South Pacific Steak
Ingredients:
- 4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 ounces each)
- 1 ½ cups purchased fresh pineapple chunks packed in juice
- ½ cup hoisin sauce
- 1 large red bell pepper, cut into 1-1/2 inch pieces
- 1 small red onion, cut into 8 wedges
- ⅓ cup apricot preserves
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
Directions:
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1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
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2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl.
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3. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
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4. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.
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5. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals.
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6. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
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7. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.
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(Serves 4)
 Linda Morten, TX© Cattlemen’s Beef Board and National Cattlemen’s Beef Association |
Stuffed Saucy Meatballs & Pasta
Ingredients:
- 1 ½ lbs. ground beef
- 2 eggs, slightly beaten
- ½ cup seasoned bread crumbs
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 small balls fresh mozzarella cheese (about 1/3 ounce each)
- 1 jar (25 to 26 ounces) spicy red pepper pasta sauce or other pasta sauce
- 1 tablespoon finely chopped fresh oregano
- Hot cooked spaghetti rigati or linguine
- Fresh oregano sprigs (optional)
Directions:
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1. Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
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2. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty.
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3. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
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4. Meanwhile heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
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5. Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.
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(Serves 4)
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This recipe was inspired by a compilation of 2 recipes – Beef and Sweet Pepper Pasta and Mealmaker Meatballs – from the article Mom’s Cooking Club in the March 2005 issue of Better Homes and Gardens. Cook’s Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating. Margaret Murphy, IL © Cattlemen’s Beef Board and National Cattlemen’s Beef Association |
Test Cookie Recipe
Great cookies!
Ingredients:
- 3 Eggs
- 2 cups Flour
- 2 bag Chocolate Chips
Directions:
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1. Mix all ingredients:
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2. Spoon onto cookie sheet
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3. Cook for 12 minutes at 350 degrees:
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(Serves –)
