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INGREDIENTS

• 2/3 cup pomegranate juice(from two large pomegranates, or bottled juice)
• 3 cloves garlic, minced
• 2-3 tablespoons olive oil
• 1/4 cup water
• 1/4 cup dry red wine
• 1 teaspoon cornstarch
• 1 teaspoon dried basil
• 1/2 teaspoon crushed dried thyme
• 1/2 teaspoon salt
• 2 teaspoons molasses
• 4 rib eye steaks , cut 3/4 inch thick and trimmed of fat (about 6 ounces each)
• 1/4 cup of arils from 1 large pomegranates, to garnish,see note(optional)

DIRECTIONS

1. Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
2. Place oil in a medium saucepan and heat until hot.
3. Sauté garlic in hot oil for 1 minute, stirring frequently.
4. Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
5. Bring mixture to boil then reduce heat and simmer 5 minutes.
6. Pour mixture into a sauceboat.
7. Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
8. Turn steaks; broil 2 minutes.
9. Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
10. Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
11. Pass remaining sauce with meat for dipping.
12. Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
13. Break open the pomegranate underwater to free the arils.
14. The arils will sink to the bottom of the bowl and the membrane will float to the top.
15. Sieve and put the arils in a separate bowl.
16. Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
17. Pour mixture through a cheesecloth-lined strainer or sieve.

INGREDIENTS

• 2-4 boneless rib-eye steaks
• 2 large red onions, sliced
• 1/4 cupbalsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemaryor2teaspoon dried rosemary, crushed
• 1/3 teaspoon salt
• 1/2 teaspoon fresh ground pepper

DIRECTIONS

1. Combine all ingredients except steak and onions.
2. Place steak in plastic zip lock bag and pour marinade over.
3. Marinate in refrigerator 4 hours or overnight– turning the bag and smushing the herbs into the meat.
4. Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

INGREDIENTS

Cajun Shrimp Kabobs
• 2 lbs raw shrimp
• 2 tablespoonscajun seasoning (store bought or homemade will work fine)
• 3 tablespoons olive oil
• 209 inch skewers

Caramelize Red onion Dip

• 2 whole peeled red onions, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sherry wine
• 1 cup mayonnaise
• 2 cups sour cream
• 1 dash worcestershire sauce
• 1 dash Tabasco sauce, to taste (I use 5 dashes)
• 1 lime, juice of
• salt and pepper , to taste

DIRECTIONS

1. Shrimp; Mix all ingredients and marinate over night.
2. You have two choices with the next step you can saute and skewer or skewer the raw shrimp and grill.
3. Till they turn pink, about 3 minutes per side.
4. Dip; Saute red onions at a medium heat for one hour stirring every 8 to 10 minutes to caramelize evenly.
5. After this process add the garlic and cook for one minute; add sherry wine and reduce until dry.
6. Transfer to a bowl and cool mixture down in refrigerator.
7. When cool add all ingredients to a food processor and puree.
8. Salt and pepper to taste.

INGREDIENTS

• 12 red potatoes
• 1/2 cup soymilkor evaporated milk
• 1 egg
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup confectioners’ sugar
• 2 tablespoons vanilla
• 12 marshmallows
• 1 package of big red chewing gum

DIRECTIONS

1. Preheat oven to 325F.
2. Peel the red potatoes and boil in water.
3. Drain water and mash the potatoes over’warm’ heat, slowly stirring in the milk and egg.
4. Bring to creamy perfection.
5. Next add the sugars, one by one.
6. Add in the Vanilla until well blended.
7. It should be smelling wonderful by now.
8. Divide into twelve spoonfuls and drop each spoonful into a greased’12 muffin’ muffin pan.
9. Bake for 30 minutes.
10. Open oven and lay a stick of BIG RED GUM across each individual serving– and then a marshmallow on top of that.
11. Bake another 5 minutes.
12. Take out and let cool.
13. Serve with a big Glass of milk!
14. Enjoy!

INGREDIENTS

• 1 (18ounce)boxwhite cake mix
• 1 (3 1/2ounce)package instant devil’s food pudding
• 4 eggs
• 1/3 cupoil
• 1 cup water
• 2 teaspoonsred food coloring

DIRECTIONS

1. Mix all ingredients until smooth and creamy.
2. Place into a 10 cup Bundt cake pan (prepared) and bake at.
3. 325 degrees F.
4. for 50-60 minutes or until it tests done.
5. Drizzle Hershey’s syrup over the cake for frosting.