MUSHROOM BEEF STROGANOFF

2 tbsp butter

1 tbsp olive or canola oil
1 1/2 lbs sirloin steak, sliced thin
1 lb fresh mushrooms, sliced
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 tsp dried thyme
1/2 tsp dried marjoram
Hot cooked noodles or rice for 6 servings

Heat the butter and oil in a large skillet over medium-high heat. Add steak slices and brown on both sides; remove with a slotted spoon and keep warm.

Add the mushrooms to the skillet and saute until tender. Return steak to the pan with the mushrooms; add soup, sour cream, onions, thyme and marjoram. Heat the mixture gently, without boiling.

Serve stroganoff over the noodles or rice.

Yield: 6 servings

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CHOCOLATE BAR CROISSANTS

1 tube (8-oz) refrigerated crescent rolls

1 tbsp butter, softened
2 plain (1.55-oz each) chocolate candy bars, broken into small pieces
1 egg, beaten
2 tbsp sliced almonds

Preheat oven to 375 degrees.
Grease a baking pan; set aside.

Unroll crescent roll dough and separate into triangles, brush with butter.

Arrange the candy pieces evenly over the triangles. Roll up starting with the wide end.

Place point side down on the prepared baking sheet; curve ends around slightly to shape. Brush with the egg and sprinkle with the almonds.

Bake at 375 degrees for 11 to 13 minutes or until golden brown.

Remove from pan to a wire rack to cool.

Yield: 8 servings

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VEGETABLE COUSCOUS

2 medium carrots, diced

1/2 cup diced celery
1 medium onion, diced
1/4 cup julienned yellow bell pepper
1/4 cup julienned red bell pepper
2 tbsp olive or canola oil
1 medium zucchini, diced
4 tsp dried basil*
1/4 tsp garlic salt
1/8 tsp black pepper
Dash of hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth

Heat the oil in a large skillet; add carrots, celery, onion and bell peppers and saute around 5 minutes or until crisp tender. Add the zucchini, basil, salt, pepper and hot sauce; mix together well. Stir in couscous; add broth and bring to a boil. Cover and remove from the heat. Let stand 5 to 8 minutes.

Fluff with a fork before serving.

Yield: 4 servings
Per serving of about 1 1/4 cups: Approximately 270 calories, 8 g (1 sat) fat, 0 cholesterol, 513 mg sodium, 43 g carbs, 4 g fiber, 8 g protein

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This recipe and photo from a 2001 Cooking Light magazine. 

REFRESHING LIMEADE PUNCH

24-oz Sprite or 7UP

1 carton (8-oz) frozen limeade concentrate
1 pint lime sherbet + more for floating, if desired
2 cups crushed ice
1 lime, juiced

Combine half the Sprite or 7UP, the limeade, sherbet, and ice in a blender; pulse until blended and most of the ice is gone.

Transfer mixture to a punch bowl and add the remaining Sprite or 7UP and the fresh lime juice.

Float additional scoops of sherbet on the top, if desired.

Note: File Photo

SPIRAL VEGETABLE STICKS

3 medium carrots, cut into quarters lengthwise

12 fresh asparagus spears, trimmed
1 tube (11-oz) refrigerated bread sticks
1 egg white, beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

In a large skillet, bring 2-inches of water to a boil; add carrots and cook for 3 minutes. Add asparagus and cook another 2-3 minutes. Drain veggies and rinse with cold water; pat dry.

Heat oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray.

Cut each piece of bread stick dough in half; roll each piece into a 7-inch rope. Wrap one rope around each vegetable.

Place the wrapped vegetables on the prepared baking sheet, tucking the end of the bread dough underneath the veggie stick to secure. Brush each with the egg white.

Combine the Parmesan cheese and oregano, sprinkle over the sticks.

Bake at 375 degrees for 12 to 14 minutes or until golden brown.

Yield: 12 servings of 2 sticks
Per serving: 97 calories, 2 g fat, 15 g carbs, 1 g fiber, 4 g protein
Diabetic Exchanges: 1 starch, 1 vegetable

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BAKED COUNTRY STEW

1 can mixed vegetables

1 can (8-oz) tomato sauce

1 pkg sloppy joe seasoning mix

1 lb ground beef (or chicken)

1/4 cup chopped onion

1 can biscuits

4-oz cheddar cheese

Heat oven to 350 degrees.

Lightly spray a casserole dish and set aside.

In a skillet, brown the meat with the onion. Drain well. Add the vegetables, tomato sauce and seasoning mix, stirring to combine. Cook over medium heat 5 minutes. Pour mixture into the prepared casserole dish and top with the cheese and biscuits. Bake at 350 degrees for 30 minutes or until bubbly and biscuits are done.

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STRAWBERRY COTTAGE CHEESE SALAD

1 (16-oz) carton cottage cheese

1 container frozen whipped topping, thawed

1 can pineapple tidbits, drained

1 can fruit cocktail, drained

1/2 cup chopped pecans

1 (4-serving size) strawberry gelatin

Fresh strawberries for garnish, optional

Combine the cottage cheese and whipped topping with the dry gelatin. Stir in the pineapple, fruit cocktail and nuts. Stir to combine. Refrigerate several hours or overnight before serving. Before serving, garnish with fresh strawberries, if desired.

This photo used for reference only - not this exact recipe.

HAM-N-ONION DIP

2 cups sour cream

1 packet onion soup mix

2 cans (4 1/2-oz each) Underwood Deviled Ham

Combine all ingredients, mixing well. Chill then serve with snack crackers, chips or fresh veggies.

file photo for reference only

LUBY'S CHICKEN FRIED STEAK

3 extra-large eggs

1 cup milk

1 tsp salt

1 tsp seasoned salt

1/2 tsp pepper

3 cups all-purpose flour

2 1/2 lbs round steak, cut 1/2-inch thick, in 8 serving pieces

Vegetable oil

In a shallow bowl, whisk together eggs, milk, salt, seasoned salt and pepper until well blended.

Place flour in a separate shallow bowl.

Pound meat with a meat mallet to 1/4-inch thickness. Coat with flour, shaking off excess. Dip into the egg mixture, then again in flour, coating evenly.

Heat about 1/8-inch oil in a large skillet over medium heat. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.

Yield: 8 servings

This was one of Luby's Cafeteria's most requested recipes and dishes. The following is a picture of a Luby's steak with gravy.

LUBY'S GREEN PEA SALAD

Who remembers the iconic Luby's Cafeterias in Texas? They were one of my very favorite places to eat. I loved their pea salad and fortunately, I have the recipe.

2 cans (about 16-oz each) peas, gently rinsed and drained

1 cup (4-oz) finely diced Cheddar cheese

1 cup sliced celery

1/2 cup thinly sliced sweet pickles

1/2 cup diced red bell pepper or pimento

1/2 cup mayonnaise

Salt and Pepper to taste

In a medium bowl, combine all ingredients. Toss lightly to coat evenly.

Cover and refrigerate at least 2 hours before serving.

Yield: 8 servings.

This is a file photo for reference only.