SAMPLE RECIPES

Peppery T-Bone Steaks And Chili Corn
Time: Preparation time: 10 minutes Soaking time: 3 to 4 hours Cooking time: 35 to 45 minutes
Ingredients: 2 beef T-bone steaks, cut 1 to 1 ½ inches thick 1 to 2 ears fresh sweet corn, in husks Cold water 1 to 2 cloves garlic, crushed ½ teaspoon coarse grind black pepper 2 tablespoon butter or margarine ½ teaspoon chili powder ¼ teaspoon ground cumin
Procedure: Pull back corn husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of one of outside corn leaves. Soak corn in cold water 3 to 4 hours. Remove corn from water; place on grid over medium coals*. Grill 20 minutes, turning often. Meanwhile combine garlic and pepper; rub evenly into both sides of beef T-bone steaks. Place steaks on grid with corn; grill steaks to desired doneness, turning steaks once and corn often. Grill 1-inch thick steaks 14 to 16 minutes for medium rare to medium. Grill, covered, 1 ½-inch thick steaks 20 to 24 minutes for medium rare to medium. Remove corn when tender. Meanwhile melt butter; add chili powder and cumin. Trim excess fat before carving steaks into thick slices. Serve with corn and seasoned butter. 4 servings of Chili Com.
Notes: *To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Note: Beef T-bone steak will yield two and three 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per serving: 282 calories; 26 g protein; 14 g fat; 14 g carbohydrate; 3 mg iron (17% U.S. RDA); 106 mg sodium; 80 mg cholesterol.

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