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Beef Steak and Potato Kabobs |
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1 pound boneless beef top sirloin steak, cut 1-inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash
Sauce:
3/4 cup steak sauce
2 large cloves garlic, minced
Cut potatoes into 1-1/2–inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender, stirring once. Cool slightly. Combine sauce ingredients in 1-cup glass measure. Microwave on high 1-1/2 minutes, stirring once.
Cut squash lengthwise in half. Cut beef steak and squash into 1 1/4–inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
Place kabobs on grid over medium, ash-covered coals. Grill uncovered about 10 to 12 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally and brushing with remaining sauce during last 5 minutes. |
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2 pounds beef flank or skirt steak or 2 pounds top round steaks, cut in 1-inch strips
Salt and pepper
Marinade:
1/4 cup vegetable or olive oil
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh thyme
or 1 tablespoon dried thyme leaves
2 tablespoons sweet or smoked paprika
3 cloves garlic, minced
1/4 teaspoon ground red pepper
Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator six hours or as long as overnight, turning occasionally.
Remove steak from bag; discard marinade. Place steak on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Serve half of steaks immediately, as desired. Cover and refrigerate remaining steak for later use. Before serving, carve steak into thin slices; season with salt and pepper, as desired.
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1 1/2 cups sour cream
1 cup miniature marshmallows
1 cup sweetened flaked coconut
2 (15-ounce) cans fruit cocktail, drained
2 teaspoons freshly grated lemon or orange peel
Fresh mint leaves, if desired
Combine all ingredients in medium bowl; mix well. Cover; refrigerate at least 2 hours.
Garnish salad with fresh mint leaves, if desired. |
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Cranberry and Apple Salad |
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Dressing Ingredients:
2/3 cup sour cream
1/3 cup mayonnaise
Salad Ingredients:
2 medium (2 cups) apples, cubed 1/2 inch
2 teaspoons lemon juice
1/2 cup sweetened dried cranberries
1/2 cup seedless green grapes, halved
1/2 cup chopped walnuts
1 rib (1/2 cup) celery, chopped
Combine sour cream and mayonnaise in small bowl; set aside.
Place apples and lemon juice in large bowl; gently toss. Add all remaining salad ingredients. Add dressing; toss to coat. Cover; refrigerate 1 hour before serving. |
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Apricot and Cabbage Coleslaw |
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Dressing Ingredients:
1/3 cup sour cream
1/4 cup nonfat plain yogurt
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Salad Ingredients:
1 (16-ounce) package coleslaw mix
3 to 4 fresh apricots, seeded, coarsely chopped
1/3 cup chopped green onions
Stir together all dressing ingredients in small bowl. Set aside.
Combine all salad ingredients in large bowl. Add dressing to salad; toss to coat. |
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