A-1 Pot Roast

1 Tbsp. Olive oil
2 lbs. Beef Chuck Steak
1/2 C. Bottled Steak Sauce
1/4 C. water
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
1 tsp. lemon juice

1. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.

1. Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.

1. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.

1. This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.

1. To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.

1. Pour sauce over steak or serve separately.

No-Bake Cookies

2    C. sugar
4    Tbsp. cocoa
1/2 C. butter
1/2 C. milk
1    C. peanut butter
1    Tbsp. vanilla
3    C. oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, and milk.  Let boil for 1 minute.  Add peanut butter, vanilla, and oatmeal.  Drop on waxed paper until cooled and hardened.

Chicken Sandwich

2 skinless chicken breasts ½ c. teriyaki marinade (thick              style) 2 large canned mild green chili peppers, halved 4 lettuce leaves 4 slices fat-free American          cheese 4 buns

Sauce:  1/3 c. fat-free mayo                1/8 tsp. cayenne pepper ¼ tsp. paprika                        1/8 tsp. salt ¼ tsp. curry powder Make sauce by combining all ingredients and chilling. Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.

Leisha's Basic Meatballs

2 lb. hamburger      

2 eggs                    
1 tsp. Worcestershire sauce                           

1 c. bread crumbs   

½ c. milk
¼ c. minced onion
salt and pepper

Mix well and roll into 1-inch balls.  Bake on cookie sheet at 375 for 12-15 minutes.  Meatballs can be frozen after they have cooled.

Zucchini Bread

1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans, toasted

Grease 8x4x2-inch loaf pan; set aside.  Combine the flour, cinnamon, baking soda, slat, baking powder, and nutmeg.  Make a well in the center of flour mixture; set aside.  In another bowl, combine egg, sugar, zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened.  Fold in nuts.  Bate at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  

Apple bread:  Prepare as above, except substitute 1 1/2 c. finely shredded, peeled apple for the shredded zucchini.

Chocolate Chip Cookies

1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips
1 c. chopped pecans (optional)

Cream the butter, shortening and sugars until light and fluffy.  Beat in eggs and vanilla.  combine the flour, baking soda, and salt; add to the creamed mixture and mix well.  Stir in chocolate chips and nuts.  Drop by tablespoonfuls onto greased baking sheets.  Bake at 350 for 10-12 minutes.  Remove to wire racks to cool.

Creamy Bow Tie Pasta

1 c. uncooked bow tie pasta (Farfalle)
1 1/2 tsp. butter
2 1/4 tsp. olive oil
1 1/2 tsp. flour
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbsp. water
2 Tbsp. shredded Parmesan cheese
1 Tbsp. sour cream

Cook pasta according to package directions.  Meanwhile, in a small saucepan, melt butter.  Stir in the oil, flour, garlic, and seasonings until blended.  Gradually add the milk, broth, and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream.  Drain pasta; toss with sauce.  SERVES TWO.