3-Cheese Potatoes Au Gratin ñ Sliced Red Skins {top}

Makes 24 Servings

Ingredients: Amounts:
Red Skin Sliced Potatoes 7 lbs. (5 quarts)
Mozzarella cheese, shredded 3 cups (12 oz.)
Sharp Cheddar Cheese, shredded 2 cups (8 oz.)
Heavy cream 6 cups (48 oz.)
Butter or margarine, melted cup (4 oz.)
Flour 1 cup (4 oz.)
Sage, dried 1 Tbs.
Salt 2 tsp.
Black pepper 1 tsp.
Parmesan cheese, grated 1 cups (6 oz.)

Directions:
Grease flat, full-size steamtable pan. Spread half of potatoes in pan. Sprinkle with half of mozzarella and Cheddar cheeses. In large bowl, mix remaining ingredients, except Parmesan cheese. Pour half of mixture over potatoes. Sprinkle with half of Parmesan cheese. Repeat layers. Bake, uncovered, at 350F degrees for 1 1/2 to 1 3/4 hours or until bubbly around edges and browned on top. (Convection Oven: Bake at 300F degrees with low fan for 1 1/4 to 1 1/2 hours.)

Barbecued Pork Spareribs {top}

Ingredients: Quantity:

Pork spareribs 2 lb.
Tomato ketchup 2 cups
Sherry 1/2 cup
Soy sauce 2 tablespoons
Honey 2 tablespoons
Garlic, crushed 3 cloves
Grated fresh ginger 1 tablespoon

Beef and Barley Soup {top}

Makes 20 Servings

Ingredients: Amounts:
CMA Stew-Ready Diced Beef 5 lbs.
Vegetable oil, divided 5 tsp.
Course grind black pepper 1 tsp.
Onions, coarsely chopped 3 medium
Water 15 cups
Pearled barley, medium 1 cup
Carrots, chopped 2 cups (approx. 2 medium)
Italian seasoning, crushed 1 Tbs.
Green peppers, cut into thin strips 5 large

Directions:
Heat 2 teaspoons oil in large stockpot over medium heat. Brown beef (1/2 at a time), using additional 2 teaspoons oil, as needed. Remove beef from pot; season with salt and pepper. Reserve. Heat remaining 1 teaspoon oil in same pan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Return reserved beef to pot. Stir in water, barley, carrots and Italian seasoning. Bring to a boil; reduce heat to low. Cover and simmer 45 minutes or until beef and barley are tender. Stir in green pepper; heat through. Serve as an appetizer or as a dinner with a salad and mini baguettes.

Beef Goulash {top}

Makes 20 servings

Ingredients: Amounts:
CMA Stew-Ready Diced Beef 5 lbs.
Onions, thinly sliced 2 large
Olive oil 1/2 cup
Red wine vinegar 2 Tbs.
Beef stock 3 cups
Tomato paste 1/2 cup
Paprika 1/2 cup
Cayenne Pepper 1 tsp.
Garlic powder 2 Tbs.
Salt 2 tsp.

Directions:
In stock pot, sweat onion in olive oil. Add beef and brown lightly. In Dutch oven, mix together vinegar, beef stock, tomato paste, paprika, pepper, garlic powder and salt. Combine beef and onion with mixture in Dutch oven. Cover. Cook in 300F degree oven for 2 hours or until tender. Serve over noodles with a side of peas.

Beef in Black Bean Sauce {top}

Ingredients: Quantity:

Canned Salted Black Beans 2 tablespoons
Medium onion 1
Small red pepper 1
Small green pepper 1
Cornstarch 2 teaspoons
Beef stock 1/2 cup
Soy sauce 2 teaspoons
Sugar 1 teaspoon
Oil 2 tablespoons
Garlic, finely crushed 1 teaspoon
Ground black pepper 1/2 teaspoon
Tenderloin steak, finely sliced 13 oz.

Beef Pot Roast with Eggplant and Sweet Potato {top}

Ingredients: Quantity:

Beef top round 2 lb.
Oil 2 tablespoons
Beef stock 1 cup
Medium onion, sliced 1
Garlic, crushed 1 clove
Large tomatoes, peeled, seeded and
chopped 4
Ground cumin 1 teaspoon
Turmeric 1 teaspoon
Lemon rind, finely grated 1 teaspoon
Lemon juice 2 tablespoons
Medium eggplant, cut into
1 inch cubes 1
Medium sweet potato, halved,
cut into 1 1/2 inch slices
All-purpose flour 2 tablespoons
Water 3 tablespoons
Cilantro, chopped fresh 1 tablespoon

Beef Wellington {top}

Ingredients: Quantity:

Beef tenderloin or rib eye roast 2 lb.
Freshly ground black pepper
Oil 1 tablespoon
Brandy 2 tablespoons
Peppercorn pate 4 oz.
Frozen puff pastry, thawed 2 sheets
Egg, lightly beaten 1

Beef, Roasted Garlic and Lemon Kabobs {top}

Makes 20 servings

Ingredients: Amounts:
CMA Premium Hand-Cut Diced Beef 5 lbs.
New potatoes, halved 9 small
Lemons, quartered 9
Olive oil 3 Tbs.
Dried oregano leaves, crushed 1 tsp.
Garlic cloves, unpeeled 12 large
Green bell pepper, cubed 12 medium
Salt 1/2 tsp.
Pepper 1/2 tsp.

Directions:
Place potato halve around sides of 11 3/4 x 7 1/2-inch microwave-safe baking dish. Cover and microwave at high 6-8 minutes or until almost tender, rearranging halfway through cooling time. Combine oil, and oregano in small bowl. Add lemon pieces, garlic cloves and bell pepper to cooked potatoes; pour oil mixture over vegetables, tossing to coat. Alternately thread beef pieces vegetable and lemon wedges on 40 12-inch metal skewers. Place kabobs on grill over medium coals. Grill 10 to 15 minutes until rare to medium, turning occasionally. Season with salt and pepper. Serve with saffron rice.

Black Bean Chili {top}

Makes 20 Servings

Ingredients: Amounts:
CMA Deluxe Diced Beef 5 lbs.
Onion, diced 1 large
Garlic puree 3 Tbs.
Corn oil 3 Tbs.
Chile Guajilo peppers 2 medium
Chile Ancho peppers 2 medium
Beef broth 10 cups, divided
Tomato paste 10 oz.
Oregano, chili powder, cumin 2 Tbs. each
Paprika, granulated garlic, salt 1 Tbs. each
Canned black beans, drained 2 cups
Corn starch 4 Tbs.
Cold water 1/2 cup

Directions:
Clean peppers and soak in 2 cups hot broth for 1/2 hour. Puree peppers and broth in blender, set aside. In a large stock pot, sweat onion and garlic in corn oil. Add beef and slightly brown. Add beef and slightly brown. Add chili puree and remaining 8 cups of beef broth. Stir in tomato paste and spices. Bring to a boil then reduce to simmer for 2 hours. Add drained black beans. Mix corn starch and 1/2 cup water; add to thicken Cook for 1/2 hour. Garnish with crackers, cheese and diced onion. Serve with cornbread.

 Blue Cheese Double-Baked Idaho Potatoes {top}

Makes 4 Servings

Ingredients: Amounts:
Idaho Potatoes, pierced with a fork 4 large
Heavy Cream cup
Roquefort, Maytag, or other blue cheese,
at room temperature 3 Tbs.
Unsalted butter 2 Tbs.
Fresh chives, chopped 1Tbs.
Parmesan cheese, freshly grated 2 Tbs.
Black pepper, freshly ground 1/4 tsp.

Directions:
Preheat the oven to 425F degrees. Space the potatoes out on a baking sheet and bake until tender all the way through (internal temperature of 210F degrees), about 1 hour. Let cool 15 minutes. Cut an X in the top of each potato and squeeze the potatoes gently to loosen the flesh. Scoop the centers out, leaving about a 1/4-inch wall all the way around. Lower the oven temperature to 400F degrees. In a saucepan, combine the cream and Roquefort over medium heat, stirring to blend. When incorporated and heated through, turn off the heat and quickly mix in the potato pulp. Mix in the butter, chives, Parmesan and pepper. Use this mixture to restuff the potatoes. Put the potatoes back on the baking sheet and bake 15 to 20 minutes, until heated through and browned.

Boston Baked Beans {top}

Ingredients: Quantity:

Salt pork or bacon, diced 1 oz.
Baked beans in tomato sauce 28 oz.
Large onion, diced 1
Molasses 3 tablespoons
Dry mustard 2 teaspoons
Chili or Worcestershire sauce 1 tablespoon

Braised Oxtail {top}

Ingredients: Quantity:

Oil 1/4 cup
Small pieces oxtail 16 (about 3 lb.)
New potatoes, peeled and quartered 4
Large onion, chopped 1
Medium carrots, sliced 2
Baby mushrooms, halved 4 oz.
All-purpose flour 2 tablespoons
Beef stock 3 cups
Dried marjoram leaves 1 teaspoon
Worcestershire sauce 2 tablespoons

Buffalo Pepper Steak {top}

Yield: 24 6-oz. Portions

Ingredient: Quantity: Procedure:
Butter 1 cup Saute garlic in hot butter for 1 minute.
Garlic, fresh, minced 3 Tbsp. Do not burn.

HOTTER REDHOT 2 1/2 cups Add remaining ingredients and mix Cayenne Pepper Sauce well. Reserve.
Parsley, fresh, chopped 1/4 cup
Oregano, dried 1 1/2 Tbsp.

Strip steaks, 6-oz. Ea. 24 ea. Broil or grill steaks, basting generously
And often with reserved sauce.

VARIATIONS/APPLICATIONS
*Just prior to service, sprinkle the steaks with blue cheese crumbles and melt under the broiler.
*Use basting sauce with thinly sliced flank steak or chicken for fajitas.
*Use basting sauce on beef rib bones for a hearty Mexican appetizer of entrée.
*Baste hamburgers with sauce while grilling for a spicy Buffalo Pepper Burger.

NUTRITIONAL INFORMATION

Per Serving: 323 calories, 17 g. fat, 39 g. protein, 1 g. carbohydrate, 1,649 mg. sodium, 49% calories from fat.

Burgundy Beef and Vegetable Stew {top}

Makes 20 servings

Ingredients: Amounts:
CMA Stew-Ready Diced Beef 5 lbs.
Vegetable oil 3 Tbs.
Dried thyme leaves, crushed 3 Tbs.
Salt 1 tsp.
Pepper 3 tsp.
Beef broth 40 oz.
Burgundy wine 1 cup
Garlic cloves, crushed 5
Baby carrots, whole 30
Pearl onions, whole 5 cups
Cornstarch 2 Tbs.
Water 3 Tbs.
Sugar snap peas 30 oz.

Directions:
Brown beef ( at a time) in hot oil in Dutch oven. Pour off drippings. Sprinkle thyme, salt and pepper over beef. Add beef broth, wine and garlic; stir to combine. Bring to a boil; reduced heat. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until beef is tender. Add carrots and onions; cover and continue to simmer 15 minutes. Dissolve cornstarch in water and stir into stew; add sugar snap peas. Bring to a boil; cook 2 minutes, stirring constantly. Serve with warm bread.

Caribbean Lime Steaks {top}

Makes 12 servings

Ingredients: Amounts:
A.1. Worcestershire Sauce 1 1/2 cups
Cilantro, chopped 1/2 cup
Lime juice 1/2 cup
Jalapenos, chopped 1/4 cup
Honey 1/4 cup
Lime peel 1 Tbs.
Grated fresh ginger 2 tsp.
Boneless beef loin top loin steaks 12
Grilled Portobello mushrooms (recipe follows)
Sliced mango, for garnish
Chopped cilantro, for garnish

Directions:
Combine Worcestershire sauce, cilantro, lime juice, jalapenos, honey, lime peel and ginger. In non-metal dish, marinate steaks in refrigerator for 3 to 24 hours, turning occasionally. Remove steaks; discard marinade. Grill steaks until desired doneness. Serve with grilled Portobello mushrooms. Garnish with mango and cilantro, if desired.
*use about 1/2 cup marinade per pound of steak.

Grilled Portobello Mushrooms

Directions: Grill 12 (4-inch) Portobello mushroom caps until tender, brushing occasionally with some A.1. Worcestershire sauce. Serve warm, sliced on a bias into fan shape.

Corned Beef Hash {top}

Ingredients: Quantity:

Butter 3 tablespoons
Medium Potatoes,
cooked, peeled and cubed 4
Corned beef, cooked, cubed 12 oz.
Medium Onion, diced 1
Salt and Pepper To taste
Tomato ketchup or chili sauce
Eggs, poached or fried (optional) 2

Crispy Idaho Potato Croutons with Grilled Marinated Lamb Chops {top}

Makes 6 Servings

Ingredients: Amounts:
Lamb Chops
Lamb chops, cut 1 1/4 inches thick 12 each
Olive oil 3 Tbs.
Thyme, chopped 1 tsp.
Garlic, minced 1 Tbs.
Salt and pepper to taste
Idaho Potatoes
Globe eggplant cut into 1-inch-thick slices 2 medium
Red onion, cut into 1/2-inch wedges 1 medium
Balsamic vinegar 3 Tbs.
Olive oil 1 Tbs., plus additional for frying
Salt and pepper to taste
Cherry tomatoes pint
Roasted garlic paste 1 Tbs.
Idaho potatoes 3 (90-80 count)
Garnish
Rosemary oil drizzle
Balsamic vinegar drizzle
Chives 12

Directions:
Toss lamb chops with 3 Tbs. olive oil, thyme, garlic and salt and pepper. Let marinate for 2-4 hours. In bowl, toss eggplant, red onions, balsamic vinegar, 1 Tbs. olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400F degrees until dark golden brown and tender. Remove and cool to room temperature. Chop vegetables into 1-inch cubes and toss in bowl with cherry tomatoes and roasted garlic paste. Add salt and pepper to taste. Set aside at room temperature. While grilling lamb chops, peel and cube potatoes (do not soak in water). Heat 1/4-inch covering of olive oil in a skillet and cook the Idaho Potatoes in skillet for approx. 5 minutes, tossing when bottoms are crisp, golden brown all around. Drain on paper towel. Season with salt and pepper. For each portion: place eggplant salad in center of plate with 2 lamb chops centered on top. Place potatoes around the salad and chops. Drizzle rosemary oil and balsamic vinegar on top of the potatoes. Garnish dish with chive sticks.

Crunchy Fried Chicken {top}

Ingredients: Quantity:

Chicken drumsticks 12 (about 3 lb.)
Cornflakes, finely crushed 1/3 cup
All-purpose flour 1 1/2 cups
Celery salt 1 teaspoon
Onion salt 1 teaspoon
Chicken bouillon powder 2 tablespoons
Garlic powder 1/2 teaspoon
White pepper 1/2 teaspoon
Oil for deep frying

Garlic Soup {top}

Ingredients: Quantity:

Olive oil 1/4 cup
Garilc, crushed 6 cloves
Fresh white bread crumbs 1 cups
Medium ripe tomatoes,
peeled and chopped 3
Chili powder 1/2 teaspoon
Sweet paprika 1 teaspoon
Water 4 cups
Eggs, lightly beaten 2
Parsley, chopped fresh 1/4 cup 

Hearty Bacon and Bean Stewpot {top}

Ingredients: Quantity:

Boneless smoked ham hock or
thick-sliced bacon 1/2 lb.
Oil 2 tablespoons
Small leeks, thinly sliced 2
All-purpose flour 2 tablespoons
Chicken stock 2 cups
Large carrots, cut into 1/2 inch cubes 3
Medium potatoes, peeled and cut
into _ inch cubes 4 (about 1 1/2 lb.)
Red kidney beans, rinsed and drained 15 oz.
Parsley, finely chopped 1/2 cup
Black pepper 1/2 teaspoon

Honey-Glazed Breast of Turkey {top}

Serving size: 1 Breast

Ingredients: Amounts:
Turkey breast 1 (5 lb.)
Honey cup
Dry sherry 1/4 cup
Butter or margarine 1 Tbs.
Juice of 1/2 Lemon juice
Salt tsp.

Directions:
Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Pour over breast and let stand, covered, in refrigerator 3-5 hours. Place on grid and baste. Baste once again when almost done.

Roast Beef Tenderloin with Easy Bearnaise Sauce {top}

Ingredients: Quantity:

Whole beef tenderloin 3 lb.
Freshly ground black pepper to taste
Oil 1 tablespoon
Butter 2 tablespoons
Garlic, crushed 1 clove
Water 1 cup

Easy Bearnaise Sauce

Bay leaves 2
Tarragon vinegar 1/2 cup
Black peppercorns 2 teaspoons
Scallions, chopped 4
Egg yolks, lightly beaten 5
Butter, melted 1 cup

Roast Beef with Yorkshire Pudding {top}

Ingredients: Quantity:

Standing rib roast 4 lb.
Dry mustard 1/2 teaspoon
Ground black pepper 1/2 teaspoon
Salt to taste
Pan drippings or oil 1/4 cup

Yorkshire pudding

All-purpose flour 1 cup
Salt to taste
Egg, lightly beaten 1
Water 1 cup
Milk 1/4 cup
Pan drippings or butter 2 tablespoons

Smoked Sausage Benedict {top}

Yields: 1

Ingredients: Quantity:

French bread slice, toasted 1 piece
Hillshire Farm Smoked Sausage
(about 3") 3 oz.
Whole Egg 1
Hollandaise sauce 2 oz.

Steak With Speedy Barbecue Marinade {top}

Ingredients: Quantity:

Boneless chuck steak 2 lb.
Red wine 1 cup
Olive oil 2 tablespoons
Balsamic vinegar 1 tablespoon
Tomato paste 1 tablespoon
Dijon mustard 1 tablespoon
Garlic, crushed 1 clove
Soft brown sugar 2 teaspoons

Steak, Onion and Tomato Pies {top}

Ingredients: Quantity:

Chuck roast 1 1/2 lb.
All-purpose flour
Oil 2 tablespoons
Large onion, thinly sliced 1
Beef stock 1 1/2 cups
Soy sauce 1 teaspoon
Cornstarch 2 teaspoons
Water 1 tablespoon
Package refrigerated pie crust 15 oz. (2 sheets)
Tomato, sliced 1
Egg, lightly beaten 1
Frozen puff pastry, thawed 2 sheets