Italian Style Marinated Steak

1/2 cup italian dressing
1 pound boneless beef sirloin steaks
1/2 cup A1 steak sauce

Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 minutes. Preheat grill. Remove steaks from marinade; discard bag and marinade. Grill steaks to desired doneness. Brush steaks with steak sauce; let stand 10 minutes. Cut into thin slices to serve.

Serves 4

Grilled Tomatoes

4 tomatoes, halved crosswise
1/4 cup balsamic vinaigrette dressing
1/4 cup grated parmesan cheese

Preheat grill. Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese. Place pan on grill; close lid. Grill about 15 minutes or until tomatoes are soft and cheese begins to turn golden.

Serves 4

Argentinian Steak Salad

Spicy Garlic Salsa
1/4 cup olive oil
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
1 Tbsp lemon juice
1/2 tsp oregano
1/2 tsp crushed red pepper
2 cloves garlic, minced
Salad
2 medium green onions, thinly sliced
2 large plum tomatoes, chopped
1 pound boneless beef sirloin steak, 1-1 1/2 inches thick
1 large red or yellow bell pepper
1/4 tsp salt
1/8 tsp pepper
6 cups bite size pieces salad greens
1 cup sliced fresh mushrooms

In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside. Heat coals on grill. Place steak and bell pepper on grill rack. Cover and grill 15-20 minutes (or until steak is at desired doneness) and turning bell pepper frequently. Sprinkle beef with salt and pepper. Cut beef into 1/4 inch slices. In bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips. In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.

Serves 6

Layered Fiesta Casserole

1 pound ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jar (16 oz) salsa
1 can diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 inch)
1 1/2 cups shredded cheddar cheese

Preheat oven to 375. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes, and corn; bring to boil. Spoon one cup of the meat mix onto bottom of 13x9 dish; top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mix over tortillas; sprinkle with half of the cheese. Top with the remaining 6 tortillas and remaining meat mix. Cover with foil. Bake 25-30 minutes or until heated through. Remove foil and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted.

Serves 6

Broken Lasagna

1 pound ground beef
2 cups chopped green bell peppers
3 cloves garlic, finely chopped
1 jar (26 oz) spaghetti sauce
1 2/3 cup water
1/4 cup italian dressing
12 oven ready lasagna noodles, broken
1 cup shredded mozzarella cheese

Brown meat in large pot; drain and return to pot. Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover and cook, stirring occasionally, 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

Serves 4

Pecan Pie Bars

Crust:
1 pouch sugar cookie mix
1/2 cup butter, melted
1 egg

Filling:
1 cup packed brown sugar
2 Tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1 1/2 cups chopped pecans

Heat oven to 350. Spray bottom of 13x9 pan with cooking spray. In bowl, stir all crust ingredients until soft dough forms. Press dough in bottom of pan. Bake 20 minutes. Meanwhile, in another bowl, stir all pecan filling ingredients until well blended. Pour over hot crust. Bake 15 minutes or until center is set. Cool completely, about 2 hours. Store covered in refrigerator.

Makes 36 bars.

Loaded Au Gratin Potatoes

1 box Betty Crocker au gratin potatoes
2 cups boiling water
1 cup half and half
2 Tbsp butter
6 slices bacon, cooked and crumbled
1 cup shredded Monterrey jack cheese
1/4 cup sliced green onions
1/4 tsp black pepper
1/2 cup plain bread crumbs
2 Tbsp butter, melted
1 Tsp parsley

Heat oven to 375. In 2 quart casserole dish, mix potatoes, sauce mix, boiling water, half and half, and butter. Stir in bacon, cheese, green onions, and pepper. Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Serves 8

Spinach Dip with Roasted Red Peppers

1 12 oz jar roasted red peppers, drained and chopped
8 oz sour cream
1 cup mayonnaise
2 Tbsp lemon juice
1 1/2 tsp onion powder
1 envelope of dry vegetable soup mix
black pepper, to taste
10 oz frozen chopped spinach, defrosted and squeezed dry
Wheat Thins

Combine all ingredients (except Wheat Thins) and refrigerate. Serve with Wheat Thins.