By Ann Hudson
CNHI
Sunday, August 15, 2010 —
Easy and delicious recipes for that cookout.
Marinated Ribeyes
1/2 cup barbecue sauce
3 tbsp. olive oil
3 tbsp. Worcestershire sauce
2 tbsp. steak sauce
1 tbsp. red wine vinegar
1 tbsp. soy sauce
2 tsp. steak seasoning
1 tsp. hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks, (8 oz. each)
In a large resealable plastic bag, combine the first nine ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for four hours or overnight.
Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145º; medium, 160º; well-done, 170º.)
Potato-Sausage
Foil Packs
1 pkg. (14 oz.) smoked turkey kielbasa, sliced
2 large potatoes, cut into wedges
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 medium onion, chopped
4 tsp. lemon juice
4 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
Fold foil around kielbasa mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Yield: 4 servings.
Zesty Stuffed Peppers
6 medium green peppers, tops and seeds removed
1 pound ground beef
1/4 cup chopped onion
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 cup cooked rice
1/4 cup steak sauce
1/4 tsp. salt
1/4 tsp. pepper
In a large kettle over medium-high heat, blanch peppers in boiling salted water for 3-5 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, brown beef and onion; drain. Add remaining ingredients and mix well. Loosely stuff into peppers. Place in a 9-inch square baking pan. Bake, uncovered, at 350º for 30-35 minutes or until peppers are done and filling is hot.
Yield: 6 servings.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
