Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: grilled sirloin steak that was marinated in a delicious marinade, Crockpot Scalloped Potatoes, zipper cream peas, rolls, sweet tea with lemon, CLAUSSEN Pickles, Watergate Salad, corn relish, and peach pie.

MARINADE FOR STEAK

1 bottle Citrus Splash Tangerine salad dressing
3 T. honey
1/4 cup soy sauce
2 T. balsamic vinegar
1 cup orange juice
1 tsp. minced garlic

Combine all of the ingredients in a Zip-Loc bag. Add the steak and thoroughly coat each piece. Let marinate overnight and flip the plastic bag once or twice.

NOTE--Taste the marinade to see if the flavors are to your liking. If not, add more honey or balsamic vinegar until the marinade suits your taste.CROCKPOT SCALLOPED POTATOES

1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes (about 1 1/4 lbs.), sliced 1/4" thick
1 cup shredded Cheddar cheese
additional shredded cheese to put on top of the potatoes

Mix soup, paprika, and pepper. In a greased Crockpot, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and cook on high for 3-4 hours, until potatoes are tender. Right before serving, sprinkle the potatoes with additional shredded cheese. Yield: 6 servings.