Anne McAlpine: January 16, 2020

I don’t cook beef very often, but I recently saw this recipe for a stir-fried beef dish with bean sprouts in a magazine and thought it looked really tasty. I purchased flank steak and cut it into strips. Then, I marinated the beef overnight and simply stir-fried it the following day. I used several different vegetables that I had in the fridge and even threw in a couple of thinly sliced radishes, which I liked in the finished product.

Rachel Vaarkamp took her devilled eggs to a potluck luncheon at The Press office and they were a hit. She used her own homemade salad dressing in place of mayonnaise. It is a recipe that she got from her mom and one that originally came from her mom’s friend, Ann Bray. Rachel’s mom, Debbie Haney, adds an extra 2 tablespoons of flour, hence the note on the recipe about the orange scoop. The notes that I have included in brackets are from the copy of the original recipe from Rachel’s mom. Thanks for sharing this – it is a good one!

I got this recipe for Apple Butterscotch Squares from Anne McMillan of Nanticoke. She made them for the luncheon after my dad’s funeral and my daughter Allison really liked them, so I asked Anne for the recipe. Anne commented that she thought they were too sweet and said that she will cut back on the sugar the next time she makes them. She only had cinnamon flavoured chips on hand, so she used them and they paired nicely with the apples. She also found that they took 30 minutes to bake well.