Recipes

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Recipes

Cool Off With These Delicious Summer Recipes

Marinated Steak With Caramelized Onions

1/4 cup Balsamic vinaigrette salad dressing
4 tablespoons steak sauce (A-1 type, trademark)
2 tablespoons brown sugar
2 cloves garlic, minced
1 pound boneless sirloin steak or flank steak
1 tablespoon olive oil
1 large sweet onion, thinly sliced

Preheat grill until medium-high heat. To make marinade, mix dressing, 2 tablespoons of the steak sauce, sugar, and garlic until well blended. Pour over steak in shallow dish; turn steak to coat both sides. Refrigerate at least 1 hour or longer for better flavor.

Heat oil in skillet over medium-heat. Add onions and cook while stirring for 5 minutes. Cover; and cook an additional 10 minutes or until onions are golden brown, stirring occasionally.

Remove steak from marinade; discard marinade. Place steak on grill and grill about 6-8 minutes per side or until internal temperature reads 160 degrees. Remove from heat; cover. Allow meat to rest 5 minutes before cutting across the grain into thin slices. Stir remaining steak sauce into onions and serve with meat.

Yield: 4 servings

Ripe Olive Frittata

8 eggs
1/4 cup milk
1/4 teaspoon oregano leaves, crushed
1/2 teaspoon garlic powder
1 cup pitted black olives, sliced
1/4 teaspoon black pepper
1/2 cup cherry tomatoes, halved
1/4 cup green onions, chopped (tops and bottoms)
1/2 cup shredded Monterey Jack cheese
1 tablespoon butter

In medium bowl, beat together eggs, milk, oregano, garlic powder, and black pepper. Reserve 1/2 cup olive slices. Stir in remaining olives, tomatoes, onions, and cheese into egg mixture. In a 10-inch omelet pan or skillet with ovenproof handle, melt butter over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set, about 10 minutes. Sprinkle with reserved olive slices.
Broil about 6-inches from heat until eggs are completely set, about 3 to 5 minutes. Cut into wedges to serve.

Yield: 4 servings

Watergate Salad

1 cup miniature marshmallows
1 pkg. (3.4 oz.) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple, drained
1/2 cup chopped pecans
1 1/2 cups thawed whip topping

Combine marshmallows, dry pudding mix, pineapple and nuts in a large bowl. Stir in whip topping. Refrigerate 1 hour.

Makes 6- 8 servings

Asian Salad Toss

8 cups packed baby spinach leaves
1 red pepper, cut into thin strips
1 cup thin matchlike carrot sticks
1 green onion, thinly sliced
1/2 cup chow mein noodles
1/2 Asian sesame dressing

Combine first 4 ingredients in a large bowl. Add noodles and dressing just before serving.