By Ann Hudson for the SNAP
SNAP
Tuesday, August 28, 2012 —
These recipes make a quick dinner.
Flank Steak
1 cup vegetable or canola oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire Sauce
1/4 cup prepared mustard
1-2 teaspoons coarsely cracked pepper
2 cloves garlic, minced (optional)
3 pounds flank steak
Combine all ingredients except steak, and pour into ziplock bag. Add flank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill for 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs.
Yield: 8 servings.
Scalloped Corn and Tomatoes
6 cups corn
2 cups bread crumbs
1 stick butter
Salt and pepper to taste
6 tomatoes, sliced
Put a layer of corn on the bottom of a greased 3-quart casserole dish. Cover with a layer of bread crumbs. Dot the bread crumbs with butter, and salt and pepper to taste. Add a layer of sliced tomatoes. Dot the tomatoes with butter, and salt and pepper to taste. Alternate layers in this way until the pan is full. End with a layer of bread crumbs. Bake in a preheated 350° oven for about 30 minutes or until crumbs are brown.
Yield: 8-10 servings.
Cream Cheese Pie Squares
Crust:
1 yellow cake mix
1 egg, slightly beaten
1 stick margarine or butter
1 cup pecans, optional
Mix ingredients together, and press in the bottom of a 9-inch x 13-inch pan.
Filling:
1 (1-pound) box confectioners’ sugar
8 ounces cream cheese, softened
2 eggs
Mix ingredients thoroughly until smooth. Pour over crust. Bake in preheated oven at 350° for 35 to 45 minutes. Cool, and cut into bars.
