Sushipup, for a marinated roast (or even long marinated steaks)the trimming is not as crucial. Steaks that are to receive only a 12 minute grilling require a bit more tedious cleaning of silver skin and strong veins of fat to render it tender. Plus, remember my hour and a half of prep time was preparing for steaks for hundred. A handful of steaks would be no big deal timewise. Bumblebeez, the rub was modified to my taste buds but the basic recipe is: 2 parts paprika 2 parts black pepper 2 parts kosher salt 1 part garlic powder (I used 1/2 granulated, half powder) 1 part onion powder (I used 1/2 granulated, half powder) The rest is up to you. I used a little: Dill Thyme and some other things I've forgotten. michaelp

I got this from the Walgreens cookbook, I remember in the early 60's we would go there once a week on our lunch hour just for the swiss steak. I haven't made this in years guess I'll have to again. Walgreens Swiss Steaks in Pan Gravy. 2 lbs round steak, cut into 8 ( 4 ounce) steaks 1/2 cup flour 1 tsp salt 1/4 tsp pepper 1/4 cup vegetable oil or shortening 1 onion finely diced 1 14 &1/2 ounce can of tomatoes 1 16 ounce can of brown gravy. preheat oven to 350°. Mix flour. salt & pepper and pound into steaks on both sides. using a meat mallet. Heat oil in heavy frying pan and brown steaks on both sides. place in baking pan, sprinkle onions on top of steaks. Add tomatoes and brown gravy. Bake for about 1 1/2 hours or until tender. Adapted for your kitchen..from the original Walgreens recipe. Walgreens Cafeterias = 1940's - 1960's

Let me know what you think Ruthie...I just sort of came up with it while throwing things together (isn't that always the way?). Honestly, I was kind of suprised it tasted so good the first time...generally my "experiments" need a couple tries to be palatable. LOL You might need to play around with the amounts a bit... I can't use the bottled marinades - they have too much salt/spices in them, and whatever I make has to be healthy enough for the dogs too (which is good, 'cause it's healthier and cheaper to make stuff from scratch). :-)

Here are three tried and true recipes from this forum. A meat lasagnas, a chicken lasagna and a veggie lasagna. All three are delish! Save yourself the headache of cooking the noodles and buy a good quality "no cook" noodle. A 9 X 13 will give you 9 3" X 4" squares. If you make different kinds you can cut the squares smaller and people will try some of each. Regardless I think you need at least two 9 X 13 pans for 15 people.....me, being me, would do 3! Leftovers are a good thing, running short is a nightmare! LOL Joey's Killer Lasagna 1 medium onion -- chopped 3 Tbl olive oil 1/2 Lb ground beef 1/2 Lb Italian sausage -- casings removed and broken up 1/2 Lb ground veal 2 Clove garlic -- minced 4 ounces mushrooms -- chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 Cup dry red wine 1/2 Cup water 1 Tsp oregano -- leaves 1 Tsp basil crushed 1 Tsp salt 1/2 Tsp pepper 1/2 Tsp sugar 8 ounces mozzarella cheese -- thinly sliced 1 Lb Ricotta cheese 1/2 Cup Parmesan cheese 12 ounces lasagna noodles Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~ Add the garlic and mushrooms. Cook. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.~ Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly. ALasagna Veggie - Ohiomom 16 Ozpackage of lasagna 2 Tblolive oil 1 medium onion chopped 3 large Roma tomatoes seeded and chopped 2 Cup fresh spinach 2 1/2 Cup portabello mushrooms sliced 4 Tbl butter 2 garlic cloves finely chopped 3 Cup white sauce 1 Cupgrated monterey jack cheese 1 Cup grated cheddar cheese Salt & Pepper White Sauce: 3 Cup of milk heated 4 Tbl butter 4 Tbl all purpose flour 1/2 Cup grated parmesan cheese Salt & Pepper Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for two minutes more. Set aside. Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper. Set aside. Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid. Stir spinach into tomato mixture.~ Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside. Mix the cheddar and monterey jack cheeses together.~ In a large pot of boiling salted water, cook lasagna noodles for about 6 minutes. Drain and rinse with cold water. Lightly butter the bottom of shallow baking dish.~ Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta.Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.~ Make another layer of pasta, spread with half of the tomato mixture. Drizzle with white sauce. Sprinkle with a little cheese. Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese. Chicken Lasagne (Scott) 9 Lasagna Noodles 1/4 Cup butter/margarine 8 Oz cups sliced fresh mushrooms 2 garlic cloves minced 1/2 Tsp salt 1 Tsp lemon juice 1/4 Cup flour 2 Cup milk 2 whole chicken breasts or equivalent poached and cubed 1 Cup of the liquid you cooked the chicken in 1/2 Cup chopped fresh parsley 15 Oz carton ricotta cheese 2 eggs 3 Cup chopped fresh broccoli 8 Oz cups shredded mozzarella cheese 1/2 Cup grated Parmesan cheese. Cook lasagne noodles, drain and rinse in hot water.~ In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.~ Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.~