Recipe(tried): Sunday Night Supper in Fla... London Broil, Roman Beans and Cream Cherry Pie

Tomorrow is Sunday and soon the month of August will be gone...I had hardly anything to do today, basically a lazy day so I started the preparations for tomorrow's supper, the meat is marinading and the pot of beans is done. We will be dining on Argentine Style Grilled London Broil, Roman Beans, White Rice, Asparagus Vinaigrette and Cream Cherry Cheese Pie. Enjoy!

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ARGENTINE STYLE GRILLED LONDON BROIL

1 3 lb. beff London Broil, trimmed of fat (Caan use tenderloin also)
1/2 cup olive oil
3 large garlic cloves, minced
2 T. freshly minced parsley
1 T. course black pepper
2 T. red wine vinegar
salt and pepper to taste after grilling

Slice the beef into 1 inch thick slices. In a large glass bowl, combine the olive oil, garlic, parsley, pepper and vinegar, mix to blend. Add the beef slices, cover and refrigerate for 1 1/2 hours or overnight. Turn the slices half way through. After the mnarinade time, allow the slices to come to room temp. in the marinade, then discard the marinade. Grill on high as soon as the beef is at room temp. Cook to desired doneness. Salt and pepper immediately after removing from the grill. Serves 6-8

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ROMAN BEANS

1 bag (16 oz.) Goya dry Roman Beans
2 T. olive oil
1/2 cup chopped smoked ham
1/2 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 packets Sazon Goya con CUlantro y Achiote
1/2 cup tomato sauce
1/2 t. ground black pepper
1/4 t. oregano
2 t. Superior Touch Better Than Bouillon HAM BASE

Sort and wash beans. In a large stock pot, soak beans in 4 cups of water DO NOT DRAIN. Put on heat and put onions, bell pepper, seasonings, garlic and oil, ham, tomato sauce and Ham Base in the pot with the beans. Stir and bring mixture to a boil. Reduce heat to med low, and simmer til beans are tender. Add more water if needed. Beans should be a creamy consistency and very flavorful. Serve with rice.

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CREAM CHERRY CHEESE PIE
Makes 2 pies, 14-16 servings with no baking

1/3 cup sugar
12 oz. cream cheese, softened
1 (8 oz.) container sour cream
1 (8 oz.) container whipped topping, thawed
1 tsp. vanilla
2 graham cracker crumb pie crusts
2 cans (21 oz. each) cherry pie filling

With electric mixer, mix sugar and cream cheese. Add the sour cream, whipped topping and vanilla; beat until smooth.

Spread 1/2 of the cream cheese mixture in one pie shell and repeat with the other pie shell. Top each pie with 1 can of the cherry pie filling and smooth out.

Refrigerate till completely chilled before cutting.