Week of 6/5/2000

Grilled Molasses Glazed Flank Steak Wraps

1/2 cup molasses
1/4 cup coarse-grained mustard
1 Tbls. olive oil
1 (1 1/2 lb.) flank steak
6 (8-inch) flour tortillas
1 cup shredded lettuce
1 large tomato, chopped
3/4 cup (3 oz.) reduced-fat shredded Cheddar cheese
1/2 cup light sour cream

Whisk together molasses, mustard, olive oil. Place steak in a shallow dish or large heavy-duty zip-top bag. Pour molasses mixture over steak, reserving 1/4 cup for basting. Cover or seal, and chill 2 hours or over night, turning occasionally. Remove meat from marinade, discarding marinade.

Grill with lid down, over medium-high heat (350 to 400 degrees) 6 minutes on each side or to desired degree of doneness, brushing often with reserved marinade. Cut steak diagonally across the grain into very thin strips. Serve steak with remaining ingredients. Serves 6.

Strawberry Jam Cake
Worth the extra effort!

3 cups all-purpose flour
1 1//2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup shortening
2 1/4 cups sugar
1 1/2 tsp. vanilla
1/4 cup strawberry syrup
1/4 tsp. red food coloring
6 egg whites
1 3/4 cups buttermilk or sour milk
3/4 cup finely chopped fresh strawberries
1 cup strawberry jam
Fluffy Pink Frosting (recipe below)
Sliced fresh strawberries (optional)

Grease and lightly flour three 9 inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt; set aside.

In a large mixing bowl with an electric mixer on medium to high speed beat shortening for 30 seconds. Add sugar and vanilla; beat until well combined. Add strawberry syrup and food coloring; beat until combined. Add egg whites, a few at a time, beating well after each addition. Alternately add dry mixture and buttermilk to beaten mixture, beating on low speed after each addition just until combined. Fold in chopped strawberries, if desired. Pour into the prepared pans.

Bake in a 350 degree oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove from pans; cool completely on rack.

To assemble, place 1 cake layer on a serving platter. Spread with 1/2 cup of the jam, spreading to within 1/2 inch of the edge. Repeat layering. Top with remaining cake layer. Frost with Fluffy Pink Frosting.

Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with sliced strawberries.
Makes 12 servings.

Frosting: In the top of double boiler combine 1 1/2 cups sugar, 1/3 cup cold water, 2 egg whites, and 1/4 tsp. cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, 7-10 minutes or until frosting forms stiff peaks. Remove from heat; add 1 tsp. vanilla and 4-5 drops of food coloring to tint pink. Beat 2-3 minutes more or until it reaches spreading consistency. Makes 4 1/2 cups.