Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: grilled sirloin steak that had been marinated overnight, butterbeans, Palmer-Beech Baked Sweet Potatoes, sour cream noodles (from a mix), a frozen mixture of corn, broccoli, and red bell peppers, garlic toast, sweet tea with lemon, fresh fall tomatoes (thinly sliced), CLAUSSEN Pickles, and peach pie for dessert. I've made some Harvest Fruit Breakfast Bread (from a mix)in the breadmaker and it smells wonderful!

GRILLED SIRLOIN STEAK

MARINADE:
1 large bottle Hellman's Citrus Splash! Salad Dressing (I used Oriental Orange)
1 cup orange juice
1/2 cup soy sauce
1/2 cup K.C. Masterpiece Honey Teriyaki Marinade
2 tsps. chopped garlic

2 lbs. top sirloin, cut into serving pieces

Combine all of the ingredients for the marinade. After cutting the sirloin steak into serving pieces and rinsing the pieces off with water, place in a large Zip-Loc Bag. Pour the marinade over the steak and close the plastic bag. Rotate the bag so that the marinade will cover each piece of meat. Put in the refrigerator and let marinate overnight.

When ready to prepare steak, remove the meat from the marinade and discard the marinade. Place the meat on an indoor grill (I used the Healthy Maverick Grill) and grill until the steak is done.PALMER-BEECH BAKED SWEET POTATOES

One of the best things about fall, besides the falling temperatures, is the wonderful sweet potatoes that are ready now. This is how my mother always made sweet potatoes. Now, my family won't eat fresh sweet potatoes any other way!

One things to remember when baking sweet potatoes is that they need to bake for a pretty long time. If they do, the natural sweetness of the potatoes is delicious!

1 large sweet potato per person
PAM spray

Line a cookie sheet with aluminum foil. After washing and drying each potato, spray each one generously with PAM. Put the potatoes on the aluminum foil and bake for 1 hour and a half at 350 degrees. If the potatoes are smaller, bake until a knife can be easily inserted through the flesh of the potato.

When ready to serve, slice the potato down the middle just as you would if you were serving a baking potato. Sprinkle the sweet potato with brown sugar, a little nutmeg, a little cinnamon, and a pat of butter. Serve hot!

The butter will melt and the brown sugar will combine with the spices making the sweet potato absolutely delicious!

Happy Sunday!