Filet Mignon

Filet Mignon steaks, butterflied if more than 2 inches thick
Olive Oil
1-2 garlic cloves, chopped
Fresh ground pepper

Brush filets with olive oil on both sides. Rub pepper and fresh garlic on meat and let sit at room temperature for 30 minutes before grilling. Remove garlic before grilling, to prevent garlic from burning. Grill on medium heat about 4-6 minutes per side, or until desired redness (the redder the better).

Black Bean Dip

(Elaine R.)

1 Tablespoon oil
2 strips uncooked bacon
1/2 onion, chopped
3-4 garlic cloves
2 cups black beans, washed
8 cups water (a little less for a 4 quart pressure cooker)
salt
chips

Add the oil to pressure cooker and place on high heat. Add onions, garlic, and bacon and saute for 5 mintues stirruing constantly. Add beans and water. Close lid tightly. Follow general pressure cooker directions and process for 45 minutes.

Once pressure is reduced, open lid. Add 1 1/2 teaspoons salt and simmer on low until desired amount of liquid remains. Mash if you like and serve with chips.

***Hymas Marinade***

(Grandma H.)

1 cup Soy Sauce
1 cup Vegetable Oil
2 cups Sprite
Chicken strips

Mix equal parts of soy sauce, oil, and sprite and marinade chicken for 3-4 hours or overnight. Grill and enjoy!