A d v e r t i s e m e n t
Protein
Power
This summer, make your barbecues sizzle
with delicious and nutritious lean beef!
Grilled Beef Eye
Round Steaks with
Garlic-Yogurt Marinade
Prep and cook time: 35 minutes
Makes: 4 servings
Marinating time: 6 hours or overnight
Beef Preparation:
4
beef eye round steaks, cut 1" thick
(about 8 ounces each)
Salt
M a rin a d e & Sauce:
1
cup plain yogurt
Va
cup chopped fresh parsley
2
tablespoons lemon juice
1
tablespoon sweet paprika
1
tablespoon minced garlic
1
teaspoon salt
Va
cup mayonnaise
1
C o m b in e a ll m a rin a d e /s a u c e in g re d ie n ts ,
e x c e p t m a y o n n a is e , in s m a ll b o w l; m ix w e ll.
D iv id e m ix tu r e in h a lf. P la c e b e e f s te a k s a n d
V
2
o f m ix tu r e in fo o d - s a fe p la s tic b a g ; tu r n
s te a k s to c o a t. C lo se b a g s e c u re ly a n d m a rin a te
in re frig e ra to r 6 h o u rs o r as lo n g as o v e rn ig h t.
S tir m a y o n n a is e in to re m a in in g
V
2
o f m ix tu re
fo r sa u ce ; c o v e r a n d re frig e ra te .
2
R e m o v e s te a k s fr o m m a rin a d e ; d is c a rd
m a rin a d e . P la c e s te a k s o n g rid o v e r m e d iu m ,
a s h -c o v e re d c o a ls . G rill, u n c o v e re d , 1 9 to 2 3
m in u te s fo r m e d iu m ra re d o n e n e s s , tu r n in g
o c c a s io n a lly . (D o n o t o v e rc o o k .) S e a so n ste a ks
w ith s a lt, as d e s ire d . S erve w ith sauce.
Nutrition information per serving, using eye round:
427 calories; 20 g fat (5 g saturated fat;
4 g monounsaturated fat); 113 mg cholesterol;
609 mg sodium; 4 g carbohydrate; 0.1 g fiber; 53 g protein;
9.2 mg niacin; 0.7 mg vitamin B6; 3.1 meg vitamin B12;
4.4 mg iron; 58.2 meg selenium; 9.1 mg zinc.
Source: BeefltsWhatsForD nner.com
Discover the Power of Protein in
the Land of Lean Beef by visiting
BeefItsW hatsForDinner.com .
B E K
IT S WHAT'S FOR DINNER'
PLATES TO SHARE RECIPES
LEMON ICE CREAM
The ice cream and Cornmeal Sandies are both
flavored with lemon peel. Take care when
shredding citrus peels to use only the colored
outside and avoid the bitter white pith.
PREP: 20M IN . CHILL:4 HR. FREEZE: ACCORDING
TO MANUFACTURER’S DIRECTIONS
5
to 6 lemons
2
cups milk
1
'/4
cups granulated sugar
Y4
tsp. salt
12
eggyolks
2
cupswhippingcream
Blueberry Sauce,
right
1.
Finely shred 2 tablespoons peel from
lemons. Squeeze juice to equal 3/4 cup. Set
aside peel; cover and refrigerate juice.
2.
In small saucepan heat milk over
medium heat just until tiny bubbles begin
to appear around the edge of the saucepan.
3.
In large saucepan whisk sugar, salt, and
lemon peel into eggyolks until well
blended. Gradually whisk in warmed milk.
Cook and stir continuously with a wooden
spoon or heatproof rubber spatula over
medium heat until mixture thickens and
coats the back of a clean metal spoon, about
15 minutes (do not boil). Remove pan from
heat. Transfer mixture to large bowl.
Quickly cool by placing the bowl of custard
in a very' large bowl of ice water for about
5 to 7 minutes, stirring constantly. Once
completely cool, stir in whipping cream.
Cover and chill 4 to 24 hours.
4.
Just before freezing stir in lemon juice.
Strain through fine-mesh strainer; discard
peel. Freeze in 4- or 5-quart ice cream
freezer according to manufacturer’s
directions. If desired, ripen 4 hours. Serve
with Blueberry Sauce,
m a k e s a b o u t 7 c u p s .
EACH
72
-CUP SERVING
374 cal, 2 0 g fa t (11 g
sat. fat), 268 mgchol, 187 m g sodium, 48gcarbo,
3gfiber, 6gpro. Daily Values: 19% vit. A, 66%
vit. C, 13% calcium, 5% iron.
BLUEBERRY SAUCE
PREP: 15 M IN . COOL: 1 HR.
2/3
cup sugar
1
tsp. cornstarch
74
tsp. salt
73
cup water
1
tsp. lemon juice
4
cups fresh or frozen blueberries
1.
In saucepan combine sugar, cornstarch
and salt; stir in water and lemon juice and
mix well. Add blueberries. Cook over
medium heat, stirring often, until mixture
is slightly thickened and bubbly. Cook and
stir 2 minutes more.
2
.
Transfer to bowl; cool. Serve at room
temperature. Or cover and refrigerate 1 hour
or up to 2 days. If chilled, let stand at room
temperature 30 minutes before serving.
M AKES 3 CUPS.
EACH V
4
-CUP SERVING
72 cal, Ogfat, 0 mgchol,
49 m g sodium, 18gcarbo, lgfiber, Ogpro. Daily
Values: 1% vit. A, 8% vit. C, 0% calcium, 1% iron.
CORNMEAL SANDIES
Tender and crisp, these cookies are keepers.
Go ahead, dip them into the melting ice cream.
PREP: 30 M IN. BAKE: 10 M IN. PER BATCH
COOL: 2 M IN . PER BATCH OVEN: 350°F
1
cup butter, softened
74
cup sugar
3
tsp. finely shredded orange peel
2
tsp. finely shredded lemon peel
1
tsp. vanilla
172
cups unbleached all-purpose flour
72
cupyellow cornmeal
74
tsp. salt
Sugar
1
.
Preheat oven to 350°F. Line baking
sheets with parchment paper. Set aside.
2
.
In large mixing bowl beat butter with
electric mixer on medium to high speed
for 30 seconds. Beat in the
l/4
cup sugar
and fruit peels; beat in vanilla.
3
.
In separate bowl combine flour, cornmeal,
and salt; gradually add to and mix with butter
mixture until a cohesive ball of dough forms.
4.
Using a 1-ounce scoop or tablespoon, roll
dough in 3/4-inch balls. Place 1 inch apart on
prepared baking sheets. Flatten slightly with
palm of hand.
5
.
Bake 10 to 12 minutes, until edges are
lightly browned. Cool 2 minutes on baking
sheet. Place additional sugar in shallow
dish; gently toss warm cookies in sugar.
Cool on rack,
m a k e s 3 d o z e n c o o k ie s .
EACH COOKIE
83 cal, 5 g fa t (3gsat. fat), 14 mg
chol, 53 m g sodium, 9 gcarbo, Ogfiber, 1 gpro.
Daily Values: 3% vit. A , 2% iron.
1®
I 7 8 JULY 2008 BETTER HOMES AND GARDENS
