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Paul's Perfect T-bone Steak Dinner
by Wendy Louise, Your Life! Food Editor
Written for two servings

INGREDIENTS

2 generous cut (at least 1 -inch thick) T-bone steaks (Your Life! Magazine recommends using Lobel's Heritage meat for the best results.)
Salt
Freshly cracked black pepper
½ stick butter, slightly softened
1 teaspoon garlic powder, or more to taste
Fresh cut chives, optional

Trim excess fat from steaks. Lightly salt and liberally pepper both sides of each steak, rubbing the spices into the meat. Let steaks stand until reaching room temperature. While steaks are coming to room temperature, make the garlic butter. In a small bowl, using a fork, mash and mix the garlic powder (and optional chives) into the butter to make a paste. Set aside. Grill steaks on hot grill, 5 to 6 minutes per side for rare, 7 to 8 minutes per side for medium. (Or use a broiler if cooking indoors.) Remove steaks to warm plates to let "rest for 5 minutes, before serving. (This will lock in the meat's juices,) While steaks are resting, spread the garlic butter over the top of each steak, letting it melt over the meat. Serve steaks with baked potatoes or parsley buttered red potatoes, and a great salad, for a great dinner.

Rush Hour Secret for Success

You want your lamb succulent and tender-and the water chestnuts and snow peas cooked yet crisp. The lemon juice just "makes the dish"-giving it a fresh, clean, straight-forward taste. This is one of the rare times that I don't include garlic with my lamb.

Rush Hour Wisdom

This recipe makes a wonderful out-of-the-ordinary dinner for company, when you want a specialty dish that brings good taste to the table, while being convenient to make and easy to serve.

Lamb with Snow Peas
by Wendy Louise
Your Life! Food Editor

6 servings
1 pound lamb, cubed (Your Life! Magazine recommends Lobel's All-Natural Lamb.)
3 tablespoons butter
1 large onion, thinly sliced
½ cup water
1½ teaspoons salt
¼ teaspoon pepper
¼ cup freshly squeezed lemon juice
2 pounds fresh mushrooms, sliced
1 can water chestnuts, drained and sliced thin
A generous amount of fresh snow peas (or can use a package of frozen and thawed, if you can't find fresh)
Cooked white or brown rice, at serving time

In your heated skillet, sauté lamb in butter until browned, being careful not to burn. Push meat to the side and add onion, cooking until softened. Turn down heat setting, add water and stir all together. Cover and simmer gently for 30 minutes. Add more water if necessary during cooking process. Add salt, pepper, lemon juice and mushrooms. Simmer for 15 minutes more. Add water chestnuts and cook for 2 minutes. Add snow peas, cover once again and cook just until snow peas are crisp-crunchy tender. Total cooking time about 50 minutes. Serve with hot cooked rice.

Treat yourself to your favorite herbal tea made from Tea Forte's finest quality whole leaves. Experience an aura of royalty as you unveil an individually wrapped silky pyramid tea bag, each one hung from a leaf on a cord. Feel the pleasure as you sip the flavor, whether alone or for a special occasion.

"It was like a moment in heaven as my husband and I sipped our tea!" ~ Pamela La Gioia, Editor-in-Chief

Recipe of the Week

~~ Cheddar Apple Muffins ~~

3 cups flour (750 ml)
2/3 cup sugar (150 ml)
4 tsp baking powder (20 ml)
1 tsp salt (5 ml)
1 tsp cinnamon (5 ml)
2 cups grated cheddar cheese (500 ml)
2 eggs
1 cup apple juice (250 ml)
½ cup butter or margarine, melted (125 ml)
2 cups peeled and chopped apples (500 ml)

Preheat oven to 375F (190C).

Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Mix in grated cheese. Beat eggs in a medium bowl. Add apple juice, melted butter & chopped apple. Add to flour mixture. Stir until moistened (don't over mix).

Fill muffin tins ¾ full. Bake for 25 - 30 minutes. Makes about 2 dozen muffins.

From www.CanadianCountryGifts.com