1/2 cup finely chopped basil or parsley

1/2 cup walnut, finely chopped

1/3 cup dijon mustard

1 clove garlic, crushed

1 (2pound) boneless sirloin or top round steak

In small bowl combine basil, mustard, walnuts, and garlic. Broil steak 5 inches from heat source about 10 minutes, turnng once, spread top of steak with basil mixture; broil 2-3 minutes more or until lightly browned or beef is cooked to desired doneness. Slice and serve. (makes 6-8 servings)



Spicy Pot Roast (Provided by:Christina Cash)

2 tbls vegetable oil

4 pounds chuck or beef rump roast

2 tbls all purpose flour

1 tbls chili powder

1 1/2 cups smooth taco sauce (which ever heat level you desire)

1/2 cup beef broth

Heat:1 tbls oil in a large saucepanover medium high heat. Add roast, cook 4-5 minutes or until brown on all sides. Remove from saucepan and set aside.

Heat:remaining 1 tbls oil in same saucepan. Add flour and chili powder; cook 30 seconds; Add taco sauce and beef broth, bring to a boil, reduce heat to low. Add roast to sauce; cover; stir occasionally, 1 1/2 to 2 hours, or until roast is at desired doneness. Serve with sauce (makes 6-8 servings)

Tip:Shred cooked roast with a fork and use as a meat filling for tacos, burritos, or tamales.



Pork:

Honey Glazed Ham (Provided by: Christina Cash)

2 fully cooked ham steaks

1/4 cup honey

3 tbls water

1 1/2 tsp dry mustard

1/2 tsp ground ginger

1/4 tsp ground cloves

Pan fry or broil ham steaks until lighty browned and thoughly heated. remove ham from skillet or broiler pan. combine honey, water and spices; add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. brush over ham. Serve with remaining sauce. (makes 4 servings)



Veal:

Saltimbocca (Provided by: Christina Cash)

4 boneless thin veal slices

1tbls olive oil

1 clove garlic, cut in half

4 slices prosciutto, cut in half

8 fresh sage leaves (omit sage if unavailable, DO NOT use dried sage)

5 tbls marsala wine or medium sherry

1/4 cup half and half

Freshly ground black pepper

POund eal between two pieces of waxed paper, with the flat side of a meat mallet or rolling pin, until very thin. Cut each piecein half to make 8 smaller pieces. In a large skillet heat olive oil and garlic over medium heat until hot. Add veal; cook until brown turning occasionally.Top each piece with a slice of prosciutto and sage leaf. Add broth and marsala. Cover;reduce heat to low, and simmer 5 minutes or until veal is cooked through and tender. Transfer veal to a warm serving platter; Keep warm. Add half and half to mixture in skillet, simmer 5-8 minutes, stirring ocassionally, until liquid is reduced and thickend. Scraping bottom of the skillet to remove browned bits. Remove garlic. Spoon sauce over veal. Season to taste with pepper. (makes 4 servings)