HARD BOILED EGGS

Place desired number of eggs in cold water, covering at least an inch, and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

To remove shells, rinse lightly under cold water - just enough so you can hold the egg without it being too hot. 

If you are going to use the eggs cold, it is okay to chill them before removing shell.  Hit middle  side of egg on counter, then slide spoon under shell, with outer curve facing the shell,and slip it around the egg.  Do this on both ends of the egg.  Rinse to remove any shell residue.

Note:  older eggs are easier to remove shells than fresh eggs.

STEAK MARINADE

My son-in-law, John Weaver, and my grandson, TJ came up with this recipe.   Yield: Covers 2-4 steaks

Combine in Ziploc bag:

        1/3 cup soy sauce

        1/3 cup Italian salad dressing (something with vinegar 

         in it.  I use Caspers Dressing from Caspers Food Co. 

         in Providence UT, 435-752-0085.)

        1/4-1/2 tsp. garlic powder

Place meat in single layer in plastic bag with sauce. Close seal on bag making sure to remove as much air as possible.

Place bag flat in refrigerator to marinate for 1/2 – 1 hour.

Note from GrammaNita:

If you think your steak might be on the tough side, you can beat steak on both sides with large end of meat mallet, then small end. After that, pierce it generously with a fork, then turn it over an pierce some more. Place in marinade as instructed above.

TOASTED PINE NUTS

Dissolve: 2 Tbsp. salt into

              3 cups warm water

Add:      1 lb. pine nuts (approx.)

Let soak 2-4 hours, then drain thoroughly.

Heat oven to 350^o F.

Line baking sheet with aluminum foil and spray well with cooking spray.

Spread drained nuts on baking sheet and spray well with cooking spray.

Bake 5-8 minutes.

Bake until nuts are lightly browned, stirring once or twice.

WATCH CLOSELY, AS NUTS BURN EASILY.

Cool and store in tight container.

Toasted pine nuts are delicious as a salad topping.