4 (3/4 lb.) beef top round steaks, each cut 1/4-inch thick
1 lb. sweet Italian sausage links or pork sausage
2 c. lightly packed celery leaves
2 white bread slices, crumbled
1/3 c. olive or salad oil
1 large onion, diced
2 garlic cloves, minced
4 large carrots, cut into 2 x 1/2-inch strips
1 (16 oz.) can tomato puree
1 (13 oz.) can beef broth
1/4 c. dry red wine
1 Tbsp. brown sugar
2 tsp. salt
1/2 tsp. pepper

About 3 hours before serving, on cutting board with meat mallet, pound each steak until 1/8-inch thick. Overlap long edges of two steaks to make one. Pound overlaps as flat as possible.

Remove casings from sausage links. Spread steaks with thin layer of half of sausage. Top with 1/2 celery leaves and 1/2 of bread crumbs.

Starting at narrow end, roll steaks jelly roll style and tie securely with string. Repeat with remaining steaks, sausage, celery leaves and crumbs.

In 6 to 8 quart Dutch oven on medium-high heat, in hot olive oil, cook steak rolls until well browned on all sides. Remove from Dutch oven and set aside.

In remaining oil in Dutch oven, cook onion, garlic and carrots 5 minutes. Stir in tomato puree, broth, red wine, brown sugar, salt and pepper. Return steak rolls to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until steak rolls are fork-tender.

I think I found this recipe on the back of a bottle of soy sauce. Wherever I got it, I've had it for years. It is one of my standbys because it is so quick and easy.

1 lb boneless, skinless chicken breasts
2 T soy sauce
2 T flour
3 T sesame seeds

Marinate breasts in soy sauce for 30 minutes. Put flour and sesame seeds into a zippered plastic bag and add chicken; shake to coat. Bake in 350 degree oven for 20 minutes.

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
3/4 teaspoon pepper
1/4 teaspoon garlic powder
1 whole roasting chicken, about 3 pounds

Combine the first 8 ingredients and rub this mixture over the chicken, inside and out. Refrigerate overnight.

When ready to roast, place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (don't be scared off; temperatures over 225º are safe as long as the chicken reaches an internal temperature of at least 165 degrees) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Serves 4.

This recipe scares some people off because of the low cooking temperature, but it is TNT in this house.

4 (5 ounce) chicken breasts
4 thin slices Prosciutto ham
1 tablespoon fresh sage
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered
1/2 ounce capers
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

These are the favorite green veggie of my son and I. We eat them right out of the bag sometimes and when we have them with dinner, I usually just steam them. This recipe dresses them up a little for company, though.

1 pound sugar snap peas
1 tablespoon extra-virgin olive oil
Coarse salt or Fleur de sel salt
2 tablespoons chopped fresh chives

Preheat broiler. Line a large baking sheet with aluminum foil. Toss peas with olive oil on prepared baking sheet. Spread peas in a single layer. Broil approximately 2 minutes or just until crisp-tender and they are beginning to brown in spots, stirring once. Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt or fleur de sel salt, then chives, and serve.