Taste of Central Iowa

Recipes in and out

Let’s get those grills fired up! Or you can cook inside, since I have recipes today that accommodate both outside and inside cooking.

The Ultimate Burger

2-1/2 lb skirt steak or sirloin flap steak


Accompaniments to suit: cheese, pickles, lettuce, and tomato

Cut steak into 1 1/2-inch pieces and season with 1-1/2 tsp salt. Chill in a sealable bag four to six hours.

Rinse steak under cold water, then pat dry.

Grind using a meat grinder or finely chop in a food processor.

Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Season burgers with 1/4 ts.pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)

Southwestern Chicken and Rice Recipe

4 boneless chicken breasts

1 pkg. taco seasoning mix

1 c. chunky salsa

2 c, minute rice

2 c. shredded cheese

1 can ranch style beans

3 c. water

Mix the water, taco seasoning, salsa, and chicken in large cooking pot. Cook on a medium flame until chicken is done. Add rice and beans and cook for 5 minutes. Then add cheese. Mix until cheese is melted.

Impossible Brownie Pie

3 eggs

Dash salt

2 tsp. vanilla

1/2 c. Bisquick baking mix

2 Tbsp. softened butter

3/4 c. sugar

4 level Tbsp. unsweetened baking cocoa

1/2 c. coconut

1-1/4 c. milk

Mix all ingredients for 1 minute in blender, or beat in a bowl for 1 minute with rotary hand beater. Pour into a greased 9-inch pie pan. Bake at 350 for 30 degrees to 35 minutes, or until top is firm. Serve warm or cold with whipped cream.