1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked.
After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap.
Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove he steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.
1 1/4 cup chicken broth
3 Tbls. cornstarch
1Tbls. Sage
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
In blender, combine broth, sage and cornstarch.
In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
When heated through, stir in cheese and heat until melted.
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces.
In medium size pot, barely cover with water, boil until cooked but still firm. Add milk and cheese. Cook on low stirring constantly until cheese melts.
Do not boil. Ladle into serving bow s and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
1½ - 1¾ cup white sauce (see recipe below)
2 cup thinly sliced sweet yellow onions
2 tbsp butter
1 x 15 oz can chicken broth
¼ tspn salt
¼ tspn freshly-ground pepper
2 chicken bouillon cubes
¼ cup diced Velveeta (compressed in measuring cup)
shredded Cheddar cheese (for garnish)
white sauce :
3 tbsp butter
3 tbsp flour
¼ tspn salt
1 ½ cup whole milk
Prepare white sauce: In a quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.
For soup: Place 3 tbsp butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.