Food Recipes

Method
Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin.
Mix together the Italian dressing and Earp’s sauce. Marinate steak in this for at least 12 hours in a non aluminum dish and in the refrigerator.

Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1″ wide and secure rolls with toothpicks.

Grill over medium charcoal to desired doneness.

Method
Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.

Method
cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and saut? the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve.

Method
Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.

Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet.

Let cook for 45 min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished.

Method
Cook chicken until it comes off bone easily. Break into
bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes well.

Method
Cut chicken breast into 1/2″ x 1″ strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch.
Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1″. Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1″ add a little water. Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat.

In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring.

Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute’ until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute’ off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.