V. Whittier
Chelmsford, MA

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 t dijon mustard
4 T chopped parsley

Blackened Seasoning:
1 T paprika
2 t salt
1 t onion powder
1 t garlic powder
1 t cayenne pepper
1 t white pepper
1 t black pepper
1/2 t dried thyme
1/2 t dried oregano

Steak:
1 T olive oil
4 kansas City Strip Steaks (2 inches thick)

Directions:
In a saute pan, add 1 T of olive oil and the sliced onions. 
Saute the onions until brown and carmelized.  Add the lemon
juice, worcestershire sauce, and dijon mustard.  Keep warm
until steaks are ready.  Stir in the chopped parsley at the
last minute. 

Shari Mazzetti
Berkley, MI

Mazzetti Moygu

Ingredients:
4-5 Vine ripened tomatoes, or any other tomatoes in season
2 tablespoons olive oil
1/2 teaspoon salt or more if you like
1-2 cloves of garlic minced

Directions:
Peel the tomatoes, and crush them in a bowl.  Add all the other
ingredients to the tomatoes and stir with a spoon.  Cover bowl
and refrigerate until well chilled.  Pour over your favorite steak and enjoy.

Mildred Caruso
San Jose, CA

Tender and Tasty Marinade

Ingredients:
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon dry mustard
1/2 cup butter (1 stick)
1 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
2 tablespoons ketchup
2 tablespoons red pepper flakes
2-3 drops liquid smoke

Directions:
In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce, brown sugar, ketchup, pepper flakes, and liquid smoke.  Cook and stir until all sugar has dissolved and butter has melted.  DO NOT ALLOW TO COME TO A BOIL.  Let the marinade cool and pour in a clean glass jar.  It will keep in the refrigerator for about 1 month.  Allow marinade to come to room temperature and shake before opening.  Pour over steaks or steakburgers and marinate for 2-4 hours.