*MARINATED BEEF STEAKS (allow marinade time)

4-6 steaks of choice, or large steak to cut
2 cups of Italian dressing
1 medium green pepper, sliced
8 (oz) package sliced mushrooms
1 medium onion, sliced
2 cloves garlic, diced
1 Tbsp. olive oil

Tenderize the beef steaks with a meat mallet. Place steaks in a deep flat container or bowl. Place the sliced onions, mushrooms, and peppers on top of the steak. Pour Italian dressing over the meat and vegetables. Cover and refrigerate for 2 hours.  Remove meat and vegetables from marinade.  Prepare barbeque grill or set broiler. Grill or broil steak to desired doneness, about 5 minutes per side for medium.  Test for doneness by cutting into the center of one of the steaks.  While grilling steaks, place the vegetables in a large skillet with olive oil and garlic.  Sauté until vegetables are tender.

BAKED ACORN SQUASH

3-4 acorn squash
1 Tbsp. butter
1 Tbsp. brown sugar
salt & pepper

Preheat oven to 375 degrees.

Cut squash in half and remove seeds with a large spoon. Turn acorn squash upside down (cut side down) onto a baking dish. Bake for 35 minutes. 

Remove from oven and flip squash cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar. Bake for an additional 20 minutes or until squash is tender. 

Suggested Side Dish:  Baked Acorn Squash, Garlic Bread Sticks