Thursday, December 8, 2011
Recipes from Martha Ruth Leonard
1 can regular beer
2 tbsps. liquid smoke
a large bowl combine beer, liquid smoke, salt, pepper, garlic powder,
cumin, cayenne and chili powder. Add the flank steaks and marinate in
the refrigerator for at least 3 hours, turning the meat in the marinade
a few times. Prepare a gas or charcoal grill. Grill flank steaks to
desired doneness (medium rare to medium). Allow the steaks to rest at
least 10 minutes before carving across the grain at an angle into thin
slices. In a large skillet over medium heat, heat the oil. Add the bell
peppers and onions and cook just until tender. Add sliced beef and toss
to combine. Serve as the centerpiece of a fajita buffet. (Serves 12-20)
Chile Egg Puff
10 large eggs
1/2 cup all-purpose flour
Heat oven to 350. Spray a 9-inch square casserole dish with no-stick spray. In the bowl of a stand mixer, slightly beat eggs. In a separate bowl, sift flour, baking powder and salt. Add to eggs and beat to combine. With mixer running on low speed, gradually add butter, cottage cheese and Monterey Jack. Increase speed to medium and continue mixing for 2 minutes. Fold in chiles. Fill casserole dish and top with Parmesan. Bake for 45 minutes or until center feels firm to the touch.
Martha Ruth has personally made every recipe published in her “Kitchen Recipes.”
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