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Thursday, April 15, 2004
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Quick cooking: Beef and pepper kabobs
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THE ASSOCIATED PRESS
A recipe using boneless top
sirloin steak is always worth
checking out. This versatile
beef cut is available in most
supermarkets, and it’s usually
moderately priced compared
to other premium steaks.
It also meets government
guidelines for lean; it can be
cooked as one large steak, or
cut into individual portions,
strips for stir fry, or cubes for
kebabs as here.
This beef and pepper kebab
recipe can be made in about
half an hour. It would make a
cozy dinner for two, as writ
ten, or you can double the
ingredients for entertaining a
larger group.
Tb make the kebabs, you
briefly marinate beef cubes,
mushrooms and beU pepper
pieces in a lemon-honey-Dijon
mustard mixture seasoned
with oregano and pepper.
The skewers cook in 8 to 10
minutes under the broiler, so
kitchen time is kept to a min
imum. Complement the
skewers with rice or cous
cous. Serve a mixed green
salad to start with, and a
favorite dessert to round out
a simple but tasty meal.
Cook’s tip: If you’re using
wooden skewers, soak them
in water 10 minutes before
oregano
using.
Beef and Pepper Kebabs
(Tbtal preparation and cook
ing time 25 minutes)
1/2 lb boneless beef top
sirloin steak, cubed
1 small green, red or yel
low bell pepper, cut into 1-
inch pieces
4 large mushrooms
For the Marinade:
1 tablespoon vegetable oil
2 tsp fresh lemon juice
2 tsp water
1 tsp Dijon-style mustard
1/2 tsp honey
1/4 tsp dried
leaves, crushed
1/8 tsp pepper
Preheat broiler.
Cut beef steak into 1-inch
pieces. In large bowl, whisk
together marinade ingredi
ents; add beef, tossing to coat.
Alternately thread pieces of
beef, beU pepper and mush
rooms on each of two 12-inch
skewers.
Place kebabs on rack in
broiler pan so surface of beef
is 3 to 4 inches from heat.
Broil 8 to 10 minutes for
medium-rare to medium
doneness, turning occasional
ly. Season with salt, if
desired.
Makes 2 servings.
Nutrition information per
serving: 267 cal,, 35 g pro., 4
g carbo., 12 g fat, 106 mg
sodium, 99 mg chol.
(Recipe created for AP by
Cattlemen’s Beef Board and
National Cattlemen’s Beef
Association)
Recipes on the Web:
http://WWW. beef it swhats-
fordinner.com
Skirt steak with cilantro garlic sauce
THE ASSOCIATED PRESS
A fajita diimer is a crowd-
pleaser, but it requires a vast
spread that loads down a
table with tortillas, pico de
gallo, guacamole, grilled
onions, sour cream and salsa.
This is a quicker route to
the good stuff _ juicy, grilled
beef and a tantalizingly spicy
sauce. The streamlined dish
makes for a more elegant pre
sentation, but maintains the
boisterous taste of a family-
style feast.
Skirt Steak With Cilantro
Garlic Sauce
(Tbtal preparation and cook
ing time 20 minutes)
For sauce:
1 medium garhc clove
1/2 teaspoon salt
1 cup coarsely chopped
fresh cilantro
1/4 cup olive oil
2 this fresh lemon juice
1/8 teaspoon cayenne
For steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs sldrt steak, cut cross
wise into 3- to 4-inch
pieces
Tb make the sauce, mince
garhc and mash to a paste
with salt. Transfer to a
blender and add remaining
sauce ingredients, then blend
until smooth.
Stir together cumin, salt
and pepper in a small bowl.
Pat steak dry, then rub both
sides of pieces with cumin
mixture.
Heat an oiled well-sea
soned ridged grill pan over
high heat imtil hot but not
smoking, then griU steak in 2
batches, turning over occa
sionally, about 2 minutes per
batch for thin pieces or 6 to 8
minutes per batch for thicker
pieces (medium-rare). Serve
steak drizzled with sauce.
Makes 6 servings,
(Recipe from the Gourmet
Every Day feature in the
April issue of Gourmet maga
zine.)
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Detection,
treatment key
Alzheimer’s
quality of life
THE ASSOCIATED PRESS
BILLINGS, Mont.
Alzheimer’s disease can’t be
cured, but discovering it early
and treating it with drugs can
give the patient a better quality
of life, a neurologist from Tfexas
told a Montana conference here.
Available drugs to treat
Alzheimer’s work best when the
disease is diagnosed early. Dr.
Loralu Raburn said Monday
during the opening day of a con
ference sponsored by the
' Montana chapter of the
Alzheimer’s Association.
Rabum, a geriatric neurolo
gist and professor at Tfexas Tfech
school of Pharmacy in Amarillo,
said Alzheimer’s is a “graceful
failure of the (brain) system and
it takes a long time for it to
occur.” She said the disease can
be in the brain up to 30 years
before it becomes apparent.
The National Institute on
Aging says Alzheimer’s, which
gradually destroys memory and
thinking skills, is a growing
problem in the United States
and could affect 959,000 people
by 2050, if a cure isn’t found. In
1995, 377,000 Americans were
diagnosed with the progressive
disease.
The risk of Alzheimer’s
increases with age and the pool
of possible candidates just keeps
getting larger, the institute said.
Diagnosing Alzheimer’s has
evolved over the years, Raburn
said. It used to be a diagnosis of
exclusion, where other diseases
were ruled out until only
Alzheimer’s remained.
Cherry Dream Pie
Cherry Dream Pie
FAMILY FEATURES EDITORIAL SYN-
Cherry Dream Pie
Prep Time: 15 minutes
Chilling Time: 3 hours
Makes one 9-inch pie
3 egg yolks
1 (14-ounce) can
Eagle Brand Sweetened Condensed Milk
(NOT evaporated rmlk)
1/3 cup lemon juice
from concentrate
1 (9-mch) graham
cracker crumb crust
1 (21-ounce) can cherry pie filling, chilled
Whipped topping, if desired
Preheat oven to dbO^F.
In medium mixing bowl, beat egg yolks; stir in sweet
ened condensed milk and lemon juice.
Pour into crust; bake 8 minutes. Cool. Chill 3 hours or
overnight.
Prior to serving, top with (chilled) pie filhng. Garnish
with whipped topping. Refrigerate leftovers.
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