Beef Kabobs

½ c. Italian salad dressing
½ c. Worcestershire sauce
1 tsp. garlic powder
2 lb. beef sirloin or round steak

To prepare marinade, mix Italian dressing, Worcestershire sauce and garlic powder together in a small bowl using a wire whisk; set aside. Cut beef into 1½-inch cubes and thread onto metal skewers. Place kabobs into a shallow glass pan. Pour ¾ cup of prepared marinade over kabobs, turning to coat all sides. Refrigerate for 30 minutes. Grill kabobs over medium-high heat for 12 to 15 minutes, turning and basting with remaining ¼ cup of marinade every 3 minutes. Yields 6 to 8 servings.
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Braised Pork Chops & Cabbage

2 T. vegetable oil
4 pork chops cut 1-inch thick
1 med. onion, thinly sliced
1 med. cabbage, cut into 1/2-inch slices
1 c. tomato juice
2 tsp. beef bouillon granules
1/2 tsp. caraway seed
1/4 tsp. ground black pepper
2 T. all-purpose flour
3 T. water

Heat oil over medium heat in a 10-inch skillet. Add pork chops and cook, turning once, until browned (3 to 4 minutes on each side). Top with onion and cabbage. In a small bowl, stir together tomato juice, bouillon granules, caraway seeds and pepper. Pour mixture over pork chops; reduce heat to low and cover. Continue cooking until pork chops are fork tender and cabbage is tender (30 to 35 minutes). Remove pork chops and vegetables from skillet to a serving platter; keep warm. In a small bowl, whisk together flour and water until smooth; stir into pan juices in skillet. Cook over medium heat until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute. Serve over pork chops and vegetables. Yields 4 servings.
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Cajun Meatballs

2 lb. lean ground beef
1 T. Tabasco pepper sauce
2 T. Cajun seasoning
2 T. Worcestershire sauce
2 T. dried parsley flakes
½ c. finely chopped onion
½ c. seasoned bread crumbs
½ c. whole milk
2 eggs, lightly beaten
1 c. barbecue sauce
1 c. peach preserves

Lightly grease a medium baking sheet. In a large bowl, thoroughly mix ground beef, Tabasco sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and eggs. Form mixture into golf ball size meatballs and place on greased baking sheet. Bake in preheated 350^oF oven for 30 to 40 minutes or until meatballs are fully cooked. Remove meatballs from oven and transfer to paper towels to absorb excess fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended. Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.
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Cajun Spicy Rice & Sausage

1/4 c. vegetable oil
1 lb. smoked sausage (see Recipe Note)
1 (10-oz.) can diced tomatoes and chilies, do not drain
1-1/2 c. canned chicken broth
1 (10½ -oz.) can condensed French onion soup
1 c. uncooked long grain white rice

To prepare sausage and rice: Heat cooking oil in a heavy 10-inch skillet over medium heat. Slice smoked sausage into 3- to 4-inch pieces and cook in hot oil, turning often, until evenly browned (10 to 12 minutes). Add canned tomatoes and chilies with liquid and cook over high heat until tomatoes are well sauteed and liquid has reduced (approximately 10 minutes). Stir in chicken broth, undiluted French onion soup and rice. Tightly cover skillet and cook over medium heat until rice is fully cooked (approximately 20 minutes). Remove from heat and (leaving skillet covered) allow sausage and rice to “rest” for 15 minutes before serving. Freezes beautifully. Yields 4 generous servings.
Recipe Note: As a matter of personal taste, smoked hot or mild pork, beef, turkey or deer sausage may be selected to prepare this recipe.
Recipe Variation: This recipe may also be prepared by substituting sausage with 4 lean pork chops (cut approximately 1/2-inch thick).
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Cranberry-Apricot Glazed Ham

1 (16-oz.) can jellied cranberry sauce
1/2 c. apricot preserves
2 T. sweet honey mustard
1 (8-lb.) fully-cooked whole boneless ham

In a medium saucepan, combine cranberry sauce, apricot preserves and mustard. Cook over medium heat, whisking occasionally, until cranberry sauce and preserves are melted and sauce is smooth. Remove from heat and set aside. Place ham on a rack in a shallow roasting pan. Bake ham, uncovered, in an oven preheated to 325F (165C) for 90 minutes to 2 hours or until meat thermometer registers 140F (60C) when inserted in the thickest part of the ham. Liberally baste ham with glaze during the last 45 minutes of baking. Remove roasting pan from oven and allow ham to ‘rest’ for 15 minutes before transferring to a serving platter.
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Cranberry-Orange Glazed Pork Loin

1 (16-oz.) can whole berry or jellied cranberry sauce
1/3 c. orange juice
1/2 tsp. orange zest (optional)
1/2 tsp. dried sage
1 (2 to 3 lb.) boneless pork loin roast
1/2 tsp. salt
1/4 tsp. ground black pepper

To prepare glaze, combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and set aside 1 cup of glaze to serve with cooked pork. Season pork roast with salt and pepper and place in a 13x9-inch roasting pan. Bake in a 350F (175C) preheated oven (uncovered) until internal temperature reaches 160F (71C) on a meat thermometer (approximately 1 hour) basting frequently with glaze. Discard any unused basting glaze. Remove from oven when done and allow roast to stand for 10 minutes; remove from roasting pan to serving platter. Slice and serve with glaze either warm or at room temperature. Yields 6 to 8 servings.
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Filet Mignon with Shallots and Cognac Sauce

2 (6-oz. each) filet mignon steaks
1/4 c. Cognac, divided
1 T. unsalted butter, divided
1 T. vegetable oil, divided
1/2 tsp. coarsely ground black pepper
2 lg. shallots, minced
1/4 c. canned beef broth
Salt

Sprinkle steaks with 1 tablespoon of the Cognac; let stand at room temperature for 45 minutes. In a heavy medium-size skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with pepper. Add steaks to hot skillet, cover partially and cook over high heat until a crust forms on the bottom (about 2 minutes). Turn steaks over and cook, partially covered, until steaks are nicely crusted. Continue to cook steaks over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer steaks to a plate and keep warm, do not drain skillet. Melt remaining 1/2 tablespoon of butter in the remaining 1/2 tablespoon of oil in the skillet. Add shallots and cook over moderately high heat, stirring frequently, until translucent, (about 3 minutes). Add the remaining 3 tablespoons of Cognac to the skillet. Carefully ignite with a match and cook over high heat until the flame burns out (about 30 seconds). Add beef broth and boil for 2 to 3 minutes until the liquid is reduced to 1/4 cup. Stir in any accumulated juices from plated steaks. Season the steaks with salt and transfer to individual serving plates. Spoon the pan sauce on top and serve. Yields 2 servings.
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Glazed Baked Ham

1 (3-4 lb.) boneless, fully cooked ham
12 to15 whole cloves (optional)
1 (12-oz.) can beer or beef broth
¼ c. firmly packed brown sugar
½ c. orange marmalade

Place ham on a rack in a shallow roasting pan. Score surface of ham, making diamond shapes ½-inch deep. Inset an optional whole clove into each diamond, if desired. Pour beer over ham. Rub brown sugar over surface of ham. Cover and bake at 325^oF for 1¼ hours. Spread marmalade over ham. Bake, uncovered, until ham is heated through and meat thermometer reads 140^oF (15 to 25 minutes). Yields 12 to 14 servings.
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Glazed Crown Roast of Pork

1/2 c. apricot preserves
1/2 c. lemon juice
2 T. finely chopped onion
1 tsp. finely chopped garlic
2 tsp. dried thyme leaves
1/2 tsp. salt
1 tsp. coarsely ground black pepper
1 (5-6 lb.) crown roast of pork

In a medium bowl, combine preserves, lemon juice, chopped onion, garlic, thymes, salt and pepper; set aside. Line a shallow roasting pan with aluminum foil, Place the roast, bone end up, in roasting pan. Brush apricot mixture over roast. Place in a preheated 325F (165C) oven and bake basting with apricot mixture every 20 minutes, for 1 hour 20 minutes to 2 hours 30 minutes or until meat thermometer registers an internal temperature of 160F (71C) for medium done roast or 170F (77C) for well done. Remove from oven and allow roast to stand 15 minutes in roasting pan. Once roast is transferred to a serving platter, the center may be filled with prepared stuffing (such as ‘Apricot Sausage Dressing’ – see Recipe Index) before serving. Yields 8 servings.
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Italian Pork Chops

2 tsp. dried thyme
2 tsp. dried basil
¼ tsp. salt
½ tsp. ground black pepper, divided
4 (6-8 oz. each) bone-in center loin pork chops
1 T. olive oil
3 med. onions, thinly sliced
4 cloves garlic, minced
2 c. pizza sauce or meatless spaghetti sauce
½ c. water

In a small bowl, combine thyme, basil, salt and ¼ teaspoon pepper. Sprinkle over both sides of pork chops. In a large skillet, heat olive oil over medium heat. Brown pork on both sides and remove from skillet. In the same skillet, sauté onions and garlic until tender. Add pizza sauce, water and remaining ¼ teaspoon pepper. Bring to a boil, reduce heat and simmer for 10 minutes, stirring often. Adjust to taste with additional seasoning, if desired. Return browned pork to skillet, cover and simmer for 25 minutes. Serve pork and sauce with hot noodles or garlic mashed potatoes.
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Lemon Pork Picatta

1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 c. lemon juice
1 lb. pork cutlets
4 T. butter or margarine, divided

In a 9-inch pie pan, stir together flour, salt and pepper. Pour lemon juice in a medium bowl. Dip pork cutlets in lemon juice, then lightly coat both sides of cutlets with the flour mixture. In a 10-inch skillet, melt 2 tablespoons of the butter over medium heat until sizzling. Place 4 to 6 of the breaded cutlets in melted butter and cook until browned (2 to 4 minutes on each side). Remove cooked cutlets to a serving platter; keep warm. Repeat with the remaining butter and pork cutlets. Yields 4 servings.
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Mandarin Pork Medallions

1 (1 lb.) pork tenderloin
1 T. vegetable oil
¾ c. orange juice
1 T. cornstarch
2 T. lemon juice
1 tsp. prepared horseradish
¼ c. orange marmalade
¼ tsp. salt
Hot cooked egg noodles
1 (11-oz.) can mandarin oranges

Cut tenderloin into 4 pieces (medallions); pound until approximately ½-inch thick. Heat oil in a large skillet over medium heat and brown medallions 3 minutes per side. Remove pork from skillet and set aside. Combine orange juice and cornstarch; add to skillet along with lemon juice, horseradish, marmalade and salt. Bring to a boil; reduce heat; cook and stir until sauce thickens (approximately 2 minutes). Return pork to skillet, cover and cook until pork is done (8 to 10 minutes). Serve over noodles. Garnish with mandarin oranges. Yields 4 servings.
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Mandarin Pork Roast

2 tsp. dried rosemary, crushed
1 tsp. ground black pepper
6 cloves garlic, minced, divided
1 (4½-5 lb.) bone-in pork loin roast
½ c. orange marmalade
6 T. orange juice concentrate
¼ c. ketchup
¼ c. soy sauce
2 T. honey
2¼ tsp. dry mustard
1½ tsp. ground ginger
1 (11-oz.) can mandarin oranges, drained

Combine rosemary, pepper and two-thirds (4 cloves) of minced garlic; rub over roast. Place roast (flat side up) on a rack in a shallow roasting pan. Bake, uncovered, at 350^oF for 1¼ to 1½ hours. While roast is cooking, prepare glaze by combining marmalade, orange concentrate, ketchup, soy sauce, honey, dry mustard, ginger and remaining one-third (2 cloves) minced garlic. Remove roast from oven, brush glaze over roast and arrange orange slices on top. Return to oven and bake until meat thermometer reads 160^o-170^oF (approximately 30 minutes); brush often with glaze. Remove done roast from oven and let stand for 10 minutes before slicing. Yields 10 to 12 servings.
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Natchitoches Meat Pies

1/2 lb. ground lean beef
1/2 lb. ground pork
1/2 c. vegetable oil
1/2 c. diced onions
1/4 c. diced green bell pepper
1/4 c. diced red bell pepper
1/2 c. diced celery
1 T. minced garlic
2 c. canned beef broth (see recipe)
Salt and coarsely ground black pepper, to taste
2 (9-inch) refrigerated pie crusts
1 lg. egg
1/2 c. water
Cooking oil for deep frying

In a heavy-bottomed saute pan, heat oil over medium-high heat. Saute beef and pork until golden brown. Stir until all juices have evaporated. Add onions, bell peppers, celery and garlic. Saute until vegetables are wilted (3 to 5 minutes). Reduce heat to low and allow meat and vegetables to cook for 1 hour. Add small amounts of broth as necessary to prevent sticking. Season to taste with salt and pepper. Remove from heat and let cool. Cut pie crusts in half. Spoon a generous portion of meat mixture onto each of the 4 pieces of dough. Prepare egg wash by whisking together egg and water. Brush egg wash around the edge of each piece of dough, fold over and press edges with a fork (similar to the preparation of an apple turnover). Bring oil to 375F (190C) in a deep fryer and fry pies until golden brown; drain on paper towels and serve hot. Yields 4 servings.

To bake: Place meat pies on a greased cookie sheet or pan. Make small slits in dough to vent steam. Brush egg wash over each pie and bake in a 400F (200C) oven for 30 minutes.
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Oven Baked Honey Spareribs

1 c. chili sauce
3/4 c. honey
1/4 c. minced onion
2 T. dry red wine
1 T. Worcestershire sauce
1 tsp. Dijon-style mustard
3 lbs. pork spareribs
Salt and ground black pepper to taste

In a small saucepan, prepare sauce by combining chili sauce, honey, mince onion, wine, Worcestershire sauce and mustard. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes; remove from heat. Sprinkle spareribs with salt and pepper and place on a rack over a roasting pan. Cover with foil and bake at 375F (190C) for 35 to 45 minutes. Uncover and brush generously with sauce. Bake 45 minutes, brushing with sauce every 15 minutes, until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce. Yields 4 servings.
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Pan-Fried Pork Chops

1-1/2 c. canola oil for frying
3/4 c. all-purpose flour
1 tsp. ground black pepper
1/2 tsp. salt
6 (3/4 inch) thick pork chops

Heat oil in a large skillet over medium-high heat. Combine flour, pepper and salt in a plastic zip-lock or paper bag. Place pork chops into the bag and shake to coat. When the oil is hot, shake off excess flour from pork chops and fry in the hot oil. Cook on each side for about 4 to 5 minutes or until golden brown on the outside and juices run clear. Yields 6 servings.
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Roasted Leg of Lamb

1/2 c. minced garlic, divided
2 T. rubbed sage
2 tsp. ground black pepper
1/2 c. olive oil, plus 3 T.
1/3 c. lemon juice
1 (8-lb.) leg of lamb, bone in
Cajun/Creole seasoning to taste
2 T. chopped fresh rosemary
2 T. chopped fresh thyme leaves
1/2 c. beef broth or water
1/2 c. dry red wine

In a small bowl, mix together 1/4 cup of the minced garlic, sage and black pepper; set aside. Trim most of the fat from lamb. Place lamb in a large pan or on a platter to season. Vigorously whisk together 1/2 cup of the olive oil and lemon juice to make an emulsion and rub over lamb. Using a paring knife, make 8 to 10 (1-inch deep) slits on top of lamb. Stuff slits generously with prepared garlic and sage mixture. Lightly sprinkle lamb with Cajun/Creole seasoning, then season with rosemary, thyme and remaining 1/4 cup of minced garlic. Add remaining 3 tablespoons of oil to a thick-bottomed roasting pan and place on stove top over medium-high heat. Transfer seasoned lamb to hot roasting pan and sear (brown) on all sides. Add broth, remove pan from stove top, cover with foil and place in a preheated 350F (175C) oven. Cook lamb for 11 to 13 minutes per pound or until internal temperature reaches 150F (66C) for medium doneness. Transfer lamb from roasting pan to a serving platter and allow it to rest 30 minutes before slicing. Meanwhile, place pan on stove top over medium heat. Tilt pan and spoon off fat. Add wine to pan drippings and deglaze by scraping all particles from bottom of pan. Continue to cook over medium heat until sauce is reduced by half. Strain through a fine sieve and serve alongside sliced roasted lamb. Yields 8 to 10 servings.
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Roasted Pork Tenderloin

½ c. apple juice concentrate
¼ c. Dijon mustard
8 cloves garlic, minced
¼ c. fresh rosemary sprigs, chopped
¾ tsp. coarsely ground black pepper
3 (1-lb. each) pork tenderloins

In a mixing bowl, combine apple juice concentrate, mustard, garlic, rosemary and pepper; mix well. Measure 1/3 cup of mixture, cover and refrigerate. In a large zip-lock bag, combine pork with remaining marinade. Seal bag and turn to coat; refrigerate overnight. The following day, drain and discard marinade from meat. Place meat in a roasting pan coated with non-stick spray. Pour the reserved marinade on top of meat. Bake, uncovered, at 350^oF until meat thermometer reads 160^o (40 to 45 minutes). Remove from oven and let stand for 10 minutes before slicing. Yields 9 servings.
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Rolled Burgundy Steak

1/2 c. burgundy wine
2 T. olive or canola oil
2 T. Worcestershire sauce
1 tsp. finely chopped fresh garlic
1 tsp. dried tarragon leaves
1/2 tsp. coarsely ground black pepper
1-1/2 to 2 lb. beef flank steak
3 T. butter or margarine
1/2 c. shredded carrots
1/2 c. shredded zucchini
1 c. chopped fresh mushrooms
1/2 c. fresh bread crumbs
1/8 tsp. salt

Prepare marinade by stirring together wine, oil, Worcestershire sauce, garlic, tarragon and pepper in a medium bowl; set aside. Using a mallet, pound steak to 1/4-inch thickness. Place steak in a plastic food bag, pour marinade into bag and seal tightly. Place bag in a 13x9-inch pan; refrigerate for 4 hours or overnight, turning twice. Heat oven to 400F 200(C). Remove steak from marinade; no not discard marinade. Melt butter in a 10-inch skillet over medium heat. Add shredded carrots, zucchini and mushrooms. Saute for 3 to 4 minutes until vegetables are crisply tender, stirring occasionally; remove from heat. In a medium bowl, stir together bread crumbs and salt. Using a slotted spoon, remove sauteed vegetables from skillet and add to bread crumbs; toss gently to combine. Spoon mixture over entire surface of steak, pressing slightly. Tightly roll up steak, jelly roll fashion. Tie with string to secure filling inside roll. Place roasting rack in a 13x9-inch baking pan. Place rolled steak on rack; baste with reserved marinade. Bake, basting with marinade every 15 minutes, for 50 to70 minutes or until desired doneness. Let stand 5 to 10 minutes before slicing. Baste with marinade just prior to serving. Yields 8 servings.
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Sausage and Peppers

1 T. vegetable oil
2 lb. Italian sausage links, cut into ¾-inch pieces
1 lb. Kielbasa sausage, cut into ¾-inch pieces
1 T. butter or margarine
1 med. onion, quartered then sliced
4 med. green bell peppers, cut into thin strips
3 T. chicken broth
½ tsp. lemon juice
6 plum tomatoes, coarsely chopped
1 T. minced fresh parsley
½ tsp. salt
¼ tsp. ground black pepper

In a large Dutch oven, heat oil over medium heat and cook sausage until no longer pink; drain off excess fat. Add butter to Dutch oven and cook onion and bell pepper for 5 minutes. Add chicken broth, lemon juice, tomatoes, parsley, salt, and pepper. Cover and cook until vegetables are tender (approximately 30 minutes) stirring occasionally. Yields 12 servings.
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Slow Cooked Beef Burgundy

6 bacon strips, diced
1 (3-lb.) boneless beef chuck roast, cut into 1½-inch cubes
1 sm. onion, halved and sliced
1 med. carrot, thinly sliced
2 T. butter or margarine
1 T. tomato paste
2 garlic cloves, minced
¾ tsp. dried thyme
½ tsp. salt
½ tsp. ground black pepper
1 (10½ -oz.) can condensed beef broth, undiluted
½ lb. fresh mushrooms, sliced
½ c. burgundy wine or beef broth
5 T. plus 1 tsp. all-purpose flour
½ c. cold water
Hot, cooked noodles (optional)

In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Brown beef cubes in bacon drippings; drain fat. Place bacon and beef in a 5-quart slow cooker. Add onion, carrot, butter, tomato paste, garlic, thyme, salt and pepper; pour in beef broth. Cover and cook on low until meat is tender (7 to 8 hours). Add mushrooms and wine. Combine flour and water until well mixed and stir into slow cooker. Cover and cook on high until thickened (approximately 30 minutes). Serve over noodles if desired. Yields 8 servings.
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Slow Cooked Meatloaf

2 lbs. lean ground beef
2 eggs, lightly beaten
1/2 c. chopped onion
1/2 c. sweet bell pepper
3/4 c. dry bread crumbs
1 pkg. dry onion soup mix
1/4 c. water
1 tsp. ground black pepper
2 cloves garlic, minced
1 c. tomato ketchup, divided

Combine ground meat, eggs, onion, bell pepper, bread crumbs, soup mix, water, black pepper, garlic and 1/2 cup of ketchup in a large mixing bowl; mix well. Shape into a round loaf, place in slow cooker and flatten. Spread remaining 1/2 cup of ketchup over loaf to completely cover top. Cover and cook on ‘Low’ for 8 to 10 hours. Yields 6 to 8 servings.
Recipe Notes:
(1) Finely ground cracker crumbs may be used in place of bread crumbs.
(2) This recipe may also be cooked in a conventional oven by placing ingredients into a loaf pan and baking at 350F (175C) for 1 hour and 15 minutes.
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Slow Cooked Pot Roast and Vegetables

1 (2.5 - 3 lb.) chuck or Boston butt roast
1 (29-oz.) can whole new potatoes, drained
1 (16-oz.) bag baby carrots
1 lg. onion, peeled and quartered
1 (10.-oz.) can cream of mushroom soup
1 (1-oz.) envelope onion soup mix
8 oz. water
2 cloves garlic, minced

Trim excess fat from meat and place trimmed roast in bottom of slow cooker. Add potatoes, baby carrots and quartered onion. In a medium bowl, combine undiluted cream of mushroom soup and onion soup mix with water. Add minced garlic to soup mixture and whisk to blend. Pour soup mixture into slow cooker over vegetables and roast. Cook for 1 hour on ‘High’ and reduce heat to ‘Low.’ Continue to cook on ‘Low’ for 6 to 7 hours. Yields 8 servings.
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Stuffed Beef Roll

1 (1-1/2 lbs.) flank steak, butterflied
6 eggs (4 hard-boiled, 2 raw)
6 slices bread, remove crust
6 oz. prosciutto (see Recipe Note below)
1/2 lb. bulk Italian sausage
3/4 lb. lean ground beef or veal
4 oz. grated mozzarella cheese
2 cloves garlic, minced
1/2 c. chopped fresh parsley leaves
Salt and black pepper to taste
4 T. olive oil
1 lg. onion, chopped
1 c. dry red wine
1 T. tomato paste
1 c. beef broth
8 oz. canned crushed tomatoes

Prepare ahead: Have butcher cut and butterfly flank steak. Pound the flank steak to 3/8-inch thickness, trying to form a rectangle. Hard boil 4 of the eggs and remove the shells; set aside. Remove crust from bread slices, soak briefly in cold water and squeeze dry; set aside.
To prepare stuffing: Chop prosciutto; mix with bulk sausage and ground beef. Add grated mozzarella, the 2 remaining raw eggs, minced garlic, chopped parsley, soaked bread, salt and pepper. Mix thoroughly to achieve a smooth mixture.
To prepare beef roll: Spread prepared stuffing onto the pounded steak leaving a 1-inch border. Place the whole hard boiled eggs on top of the stuffing, end to end. Roll up the meat and tie, securely with butcher’s twine. Heat the olive oil in a baking pan over medium-high heat on stove top. Add onion and saute until translucent. Add the beef roll and brown on all sides. Splash wine over meat and cook until almost completely evaporated. Dilute tomato paste in beef broth, mix in crushed tomatoes and add salt and pepper to taste. Pour tomato mixture over meat, cover baking pan and cook in a preheated 450F (230C) oven for 45 minutes, basting occasionally. Transfer meat from the roasting pan to a serving platter; set aside to ‘rest.‘ Meanwhile, strain the cooking juices from roasting pan, adjust seasoning to taste and heat on stovetop in a saucepan for 10 minutes or until reduced to desired consistency.
To serve: Remove butcher’s twine, cut stuffed beef roll in slices and serve with warm sauce drizzled over top. Serve with roasted potatoes or fettucine on the side. Yields 6 servings.
Recipe Note: If prosciutto is unavailable or undesired, substitute with an equal amount of turkey salami.
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Sweet & Sour Meatballs

Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg, lightly beaten
1 T. soy sauce
Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice,
drained, reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers, cut into 1-inch pieces

In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15x10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.
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Sweet & Sour Pork Kabobs

1 (8-oz.) can pineapple chunks, drained (reserve liquid)
1/3 c. favorite brand sweet and sour sauce
1/4 c. reserved pineapple juice from canned pineapple
2 T. soy sauce
1 tsp. minced garlic
1 tsp. ground ginger
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
1 lb. pork tenderloin, cut into 1-inch cubes
4 to 6 (10-inch) wooden skewers
2 c. cooked rice

In a small bowl, whisk together sweet and sour sauce, pineapple juice, soy sauce, garlic and ginger to make a marinade. Place cut peppers and pineapple into a plastic zip-lock bag and place cubed pork in a second bag. Distribute marinade evenly between the 2 bags, close tightly and turn to coat ingredients with marinade. Refrigerate for a minimum of 30 minutes or up to 8 hours. Remove marinated peppers, pineapple and pork from refrigeration. Soak skewers in water for 10 to 15 minutes to prevent burning. Thread pork, peppers and pineapple alternately on 4 to 6 skewers. Cook by preferred method: (1) To broil: Preheat broiler. Place kabobs in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking (approximately 5 minutes per side), or, (2) To grill: Grill kabobs over hot coals (medium-high heat on gas grill) until meat is cooked through (10 to 12 minutes), turning once. Serve over a bed of rice. Yields 4 servings.
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