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Looking forward to Easter this coming Sunday, although it’s very early this year. Following the 7:30 liturgy at St. Mary’s, I’ll head to the TeePee to meet and greet people coming for our annual Easter brunch. I always love seeing all the moms, grandmas and little ones in their Easter attire. And the smells of the ham and prime rib roasting are enough to make anyone hungry!

So that I don’t have to come home after work and cook, I’ve been invited to my son Darin’s for dinner at 4 p.m. with he and his family, daughter Andrea and family and other friends. We got together there for Thanksgiving and had a very nice time and a great meal. After hosting the holiday dinners for so many years, I’m kind of enjoying being a “guest” at my kids’ places.

Although I love fish, and not eating meat on Fridays during Lent is not a huge sacrifice, I’m ready for some good meat meals and ready to get the grilled fired up, if it ever warms up and stays that way. So today I have a recipe for you for a Marinated Flank Steak that I tried last year. I had never made flank steak before, but after marinating, it was pretty tender and had great flavor.

Marinated Flank Steak

1/4 cup soy sauce

3 tbsp. honey

2 tbsp. vinegar

1-1/2 tsp. garlic powder

1-1/2 tsp. ground ginger

1/2 cup oil

2 green onions, finely chopped

1 flank steak (1-1-1/2 lbs.)

In a small bowl, combine all ingredients except flank steak; blend well. Pour over flank steak and allow to marinate, covered, at least 6 hours or overnight. Turn meat occasionally.

Barbecue or broil to desired doneness.

NOTE: If the steak has not been previously frozen, marinate as directed. Then place meat on a large piece of heavy duty foil. Pour marinade over and wrap securely. Freeze. You’ll have marinated steak ready when you need. Simply thaw and barbecue or broil to desired doneness.

And I recently was treated to a piece of this Lemon Bread that I will also share with you today. Although I haven’t made it yet, I plan to make it real soon.

Lemon Bread

6 tbsp. margarine, softened

1 cup sugar

2 eggs, beaten

Grated peel of one lemon

1/2 cup milk

1-1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

TOPPING:

Juice of 1 lemon

1/2 cup sugar

Heat oven to 350 degrees. In large bowl, cream margarine and 1 cup sugar. Add eggs, lemon peel and milk; blend well. In separate bowl, combine flour, baking powder and salt. Stir into creamed mixture; mix well. Pour into 2 greased miniature teflon-lined bread pans. Bake about 45 minutes. Meanwhile, in small bowl, combine lemon juice and 1/2 cup sugar. When loaves are done, spoon lemon juice mixture over bread as soon as it is removed from oven. When bread has absorbed all of the liquid, turn loaves out onto sheet of foil. When cool, wrap in foil until serving time. Makes 2 loaves.

NOTE: Freezes well.

E-mail me your favorite recipes and I’ll be glad to share them with readers. Contact me at rosalie.ducklow@lee.net or write me at P.O. Box 190, Tomah, WI 54660.