Skirt Steak

 This is an Alton Brown recipe and very tasty. Every time I make it I have to look it up on the internet.  So decided it would be easy to find here.

Skirt Steak

Ingredients:

• 1/2 cup olive oil
• !/3 cup soy sauce
• 4 scallions, washed and cut in 4 pieces
• 2 large cloves garlic
• 1/4 cup lime juice
• 1/2 tsp. red pepper flakes
• 1/2 tsp. ground cumin
• 3 T. dark brown sugar or Mexican brown sugar
• 2 lbs. inside skirt steak, cut into 3 equal pieces

Directions:

1. In a blender put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar. Puree.
2. In a heavy duty zip top bag, put pieces of skirt steak and pour in marinade.  Seal bag removing as much air as possible.  Allow steak to marinade for 1 hour in the refrigerator. 
3. Grill steak over medium-high heat for 2-3 minutes per side. Let steak rest for 10 minutes before slicing across the grain.

Easy Sugar Cookies

 These are roll into a ball and flatten sugar cookie.  Much easier than cutouts, and very good.

Easy Sugar Cookies

Ingredients:

• 1/2 cup Crisco (I use butter Crisco)
• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 tsp. cream of tartar

Directions:

1. Cream shortening, butter and sugar. Add egg and vanilla and beat thoroughly. 
2. Add sifted dry ingredients.  
3. Roll into balls the size of a walnut.
4. Place on ungreased baking sheets and flatten slightly with glass dipped in sugar.
5. Bake in a moderate oven (350 degrees) until lightly browned (10-15 minutes)

Buttermilk Pie

Buttermilk pie was a favorite of a gal I worked with once.  I could have gotten this recipe from her, 

Buttermilk Pie

Ingredients:

• 2 cups sugar
• 1/2 cup butter softened
• 3 eggs
• 3 T. flour
• 1/4 tsp. salt
• 1 cup buttermilk
• 1 9-inch unbaked piecrust with edges of crust crimped high
• 1/2 cup chopped pecans, toasted

Directions:

1. In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating till mixture is well blended.
2. Beat in the eggs, one at a time, beating well after each addition. 
3. Combine the flour and salt. Gradually beat these dry ingredients into the butter egg mixture. 
4. Beat in the buttermilk till mixture is well blended.  
5. Pour the filling into the piecrust. Sprinkle the toasted pecans over the top of the filling in the piecrust. 
6. Bake the pie in a 300 degree oven for 1 hour and 15-20 minutes until the filling is set.
7. Cool. 
8. Store in the refrigerator.  

Serves 8