BELL PEPPERS STUFFED WITH CORN SALAD
3 whole red bell peppers
4 (11-ounce) cans white shoepeg corn, drained
1 green bell pepper, diced
1 red bell pepper, diced
1 green onion, chopped
2 tomatoes, diced and drained
Salt and black pepper to taste
2 tablespoons mayonnaise or more to taste
Fresh leaf lettuce and spinach
Sliced fresh mushrooms
Pine nuts, toasted
Balsamic vinaigrette dressing
Cut bell peppers in half lengthwise, and clean out membranes and seeds. In a bowl, stir together corn, chopped peppers, onions, tomatoes, salt, pepper, and mayonnaise Spoon into each pepper half. Serve on a bed of leaf lettuce, spinach, mushrooms, and pine nuts drizzled with balsamic vinaigrette.
Yield: 6 servings.
STEAK FAJITAS
ó pounds boneless sirloin steak
1 (17-ounce) bottle Mr. Yoshida’s Teriyaki EZ Marinade
2 tablespoons cooking oil, divided
2 large onions, julienned
2 large green bell peppers, julienned
6 (6-inch) flour tortillas
1 cup shredded Mexican mix cheese
Sour cream
Shredded lettuce
1 tomato, diced
Place steak and marinade in a large zipper bag. Refrigerate overnight. Remove steak from bag, and cut into ó-inch strips across the grain. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and bell pepper; sauté for 10 minutes or until tender. Remove from skillet, and heat 1 tablespoon oil on medium high heat; add steak. Brown 2 minutes on each side. Return vegetables to skillet with steak, and heat. Heat tortillas according to package directions. Fill warm tortillas with steak, vegetables, and cheese. Top with sour cream, lettuce, and diced tomatoes.
Yield: 6
Lena Causey, Madison
