Chicken Fried Steak

5 T flour divided
1/4 c. cornmeal
1/2 t salt
1/4 t. pepper
4 beef cube steaks (about 1 lb.)
1 egg white
1 t. water
2 T cooking oil divided

Gravy:
1 T butter
2 T. flour
1 1/2 c. milk
1 t beef bouillon
1/2 t marjoram
1/4 t thyme
1/8 t. pepper

Combine 3 T flour , cornmeal, salt and pepper. Coat steaks in remaining flour, Beat egg white and water, dip steaks and then dip in cornmeal mixture.

In skillet, on medium high heat cook 2 steaks in 1 T oil for 5-7 minutes on each side. Remove steaks and repeat with remaining steaks and oil.

Meanwhile in a medium sauce pan melt butter, stir in flour until well blended add milk bring to a boil boil for 2 minutes stirring constantly, reduce heat to medium low. Add rest of ingredients, simmer uncovered for 4-5 min. stirring occasionally

Serve over steaks with mashed potatoes.

Makes 4 servings.

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Fettuccine with Garlic Shrimp and Basil-Mint Pesto

4 1/2 cups packed fresh basil leaves 

1 1/2 cups packed fresh mint leaves 
3/4 cups walnuts, toasted and chopped 
5 tbsp. freshly grated Parmesan cheese 
3 tbsp. minced garlic 
1 cup plus 
2 tbsp. olive oil 
1 1/2 pounds fettuccine or spinach fettucine
1 1/2 pounds uncooked large shrimp, peeled and de-veined 
Salt and pepper to taste 

Finely grind basil, mint, nuts, Parmesan cheese, and 1 1/2 tbsp. of the garlic in a food processor or blender. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to a small bowl; season with salt and pepper. Cook fettuccine in large pot of boiling salted water until al-dente, stirring occasionally.

Meanwhile, heat 2-tbsp. olive oil in large skillet over meduim-high heat. Add shrimp and 1-1/2 tbsp. garlic. Saute until shrimp are cooked through; remove from heat. Drain fettuccine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot.

Cook onion in oil until tender. Add tomatoes, frozen peas, basil, heavy cream and seasonings, heat through.

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Easy Stuffed Pork Chops

This recipe is great for a quick and easy pork chops dinner idea. Just pick your favorite instant stuffing mix and side dishes.



4 1"-1 1/2" thick loin pork
1 box stuffing mix (any type) or prepared stuffing of your choosing
salt
pepper
dried rosemary
2 tb olive oil
1/4 c white wine
1/4 c (or less) water

Preheat oven to 350 degrees F. Cut a deep pocket in each pork chop.

Prepare stuffing mix according to package directions. Cool slightly. Remove about 3/4 of the stuffing from cooking pan to a work bowl to avoid contamination. Using only the stuffing in the work bowl and a separate spoon. Stuff 1/4 of the stuffing into each chop, secure with tooth picks.

Season chops on both sides with salt, pepper and rosemary. Heat oil in a large ovenproof saute pan and brown chops carefully on both sides. Lower heat slightly and add wine and water to pan. Simmer 1 - 2 minutes. Remove from heat.

Cover pan tightly and bake about one hour. Serve with reheated remaining stuffing.

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Bean and Cabbage Stew

This time of year, cabbage is abundant and on sale at your local grocery store due to the upcoming St. Patrick's Day holiday. This recipe is a version of Caldo Gallego or Galician Stew, a Spanish vegetable soup made with your choice of greens and beans.



1 tb Veg oil
1 lg Onion; chopped
3 md Potatoes; peeled and cut in 1 inch cubes
3 md Carrots; sliced
1/2 ts Caraway seeds
2 1/2 c Vegetable broth
4 c Cabbage chunks
1 c chick peas
1 Can great north. beans
1 1/2 ts Salt; or to taste
1/2 ts Black pepper

Heat oil in large skillet. Add onion, potatoes, and carrots. Cook until lightly browned, about 10 mins.

Add caraway seeds and saute for 1 more minute. Add broth and cook until carrots are almost tender, about 7-10 mins.

Add cabbage and chick peas and cook for 10 mins, covered. Add beans, salt, and pepper, and cook 5 more mins uncovered.

Check vegetables and seasonings and serve.

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Lobster Bisque

This is a wonderful quick and easy to make soup that is sure to please any seafood lover!



1 medium onion chopped fine (shallots may be used)
1/2 cup butter
3/4 cup all-purpose flour
2 cups chicken broth
1/4 teaspoon white pepper
2 1/2 cup fresh lobster meat
3/4 cup sherry (do not use cooking sherry)
3 cups light cream
2 tablespoons tomato paste for color

Saute onions in butter until onions are clear (2 to 3 minutes).

Stir in flour with a whisk and stir well until smooth Add chicken broth and pepper; cook, stirring constantly, until thickened.

Add lobster meat and cook approximately 10 minutes, or until done, on medium-low heat.

Blend in sherry, cream and tomato paste.

Serves 6.

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Pizza Hearts

This recipe uses barbecue sauce but you can prepare yours the traditional way with pizza/tomato sauce. 



9 Inch Heart Pan (2 pans needed or make/bake pizza crusts the day before for a larger crowd)

2 (6 1/2 oz.) boxes pizza dough mix or purchase freshly made dough from your local pizza joint or Italian grocery store

4 oz. mozzarella cheese, shredded
1/2 cup barbecue sauce
1 medium sweet onion, sliced
1 sweet red pepper, sliced
1 purchased barbecued chicken, boned and cut in slices
4 oz. provolone cheese, shredded

Preheat oven to 425 degrees F.

Spray heart pans with vegetable pan spray. Prepare pizza dough and divide. Press into pans, forming an edge. Sprinkle mozzarella on crust. Top with barbecue sauce. Add onion, peppers and chicken. Sprinkle with provolone cheese. Season with salt and pepper.

Bake 20 minutes, or until browned. Let cool 5 minutes before removing from pans.

Makes 2 servings.

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Tortellini Soup

1 lb. ground sausage

8 c. water
1 (16 oz.) can diced tomatoes
1 2/3 c. cabbage, shredded
1/2 c. diced onion
1/2 c. chopped green pepper
4 beef bouillon cubes
1/2 tsp. dried basil
1/4 tsp. pepper
1 package frozen cheese filled tortellini
1 1/3 c. diced zucchini

In a medium skillet cook sausage until brown; drain fat. In a large saucepan, combine water, undrained tomatoes, cabbage, onion, green pepper, bouillon cubes, basil, and pepper. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes.

Stir in tortelllni, zucchini, and sausage. Cook, uncovered, until pasta is tender. Stir occasionally.

Serve with grated parmesan cheese and bread. Yum!

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