Page 117 article text (OCR)
SEDITIONS Combine n bourbon, with a 1 sirloin steak 3 tablespoons melted butter 1 cup Bourbon Salt V* cup lime juice Pepper 2 tablespoons brown sugar % cup kirsc'h Quiltedbroilingfoil Place steak in shallow pan or dish. Combine Bourbon, lime uce . covered with grfl y ashe «> Pl«» steak on greased l a « «7 u? r 1° remai " in S marinadej baste steak generously and continue to baste frequently during the grilling. JIr ee H Ste 3 S well ; bl T n ! d onJthe under s ^e, turn and season « ft^fS*™™' A * the desj red degree of doneness, place steak on heated platterj pour kirsch over and ignite for serving. for 'Dad's Beef and Bourbon By DOROTHEE POLSON Republic Food Editor The poor Dads.... One we know is a hard hat, yet his son is majoring in "demonstrations". Another is in a state of shock over the stock market, and his daughter is busily planning her wedding, which is going to cost Dad even more than he has lost (on paper). A third has just mortgaged his soul to add a family room, swimming pool and extra bath to Hie house, and his teen-agers have announced they are moving out into their own apartment. There is a generation gap for sure, but here comes one day that can pull it together. That is the day spent catering to Dad's every whim, making him master of all he surveys, deluging him with love, gifts and favorite foods. We call it Father's Day. American National Cowbelle's would like to make beef as traditional for Father's Day as turkey is to Thanksgiving. AnArizonan, Mrs. Carl Stevenson, Red Rock, is president of the association this year. She heads Cowbelle chapters in 26 different states, plus the 12 local groups in Arizona. Pat Stevenson a graduate in home economics from UCLA, is in charge of a beef cookbook soon to be published by the national group. A mother of four (two girls and 'two boys, ages 14 to 21), Pat and her husband Carl operate a cattle feedlot 40 miles from Tucson. Pat outlines the Father's Day promotion in Arizona:;" Camelback Cowbelles will sponsor a beef cooking school tomorrow at Chris-Town; Santa Cruz Cowbelles will stage cooking demonstrations in their area. Blue River Cowbelles will provide Father's Day beef for senior citizens in a local rest home: Willcox, Yavapai and Northern Arizona Cowbelles will present beef roasts to the first babies bom after midnight on Father's Day; San Pedro Cowbelles will man local supermarkets. When a father is at the check out stand they will ring a bell and present him •with two beefsteaks; Douglas and Mohave groups will distribute beef recipes; And Tucson Cowbelles will hold a Father's Day family picnic at a cattle ranch. Pat Stevenson's choice for her husband's Father's Day dinner will be sirloin steak. "Because of its excellence this steak was knighted 'Sir Loin', according to English legend," Pat says. "Some sirloin is sold boneless, but otherwise it can be identified by the shape of its bone: pin, flat or wedge. The rest of the menu at Red Rock Ranch: A vegetable border of tomato, onion and mushroom slices, new potatoes with chives, Caesar salad, crescent rolls, strawberry cheesecake. More beef recipes from the Cowbelle's national president are inside today's Food Section. TEE ARIZONA REPUBLIC Wednesday,-June 17,1970 Uyoul by John Wollgc. Republic Photo by Forrett Stroup Mr. and Mrs, Carl Stevenson, Red Rock, have a message: "Serve dad beef for Father's Day."