Beef Fajita

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large garlic clove, crushed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash onion powder
1 pound top sirloin
1 tablespoon vegetable oil
1 medium Spanish onions
1 medium green pepper
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
salt and pepper, to taste


Combine the first 12 ingredients in a large Ziploc bag, mix well. Slice steak into 1/4 inch strips; add to marinade bag and put in refridgerator overnight or at least 4 hours.  To make the meat put the meat and entire bag of marinade into the Instant Pot manually cook at high pressure for 10 minutes; let it naturally release for 10 minutes. When ready to prepare fajitas; heat a cast iron skillet over medium high heat. Add oil, onions and green pepper, sauté for 5 minutes. Add soy sauce, water and lime juice; continue sautéing until vegies are blackened and onions are translucent. Salt and pepper to taste.  When vegies are done increase heat to high, add meat and juices and sauté until meat is heated through. Serve with flour tortillas, sour cream, guacamole, shredded lettuce, shredded cheese and salsa.

Beef Stew

1 tablespoon oil
2 pounds beef, 2 inch cubes
flour
salt and pepper, to taste
allspice, to taste
2 large russet potatoes, 2 inch cubes
4 carrots, 2 inch cubes
28 ounces beef stock, divided
14 ounces water
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons kitchen bouquet
4 tablespoons corn starch
4 tablespoons water


Over medium heat, in a pressure cooker, heat oil. Season beef well with salt, pepper and allspice. Dredge beef in flour, remove excess and brown in pressure cooker. Remove browned beef from pressure cooker, add 14 ounces of beef stock and 14 ounces water and deglaze pan. Return beef to pressure cooker, cook for 15 minutes; natural release for 5 minutes, then quick release. Add the rest of the ingredients, except kitchen bouquet,  corn starch and water; mix well.  Pressure cook for 10 minutes; quick release.  Bring stew to a boil; add kitchen bouquet  and slurry of corn starch and water and simmer for another 15 minutes, or until desired thickness. Salt an pepper to taste.

Beef Stroganoff

                 1 1/2 pound beef

                 2 tablespoon butter

                 2 tablespoon oil

                 1 tablespoon flour

                 2 tablespoon tomato paste

                 1 clove garlic

                 15 ounces beef broth

                 2 teaspoons Worcestershire sauce

                 1 cup sour cream 

                 Cooked egg noodles

                 Salt and pepper beef and dredge
                 in flour. Set Instant Pot to medium
                 sauté, add butter and oil. Brown meat
                 on all sides. Add flour, tomato paste and

                 garlic; cook for 2-3 minutes. Add broth and
                 Worcestershire sauce; stir well. Pressure
                 cook high for 10 minutes, natural release

                 for 10 minutes, then instant release. Turn off
                 Instant Pot and add sour cream, mix well.
                 Serve over egg noodles.

                 

Arlington Inn Steak Kebob Marinade

           14 ounces ketchup
           1 cup oil
           1 cup white vinegar
           1 ounce Worcestershire sauce
           2 tablespoons garlic Powder
           1 tablespoon onion salt
           1 tablespoon ground black powder

           Whisk together all the ingredients.
           Marinate 24 - 48 hours.
           Grill to desired doneness.

Apple Crumb Custard Pie

           Filling 
               3 cups apples, diced and peeled: Fuji and Gala
               1 cup sour cream
               1 egg
               3/4 cup sugar
               2 tablespoon flour
               1/4 teaspoon salt
               1 teaspoon vanilla

           Crust 
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

          Topping
               3/4 cup brown sugar
               6 tablespoon butter
               1/2 cup flour
               1/2 cup quick oatmeal

               Mix all the filling ingredients and store in the
               refrigerator overnight.

               To make crust, combine flour, salt and sugar.
               Cut in cold butter until butter is the size of small
               peas.  Add just enough water to make the dough
               stick together. Mix lightly and place in a zip lock
               bag and refrigerate for 1 hour.  Roll out crust and
               place in a pie pan. With a fork poke holes all over
               crust, including the sides.

               Fill crust with filling, bake at 400 degrees for 25 
               minutes.

               While pie is baking, cut the topping ingredients
               together.

               When pie is done, sprinkle topping over pie and
               bake for 15-20 minutes longer.

Andes Mint Cookies

           15.25 oz. Devil Food Cake Mix
           1/2 cup vegetable oil
           2 eggs
           Andes Mints

           Preheat oven to 350 degrees
           In a bowl combine cake mix, oil and eggs. Roll
           dough into 1 inch ball and place on cookie sheet.
           Bake for 6-9 minutes. Remove cookies from oven 
           and place a mint on top.  After 5 minutes spread 
           the mint out over the top of the cookie.

Blueberry White Chip Cookie

           1/3 cup frozen blueberries
           1/3 cup butter
           1/3 cup + 1 tablespoon sugar
           1 cup flour
           1/2 teaspoon baking powder
           1/8 teaspoon salt
           1/2 cup white chocolate chips

           Preheat oven to 400 degrees.

           Put the blueberries in a small bowl, microwave
           for 30 seconds to 1 minute until soft and jammy.
           In a mixer cream together butter and sugar until
           light and fluffy.  Add blueberries and mix until 
           combined and blueberries are mashed into mixture.
           In a small bowl combine flour, powder and salt; add
           to the mixer and mix until fully combined. Stir in 
           white chips.  Put in refrigerate for 30 minutes.  Shape
           into balls and place on a parchment lined baking 
           sheet.  Bake for 11-13 minutes.  Cool on a wire rack.