Months on the calendar not only belong to seasons, they belong to foods. Foods that are either fresh during a particular month or have a higher rate of consumption are tagged by industry and a national food month is born.
June is National Beefsteak Month, National Dairy Month, National Iced Tea Month, National Fresh Fruit and Vegetable Month. Then there are the special days: June 6-National Applesauce Cake Day, June 20-Ice Cream Soda Day, June 2-Rocky Road Ice Cream Day, June 22-Chocolate Éclair Day, June 26-Chocolate Pudding Day and June 7-Chocolate Ice Cream Day.
June is also, by some odd reason that no one can explain to me, National Turkey Lover’s Month. I tend to discount turkey (perhaps I shouldn’t) when there are steaks on the grill. June 13 is Kitchen Klutzes of America Day, but again, I pay no heed to this when there are so many great foods to celebrate fresh, grilled, and frozen in summer banquets.
Brew up a jug of your favorite iced tea. Get the grill ready. Gather ingredients for a delicious June supper. (Don’t forget local strawberries-first part of June.)

Grilled Steaks

4 T-bone, Porterhouse or Ribeye steaks, each
weighing 6 to 12 ounces, about ¾ to 1 inch thick
4 teaspoons Adolph’s seasoned tenderizer (or favorite brand)
1 teaspoon ground black pepper
1 teaspoon garlic powder

Four to six hours before grilling time, mix tenderizer, pepper and garlic together. Sprinkle lightly over both sides of meat.
Place steaks in a glass dish, wrap tightly in plastic wrap and refrigerate.
Prepare charcoal grill for medium-hot fire. Preheat gas grill if using. Twenty minutes before cooking, remove steaks from fridge and let come to room temperature.
Allow 10-12 minutes for rare steaks. Allow 16-18 minutes grilling time for medium-done steaks. (My recommendation)
Thicker steaks will take a few minutes longer.
Use tongs to pick, move and turn steaks so as to not puncture meat and lose juices.
Check for doneness by making a small incision only once in steak. Serves 4.
Recipe source: An old friend.

Overnight Salad

1 large head iceberg lettuce
1 small head fresh cauliflower
1 large, sweet onion, diced
2 cups fresh blanched or frozen peas, drained
½ pound bacon
2 cup mayonnaise
¼ cup sugar
1/3 cup grated Parmesan cheese

Wash, drain, pat dry and tear lettuce.
Wash, drain and break cauliflower into small flowerets, removing thick stem portions.
Place lettuce and cauliflower in a large bowl.
Add diced onion, peas. Toss to blend.
Fry bacon until crisp. Drain well, crumble,

Set aside.
In small bowl, blend mayonnaise and sugar.
Pour over vegetables, toss gently.
Sprinkle top with cheese, bacon crumbles.
Seal with plastic wrap. Refrigerate overnight.
To serve, toss lightly. Serves 6-8.
May use peppered bacon for spicier version.
Recipe source: family recipe box

Yogurt Cups

¾ cup all-purpose flour
¼ cup margarine, room temp
3 tablespoons confectioners’ sugar
2-3 teaspoons cold water
1 1/3 cups vanilla yogurt
Fresh strawberries

Heat oven to 375 degrees.
In small bowl, mix flour, margarine and sugar until crumbly.
Sprinkle 1 spoon of water at a time until dough forms. Press about 3 tablespoons of dough bottom and sides of four ungreased 6-ounce custard cups.
(You can use muffin tins as well.)
Bake until golden brown, about 10 minutes. Remove from oven, cool, then remove carefully from cups.
To serve: fill each cup with yogurt and garnish top  with sliced strawberries. A large whole one or diced berries can be. A lot of variations can be fun for the family. Bake as many cups as you need, set out bowls of fresh cut fruits. Use yogurt or ice cream.
Recipe source: Alpha-Bakery Children’s Cookbook,
Gold Medal Flour, 1987, General Mills, Inc.

Contact Connie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Box 61, Medway OH 45341