SPINACH DIP IN A BREAD BOWL

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup mayonnaise 1 package Knorr Vegetable recipe mix (And yes . . . you do NEED Knorr) 1 can (8 oz.) water chestnuts, drained and chopped Mix all ingredients together. Allow to sit in refrigerator at least 1 hour before serving. To make a bread bowl - buy any round loaf of bread. I use to special order a round rye. Now I just buy whatever is available, usually whole wheat. Whatever is your preference.  Take a serrated bread knife and cut out center of bread. Be careful so you do not cut through bottom of loaf. Brush the inside of the cut loaf with melted butter and put in 300 degree oven until it reaches the desired crispness you want. While the loaf is in the oven, you can either rip or cut the center of the bread into pieces for dipping. **I also use celery, carrots, and tortilla chips for dippers.

CREAMSICLE MIMOSAS

We make them every year during the holidays and at the Annual Bike Week Brunch to rave reviews every time. Even by people who don't like champagne. As you can see we drink the cheap crapola.

2 1/2 cups freshly squeezed orange juice
1 cup half-and-half
1 cup sugar
1 bottle sparkling wine or Champagne (use sparkling fruit juice or sparkling cider if you wish)
Strawberries, for garnish

Directions

Put orange juice, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Look below. And then you can smash the glasses with no remorse.

TANGERINE BEEF

1 1/2  pounds London Broil

2     tangerines

8     scallions, sliced, plus more for garnish 1/4 cup soy sauce

4     tablespoons toasted sesame oil

4     teaspoons sugar

4     tablespoons chopped peeled ginger

6    cloves garlic, minced

Pinch of red pepper flakes

2 – 3 additional tangerines for sauce

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerines, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and a cup of water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler or grill. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan or on the grill. Cook until the meat is golden brown and a thermometer inserted in the thickest part registers 130° for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.

Meanwhile, boil the marinade in a small pot over medium-high heat. Stir in the juice of 2-3 tangerines and the drippings from the meat. Reduce by half or until thickened. Slice the meat against the grain and top with scallions. Serve with the sauce.