Sandwiches are such super summer food because they are
so portable and you can really mix them up to keep
it interesting. Sounds easy but people can be intimidated
by these and it is really no big undertaking. These SUPER
ROAST BEEF SUBS are a great example of a no-bake take that
is great for both picnics and parties and can survive a
trek in the cooler.

Enjoy!  Marzee

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RECIPE: SUPER ROAST BEEF SUBS
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INGREDIENTS:
1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend

DIRECTIONS:
Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding
back a corner to allow steam to escape. Microwave at
HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf
lengthwise; hollow out bottoms of loaves, leaving 1-inch-
thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture,
and remaining roast beef. Sprinkle with tomato and cheese;
spread with remaining salsa mixture, and sprinkle with
remaining lettuce. COVER with bread tops, and press down
lightly. If desired, wrap in plastic wrap and chill.

YIELD: 8-10 Servings
CATEGORIES: Sandwiches, Lunches, Quick Fixes

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                 MARZEE’S CORNER

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 KEEPING FOODS SAFE ON THE GO:

(FSIS) For bag lunches, picnics, or celebrations
away from home, food can be kept safe if it is first
handled and cooked safely. Then, keeping food cold
while transporting and serving, as well as practicing
safe grilling techniques, can prevent food borne illness.

Beginning with Safe Food Perishable food must be kept
cold or frozen at the store and at home. In between,
the food should be at room temperature or in the car
as little time as possible.

Then it must be kept cold or cooked and chilled.
Food should not be out of the refrigerator or oven
longer than 2 hours.
 
Why? Bacteria grow and multiply rapidly in the danger
zone between 40 degrees F and 140 degrees F (out of
the refrigerator or before food begins to cook). So,
food transported without an ice source or left out in
the sun at a picnic won’t stay safe long.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Fettuccine, fettuccine, fettuccine, I cannot even begin to
imagine how many different ingredients can be used atop this
wonderful pasta. We often associate this however with a
“heart-attack-on-a-plate” primarily for the ever popular
“Alfredo” course, but it doesn’t have to be like that if you
stay away from the heavy cream  sauces. For instance, this
BEEF & ARTICHOKE  FETTUCCINE is rather hearty yet rings
in at mere 320 calories per serving. I envision a nice salad
sitting alongside this meal.

I do get a lot of requests for nutritional information of
my recipes and would like to share that I do print when
available, however this information is largely unavailable
on my recipies…hope you understand.

Enjoy!  Marzee

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RECIPE: BEEF & ARTICHOKE  FETTUCCINE
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INGREDIENTS:
8 ounces uncooked fettuccine – spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
  and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne
strips freshly ground pepper 1/3 cup chopped toasted pecans

DIRECTIONS:
Cook fettuccine as directed on package. While fettuccine
is cooking, heat reserved marinade in 10-inch skillet over
medium heat. Cook onion in marinade about 4 minutes, stirring
occasionally.  Stir in half-and-half; heat until hot. Stir
in Parmesan cheese, artichoke hearts and beef. Heat until
hot. Drain fettuccine; stir into sauce and toss with 2 forks.
 Sprinkle with pepper and pecans.

YIELD: 6 SERVINGS
Categories: Main Dishes, Pasta

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                 MARZEE’S CORNER
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PERKY PASTA: How do you cook pasta perfectly every time?

* Boil 4 to 6 quarts of water for one pound of dry pasta.
(You can divide this recipe depending on how much pasta
you are cooking.) Add the pasta with a stir and return
the water to a boil. 

* Stir the pasta occasionally during cooking.

* Follow the package directions for cooking times. If
the pasta is to be used as part of a dish that requires
further cooking, undercook the pasta by 1/3 of the cooking
time specified on the package.
 
* Taste the pasta to determine if it is done. Perfectly
cooked pasta should be “al dente,” or firm to the bite,
yet cooked through.

* Drain pasta immediately and follow the rest of the recipe.

 
TIP: The only time you should rinse pasta after draining is
when you are going to use it in a cold dish, or when you are
not going to sauce and serve it immediately. In those cases,
rinse the pasta under cold water to stop the cooking process,
and drain well.

TIP: To keep pasta from sticking……
A. Use plenty of water (4-6 quarts for each pound of pasta)
and don’t overcook it. Follow the package directions for
cooking times. Follow the steps above for perfectly cooked
pasta every time.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Is the key to a man’s heart really through his stomach?
I’ve decided we need a romantic dinner recipe idea today
so I went with a couple-sized portion of TENDERLOIN FOR 2 -
TOPPED WITH HERBED CHEESE. This is a terrific choice because
of it’s easy preparation you will not be taking away time with
your special Valentine. Couple this with whatever sides you
like, nothing too heavy since you’ve already got the beef. Add
a little wine, fresh flowers, soft music and some candlelight
and you’ve got Cupid’s perfect setup for a romantic dinner
for “2″. I hope Cupid has good things in store for you!
Some foods have been known to be an aphrodisiac..check out
the Corner below to see if the popular oysters recipe works
for you too…you don’t need to let me know though.
 
Enjoy!  Marzee

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RECIPE: TENDERLOIN FOR 2 – TOPPED WITH HERBED CHEESE
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INGREDIENTS:
4 (1-inch thick) beef tenderloin steaks
2 tablespoons softened cream cheese
4 teaspoons blue cheese, crumbled
4 teaspoons plain yogurt
2 teaspoons minced onions
dash of pepper
1 large garlic clove, halved
1/2 teaspoon salt, divided
2 teaspoons freshly chopped parsley

DIRECTIONS:
Combine cream cheese, blue cheese, yogurt, onion and pepper;
reserve. Rub each side of beef steaks with garlic. Place
steaks on rack in broiler pan so surface of meat is 2 to 3
inches from heat. Broil 5 to 6 minutes. Season with salt.
Turn and broil 3 to 4 minutes. Season with remaining salt.
Top each steak with an equal amount of reserved cheese
mixture. Broil an additional 1 to 2 minutes. Garnish with
parsley.

Yield: 2 Servings
Category: Beef, Main Dishes, Dinner for 2

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                 MARZEE’S CORNER
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            APHRODISIAC FOOD OR NOT?

Did you know that oysters have always been linked with
love? When Aphrodite, the Greek goddess of love, sprang
forth from the sea on an oyster shell and promptly gave
birth to Eros, the word “aphrodisiac” was born. Casanova
also used to start a meal eating 12 dozen oysters. Go
figure. Well, oysters may or may not cause people to fall
in love with each other as “rumored” but there sure are
tons of people who’ve fallen in love with the oysters.
Here’s a wonderful recipe for OYSTERS CASINO (yes a cooked
one) for anyone wishing to give this little gourmet
delicacy a shot.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.

Wrapping up thw week with another great winter warmer that
can also be a hit with the upcoming SuperBowl… that’d be
chili of course. There are so many different types you could
never have tried them all and Hubby recently tried a venison
version that was real good I’m trying to get the recipe for.
Ever bake chili? This recipe today is a real spicy and tasty
version that you bake. Serve it up with some cornbread on
the side.

Enjoy!  Marzee

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RECIPE: BAKED CHILI
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INGREDIENTS:
1 1/2 cups dried pinto beans
5 1/2 cups water
1 pound round steak, trimmed, cut into 1-inch pieces
2 1/2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp cayenne pepper
1 1/2 cups onion, chopped
3 cloves garlic, minced
3 1/2 cups tomato sauce

DIRECTIONS:
Preheat oven to 325 degrees. Rinse beans thoroughly and
sort through to remove dirt. In a large Dutch oven,
cover beans and water, and heat to a boil. Boil for two
minutes. Add remaining ingredients and stir. Cover and
bake in oven until beef and beans are tender, about 4
hours. Remove from oven and stir. Serve with a small
amout of sour cream, chopped green onions and shredded
cheddar cheese as toppings.

Yield: 8 Servings
Category: Soups & Stews

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                 MARZEE’S CORNER
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          SPICES…MAKE YOUR OWN CHILI POWDER

Here’s a recipe you can conjure up on your own for chili powder.

1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder

Combine all ingredients; store in an airtight container. Glass
jars are best for keeping spices.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Where’s the beef? Here’s the beef! Check out this recipe for
BEEF AND BLACK BEANS OVER ORZO for a saucy dish. If you like
lots of spice you can even add a little bit of minced jalapeno
to the mix when you add the onions (I wouldn’t recommend
more than 1 and seed it first). BTW: orzeo is a variety of
small pasta that is the size and shape of rice which can be
found in most stores.

Enjoy!  Marzee

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RECIPE: BEEF AND BLACK BEANS OVER ORZO
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INGREDIENTS:
1 pound lean boneless top round
1/4 cup balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons dry oregano
2 cloves garlic, crushed
Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup carrot, chopped
2 cloves garlic, minced
1 14 oz. can beef broth
1 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz. can black beans, drained
2 1/2 cups orzo, cooked
2 tablespoons green onions, thinly sliced

DIRECTIONS:
Trim fat from steak; cut steak into 1-inch pieces. Combine
vinegar and next 4 ingredients in a heavy duty zip-top plastic
bag. Add steak; seal bag, and shake until steak is well coated.
Marinate in refrigerator 1 hour, turning bag once. Remove steak
from marinade, reserving marinade. Coat a Dutch oven with cooking
spray; place over medium-high heat until hot. Add steak; cook 10
minutes or until browned on all sides, stirring frequently (or
brown the beef in a 500 degree oven for about 10 minutes). Drain
and pat dry with paper towels. Wipe drippings from Dutch oven
with a paper towel. Coat Dutch oven with cooking spray. Place
over medium-high heat until hot. Add onion and next 4 ingredients.
Saute until vegetables are tender. Add steak, beef broth, and
next 6 ingredients; bring to a boil. Cover, reduce heat, and
simmer hour. Uncover and simmer an additional hour and 20
minutes or until mixture is thickened and beef tender. Stir in
reserved marinade and black beans, simmer 5 minutes. To serve,
spoon 1/2 cup orzo into each individual serving bowl. Top evenly
with beef mixture and sprinkle with sliced green onions.

Yield: 6 Servings
Category: Beef, Low Fat
Nutrition Facts
Amount Per Serving: Calories 388 – Calories from Fat 38
Percent Total Calories From: Fat 10%, Protein 33%, Carbohydrate
58% Totals and Percent Daily Values (2000 calories): Fat 4g,
Saturated Fat 1g, Cholesterol 48mg, Sodium 532mg, Total
Carbohydrate 56g, Dietary Fiber 2g, Sugars 0g, Protein 32g,
Vitamin A 2225 units, Vitamin C 30 units, Calcium 0 units, Iron
5 units

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                 MARZEE’S CORNER
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               LOW FAT DESSERT TRICK:

Try this low calorie, no fat, desert….people will rave over
it!. When you start to prepare you meal, place a few bananas
in the freezer (these can be the very overripe ones you were
someday going to make into banana bread but forgot). At the
end of the meal, take your frozen bananas and put them in the
food processor. Pulse them till they become a smooth “ice cream”
and serve immediately. The result is a rich creamy treat that’s
not full of fat. Serve it as an ala mode or by itself. You can
even drizzle on some no fat chocolate syrup and whipped cream
for a sundae.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved