Northwest NEWS

June 28, 1999

Home & Garden

Dining In: Enjoying the 4th

Salsa Ribeyes with Spicy Black Bean Salad

(From Washington State Beef Commission)
   4 boneless beef ribeye steaks, cut into 1 inch thick
   Spicy black bean salad
Marinade
   2/3 c. thick and chunky salsa
   1/4 c. fresh lime juice
   1 Tbsp. vegetable oil
   1 Tbsp. dried oregano leaves, crushed
   2 cloves garlic, minced

Spicy Black Bean Salad
   1 can black beans, rinsed and drained
   1 large orange, peeled cut into 1/2 inch pieces
   1/3 c. green onions, thinly sliced
   1/4 c. fresh lime juice
   2 Tbsp. vegetable oil

   In medium bowl, combine ingredients, mixing gently but thoroughly. Makes 2 1/4 cups.

Marinated Summer Salad

   1 head cauliflower, divided into flowerets
   3 carrots, sliced
   1 red pepper, sliced
   1 c. chopped celery
   1 onion, sliced
   2 15-oz. cans Chinese vegetables, drained
   1 15-oz. can sliced green beans, drained
   1 8-oz. can sliced water chestnuts, drained
   1 15 oz. can white whole kernel corn, drained
   1 4-oz. can mushroom buttons, drained
   1 4-oz. jar pimientos

   In a large salad bowl, combine all ingredients and toss well. Pour marinade (recipe follows) over vegetables, cover and refrigerate 24 hours. Makes 12-16 servings.

Marinade
   2 c. vinegar
   1 1/2 c. sugar
   1/2 c. brown sugar
   1 c. oil
   3 tsp. salt
   Pepper to taste

   In a blender, combine all ingredients and mix well.

Macaroni and Crab Salad

   1 8-oz. pkg. elbow macaroni
   1 tsp. salt
   1/8 tsp. pepper
   1 green pepper, diced
   1 cucumber, diced
   1 large tomato, diced
   1 bunch scallions, diced
   1 can crab meat
   1 bunch radishes, diced
   4 hard-cooked eggs, diced
   4 tsp. Italian dressing
   1/2 c. mayonnaise

   Cook macaroni as directed on package; drain and cool. Combine all ingredients, adding the amount of mayonnaise desired. Chill. Makes 8 servings.

Pip e Patai

(Peppers and Potatoes with Capers)
   1 medium mild yellow or red onion, thinly sliced lengthwise in crescents
   1 1/2 lbs. yellow fleshed or Russet potatoes, peeled and cut in 1/4 inch sliced
   2 medium red or yellow bell peppers, seeded and cut into 1/4 inch slices
   3 Tbsp. capers, rinsed, drained and chopped
   3 Tbsp. chopped fresh basil
   1 tsp. salt
   Freshly ground pepper
   3-4 plum tomatoes, seeded and diced
   1/2 c. water
   1 Tbsp. extra virgin olive oil

   Preheat oven to 400 degrees. In an 8x12-inch shallow baking dish, arrange half the onions in one layer. Cover with half the potatoes, arranging the slices in a single layer. Arrange half the peppers over the potatoes. Sprinkle with half of the capers and basil. Season with half the salt, and pepper to taste. Repeat making a second layer with the remaining onion, potatoes, pepers, capers, basil, salt, and pepper. Arrange the tomatoes over the top. Pour in 1/2 c. water. Drizzle with olive oil. Bake uncovered, until the top of a knife easily pierces the potatoes, 40-45 minutes. The vegetables will hold their shape and the tips of some of the pepper may be black. Serve slightly warm or let sit at room temperature before serving. Makes 6 servings.

Bruschetta

   One loaf Italian bread thinly sliced, toasted with a drizzle of olive oil and garlic
   8-10 ripe plum tomatoes
   1 tsp. minced garlic
   1 tsp. balsamic vinegar
   1 tsp. chopped green onions
   8-12 chopped parsley,
   1 tsp. oregano
   1/3 c. olive oil
   Grated Parmesan cheese
   Salt and pepper

   Dice tomatoes and drain in colander. Wash basil leaves, shake to dry, tear into small pieces. In a large bowl, mix garlic, oil, vinegar, oregano, and parsley. Add tomatoes, onions, basil, salt, and pepper to taste. Top toast with tomatoes and sprinkle with fresh Parmesan cheese, if desired. Makes 6-12 servings.