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 Barbequed
Marinated Flank Steak
Ingredients:
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Method:
- In a blender, combine soy sauce, honey, vinegar,
ginger, garlic powder and
 vegetable oil. Blend for 15 seconds.
- Lay steak in a shallow glass or ceramic dish. Pierce
flesh all over front and back with a sharp fork. Pour marinade over
steak, then turn and coat the other side. Cover, and chill in the
refrigerator 8 hours, or overnight.
- Preheat an outdoor grill for high heat.
- Place grate on highest level, and brush lightly with
oil. Grill steak for 15 to 20 minutes, turning once, to desired doneness
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Gourmet Chicken Pizza
Ingredients:
2 skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust dough
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions
Method:
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Preheat oven to 425 degrees F (220
degrees C). Lightly grease a pizza pan or medium baking sheet.
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Place chicken in a large skillet over
medium-high heat. Cook until no longer pink and juices run clear. Cool,
then either shred or chop into small pieces.
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Unroll dough and press into the
prepared pizza pan or baking sheet. Bake crust for 7 minutes in the
preheated oven, or until it begins to turn golden brown. Remove from
oven.
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Spread ranch dressing over partially
baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion
and chicken on top of mozzarella cheese, then top with Cheddar cheese.
Return to the oven for 20 to 25 minutes, until cheese is melted and
bubbly.
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Mexican Baked Fish
Ingredients:
1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
4 cup sour cream
Method:
- Preheat oven to 400 degrees F (200 degrees C).
Lightly grease one 8x12 inch baking dish.
 Rinse
fish fillets under cold water, and pat dry with paper towels. Lay
fillets side by side in the prepared baking dish. Pour the salsa over
the top, and sprinkle evenly with the shredded cheese. Top with the
crushed corn chips.- Bake, uncovered, in the preheated oven for 15
minutes, or until fish is opaque and flakes with a fork. Serve topped
with sliced avocado and sour cream.
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Turkey Stuffing with Sausage
and Celery
Ingredients:
- 8 cups dried bread crumbs
- 1 pound ground sausage (regular or sage)
- 1 to 2 cups celery
- 1/2 to 1 cup diced onion
- 1 Tbs. mixed dried fresh herbs
(Recommended: sage, thyme, rosemary, tarragon,
marjoram. Adjust quantity to taste. We fine grind the herbs with mortar
and pestle.)
- 1 tsp fresh ground black pepper
Method:
Prepare bread crumbs using sliced white bread (or your choice of bread).
Cut cubes approximately ˝ inch in size. Spread on clean surface until dry.
I prefer to avoid crunchy dry. Place in large (larger the better) mixing
bowl.
 Fry sausage, breaking up into small pieces, until lightly browned.
Thoroughly drain. Set aside.
Chop celery stalks and leaves. Set aside.
Sauté onions in butter or premium margarine. Remove when onions become
translucent. Add to the bread crumbs.
Combine all ingredients; lightly folding together. If stuffing a Turkey,
the stuffing should be quite dry. If cooking separately, a ReynoldsTM
or equal cooking bag is excellent. The dressing should preferably be moist.
Add chicken stock or small amount of water and lightly toss. Follow cooking
directions for the bag.
Optional additions: We have found that ˝ to 1 cup of chopped
fresh pecans and/or 1 cup sliced fresh apple can add a nice flavor touch to
the stuffing. This may be added when combining the other ingredients.
This recipe will be adequate for an 8 pound Turkey including enough to
cook separately for stuffing lover.
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