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Marinated Grilled Flank Steak Tomato-Corn Relish Corn Bread Salad Grant County Potato Salad Summer Trifle Barbecued Pork Pasty "Herbie Pie" Basic Barbecue Rub Grilled Asparagus ( or Broccoli ) |
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Marinated Grilled Flank Steak
from Tom Jenson in Iron River
- 1/2 cup balsamic vinegar
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 Tbsp. fresh rosemary, chopped (or
- 1 Tbsp. dry rosemary)
In a non-aluminum container (or use a large plastic bag), combine the vinegar, oil, garlic and rosemary. Add the steak and turn to coat well. Cover tightly and refrigerate for at least 8 hours or up to 24 hours (gets quite strong after 24 hours).
Remove the steak from the refrigerator and let come to room temperature. Prepare a fire in a grill. Place the steak on the grill rack. Grill, turning once, until well browned on both sides and medium-rare in the center, about 10 minutes total, depending on the thickness of the steak. Slice steak very thinly at an angle, and against the grain. Serve with tomato-corn relish.
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Tomato-Corn Relish
- 8 green onions (whole)
- 3 ears of corn, husks and silks removed
- 1 lb. Roma tomatoes, cored, halved lengthwise, and seeded
- salt
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
Brush vegetables with 1-tablespoon oil. Place vegetables on a hot grill. Grill, turning, until the green onions are slightly charred, about 3 minutes; the tomatoes are softened and slightly charred, about 4 minutes; and the corn is blackened in spots and the kernels are tender, about 12 minutes. Set aside to cool. When cool enough to handle, thinly slice the onions, coarsely chop the tomatoes, and cut the corn kernels off the cob. Mix vegetables in a bowl and drizzle with 1-tablespoon balsamic vinegar and 1 tablespoon olive oil. Season to taste with salt and mix well.
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Corn Bread Salad
from Bernard Stoffel in Montfort
- 1 81/2 ounce package corn muffin mix
- 12 slices bacon
- 4 medium tomatoes, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 green pepper, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup sweet pickle juice
- 1/2 cup sweet pickles, chopped
- celery salt
- pepper
Prepare muffin mix according to package directions. Cool and crumble. Set aside. Cook bacon until crisp. Drain and crumble. Set aside. Toss tomatoes, onion and pepper together in a large bowl. In another bowl, mix mayonnaise, pickle juice and chopped pickles.
In a 2-quart casserole or bowl, arrange half the crumbled corn bread. Sprinkle with celery salt and pepper. Spoon half the vegetables over the bread. Spread half of the mayonnaise mixture over all the vegetables. Repeat layers. Sprinkle crumbled bacon on top. Cover and refrigerate for 2 to 8 hours.
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Grant County Potato Salad
from Rosemary Markus in Potosi
- 3 eggs
- 3/4 cup cider vinegar
- 3/4 cup sugar
- 1 Tbsp. dry mustard
- 1 cup mayonnaise
- 1 lg. can evaporated milk
- 8-10 medium potatoes, cooked, peeled and sliced
Put eggs in a saucepan and beat slightly. Mix in vinegar and sugar. Heat to boiling, stirring constantly. Stir in mustard, mayonnaise and milk. Mix until smooth. Pour warm dressing over cooked potatoes. Cover and refrigerate.
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Summer Trifle
from "Cabin Cooking"
- 1 Jiffy cake mix (yellow or white)
- fresh fruit (peaches, strawberries, bananas, blueberries, etc.)
- 1 pkg. instant French vanilla pudding mix
- 1 - 3 oz. pkg. cream cheese, softened
- 1 cup whipping cream (or 8 oz. carton whipped topping)
Mix cake according to package directions. Pour into a 9 x 13" pan. Bake 12 to 15 minutes or until done. Cool. Arrange fruit on top of cake. Mix pudding according to package directions. Beat in softened cream cheese. Pour pudding over fruit. Whip cream until stiff, and sweeten if desired. Spread whipped cream over pudding layer. Cover and refrigerate at least 2 hours.
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Barbecued Pork
called in by Adeline in Sparta
- 2-3 lb. pork roast (inexpensive)
- onions
- 3 cups root beer
- 1 cup chili sauce
Brown pork roast very well on top of stove. Put in crock-pot. Add as many onions (chopped) as you like. Pour root beer and chili sauce over roast. Cook slowly until meat falls apart.
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Pasty
from Kristina Knutson Young in Des Moines, IowaCrust:
- 2 cups flour
- 1/2 tsp. salt
- 1/2 cup shortening
- 5-6 Tbsp. cold water
Mix flour and salt. Cut in shortening until mixture resembles coarse meal. Mix in water, mixing only until it forms a ball. Don't knead! Divide dough into four pieces. Roll out each piece into a circle and place on a cookie sheet.
Filling:
- 1 lb. beef sirloin, cut into 1/2" cubes
- 4 medium carrots, thinly sliced
- 1 large potato, peeled and cubed
- 1 large onion, minced
- 3/4 tsp. thyme
- 1/2 tsp. pepper
- 2 beef bouillon cubes, crushed
- salt
- butter
- milk
Combine, beef, vegetables and seasoning in bowl. Spoon 1/4 meat mixture onto each pastry round, forming an oval mound. Dot each meat mound with butter. Bring edges of pastry up to center of meat mound. Press pastry together to seal forming seam down the center of the pasty. Brush each pasty with milk. Bake 1 hour at 400o F. or until golden brown.
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"Herbie Pie"
called in by Blanch Humbird of Mineral Point, who said this was a Cornish dish that was used when folks needed something economical, but good.Crust:
- 2 cups flour
- 1 tsp. salt
- 1/2 cup shortening
- 1 egg
- 7 Tbsp. cold water
Mix flour and salt. Cut in shortening until mixture resembles coarse meal. Beat egg and mix with water. Add wet mixture to dry. Mix only until it forms a ball. Don't knead! Divide dough in half. Roll out one half and line a 9" pie pan. Save remaining dough for top crust.
Filling:
- chopped leaf lettuce
- chopped green onion
- chopped ham
- 3 eggs
- 1/4 cup butter
Heat lettuce and onion together to wilt lettuce. Put vegetable mixture in dough-line pan. Sprinkle with chopped ham. Beat eggs and pour over. Dot filling with butter. Roll out top crust. Moisten edges of crust in pan. Cover with top crust. Crimp edges and cut vent holes in top crust. Bake pie about 1 hour at 350 o F.
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Basic Barbecue Rub
- 1/4 cup coarse salt (kosher or sea)
- 1/4 cup dark brown sugar, packed
- 1/4 cup paprika
- 3 Tbsp. freshly ground black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. dried onion flakes
- 1/2 to 1 tsp. cayenne pepper
- 1/2 tsp. celery seeds
Combine all the ingredients in a bowl and whisk to mix. Put in a covered jar and store away from light and heat. This rub will keep for several months.
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Grilled Asparagus ( or Broccoli )
from Larry MeillerYou're going to be marinating, so the amount of marinade you use will Obviously depend upon the amount of vegetables you have. Let's assume you're using a typical bunch of asparagus or broccoli that you would purchase in the grocery store.
Squeeze the juice out of one lemon into a measuring cup or bowl. That's one third of your marinade. To the juice add double the volume of extra virgin olive oil. That constitutes the other two-thirds of the marinade.
Place the asparagus or broccoli into a plastic bag and pour the marinade over it. If the broccoli spears are thick, I cut them lengthwise in half or even into thirds. You want the stalks to be long . . . they are usually five or six inches in length.
Let the vegetable sit in the marinade for two or three hours. While it's marinating, grate some fresh Parmesan cheese. I usually guess, but you should probably have about a cup of grated cheese. Do NOT use Parmesan out of a can.
After the vegetable has marinated two or three hours, get the coals going in the grill. Just before you put the broccoli or asparagus on the grill, roll it in the Parmesan cheese. Place the vegetable next to the coals, not directly on them.
I usually have some skinless boneless chicken breasts with this and I baste them with the remaining marinade and put them directly over the coals. Turn the vegetables about a third of the way around every seven minutes or so. By the time you've turned them three times, 20 minutes will have passed and they should be ready. You take them off when the cheese is well browned. The chicken should be ready as well, so the timing is about perfect.
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