Ingredients
- 1 cup bread crumbs
- 1 (2- to 3-lb.) top sirloin steak, cut 2 1/2 inches thick
- 4 Tablespoons butter or margarine, softened
- 4 Tablespoons vegetable oil
- 1 teaspoon crushed garlic
- 2 teaspoons seasoned salt
- 2 1/2 teaspoons seasoned pepper
- 1 cup (4 oz.) shredded sharp cheddar cheese
Remove excess fat from steak. In a small bowl, mix butter or margarine, oil, garlic, seasoned salt and seasoned pepper until blended. Spread on all sides of steak. Mix bread crumbs and cheese. Press into butter mixture on steak, coating steak well. Place steak in a brown paper grocery bag. Fold end over and secure with staples or paper clips. Preheat oven 375 degrees. Place bag on a rimmed baking sheet and bake 30 minutes. For medium rare steak, increase oven temperature to 425 degrees and bake 15 minutes longer, a total of 45 minutes. For medium well steak, reduce heat from 425 degrees to 375 degrees and bake 5 minutes longer before removing from oven, a total of 50 minutes. Remove steak from bag. Let stand 5 minutes before carving into thin slices. Makes 4 to 6 servings. Yummy..yummy!!!! Lots of love and hugs..Mom
This recipe comes from Amy via Sandy.
Ingredients:
Salsa Chunkage
- 1 package (1 lb.) frozen sweet, whole kernel corn, thawed
- 2 to 3 tablespoons vegetable oil
- ½ cup chopped red onion
- 3 Italian plum tomatoes (Roma) chopped (I used 6 tomatoes)
- 2 jalapeno peppers, seeded and finely chopped
Salsa Dressing
- 1 tablespoon kosher or regular salt
- ¾ teaspoons ground cumin
- 6 tablespoons fresh lime juice - 2 limes (I bought a bottle of 100 percent lime juice and used that. It’s in the juice section at the grocery store)
- 5 tablespoons vegetable oil
- 2 tablespoons cider vinegar
Directions:
Preheat the oven to 450 degrees; in a bowl mix the corn and oill; spread mixture out on a cookie sheet; bake 18-22 minutes, stirring every 5 minutes until corn starts to brown; let cool.
Combine dressing ingredients in a small bowl or Tupperware container; shake well.
In large bowl, combine cilantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans and roasted corn; mix well; add avocados and dressing just before serving; toss gently.
Serve with corn chips. You guys will chow this one down!!
4# chuck roast
1 can beer
2 packages Good Seasons Zesty Italian Salad Dressing
1 (16 oz.) jar peppercini peppers and juice
1 to 3 beef bouillion cubes
Put all ingredients in a crock pot and cook until meat is very tender. Shred the beef and return to the juice. Heat and serve on rolls. This is a great sandwich! Yummy!
Update — have to also try the recipe from What Geeks Eat — a slight variation, but also looks good!
12 pickled jalapeno peppers, 1 3-ounce package cream cheese, softened, 1/2 cup shredded sharp cheddar cheese (2 ounces), 1/4 cup sliced green onion, 12 pimento strips
Rinse well and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. Beat cream cheese till fluffy. Beat in cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heatproof serving plate or baking sheet; bake in 350 degree oven about 10 minutes or till cheese melts. Top each pepper with a pimento strip. Makes 12.
Brown 1-1/2 cups rice in oil. Add onion and garlic to your satisfaction. Saute’ 1 to 2 minutes. Add small can of tomato sauce along with 2-1/2 cans water. Salt and pepper. “Don’t cover”! Boil until you can see the top of the rice..then cover and simmer till done.
