 Firecracker Steaks2/3 cup virgin olive oil or vegetable oil
1/8 cup lemon juice
1/4 cup lime juice
2 tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak
Mix together the oil, lemon/lime juice, chilies and garlic in a roasting pan. Add steaks and marinate for several hours or overnight in the refrigerator. When grill is hot, add steaks and grill for 5 minutes on each side for medium, or longer for well-done steaks. Serve with salsa. Serves 4.
 Grill-Roasted Corn with Herbed Sweet CreamHigh heat and smoky flavors give grilled corn especially good flavor. A perfectly sweet vegetable companion to grilled beef
Fresh corn on the cob (1-2 ears per person)
butter, melted
salt and pepper to taste.
fresh cilantro minced 2. T
whipping cream 1/2 c.
sugar 1 tsp.
1. Pick ears corn that are fresh, young and tender and still in the husks. Remove all but the last 3 or 4 husks from each ear of corn.
2. Place on the grill for about 4 minutes per side, depending on the heat. Turn several times while grilling to expose all sides of the corn to the heat.
3. Corn should be firm with a nice golden , roasted color.
4. The corn silk dries up in this method of cooking and is easy to remove after grilling.
5. While the corn is cooking mix together the cream, minced cilantro and sugar until sugar well dissolved set aside.
6. After cooking, pull back the husks and tie them back with a strip of husk to make a handle.
7. Dip in melted butter and season with salt and pepper to taste.
8. This makes a fun and pretty dish from the grill.
9. As an added taste spoon over the corn a small amount of the herbed sweet cream.
JICAMA COLESLAW WITH CITRUS DRESSING
Jicama, a vegetable quite popular in the Southwest, is becoming increasingly available everywhere else. Though an unusual vegetable, its sweet flavor and crunchy texture have broad appeal. If you can't find jicama, substitute crisp white turnip.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 bunches scallions, sliced
Dressing
1/2 cup Mayonnaise
2 teaspoons prepared mustard
1 teaspoon honey (or sweetener)
juice of 1/2 orange
juice of 1/2 lime
freshly ground pepper to taste
Combine the cabbages, jicama matchsticks, and scallions in a bowl and toss together. Combine the dressing ingredients in a small bowl and stir until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.
Red, White & Blue Fruit Salad
1 (10 ounce) package frozen sliced strawberries
1 celery stalk
1 cup water
1 (3 ounce) package strawberry gelatin
1/2 cup frozen whipped topping, thawed
1/2 cup miniature marshmallows
1/2 cup blueberries
spray of whipped cream for topping
Remove the strawberries from freezer and let stand at room temperature for 10 minutes so they thaw slightly. Wash 1 celery stalk and pinch off leaves. Cut the celery into thin strips about 2 inches long and 1/4 inch wide on cutting board. Keep 6 strips for your salad.
Heat 1 cup water just to boiling in saucepan over medium-high heat. Empty the gelatin into bowl. Pour the boiling water over the gelatin. Stir until gelatin dissolves. Stir in the slightly thawed strawberries. Break apart the clumps of strawberries with fork. Pour the gelatin, strawberry mixture into 6 glasses, filling each glass about 1/3 of the way to the top. Refrigerate at least 2 hours or until the gelatin is firm.
Just before serving, empty 1/2 cup whipped topping into another bowl. Fold in 1/2 cup miniature marshmallows. Spoon 2 tablespoons of the topping mixture onto the gelatin in each glass. Top with about 1 tablespoon blueberries. Poke 1 celery strip into the top of each salad, top with a small amount of whipped cream if desired.
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Rio Grande Valley
July 4th is a great time for patriotic music, parades, fireworks, cold beverages and, of course, that special Fourth of July dinner. But what to make that would please everyone at the table and still have that "independence" flair?
President and Laura Bush's Deviled Eggs Recipe
Rockets Red Glare Wings
The All American Apple Pie
DIRECTIONS:
