• 1-1/4 lbs. round or chuck steaks, cut across the grain into 1/2 inch thick slices
• 2 Tbs. plus 2 tsp. olive oil
• 3/4 onion, chopped
• 2 bay leaves
• 3/4 tsp. rosemary, crumbled, or 2 tsp. fresh, chopped
• 2-3/4 whole cloves
• 2/3 cup dry red wine or chicken stock
• 2-3/4 tsp. tomato paste
• 1 cup chicken stock

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.

Per serving: calories 407, fat 25.4g, 61% calories from fat, cholesterol 82mg, protein 32.0g, carbohydrates 4.6g, fiber 0.6g, sugar 2.6g, sodium 294mg, diet points 10.6.

The recommended wine is: Cabernet Sauvignon.

• 10 ounces frozen corn
• 1 red bell pepper, chopped
• 3 scallions, trimmed and finely chopped
• 1/4 cup cilantro or parsley, chopped
• 1 Tbs. plus 1 tsp. virgin olive oil
• 1 Tbs. plus 1 tsp. lime juice
• 1/2 lb. garden salad
• 1 cup cool herb croutons

Place corn in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until corn is tender. Drain and combine with remaining ingredients, except lettuce and croutons, in a mixing bowl. Season with salt and pepper to taste. Serve corn salad on a bed of lettuce with croutons.

Per serving: calories 173, fat 7.2g, 35% calories from fat, cholesterol 0mg, protein 4.7g, carbohydrates 26.1g, fiber 3.9g, sugar 3.1g, sodium 146mg, diet points 3.8.

• 1 Tbs. vegetable shortening
• 1/2 cup onions, chopped
• 1 egg, slightly beaten
• 1/2 cup milk
• 1-1/2 cups buttermilk baking mix
• 1/4 lb. cooked sausage, drained, sliced
• 1 cup shredded cheddar cheese
• 2 Tbs. poppy seeds
• 2 Tbs. unsalted butter, melted

Preheat oven to 400°F. Heat shortening in a heavy nonstick skillet over medium high heat. Sauté onions 3-4 minutes until tender and light brown. Combine egg and milk in a bowl. Add to baking mix and stir until blended. Add onions, sausage and half of cheese. Spread dough in a greased 8 inch round or square glass baking dish. Sprinkle top with remaining cheese and poppy seeds. Drizzle melted butter over all. Bake 20-25 minutes.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 216, fat 14.8g, 62% calories from fat, cholesterol 46mg, protein 7.2g, carbohydrates 13.6g, fiber 0.7g, sugar 2.6g, sodium 442mg, diet points 5.9.

• 1 cup milk
• 1/4 cup ground coffee
• 1 cup sugar
• 3 large eggs, beaten
• 1/8 tsp. salt
• 1 Tbs. vanilla extract
• 3 cups half and half

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 282, fat 14.0g, 45% calories from fat, cholesterol 143mg, protein 7.1g, carbohydrates 31.9g, fiber 0.0g, sugar 31.3g, sodium 94mg, diet points 7.3.