Asian Cabbage Salad

4 cups red seedless grapes, cut in half

2 cups berries, strawberries, raspberries, blueberries, blackberries - your choice)

1/2 cup heavy cream

1 6 ounce container non-fat blueberry yogurt

1 6 ounce container non-fat raspberry yogurt

Mix the grapes and strawberries in a bowl.

Whip the cream to stiff peaks, fold in the blueberry and raspberry yogurts; mix with the fruit and serve.

Asian Cabbage Salad

12 Servings

1 1/2 pounds coleslaw mix

1 cup soy nuts, or coarsely chopped cashews

1 cup dried pineapples, coarsely chopped

1 12.5 ounce can chicken breast (optional)

2 cups chow mein noodles

1 batch Ginger Orange Sesame Dressing

2 1" pieces the diameter of a quarter fresh ginger

1/4 cup rice vinegar

1/3 cup sugar

2 tablespoons orange juice concentrate

1/4 teaspoon salt

1/2 cup vegetable oil

1 tablespoon sesame oil

Peel the ginger and place the pieces in the blender. Pulse until coarsely chopped. Add the rice vinegar, sugar, orange juice concentrate, and salt; process on the highest until smooth. Add the oils and process until thick and smooth.

Banana Split Dessert

24 Servings

Crust

3 cups graham cracker crumbs

3/4 cup melted butter

Filling

2 eggs

2 cups powdered sugar

1 teaspoon vanilla

1 teaspoon butter flavoring

1 cup butter

2 cups heavy whipping cream

1/2 cup powdered sugar

3 bananas, very thinly sliced

3/4 cup maraschino cherries, well-drained

1 cup chopped pecans

1 21 oz. can crushed pineapple, drained

2 ounces semi-sweet chocolate chips, melted with 1 teaspoon vegetable oil

Combine crust ingredients and press into a 9 x 13 x 2" pan; place in the refrigerator to cool.

Combine eggs, powdered sugar, vanilla, butter flavoring, and 1 cup butter in a mixing bowl; beat for 15 minutes and spread over crust. Thinly slice bananas and place evenly over the filling; top with the pineapple.

Whip the cream with the powdered sugar and spread over the pineapple. Sprinkle with cherries and pecans.

Mix the chocolate and oil; microwave on high for 30 seconds; stir and microwave an additional 10 seconds if not thoroughly melted. Drizzle over the dessert.

Cover and refrigerate at least 8 hours or overnight before serving.

Berry Easy Angel Dessert

12 Servings

3/4 cup water

1 3 oz. package raspberry or blackberry Jello Gelatin

3/4 cup sugar

1/2 cup ice cubes

2 cups heavy cream, whipped

6 cups fresh berries

1 angel food cake, (loaf size) cut into 1 1/2 inch chunks

Bring the water to a boil in the microwave; add the gelatin and sugar and stir until dissolved. Add the ice cubes, stir till melted, then put the mixture in the freezer while you are preparing the remaining ingredients.

Mix the cooled gelatin mixture into the whipped cream, add the berries and cake squares. Place in a 13 x 9 inch glass dish or fancy dish. Refrigerate until set, about 30 minutes to one hour.

Chicken and Bowtie Salad

16 Servings

2 12.5 ounce cans chicken breast

1 cup celery

1/4 cup red onions, finely chopped

1 pound bowtie or farfalle pasta, cooked, rinsed, and cooled

1/2 cup toasted almonds, coarsely chopped

1/2 cup dried cherries, or craisins

Dressing

1/2 batch PINK POPPY SEED DRESSING

1 1/2 cups plain yogurt

3/4 cup sugar

1 tablespoon dry mustard

3/4 cup red wine vinegar

1 teaspoon dehydrated onion flakes

1 cup oil

1 1/2 tablespoons poppy seeds

Place all ingredients except oil and poppy seeds in blender container and blend until well mixed. With the motor running, slowly add the oil and blend until thick. Stir in the poppy seeds.

Coleslaw with Dijon Vinaigrette

12 Servings

1 head green cabbage

1/2 head red cabbage

2 carrots, cut in fine julienne

1/4 cup coarsely snipped chives

1/2 cup golden raisins

1/2 cup Craisins

1 batch DIJON VINAIGRETTE

Shred the cabbages and mix them with the carrots, chives, raisins, and Craisins. Pour the vinaigrette over all and let sit for an hour or so, refrigerated, to let the flavors blend.

Dijon Vinaigrette

1/2 cup white wine vinegar

1 tablespoon Dijon mustard

2/3 cup vegetable oil

2 tablespoons sugar

1/4 to 1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

1/2 teaspoon celery seeds

Mix all ingredients except celery seeds in blender; blend until smooth. Add the celery seed, pulse a few times.

Crockpot Italian Sausage with Peppers and Onions

8 Servings

Served on freshly baked Crisp Italian Buns, these sausages are traditional Italian street food. Served over soft polenta, they make a perfect company dinner.

2 tablespoons olive oil

12 mild Italian sausages

2 red onions, cut in half then sliced very thin

2 red bell peppers, quartered then cut into thin slices

2 green bell peppers, quartered then cut into thin slices

2 cloves garlic, finely chopped

1 14 oz. can diced tomatoes

1 teaspoon fennel seeds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Heat the olive oil in a large skillet. Add the sausages and brown on all sides over high heat. Transfer the sausages to the CrockPot. Cover the sausages with the onions, peppers, garlic, tomatoes, fennel, salt, and pepper. Cover and cook on low 5-7 hours. If the mixture has a lot of liquid near the end of cooking, turn to high and set the lid a little to the side so that it evaporates.

Serve over hot polenta, pasta, or on crispy Italian buns.

Italian Sirloin Steak Module

6 pounds Top Sirloin Steak 1-1 1/2 inches thick

1 16 oz. jar Italian salad dressing, Not non-fat; low fat is okay

Place the steaks in one layer in a large glass dish; pour the Italian dressing over all. Cover and let marinate for 8 hours or overnight, turning after four hours.

Drain the steaks from the marinade, discarding the marinade. Grill over medium-high heat until medium-rare or rare. Transfer to a platter, cover with foil, and let rest for 10-15 minutes to distribute juices. Slice across the grain in thin slices.

Note: If the meat is cooked to more than medium-rare, it will be dry.

Serve 1/6th of the meat for dinner, then package the remaining in freezer bags; about 12 ounces in each bag. Freeze.

Italian Dip Sandwiches

6 Servings

6 Crusty Italian Rolls, 4-6 inches long

1 clove garlic, halved lengthwise

2 tablespoons olive oil

1 10 3/4 ounce can beef consommé

12 ounces of the slices from the Italian Sirloin Steak Module

2 cups prepared spaghetti sauce, your favorite, such as Ragu or Prego (or homemade if you have it)

Cut the rolls in half lengthwise. Rub the garlic cloves over the cut surfaces, then brush with olive oil. Place on a broiler pan and broil until crisp and brown, or grill until crisp and brown.

Meanwhile, pour the beef consommé into a medium saucepan and bring to a boil. Turn the stove off and add the sliced steak pressing down so that all of the meat heats, but doesn't cook.

When the rolls are ready, remove the meat from the consommé and divide among the rolls. Add the prepared spaghetti sauce to the consommé and bring to a boil. Pour the sauce into individual bowls for dipping. Slice the Sandwiches in half and serve with the sauce.

Italian Sirloin Steak Panini

6 Servings

6 ciabatta buns, or crusty Italian Rolls

1/4 cup olive oil, more or less as needed

2 cloves garlic, pressed

6-12 slices provolone cheese

1 bunch fresh basil

3 Roma tomatoes, sliced

12 ounces (about) Italian Sirloin Steak Module (slices)

Heat a panini grill or George Foreman-type grill.

Slice the ciabatta rolls in half lengthwise. Mix the olive oil and garlic; brush on the cut sides of the rolls, place them on the grill to toast (you can skip toasting if you want your sandwich less crisp).

On the bottomside of each of the rolls place a slice of provolone cheese; top with a layer of basil leaves (more or less to taste), then a few slices of tomato. Top with Italian Sirloin Steak Slices, and another slice of provolone if you like a lot of cheese. Replace the tops of the rolls over the beef and press down a bit. Brush the olive oil mixture over the top of the bun; turn over and brush the bottom. Put them on the grill one or two at a time (depending on how big your grill is) and grill until the cheese is melted and the sandwiches are crisp on the outside. Cut in half diagonally and serve immediately.

Italian Steak Pasta Salad

18 Servings

Premade salad dressing and meat from the Italian Sirloin Steak Module make this a very fast salad to make. Pour the dressing over the mushrooms and artichoke hearts in the morning before work; the remaining salad can be put together in about 15 minutes just before you're ready to eat!

2 cups Italian salad dressing, your favorite - bottled or homemade

1/4 pound fresh mushrooms, cut in quarters

1 14 oz. can artichoke hearts, quartered

1/2 green bell pepper, cut in strips

1/2 red bell pepper, cut in strips

1/2 yellow bell pepper, cut in strips

1/2 cup sliced black olives, drained

1/4 red onion, chopped

1 cup cherry tomatoes, halved

1/2 cup sliced celery

12 ounces meat from the Italian Sirloin Steak Module, chopped

1 cup freshly grated Parmesan cheese

1 pound tricolor pasta spirals, cooked al dente and rinsed in cold water

Pour the dressing over the mushrooms and artichoke hearts; marinate at least two hours. Add the remaining ingredients and mix well. Refrigerate until serving time..

This salad can be made up to 1 day ahead.

Italian Top Sirloin Salad

6 Servings

1/2 cup crumbled Gorgonzola cheese

1/4 cup Craisins or dried cherries

1/4 cup toasted walnuts, coarsely chopped

1/4 cup bacon, fried crisp and crumbled

2 fresh tomatoes, chopped

1/2 red onion, thinly sliced

6 cups gourmet salad mix

6 cups romaine lettuce, torn into bite-sized pieces

12 ounces Italian Top Sirloin Module

1 cup Italian Salad Dressing

Mix all salad ingredients in a large bowl. Pour dressing over all and toss. Serve immediately.

Italian Sirloin Steak Bruschetta

6 Servings

1 baguette, cut into 1/2" slices

2 cloves garlic, halved lengthwise

1/4 cup olive oil

Topping

4 Roma tomatoes, diced

2 tablespoons fresh basil, coarsely torn

1 clove garlic, finely minced

1 tablespoon olive oil

2 tablespoons gorgonzola, crumbled

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 ounces Italian Top Sirloin Module (slices)

Preheat a gas grill to high if you have time, otherwise, you may use the broiler.

Lay the baguette slices out on a baking sheet; rub the cut sides of the garlic cloves over the surface of each slice, then brush with the olive oil. Grill the slices until lightly browned on the gas grill or broil; set aside.

Mix the topping ingredients together in a small bowl; set aside at room temperature.

Cover each of the toasted bread slices with the Italian Sirloin Steak slices, then top with the tomato mixture. Serve immediately as an appetizer or an accompaniment to soup.

Shortcut Pasta with Steak and Puttanesca Sauce

8 Servings

Sauce

1 26 oz. jar spaghetti sauce, your favorite such as Ragu or Prego

1/2 cup sliced black olives

1/4 cup sliced green olives

2 tablespoons capers

1 teaspoon anchovy paste

1/2 teaspoon dried red pepper flakes

1/2 teaspoon dried basil

12 ounces spaghetti, or other pasta

12 ounces Italian Top Sirloin Module (slices)

freshly grated Parmesan cheese, (optional)

In a saucepan, mix the sauce ingredients and bring to a boil; turn heat down to a simmer and cook 15-20 minutes, or until the pasta is done.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until it is barely tender; drain and place on a large, deep platter. Place the steak slices over the pasta, then pour the sauce over all. Serve immediately with Parmesan cheese if desired.

Tart and Sweet Mint Cooler

12 servings

1 cup sugar

1/4 cup red wine vinegar, (or use white wine vinegar but it won't be as pretty)

1/3 cup water

1 handful fresh mint sprigs

In a small saucepan bring the sugar, vinegar, and water to a simmer over medium heat, stirring occasionally to dissolve the sugar. Lower the heat and simmer gently until the mixture is a very thin syrup, about 15-20 minutes. Remove it from the heat and add the mint. When the syrup has cooled, remove the mint and pour it into a small jar for storage.

For an individual serving, pour about 1/3" -1/2" of the syrup in the bottom of a glass, then add ice and water and stir.

Note: to fill a gallon jar, double the recipe.