RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the gartic cloves mellow in flavor,

maki ng a delicious sauce for any grilled meat. And for an appetizer, spread the softened cloves over toasted sIicesof french bread! Makes4servings.

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 offa 24x18-inch piece of aluminum foil and fold tong 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 atl sides of the foil folded up around the garlic to form a cup. Drizzle garlic with oil and sprinkle with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the gartic.

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 for5 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-PEPPERSIRLOIN STEAK

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

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

1 1/2 teaspoons soipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

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

1/8 teaspoon garlic powder

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

Preparation

Combine ketchup, pepper, rosemary, basil and garlic 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 pouroverthe ribs. Refrigerate for severat 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 barbecuefiavorand texture.

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Kenmore 141.17691, 141.16691 owner manual RIB EYE Steaks with Grilled Garlic, HERB-PEPPERSIRLOIN Steak, Barbecued Ribs
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141.17691, 141.16691 specifications

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