Filet Mignon with Shallots and  Cognac 
  SERVINGS: 2

  Two 6-ounce filet mignon STeaks,    about 1 1/4 inches thick
  1/4 cup Cognac
 1 tablespoon unsalted butter
  1 tablespoon vegetable oil
  1/2 teaspoon coarsely ground       black pepper
 2 large shallots, minced
    1/4 cup beef stock or canned broth
Salt

 1. Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room
temperature for 45 minutes.
2. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2
tablespoon of the oil. Rub the steaks on both sides with the pepper.
When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes.  Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm.

 3. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 Tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring
Frequently, until translucent, about 3 minutes.

4. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in
 any accumulated juices from the steaks.

5. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.

CAJUN SHRIMP

     1 teaspoon paprika 
     1/2 teaspoon dried thyme leaves 
     1/4 teaspoon salt
     1/4 teaspoon ground red pepper 
     1/8 teaspoon ground nutmeg 
     2 teaspoons olive oil 
     1 garlic clove, crushed with side of knife 
     12 extralarge shrimp (about 1/2 pound), shelled and deveined, with tail
 
1. In cup, combine paprika, thyme, salt, red pepper, and nutmeg. 

2. In nonstick 10-inch skillet, heat olive oil over medium-high heat until hot. Add garlic, cook 1 minute. Discard garlic. Add spice mixture and cook 30 seconds,
stirring constantly. Add shrimp, stirring to coat evenly with spices, and cook 2 to 3
minutes, until shrimp turn opaque throughout, stirring frequently.

       SERVINGS: 2

     1 tablespoon olive oil
 1/2 pound small red potatoes,halved
      1/4 teaspoon salt
 1/4 teaspoon freshly ground pepper
 
 1. Preheat the oven to 450°. Brush the olive oil on a nonstick baking sheet.
Arrange the potatoes, cut sides up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over.

2. Roast the potatoes for about 20 minutes, until browned on the bottom. Serve immediately.
 

SPINACH SALAD

1 Bag or bush of Baby Spinach washed & dryed

6 slices of Bacon, cooked and drained

1/4 cup of crumbled Feta Cheese

ADD bacon & feta to prepared spinach serve immediately
with a Raspberry vinaigrette dressing.

Easy Chocolate PIE NETTIES OWN 
     INGREDIENTS 

    1 OREO chocolate crust
1 LG Box JELLO CHOCOLATE PUDDING MIX NOT INSTANT 
3 CUPS COLD MILK
 1 PINT Heavy WHIPPING CREAM
1 oz. (BAR) Dark Choc unsweetened
for Garnish
 
  1.Prepare Pudding according to package directions for PIE FILLING; I always leave the milk a tad short to ensure a firm filling. Cool Filling for 5 minutes. Fill crust with pie filling refrigerate for 2 hrs. Whip
Whipping cream adding 2 Tablespoons of sugar slowly to the cream, Whip till very firm but not butter. Frost 
Garnish with chocolate shavings if desired.  Refrigerate any leftovers.
Serves 6-8