2021 North Shore 8th Ward Relief Society Cookbook

saucy pepper steak
INGREDIENTS
1 each, green, red, and yellow pepper
1 small onion
1 lb. well-trimmed boneless beef sirloin
steak cut into strips
1 garlic clove (minced)
1/2 teaspoon black pepper
3 tablespoons lite soy sauce
1 1/2 cups BBQ sauce
DIRECTIONS
Cut peppers and onion into strips. Cook 6–8 minutes until crisp/tender. Transfer to
a bowl. Cover to keep warm. Cook meat, garlic, black pepper for 3 minutes. Add soy
sauce, cook until meat is done, add BBQ sauce. Stir in pepper and onion. Stir in fresh
pineapple. Serve over brown rice.
sjoblom's french dips
INGREDIENTS
3 lbs. cross rib, rump or eye-of-round beef
roast
1 (10.75-ounce) can beef consommé
1 1/2 cups water
1 packet Good Seasons Italian dressing
1 au jus gravy packet
Swiss cheese
Crusty bread/panini or hoagie rolls
DIRECTIONS
Place roast in a Crock-Pot. Whisk ingredients together and pour over roast. Cook on
high in the Crock-Pot for 6-8 hours, or until you can shed it easily with a fork. Place
shredded meat on a hoagie roll and top with Swiss cheese. Broil sandwiches open face
until cheese is melted and rolls are browned. Serve with strained au jus mixture.
66 NORTH SHORE 8TH WARD RELIEF SOCIETY COOKBOOK