Recipe(tried): Sunday Dinner at Our House - Oriental Flank Steak - Alabama-Style, Mamo's Wonderful Stock

Today for lunch we had flank steak cooked in a delicious way. We had: marinated flank steak that had been grilled, rice, zipper cream peas, sliced tomatoes, CLAUSSEN Pickles, pickled beets, Pepperidge Farm Peach Dumplings with Blue Bell's Natural Vanilla Bean Ice Cream, and sweet tea with lemon.

The marinade takes a lot of ingredients, but it is a snap to make. The marinade tenderizes the steak and gives it an oriental taste.

ORIENTAL FLANK STEAK--ALABAMA STYLE

1 cup pineapple juice
5-6 slices of pineapple, chopped
1 cup soy sauce
4 large garlic cloves, minced
2 Tbsp. Worcestershire sauce
Juice from 2-3 limes
Juice from 2-3 lemons
1 cup orange juice
1/2 cup chopped parsley
1/4 cup olive oil
2-3 Tbsp. honey

Combine all of the ingredients, mixing thoroughly. Reserve 1 cup of marinade. Put the rest of the marinade in a large Zip-Loc Bag.

Add to the marinade:

1 1/4-1 1/2 pounds of flank steak cut into serving pieces.

Refrigerate the flank steak/marinade mixture overnight. Put the 1 cup of reserved marinade in a pint jar and refrigerate overnight.

When ready to cook the steak, remove the steak from the marinade and discard the marinade. I used the MAVERICK HEALTHY GRILL and sprayed the grill with PAM. I added the pieces of steak and brushed each piece with some of the reserved marinade. Grill the steak for 3-5 minutes on each side.

Remove the steak from the grill and let "rest." Slice the steak thinly against the grain. Arrange the steak in a fan shape around a mound of rice.

I'm going to Tuscaloosa next weekend so I will be taking my daughter and her roommate some of Mamo's Dumplings.

MAMO'S WONDERFUL STOCK

6-8 chicken breasts, rinsed with skin still on
2 cups chopped celery
2 Tbsp. minced garlic
2 large onions, chopped
1 bunch of green onions, chopped
2 cups carrots, sliced
1 red bell pepper, sliced thinly
1 tsp. poultry seasoning
1 tsp. rosemary leaves
1 tsp. thyme
Seasoned salt
black pepper
1 cup white wine

Put the chicken breasts into the crockpot or roaster. Add the vegetables and seasonings. Pour the white wine around the chicken and vegetables. Add enough water to cover the chicken and vegetables. Cook on LOW or 300 for 5-6 hours--adding water as needed.

Remove the chicken breasts from the crockpot and place in large bowl. Put these in the refrigerator. Wait for the stock to cool a little. Pour the stock through a colander discarding the vegetables. Place an ice cube in a piece of cheesecloth. This will remove quiet a bit of fat from the stock. Place the stock in the refrigerator in a large bowl or in quart jars. Refrigerate overnight. When ready to use, there will be chicken fat on top of the stock. Throw the chicken fat away.

Heat the (almost) fat-free chicken stock in a large pot. Bring to a boil.

Add:

2 cans of fat-free cream of chicken soup, undiluted to the chicken stock. Taste the stock and see if it needs additional pepper or seasoned salt.

Add:

2 pkgs. frozen dumplings to the stock. Each dumpling should be broken into 3-4 pieces. Allow the broth/dumpling mixture to come to a boil and reduce the heat to simmer. The dumplings will take 40-45 minutes to cook. Right before serving, add some of the meat from the chicken breasts. Serve in bowls so that you can eat every delicious drop of broth and dumplings.

This will make a double portion. The leftovers freeze beautifully.

The last time that Kristin took these back to school, her roommate ate them for breakfast two mornings. I love dumplings, but I don't think that I could eat them for breakfast.

Have a happy Sunday!