Dinner Tonight

Sirloin Roast

1/2 cup beef broth
1/2 cup teriyaki or soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
2 tablespoons finely chopped onion
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 boneless beef sirloin tip roast (about 4 pounds)

In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Makes 12-14 servings.

Honey-Mustard Pork Roast

3/4 cup beer or ginger ale
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup olive or vegetable oil
8 garlic cloves, minced
2 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream

In a bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Place the roast in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for at least 2 hours.

Drain and reserve marinade; refrigerate for sauce. Place roast on a rack in a roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 1-3/4 hours. Let stand for 10 minutes before carving.

Strain reserved marinade into a saucepan. Add cream and pan drippings if desired. Bring to a rolling boil. Reduce heat; simmer, uncovered, for 15 minutes or until reduced to about 1-1/2 cups. Serve with sliced pork. Makes 6-8 servings.

Baby-Back Ribs

3/4 cup chicken broth
3/4 cup soy sauce
1/2 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 racks baby-rack ribs (4-1/2 pounds each)

Seasoning Rub
1/2 cup sugar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

In a large bowl, combine the first six ingredients. Pour two-thirds of the marinade into a 2-gal. resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade from ribs. In a small bowl, combine the rub ingredients; rub over both sides of ribs.

Coat grill rack with nonstick cooking spray before starting the grill. Grill ribs, covered, over medium heat for 20 minutes. Turn and grill 20 minutes longer. Baste with reserved marinade. Cook 20-40 minutes longer or until pork is tender, turning and basting occasionally. Makes 4 servings.

Meatball Lasagna

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked meatballs, thawed
1 egg
1 cup ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain.

Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.

Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. Makes 8-10 servings.

Barbecued Brisket

1 fresh beef brisket (5 pounds)
1 large onion, chopped
1 cup ketchup
1/4 cup water
3 tablespoons brown sugar
1 tablespoon Liquid Smoke, optional
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper

Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.

Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat.

Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Makes 12 servings.

Chicken and Shrimp Satay

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloin, cut into 1-inch cubes
4 green onions, chopped
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice

Sauce:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup Extra Crunchy Peanut Butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Thread shrimp and chicken onto 12 metal or soaked wooden skewers. Place in a large shallow dish; set aside. In a small skillet, saute the green onions and garlic in butter.

Stir in the parsley, wine or broth, lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning every 30 minutes.

In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.

Coat grill rack with cooking spray before starting the grill; prepare for indirect heat. Drain and discard marinade. Grill skewers, covered, over indirect medium heat for 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Makes 6 servings.

Meatball Calzones

3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
3 teaspoons Italian seasoning
2 pounds ground beef
3 loaves (1 pound each) frozen bread dough, thawed
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 ounces) spaghetti sauce, warmed

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.

On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.

Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Makes 3 calzones (4 servings each).

Chicken Cordon Bleu

1/4 cup chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preheat oven to 350°. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella.

Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden. Makes 4 servings (serving size: 1 rolled chicken breast half)

Shrimp Pad Thai

8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts. Makes 6 servings

Baked Chimichangas

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded cheddar cheese
1 cup chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup half-and-half
1 can (4 ounces) chopped green chilies

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce. Makes 6 servings.

Shepherd's Pie

2-1/2 pounds potatoes, peeled and cooked
1 to 1-1/2 cups (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender; drain. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well.

Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Makes 8-10 servings.

Tuna Noodle Skillet

2 jars (16 ounces each) Alfredo sauce
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) wide egg noodles
1 package (10 ounces) frozen peas
1/4 teaspoon pepper
2 cans (6 ounces each) albacore tuna, drained and flaked

In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through. Makes 6 servings.

Tuna-Stuffed Jumbo Shells

10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons sugar
1 can (12 ounces) tuna, drained
1 cup diced celery
1/2 cup diced green onions
1/2 cup diced green pepper
1/2 cup shredded carrot
2 tablespoons minced fresh parsley

Creamy Celery Dressing:
1/4 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
Lettuce leaves and red onion rings, optional

Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.

For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Makes 5 servings.

Sesame-Crusted Pork Loin

1/2 cup soy sauce
3 tablespoons sugar
3 tablespoons finely chopped onion
2 tablespoons vegetable oil
2 teaspoons ground ginger
1 garlic clove, minced
3/4 cup sesame seeds
1 boneless rolled pork loin roast (about 5 pounds)
2 cups water

In a large resealable bag, combine the first seven ingredients. Add the roast; seal bag and turn to coat. Refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan; pour water into pan. Bake at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160° Let stand for 10-15 minutes before carving. Makes 14-16 servings.

Vegetable Chicken Stir-Fry

1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons Pure Olive Oil, divided
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced fresh carrots
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.

In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Makes 4 servings.

Black Bean and Rice Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Olive Oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Makes 8 servings.

Greek Pasta Bake

1 package (12 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Makes 8 servings.

Mexican Pork Chops

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon vegetable oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.

In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with cilantro and green onion. Makes 4 servings.

Mexican Spaghetti

1 pound lean ground beef
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper.

Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti. Makes 10 servings.

Cheesy Lasagna

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.

In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Makes 12 servings.

Glazed Pork Chops and Apples

4 boneless pork loin chops (4 ounces each)
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1 tablespoon canola oil
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tablespoon cider vinegar
2 medium tart apples, thinly sliced
4 teaspoons brown sugar

Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Makes 4 servings.

Spaghetti 'n' Meatballs

2 eggs
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon Italian seasoning
1/2 teaspoon each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage

Sauce:
4 cups water
2 cans (11-1/2 ounces each) tomato juice
3 cans (6 ounces each) tomato paste
1 jar (1/2 ounce) dried celery flakes
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
Hot cooked spaghetti

In a large bowl, combine eggs, bread crumbs, Parmesan cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.

In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf. Add meatballs to sauce; simmer for 1 hour or until meat is no longer pink. Serve over spaghetti. Makes 10 servings.

Penne Ham Skillet

1 package (16 ounces) penne pasta
3 cups cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup olive oil
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.

Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese. Makes 6 servings.

Hash Stew Pot

1 pound ground beef
1 small onion, diced
1 can (28 ounces) diced tomatoes, undrained
1 cup diced carrots
1 cup diced celery
1 cup cubed peeled potatoes
Salt and pepper to taste

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper. Makes 4-6 servings.

Bacon-Stuffed Burgers

4 slices bacon
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons steak sauce
8 hamburger buns, split and toasted
Leaf lettuce, optional

In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.

Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired. Makes 8 servings.