Looking for Two Recipes from June 2001 issue

[Mcohill]

Can anyone post two receipes for me? I seemed to have left my June issue on the top of the car, while loading the ingredients into my car, and needless to say...

One is for the green and yellow, feta cheese salad.

The other is for a flank steak with a salsa - I purchased the marinade ingredients as such: cloves, cumin seeds, chile peppers, sherry, etc. it does have an relish salsa that goes with. I would really appreciate your help.

[jazzcat]

Here is the first of your request. I hope this is it anyway. I'll do the other one as well, once I put it into Mastercook.

* Exported from MasterCook *

Adobo Flank Steak With Summer Corn-and-Tomato Relish

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 whole cloves
1 can chipotle chiles in adobo sauce -- (7-ounce)
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove -- peeled
1 flank steak -- (1 1/4-pound)
trimmed
Cooking spray
Relish:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
Fresh thyme leaves (optional)

1. To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.

2. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.

3. Prepare grill or broiler.

4. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of done-ness. Cut steak diagonally across the grain into thin slices.

5. To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingre- dients except thyme leaves. Garnish with thyme, if desired. Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish).

CALORIES 303 (44 percent from fat); FAT 14.9g (sat 5.2g, mono 6.7g, poly 1.3g); PROTEIN 25.2g; CARB 16.5g; FIBER 2.7g; CHOL 57mg; IRON 3.2mg; SODIUM 634mg; CALC 20mg


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 27g Fat (57.8% calories from fat); 21g Protein; 23g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 2929mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[jazzcat]

Here is the salad. Boy it sounds yummy.


* Exported from MasterCook *

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese.

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound wax beans -- trimmed
3/4 pound green beans -- trimmed
2 cups chopped tomato
1 tablespoon sherry vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced fresh basil
1/2 cup crumbled feta cheese

Cook beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water.


Combine the tomato and the next four ingredients (tomato through pepper) in a bowl. Divide the beans evenly onto
8 plates. Spoon 1/4 cup of tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 3g Fat (40.5% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 246mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Cooking Light June 2001
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[kwormann]

Just have to say...the bean salad was poetry on a plate!!!!!!

[SusanL]

Kim, I second your opinion on the green and yellow bean salad. My neighbor, who doesn't really like salads, loved it with dinner on Friday night!! DH will always take seconds and did! I am still nibbling away at it whenever I open the fridge, it is still good the second day.

[jazzcat]

Thanks for the reviews on the salad. As I was typing this into Mastercook I thought this had to be a must try. I'm not usually into bean salad but thought this one sounded wonderful.

[SQ]

jazzcat, you are amazing! I saw the post and went upstairs to ge my magazine. I opened the thread and saw you had already helped with your phenomenally quick responses. Thanks for being so helpful.

[Mcohill]

Thank you all for your help in finding these for me. What a terrific resource!

I am going to have to order a back issue of the magazine, because there were some terrific receipes in there!