3 1/2 lbs tenderloin cut into 1" cubes
4 oz. shortening
1 lb mushrooms, sliced thick
3 oz. shallots, minced
1 TBS flour
12 oz. Burgundy wine
salt & pepper to taste

Put 2/3 of the oil in a braiser pot. Add the beef cubes and flour. Braise in the oven.

In a skillet, add the remaining oil. Sauté the mushrooms and shallots until soft. Then add this to the feel along with the wine. Stir it well, then simmer until everything is tender.

8 lg baking potatoes
1 TBS chives
1/2 cup Parmesan cheese
1/4 lb butter
1/2 tsp of garlic powder
1 pint of sour cream

Bake the potatoes. Right after they have become tender, cut the tops off and scoop out the potato into a bowl. Blend all ingredients together and stuff back into the empty shells. Brown and serve.

16 lg mushroom caps
1 C Burgundy wine
1/4 lb butter
salt and pepper to taste

Sauté mushroom caps in the butter until tender. Have ready to stuff with Imperial Stuffing.

Imperial Stuffing
1 lb jumbo Blue Crab
1/2 C bread crumbs
1 egg
2 tsp of Old Bay Seafood Seasoning
1/2 C heavy mayonnaise
2 splashes of Worcestershire sauce
1 squirt of mustard
hot sauce to taste
salt and pepper to taste

Mix all the ingredients together except the bread crumbs and crab meat. This is the sauce. Then in a separate bowl, place the bread crumbs and crab meat. Add 2/3 of the sauce to the bread and meat, mix well.

Stuff the mushroom caps and bake until browned. Then add sauces on top and brown again.

Recipes by Bob Heil