SUNDAY SUPPER

This is a recipe from my Mom's recipe box. Maggie asked for it tonight for our last family dinner before she and Zac go back to school.


BEEF SLICES IN WINE

2# flank steak, sliced thinly on the horizontal
1/4 cup butter
2 cloves garlic, minced
1/2 t salt
1/2 t rosemary
1/2 t oregano
1/2 t basil
1 c red wine
1 c tomato sauce
2 T flour
1/2 # sliced mushrooms
2 T chopped parsley

Brown beef slices in butter, a few at a time and then remove to a plate. In remaining pan juices, brown garlic and add wine, tomato sauce herbs and meat. Bring to a simmer. cover and simmer for 1-1.5 hours.

Put 1 spoonful of sauce in a bowl and whisk in flour. Stir mixture into remaining sauce add mushrooms and parsley. Cook until mushroom are tender, about 15 more minutes. Adjust salt.

Serve over rice.

SUNDAY SUPPER

It is a cold and rainy night - sounds like one of those bad novels...and a great night for soup!

TORTELLINI SOUP

1 T butter

4 garlic cloves, minced

28 oz chicken broth

1 9 oz package cheese tortellini

1 14.5 oz can Italian style stewed tomatoes

1 bunch spinach

6 fresh basil leaves chopped, or 1 t dried

Parmesan cheese

Melt butter in heavy, large saucepan over medium heat, add garlic and asute 2 minutes.

Stir in broth and tortellini. Bring to a boil, then reduce heat.Season with salt and pepper and simmer until tortellini are tender, about 5 minutes.

Stir in tomatoes, spinach and basil. simer about 5 minutes and serve with parmesan cheese on top.

SUNDAY SUPPER

My boy is coming home for a few days - so tonight I am making his favorite Sherry Meatballs. Ally will have a chicken breast. I will also make a berry crisp for dessert.

ZAC'S FAVORITE MEATBALLS

1 1/2 lb ground beef

1 cup bread crumbs

1 cup minced onion

1 1/2 t cornstarch

dash allspice

2 eggs, beaten ( may use egg substitute or egg whites only)

1 cup 1/2 & 1/2

1 t salt

1/3 cup flour

2 cups water

1/2 sup dry sherry

4 beef bouillon cubes

oil for browning

Combine meat through salt and mix well. Shape into balls, brown in hot oil. Transfer browned meatball to warm plate. when done with browning, add flour to pan drippings (add more oil, if necessary, should equal about 3 T). Whisk in water, sherry, bouillon cubes and add salt as necessary. Cook until smooth. Arrange meatballs in sauce and simmer, covered, for about 30 minutes. I serve with wide egg noodles, can be served with rice.

SUNDAY SUPPER

CHICKEN MILANESE

1 T minced shallot

2 t red wine vinegar

1/2 t dijon mustard

1 small clove garlic (mash to a paste with 1/4 t kosher salt with side of chef's knife)

salt and pepper

2 T plus 2 t extra virgin olive oil

1 medium tomato sliced in 8 wedges

3-4 boneless chicken breast halves

1 large egg

1 cup plain breadcrumbs ( fresh if you want to go to the trouble)

2 T unsalted butter

4-6 oz fresh baby arugula or mache

In large bowl whisk the shallot, vinegar,garlic paste, mustard and a large pinch of pepper. Add 2 T olive oil in steady stream while whisking. Add the tomatoes to the vinegrette and set aside up to 2 hours.

Pound chicken between sheets of wax paper to about 3/8 inch thick, Season with salt and pepper. Beat the egg in a shallow bowl, spread crumbs on a plate. Dip chicken in egg and then crumbs, shake off excess. Heat pan with 2 T butter and 2 t olive oil until hot, add chicken and cook until golden brown, shaking pan and keeping breast separate. Turn and cook on other side, Season. Drain for a moment on paper towel.

To serve, add the arugla to the vinegrette and toss. Arrange cutlets on warm plate and top with a tall pile of salad.