The Stanly News and Press (Albemarle, NC)

August 28, 2012

Cook's Corner

By Ann Hudson for the SNAP

Tuesday, August 28, 2012 — These recipes make a quick dinner.

Flank Steak

1 cup vegetable or canola oil

3/4 cup soy sauce

1/2 cup lemon juice

1/4 cup Worcestershire Sauce

1/4 cup prepared mustard

1-2 teaspoons coarsely cracked pepper

2 cloves garlic, minced (optional)

3 pounds flank steak

Combine all ingredients except steak, and pour into ziplock bag. Add flank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill for 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs.

Yield: 8 servings.

Scalloped Corn and Tomatoes

6 cups corn

2 cups bread crumbs

1 stick butter

Salt and pepper to taste

6 tomatoes, sliced

Put a layer of corn on the bottom of a greased 3-quart casserole dish. Cover with a layer of bread crumbs. Dot the bread crumbs with butter, and salt and pepper to taste. Add a layer of sliced tomatoes. Dot the tomatoes with butter, and salt and pepper to taste. Alternate layers in this way until the pan is full. End with a layer of bread crumbs. Bake in a preheated 350° oven for about 30 minutes or until crumbs are brown.

Yield: 8-10 servings.

Cream Cheese Pie Squares


1 yellow cake mix

1 egg, slightly beaten

1 stick margarine or butter

1 cup pecans, optional

Mix ingredients together, and press in the bottom of a 9-inch x 13-inch pan.


1 (1-pound) box confectioners’ sugar

8 ounces cream cheese, softened

2 eggs

Mix ingredients thoroughly until smooth. Pour over crust. Bake in preheated oven at 350° for 35 to 45 minutes. Cool, and cut into bars.