1 1/4 lbs. boneless steak
4 Tbsp favorite hot sauce, divided
dash celery salt
dash garlic powder
2 Tbsp butter, divided
1/2 lb. fresh mushrooms, sliced
2 Tbsp blue cheese, crumbled

Cut steak if necessary into 4 servings, against the grain, and place in a large glass baking pan.
Sprinkle 1 Tbsp hot sauce over steak, turning to coat all sides, then sprinkle with celery salt and garlic powder, again turning to make sure the steak is well coated with seasonings.
Cover with plastic food wrap and put in refrigerator for at least 20 minutes.
In a large skillet over medium-high heat, melt 1 Tbsp of the butter. Add mushrooms, stirring and cooking until they are soft and have browned. Remove and keep warm.
In same skillet over medium-high heat, melt 1 Tbsp of the butter, and put the steak pieces in the hot butter, searing and cooking for 1 minute on first side, flip, then cook until done as you like.
Remove skillet from heat and pour the remaining 3 Tbsp of hot sauce over the steaks and turn to coat, then sprinkle the blue cheese on top of steaks.
Divide the warm mushrooms onto 4 plates and top with the steaks from the skillet, making sure to include plenty of blue cheese on each piece, and spoon over any drippings from the skillet.
Serves 4.

2 eggs
1 cup half and half
2 1/2 cup flour
1 pound chicken breast, cubed
1/2 cup vegetable oil
peel from 1/4 orange, washed and cut julienne style into 1/8 inch strips

Heat the 1 tablespoon of vegetable oil in a small saucepan over medium heat, then add garlic and green onions and saute for 1 minute.
Add sugars, water, tomato sauce, chili garlic sauce, and soy sauce; stir and bring to a boil, then turn heat down to low and simmer for 5 minutes or until sauce thickens; remove from heat and set aside.
In a bowl, beat together the eggs and half and half.
In another bowl, put the flour.
Coat the chicken pieces first in the flour (a few pieces at a time), then in the egg mixture, then back in the flour again – set pieces aside on a plate until they are all coated.
Into a large wok, pour the 1/2 cup vegetable oil and bring heat up to 375 degrees or about medium high heat.
Cook chicken in small batches in the hot oil until golden brown, making sure to turn them with a spatula or tongs until they are cooked on all sides.
As they cook, remove to a paper-towel covered plate, and continue cooking chicken until all pieces are cooked and removed from skillet or wok.
Discard the oil from the wok and then place the wok back on the burner over medium heat.
Add the orange peel to the wok and cook for a minute, stirring, to allow the natural oils to be released.
Add the previously prepared sauce and the cooked chicken to the wok with the orange peel and cook for a minute or until heated through.
Serve with brown or white rice.
Serves 6

Combine ground beef, mushrooms, onion, salt, and pepper in a large bowl.
Shape this meat mixture into 4, 1-inch thick patties.
Pour barbecue sauce into dish and have brush ready.
Place patties on a grill directly above medium coals and grill to desired doneness, turning often and brushing with barbecue sauce as they cook.
Place burgers on buns with one slice of onion, one slice of tomato, and one leaf of lettuce.
Add condiments as you please.
Serves 4.

Grease and preheat a waffle iron.
Sift sugar, flour, baking powder, and salt in a large bowl.
Stir together the oil, milk, and eggs in a separate bowl, then stir into the bowl with the dry ingredients and blend until just moist – do not over-mix.
When waffle iron is heated, pour 3/4 cup batter for an individual waffle; close lid and cook until steaming stops and waffle is golden brown.
Makes 6 waffles.

kabobs:
1 1/2 lbs boneless, skinless chicken breasts, cubed into about 1 1/2 to 2 inch pieces
2 yellow summer squash, cut in 1 inch chunks
12 mushroom caps, medium size
1 large red or green bell pepper, cut in 1 inch square chunks
olive oil

Preheat oven to 375 degrees and grease a shallow baking dish.
Whisk together all the sauce ingredients in a medium saucepan; put over medium-low heat and cook until the butter melts and the sauce is heated through, about 5 minutes; remove from heat.
Arrange kabobs by skewering the chicken and veggies in alternating pattern.
Drizzle olive oil over kabobs.
Bake oiled kabobs in oven about 10 minutes, turning once.
Brush the kabobs with sauce and return to oven for 5 minutes, then repeat once more.
Total cooking time is about 20 minutes.
Chicken should cook until it is no longer pink inside and the vegetables should be tender.
Use any leftover sauce as a serving sauce.
Makes about 6 servings.

Heat chili over medium heat in small saucepan until warm.
Meanwhile, wrap tortillas loosely in paper towels, then warm in the microwave for about 15 seconds to make them soft and pliable.
To assemble wraps; divide evenly between the 4 tortillas the nacho cheese chips, the onions, and the Cheddar cheese. Wrap loosely and serve immediately.
Serves 4.

pizza toppings:
1 cup refried beans
1/4 cup green onions, chopped
2/3 cup enchilada sauce
1/4 cup diced tomato
1 cup shredded Cheddar-Monterrey Jack cheese blend

Mix beef, water, and taco seasoning together in a large skillet over medium-high heat. Cook together, stirring often, until beef is browned and cooked thoroughly; set aside.
Preheat oven to 375 degrees.
Brown tortillas simply in a skillet sprayed with cooking spray over medium heat. Put tortilla in hot skillet for about 30 seconds until brown specks appear on the bottom, flip and fry for 30 more seconds. Remove to a plate and repeat for each tortilla. If the tortillas bubble up, just poke the bubble with a knife so it lays flat again.
Form each “pizza” by putting tortillas on baking sheets, then evenly distributing ingredients in the order listed on each pizza.
Place in oven just until cheese melts and lightly browns.
Makes 8 individual size pizzas. Serves 4 to 8.

Put ground meat in a large skillet over medium-high heat and cook until slightly browned; remove from heat and set aside.
In the same skillet, add the rice from the box, and the butter, and cook over medium heat until slightly browned.
Add the seasoning packet, 2 1/2 cups water, and corn, stir and bring to a boil; turn heat down to low, cover skillet, and let simmer for 15 to 20 minutes or until rice is fully cooked.
Now add the cooked ground meat and the barbecue sauce, stirring to combine.
Top with cheese, cover, and let sit for 5 minutes or until the cheese is melted.
Will serve about 4 people.

Preheat oven to 350 degrees F.
Separate biscuits, then press or roll each biscuit on a board covered in flour. Shape each biscuit into a 7×4-inch oval.
Spread 2 teaspoons mustard down center of each biscuit, lengthwise.
Top each biscuit with two pieces of cheese, then place a frankfurter in the center of each biscuit.
Fold sides and top of dough over each frankfurter to encase them completely, then pinch the edges to seal.
Place corn dogs on a greased baking sheet, seam-side down.
Bake for 20 to 25 minutes until golden brown.
Cool for a few minutes before serving.
Serves 8.

Preheat oven to 450 degrees.
Put skillet over medium-low heat, add oil, mushrooms, and onion and cook about 10 minutes or until soft.
Put pizza crust on baking sheet or pizza stone and spread vegetables on top.
Spread artichoke hearts and cheese evenly on top.
Bake in preheated oven for 8 to 10 minutes or until cheese is melted.
Remove and let cool slightly before cutting.
Serves 2.