. lemon juice, set aside to curdle.

2/3 c. butter
1 2/3 c. sugar
2 eggs
2 t. vanilla

Cream butter, sugar, eggs and vanilla until light and fluffy.

3 c. gluten-free flour mix
1 1/4 t. soda
1 t. salt
2 t. baking powder
2 t. guar gum

Add milk and dry ingredients to creamed ingredients.  Add 1 1/2 c. mashed bananas.  Bake in 3  8" round pans or 2 bread pans or one large sheet pan well greased at 350 degrees. 30-45 min.

Original recipe won second prize a the southern California Exposition by Sylvia Murray.  This is called sour milk and rotten banana cake by the Jenson Family.