Preparation

Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan.
Dot with butter. Pour water in the bottom of the pan.
Bake, uncovered, at 350� for 1-3/4 to 3 hours or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145�; medium, 160�; well-done, 170�).
Let stand for 10-15 minutes before carving.
Thicken pan drippings for gravy if desired.

Preparation

Flatten steaks to 1/2-in. thickness. Cut into serving-size pieces; set aside. Place flour in a large resealable plastic bag. In a shallow bowl, combine eggs, milk, salt and pepper.
Place bread crumbs in another shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until golden brown and cooked to desired doneness.

20 Chicken Wings
Flour
Peanut Oil
Blue Cheese Salad Dressing

The Sauce

I usually make this sauce a cup at a time and save for future use - 2/3 cup melted butter and 1/3 cup Louisiana hot sauce - mix well. In restaurants we would use an imitation product called whirl in place of the butter, but have not seen this product available in a retail package. I have used this sauce on shrimp, blackened grouper, beef and pork.

Preparation

Take whole fresh chicken wings and cut at the joint, giving you 2 pieces. Dredge in flour until fully covered and then place in plastic bag and refrigerate for 2 hours until coating becomes pasty (this makes the coating come out extra crispy). Fry in hot peanut oil (a wok works very nicely) and place on paper towel to absorb any excess oil. Then place in a Tupperware bowl, add sauce, put lid on container, and shake until well coated. Remove and place on serving dish with a side of blue cheese dressing.

These wings are so good your guests will want you to make them for their parties!

Preparation

Mix all of the Stuffing ingredients together well.

Carefully stuff the pork chops with the stuffing.

Close the pocket with wooden toothpicks.

Dip the pork chops in beaten egg and coat with the flour.

Heat the oil over medium heat in a large heavy skillet.

Fry the chops, in a covered pan , turning occasionally, for about an hour, until the juices flow clear when chop is pierced.

Extra Virgin Olive Oil - 3/4 cup

Garlic, chopped - 1 tsp.

Thyme Leaf, diced - 1/8 tsp.

Balsamic Vinegar -1 Tbsp.

Basil leaf, dried - 1/2 tsp.

Salt - 1/4 tsp.

Pepper - 1/2 tsp.

Preparation

1. Combine all ingredients in a bowl. Mix well.

2. Add steak and let marinate for at least 1 hour.

3. When Grilling make sure grill is hot. For a Medium Rare steak grill 6 minutes on the first side turn and grill 4 minutes on the opposite side.

1 well-trimmed beef steak, (approx. 2 pounds)

Marinade:

3/4 cup prepared teriyaki sauce

2 tablespoons dry sherry

1 tablespoon finely chopped fresh ginger

Preparation

In Small bowl, combine marinade ingredients; mix well. Place steak and marinade in plastic bag, truning to coat. Close bag securely and merinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill, covered, 25 to 28 minutes for medium rare doneness, truning occasionally. Carve steak cross wise into thin slices.

Tip: Beef can be marinated in a plastic bag, glass utility dish or other non-reactive container. Acidic ingredients and alcohol react with some metals, such as aluminum and iron, to discolor food and impart a metallic flavor. Choose a container in which the beef fits snugly and lies flat

Cooking and Prep 35 minuties, Marinating time 6 to 8 hours or overnight