1/2 cup burgundy wine, optional
1 tsp. Worcestershire sauce
1 clove garlic, peeled
1/4 cup canola oil
1 tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. marjoram
1/2 tsp. rosemary

Mushrooms
2 lb. sirloin tip steak cut 1 inch thick

Bamboo skewers, soaked in water per package directions

Directions:

Combine marinade ingredients then add steak cubes and mushrooms in marinade for 3 or 4 hours. Alternate steak and mushrooms on skewers and grill. Baste with remaining marinade.

Ingredients

1 - 1lb box Bow Tie Pasta

1 - 1lb bag Birds Eye frozen stir fry mix (onion, green, red, & yellow bell pepper)

1 large can ripe olives, sliced

1 - 24oz jar Paul Newman’s “Sockarooni” Sauce (available at HEB)

1 Tbsp. olive oil, extra virgin

¼-½ cup fresh parmesan cheese, to suit your taste

1-2 Tbsp. fresh basil, chopped (use 3-4 Tbsp. if dried)

Directions

Cook Bow Tie pasta as directed on package. Heat olive oil in large skillet and when it is very hot add stir fry mix. Cook until it reaches desired softness. Add sauce & olives and cook until very hot. Mix pasta and sauce together until well coated. Pour into rectangular baking dish (not too large). Top with parmesan cheese and broil for 5-10 minutes (until slightly golden brown). Sprinkle chopped fresh basil on top and serve.

Options:

Cook 1 ½ lbs bite size chicken pieces with the stir fry mix to make a complete meal.

Substitute mozzarella cheese (use more) for the Parmesan cheese and mix some in with the pasta mix but top dish with it also.

Not only is this salad fast and easy, requiring only 3 ingredients, it’s very, very tasty!

1 can whole kernel corn

1/4 cup mayonnaise or Miracle Whip

1/2 cup Fritos, broken into 1/2 inch pieces

Combine corn and mayo then put into refrigerator for at least 3 hours. When you are ready to serve add Fritos and stir. This is an amazing salad!!!

Note: don’t use any low-fat or no-fat products for these pies as they don’t work well.

Ingredients:

1 - 8oz. block cream cheese, softened

1/3 cup sugar

1 - 8oz. tub Cool Whip (not low-fat type)

3 graham cracker crusts

2 cans of fruit pie filling of your choice

Directions:

In a large mixing bowl cream together the cream cheese & sugar. Fold in cool whip gently but until well mixed. Spread filling in pie shells distributing evenly among the three pie crusts. Cover and place in refrigerator for at least 5 hours (put pie filling in too so it will be cool when adding to pie). Add a layer of fruit pie filling and serve. This is scrumptious!!!