Veggie Stacks

Pesto Veggie Stacks

2 C. fresh basil leaves
1/2 C. grated Parmesan cheese
1/4 C. pine nuts or chopped walnuts
2 T. grated Romano cheese
3 garlic cloves peeled
1/2 C. plus 3 T. olive oil, divided
1/4 C. all purpose flour
2 eggs, lightly beaten
1/2 C. dry bread crumbs
8 slices eggplant or large zucchini
4 slices tomato
1/4 C. crumbled reduced fat feta cheese


Place the first 5 ingredients in a food processor; cover and process until
blended.  While processing, gradually add 1/2 C. oil in a steady stream until
combined.  Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow bowls.  Dip eggplant
in flour, then in eggs; then roll in crumbs.  Heat remaining oil in a large
skillet, fry eggplant in batches for 1-2 minutes on each side or until golden
brown.  Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet.  Top each with a tomato
slice, 1 T. cheese, 2 t. pesto and remaining eggplant.  Cover and refrigerate
remaining pesto for another use.  Bake at 350 for 5-8 minutes or until heated
through.  Serve immediately.

Marinated BBQ Steak

Broth Marinated BBQ Steak

1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin

Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.

Canning Steaks

Brine For Canning Steaks 


1 c. salt, scant
1 gallon water
1 c. sugar


Boil together in kettle until melted; let cool. This makes enough for 16 quarts.
Put 1 cup brine in quart jar; add steak slices and extra brine if necessary.
Cold pack 1 1/3 hours. When ready to use. Roll in flour and fry.