Cut the steak into bite-sized pieces and brown on all sides in a little butter or oil in a Dutch oven or large frying pan with a lid, sprinkling with garlic salt and pepper to taste. Set the beef aside. In a little more butter or oil, sauté the onions and mushrooms until limp. Add the beef cubes and the gravy and blend well. Flavor with the herbs and the Worcestershire sauce and blend well again. Cover the pan and simmer on top of the stove for 45 minutes to an hour, stirring frequently, until the beef is tender. If the mixture is thickening too much, add a little wine. Serve over rice.
1 lb. shrimp, peeled and deveined
1 1/2 T butter or margarine
1 1/2 T olive oil
2 cloves garlic, minced
1/2 tsp. dried oregano*
1/2 tsp. dried basil*
1/8 cup fresh chopped Italian parsley*
1/2 lb. pasta, cooked al dente and drained
Blend the butter and oil in a large fry pan together, heat to bubbling. Add the garlic and spices, if desired. Sauté the garlic gently, do not burn it. Add the shrimp. Turn up the heat and sauté, until the shrimp turn pink. In the meantime, cook and drain the pasta and place in a large, heated bowl. Pour in the shrimp mixture and toss. Serve with plenty of freshly grated Romano or Parmesan cheese and freshly ground black pepper.
* Herbs are optional.
You can substitute 1 1/2 lbs. bay scallops in this recipe and have a magnificent creation. It’s all what you like! Any dry white wine, a salad and a good bread would make this a meal to remember!
Peach Melba For Two
4 canned peach halves
1/2 cup currant jelly
1/2 T cold water
2 scoops vanilla ice cream
1/2 package of frozen raspberries
3/4 tsp. cornstarch
Mix the water and cornstarch. Heat the jelly and raspberries with their syrup to boiling and stir in the water and cornstarch mixture. Heat to boiling, stirring constantly. Remove from heat. Place two peach halves in each dessert glass, pour raspberry mixture over it and chill. Top with a scoop of ice cream when ready to serve.