Pasta Verde
4 eggs
1/4 cup whipping cream
3 tablespoons butter
1 1/2 cups sliced fresh mushrooms
1/2 cup finely chopped onion
3 tablespoons butter
1- 10 ounce frozen chopped broccoli cooked and well drained
12 ounces hot cooked linguine or fettucini
1 cup grated parmesan cheese
pepper
Let eggs, whipping cream and 3 tablespons of butter stand at room temperature for 2 to 3 hours. In skillet cook mushrooms and onion in 3 tablespoons butter until onion is tender.
Stir in cooked broccoli, heat through. Beat together eggs and whipping cream just until blended. Toss pasta, pour egg mixture over and toss until pasta is well coated. Add broccoli mixture, parmesan cheese and pepper. Toss to mix. Serve immediately.
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Broiled Marinated Flank Steak
1 flank stead about 1 1/2 pounds, tenderize with garlic-seasoned meat tenderizer
4 to 6 tablespoons mustard (honey mustard, regular mustard, whatever kind you like)
2 to 3 tablespoons Worcestershire sauce
Put steak on cutting board and with sharp knife, score surface of steak in diagonal crisscross pattern. Don't cut too deeply. Turn and score the other side in the same way.
Sprinkle both sides of steak with meat tenderizer, then spread lightly on both sides mustard and Worcestershire sauce. Cover with plastic wrap and leave for several hours, or overnight in refrigerator.
Broil 4 inches from heat for four to five minutes on each side, depending on thickness and desired doneness. (Should be pink in the middle) Slice very thinly and serve.
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