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zucchini and green onions. Brush once with marinade fromplastic bag.

7.
Grill kebabs, covered, turning occasionally, 12 minutes or 
untilvegetables are cooked and meat thermometer inserted in 
meatregisters 145*F (60*C) for medium-rare. Serve with 
reservedmarinade for dipping and hot cooked rice, if desired.


Makes 6 servings.
Beef and Veggie Kebabs Over Fettuccine
1 1/2 pounds beef top sirloin, cut into 2-inch cubes
 1 (16-ounce) bottle Caesar salad dressing
 1 (8-ounce) package BUITONI® Fettuccine
 1 tablespoon butter or margarine
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 8 large mushrooms, cleaned and halved
 1 large green bell pepper, seeded and cut into 2-inch squares
 4 (12-inch) bamboo skewers
An almost one-dish meal, these marinated kebabs are tender andjuicy 
and served on a bed of lightly buttered fettuccine.
1.
Preheat grill to medium-high heat.

2.
Place beef into a resealable plastic bag with Caesar saladdressing; seal 
and refrigerate for 30 minutes.

3.
Prepare fettuccine according to package instructions. Drain andtoss 
with butter, salt and pepper to taste; hold warm.

4.
While pasta cooks, remove beef from bag and discard 
marinade.Alternate with vegetables on skewers. Place kebabs on grill 
andcook until beef reaches desired doneness, about 4 minutes perside 
for medium.

5.
Divide cooked pasta equally among 4 plates and top with onekebab 
per person. Serve immediately.


Makes 4 servings.
Beef Fillets with Stilton-Portobello Sauce
6 (6-ounce) beef tenderloin fillets 2 teaspoons chopped fresh tarragon 
1/2 teaspoon freshly ground pepper 5 tablespoons butter or margarine, 
divided 8 ounces portobello mushroom caps, sliced 1/3 cup dry red 
wine or beef broth 1/2 cup sour cream 3 ounces Stilton or blue cheese, 
crumbled and divided Garnish: fresh tarragon sprigs
1.
Rub fillets with tarragon and pepper.

2.
Melt 2 tablespoons butter in a large skillet over medium-highheat. 
Cook fillets 4 to 5 minutes on each side or to desired degree of 
doneness. Remove from skillet, and keep warm.

3.
Melt remaining 3 tablespoons butter in skillet. Add mushrooms,and 
saut 3 to 4 minutes or until tender. Add wine (or beefbroth), and cook 
1 to 2 minutes, stirring to loosen particles frombottom of skillet. Stir in 
sour cream. Sprinkle 1/4 cup cheeseinto sauce, stirring until melted.

4.
Arrange fillets on a serving platter, and drizzle with sauce.Sprinkle