Pepper-Crusted Steaks
with Blue-Cheese Butter
Oh Boy, this is tasty!

4 12- oz. Rib-eye steaks (1 1/4 in. thick)
1 1/2 tsp. kosher salt
1 tsp. cracked black pepper
1/3 cup crumbled blue cheese, softened
4 Tablespoons softened butter

Preheat broiler. Heat a large cast-iron or other heavy-bottomed skillet over medium-high heat, 5 minutes. Sprinkle steaks with salt and 3/4 tsp. of the cracked black pepper. Place in skillet and cook, turning once, 8 minutes for medium rare, or to desired doneness.

Meanwhile, stir together cheese, butter, and the remaining pepper in a small bowl. Dollop each of the steaks with some of the mixture and broil until the cheese begins to melt, 10 seconds. Makes 4 servings.

1 pound fresh mushrooms
1/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine or butter
2 tablespoons dry sherry
1 tablespoon snipped basil or 1 teaspoon dried basil, crushed
1/4 teaspoon lemon-pepper seasoning
or cracked black pepper

Clean mushrooms with damp cloth. Halve mushrooms (quarter any large mushrooms). In a large skillet cook mushrooms, onion, and garlic in margarine or butter over medium-high heat till mushrooms are tender, stirring occasionally. Stir in sherry, basil, and lemon-pepper seasoning or pepper. Cook for 2 to 3 minutes more or till heated through. Serves 4.

1 Prepared refrigerated piecrust
4 peeled, cored, sliced apples (Granny Smith, Jonathon)
2 Tablespoons Flour
1/3 cup sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
2 Tablespoons Apple Jelly

Fit piecrust into a 10 in. tart pan with removable bottom. Prick crust with fork; bake at 400 degrees for 8 minutes. Toss the 4 peeled, cored, and sliced apples with the flour, sugar, cinnamon and ground cloves. Arrange coated apples in crust in concentric circles, (similar to a spiral design, starting in the center). Bake on a baking sheet at 400 degrees for 45 minutes. Heat 2 tablespoons apple jelly until melted and brush over tart. Serves 8.