6 oz. Button Mushrooms sliced
1 Yellow Onion, peeled and diced
1 Diced Tomato
8 oz. Beef Bouillon
Stax’s Seasoning To Taste
1 ½ lb. Flank Steak
8 oz. Bottled French Dressing
2 ox. Red Wine

Season the steak with Stax’s Seasoning. Marinate the flank steak in the French dressing for 24 hours. Grill the flank steak medium rare to medium. Slice the steak thinly and against the grain. To prepare the Hunter Sauce, in a hot pan add the margarine, mushrooms, diced yellow onion, drained diced tomatoes and garlic. Season the vegetables with Stax’s Seasoning and deglace with red wine. Continue to sauté and reduce the wine. Add the bouillon to the vegetables and simmer until done.

1 bunch collard greens

2 oz. Margarine
4 strips bacon, chopped
8 oz. Chicken stock
Stax’s Seasoning to taste
2 oz. White wine

In a sauté pan, melt the margarine and add the bacon. Cook the bacon until the flavor is rendered. Remove the bacon, reserving the renderings. Add the julienned collards and season with the Stax’s Seasoning. Braise the collards, stirring frequently to ensure even cooking. Add the white wine and cook until done.

½ lb. Orzo Pasta
Chicken Stock, enough to cover the pasta + 4 oz.
1 tsp. Margarine
1 tsp. Parmesan Cheese
Stax’s Seasoning to taste

In a sauté pan, melt the margarine and add enough chicken stock to simply cover the pasta. Season with Stax’s Seasoning. When the pasta is cooked, add the Parmesan cheese and toss to coat. Serve immediately.