Beef and Onion Stir-Fry with Brown Rice and Broccoli - Adapted from Rachael Ray

Start by making a marinade for the meat. Mix 6T olive oil, 6 cloves minced garlic, 1/2C fish sauce, 1-1/2T sugar, 1t freshly ground black pepper, and 1/4t salt. We used a fish sauce with some added chilies, so it was a bit spicy. To the mix add 1-1/2 lb. beef stir-fry; ours was thinly sliced top round steak. Allow the meat to marinate for 20-30 min. In a heavy skillet, over high heat, saute the onion which has been quartered and seperated. When the onion is soft, add the meat which has been strained from the marinade. Toss until the meat reaches your preferred doneness. Garnish with fresh chopped cilantro. We served the dish with brown rice and steamed broccoli. A dry red wine went well with it.

Veal Meatball and Broccoli Rabe Stoup - Adapted from Rachael Ray

A stoup is too thick for soup and too thin for stew. This is pretty much like Rachael's recipe except we didn't use meatballs. Instead, cut 1 lb of veal stew meat into spoon sized pieces. Brown them in batches in an oven proof pot, removing them to a plate as you go. When the meat is browned, add 1 large carrot, diced and a medium onion, diced. Cook slowly until the vegetables begin to soften. Add 4 cloves of garlic, minced, 1t dry thyme and salt and pepper to taste. Add the meat back and add 2-14 oz. cans of chicken stock and 1/4C diced kalamata olives. Cover and place in a 300 degree oven for about 2 hrs. or until the veal is fork tender. Chop 1/2 lb. of broccoli rabe (also known as rapini), into bite sized pieces and steam it gently until just wilted. Set this aside. Drain and rinse a 14 oz. can of navy beans and add to the rapini. Cook about 1/3 lb orecchiette until barely done (they will finish cooking in the stoup). Just before serving, add the orecchiette and finish cooking. Then add the beans and the rapini and heat through. Serve the stoup with grated parmesan cheese as a topping and a green salad.

A chilled white wine or a rose would be perfect with this dish.

Chicken Condon Bleu, Broccoli and Brown Rice

This is a recipe from Dee's Junior Women's Club days. Start by pounding 3 boneless, skinless chicken breasts until they are less than 1/8" thick. Place a slice of deli ham on each breast. Sprinkle on 2-3T grated swiss cheese and fold them in half. Place them in the bottom of a greased oven-proof dish. Mix together 1 can cream of mushroom soup and 1C sour cream. Cover the chicken with the soup mix and bake at 300 degrees for 2 hours. We served the rice for the sauce but potatoes or pasta would work as well.

We enjoyed a chilled Lindeman Chardonnay with this dinner.