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Steak and Summer Fruit Kabob Salad

1 pound Beef top sirloin, cut in 1-inch cubes
1 medium Granny Smith apple, cut into 8 wedges
1 medium orange, unpeeled, cut into 8 wedges
1 nectarine, cut into 8 wedges
1 large plum, cut into 8 wedges
8 cups salad greens, washed and torn

MARINADE
1/3 cup steak sauce
1/4 cup lime juice
2 teaspoons brown sugar, packed
1 tablespoon jalape๑o, seeded/minced

SALAD DRESSING
1/4 cup lime juice
2 tablespoons honey
OR
2 tablespoons brown sugar
1 tablespoon jalape๑o, seeded/minced
1 teaspoon fresh cilantro, minced
1/8 teaspoon lime zest (optional)

1. Cut steak and fruit as directed above. Combine steak sauce, lime juice, brown sugar and jalape๑o. Add beef cubes, apple, orange and nectarine wedges to marinade. Marinate 15 - 30 minutes. Do not marinate plum wedges.

2. Thread skewers with alternating beef cubes and fruit wedges, including plums.

3. Grill kabobs 4 - 6 inches from medium coals for 10 - 12 minutes, turning to grill all sides.

4. Toss salad greens with dressing (last 5 ingredients listed above). Place steak and fruit over greens on plates or a platter.

Cream Puffs by Carla Null

¼ c. Tapioca Starch
¼ c. Corn Starch
1/8 c. Potato Starch
½ c. Sweet Rice Flour
1 c. Water
½ c. Butter or Butter flavor Crisco
4 eggs



Mix first 4 ingredients together. Bring water and butter to a boil and add starch and flour mixture. Beat until at ball stage and let cool for 15 minutes. Add eggs, one at a time and beat until glossy. Fill a greased muffin tin ½ full. Bake 425 degrees for 20 minutes and then 350 degrees for 10-15 minutes. Fill with pudding, meat spread, etc.

posted by Surf4it @ 11:48 AM