Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
From a cookbook from Cape Cod. It doesn't have sugar so it is good for diabetics. I don't want to lose this with the BBQ season here. The optional ingredients sound good! Prep time is the marination time.
Very yummy! Use chicken on the bone (skin on or off). Mix up the sauce, can marinate the chicken in it, and then bake. This also works for steak. Aunt Phyllis got this recipe from her Aunt Muriel. It is like a BBQ sauce but not smokey. The recipe uses ingredients most people will have on hand.
From The New York Times, Feb. 20, 2008. Given to me by my friend Debbie, who loved it. She said it's best to eat the day you make it and it was less flavorful the next day, so keep that in mind. All you do is mix it all up and let it sit out for an hour before it's ready to eat. If you don't have cumin seeds, you can use cumin powder.
Only a few ingredients necessary which you probably have available. I usually have dried basil but this calls for fresh. If you use dried, use a little less. From First Magazine, July, 2007. I haven't tried it yet. Lettuce, tomatoes, pickles and onions are suggested as possible garnishes.
Sun-Sentinel, Feb. 28, 2008. It was adapted from the San Francisco Chronicle. I don't want to lose it. It was called Grandmother's Oven-Baked Chicken but I wanted to distinguish it a bit. Here's what the blurb says "In this recipe, a Pirie family heirloom, chicken is studded with garlic and slowly baked in butter until it almost falls off the bone. We find the chicken more succulent with the skin on but it works fine without. Whichever way you make it, this recipe is addictive and will fill your home with the smell of slow-baking garlic- be sure to serve the caramelized garlic pieces too. This chicken is also excellent served cold for a picnic."
I can't wait to try this from the Sun-Sentinel, Feb. 28, 2008. The note above the recipe says that "This is a play on the original spinach salad; it can be served as a starter or offered alongside roasted chicken, pork or duck. The addition of pineapple adds sweetness and body. Baby arugula leaves would work well instead of spinach."
From Kosher Tasty Meals, Kadimah Toras-Moshe Cookbook. It's different from the other apple meatloaf recipes posted. This has ground beef, onion, apple, ketchup, honey, soy sauce, egg, and bread crumbs. Yet to try it.
From Kosher Tasty Meals, Kadimah Toras-Moshe Cookbook. I haven't tried this but wanted to put it here for future seders! This sounds like an interesting recipe with dill, scallions, orange rind, ground ginger, and orange juice.
From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe.
Mrs. Carl Albert submitted this in a 1971 cookbook called Favorite Recipes of our First Ladies. Her husband was speaker of the house and she said this is one of his favorite recipes because "he is a country boy and loves fresh vegetables and greens" - haven't made it yet. This recipe calls for grated cheese but doesn't specify which one so if you make it, let us know what cheese you used and how it was.* I think I would peel the turnips and for the white sauce- it doesn't say how to make it- ie. if you should make it over heat or if you should melt the butter- if you had success with a method, please tell us what you did! Thanks!