2 pounds round steak, cut 3/4 inch thick
1/2 cup prepared spicy brown mustard
1/4 – 1/2 cup all-purpose flour
5 tablespoons oil
1 large clove garlic, crushed
1 medium-sized onion, chopped
1/2 cup green pepper, chopped
1/4 cup minced celery leaves
1/4 cup minced parsley
1 8 oz. can tomato sauce
1 cup water
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt

Cut steak into strips about 1-1/2 inches wide and 3 inches long. Lightly brush each strip with mustard, then dip in flour. Allow coated strips to air-dry at room temperature about 30-45 minutes. This helps make the coating stick for even browning. Brown strips a few at a time in 4 tablespoons of oil in a large skillet. As meat browns, transfer to a shallow two-quart casserole dish. Add remaining oil to skillet and stir-fry garlic, onion, green pepper, celery leaves and parsley just until limp, about five minutes. Blend in tomato sauce, water, cider vinegar, sugar and salt and simmer slowly, scraping up browned bits on bottom of skillet, about 10 minutes. Pour tomato sauce over meat; cover. Bake in a slow oven (325) for two hours or until meat is tender enough to cut with a fork. Serve with potatoes or hot cooked rice. From Family Circle magazine.

1/2 cup chopped onion
1/2 teaspoon minced fresh garlic
1/2 pound ground beef
1 – 15-oz. can tomato sauce
1 6-oz. can tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1-1/2 cup 99% fat free cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Few grains of nutmeg
4 ounces. jumbo macaroni shells (18 shells, cooked according to package directions and drained)

Heat a large skillet or saucepan over moderate heat. Add onion, garlic, and meat. Cook 5 minutes, stirring to break up meat, until onion is soft and meat has lost its pink color. Poor off fat. Stir in tomato sauce, tomato paste, salt, oregano and pepper. Bring to a simmer, then reduce heat and cook for about 15 minutes. Meanwhile, in a medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg. Heat oven to 350 F. Spread 2-1/2 cups of tomato sauce in a 2-quart baking dish. Using a spoon, fill each cooked shell with the cheese mixture. Arrange stuffed shells on sauce and top each with a spoonful of remaining sauce. Bake 25-30 minutes, until hot. Makes 4-6 servings (calories per 1/4 recipe – 341). From Redbook Magazine, March, 1983.

1-1/2 cups very hot water
1/4 cup butter or margarine, cut into pieces
1 6 oz. package Stove Top Chicken Flavor Stuffing mix
1 egg, beaten
3 whole chicken breasts, halved, skinned and boned
1/4 cup melted butter or margarine
salt and pepper
1 10-3/4 oz. can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon dried dill weed

Combine hot water, butter and contents of vegetable/seasoning packet in bowl. Stir until butter is melted. Add stuffing crumbs and egg; stir until moistened. Place chicken breasts between sheets of waxed paper and pound until 1/4-inch thick. Spoon scant 1/2 cup stuffing on each chicken breast. Wrap chicken around stuffing and place seam side down in greased two-quart shallow baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake at 400 degrees for 30-35 minutes or until tender. Meanwhile, blend soup and water and dill in saucepan and heat. Serve over chicken. Makes 6 servings. From the Stove Top Stuffing Package.

Onion
Garlic
Pimento
Bell Pepper
Anchovies
Parsley
Crumbled bacon topping

Chop all ingredients finely. Use to top cherrystone clams. Sprinkle with garlic powder, salt and pepper. Bake in hot oven for about 15 minutes. This recipe was given to me by the chef at Alexander's Three Restaurant in Arlington,Virginia, but he did not specify amounts. I just use a little of everything and it tastes delicious!

1 piece top round beef steak (about 1-1/2 pounds), 1″ thick

Teriyaki Marinade:
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons bottled steak sauce
2 tablespoons sugar
2 cloves garlic, crushed

8-inch bamboo skewers (soak in water before using to prevent excess charring).

Pierce steak deeply all over with a fork; place in shallow glass dish. Combine marinade ingredients. Pour about 1/3 over steak; cover. Reserve the remaining marinade for dipping. Refrigerate several hours or overnight, turning steak once or twice. Cut meat into long thin slices about 1/8″ thick; thread accordion style onto bamboo skewers; brush with marinade. Broil 2-3 inches from heat for 1 minute; turn and broil 1 minute longer. Serve with reserved marinade. Makes about 36 appetizers.

From Family Circle magazine.

1 loaf (10 oz.) firm Italian bread, cut into 1/4 inch slices
2 garlic cloves, halved, plus 1 tbs. chopped
3 tbs. plus 1/2 cup extra virgin olive oil, divided
7 large shitake mushrooms
3 large portabello mushrooms
Salt and pepper to taste
5 large cooked artichoke hearts, sliced
10 cloves roasted garlic, chopped
1/3 cup chopped parsley
2 tablespoons fresh lemon juice

Heat oven to 400. Working in batches if necessary, place bread slices directly on rack in oven. Bake 6-7 minutes, turning once, until golden and crisp. Remove from oven. Rub toast with halved garlic; brush with 3 tablespoons olive oil. Heat broiler or grill. In small bowl, mix 1/4 cup olive oil and chopped garlic. Brush mushrooms with olive oil mixture; season with salt and pepper to taste. Broil until seared and tender, turning once. Dice mushrooms. In large bowl, combine mushrooms, artichoke, roasted garlic, chopped parsley, lemon juice, remaining olive oil, and salt and pepper to taste. Spoon mixture evenly on toast and garnish with parsley. Makes 36 pieces

28 ounce can Italian peeled tomatoes
4 tablespoons butter
1 tablespoon olive oil
3/4 pound zucchini (ends trimmed, unpeeled, and sliced 1/4 inch thick to make about 3 cups)
3/4 pound onion, chopped medium fine to make 1-1/2 cups
1 clove garlic, minced
1/4 teaspoon crushed basil
Pinch of nutmeg
Salt and pepper to taste
2 large eggs
1 cup ricotta cheese
1 cup heavy cream
3/4 cup Parmesan cheese

Turn tomatoes into a wide-mesh strainer to drain. With kitchen scissors, quarter each; continue to drain until there is 1-3/4 cups juice. Save juice for other use. Reserve tomatoes.

In a 12-inch skillet over medium heat, heat 2 tablespoons butter and olive oil until foam subsides; add zucchini and cook, stirring, until crisp tender, 5-7 minutes. With slotted spoon, remove zucchini to paper toweling to drain; reserve.
Over medium heat, melt remaining 2 tablespoons butter in skillet and add onions; cook, stirring, until wilted. Stir in garlic, tomatoes, basil, nutmeg, salt and pepper. Cook over medium heat, stirring until most of the moisture evaporates.
Whisk together the eggs just enough to blend yolks and whites; whisk in ricotta, cream and Parmesan. Arrange half reserved zucchini in bottom of a shallow 2 quart oblong or square baking dish. Spread with tomato mixture; top with remaining zucchini and pour ricotta mixture over. Bake in a preheated 450 oven for 15 minutes; reduce oven to 375 and continue baking until top is browned and slightly puffed, about 25 minutes. Let stand 5 minutes before serving. Makes four servings, 2 portions apiece.

1 medium-sized onion chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1 15 oz. can tomato sauté
1 teaspoon leaf oregano
Dash pepper
2 cups low-fat cottage cheese
1/4 cup grated Parmesan cheese
1 egg
3 medium-sized zucchini
2 teaspoons flour
1 cup shredded mozzarella

Sauté onion and garlic in oil in saucepan for two minutes. Stir in tomato sauce, oregano, and pepper. Bring to boiling. Simmer, uncovered, 20 minutes until thick. Combine cottage cheese, Parmesan cheese and egg in a blender. Whirl until smooth. Spray an 11-3/4 inch by 7-1/2 inch by 1-3/4 inch baking dish with nonstick vegetable cooking spray. Slice zucchini lengthwise into 1/4 inch thick strips. Layer half in dish. Sprinkle with flour. Spread with half of the cheese mixture, tomato sauce and mozzarella. Repeat layers. Bake in a preheated 350 oven for 40 minutes or until tender. Let stand 15 minutes before cutting.

6 thick pork chops
2 teaspoons prepared mustard
Salt and pepper
Dried dill or sage
Brown sugar
6 thin slices lemon
1 cup sauterne, Chablis or other white dinner wine

Trim fat from chops; use to grease skillet. Brown chops slowly, both sides; drain off any excess fat. Spread with mustard; sprinkle with seasonings, brown sugar. Top chops with lemon slices. Pour wine over meat; cover and cook very slowly until tender, 50-60 minutes. Remove to hot plate. Skim off fat from drippings and thicken lightly if desired with a little cornstarch mixed with cold water. Spoon pan sauté over meat. Good served with cranberry sauce.

1 cup chopped onion
1/2 cup carrots, diced
3 tablespoons garlic, minced
1/4 cup canola oil
1 tablespoon cumin to taste
1 pound ground turkey
2 pounds skinless, boneless turkey breast, cut into cubes
2/3 cup pearled barley
1 15-oz. can navy beans, rinsed and drained
1 15-oz. can chick peas, rinsed and drained
1 tablespoon minced green chilies
2/3 cup chicken broth, or more as needed
2 teaspoons fresh cilantro, minced
1 teaspoon fresh savory, minced
1-1/2 tablespoons arrowroot, dissolved in 1/2 cup water

In large kettle, sauté onion, carrots and garlic in the canola oil over moderate heat. Stir in vegetables until soft and add cumin. Add ground turkey and cubed turkey and cook until no longer pink. Add barley, chick peas, navy beans, green chilies, chicken broth, cilantro and savory. Simmer mixture covered, stirring occasionally for four minutes. Stir in arrowroot mixture. Simmer, uncovered and stir for 15 minutes until thick. Season with salt and pepper to taste. Ladle into heated bowls. As a garnish, top with grated cheese, tomatoes, or salsa, low fat or nonfat sour cream or onions. Serves 10.