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Angel Foods Ministry Recipes for March pickup

With my husband working construction, we have definitely been hit by this economy. Praise the Lord for the Angel Food Ministries ( ) ! They offer a full balanced menu for a family of four for only $30.00!! You must place your order 2 weeks before you pick it up (by the 15th, pick up around the 28th) so balance your budget accordingly.

Also, I find we still need more milk, juice, bread and fresh fruits and veggies (although they do also offer some great add on packages as well) so be sure to plan for that as well.

Anyway, we've been deeply blessed by this ministry and I wanted to share a monthly, four week recipe listing for each month coming up for pick up. I WELCOME Additional thoughts, recipes and suggestions since this will help everyone who uses this fantastic blessing.

March pick is March 28th, 2009 - here is my first set of recipes for the Rib Eye Steaks provided ... (recipes are from

  1. Ribeye Steaks (4 x 6 oz.)

Greek Style Rib Eye Steaks
  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons dried basil

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 beef rib-eye steaks (1 1/2 inches thick)

  • 1 tablespoon olive or vegetable oil

  • 1 tablespoon lemon juice

  • 2 tablespoons crumbled feta or blue cheese

  • 1 tablespoon sliced ripe olives


    In a small bowl, combine the first five ingredients;rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F). Sprinkle with lemon juice, cheese and olives. Serve immediately.

Grilled Rib eye steaks


  • 1/2 cup soy sauce

  • 1/2 cup sliced green onions

  • 1/4 cup packed brown sugar

  • 2 garlic cloves, minced

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon pepper

  • 2 1/2 pounds beef rib eye steaks


  1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

  2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Crazy Tender Rib Eye Steaks


  • 2 (10 ounce) marbled beef rib-eye steaks

  • 2 teaspoons garlic powder, or to taste

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 (12 fluid ounce) cans cola-flavored carbonated beverage

  • 2 cups barbeque sauce

  • 8 slices bacon


  1. Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.

  2. Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.

  3. Preheat an outdoor grill for high heat.

  4. Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.

  5. Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

    Cuban-Style Rib-Eye Steaks

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/4 cups fresh lime juice
  • 1 tablespoon meat tenderizer

  • 1 tablespoon seasoning salt

  • 2 pounds rib-eye steak, 1/4 inch thick

  • 1 onion, sliced

  • 1 (12 ounce) bottle beer


  1. Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.

  2. Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.

  3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.

  4. Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.


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