The Cunning Whisk

Ingredients:

• 2 cans Spaghetti-O’s w/ Meatballs
• 1 can (10 oz) Texas Pete chili
• 1 1/2 cups shredded mild cheddar
• 1 sleeve Saltine crackers

Directions:

Preheat oven to 300F.

Combine spaghetti rings and chili in a casserole dish. Crush crackers, but not finely, and spread over spaghetti mixture. Sprinkle cheese over crackers.

Heat casserole in oven for at least 10 minutes, or until cheese is completely melted but crackers are not burnt.

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Those of you who know me, know I don’t follow recipes unless they’re my own. I just can’t resist the urge to change things up. Sometimes I even change my own recipes. Plus, I haven’t been able to bring myself to post someone else’s recipe on here. When I was a journalist, I was drilled with the parameters of copyright. And repeating an entire recipe sets off alarm bells betwixt my ears. However, this one is too-too good not to share.

So, to assuage my fears, I will let you know that it is a prize winning recipe by Ralane Augustine of Manvel, Texas, and was found in the Better Homes and Gardens Annual Recipes 2003. And, if I am asked, I will promptly remove this because I have no money for a lawsuit. :)

I did make a few alterations, but not enough to count it as my own recipe. Instead of a dry red wine, I used a wonderful Cabernet/Shiraz mix. Also, the original recipe called for 2 cups fresh mushrooms, sliced, to be added near the end and cooked until tender. I love mushrooms, but John can’t stand the idea of putting fungus in his mouth. I’m sure it would taste fabulous, though.

Ingredients:

• 2 tsp. cooking oil
• 4 sirloin steaks
• 3 cloves garlic
• 1/8 tsp. crushed red pepper
• 3/4 c. red wine
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. soy sauce
• 4 tsp. honey
• 2 Tbsp. butter

Directions:
In a large skillet, heat oil over medium-high until very hot. Add steaks. Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for 10-13 minutes or until desired doneness, turning meat occasionally. If meat browns too quickly, reduce heat to medium-low. Transfer meat to a plater to rest; keep warm.

Mince garlic and add to skillet along with crushed red pepper. Cook for about 10 seconds, then remove skillet from heat. Carefully add wine. Return to heat and boil, uncovered, for about 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmer. At this point, if you so desire, you can add in the aforementioned mushrooms and cook for 4 minutes or until tender. Stir in butter until melted. Spoon sauce over steaks.

I made this along with my Ranched Potato Mash. Though, honestly, I think it would have gone just as well with Crusted Sweet Potato Patties. That recipe will be up soon enough and I’ll link it retroactively.

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