From Taste of Home Sour Cream Swiss Steak 1/3 cup flour 1 1/2 teaspoons each salt,pepper,paprika and ground mustard 3 lbs boneless round steak,cut into serving size pieves 3 tablespoons vegetable oil 3 tablespoons butter or margarine 1 1/2 cups water 1 1/2 cups (12oz) sour cream 1 cup finely chopped onion 2 cloves garlic minced 1/3 cup soy sauce 1/4 to 1/3 cup packed brown sugar 3 tablespoons flour In a shallow bowl, combine flour,salt and pepper, paprika and mustard;dredge the steak. In a large skillet,heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes. In a bowl, combine the sour cream onion, garlic,soy sauce,brown sugar and flour; til til smooth. Transfer steak to a greased 2 1/2 qt baking dish, add sour cream mixture. Cover and bake at 325 for 1 1/2 hours or until tender. Yield 6-8 servings

This looks good and easy. Rice, Chicken and Artichoke Salad (Family Circle) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.

Thick, Chewy Oatmeal Raisin Cookies The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if youÂre like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find theyÂre always thicker when baked from the cold  only a couple extra minutes baking is needed. This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like IÂm swimming in cookies when I make the full volume, but if youÂre feeding a crowd, go ahead and double it. 1/2 cup (1 stick or 4 ounces) butter, softened 2/3 cup light brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods) 1 1/2 cups rolled oats 3/4 cup raisins 1/2 cup walnuts, chopped (optional) Preheat oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if youÂre impatient, but I do find that they end up slighly less thick. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Sue

Tabbouleh has always intrigued me, yet I've never made it. This looks like a quick and easy recipe using quinoa, which we love. (I don't like barley at all, which is used often in tabbouleh). I'm going to look at more recipes and see what other veggies can be added. Quinoa Tabbouleh 1 cup quinoa, rinsed well 1/2 teaspoon kosher salt plus more 4 tablespoon fresh lemon juice 1 garlic clove, minced 1/4 cup extra-virgin olive oil or canola oil Freshly ground black pepper 1 large English hothouse cucumber cut into 1/4" pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint 2 scallions, thinly sliced Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.