Steak

American Legion to hold steak feed The Clear Spring American Legion is holding a steak feed on Aug. 10 at the American Legion picnic grounds. The doors open at 6 p.m.  Food will be served until it is sold out. Tickets cost $15 per person. Proceeds benefit veterans and local youth programs. Advance tickets are available at the Clear Spring American Legion bar. There are a limited number of tickets, so buy early. Reading club celebration set for Aug. 8 at library The Clear Spring Library will hold an end-of-summer reading club celebration on Wednesday, Aug. 8, at 3:30 p.m. Join your friends at the party and celebrate your participation in the summer reading club.

St. Paul's United Methodist Church in Big Pool will hold a hamburger steak dinner Saturday beginning at 5 p.m.  The menu includes hamburger steak, stuffing, mashed potatoes, applesauce, vegetable, beverage, roll and dessert. A cake auction will be held, as well. The cost is by donation.   The community is invited. Class of 1988 planning reunion The Clear Spring High School Class of 1988 will hold its 25th class reunion Saturday, Oct. 26, from 5 p.m. to midnight at the Elks Lodge in Hagerstown.

CLEAR SPRING - A steak dinner and 150-club drawing will highlight the Clear Spring Athletic Boosters' Aug. 16 outing at the American Legion picnic grounds from 4 p.m. to midnight. Tickets are $30 a couple and entitle the holders to a steak dinner with drinks, music by D.V.K. Entertainment and the drawing. Tickets are available from Booster members.

Plans to build a steak house-style restaurant at the Hagerstown Commons off Dual Highway were unanimously approved Wednesday by Hagerstown Planning Commission members, City Planner Matt Davis said. The Planning Commission was the only city board that needed to vote on the plan to build the proposed Texas Roadhouse restaurant. The restaurant is expected to go on a corner lot along Edgewood Drive behind the AC&T gasoline station. It will be almost 7,500 square feet, Davis said.

3 large cloves garlic 1 cup fresh cilantro leaves Juice from 1 1/2 limes (about 3 tablespoons to 1/4 cup) 1/2 teaspoon each salt and pepper 1/2 cup extra-virgin olive oil 4 servings steak of choice grilling (see Cook's note) Peel the garlic and drop the cloves through the feed tube of a food processor with the motor running. Mince finely. Rinse and dry the cilantro. Remove the leaves from the tough bottom stems, but you can use the tender upper stems to make 1 cup loosely packed.

alician@herald-mail.com Down a winding road nestled on a green plot of land under the trees sits the Clear Spring American Legion's well-equipped picnic pavilion, its ceiling strung with tiny white lights. Smoky grilled scents fill the early evening air and crickets chirp, while adults sit shooting the breeze and children run, laughing and frolicking in the grass. Such was the scene Friday, Aug. 27, between 6 and 9 p.m. at the Joseph C. Herbert American Legion Auxiliary Unit 222 steak feed.

MARTINSBURG, W.Va. - Labor Day dawned bright and fair Monday at War Memorial Park, with the only haze in the air coming from the smoke of steaks and country ham cooking on the grills. The annual breakfast has been a tradition at the park since 1947, when the park first became public, said Steve Catlett, executive director of Martinsburg-Berkeley County Parks & Recreation. For 40 years, the event was sponsored by the War Memorial Park Association, Catlett said. "We took over in 1987," he said.

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them.

MAUGANSVILLE -- Once plated, the steak lasagna Dorriene Diggs made was at least three inches thick. The adapted family recipe gets dimension from five cheeses, six kinds of vegetables, marinated steak and a Chardonnay-red wine sauce -- all without overloading the senses. It's a fitting dish to serve when you are entertaining many. At three inches thick, a little bit will go a long way. It's comfort food to the max, a good family reunion dish. It's also fitting that it comes from Diggs, 54, of Maugansville, who grew up a middle child of 18 kids.

St. Paul's United Methodist Church in Big Pool will hold a hamburger steak dinner Saturday beginning at 5 p.m.  The menu includes hamburger steak, stuffing, mashed potatoes, applesauce, vegetable, beverage, roll and dessert. A cake auction will be held, as well. The cost is by donation.   The community is invited. Class of 1988 planning reunion The Clear Spring High School Class of 1988 will hold its 25th class reunion Saturday, Oct. 26, from 5 p.m. to midnight at the Elks Lodge in Hagerstown.

This month is about budget-conscious meals. The next several recipes will focus on seven ingredients or fewer - not including the basics that every kitchen should have such as water, salt and pepper, butter and the like.  This recipe is an easy recipe using the cast-iron skillet we first started with at the beginning of the year. By now it will be well-seasoned and ready to assist in this deliciously easy recipe. I prefer small cuts of filet mignon to prepare this dish, but a ribeye or sirloin will work just as well.

American Legion to hold steak feed The Clear Spring American Legion is holding a steak feed on Aug. 10 at the American Legion picnic grounds. The doors open at 6 p.m.  Food will be served until it is sold out. Tickets cost $15 per person. Proceeds benefit veterans and local youth programs. Advance tickets are available at the Clear Spring American Legion bar. There are a limited number of tickets, so buy early. Reading club celebration set for Aug. 8 at library The Clear Spring Library will hold an end-of-summer reading club celebration on Wednesday, Aug. 8, at 3:30 p.m. Join your friends at the party and celebrate your participation in the summer reading club.

In keeping with my recent grilled theme, I decided to go with dual grilled items. Both the steak and flatbread were grilled to make this sandwich. I choose soft, pliable flat bread similar to flour tortilla but more like naan bread. I first grilled the flank steak, then thinly sliced it on the bias and chilled it. Next, I grilled the flatbread to give the edges and sides a nice, crispy grilled texture. I've also made this with a flour tortilla but I find the flatbread much better when grilled.

The 22nd annual Steak and Burger Dinner to benefit the Boys & Girls Club of Washington County will feature Josh Wilson of the Washington Redskins as the keynote speaker.  The dinner, scheduled for Thursday, April 12, at Hager Hall Conference & Event Center, includes a silent auction, performances by Boys & Girls Club members and the Andrew Hoffman Youth of the Year Award announcement. Wilson played at the University of Maryland before being drafted by the Seattle Seahawks. Wilson, whose father, Tim, also played in the NFL, spent one year playing for the Baltimore Ravens before joining the Redskins.

The Vietnam Veterans annual steak feed fundraiser is 4 p.m. Saturday, Sept. 10, at American Legion Post 42 picnic area. Tickets cost $15 and are available from any member or at the bar. For more information, call 301-733-7676.        TOPS/KOPS Md. 77         Losses for the week were 20 pounds. Bea Myers was the best TOPS loser with 4 1/2 pounds lost. Mary Jo Kemper was the best KOPS loser. The no-no food of the week is snack crackers. Lu Marletta won $1 from the Ha!

By Anne Chovey Special to The Herald-Mail I had driven past Freddie's Subs on West Oak Ridge Avenue in Hagerstown many times, but never stopped in. It always had a friendly and inviting look about it, so Pap Ricka and I decided it was time to visit it. Freddie's is located in a small shopping center with big windows in the front. It is surprisingly spacious inside with several molded booths in the main room and even more in the adjacent space. Orders are placed at a counter in the front and the big grill is just behind the counter.

Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.   Unless properly treated, this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon. The biggest tip is to marinate the flank steak overnight to tenderize and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked long and slow. This recipe can be used in either case, but I'm going to showcase grilling to bring out the tenderness of this steak.

The recipe is from my Grandmother Louise. She used to make this for my birthday dinner every year. This brings back childhood memories and tastes so good.   — Courtesy of Hagerstown Lioness Club President Lou Ann Forrest. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.   Swiss steak   1 1/2 pounds thick, round steak   1 cup flour   About 1/2 cup vegetable oil   1 1/2 teaspoons salt   1 1/2 teaspoons pepper   2 tablespoons flour   Cut round steak into portion-sized pieces.