from Stacy A.’s book, El dorado hills, CA
2 ounces pancetta (about 1/4 inch thick slice)
4 Mushrooms, Sliced
diced into 1/4 inch cubes
Flower for dredging (about 1/2 gup)
4 thin chicken breast cutlets, about 1/2 pound total
Freshly ground black pepper, preferrably on the course side
1/2 cup dry Marsala wine
2-4 tablespoons heavy creme
minced fresh flat leaf parsley (optional)
Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leave the fat in the pan, and set aside. Put the flower on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about two table spoons. Fatten the pan. When the fat is hot, dredge a cutlet through the flower on both sides. shake off the excess flower and immediately put the cutlet in the pan. Do the same with as many cutlets as the pan will hold without touching. Sauté the rest, adding more oil if necessary. Transfer these to the plate as well. Pour off the excess fat. With the the pan over medium high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the creme and boil until you get a nicely thickened sauce. Add mushrooms and stir. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
Submitted by: Stacy A
by Sarah S.’s book, Milwaukee, WI
3 lbs. London Broil steak or sirloin steak (one large piece cut 1 1/2 inches thick)
1/2 cup chopped onion
2 tsp. minced garlic
1 cup soy sauce
1/4 cup lemon juice
1/4 cup water
4 T. olive oil
Wash steak thoroughly and pat dry. Using a fork, poke many holes in one side of steak, flip over, and do the same on second side of steak.
Combine all marinade ingredients in a 9 x 13 inch glass pan; add entire steak to marinade mixture. Refrigerate for 4 hours, turning steak periodically.
Grill or broil steak over high heat approximately 10 – 15 minutes per side to desired doneness. Remove from heat and let rest for 5 minutes.
Cut steak into thin slices across the grain of the steak to maximize tenderness.
Submitted by: Sarah S
by Mandy D.’s book, Colton, SD
1 lb Ground beef
2 Tbsp. minced garlic
1Tbsp. worchester sauce
1 tsp. oregano
1/2 cup finely chopped spinach (optional)
2Tbsp. olive oil
8 oz. can tomato sauce
1 diced tomato
2 tsp. oregano
Hoagie Rolls or French Bread Loaf
Mix the ground beef with the garlic, worchester sauce, and oregano. Add dashes of salt and pepper. Add the spinach. Divide mixture into 1-2 inch pieces and roll into balls. Place large skillet on the stove and add olive oil, turn to medium heat and add meatballs. Cook until no longer pink. Add tomato sauce, tomato, salt, pepper and oregano. Heat through.
Turn on the oven to 350 degrees. On a cookie sheet cut the hogie rolls or french bread and dig a small trench in the bread. Put meatballs into the trench of the bread and add sauce. Place strips of mozzerella cheese over the meatballs and sauce and put in the oven for 10 minutes or until cheese is melted.
Add fries and a salad on the side.
Submitted by: Mandy D