tim's favorite recipes

Marinated Sirloin Steak with House Japanese Seafood Marinade

My favorite marinated steak: Marinate sirloin steaks overnight in zip lock baggy or large pan. Make sure steaks are covered with marinade. Top round, or flank steak can also be used the same way. Once steaks have marinated for at least eight hours, place on hot grill or in oven on broil. Turn steaks as little as possible. This way you sear both sides of the steak and lock in the delicious flavor.

House Meatloaf (with no salt) with House London Broil Sauce

2 lbs lean ground beef
1 large onion chopped
½ cup House London Broil Sauce
2 eggs, lightly beaten
2 large shredded wheat biscuits, crumbled
1 tsp. Seasoned NOSalt salt alternative
2 Tbsp. chopped parsley

In large bowl, combine all ingredients together and mix well. In 9/13 inch pan, shape mixture into loaf, smoothing top and sides. Bake in preheated 350 degree oven for 1 hour and 15 min.
Makes 8 servings.

The Original House London Broil Steak with House London Broil Sauce

Marinate a flank steak or top round London Broil by spreading enough House London Broil Sauce over meat to cover. Marinate 1 to 2 hours before cooking, or just before broiling in the oven or charcoaling on the grill, if desired.

Broil in the oven 3 inches from flame 7 min. each side for a 1 ¼ inch London broil steak for medium rare, or charcoal on the grill after coals have whitened for 7 min. on each side. If steak is 2 inches think, broil or charcoal up to 10 min. each side. Remove and slice thin in diagonal slices.

Serve extra heated sauce at the table. It is delicious when spooned over the sliced London broil or used as a dipping sauce.

London Broil slides like a roast, tastes like a steak and when prepared with House London Broil Sauce it is a gourmet delight!

Party Cocktail Meat Balls with House London Broil Sauce

1 lb lean ground beef
1 egg beaten slightly
¼ cup bread crumbs
Salt and Pepper to taste

Combine all ingredients together, and form into small cocktail size balls. Saute in 1 tbsp. butter or margarine until browned. Heat House London Broil Sauce and serve as a dipping sauce with meat balls. Have plenty of cocktail toothpicks and napkins ready – This is a delicious hors d’oeuvre.

Easy Party "Thigh-Wings" (Ready in 15 minutes)

2 lbs boneless, skinless chicken thighs
Flour
Salt/Pepper
Game Ticket Wing Sauce

This is great for those Saturday/Sunday/Monday/Thursday football days…heck any day; hot or cold, wet or dry. We like using fresh boneless, skinless thighs. They're better than wings — no bones, no skin and super yummy.

First, start heating your oil in a fryer or frying pan to 375 degrees. Rinse thighs and pat dry to get all the excess water off, then dredge them in flour seasoned with salt and pepper. Add the thighs to hot oil and fry until golden (about 5 minutes). Remove each batch of "wings" and place on paper towels to get rid of any excess oil. When they are all cooked, place them in a mixing bowl and toss with Game Ticket Wing Sauce (add just enough sauce to coat them). Put some extras sauce in a dipping bowl and serve with the rest of your family favorites. You'll love the zingy tangy ring this gives your "wings." Enjoy!