Friends

Flank Steak Marinade Always a hit in the Scully household and definitely the kids’ favorite. Thanks to Carol C. for this recipe. Ingredients for the marinade 1/2 cup of white vinegar 1 cup soya sauce 1/2 cup packed brown sugar or honey (I use honey but both are good) 1/2 cup pineapple juice 0ptional: 2-3 cloves garlic (I generally don’t use garlic because usually I serve the steak with a side of garlic spaghetti or garlic mashed potatoes) Directions Mix all ingredients together in a bowl. There is enough here for 2 flank steaks. Marinade steaks overnight in the fridge. (for 2 days is even better!) I like putting the steaks in ziplock freezer bags. The marinade pretty much covers the steak so you don’t have to worry about turning too much. Two steaks and all the marinade will fit in one bag if you are planning on serving both steaks at one time. If you marinade the steaks separately, it’s great to marinade over a day or two and then cook one and stick the whole second bag in the freezer to pull out later in a pinch when you want something great on the BBQ for guests on short notice. For the flanks, BBQ on medium for 6-7 minutes a side (if steaks are at room temperature) for medium cooked steaks - a little less for more rare. Two flanks will feed 6 adults. Really easy stuff!!!

Ingredients For the crust: 1-1/3 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup melted butter For the filling: 1 1/4 cups lime juice, either bottled or fresh 1/4 cup water 2 envelopes unflavored gelatin 1 1/2 cups granulated sugar 5 eggs lightly beaten 1/2 cup butter at room temperature 2 8 oz packages cream cheese, at room temperature 1/2 cup of whipping cream Directions In a medium sized bowl, stir together crust ingredients. Press into the bottom of a 9-inch springform pan. Refrigerate. Stir lime juice with water in a medium sized saucepan. Sprinkle gelatin over the mixture; let it stand for 5 minutes. Stir in the sugar and eggs. Place the mixture over medium heat; stir continuously until mixture thickens and just comes to a boil–5 to 7 minutes (it may appear to be separated). If necessary, strain out any bits of egg white. In a large mixing bowl, beat butter with cream cheese, scraping the sides of the bowl often until well combined. Beat in the hot lime mixture and continue to mix until blended. Refrigerate until slightly firm, stirring every 20 minutes, for a total of 40 minutes. Beat cream until stiff peaks form; fold it into the lime mixture. Pour the filling into the prepared crust and refrigerate overnight.

From Bob and Sharon. Have used this many times. Very nourishing. Ingredients 2 Tablespoons olive oil 1 small onion, peeled, finely chopped 1 small carrot, peeled, finely chopped 1/4 teaspoon chili flakes 4 cups vegetable or chicken stock (the big tetra packs are exactly 4 cups) 28 oz/796 ml can diced tomatoes or stewed tomatoes, with italian seasoning, undrained 19 oz/540 ml can chick peas 19 oz/540 ml can romano beans 19 oz/540 ml can cannellini or other white beans (I use navy beans) 2 cups short dried pasta (penne, shells, etc) salt and fresh ground pepper to taste chopped fresh parsley freshly grated parmesan or asiago cheese Directions Heat oil in a very large saucepan, stockpot or dutch oven over medium-low heat. Add onion, carrot, garlic and chili flakes. Cook about 5 minutes or until soft and golden. Add stock and tomatoes. Bring to boil. Reduce heat and simmer, partially covered for about 20 minutes. Stir in chick peas and beans. Simmer about 10 minutes stirring occasionally. In food processor or blender, puree about 2 cups of mixture. Return to saucepan. Bring to boil; stir in pasta. Reduce heat to low and simmer over low heat, stirring occasionally, until pasta is tender, about 8 minutes. Add salt and pepper. Garnish with parsley. Serve plenty of parmesan on the side. Hearty crusty bread goes great with this.