• Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.
• Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.
• Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.
• Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.
• Sprinkle the enchiladas with the remaining salsa and enchilada sauce. Sprinkle with the sliced olives, then cover the casserole with the shredded cheddar cheese. Bake them in the hot oven, uncovered, for about 20 to 30 minutes, or until the cheese is bubbly.

• Trim as much fat off the tails as you can.
• Season with Paula's house seasoning Sprinkle with soy sauce and cover with sliced onions and bay leaves. Cover with 1 cup water.
• Cover the dish with foil. Bake for about 3 hours at 325 degrees.

• In heavy dutch oven (preferably enameled cast iron), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
• To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent.
• Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
• While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
• Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
• Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
• Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.

• Combine flour, salt and pepper in bag.
• Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
• Heat skillet with 2-3 tablespoons of butter and a dash of oil.
• Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
• Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
• Return onions to pan til heated. Remove liver and onions from pan and plate.
• Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
• Pour over liver and onions, sprinkle with parsley and serve.

• Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crockpot.
• Place all ingredients in a crockpot.
• Cook on High for 5-6 hours or Low for 8-10.
• Remove the meat from the crockpot and place it on a deep plate to collect juices.
• Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
• Place in a saucepan and keep warm.
• Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
• (Remember to add the juices that drain off the meat).
• Heat Hoagie buns to warm and slice the meat thin.
• Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

• Directions
• Place first seven ingredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.
• Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
• Combine the cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.
• Place meatballs and sauce in buns/rolls and top with mozzarella cheese. Bake in the oven for about 6 minutes to get toasty
• (A friend places the raw meatballs & sauce in the crock-pot and cooks them for 8+ hours on low, but I have never tried this.).

Directions

• In a small bowl combine butter, blue cheese, parsley, basil and garlic. Set aside.
• Grill steaks to desired doneness.
• Top each steak with a generous amount of the butter mixture.
• Chill the remaining butter for another time. (Try the butter mixture tossed with hot cooked vegetables).

Directions

• In a large resealable plastic bag, combine the first 11 ingredients. Add steaks. Seal the bag and turn to coat.
• Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
• Drain and discard marinade.
• Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

Directions

• Blend all ingredients, pour over steaks.
• Marinate 3 hours, turning frequently.
• Grill to your liking.

Directions

• Place steak in a plastic sealable bag.
• In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
• Let meat set at room temperature for at least one hour prior to grilling.
• Remove meat from the marinade and discard marinade.
• Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
• Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes.
• Be careful not to overcook.
• Thinly slice the steak across the grain.