Week of 11/06/2000

Pepper Steak with Dijon Cream Sauce

2 16 oz. 3/4 inch thick sirloin steaks
9 Tbls. Dijon mustard
4 tsp. coarsely ground black peppercorns
2 Tbls. olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy

Sprinkle steaks with salt. Spread 2 Tbls. mustard on each side of each steak. Press 1 tsp. pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; saute 15 seconds. Stir in broth, cream, brandy and 1 Tbls. mustard. Boil until thickened, 2 minutes. Spoon over steaks. Serves 2.

Baked Spaghetti Squash with Tomato Sauce and Olives
Looking for a vegetarian meal idea?
Try this...you won’t miss the meat!

1 spaghetti squash (about 3 1/4 lbs.)
1 1/2 Tbls. olive oil
1 cup minced fresh onion
1 tsp. dried oregano
1/2 tsp. dried thyme
2 bay leaves
Dash of crushed red pepper
3 garlic cloves, minced and divided
1 cup dry red wine
1/2 cup water
1/3 cup coarsely chopped pitted kalamata olives
1 Tbls. capers
1/4 tsp. freshly
ground black pepper, to taste
1/8 tsp. salt
1 (28 oz.) can crushed tomatoes, undrained
1/4 cup (1 oz.) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Preheat oven to 375°. Pierce squash with a fork. Place squash on a baking sheet; bake for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise, discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 6 cups. Keep warm.

While squash is baking, heat oil in a large nonstick skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper, saute 5 minutes. Add 2 minced garlic cloves, wine and the next 6 ingredients (wine through tomatoes), bring to a boil. Reduce heat, and simmer until thick (about 30 minutes). Discard bay leaves. Serve sauce over squash.
Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle over each serving. Serves 6.

Wensley Cake
A no fuss cake that will disappear every time!

2 sticks butter
1 cup brown sugar
4 large eggs, slightly beaten
2 cups all purpose flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. each of mace, ground cloves and cinnamon
1 cup golden raisins (may substitute dried cherries)
1 1/4 cups currants
1 cup dark raisins
1 cup grated apple
grated zest of 1 orange

Preheat oven to 375°. Butter an 8 inch round cake pan,
(2 inches deep) and line with parchment paper. Beat together butter and brown sugar and when smooth, add eggs. In a separate bowl, mix together flour, baking powder, ground ginger, mace, ground cloves and cinnamon.

Incorporate dry mixture into butter mixture in small batches until all of flour mixture is mixed in. Add raisins (or dried cherries), currants, dark raisins, apple and all of orange zest. Mix well.

Bake in the middle of a preheated oven for 25 minutes. Reduce the heat to 325° and bake for 1 hour more, checking the cake from time to time. It is done when a skewer comes out with some crumbs adhering to it.

The cake, wrapped in wax paper and stored airtight will improve after a few days and keeps well.

Southwestern Pizza
Great flavors!

1 prepared pizza shell
1/2 cup BBQ sauce
1 large grilled chicken breast, meat removed
and cut in bite sized pieces
1 cup of grated smoked Gouda cheese
1 cup of Mozzarella cheese, grated
1/2 cup red onion sliced in rings
2-3 Tbls. cilantro, chopped

Spread BBQ sauce on pizza shell and add chicken, evenly distributing. Layer Gouda cheese, some of onions, Mozzarella cheese and remaining onion. Bake on cookie sheet or pizza stone at 400š for 15- 20 minutes or until cheese is melted and pizza is heated through. Top with cilantro and serve immediately. Serves 3 to 4.