2021 North Shore 8th Ward Relief Society Cookbook

doyle fondue
INGREDIENTS
4 (8-ounce) packages cream cheese
2 tablespoons dry mustard
1 1/3 cups milk (or more if needed)
4 (1/2-ounce) jars of sliced dried beef
Green onions, optional
DIRECTIONS
Chop dried beef. Heat the ingredients without boiling. Keep warm in a fondue pot (or
Crock-Pot). Serve with French bread cut into 1-inch chunks.
Easy beef and broccoli
INGREDIENTS
3 tablespoons cornstarch, divided
1 lb. flank steak, cut into 1-inch pieces
1/2 cup low sodium soy sauce
3 tablespoons packed light brown sugar
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
2 tablespoons vegetable oil, divided
4 cups small broccoli florets
1/2 cup sliced white onions
DIRECTIONS
In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water.
Add beef and toss to combine. In a small bowl, whisk together remaining cornstarch
with soy sauce, brown sugar, garlic, and ginger. Set aside. Heat 1 tablespoon of oil in
a large nonstick pan over medium heat until hot. Add beef. Cook, stirring constantly,
until almost cooked through. Transfer beef to a plate and set aside. Add remaining oil,
broccoli, and onion to the pan. Cook, stirring occasionally, until tender. Return beef and
sauce mixture. Bring to a boil and cook, stirring, until the sauce thickens slightly.
62 NORTH SHORE 8TH WARD RELIEF SOCIETY COOKBOOK