Pepper Steak

Ingredients

1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice

Directions

Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.

4 to 6 servings

*This recipe comes from Betty Crocker's Cookbook.*

Porcupine Meat Balls

Ingredients

2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta

Directions

Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.

*This recipe comes from Best of the Best from Tennessee Cookbook.*

Chicken Divan

Ingredients

2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)

Directions

Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.

In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.

Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.

**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**

Uncle Dan's Own Mushrooms & Brown Rice

Ingredients

1/2 cup chopped onion
1 stick butter
1 cup whole or sliced mushrooms
2 (10-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 cups brown rice

Directions

Place your onion, butter and mushrooms in a large skillet. Simmer on low heat for 5 minutes or until the onion begins to turn translucent. Check the directions on the rice package and see how much water is needed, but instead of water, add the same amount of broth to the simmering mixture. Add Worcestershire sauce. Increase heat and bring to a rapid boil. Add brown rice to the boiling mixture and cover. Reduce to medium heat and simmer for 20-25 minutes or until the rice is tender. Fluff rice well with a spoon before serving.

Yield: 6 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Beefy Mushroom Soup

Ingredients

1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese

Directions

In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.

Makes 4 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Pork Steak

Ingredients

2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Directions

Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Brown steaks on each side. While browning, season steaks with salt, pepper, and garlic powder. Transfer steaks to a 9 x 13 inch casserole dish.

Saute the onions and mushrooms in the same skillet. Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms. Pour sauce over steaks.

Cover dish with aluminum foil. Bake in preheated oven for 90 minutes.

Serves 4

**Thoughts~This is great served over rice.**

Cashew Chicken Hot Dish

Ingredients

4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs

Directions

Preheat oven to 375 degrees.

In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley

Serves 4

**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.

Hawaiian Chicken

Ingredients

1 can (20 ounce) sliced pineapple
3 chicken breasts, split in half
1-1/2 teaspoons salt
3 tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 cup apricot-pineapple preserves
1 tablespoon soy sauce
1 tablespoon white wine vinegar

Directions

Drain pineapple. Sprinkle chicken with salt and brown in oil. Cover, cook until chicken is tender and brown. Add green onion and bell pepper to chicken. Combine preserves, soy sauce and white wine vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to platter. Add pineapple to sauce and heat through. Spoon over chicken.

Serves 4

**Thoughts~This is a recipe that my mom used to make quite often when I was a kid. I loved it! She would serve it with white rice. Yumm-O!**

Polynesian Sausage Supper

Ingredients

1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice

Directions

In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder, and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine the cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Makes 6 servings.
1 cup of this (without rice) is 4 points

This recipe comes from Quick Cooking March/April 2001.

Sausage & Beans with Rice

Ingredients

2/3 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons corn syrup
1 tablespoon Dijon mustard

Directions

In a large skillet, saute the onion, green pepper, and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13 x 9 x 2 inch baking dish.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake for 10-15 minutes longer or until liquid is absorbed and the rice is tender.

Makes 6 servings

This recipe is from Simple & Delicious Sept/Oct 2008.