1 T Olive Oil
1/2 c finely chopped shallots
1/2 c diced fresh Shitake mushrooms
1/2 c thinly sliced green onions
2 T Cognac
1/4 tsp salt
1/4 tsp cracked black pepper
2 boneless beef top loin steaks cut 1 3/4 to 2 inches thick

In a medium nonstick skilled, heat oil over medium heat.  Add shallots and mushrooms; cook for 4 minutes.  Add green onions; cook and stir 3 minutes more.  Remove from heat; stir in Cognac, salt and pepper.
Using a sharp knife, make a pocket in each steak by cutting horizontally along a  long side to within 1/2 inch of each of the other sides.  Spread half of the shallot mixture inside each pocket; secure with 2 or 3 wooden toothpicks.
Prepare grill for indirect grilling.  test for medium high heat above the drip pan.  Place steaks on grill rack over the drip pan.  Cover and grill for 25 to 30 minutes or until medium rare doneness (145 degrees F) or medium doneness (160 F) turning once halfway thru grilling.  Remove

3 c potatoes, boiled and mashed
1 c shredded Cheddar cheese, divided
6 oz can French Fried Onions, divided
1 1/2 c chicken, cooked and cubed
10 oz pkg frozen mixed veggies, thawed
10 3/4 oz can cream of chicken soup
1/4 c milk
1/4 tsp pepper
1/2 tsp dry mustard
1/4 tsp garlic powder

Combine potatoes, 1/2 cup cheese and 1/2 can onions.  Mix Well.  Spread in a greased 2 quart dish.  Set aside.  Mix chicken mixture.  Bakes uncovered at 375 degrees for 30 minutes.  Top with remaining cheese and onions.  Return to oven until cheese melts…3 to 5 minutes.  Makes 4 to 6 servings.

1/2 lb ground ham
1/2 lb ground pork
1/2 lb corned beef
4 T chopped onion
2 T fresh chopped parsley
1/4 c shortening
2 c flour
2 c milk
1 tsp dry mustard
2 lb sauerkraut, drained
flour
2 eggs slightly beaten
fine dry bread crumbs

Add meats, onion and parsley to food processor.  Process until well mixed.  In a large skillet, melt half shortening and saute mixture, stirring constatly until browned.  Blend in flour slowly stir in milk and seasonings.  Cook til mixture is light and fluffy…(mixture will be stiff at first; it becomes fluffy as it cooks).  Allow to cool.  Add sauerkraut and stir; put mixture in food processor again and blend.  Return mixture to skillet and cook, stirring constantly, until quite thick.  Cool.  Roll into walnut size balls.  Dip in flour, beaten eggs and coat in bread crombs.  Melt other 1/2 shortening and fry til golden.

2 c cooked chicken, drained
11 oz can corn, drained
14 3/4 oz can cream of chicken soup
10 oz can cream of broccoli soup
7 oz box cornbread mix
1 egg, beaten
1/3 c milk
Garnish, Cheddar Cheese, grated

Directions:
1.  Preheat oven to 350
2.  Combine chicken, corn and soups in a 9 by 9 baking dish; smooth mixture with a spoon.
3.  In separate bowl, mix cornbread, egg, and milk until just moistened
4.  Pour over chicken mixture.
5.  Bake for 30 minutes to 35 minutes or until cornbread is golden

Makes 9 to 12 servings

1 box fast cooking long grain & wild rice mix or dirty rice mix with seasoning packet
1 lb chorizo sausage, cut diagonally into 1/2 inch slices
1 3/4 c boiling beans, drained
1 can Progresso black beans, drained
1 lg green pepper, chopped
1 med onion, diced and sauteed in olive oil
Add cajun seasoning to taste and dash of hot sauce
 
Preheat oven to 375 degrees.  Spray 2 quart round casserole with cooking spray…In casserole stir rice mix, contents of seasoning packet and boiling water.  Add sausage, bell pepper and black beans…stir carefully.  Cover tightly with foil.  Bake 25 to 30 minutes or until rice in tender.