Ingredients:

12 ounces strips loin steak
2 portabella mushrooms
2 yellow bell peppers
1 head broccoli
1/3 cup soy sauce
1/4 cup sherry wine
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fresh cilantro, chopped (optional)

Preparation:

Discard excess fat from the steak and cut meat into thin, bite-sized strips.
Slice broccoli florets from the stalk. Cut into pieces, then peel the stalks and slice into thin rounds.
Cut and discard the stems from each mushroom, then thickly slice the caps.
Slice the peppers into thin strips.
In a small bowl, stir the soy sauce with the sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until the cornstarch is dissolved.
Coat a large frying pan or wok with vegetable oil and set over medium heat.
Add the steak and stir fry until it changes colour, 3 to 4 minutes.
Add the vegetables and stir the sauce.
Stir fry until the vegetables are tender crisp, 4 to 5 minutes.
Mix in the cilantro.
Serve over noodles or rice.

Yields 3 servings.

Ingredients:

1 can onion soup
1 can mushroom soup (also try this with Campbells Golden Mushroom Soup)
3 to 3 1/2 pound roast
salt and pepper to taste

Preparation:

Season roast. Place in roasting tin. Blend soup; pour over roast.
Bake at 350 for 3 hours.

Ingredients:

1/2 pound ground beef
1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed aand drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt

Preparation:

In a saucepan, over medium heat, brown the beef then drain.
Add onion and celery; cook until tender.
Add water, beans,tomatoes,cabbage, chili powder and salt. Bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender.
Serves 4-6.