Hometown Focus Recipes – Hometown Focus


So far we are still dealing with rain and cooler weather, but the end should be in sight. Perhaps by the time Memorial Day weekend rolls around, there’s a chance to get out and enjoy some great food from the grill.

These recipes can give you some ideas of what to serve when getting together for a long weekend. Maybe add a salad from the May 20th edition recipe column.

I’ve made the grilled potatoes and onions many times, although I usually add chopped bacon. The bacon does not get crispy, but gives good flavor to the rest of the ingredients. In the winter I cook this on a baking tray in the oven, with the ingredients still wrapped in foil, and it tastes just as good as it does on the grill.

Fingers crossed that summer-like weather is coming soon!

Honey Mustard Grilled Chicken

• 1/3 c. Dijon mustard
• 1/4 c. honey
• 2 tablespoons. mayonnaise
• 1 teaspoon. steak sauce
• 4 skinless, boneless chicken breasts

Preheat the grill to medium heat.

In a shallow bowl, combine the mustard, honey, mayonnaise and steak sauce. Set aside a small amount of the honey mustard sauce for basting and dip the chicken in the remaining sauce to coat.

Lightly grease the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear.

During the last 10 minutes, brush occasionally with the reserved sauce. Pay close attention to avoid burns! (Yield: 4 servings)

Sensational Sirloin steak Kabobs

Recipe by: Kimber

• 1/4 c. soy sauce
• 3 tbsp. light brown sugar
• 3 tbsp. distilled white vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. seasoned salt
• 1/2 tsp. garlic pepper seasoning
• 4 fluid oz. lemon-lime flavor
carbonated drink
• 2 pounds beef sirloin steak, cut into 1 1/2
inch cubes
• 2 green bell peppers, cut into 2 inch pieces
• 1/2 pound fresh mushrooms, stems
• 1 pint cherry tomatoes
• 1 fresh pineapple – peeled, cored and
in cubes
• skewers

In a medium bowl, combine soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime fizzy drink. Reserve about 1/2 cup of this marinade for basting. Place the steak in a large resealable plastic bag. Cover with the remaining marinade and seal. Refrigerate for 8 hours, or overnight.

Bring a pan of water to a boil. Add green peppers and cook for 1 minute, just to blanch. Drain, and set aside. Preheat the grill to high heat. Thread the steak, green pepper, mushrooms, tomatoes and pineapple onto skewers alternately. Discard the marinade and bag.

Lightly grease the grill grate. Cook the kabobs on the prepared grill for 10 minutes, or until desired doneness. During the last 5 minutes, baste regularly with the reserved marinade. (Yield: 8 servings)

Marinade of beer and brown sugar Steak

• 2 (16 oz.) beef sirloin steak
• 1/4 c. dark beer

• 2 tablespoons. Teriyaki Sauce
• 2 tablespoons. Brown sugar
• 1/2 tsp. seasoned salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder

Preheat the grill to high heat. Poke holes all over the surface of the steaks with a fork and place the steaks in a large baking dish.

In a bowl, combine beer, teriyaki sauce and brown sugar. Pour sauce over steaks and let stand for about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; let stand for 10 minutes.

Turn the steaks over, sprinkle with the remaining seasoned salt, pepper and garlic powder and let marinate for a further 10 minutes.

Remove the steaks from the marinade. Pour the marinade into a small saucepan, bring to a boil and cook for a few minutes.

Lightly grease the grill grate. Grill steaks for 7 minutes per side, or until desired doneness. During the last minutes of grilling, baste the steaks with cooked marinade to enhance the flavor and ensure juiciness. (Yield: 4 servings)

Grilled Potatoes And Onion

• 4 medium (2 1/4 to 3-inch diameter)
raw potatoes, sliced
• 1 red onion, chopped
• 1 teaspoon. salt
• 1 teaspoon. ground black pepper
• 4 tbsp. butter

Preheat the grill to medium heat. Measure out aluminum foil large enough to easily wrap the vegetables. Place the potatoes and onion in the middle, sprinkle with salt and pepper and drizzle with butter. Wrap in a flattened square and seal the edges. Place aluminum wrapped package on indirect heat and cover. Cook for about 30 minutes, turning once. Serve hot off the grill. (Yield: 4 servings)

Grilled Asparagus
• 1 pound fresh asparagus, trimmed
• 1 tbsp. olive oil
• Salt and pepper to taste

Preheat the grill to high heat. Brush the asparagus lightly with olive oil. Season with salt and pepper. Grill over high heat for 2 to 3 minutes, or until desired tenderness. (Yield: 4 servings)

Warm Bean Casserole

Recipe by: Nancy Jensen Herberger’s cookbook

• 1 1/2 pounds hamburger
• 1/2 pound bacon
• 1/2 c. onion
• 1 can (1 lb.) pork beans
• 1 can (1 lb.) kidney beans
• 1 can (1 lb.) lima beans
• 3/4 c. Ketchup
• 1 teaspoon. salt
• 3/4 c. Brown sugar
• 2 tsp. vinegar

Brown bacon, burger and onion (make sure bacon is crispy and crumbled). Drain the fat. Place bacon, hamburger and onion in a Crock Pot. Add rest of ingredients. Stir well. Cover and cook on low for about 4 hours. This dish can also be baked for 1 hour in a 350 degree oven. (Yield: 8 to 10 servings as a side dish)

peanut butter pie

Recipe by: Noreen Waskow Herberger’s cookbook

• 2/3 c. sugar
• 1/2 tsp. salt
• 1 c. dark Karo syrup
• 3 eggs
• 1/3 c. peanut butter
• 1 (9-inch) unbaked tart pan

Mix all ingredients together and pour into the bowl. Bake 40 – 50 minutes at 375 degrees. Will firm up as it cools.