Italian Wedding Soup

* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo


In a large pot over high heat, heat the chicken broth to boiling.

While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).

Form mixture into small meatballs, less than 1-inch in diameter.

To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.

Cook for about 15 to 20 minutes, until the meatballs are cooked through.

Serve in bowls and pass extra Parmesan cheese.

Roast Beef Quesadillas

* Four 8-inch flour tortillas
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional


Preheat the oven to 450 degrees.

Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.

Sprinkle ½ cup of cheese evenly over each tortilla.

On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.

Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.

Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.

Garnish with your favorite toppings.

Beef & Broccoli Stir Fry

INGREDIENTS
Sauce:
1/2 cup beef broth
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
1 small onion, sliced
2 tablespoons rice wine vinegar
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

DIRECTIONS
1. In small bowl, combine all sauce ingredients; mix well. Set aside.
2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
3. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.

Steak and Mushroom Pie w/ Guinness

2 tbsp oil
1 kg stewing steak, cut into cubes
250g flat mushrooms, quartered
1 tbsp coarse-grained mustard
1 onion
2 tbsp plain flour
1 stubby Guinness beer
500ml beef stock
salt and pepper to taste
sheet of frozen puff pastry
beaten egg to glaze

Directions
Heat oil in frying pan, add beef, a few pieces at a time, and fry until evenly browned.

Drain and put aside. Fry onion until softened, add mushrooms and cook a further 3 minutes. Return meat to the pan, sprinkle flour and mix well. Add Guinness and stock, mustard and seasoning. Cover and cook in a casserole dish at 180C for 1 1/2 hours.

Spoon the beef mixture into a 1 1/2-litre pie dish and cool. Keep extra sauce. Place dish on top of pastry and trim. Cut trimmings into thin strips.

Brush edge of dish with water and place strips on dish edge. Brush with water. Place lid in position and press edges together, trim pastry if needed. Brush pie with egg.

Cook at 200C for 55 minutes, cover with foil if over-browning. Reheat extra sauce and serve with pie.