Tonight's dinner menu!

Top Blade steak with 4 hour Marinade
& Home made Fettucini alfredo
The only thing pre-made is the pasta.

Meat:

1/3 c. bottle steak sauce
3 tbsp. lemon juice
2 tbsp. oil
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
4 Top Blade steaks (approx weight 1.5 lbs)
Unseasoned meat tenderizer

Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 hours; turning meat occasionally. Grill over medium coals 30 minutes or until desired doneness

I will be varying that recipe to accomodate my living situation, and will be pan seering them over medium high heat for 6 minutes on each side.

Fettucini Alfredo:
1 bag egg noodles - boiled Al Dente
1/2 c. grated jack cheese
1/2 c. grated cheddar cheese
1/2 c. grated mozzarella cheese
1/2 c. milk
Garlic Salt to taste
1/4 c. sweet peas
1/4 c. corn

Boil the noodles to al dente - or desired tenderness, drain well. Combine all the cheeses, and milk, with the noodles, and stir until melted, on simmer. Add garlic salt to taste, and 5 minutes before serving stir in veggies.

For a stronger bouquet of flavor, prepare a day in advance and reheat on low heat, stirring gently, constantly, careful not to shred the noodles.

Enjoy!