"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Steak Kabobs with Potatoes Recipe

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This recipe for Steak Kabobs with Potatoes, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Tuesday, June 9, 2009


2 tbsp. salad oil
c. vinegar
2 tsp. Worcestershire sauce
tsp. pepper sauce
1 clove garlic, minced
tsp. salt
tsp. dried leaf thyme
4 minute steaks (about 1 lb.) cut in strips
1 c. cherry tomatoes
1 c. whole mushrooms
4 small Idaho potatoes
2 tbsp. margarine
2 tbsp. milk
c. sour cream
2 tbsp. blue cheese
1 tbsp. chopped chives
tsp. salt
1/8 tsp. pepper

In large bowl, combine oil, vinegar, Worcestershire sauce, pepper sauce, garlic, salt and thyme. Add steaks. Cover, marinate in refrigerator for 1 hour.

Scrub potatoes, dry and prick with fork. Place on oven rack and bake in 425 oven for 55 to 60 minutes, or until soft. Remove from oven. Cut an X in the top, scoop out pulp into large mixing bowl. Add butter, milk, sour cream, blue cheese, chives, salt and pepper. Beat until smooth. Refill potato shells and keep warm.

Thread 4 skewers with steaks, tomatoes and mushrooms. Place on broiler rack. Broil kabobs 3 to 4 inches from heat for 6 to 8 minutes. Serves 4.




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