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Beef Tenderloin with Texas Caviar
Ingredients:
2 lbs. beef tenderloin roast
seasoned salt and pepper to taste
Texas Caviar ingredients:
1 medium tomato, diced
4 green onions, chopped
1 tsp. minced garlic
1/2 green bell pepper, diced
1/4 cup fresh cilantro, chopped fine
1/2 cup mild picante sauce
1 can black-eyed peas
Instructions:
Rub outside of tenderloin with seasoned salt and pepper. Roast in a pre-heated 225-degree oven for 1 hour. Let stand for 15 minutes before slicing. Cut into ½ inch slices and serve with Texas Caviar
Texas Caviar: Combine all ingredients in a bowl. Mix well. Cover and refrigerate overnight before serving.
Serves 4-6

Grilled Beef Steak Verciano
Ingredients:
1 large (1-1/2 pound) chuck steak
1/2 cup dry red wine
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp. dried rosemary
2 large cloves garlic, chopped
Instructions:
Mix ingredients other than steak in a large glass baking dish. Crush rosemary to release the oils. Add steak and turn to coat. Marinate at room temperature for one hour, turning occasionally
Prepare grill for medium high heat. Drain marinade into small saucepan; boil for one minute and reserve to pass as sauce. Grill steak to desired doneness; about 4 minutes per side for medium-rare. Transfer to platter. Slice thinly across grain. Serve with marinade.
Serves 4

Yankee Pot Roast
Ingredients:
1 3-1/2 pound chuck roast
1 can of beef broth
1/4 tsp pepper
1/2 tsp. crushed rosemary
1 cup baby carrots
3 medium onions cut in quarters
2 stalks celery cut in pieces
4 medium potatoes, pelled and quartered
3 tsp. cornstarch
Instructions:
Brown beef on both sides in a large, heavy pan. Pour in beef broth. Cover and cook on low heat for 2 hours. Add everything except cornstarch, recover and cook another hour. Mix cornstarch with about a half cup of cold water. Removed meat and vegetables to a serving platter. Add cornstarch mixture to pan juices and cook, stirring constantly until gravy thickens. If you want additional flavor with a bit of a twist, add a cup of coffee to the liquid as the meat is cooking.
Serves 5-6

Artichoke and Mushroom Tenderloin
Ingredients:
18 oz of pork tenderloin
2 tsp butter
1 cup sliced fresh mushrooms
1 can artichoke hearts, quartered
1/4 cup finely chopped green onion
1/4 evaporated milk
1 tsp Dijon mustard
1 tsp cornstarch
1/4 cup chicken broth
1 tsp fresh lemon juice
Instructions:
Cut tenderloin into 12 slices. Spray large skillet with cooking spray and cook on medium high for 3-4 minutes per side. Remove meat to serving platter and cover to keep warm. Add butter to skillet and reduce heat to medium. Sauté mushrooms and artichoke hearts; add onion, milk, and mustard. Mix cornstarch and cold broth, stir until smooth. Stir into vegetable mixture. Cook over medium heat until thickened, stirring constantly. Stir in lemon juice. Serve sauce over tenderloin.
Serves 4

Tangy Pork Ribs
Ingredients:
4 to 5 lbs country ribs
1 cup ketchup
2 to 3 drops hot sauce
1/4 cup vinegar
1/4 cup brown sugar
1/2 tsp. salt
1 tsp. celery seeds
1 sm onion finely chopped
Instructions:
Heat oven to 400. Place ribs in a shallow baking pan and brown in oven for 15 min. turn and brown other side for 10-15 min. Drain fat. Place ribs in crock pot. In a small bowl combine ingredients. Pour mixture over ribs, evenly coating both sides. Cover and cook on low fo 6hrs.
For tangy gravy:
Mix 2 tblsps. of flour in a glass with 4 oz water. Stir. Combine in saucepan with rib drippings. Cook on medium heat, stirring occasionally, until desired thickness.
Serves 4-6

Beer-Batter Fried Chicken
Ingredients:
1 cut up fryer
2 cups flour
2 tbsp. pancake mix
1 can beer (room temperature)
1/4 tsp. curry powder
1/4 tsp. celery salt
1/2 tsp. Old Bay Seasoning
salt and pepper to taste
Instructions:
Sift together and mix well all dry ingredients. In a large skillet, heat ½ inch of oil. Dip chicken pieces in beer, then dredge in flour mixture. Fry until done, turning once. Do not cover.
Serves 4-6

Caramelized Baked Chicken
Ingredients:
1 lb. drumsticks
1 lb. thighs
1 lb. wings
2 tbsp. olive oil
1/2 cup soy sauce
2 tbsp. ketchup
1 cup honey
2 tbsp. minced garlic
salt and pepper to taste
Instructions:
Preheat oven to 375 degrees. Line a 9 x 13 baking dish with foil. Spray foil with cooking spray. Place chicken in pan. Mix all remaining ingredients in bowl and pour over chicken. Bake for one hour and 10 minutes or until sauce is caramelized.
Serves 6-8

Orange Roughy with Mushroom-Lemon Sauce
Ingredients:
6 Orange Roughy Filets
3 cups fresh mushrooms, sliced
6 scallions, chopped
1/4 cup butter
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
1 cup milk
Instructions:
Melt the butter in large skillet. Add the mushrooms and scallions and cook until tender. Add all ingredients except fish and blend well. Add fish, spooning sauce over fish. Simmer covered for about 15 minutes until fish flakes easily. Remove fish to platter, turn up heat and stir sauce until it reduces to proper consistency. Pour over filets.
Serves 6