1 (2 lb.) beef chuck steak, cut 1 inch thick
1/2 c. bottled steak sauce
1/4 c. water
3 tbsp. brown sugar
2 tbsp. prepared mustard
1 tbsp. lemon juice
1 tbsp. salad oil
Parsley sprigs for garnish
In 12 inch skillet, over medium high heat in hot salad oil, cook steak until well browned on both sides.
In a small bowl. combine steak sauce, water, brown sugar, mustard, and lemon juice until blended. Pour mixture over browned steak and heat to boiling.
Reduce heat to low; cover and simmer 1 1/2 hours or until steak is fork tender, turning once.
To serve, remove steak from skillet to warm serving platter. Skim fat from liquid and discard. Pour sauce over steak and garnish with parsley.
Serve with Bob Evans Potatoes and Bush's Baked Beans.
1 lb. haddock fillets
1 c. milk
1/2 c. shredded sharp cheese
1/2 c. Bread crumbs
2 tbsp. butter
2 tbsp. flour
2 tsp. lemon juice
1/2 tsp. salt
Melt butter in saucepan. Add flour and salt, stir until blended. Slowly add milk and bring to boil, stirring constantly.
Remove from heat. Blend in cheese and lemon juice. Arrange haddock in greased shallow baking dish.
Pour cheese sauce over top. Sprinkle with bread crumbs. Bake at 350°F for 30 minutes.
Save by using Helluva Good Shredded Cheese and Serve with Uncle Ben's Ready Rice.
1 pound spinach, rinsed and torn into bite-sized pieces
1 cup dried cranberries
3/4 cup almonds
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white wine vinegar
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon butter
2 teaspoons minced onion
1/4 teaspoon paprika
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
Save by using Wonderful Almonds and Serve with Joseph Campione Garlic Toast.
4 (1/2 lb. each) chicken breasts
1/4 cup olive oil
1 minced garlic clove
2 tbsp lemon juice
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp crushed red pepper flakes
In a large bowl, whisk oil, lemon juice, garlic, thyme, salt, and red pepper flakes. Add chicken, turn to coat evenly. Refrigerate, turning occasionally, for 1-2 hours.
Position an oiled broiler rack about 8-inch from heat. Preheat broiler. Remove chicken from marinade, reserving marinade. Place chicken on rack, bone side up.
Broil for 10 minutes, turn chicken over, and baste with reserved marinade.
Broil another 10-15 minutes or until no longer pink inside. Transfer to platter and serve.
Serve with Green Line Green Beans and Bear Creek Pasta Sides.
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