Saucy Beef, Broccoli Virtually Foolproof

The defining moment of the cooking show could have been an embarrassing kitchen disaster. But with her quick wit and a skillful hand, home economist Sunnie Renshaw showed that if you laugh at your mistakes, the whole world thinks it’s hilarious, too.

“This is just pathetic,” deadpanned Renshaw as she looked at the Chocolate Peanut Butter Cheesecake she’d just baked at the “A Taste of Home for the Holidays” show in Spokane two weeks ago.

The cheesecake was cracked, and the chocolate topping was too thick to drizzle properly like the picture in the cookbook.

So she filled the curved crack with the chocolate, added some whipped cream and voila - a smiley-faced Santa.

The 2,000 people attending the sold-out show at the Ag Trade Center roared with delight.

“She was excellent,” said Pat Christensen of Spokane, who won a bag of groceries, one of several prizes provided by area businesses.

“It was great, it was a lot of fun,” added Cheryl Pritchard of Spokane, who planned to try the Southwest Breakfast Casserole first from the recipe packet each participant received.

The show was sponsored by The Spokesman-Review in conjunction with Homemaker Schools from Reiman Publications, publisher of Taste of Home, Country Woman and Quick Cooking magazines.

Another, bigger show is already scheduled April 13 with a daylong food show. For information on ordering tickets, call 459-5009.

Here’s one of Renshaw’s creations that is practically foolproof to make and will bring a pleasant taste to your home.

Saucy Beef and Broccoli

From the fall 1998 Homemaker Schools Recipe Collection.

1 pound boneless beef sirloin or top round steak (3/4 inch thick)

2 tablespoons vegetable oil, divided use

2 cups broccoli florets

1/4 teaspoon garlic powder or 2 garlic cloves, minced

1 (10-3/4-ounce) can condensed tomato soup, undiluted

2 tablespoons soy sauce

1 tablespoon vinegar

4 cups hot cooked rice

Slice beef into thin strips. In a skillet over medium-high, heat half the oil. Add beef in two batches and stir-fry until browned. Set aside.

Reduce heat to medium. Add remaining oil. Add broccoli and garlic powder; stir-fry until broccoli is crisp-tender. Stir in soup, soy sauce and vinegar. Bring to a boil. Return beef to pan and heat through. Serve over rice.

Yield: 4 servings.

Nutrition information per serving: 544 calories, 16 grams fat (26 percent fat calories), 57 grams carbohydrate, 41 grams protein, 101 milligrams cholesterol, 2 grams dietary fiber, 958 milligrams sodium.