Bacon Wrapped Steak

4 servings New York Steak, or Sirloin Steak
olive oil to coat
Worcestershire sauce
salt & pepper
garlic salt
4 bacon strips

Glaze:
1/4 cup barbecue sauce
1/4 cup honey
1/4 cup steak sauce
2 tbls molasses

Coat the steaks in olive oil, then sprinkle with Worcestershire & seasonings liberally. Let marinade for at least 1 hour.

Wrap the bacon around the steaks and secure with a toothpick. Heat a pan or grill and cook until nearly done.

Mix the glaze together and pour over steaks during final minutes of cooking.

Serve steaks with additional glaze.

Tomato Basil Salad

2 cups grape tomatoes sliced in half
1/2 cup diced onion
1 cup diced cucumber (optional)
1 tsp dried basil
1 tsp dried oregano
2 tbls olive oil
2 tbls vinegar

Mix the vegetables together, then sprinkle the remaining ingredients over.
Stir and let sit for 1-2 hours (the longer the better) to allow the flavors to mingle.
(recipe from Dianne Monk)

French Bread

1 1/2 cups warm water
2 1/2 tsp yeast
2 tsp salt
2 tsp sugar
4 cups flour (or until elastic consistency)

Combine the water and yeast in a bowl and let sit for 10-15 minutes.
Add the salt, and salt.

Gradually add the flour, a cup at a time until dough is elastic and pulls away from the bowl.

Let rise in a warm place (bread proof in the oven works great) until doubled, or about 50 minutes. It is best to place a damp towel over the top of the bowl to prevent drying.

Punch down and form into two rolled cylinders. Place in a greased pan.
Let rise again, for 30 minutes.

Bake at 375 for 15-25 minutes or until golden brown. If the crust begins to burn, place tin foil over the top.