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• 2 lb. beef tenderloin roast, center cut
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. sweet paprika
• 1 tsp. salt
• 1 tsp. dried thyme leaves, crushed
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1/2 tsp. onion powder
• 1/4 tsp. ground red pepper
• 1/4 tsp. ground white pepper

Heat oven to 425 degrees. In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast.

Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in the thickest part of the beef. Do not add water or cover. Roast in 425 degree oven for 35 to 40 minutes for medium rare doneness. Remove roast when meat thermometer registers 135 degrees. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.)

Carve roast into 1/2-inch-thick slices. Makes 6 servings.

• 1 fresh beef brisket (approx. 3-4 lbs.)
• 2-3 medium onions, sliced
• 1 bottle of chili sauce (12 oz.)
• 1 bottle of water (12 oz.)
• 3/4 cup brown sugar
• Seasoning salt
• 1 bay leaf
• Carrots and potatoes as desired

Mix chili sauce, water (all 12 ounces) and brown sugar together. Pour most, but not all, in roasting pan. Add most, but not all, sliced onions. Rinse brisket, season with salt to taste and place fatty side up on top of onions.

Add bay leaf. Add carrots and potatoes around brisket as desired. Top with remaining onions and sauce. Cover and bake for 2 1/2 - 3 hours at 325 degrees. Remove and allow to cool about 1/2 hour. Slice brisket (against the grain). Return brisket to juice in the pan until ready to serve. Serves 10-12.

• 4 lb. well-trimmed beef rib eye roast, small end
• 2 TBS. vegetable oil
• 3 medium baking potatoes, quartered
• 2 large sweet potatoes, cut into eighths
• 4 small onions, halved

• 2 tsp. dried rosemary leaves, crushed
• 4 cloves garlic, crushed
• 1 tsp. salt
• 1 tsp. cracked black pepper
• 1 tsp. dry mustard

For the Sauce: 1 1/2 tsp. dry mustard 1 jar prepared brown gravy (12 ounces) 1/4 c. currant jelly 1 tsp. water

Heat oven to 350 degrees. Combine seasoning ingredients. Press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; reserve. Prepare roast as directed in Four Easy Steps (see Tips). Roast in 350 degree oven approximately 1-3/4 hours for medium rare; 2 hours for medium.

Meanwhile combine vegetables and reserved seasoning; toss to coat. Approximately 1-1/4 hours before serving, arrange vegetables around roast.

Remove roast when thermometer registers 135 degrees for medium rare, 150 degrees for medium. Tent and let stand as directed in Four Easy Steps (see Tips). Cook vegetables 15 minutes longer or until tender, stirring once.

Meanwhile for sauce, mix mustard and water in small saucepan until smooth. Stir in gravy and jelly. Cook over medium heat 5 minutes or until smooth and bubbly, stirring occasionally. Carve roast into slices; serve with vegetables and sauce. Makes 6 to 8 servings.

• 6 4 oz. skinless boneless chicken breast halves
• salt and freshly ground pepper
• 1 clove garlic
• 1 1/2 cups artichoke hearts, rinsed and drained
• 1 egg yolk
• 2 tablespoons heavy cream
• 1 cup fresh bread crumbs
• 1 dash nutmeg
• 1/3 cup chopped fresh parsley -- divided
• 1/4 cup chicken broth
• paprika

Heat the oven to 425. Grease a baking pan. Next, salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing.

In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg, and about 1/4 cup of parsley. Season with salt and pepper. Process to mix, but do not puree.

Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close the pocket or the stuffing will puff up and out a bit. Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved parsley.

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 6 1-inch-thick pork loin rib chops (about 12 ounces each)
• 1/2 cup water
• 1 large shallot, minced (about 3 tablespoons)
• 1 garlic clove, minced
• 2 tablespoons minced cornichons* (about 4)
• 1 tablespoon Dijon mustard
• 1/4 cup chopped fresh Italian parsley

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.

Next, add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons(tiny brine-packed French pickles) and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.