Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Beef Brisket With Fresh & Dried Mushrooms

Ingredients

1/2 ounce sliced dried porcini mushrooms (about 1/2 cup)
1/2 pound shiitake mushrooms
1/2 pound small white mushrooms
1/4 cup vegetable oil
1 fresh beef brisket (4 pounds), trimmed
4 medium red onions, sliced
2 garlic cloves, sliced
3 tablespoons all-purpose flour
1 can (13 3/4 to 14 1/2 ounces) beef broth
1 cup dry red wine
1/4 cup brandy
4 large whole fresh sage leaves
1 bay leaf
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup chopped fresh parsley
thyme sprigs for garnish

How to prepare

1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Wipe both kinds of mushrooms to remove any sand.

2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand; chop. Strain soaking liquid through sieve lined with paper towel. Set aside.

3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes.

4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, thyme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover; place in oven and cook 2 1/2 hours or until brisket is fork-tender.

5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket across the grain. Serve brisket with sauce. Garnish with thyme sprigs.

Each serving: About 330 calories, 34 g protein, 10 g
carbohydrate, 16 g total fat (4 g saturated), 98 mg
cholesterol, 320 mg sodium.

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Autumn Chicken Dinner

Ingredients

4 medium-size ears of corn
2 medium-size zucchini (about 10 ounces each)
4 large plum tomatoes
4 medium-size chicken-breast halves (about 2 1/2 pounds)
1/2 teaspoon dried oregano leaves
salt
3 tablespoons lemon juice
1 tablespoon olive or salad oil
2 tablespoons chopped fresh basil or 1 teaspoon
dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper

How to prepare

1. Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

2. Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

3. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

4. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)

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Apple-Glazed Chicken with Wild-Rice Pilaf

Ingredients

1 6 1/2-pound roasting chicken
1 lemon
1/2 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
salt

Wild-Rice Pilaf
2 tablespoons apple jelly
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon chicken-flavor instant bouillon
parsley sprigs for garnish

How to prepare

1. Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well. Place chicken, breast-side up, on rack in roasting pan.

2. Cut lemon crosswise in half. Rub chicken all over with cut sides of lemon; place lemon halves in cavity of chicken. Lift chicken wings toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.

3. Rub chicken with thyme, pepper, paprika, and 1 1/2 teaspoons salt. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 375 degrees F. oven 2 hours, basting occasionally with pan drippings for an attractive sheen. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting.

4. After chicken has roasted 1 hour, prepare Wild-Rice Pilaf (see below).

5. About 10 minutes before chicken is done, remove foil. In cup, stir apple jelly with fork until smooth; brush jelly over chicken. Chicken is done when thermometer reaches 175 to 180 degrees F. and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes for easier carving. Set the roasting pan aside.

6. Prepare gravy: Remove rack from roasting pan; spoon off fat from drippings. Add 1 cup water to drippings, stirring to loosen brown bits; pour into small saucepan. Add milk, flour, instant bouillon, and 1/4 teaspoon salt; stir until blended. Over high heat, heat to boiling, stirring frequently. Reduce heat to low; simmer 2 minutes, stirring constantly. Pour gravy into gravy boat.

7. To serve, arrange Wild-Rice Pilaf on platter with chicken; garnish with parsley sprigs. Serve with gravy.

WILD-RICE PILAF:
In 3-quart saucepan over high heat, heat 3 cups water, one 4-ounce package wild rice (2/3 cup), 1 extra large vegetable bouillon cube or 2 envelopes instant vegetable broth and seasoning to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in 3/4 cup parboiled rice and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until liquid is absorbed and both kinds of rice are tender. Stir in one 3-ounce can pecan halves, toasted and coarsely chopped, 1 red apple, diced, and 2 tablespoons chopped parsley; heat through.

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Barbecued Spareribs

Ingredients

10 thick spareribs
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 onion, sliced
1 cup catsup
1 cup water
2 tablespoons brown sugar
3 tablespoons Worcestershire
2 tablespoons vinegar
2 tablespoons prepared mustard
2 tablespoons lemon juice
1/4 teaspoon garlic salt

How to prepare

1. Brown ribs in oil in skillet. Season with salt and pepper. Place in 13″ by 9″ glass baking dish, reserving 2 teaspoons pan drippings.

2. Saut

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Stuffed Green Peppers

Ingredients

6 medium Green peppers
1 1/2 pounds Ground beef
1 cup Minute rice, cooked
1/2 cup Onion(s), diced
1 can Tomato sauce special
1 teaspoon Garlic powder
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/2 package Velveeta cheese, diced

How to prepare

Cut tops off of pepper and remove seeds. Cook peppers in boiling water for 3 minutes. Drain and rinse in cold water and set aside. Combine raw beef, cooked rice, onion, tomato sauce special, Velveeta, basil, garlic powder, salt and pepper in a bowl and spoon into peppers. Place in a greased 13x9x2 baking dish. Cover and bake at 350

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Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs (about 1
1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 garlic cloves
1 tablespoon salad oil
1 pound medium-size red potatoes
2 bunches arugula
2 tablespoons brown sugar
2 tablespoons balsamic or red wine vinegar
2 tablespoons soy sauce

How to prepare

1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.

2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.

3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.

4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

About 345 calories, 9 g fat, 117 mg
cholesterol, 920 mg sodium.

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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Baked Whole Salmon

Ingredients

whole salmon
2 large lemons, thinly sliced
1 large onion, thinly sliced
1/2 cup dry white wine or dry vermouth
2 tablespoons chopped parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
lemon wedges

How to prepare

1. Preheat oven to 350 degrees F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt.

2. Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges.

Each serving: About 110 calories, 3 g fat, 47 mg cholesterol,
115 mg sodium.

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