FLANK STEAK MARINADE
(Prepares 1 flank steak – about 1 – 1 1/2 pounds)
3/4 c olive or vegetable oil
1/4 c soy sauce
1/4 c honey
2 Tbs. vinegar
2 TBS green onion – finely chopped
1 large garlic clove – minced
1 1/2 tsp. ground ginger
Usually all marinade & flank steak (1 piece) will fit in a 1-quart jar (Kerr wide mouth). Marinate for 24-36 hours, keep chilled, shake occasionally. Barbecue or broil, flipping & using marinade as a baste, until flank steak is done. Cut against the grain.
Serves 2-6 depending upon how hungry you are. Enjoy!!
Note: If you have fresh ginger it is even better.
BAKED SMOKED CHEDDAR CHEESE DIP
1 (10-inch) round loaf of Italian or
sourdough bread, hollowed out
1 can artichokes, chopped
1 cup or more smoked cheddar, grated
1 & 1/2 teaspoons minced garlic
1 cup light mayonnaise
1 cup Monterey Jack cheese, shredded
1 small onion, grated, chopped or shredded
1 cup Parmesan cheese, grated
Tear soft bread into pieces and save lid.
Mix all remaining ingredients and place mixture into bread bowl. Replace the lid
and bake about 1 hour and 15 minutes at 350 degrees, or until bubbly.
Serve dip with bread pieces.
Cover bread with foil tent to avoid burning.
NO-CHOLESTEROL SALAD DRESSING
1 cup tomato juice
4 tablespoons lemon juice
2 teaspoons minced onion
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
Salt and pepper
Blend well, then chill.
Makes 1 & 1/2 cups.
8 tea bags
6 cups boiling water
2 cups orange juice
1/2 cup honey
1/3 cup lemon juice
6 whole cloves
4 inches stick cinnamon, broken
Steep tea bags in boiling water for 5 minutes. Discard tea bags. Meanwhile, in large saucepan combine orange juice, honey, lemon juice, cloves, and stick cinnamon; bring to boiling. Reduce heat and simmer for 10 minutes. Add tea and heat through. Strain spices. Serve in mugs with lemon slices or additional cinnamon sticks, if desired.
Makes 12 (6 ounce) servings.
During hot weather, chill Russian Tea for a summer drink. Serve over ice in tall glasses with lemon wedges.