Monday, July 18, 2016

Recipes by Betty Ford: Buttermilk Pancakes; Chinese Pepper Steak; Curried Tuna Casserole

Betty Ford's Buttermilk Pancakes

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
3 large eggs, separated
3 cups buttermilk

Mix together all ingredients except egg whites. Beat egg whites until stiff. Fold beaten egg whites into pancake mixture. Cook pancakes as usual.

Betty Ford's Chinese Pepper Steak

2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper

Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.

Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.

Stir in the meat and green pepper and simmer for 30 minutes.

Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice. Serves 4.

Betty Ford’s Curried Tuna Casserole

6 tablespoons butter
2 tablespoons minced shallots
2 garlic cloves, minced
2 medium red peppers, julienned
4 tablespoons flour
2 tablespoons curry powder
3 cups hot chicken stock
1 cup hot milk
2 teaspoons freshly ground pepper
1 tablespoon Worcestershire sauce
pinch of salt
10 ounces small pasta shells
2 cups drained tuna
1/4 cup dry sherry
6 saltine crackers, crushed
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Butter a 3-quart casserole dish.

Melt butter in a 2-quart saucepan; add shallots and garlic, and sauté lightly for 1 minute. Do not brown. Stir in red pepper strips and sauté for 2 minutes. Stir in flour and curry powder; cook, stirring constantly, until flour is well absorbed.

Add hot stock and bring to a boil; stir until smooth. Add hot milk, pepper, Worcestershire sauce, and salt. Bring to a boil and simmer for 5 minutes; keep warm.

In a large pot of boiling salted water, cook pasta for 7 minutes. Drain well and transfer into the prepared casserole dish.

Flake tuna into small pieces and spread evenly over the shells. Slowly pour the sherry over tuna, then top with the warm sauce. Sprinkle with cracker crumbs and grated cheese.

Bake on middle shelf of preheated oven for 30 minutes or until heated through and lightly browned on top.

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