Main Dishes
Barbequed Marinated Flank Steak
Gourmet Chicken Pizza
Mexican Baked Fish
Turkey Stuffing with Sausage and Celery

Barbequed Marinated Flank Steak

Ingredients: 

Method:

• In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Blend for 15 seconds.
• Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and chill in the refrigerator 8 hours, or overnight.
• Preheat an outdoor grill for high heat.
• Place grate on highest level, and brush lightly with oil. Grill steak for 15 to 20 minutes, turning once, to desired doneness

Gourmet Chicken Pizza

Ingredients:

Method:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.

• Place chicken in a large skillet over medium-high heat. Cook until no longer pink and juices run clear. Cool, then either shred or chop into small pieces.

• Unroll dough and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

• Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Mexican Baked Fish

Ingredients:

Method:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Turkey Stuffing with Sausage and Celery

Ingredients:

• 8 cups dried bread crumbs
• 1 pound ground sausage (regular or sage)
• 1 to 2 cups celery
• 1/2 to 1 cup diced onion
• 1 Tbs. mixed dried fresh herbs
  (Recommended: sage, thyme, rosemary, tarragon, marjoram. Adjust quantity to taste. We fine grind the herbs with mortar and pestle.)
• 1 tsp fresh ground black pepper

Method: 

Prepare bread crumbs using sliced white bread (or your choice of bread). Cut cubes approximately ˝ inch in size. Spread on clean surface until dry. I prefer to avoid crunchy dry. Place in large (larger the better) mixing bowl.

Fry sausage, breaking up into small pieces, until lightly browned. Thoroughly drain. Set aside.

Chop celery stalks and leaves. Set aside.

Sauté onions in butter or premium margarine. Remove when onions become translucent. Add to the bread crumbs.

Combine all ingredients; lightly folding together. If stuffing a Turkey, the stuffing should be quite dry. If cooking separately, a Reynolds^TM or equal cooking bag is excellent. The dressing should preferably be moist. Add chicken stock or small amount of water and lightly toss. Follow cooking directions for the bag.

Optional additions: We have found that ˝ to 1 cup of chopped fresh pecans and/or 1 cup sliced fresh apple can add a nice flavor touch to the stuffing. This may be added when combining the other ingredients.

This recipe will be adequate for an 8 pound Turkey including enough to cook separately for stuffing lover.