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Ingredients

2 pounds fresh green beans, trimmed
3 tablespoons unsalted butter
1 large red onion, quartered and thinly sliced
2 cloves garlic, peeled and minced
1 1/2 teaspoons red wine vinegar
3 tablespoons chicken broth
salt and pepper to taste
3 tablespoons finely chopped cilantro

Directions

Bring a large pot of lightly salted water to boil. Place green beans in the water, and cook about 3 minutes. Remove from heat, and drain in a colander. Place under cold water until no longer hot. Drain, and pat dry.

Melt 1 tablespoon butter in a medium skillet over medium heat. Stir in the onion and garlic, and saute until onion is tender. Melt remaining butter in the skillet, and mix in the green beans. Stir in the vinegar and broth. Season with salt and pepper. Mix in cilantro. Cover, reduce heat, and simmer 15 minutes, or until green beans are tender.

Ingredients

2 tablespoons vegetable oil
2 large onions, sliced
12 (4 ounce) beef eye of round steaks
1/4 teaspoon dried thyme
1 teaspoon seasoned salt
1/4 cup all-purpose flour for coating
1 cup beef consomme
1 cup Burgundy wine
1 teaspoon chopped fresh parsley

Directions

Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.

Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

Ingredients

6 eggs, lightly beaten
3 pounds skinless, boneless chicken breast halves – cut into cubes
6 tablespoons butter
1 pound mushrooms, sliced
1 cup seasoned bread crumbs
Vegetable oil
6 fluid ounces dry white wine
1/2 pound sliced Muenster cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.

Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.

Place the browned chicken pieces in a 9×13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.

Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
2 cups torn salad greens
2 cups torn fresh spinach
2 cups broccoli florets
1 green bell pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked turkey
1/4 cup olive or vegetable oil
2 tablespoons red wine or balsamic vinegar
1 tablespoon poppy seeds
2 teaspoons sugar
2 teaspoons Dijon mustard

Directions

Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice; mix well. Pour over salad and toss to coat. Serve immediately.