Onion Roasted Potatoes

2 Lbs. Potatoes
1 (1 oz.) Package Dry Onion Soup Mix
2 Tablespoon Olive Oil
Shredded Cheddar Cheese

Preheat oven to 450 degrees. Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9x13 inch baking dish. Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes. Bake for 40 minutes or until tender and golden brown, stirring occasionally. Sprinkle with shredded cheddar cheese.

Montreal Steak

The suggested/preferred steak to use for this is the petite sirloin. You can also buy the thin slice so the marinate really soaks in, plus the steaks cook fast on the grill. I also let this steak marinate all day in this recipe. So delicious!

1/4 cup olive oil
2 Tbsp. soy sauce
1 Tbsp. McCormick Grill Mates Montreal Steak Seasoning
2 pounds boneless beef sirloin or New York strip steaks

Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Makes 8 servings.

Corn Casserole

1 15 oz Can Whole Kernel Corn

1 14.5 oz Can Creamed Corn

1 8 oz Package Jiffy Corn Muffin Mix

1 Cup Sour Cream

1 Stick Melted Butter

In a large bowl, stir together all ingredients. Pour into a greased casserole dish. Bake at 350 for 45-60 minutes, or until golden brown.