Dad’s Meat Marinade

3/4 cup vegetable oil

1/4 cup soy sauce

3 tablespoons sugar

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Tobasco sauce

2 tablespoons minced onion

1 tablespoon minced garlic

2 teaspoons cracked pepper

Combine all ingredients in a small bowl. Pour over 2 pounds of steak, cover and refrigerate for at least 2 hours. If it is necessary to use any of the meat for an eye-compress, rinse thoroughly before application, otherwise this recipe makes enough marinade for 4 servings of meat.

Maple Bourbon Salmon

1/3 cup pure maple syrup

1/3 cup orange juice

3 tablespoons bourbon

Four 4- to 5-ounce salmon fillets

Salt

Black pepper

1/4 cup coarsely chopped pecans

Preheat your oven’s broiler.

For the glaze, in a small saucepan combine the maple syrup, orange juice and bourbon. Cook, uncovered over low to medium heat while preparing the salmon.

Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove from oven.

Mini Meat Loaves

1 egg, lightly beaten

1 cup pasta sauce (your favorite canned/bottled variety)

1/2 cup fine dry bread crumbs (use Italian bread crumbs if you like)

1/4 cup fresh basil leaves, chopped coarsely (or 2 tablespoons dried basil)

1/2 teaspoon salt

1/2 teaspoon white pepper

1 pound lean ground beef

1 cup shredded mozzarella cheese

Preheat oven to 450 degrees.

Esbat Oatcakes

1 1/4 cups sugar

2 cups rolled oats

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 1/4 cups shortening

1/2 teaspoon baking soda

1/2 cup boiling water

2 cups bran flakes

Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.