Buttered Herb Steaks

1 london broil

1/2 C Worcestershire sauce

3 garlic cloves

2 T fresh rosemary

4 T butter

2 t brown sugar

salt and pepper

Marinade stead in Worcestershire sauce for 1/2 hour in ziplock bag. Leave out to get the room temperature. Remove from bag and pat dry.

Mince garlic and rosemary. Add 1 t salt and mince again. Rub the paste on both sides of the london broil. 

Set oven to broil. Place london broil into over and cook on one side for 7 minutes. 

Turn steak over and sprinkle with brown sugar. Cook for 5-12 minutes, depending on well done you'd like it. Less for rare and more for well done. 

Remove from oven. Spread herbed butter on steak. Leave under tented foil for 10 minutes.

Roasted Butternut Squash Pasta

1 t salt
1 t rosemary
1/2 t pepper
6 C peeled, cubed butternut squash
1 lb bacon
1 onion, thinly sliced
1 lb pasta
1/2 C flour
1 t salt
4 C milk
6 oz shredded provolone (or mixed with mozzarella) cheese
1/2 C fresh grated Parmesan cheese

Preheat oven to 425 degrees. Place squash on a greased cookie sheet. Sprinkle with salt, rosemary and pepper. Roast for 45 minutes.

Increase oven to 450 degrees.

Cook bacon until crisp. Cook onion in 1 t of oil until tender. Mix with crumbled bacon and squash. Set aside.

Cook pasta until done. Place in large bowl.

Combine flour and 1 t salt in large pan over medium high heat. Slowly add milk and stir constantly with whisk. Bring to a boil. Cook until slightly thick. Remove from heat and add provolone. Stir until cheese is melted. Pour cheese mixture over pasta. Stir.

Pour into greased 9 x 13 baking dish. Sprinkle with squash mixture. Sprinkle with Parmesan cheese. Bake for 10 minutes.

Pasta e Fagioli Soup

1 sm onion, chopped
2 C carrots, sliced
1 t minced garlic
1 lb Italian sausage, cooked and drained
1 16 oz can kidney beans, drained and rinsed
1 16 oz can pinto beans, drained and rinsed
1 16 oz can white beans, drained and rinsed
2 14.5 oz cans diced tomatoes
1 26 oz jar pasta sauce
4 C broth
2 t oregano
1 t Tabsaco sauce
1/2 t garlic salt
1/4 t pepper
2/3 C dry pasta

Add all ingredients to crock pot. Cover and cook on low for 5 hours or high for 3. When there is 1/2 hour left of cook time, add pasta.

Serves 8 - 10.

Ham and White Bean Soup

2 T oil
1 lg onion, chopped
6 lg carrots, peeled and chopped
4 lg garlic cloves, crushed
4 C chopped ham
6 C chicken broth
4 15.5 oz cans white beans, drained and rinsed
3 lg bay leaves
pepper, to taste

Heat oil in large saucepan over medium high heat. Saute onions and carrots.

Add garlic and ham. Stir. Add broth, beans, bay leaves and pepper.

Bring soup to a boil. Reduce heat and simmer 15 minutes.

Remove from heat. Discard bay leaves.

1 Hour Dinner Rolls

3 C warm water
2 T yeast
4 T sugar
4 T butter, softened
2 t salt
8 C flour
6 T butter, melted

In mixer with dough hook, stir together warm water, yeast and sugar. Let stand for 5 minutes.

Add butter, salt and 4 cups of flour. Mix on low speed until ingredients begin to come together. Add 2 cups of flour and mix for 1 minute. Add 2 more cups of flour. When mixed, increase speed to medium and knead for 5 minutes.

Turn dough out onto floured surface.With lightly floured hands, form small balls of dough (approx 1.5 oz). Place dough into lightly greased 9 x 13 pan in rows of 4. Cover the rolls with a dish towel and let them rise while the oven is preheating to 400 (about 20 minutes).

Lightly brush the rolls with half the melted butter before baking. Bake until golden brown, 13 to 15 minutes. Brush with other half of melted butter when removing rolls from oven.

makes 48 rolls.

Hash Brown Quiche

1 pkg shredded hash browns
1/2 C butter, melted
1 C cubed ham
2 C cheddar cheese
8 eggs
2 C milk
1/2 t salt

Place hash browns in greased 9 x 13 pan. Pour melted butter evenly over the surface of the hash browns. Bakes at 350 for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheese. In a large bowl beat eggs. Add milk and salt. Pour mixture over cheese and ham. Bakes at 350 for 40 minutes.

Samoa Truffle

1 14.3 oz pkg golden oreos
4 oz cream cheese, softened
1/4 C caramel topping
10 oz chocolate candy coating
1/4 toasted coconut

Finely crush oreos in a food processor. Place crumbs in a medium bowl. Add cream cheese and caramel topping. Mix until well combined.

Roll mixture into 1" balls and place on a wax papered covered cookie sheet. Put into freezer for 15 minutes.

Melt chocolate. Dip balls into chocolate one at a time. Place back on wax paper cookie sheet. Immediately after placing chocolate dipped truffle on wax paper garnish with toasted coconut.

Makes 35 truffles.