Part 3 - Weekend Cooking

This is the third of the series from a weekend o cooking about a month ago.

In PART 1 we described how it all came about and prepared "Chicken in Sherry Cream Sauce". In PART 2 last week we shared the recipes for "Pork Chops In Mustard Sauce" and "Beef & Spinach Patties" and discussed how we prepped the food for freezing and reheating.

Today, two of my favorites from the weekend:

"GROUND BEEF AND MACARONI MEDLEY"
This will make 4 servings and can be halved or doubled
(when doubling use liquid form 1/1/2 cans of tomatoes)

1 lb. lean ground beef
1 tbsp. butter or margarine
1 small onion - minced
1 can (1 lb 12 oz) tomatoes with liquid
1/2 cup uncooked elbow macaroni
1 pkg (10oz.) frozen mixed vegetables
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
grated Parmesan cheese

Melt butter in large skillet

Crumble ground beef into skillet

Cook over high until meat is no longer pink

Add onion and turn heat to low

Add tomatoes with liquid

Add macaroni and stir to mix

Heat to simmering

Add mixed vegetables

Cover and cook until vegetables are done and macaroni is tender - about 20 minutes

Sprinkle with salt, oregano, basil and pepper

Serve in bowls with grated Parmesan cheese to spoon over servings.

This is great for a mid-day snack for the kids...for dinner with some nice crusty rolls and a green salad.

Simple and quick...and freezes easily. Frozen in the Food Saver bags, I put this in lightly boiling water for 30 minutes and it was ready to go.

"STUFFED FLANK STEAK"
Makes 4-6 servings

1 Flank Steak about 1 1/2 lbs butterflied

NOTE: You can have the butcher in your local grocery store do this for you

2 tbsp. dijon-style mustard
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
1 cup red wine
1/4 cup vegetable oil
1 medium onion - minced
1 large garlic clove, minced or pressed
1/2 cup butter or margarine
2 cups cornbread stuffing mix
1 egg, beaten
1 pkg (3 oz.) pepperoni
1 can (2 oz.) sliced ripe black olives
1 can (4 oz.) diced green chiles
NOTE:(I used a combo of chiles and jalapenos to kick it up a tad)

You have to plan this one out to allow it to marinate at least 4-hours, but ideally overnight

Rub flank steak with mustard, thyme, salt and pepper on both sides.

Place in a large baking dish and pour in wine and oil.

Cover with cling wrap and let marinate 4-hours or overnight

The next day, saute onion and garlic in butter until soft.

Remove from heat.

Add cornbread stuffing and egg to skillet and stir until mixed thoroughly.

Remove flank steak from baking dish and place on cutting board or counter (spread wax paper on the counter to allow for easy of cleanup).

RESERVE MARINADE!

Open flank steak.

Arrange pepperoni on entire surface of meat.

Spread the stuffing mixture over pepperoni. Sprinkle with olives and chiles.

Starting from the long end, roll up the meat, jelly-roll fashion.

NOTE: some of the stuffing will seep out the ends, no worries about that.

Tie with butcher string in 4 or 5 places.

Return the meat to the baking pan with the marinade and cover with foil.

Bake at 350 degrees for 30 minutes.

Remove the foil and bake for 30 minutes longer basting with the marinade at least 4 times.

Remove from the oven and recover with pan with foil and let stand 10 minutes.

Slice into 1/2" slices

I served it with some steamed green beans and rice.

Be back next week with the final chapter in this day of cooking!