Entrées

Marinated Flank Steak

Ingredients:
2/3 cup vegetable oil
1/3 cup Heinz^® Wine Vinegar
1/4 cup minced onion
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (1 to 1 1/2 pounds) flank steak

Instructions:
For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over steak. Cover; marinate several hours in refrigerator, turning occasionally. Grill or broil about 3 inches from heat source to desired degree of doneness. Slice diagonally across the grain into thin slices. Serve immediately. Makes 4-6 servings. Note: Flank steak is best when served rare. Meat will toughen if overcooked.

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Pasta Gardenia

Ingredients:
8 ounces uncooked fettuccini (or other pasta of your choice)
1/2 cup olive or vegetable oil
1/3 cup Heinz^® White Vinegar
2 cups halved cherry tomatoes
1/3 cup chopped fresh parsley
1/4 cup chopped fresh basil
Dash pepper
Dash salt
1/2 cup grated Parmesan cheese

Instructions:
Cook pasta according to package directions; drain well. Meanwhile, combine oil and vinegar in jar; cover and shake vigorously. In large skillet, combine cooked pasta and oil-vinegar mixture. Heat over low heat, tossing to combine. Add tomatoes, parsley, basil, salt and pepper; heat gently. Place on serving plates; sprinkle with Parmesan cheese. Makes 4 servings.

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Steak with Onion Sauce

Ingredients:
1 tablespoon olive or vegetable oil
4 (6 to 8 ounces each) skirt or cube steaks
Salt and pepper
1/3 cup Heinz^® Red Wine Vinegar
1 medium onion, thinly sliced

Instructions:
Heat olive oil in large skillet over high heat. Generously season both sides of steaks with salt and pepper. Cook steaks until browned, 4 to 5 minutes per side. Transfer steaks to serving plate. Reduce heat to medium. Add onion, cooking and stirring until softened, 4 to 5 minutes. Add vinegar and any juices from the steaks; heat through. Spoon onion sauce over steaks.

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Tomato and Herb Chicken

Ingredients:
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
2 tablespoons vegetable oil
1 can (16 ounces) tomatoes, drained, cut into bite-size pieces
3/4 cup Heinz^® Tomato Ketchup
1/4 to 1/3 cup Heinz^® Apple Cider Vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
Dash pepper
2 1/2 to 3 pounds broiler-fryer pieces, skinned
Cornstarch-water mixture
Hot cooked noodles

Instructions:
In Dutch oven or large skillet, sauté onion, garlic and herbs in oil until onion is tender-crisp. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, cover, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken and sauce with noodles. Makes 5-6 servings (about 3 cups sauce)

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