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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

Sauté 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!