SAMPLE RECIPES

Rib Eye Steaks 'N Seasoned Vegetable Kabobs
Time: Preparation time: 15 minutes Microwave cooking time: 6 to 7 minutes Cooking time: 9 to 12 minutes
Ingredients: 3 beef rib eye steaks, cut 1 inch thick (approx. 2 pounds) 6 small (3 ounces each) red potatoes, halved 4 teaspoons minced fresh oregano leaves, divided ¼ teaspoon ground red pepper 2 medium yellow squash, cut into 1-inch pieces 3 tablespoons butter or margarine, melted 1 large clove garlic, crushed Salt and pepper, as desired
Procedure: Place potatoes in 11 ¾ x 7 ½-inch microwave-safe baking dish. Cover and microwave at HIGH 6 to 7 minutes or until barely fork tender, rearranging potatoes after 3 minutes. Meanwhile combine 2 teaspoons oregano and red pepper; sprinkle on both sides of beef rib eye steaks; reserve. Alternately thread cooked potatoes and squash on six 8-inch skewers. Combine butter, garlic and remaining 2 teaspoons oregano; brush half of mixture over vegetables. Place steaks and kabobs on grid over medium coals*. Grill steaks 9 to 12 for rare to medium, turning once; grill kabobs 10 minutes, taming once and brushing with remaining butter mixture. Season steak and vegetables with salt and pepper to taste. 6 servings.
Notes: *To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Note: Recipe was tested in 650-watt microwave oven. If your oven has a different wattage adjust times accordingly. Note: A beef rib eye steak will yield three 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per serving: 320 calories; 26 g protein; 16 g fat; 17 g carbohydrate; 3 mg iron (17% U.S. RDA); 125 mg sodium; 84 mg cholesterol.

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