Hometown Focus Recipes – Hometown Focus



So far, we’re still facing rain and cooler weather, but there has to be an end in sight. Maybe by the time the Memorial Day weekend rolls around, there will be chance to get outside and enjoy some great food from the grill.

These recipes may give you some ideas on what to serve if you are gathering with others over the long weekend. Maybe include a salad from the May 20 edition recipe column.

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

Fingers crossed that summer-like weather will be here soon!

Honey Mustard Grilled Chicken

• 1/3 c. Dijon mustard
• 1/4 c. honey
• 2 Tbsp. mayonnaise
• 1 tsp. steak sauce
• 4 skinless, boneless chicken breast

Preheat the grill for medium heat.

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

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

Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! (Yield: 4 servings)

Sensational Sirloin 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 flavored
carbon ated beverage
• 2 lb. beef sirloin steak, cut into 1 1/2-
inch cubes
• 2 green bell peppers, cut into 2-inch
• 1/2 lb. fresh mushrooms, stems
• 1 pint cherry tomatoes
• 1 fresh pineapple – peeled, cored and
• Skewers

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

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

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. (Yield: 8 servings)

Beer and Brown Sugar Steak Marinade

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

• 2 Tbsp. teriyaki sauce
• 2 Tbsp. brown sugar
• 1/2 tsp. seasoned salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder

Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish.

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

Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

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

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled 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, sliced
• 1 tsp. salt
• 1 tsp. ground black pepper
• 4 Tbsp. butter

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

Grilled Asparagus
• 1 lb. fresh asparagus spears, trimmed
• 1 Tbsp. olive oil
• Salt and pepper to taste

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

Hot Bean Casserole

Recipe by: Nancy Jensen Herberger’s Cookbook

• 1 1/2 lb. hamburger
• 1/2 lb. 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 tsp. salt
• 3/4 c. brown sugar
• 2 tsp. vinegar

Brown bacon, hamburger and onion (making sure bacon is fried crisp and crumbled). Drain off fat. Put bacon, hamburger and onion in a Crock Pot. Add rest of ingredients. Stir together well. Cover and cook on low approximately 4 hours. This dish can also be baked in a 350-degree oven for 1 hour. (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 pie shell

Mix all ingredients together and pour into shell. Bake 40 – 50 minutes at 375 degrees. Will firm up when cool.