WDBJ Web Staff
7:40 AM EDT, July 24, 2011
Juice of 1 1/2 lemons
3 Tablespoons salad oil
1 teaspoon salt
Several grinds of black pepper
1/4 teaspoon ground ginger
2 teaspoons Worcestershire sauce
1 bay leaf
1 clove garlic, crushed
1/2 teaspoon prepared yellow mustard
3 pounds of sirloin steak, cut in 1 1/2" cubes
Fresh tomato quarters or cherry tomatoes
Whole fresh mushrooms
1 medium onion, grated
Green pepper chunks
Sweet onion chunks
Combine first 10 ingredients in a shallow bowl or ziplock bag to form marinade.
Cut steak into 1 1/2 " cubes, and add with whole mushrooms (stems removed, lightly rinsed and dried) to marinade.
Refrigerate at least 4 hours or overnight turning meat and mushrooms occasionally.
On metal skewers, alternate beef cubes with mushroom caps, green pepper chunks, fresh unpeeled tomato quarters, and chunks of sweet onion.
Grill for about 20 minutes, turning frequently.
This recipe makes 6 servings.
Twice Baked Potatoes
4 - 5 large baking potatoes
1 stick of butter
8 oz block of cream cheese
1/2 cup of sour cream
1/2 to 1 teaspoon garlic salt
salt and pepper to taste
1 cup shredded cheddar cheese
Wrap potatoes in foil and bake at 400 degrees for about 1 hour or until fork tender.
Cool slightly, cut in half and scoop out potato into a large bowl, leaving an intact potato shell.
Add cream cheese, butter, sour cream, garlic salt and seasonings to potato.
Mix with potato masher or mixer.
Refill potato shells, sprinkle with shredded cheese and paprika.
Bake 350 degree oven until warm throughout.
*Potatoes may be frozen prior to baking or after.
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