BEEF AND EGGPLANT
Ghada Shields
McLean, Va.

Total preparation and cooking time: 30minutes

1 1/2 pounds ground round
1 large eggplant
1 large onion
3 medium tomatoes
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. vegetable oil
Hot cooked rice

Peel eggplant and cut into 1/4 inch disks. Place on cookie sheet and brush with oil. Broil for 5 minutes. Turn over, brush with oil and broil for another 5 minutes.
Meanwhile, brown ground round in skillet until no longer pink. Pour off drippings. Add chopped onions, salt and pepper and cook for 5 minutes.
Slice tomatoes into 1/4 inch disks. Place half of sliced tomatoes in baking dish. Place eggplant on top of tomatoes. Sprinkle beef mixture on top and cover with rest of tomatoes. Cover with aluminum foil and bake for 15 minutes at 500 degrees F. Serve over a bed of rice.
Makes 4 servings.

BBQ BEEF WITH CHEDDAR CHIPOTLE POLENTA

Lori Welander
Richmond, Va.

Total preparation and cooking time: 20 minutes

1 32-oz. fully-cooked smoked sliced beef brisket with barbecue sauce
1-1/4 cups dry polenta
3 cups water (or amount used according to polenta package directions)
2 Tbsp. butter
1/2 cup finely grated sharp cheddar cheese
2 Tbsp. chopped scallions
1 tsp. minced chipotle peppers in adobo sauce
Salt and ground black pepper to taste
Garnish with scallion fans or chopped scallions

Heat beef brisket in microwave according to package instructions.
Meanwhile, bring water to boil in a large saucepan. Slowly pour in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Cook 5 minutes, stirring frequently.
Reduce heat to medium low and stir in butter, cheddar cheese, scallions and chipotle peppers to polenta mixture. Continue to cook, stirring frequently, until thick and creamy, about 5 to 10 more minutes. Add salt and pepper to taste.
Spoon cheddar chipotle polenta onto individual serving plates. Top with slices of beef brisket and decoratively drizzle barbecue sauce over the entire plate. Garnish with scallion fans or chopped scallions. Makes 6 servings.
Cook’s Tip: Chipotle peppers in adobo sauce is available in the Mexican food section of most supermarkets.

TUSCAN BEEF’N TOMATO BASIL WRAPS

Jim Pleasants
Williamsburg, Va.

Total preparation and cooking time: 30minutes

1 pound deli-sliced Italian flavor roast beef
4 medium roma tomatoes, thinly sliced
8 oz. light roasted garlic flavor cream cheese, very soft
2 Tbsp. finely chopped fresh basil
1/4 tsp. ground black pepper
4 12-inch flavored tortilla wraps,* warmed to soften**
2 cups purchased Italian salad greens in a bag
Salt, as desired
Garnish with Roma tomato wedges and fresh basil

Sprinkle tomato slices lightly with salt. Place one layer deep on paper towels; cover with a second layer of paper towels. Allow to stand about 5 minutes, pressing gently to blot off all excess moisture.
Combine cream cheese, basil and black pepper; mix well. Spread 1/4 of mixture over top of each warm tortilla to within 1/2 inch of edges. Top evenly with sliced beef, dividing equally. Form a row of tomato slices on bottom third of prepared tortilla; top each with 1/4 of lettuce mix.
Fold in both sides of tortilla. Holding in folded sides, roll up tightly from bottom, keeping filling firmly packed.
As each wrap is completed, place seam-side down on a baking sheet. Keep warm in oven set at lowest temperature setting.
Cut in half diagonally with a sharp knife. Garnish with tomato wedges and fresh basil, if desired. Makes 4 servings.
*Use any desired flavor (or assortment) of tortilla wraps such as tomato basil, spinach pesto, garden flavor, or plain unflavored.
**To warm tortilla wraps, stack on a baking sheet, separating each with a sheet of parchment paper. Cover tightly with heavy foil. Bake in preheated 350 degrees F. oven for 5 minutes.