Philadelphia!
Page 8
MAKES:
6 servings
PREP TIME:
20 minutes
INACTIVE PREP TIME:
30 minutes to 2 hours
COOKING TIME:
12 minutes
NOTE:
Make sure you have a parent or adult help you make this recipe.
DIRECTIONS:
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large sealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally as they marinate.
Prepare a barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove the steaks from the bag and drain the marinade. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Remove the steaks from the heat and let them rest for 10 minutes. Use a sharp knife to cut the steaks crosswise into thin slices.
Next, stir the cheese and sour cream together in a small bowl to form a thick spread. Season the cheese mixture to taste with salt and pepper. Cut the baguette in half lengthwise and scoop out some of the bread from the center of each half. Spread the cheese mixture over both baguette halves. Arrange the arugula over the bottom half of the baguette, then add the warm steak slices on top. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve warm to enjoy a taste of Philly!
Emma’s Italian Pizzelles
INGREDIENTS
6 eggs
1½ cups sugar
1 cup melted butter
2 tablespoons anise extract
3½ cups flour
4 teaspoons baking powder
MAKES:
5 dozen cookies
PREP TIME:
10 minutes
COOKING TIME:
30 minutes
NOTE:
This recipe requires a pizzelle iron. Make sure you have a parent or adult help you make this recipe.
DIRECTIONS:
In a large bowl, beat the eggs together while slowly adding the sugar. Add the melted butter and the anise extract to the egg mixture. Beat well.
In a separate bowl, sift the flour and baking powder until well mixed. Add to the egg mixture and combine until a sticky dough forms.
Heat up the pizzelle iron. Use a teaspoon to drop the dough onto the center of the hot iron. Close the iron’s lid and cook for about 30 seconds, or until the pizzelles are a light golden brown. Carefully remove the cooked pizzelles from the iron and let them cool on a wire rack. Repeat as needed until all the dough has been cooked. Enjoy a taste of South Philadelphia!
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