Main Dishes

Submitted by KATHY HEWITT KATHY HEWITT

2 tbsp. extra virgin olive oil; more as needed 1 large sweet onion, thinly sliced (about 2 cups) Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1 tbsp. Dijon mustard 1 1/2 tsp. fresh lemon juice 1 tsp. fi nely chopped fresh rosemary 1 small clove garlic, minced 1 1/2 lbs. 85% lean ground beef 4 slices of Gruyere cheese 4 sesame seed hamburger buns or good quality rolls Fresh arugula leaves

Prepare a medium-high gas or charcoal grill fi re. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper and set aside.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties and make a deep depression in the center of each patty, so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until the desired doneness. Top each burger with a slice of the cheese and grill or broil till melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers with the caramelized onion, mayonnaise, and arugula.

Notes: You can also add sliced tomato or mushrooms too. Grilled veggies are a perfect side. Enjoy!

Because sometimes it’s nice if someone else does the cooking…

Ingredients: 6 large bell peppers - 180 calories 1 lb. lean (93%) ground beef - 700 calories 1 Pam® Spray 1/4 cup fi nely chopped onion - 10 calories 1/4 cup fi nely chopped onion - 10 calories 2 cloves fi nely chopped garlic - 8 calories 2 cloves fi nely chopped garlic - 8 calories 1 bag Hanover® frozen caulifl ower rice - 62 calories 1 tsp. Kosher salt 1/4 tsp. black pepper 1 can tomato sauce (8 oz) - 52 calories 1 can tomato sauce (8 oz) - 52 calories Recipe Total Calories: 1,012 1. Trim tops off bell peppers; remove ribs and seeds. Set aside. 1. Trim tops off bell peppers; remove ribs and seeds. Set aside. 2. Place beef in large bowl; set aside. 3. In 6-inch Pam® sprayed skillet, heat over medium-high heat; add chopped onion.

Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds.

Remove from the heat; cool slightly. 4. Add caulifl ower, salt and pepper, 1/2 can of sauce to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers. 5. Cook on Low heat setting 6 hours. 6. Tip the peppers to drain them a bit prior to serving. These re-heat well.

PARMESAN CHICKEN BREAST

Submitted by JOANN CAFARO Johnston 6 boneless chicken breast 2 tbsp. butter 1/2 cup grated parmesan cheese 1/4 cup bread crumbs 1 tsp. oregano 1 tsp. parsley fl akes 1/4 tsp. paprika, salt and pepper

Preheat oven to 400° Spray pan with Pam® , dip chicken in melted butter. Coat with all other ingredients. Bake 25-30 minutes

CACOILA

Submitted by DORIS CAFARO Coventry

3 tbsp. crushed red pepper 3 lbs. beef stew meat 2 lbs. pork cutlets 2 tbsp. bacon fat 2 medium onions (cut fi ne) 2 tsp. chopped fresh garlic 2 bay leaves 1 1/2 tsp. allspice 1 tbsp. paprika 1 1/2 cup table wine 1 tsp. black pepper 1 can tomato paste 1 cup water Salt to taste

Combine all ingredients on low heat for 3-4 hours.

3 tbsp. all-purpose fl our 2 1/2 tsp. Kosher salt 1/2 tsp. black pepper 2 lbs. boneless chuck roast, cut into 1-inch cubes 1/3 cup vegetable oil 4 cups sliced yellow onion (about 2 medium) 1 (12 oz.) can pale beer (such as Yuengling® Traditional lager) 1 tbsp. soy sauce 1 tbsp. Worcestershire sauce 1 tbsp. steak sauce (such as A.1. Original Sauce®) 1 garlic clove, crushed 2 bay leaves 1/2 tsp. dried thyme 2 lbs. russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium) 3 medium carrots, peeled and cut diagonally into 1-inch pieces 1 (10oz.) pkg. frozen English peas 2 tbsp. chopped fresh fl at-leaf parsley (optional)

Step 1. Combine fl our, salt, and pepper in a shallow bowl, dredge beef in fl our mixture. Heat half of oil in a Dutch oven over medium-high, add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef. Step 2. Add onion to Dutch oven and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme. Bring to boil. Add beef, cover and reduce heat to medium-low. Simmer until beef is tender, 2 1/2 to 3 hours. Step 3. Stir in potatoes and carrots and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas, cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.

Note: A variation of a French meat stuffi ng called “Toutiere” used in Canadian meat pies or in stuffed pumpkin, modernized for today’s cook. Makes 2 pies.

Pre-heat oven to 375°

2 lbs. ground beef 1 tbsp. Worcestershire sauce

1 lb. ground pork

1 tsp. celery salt 3 onions, minced 2 tbsp. ground thyme 1 tub Bob Evans® cooked mashed potatoes 1 bay leaf, crumbled Refrigerator Pillsbury® pie crusts, 2 pkgs. 1 egg, beaten 1/2 sleeve saltine crackers, crushed Coarse black pepper 6 tbsp. butter Paprika

Brown meat and onion in butter. Drain off fat. Add mashed potatoes, crackers, Worcestershire sauce, bay leaf, celery salt, thyme and pepper to meat mixture. Mix well. Add 1/2 meat mixture to each prepared pie shell. Cover with remaining top pie shell. Brush with beaten egg. Sprinkle with paprika. Pierce top of pie with air holes.

Bake 40 minutes or so until crust is golden brown.

Let pies sit 10 minutes prior to serving.

Serve plain or with warm maple syrup or Burgundy wine mushroom gravy. NEVER, EVER, KETCHUP.

CHICKEN DIVAN

Submitted by KATHY AUGAITIS

May prepare ahead. Serves 12

2 (10 oz.) boxes frozen broccoli 1 cup cooked rice cooked and steamed 4 chicken breasts cooked in 1 1/2 cups 1 cup parmesan cheese, grated water with carrots and celery Sauce: 1 stick butter 1 can evaporated milk 1/2 cup fl our 1 cup sour cream 2 cups chicken broth or 1 tsp. lemon juice chicken bouillon 1/2 cup Hellman’s® mayonnaise

To prepare sauce: Melt butter, blend fl our, and stir in broth or bouillon and milk until thickened and smooth. Add sour cream, lemon juice and mayonnaise, remove from heat.

To prepare recipe: Line 3-quart casserole dish with broccoli and sprinkle with half of cheese. Drizzle a little sauce, layer boned chicken, layer all of rice, sprinkle remaining cheese, then pour sauce over all.

Topping:

1/2 stick butter, melted 1/2 cup bread crumbs 1/2 cup parmesan cheese, grated 1 tsp. paprika