Beef Sukiyaki

Ingredients

1 lb round steak cut into thin strips

1 large onion cut in quarters then sliced length wise or you can dice it

2-3 stalks celery, thinly cut diagonally

4 carrots thinly cut diagonally

Sauce:

1 cup brown sugar

dash garlic

dash of salt

½ cup soy sauce

3 cubes beef bouillon

2 cups hot water

Mix sauce ingredients.

Thickening sauce:

¼ cup cornstarch and 1 cup cold water. Stir until mixed.

Directions

Using just a little oil (1tbsp or less) Brown meat. Add onion and sauce. Cover and simmer 3 minutes. Add carrots and celery cover and simmer 5-8 minutes. Stir after each addition. Add thickening sauce and stir until glossy. Serve over rice.

Chicken and Wild Rice Wraps

Ingredients:

1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
tortillas
shredded mozzarella cheese
lettuce

Directions:

Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up

Hawaiian Haystacks

Ingredients:

1 can cream of chicken soup
1/2 can milk or water
3 chicken breast halves
season salt
black pepper
chicken bouillon granules (not more than a tsp.)
minced onion
garlic powder

Directions:

Blend soup and milk or water (I don't usually blend it). Cook chicken and dice. Heat soup mixture in pan and add seasoning to taste. Then add chicken and heat until warmed through. Serve over rice with toppings.

Toppings:Cheese, olives, chinese chow mien noodles, pineapple, red bell peppers, corn, etc.

Penne Pasta with Vegetables in Tomato Basil Sauce

Ingredients:

2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese

Directions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Cheese Soup

Ingredients:

8 med potatoes
7 carrots
1 1/2 cups flour
2 quarts boiling water
1 cup diced celery (optional)
2 cubes butter
1 lg bottle cheese whiz (16 oz)
12 chicken bouillon cubes

Directions:

Cook desired combination of vegetables in small amount of water(salted). I usually use a bag of california blend veggies and potatoes. In large pan- melt butter. Add flour and stir. Boil water with bouillon and add to flour and butter. Stir until thick. Add cheese whiz and stir until smooth. Pour vegetables with some of its water into cheese mix and stir.

Yields: 14 servings.

I usually cut this in half.