RIB EYE Steaks with Grilled Garlic

As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any gdiled meat. And for an appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.

Ingredients

1	whole Head of garlic

2tablespoons olive oil or cooking oil

1tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed twelve-oz, boneless rib eye steaks

Preparing the Garlic

Use a cooking pan or tear off a 24xl 8-inch piece of aluminum foil and fold long length in half, then trim to make a 12-inch square. Remove the outer layer of garlic Head, then cut off and discard the top 1/2-inch of garlic Head to expose the garlic cloves. Place garlic Head in center of a cooking pan or in center of foil with all sides of the foil folded up around the garlic to form a cup. Drizzle gadic with oil and spdnkle with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the gadic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over MEDIUM heat and cook about 7 minutes with the lid

up. Turn steaks and grill for 5 to 8 minutes more, or until cooked to taste. Then remove steaks and place on platter. Remove garlic and drizzle its juices over your steak. Remove the softened garlic cloves and spread over your steak. Season with salt and pepper as desired and cut into serving-size pieces.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a deli- cious herb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

1 1/2 teaspoons snipped fresh rosemaryor 1/2 teaspoon dried rosemary, crushed

1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/8 teaspoon gadic powder

11 1/2-pound boneless beef sidoin steak, cut 1-inch thick

Preparation

Combine ketchup, pepper, rosemary, basil and gadic powder. Coat both sides of steak with mixture. Grill steak with lid up, directly over medium heat for 6 minutes. Turn steak and grill for 8 to 12 minutes more or until cooked as desired. Cut into serving size pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the- cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Ingredients

2pounds American style pork spareribs 1/2 cup barbecue sauce

1/2 cup tomato sauce

2cloves garlic, crushed juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a large glass or ceramic dish. Combine remaining ingredients and pour over the ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on

cooking grid. Cook indirectly, over a low to medium heat until cooked. During the last few minutes of

cooking you can cook the ribs over a direct fire for added barbecue flavor and texture.

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