From Paul in Colorado
Mint and Hazelnut Pesto
Makes about ¾ – 1 Cup Pesto

1 C. (Packed) Fresh Mint Leaves
½ C. Toasted Hazelnuts
½ C. Olive Oil
¼ C. Fresh Lemon Juice
3 Garlic Cloves, peeled and crushed
1 tsp. Black Pepper
1 tsp. Salt

Combine all ingredients, except olive oil, in a food processor or
blender and process until finely chopped.  Turn processor off, and
scrape down mixture from sides of processor bowl.  Turn processor
on, and while its running add the olive oil in a slow stream through
the feed tube, until all oil is incorporated with the mint mixture.
Turn off processor; add additional salt and pepper to taste, if
necessary, before serving.

Kathryn Cleaver
Bowie, MD

Mango Curry Marinade and Sauce

Ingredients:
1 Chipotle Pepper in Adobo Sauce
1 12 oz. Can Mango Nectar
1 Tbsp Major Gray’s Chutney
1 Tbsp Madras Curry Powder
1/2 Tsp Ground Cloves
2 Tbsp Brown Sugar
1/4 Cup Vegetable Oil
1 1/2 – 2 lb Top Sirloin (One large or 4-6 individual steaks)

Directions:
Chop one chipotle pepper.  Mix all ingredients including chopped chipotle pepper in medium bowl.  Place steak(s) in one gallon zip top bag and pour marinade over steaks.  Seal well and place in refrigerator for 3 hours.  Start grill and bring to medium heat.  Remove steak from marinade, reserve marinade.  Cook steak to medium, apporximately 6 minutes each side.  While steak is cooking, bring marinade to boil in one quart pan, and continue to boil for 5 minutes, until it becomes a gently thickened sauce.  Removes steak from grill to serving platter and let rest 5 minutes.  Drizzle steaks with sauce and serve.

Beef: An Important Part Of Your Diet!

Did you know that almost half of the fat contained in beef is the
same variety that scientists have determined actually lowers your
blood cholesterol levels?  It’s monounsaturated fat – the very same
kind found in olive oil.  Cholesterol is a necessary nutrient in a
well-balanced diet; among other critical functions, it helps us metabolize
Fat-soluble vitamins A and D.  Too much of it in the bloodstream, though,
contributes to cardio-vascular disease.  Monounsaturated fats ”clean” the bad
cholesterols from our blood.

So, what kind of sauce would you serve with lean beef? One that starts with the
humble carrot! You’ve probably read about the benefits of beta-carotene – a
nutrient that has been proven to neutralize toxins in the body.  All orange-colored
vegetables contain some beta-carotene, and carrots have one of the highest percentages
of them all (also high in fiber, but low in calories).

Try this sauce with a Kansas City Steak Company top sirloin, and see
how delicious “nutritious” can be!