Taste of Central Iowa

Some people grill all-year long; if you’re one of them the Marinated Steak Italiano recipe is one you want to try.

Marinated Steak Italiano

2 1/2 to 3 lb. London broil or chuck steak

1/2 c. Italian dressing

In large baking dish, place meat and cover with Italian dressing. Marinate, turning occasionally, about three hours. Broil steak or grill over charcoal, turning once.


Add 1/4 c. soy sauce and 1/4 c. brown sugar to Italian dressing before marinating.

Western Pot Roast

3 lbs. beef brisket or boneless round or chuck roast

1 c. chopped onion

1 c. catsup

1/4 c. Worcestershire Sauce

2 Tbs. brown sugar

2 tsp. salt


In heavy pot brown on all sides beef brisket or boneless round or chuck roast in oil. Add chopped onion; cook until golden. Combine catsup, Worcestershire Sauce, brown sugar, cider vinegar and salt; pour over meat. Simmer, covered, until meat is tender, about 3 hours.

Serve sliced with sauce along with onions, carrots and potato chunks if desired. Serves 8.

Layered Pineapple Lemon Cheesecake Pie

1 prepared graham pie crust (6 oz.)

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar

1 can (8 oz.) crushed pineapple, drained & divided

3 cups frozen whipped topping, thawed

1-1/3 cups cold milk

1 pkg. (4 serving size) lemon instant pudding mix

Beat cream cheese and sugar in large bowl with wire whisk until well blended. Stir in half of the pineapple. Gently stir in whipped topping. Spread into pie crust. Pour milk into medium bowl. Add pudding mix and beat with wire whip for 2 minutes, or until well blended (mixture will be thick). Stir in remaining pineapple. Spoon over cream cheese layer in pie crust. Refrigerate several hours before serving