• Lay steak out flat. Salt and pepper to taste.
• In a mixing bowl, combine the roasted red pepper and cream cheese. Mix until smooth.
• Spread cream cheese mixture over the steak.
• Sprinkle on the spinach and feta.
• Then add the diced artichokes and tomatoes.
• Finally, sprinkle all with the shredded cheese.
• Roll the steak up from the long edge, like a jellyroll, and secure with kitchen twine.
• Heat grill to medium heat.
• Grill steak on all sides until browned, approximately 12 minutes total.
• Reduce heat to low and brush steak with olive oil.
• Rotate and brush the steak every 10 minutes for 20-30 minutes or until the internal temperature reaches 145°.
• Remove from heat and allow to rest for 5 minutes.
• Place on a serving platter and remove the kitchen twine.
• Cut into 1 inch slices and serve warm.

• Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.
• Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.
• Carve steaks; drizzle with remaining glaze.

1. Preheat oven to 350° F. Heat oil in large skillet on medium-high heat. Add beef; cook and stir until browned. Drain fat, if needed. Return beef to skillet. Add onion, seasoned salt and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted.

2. Place 3 tortillas on ungreased baking sheet. Spread 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional seasoned salt, if desired.

3. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm.

• Trim any fat from the ham steaks and sauté in clarified butter until the edges of the ham turn golden and the butter starts to brown.
• Remove ham from pan and keep warm.
• In the same pan, pour in water, coffee and cream or milk.
• Bring to a boil, stirring and scraping the bottom of the pan.
• Cook until the gravy thickens. Note that this gravy does not get as thick as a regular gravy. If you want a thicker consistency, stir in 1 tablespoon of cornstarch and another 1/4 cup of milk. Keep stirring as it thickens.
• Serve over warm ham with rice.

• Place the ham in a shallow baking dish (9- x 13-inch works well).
• In a mixing bowl, combine the remaining ingredients. Stir until well mixed.
• Pour the mixture over the ham and marinate for 1 to 2 hours.
• Preheat the grill to medium heat.
• Remove the steaks from the marinade and place directly on the grill.
• Grill each side until nicely borwned or until grill marks appear (5-10 minutes on each side).
• Meanwhile, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer 15-20 minutes, allowing the sauce to cook down and thicken slightly.
• Serve the sauce on the side with the ham steaks.

• Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
• Meanwhile cut beef steaks into 1/4-inch thick strips.
• Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
• Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

HALIBUT:
• Oil grill grates with vegetable oil to prevent the halibut from sticking. Preheat the gas grill to medium-high heat.
• Lightly oil both sides of the halibut steaks. Season with salt and pepper (to taste).
• Grill 7-10 minutes on each side or until the flesh flakes easily.
• Serve immediately, garnish with fresh lemons, and top with the wine and pear dressing.

WINE AND PEAR DRESSING:
• Cactus pears or any other variety of pear can be used to make this tasty dressing. If cactus pears are used, prepare the pear by removing the skin. Hold the pear with a fork to protect your fingers from being cut by the needles. Slice off the ends of the pear; then cut the pear in half. Remove the seeds and slice. For other varieties of pears, simply peel, core, and cut into slices.
• Melt the butter in a heavy skillet.
• Add the sliced mushrooms and sauté for approximately 7 minutes.
• Add the green onions, pear slices, and wine.
• Continue to cook for 3 minutes.
• Combine 2 tablespoons of water with the corn starch.
• Whisk the corn starch mixture into the sauce.
• Cook until thick, stirring constantly.
• Season to taste, and serve over the grilled halibut.

• Preheat oven to 400°F. If grilling, start the grill.
• Trim the venison, if necessary. Make a marinade of red wine, 1 tablespoon olive oil, the soy sauce and several grinds of pepper. Put the marinade and venison in a shallow bowl or zipper-top bag; turn the venison around in the marinade so it's well coated and leave until the mushroom are almost done roasting.
• Wipe the mushrooms clean; if necessary, rinse and pat dry. Cut into halves or quarters, depending on their size. Pour 2 or 3 tablespoons olive oil onto a rimmed baking sheet large enough to hold the mushroom pieces in a single layer. (If you wish, line the sheet with foil first to make clean-up easier). Using your hands, turn the pieces around in the oil so all are coated. Lightly salt and pepper. Roast for 15 minutes, turn pieces over and continue roasting for another 10 minutes. Turn off oven and put plates in to warm.
• When the mushrooms are almost done, wipe the venison dry (reserve the marinade) and pan-broil (heat a heavy skillet, preferably cast iron, lightly filmed with oil, until hot) or grill, to the desired stage of doneness. Because most venison is very lean, it will be best if not cooked past medium.
• Serve venison on warmed plates with mushrooms scattered over. If a pan sauce is desired, add 1/4 cup water to the marinade. Pour into the broiling pan and quickly reduce by half. Spoon over meat and mushrooms and serve immediately.

• Mix meat, egg, crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into ovals or rectangles about 3/4" thick.
• Heat a skillet large enough to hold steaks in a single layer, and film with oil. When hot, add meat and cook about 4 minutes, turn and cook to desired doneness, 8 - 10 minutes total cooking time.
• While meat cooks, mix cornstarch and 1 tablespoon water to a smooth paste. Add Worcestershire sauce and milk.
• When meat is done, remove to a platter. Pour or spoon off all but about 1 tablespoon fat from the pan, leaving any browned bits. Add milk mixture and cook, stirring constantly, until thickened, 1 - 2 minutes. Add salt and pepper to taste. Spoon gravy over meat and serve hot. Good with potatoes, noodles or rice.

Soak each filet in the prepared Guinness-Burgundy-Brandy Marinade. Refrigerate for 24 hours or more. Remove and drain filets when ready to grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Near the end of cooking, top with a slice of Brie so it melts for a nice presentation.

To make a sauce to cover meat, melt the 1/2 cup butter in a small saucepan. Stir in flour and brown. Blend in the beef stock and 1/2 cup of marinade until smooth. Stir in mushrooms and heat through. Remove from heat and stir in ½ cup burgundy. Pour sauce over filets.

• Cut pork into small cubes, about 1/2". Trim off excess fat. Salt and pepper lightly. Wash apple (don't peel), remove core and chop into small dice, 1/2" or smaller. Finely chop onion.
• Heat oil in skillet. Add pork and onion to hot skillet and brown lightly, about 5 minutes.
• Add apple, cranberries, soy sasuce and cider or water. Simmer until most of the cranberries  have "popped" and liquid is mostly evaporated, about 15 minutes (add more water if needed to keep mixture from drying out).
• While meat mixture cooks, cut squash in half lengthwise and scoop out seeds and fibers. Microwave, cut, side down, until soft, 8 - 10 minutes.
• Taste meat mixture for seasoning. If too tart, stir in a teaspoon of honey or sugar. Spoon into cooked squash halves and serve hot.