Ingredients:
4 tablespoons (1/2 stick butter)
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
¼ cup all-purpose flour
1 container (8 ounces) sliced button or small mushrooms
½ cup marsala wine
½ cup canned beef broth
¼ teaspoon salt
2 tablespoons chopped flat-leaf Italian parsley

Instructions:
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter is melted. Meanwhile, coat chicken in flour; shake off excess. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; sauté chicken over medium-high heat 4-6 minutes or until golden brown, turning once. Remove chicken from skillet. Add the mushrooms; sauté 2 minutes or until browned. Add the wine, ¼ cup beef broth and the salt to skillet; simmer for 2 minutes, scraping up any bits from bottom of skillet with a wooden spoon. Return chicken to skillet. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 15 –20 minutes or until cooked through, basting occasionally. Remove chicken to serving platter and keep warm. Add the remaining beef broth to skillet. Bring to a boil; boil for 2 minutes. Remove skillet from heat. Stir in remaining 2 tablespoons butter until just incorporated. To serve, pour sauce over chicken and sprinkle with parsley.

SemiTough

Ingredients:
1 pound lean ground beef
¼ cup chopped onion
1 clove garlic, mashed
1 can (14 ounces) leaf spinach, drained and chopped
½ cup cottage cheese
2 eggs, lightly beaten
salt and pepper to taste
12 cooked manicotti shells
1 jar (15½ ounces) spaghetti sauce with mushrooms
½ cup (2 ounces) grated Parmesan cheese
1 cup (4 ounces) shredded Mozzarella cheese

Instruction:
Preheat oven to 350oF. Lightly grease 13×9-inch baking pan; set aside. Brown ground beef in medium skillet over medium-high heat. Add onion and garlic. Sauté 3 to 4 minutes until onion is tender. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper. Stir until well mixed. Fill each shell with ¼ cup meat mixture. Place filled shells in prepared baking pan. Pour spaghetti sauce evenly over filled shells. Sprinkle Parmesan, them Mozzarella cheese over sauce. Bake 30 minutes.

SemiTough

Ingredients:
1 pound beef top round steak, cut 1-inch thick
¼ cup A-1 Steak Sauce
2 tablespoons vegetable oil
1 teaspoon cracked black pepper
2 cloves garlic, crushed

Instruction:
Combine steak sauce, oil, pepper and garlic. Place steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator at least 1 hour, turning once. Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 15-18 minutes to desired doneness (rare to medium-rare) turning once.

SemiTough

Ingredients:
4 chicken breasts, cut into 8 equal pieces
2 tablespoons olive oil
seasoning of choice
1 onion, chopped
1 teaspoon diced garlic
1 can diced tomatoes
2 cups frozen green beans, thawed

Instruction:
Heat olive oil in large fry pan that has a lid to it. Place chicken in the heated pan and turn once or twice to coat. Add the onion and garlic to the pan. Sprinkle the seasonings on top (I use a seasoning salt). Turn and season on the other side. Pour tomatoes on top covering the chicken evenly. Turn heat down to just below medium. Place lid on top and cook until chicken is done. Once chicken is done pour the green beens on top, mix in and let sit until they are warm. Spoon over cooked rice!

Variations: For extra flavor I cook my rice in a chicken broth or add chicken bullion to the water!

Other vegetables can be added instead such as spinach, peas, snowpeas or any you might prefer!

Fruitful Spirit

Ingredients:
1 cup seasoned stuffing mix
1 lb ground beef
1/2 cup evaporated milk
1 can mushroom soup
2 tsp worchester souce
1 tsp catsup

Instructions:
Prepare stuffing mix according to package directions. Mix ground beef with evaporated milk. Divide into 5 patties and flatten each with wax paper to form 6″ circle. Spoon stuffing into center of each circle. Draw edges over stuffing and seal. Place on a 1.5 quart casserole.

Combine soup, sauce, catsup and heat until bubbly. Pour over meat and bake uncovered at 350 for 45 to 50 minutes. Garnish with parsley.

Mom Carver

Ingredients:
1 lb ground pork
2 lbs ground ham
1 cup cracker crumbs
2 eggs
1/2 onion

Just enough milk to hold together. Mix and shape into loaf.

Then mix:
3/4 cup vinegar
3/4 cup water
1/2 cup brown sugar
1 tsp dry mustard

Pour liguid over loaf and bake at 350 for 1.5 hours.

Serves 8-10

Mom Carver

Ingredients:
3/4 to 1 lb lean pork shoulder, ground
1 large onion (sliced thin and chopped coarse)
1 can B&B mushrooms
1 8 oz pkg finely cut noodles
1/2 lb grated sharp cheddar
1 cup tomato soup puree
1 garlic clove minced

Instructions:
Brown onion,garlic, mushrooms and pork. Cook noodles. Mix in tomato puree and most of your cheese. Using a large baking dish, layer your mixture and sprinkle generously with cheese. Bake 20-30 minutes at 375 until cheese is completely melted.

Serve with Italian bread spread with garlic butter.

Note: This is an old recipe from the prohibition. There was a famous chef called John Mosette who cooked in a cafe called Collissimos in Cicero, Ill. – a suberb of Chicago. Al Capone, John Dillinger and a lot of other notorious gangsters used to like this dish that John Mosette used as his special.

Mom Carver