Marinade for Meat
|3||Tbsp||Reduced Sodium Soy sauce|
Mix all the above ingredients in a small bowl. Score both sides of your meat… about 1/8 of an inch deep. Rub the mixture into both sides of the meat. Wrap tightly in foil, refrigerate for 5-6 hours or overnight. Flip the meat every few hours.
Before grilling let the meat sit out on a cookie sheet and come to room temperature aprox. 2 hours. (Cooking it while it’s cold inside, you’ll burn the outside and the inside will still be raw.)
Preheat outdoor grill on high & lightly oil the grate. Place the meat on prepared grill. Cook 5 – 8 minutes per side, or to desired doneness.
*A note from Maryann; Here is a way that I personally like to grill meats such as London Broil or Tri Tip. Heat ½ the grill on high for several minutes, then lower heat to mid-high and place the meat on that side. Brown all sides of the meat, then move the meat over to the side of the grill which was not turned on, close the lid and finish. Turning only once.
Kay Robertson, the matriarch of the popular Robertson family says, remember, when cooking for a crowd, plan ahead and make some items ahead of time to reduce stress and save space in the kitchen. Chop veggies, bake breads and mix dips the day before – and remember, family is always there to help if you need a last-minute item or two.
Makes 12 servings
|1/3||cup||slaw salad dressing (or a little less)|
|1||Tbsp||fresh lemon juice|
|1/4||tsp||ground black pepper|
|1/2||tsp||fresh dill (finely chopped)|
|1||cup||shrimp, boiled, peeled and deveined|
|1||Tbsp||prepared horseradish (optional)|
|Paprika and parsley, for garnish|
Place eggs in large sauce pan and cover with water. Bring to a boil, then turn off the heat, and let eggs sit in hot water for 15 to 20 minutes. Remove from water and allow to cool. Crack eggs and peel. Cut in half and remove yolks.
In a small mixing bowl, combine egg yolks, slaw dressing and remaining ingredients except paprika and parsley. Mix well, until smooth. Spoon egg yolk and yogurt mixture into the egg white halves. Refrigerate if not serving immediately.