Other Dinner Recipes

Alfredo Sauce:

1/2 cup butter, 1 (8 ounce) package cream cheese, 2 tsp. garlic powder, 2 cups milk, 6 ounces grated
parmesan cheese, 1/8 tsp. pepper.

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder,
stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in
Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken
rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.


Baked Ham & Cheese:

2c. macaroni, 2Tbs. butter, 1 small onion, 1c. ham, 1c. cheese, 1c. milk, 1 egg.

Cook noodles and drain, add butter, chopped onion, ham and cheese. Beat milk and egg together. Place
noodles in buttered 2qt. dish, pour milk mixture over. Sprinkle more cheese on top. Bake @ 350 degrees
for 1 hour.


Beef Tenderloin with Mushroom Gravy:

4 (4 ounce) beef tenderloin steaks trimmed, 1/2 tsp. pepper, 1/4 tsp. salt, 1 cup sliced mushrooms, 1/2 cup
finely chopped onions, 1 tsp. minced garlic, 1/2 cup beef broth, 1/3 cup sour cream, 2 Tbs. parsley.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with salt and
pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness; remove
steaks from pan and keep warm. Add mushrooms, onion, and garlic to the skillet; stir/saute for 5 minutes.
Stir in broth; bring to a boil. Cover, lower heat, and simmer 3 minutes. Put sour cream in a bowl; gradually
add mushroom mixture to sour cream, stirring constantly using a whisk. Stir in parsley. Serve gravy with
steak.


Marinated Flank Steak:

6 garlic cloves minced, salt and pepper, 1 quart apple juice, 1/4 cup whiskey (optional), 2 Tbs. mustard, 2
Tbs. olive oil, 1 Tbs. worcestershire sauce, 2 tsp. Tabasco sauce, 2 (1 1/2 pound) flank steaks.

Prick steaks all over with a fork. In a 9x13 inch baking dish, whisk together garlic, 1/2 tsp each salt and
pepper, apple juice, whiskey, mustard, Worcestershire, and Tabasco sauce. Add steaks, and turn to coat;
marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to
1 day. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large
saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes.
Season with salt and pepper. Meanwhile, heat grill to high, lightly oil grates. Place steaks on grill. Cook,
turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare.
Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing
against the grain. Serve with sauce.


Mozarella Steak:

2 steaks (any cut), 2 Tbs. flour, 1 tsp. salt, 1 tsp. pepper, 2 Tbs. butter, 1 medium onion cut into wedges, 2
minced garlic cloves, 1/2 pound fresh mushrooms, 2 tomatos cut into wedges, 1/2 tsp. oregano, 6 slices
mozarella cheese.

Rub steaks with salt and pepper and roll in flour. Fry in large skillet in butter at medium heat until lightly
browned. Push steaks to side of pan. Add a little more butter on other side and add onions and garlic. Cook
until slightly cooked. When steaks are almost ready, add mushrooms and tomatoe wedges. Sprinkle with
salt and pepper, oregano and basil. Place your sliced mozzarella over steak. Cover until cheese melts.
Serve over steaks.


Mushroom Beef Stroganoff:

1 1/2 pounds sirloin steak thinly sliced, 1 (7 ounce) can mushrooms, 1 (10 3/4 ounce) can cream of
mushroom soup, 2 cups sour cream, 1/3 cup worcestshire sauce.

brown steak in olive oil. remove from pan and brown mushrooms. return steak to pan (may want to drain).
add soup and worcestershire sauce. fold in sour cream. Heat gently -- do not boil sour cream. Serve over
rice or noodles -- whichever you prefer!


Roast Beef with Gravy:

3 1/2-4 pounds beef roast, 1-2 Tbs. beef bouillon granules, 1 (2 ounce) packet Lipton beef and onion soup
mix, 1 (14 ounce) can beef broth, 1 Tbs. flour.

Place beef in shallow roasting pan. Sprinkle granules and soup mix over roast. Pour beef broth over all.
Cover and bake in 350 degree oven for about 1 hours or until beef is fork tender. Remove beef. Mix 1
tablespoons drippings and flour in roasting pan. Cook and stir until mixture boils and thickens. Slice beef
and serve with gravy.


Round Steak:

1 round steak, 1 cup flour, salt and pepper, garlic powder, oil.
Cut steak into serving size pieces.

sprinkle both sides of steak with salt, pepper, and garlic powder. Dredge both sides of steak with flour.
Pound the heck out of the floured steaks with a meat tenderizing mallot.use the side with the pointy cuts in
it. Pound both sides of the steak. Pour enough oil into the bottom of a frying pan to come up about 1/8 inch.
Heat to high. Place steaks into oil and immediately turn down heat to almost medium heat. Let cook until
blood is rising to the tops. Turn and cook for about 5 minutes on the otherside.


Turkey Biscuit Potpie:

1 large onion chopped, 1 garlic clove minced, 1 1/2 cups cubed peeled potatoes, 1 1/2 cups sliced carrots, 1
cup frozen green beans thawed, 1 cup chicken broth, 4 1/2 tsp. all purpose flour plus 1 cup divided, 1 (10
3/4 ounce) can cream of mushroom soup, 2 cups cubed cooked turkey, 2 Tbs. parsley, 1/2 tsp. each of basil,
thyme and oregano, 1/4 tsp. pepper, 2 tsp. baking powder, 2 Tbs. cold butter, 7 Tbs. milk.

In a large saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat until
tender. Add the potatoes, carrots, beans, and broth; bring to a boil. Reduce heat; cover and simmer 15-20
minutes or until potatoes are tender. Remove from heat. Combine 4 1/2 teaspoons of flour with soup and
stir into vegetable mixture. Add the turkey, parsley, basil, thyme and pepper and transfer to a 2-qt baking
dish coated with nonstick spray. In a bowl, combine 1 cup flour, baking powder, and oregano. Cut in butter
until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture.
Bake, uncovered, at 400 degrees for 20-25 minutes, or until a toothpick inserted into the biscuits comes out
clean and biscuits are golden brown.