© "From Ellie’s Kitchen to Yours"
2 to 3 lbs sirloin or flank steak
1 C soy sauce
2 to 3 T canola oil
3 scallions, chopped
1 tsp black pepper
5 garlic cloves, minced
2½ T sugar
Combine all ingredients except meat. Pour over meat and marinate for at least 2 to 3 hours, or up to 24 hours. Grill or broil until desired degree of doneness is reached.
You can marinate chicken or turkey cutlets in this sauce and grill them very quickly on each side.
Monday, June 15, 2015
Wednesday, June 3, 2015
Monday, June 1, 2015
(4) 16 oz containers frozen strawberries
with sugar, defrosted
1 qt plain nonfat or low fat yogurt
1 qt half & half or fat free half & half
4 tsp vanilla
Strawberries, for garnish
Mint leaves, for garnish
Combine all ingredients, except garnishes, in a large bowl and, using an immersion blender, purée until smooth. Refrigerate for at least 2 hours before serving. Garnish each serving with a strawberry slice and a mint leaf..
Yield: 16 cups soup
Hint: You may use fresh crushed strawberries instead of frozen, but add sugar, to taste. This may also be puréed in a regular blender or food processor.