Mix a cup of softened butter with 1 1/2 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. cayenne, 1 tsp. oregano, 1 tsp. worcestershire sauce, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder. Form into a log and chill several hours. Broil steaks to your preferred level of doneness. Serve with a pat of chilled butter, which will melt onto the hot steak and make it delicious. Alternately, you could pan-fry the steaks in a little of the butter.
Sautéed Green Beans with Pepitas
1 tbsp. olive oil
3 cloves garlic, thinly-sliced
1 tsp. coriander
1/4 c. pepitas (I like the soy-roasted kind)
1/2 lb. green beans, trimmed
2 tbsp. lemon juice
Salt & pepper
Cook green beans 5 minutes in boiling, salted water. Drain well & pat dry. Heat oil in skillet over medium-low heat. Add garlic and cook until fragrant & tender. Do not overcook or it will become bitter and burn. Add coriander and pepitas and cook, stirring, until lightly toasted. Add green beans and toss to coat with oil and seasonings and to heat through. Serves 2-4.
Squash & Corn Casserole
2 medium yellow summer squash (or 1 yellow & 1 zucchini)
1 can creamed corn
1 can corn, well-drained
1 c. cornmeal
1 c. sour cream
2 eggs, beaten
Salt & pepper, to taste
1-1 1/2 c. shredded cheese (I used Cheddar)
Preheat oven to 350 degrees. Mix everything but the cheese. Pour into greased 2-qt. casserole. Top with cheese and bake 1/2 hour. Serves 6.