It’s been awhile since I’ve participated in Works For Me Wednesdays…mainly because I’m too busy looking around at what works for everyone else!  Lately I’ve been all about some new summer recipes so I’m anxious for this weeks WFMW.

I’ll start with the dessert because it’s so stinkin’ easy. (I call it the Phone Club Cake because I got it from a lady that called it into our local radio station’s Phone Club. Pathetic, but it works for me!)

Phone Club Cake
Put in mixing bowl:
1 pkg of yellow cake mix
4 eggs
1/2 c. oil
1 small can mandarin oranges -do not drain

Beat all together at once. Bake in 2 round cake pans @ 350 for 45 mins or in a 9/13 for 35 mins.

Frosting:
1 – 80z. Cool Whip
1 – 16 oz. can crushed pineapple with juice
1 pkg large instant vanilla pudding

Beat all together and ice cake. Keep refrigerated.

GRILLING
I quickly get bored of the same old-same old grilling options. I like variety so grilling Satay is a favorite at our house.  The boys give it 2 thumbs up because they like eating ANYTHING on  a stick.

Singapore Satay
Marinade for 1 lb of chicken and 1 lb of sirloin steak
1/2 c yoghurt (thinned w/ 1/2 c. milk)
1 sm. onion grated
1 1/2 t. dry mustard
1 1/2 t. ground coriander
1/2 t. turmeric
1/2 t. salt
1 clove minced garlic
1/4 t. cumin

Marinate 3 hours (or over night) before cooking. Be sure to soak the kabob sticks in water for about 30 minutes to avoid burning them. Brush with oil while grilling.

Peanut dipping sauce
2T sliced green onion
1 clove minced garlic
2t. oil
1/2 c. chicken broth
1/4 c. creamy PB
1T. soy sauce
1T. lemon juice
1t. chili powder
1/2 t. brown sugar
1/4 t. ground ginger

Saute onion and garlic in oil. Then add everything else for about 5 minutes.

*This Satay recipe comes from a guy who has sold it at hawker stands in Singapore for years. It was my staple when we lived there.

Would love to hear if anyone tries it out!