Margie's Texas Sizzlers

Ingredients:

• Steak - favorite boneless steak - beef or venison will work
• 1 cup or so Marinade
• Ceddar Cheese - Extra Sharp
• Whole Jalapeno Peppers
  
• toothpicks

Mix up marinade - save 1/2 cup or so for basting and serving.**Note below**
I'm not very good at amounts... but my current favorite Marinade for this dish (and others) consists of:

• Canola Oil
• Worchestershire Sauce
• Kikkomon Teriyaki Marinade and Sauce
• Whiskey (prefer bourbon but any decent whiskey will work or even a little wine or, if you are totally against alcohol, use your favorite vinegar or pineapple juice)
• Honey
• Season to taste - we like McCormick's Steakhouse Seasoning Grinder, Garlic Pepper or Monteray Steak Seasoning also McCormick's

Prepare meat.   TENDERIZE steaks before slicing.   I use a little unseasoned commercial (like Adolph's or McCormick's) and use a meat hammer, if you have one, to pound the steak 'til it's kinda thin. Slice steak into strips approximately 3 inches (as wide as the jalapenos are long). Place meat in glass or stainless baking dish and cover with marinade. You can marinate as long as you wish but at least one hour.

Clean the Jalapenos (wearing gloves if you wish). Cut off stem ends and carefully remove membranes and seeds. I use a vegie peeler to "gut" the peppers. If you don't care for hard fresh jalapenos, you can blanch the peppers or gently steam for a few minutes before filling with cheese. Drain well after blanching/steaming.

Cut up cheddar into pieces approximately the size of the peppers. Carefully place/crumble cheese into pepper.

Carefully wrap and tuck the steak around the cheese filled pepper covering open end so cheese doesn't melt out and get wasted in the coals. Secure with toothpick.

The sizzlers can now be placed back in the dish with marinade and set aside until ready to grill.

Grill or broil 4 inches from heat for 4 to 10 minutes turning once or twice and basting with reserved marinade/sauce. Make sure they are done but don't get too done lest the cheese run out.

Serve with Vegie Kabobbers or Yellow Squash w/onions.

**Note** - You can use the marinade the steak soaked in for the initial baste at the start BUT as the grilled items get almost done you don't want to risk contamination by using marinade that had raw meat soaking in it... use marinade you set aside.

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Yellow Squash with Onions

This is soooo easy. Works great on the grill - on a campout or at home in the oven.

Ingredients:

• Yellow Squash - amounts depend on how many people you are feeding.
• Onions - add more or less to your taste. We like half or less as much onions as squash.
• Butter, salt & pepper to taste

Slice onion into nice thin slices - don't dice.
Slice squash across, or diagonal.
Spread out a sheet of heavy duty aluminum foil - or use one of those nifty foil pouches.
Start layering squash then onions adding a little butter, salt & pepper to each layer.
Wrap tightly so packet is sealed.
Toss on the grill or stick in oven.
Cooks rather quicker than I keep expecting... don't let it scorch!

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Vegie Kabobbers

This is way easy too. Works great on the grill. Never tried in the oven.

Ingredients:   Any combination of the following ... or improvise and add whatever YOU like!

• Cherry Tomatoes
• Pineapple CHUNKS - fresh or canned
• Peppers - Bell or Jalapeno or your favorite
• Squash - Chunks
• Pearl Onions

Use stainless steel or wooden skewers.
Thread vegies onto skewers.
"SOFT" vegies have a tendency to become over cooked and fall off.
Baste with marinade or lightly spray with cooking oil and sprinkle favorite seasoning or salt and pepper.
Pineapple juice can be added to marinade.

Excellent Served with Texas Sizzlers and your favorite rice.

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