License to Cook Arizona Style
Dimensions: 5-1/2 x 3-1/2 inches
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This revised and expanded cookbook, compiled by Dianna Stevens, includes recipes for fresh orangeade, jalapeno cheese dip, topopo, chili con carne, campfire steaks, cowboy beans, chimichangas, Navajo fry bread, and pecan wafers.
The book includes interesting facts about Arizona, with photos, and drawings by Diane Heusinkveld.
Campfire Steaks (p. 64)
4 ribeye steaks, 1 inch thick
1/2 teaspoon olive oil
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon chopped green chiles or a dash of hot chile sauce
Combine all ingredients in a plastic bag. Seal tightly and marinate overnight. Grill steaks over medium-hot coals until done or cook in a heavy frying pan, about 5 to 7 minutes per side.