Steak Diane

Prep time:10 minutes Cook time:15 minutes

• 1/4 cup finely chopped shallots
• 2 tablespoons olive oil, divided
• 2 (8-oz.) boneless beef top loin steaks, 1/4-inch thick
• 1/2 cup A.1. Bold & Spicy or A.1. Original Steak Sauce
• 1 tablespoon capers, drained
• 1 clove garlic, finely chopped 1 tablespoon finely chopped parsley

1. Cook and stir shallots in 1 tablespoon oil in skillet over medium heat for about 5 minutes or until tender.

2. Increase heat to high; add remaining oil to skillet. Add steaks; cook for 2 minutes on each side.

3. Stir in steak sauce, capers and garlic; heat to a boil. Reduce heat; simmer for 3 minutes or until steaks are desired doneness. Stir in parsley. Add a little water, if necessary, to thin sauce.

Serves 2

Beef Tenderloins with Red Wine Sauce

Prep time:10 minutes Cook Time: 18 minutes

• 1/2 teaspoon coarse ground black pepper
• 4 (4-oz.) beef tenderloin steaks, 1 inch thick
• 1 tablespoon vegetable oil
• 1/4 cup chopped onion
• 1/4 cup A.1. Original Steak Sauce
• 1/4 cup dry red wine
• 1 teaspoon dried marjoram, crumbled

1. Sprinkle pepper onto both sides of steaks, pressing into steaks.

2. Cook steaks in oil in skillet over medium heat for 5 minutes on each side or until desired doneness. Remove from skillet; keep warm.

3. Cook and stir onion in skillet over medium-hgih heat for 3 to 4 minutes or until tender.

4. Stir in steak sauce, wine and marjoram; heat to a boil. Reduce heat; simmer for 2 minutes or until about 1/3 cup sauce remains. Serve warm wine sauce over steaks.

4 servings

Country Brunch

• 16 slices firm white bread
• 2-1/2 cups cubed fully cooked ham (about 1 lb.)
• 4 cups (16 oz.) shredded cheddar cheese
• 4 cups (16 oz.) shredded mozzarella cheese
• 6 eggs
• 3 cups whole milk
• 1/2 teaspoon dry mustard
• 1/8 to 1/4 teaspoon onion powder
• 3 cups uncrushed cornflakes
• 1/2 cup butter or margarine, melted

1. Trim crusts from bread; cut slices in half. Grease a 13in. X 9in. X 2in. baking pan and layer as follows: Cover bottom of pan with half of bread, half of ham and half of each of the cheeses. Repeat layers.

2. Combine eggs, milk, mustard and onion powder; pour over layers. Refrigerate overnight.

3. Remove from regrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over casserrole. Cover loosely with foil. Bake at 375 deg. F., for 45 minutes. Let stand 10-15 minutes before cutting.

12 - 15 servings

Herb-Seasoned Pork Roast

• 1 teaspoon fennel
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed bay leaves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons chopped fresh parsley
• 1 teaspoon minced onion
• 1 garlic clove, crushed or 1/4 teaspoon garlic powder
• 1 pork shoulder roast (6 to 8 lb.)

1. Combine all spices and herbs. Make slits 1/2 in. deep at 1-in. intervals in roast; rub herb mixture into slits and over roast surface.

2. Place roast in a covered pan; add 2 in. of water. Insertmeat thermometer in center of roast.

3. Bake at 350 deg. F. for 1-1/2 to 2 hours or until thermometer registers 160 deg. F.

10 - 12 servings