EASY PEPPER ASIAN STEAK

1/2 Cup Canned Beef Broth 
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 Teaspoon Ground Ginger 
2 Tablespoons Veg. Oil
1 to 11/2 Lbs. Beef Top or Bottom Round Steak, cut into 1/4 in. strips
1 Medium Red Bell Pepper, cut into 1/4 in. strips
1/2 Lb. Fresh Mushrooms, sliced
3 Green Onions, sliced
1 Clove Garlic, minced

In a small bowl, combine the broth, soy sauce, cornstarc and ginger and mix well and then set this aside. In a large skillet, heat oil using medium heat and saute the beef 2 to 3 minutes or until browned. Add the bell pepper, mushrooms, green onions and garlic and cook for 4 to 5 minutes or until vegs. are tender. Add the broth mixture to this and cook 3 minutes or until the sauce has thickened. Serve over rice or noodles.

MEXICAN DIP

2 Cans Mexicorn
2 Cups Mayonnaise

1 Bag Jalapeno Cheddar Cheese (2 cups)
1 (5oz.) Bag Grated Parmesan Cheese
1 Small Can Chopped Chilies
1 Can Sliced Jalapeno Peppers

In a medium bowl mix all of this together and then put in a spray glass dish. Bake on 350 for 30 minutes or until golden and bubbley. Garnish with the jalapeno pepper slices. Serve with tortilla chips or tortilla scoops.

MEXICAN CHICKEN CHEESE SOUP

2 Cans Campbell's Cream Of Chicken Soup

2 Soup Cans Of Milk
1 Large Can Cooked Chicken or 3 Chicken Breast Halves, chopped or pulled into medium pieces
2(4oz.) Cans Chopped or Diced Green Chilis
1/2 Cup Chopped Fresh Cilantro
2 Cups Shredded Montery Jack or Cheddar Cheese
1/4 Cup Green Onion, chopped
2 or More Cups Of Lightly Crumbled Tortilla Chips

In a medium kettle add the soup, milk and green chilis. Heat on low until this is hot, stirring occasionally but do not let it boil as it will over flow.
Pour into individual soup bowls and garnish with fresh cilantro, shredded cheese, and green onions and last add the crushed tortilla chips.

SPRUCED UP ITALIAN GRILLED CHEESE

8 Slices Italian or Sourdough Bread
8 Slices Provolone Cheese
1(12oz.) Jar Roasted Red Peppers, cut into strips
8 Slices Genoa Salami
1/4 Teaspoon Garlic Powder
1/2 Teaspoons Oregano, dried
1/4 Cup Olive Oil

Place 4 sliced bread on a cutting board. Layer each slice with provolone cheese, red pepper strips and salami. Sprinkle garlic powder and oregano on each sandwich.The oregano and garlic amount may be to much for some. You can reduce this if you like. Put the remaining bread on top and brush both sides with olive oil. Cook in a skillet over medium heat until golden on both sides and the cheese is melted. If you do not like olive oil then you can use blue bonnet or another type of marg. to grill them in.

S'MORE PUDDING DESSERT

1 Box Graham Crackers, leave whole
1(4 serving size) Box Cook and Serve Chocolate Pudding, prepared
3 Cups Miniature Marshmallows
1 Chocolate Bar, shaved

Preheat the oven to broil. Place the graham crackers in a single layer on the bottom of a 8-inch metal or glass baking pan. Spoon half of the hot pudding over the graham crackers. Top with 11/2 cups marshmallows then another layer of graham crackers, pressing down gently. Spoon remaining pudding on top and sprinkle with remaining marshmallows. Place under the broiler for 2 to 3 minutes or until marshmallows are golden and began to melt. Crush remaining 2 graham crackers and sprinkle over the melted marshmallows. Then you can add some shaved chocolate bar while it is still hot. Allow the dessert to cool and then chill over night for the graham crackers to soften. Cut into squares.

EASY ITALIAN SKILLET SUPPER

1Medium Onion, peeled and cut in half and sliced 
2 Cloves Garlic, crushed
! Lb. Fresh Italian Sausage
1/2 Lb. or more of Cooked Smoked Sausage, sliced diagonally into 1/2 in. slices
1(15oz.) Can White Kidney beans, rinsed and drained
1(15oz.) Can Chick Peas, rinsed and drained
1(141/2oz.) Can Salt-free Stewed Tomatoes, undrained
2 Teaspoons Brown Sugar
1 Teaspoon Oregano, dried
1 Teaspoon Thyme, dryed

In a large skillet put 1 tablespoon olive oil or cooking oil. Add onion and garlic and cook over medium heat 2 to 3 minutes or until the onion is soft.
Remove the casing from the sausage and add to saucepan. Can use brats if you cannot find the fresh italian sausage. Cook 3 minutes stirring constantly. Next add the smoked sausage and cook 3 to 5 minutes or until it is no longer pink. Pour off the drippings and then stir in the remaining ings.  Stir and cook on low heat for 5 minutes and then uncover and let cook for 5 more minutes for the flavors to blend. The juice in this dish is so good and is best if served over or with cooked rice.

PULLING GREEN ONIONS

After another rain this week I was in the garden pulling up weeds. To bad we can't eat them as they  sure seem to be more and more after each rain and no matter how much you try to keep them hoed out it about seems impossiable.
Any way I wanted some green onions for a big bologna sandwich and I pulled some up.
 I just had to have one before I brought them in so I ate me a small one. You would be surprised at how tender and crisp this onion was. So to test it out I ate another one. Oh yea, not  washed. But I removed all of the outer stems and they were clean. lol.
 This one was also crisp. So from now on after it rains is the time to pull onions. Just don't get stuck in the mud. lol.
 The rain must make them crisp. It sure helps with pulling them up. Mine were getting big so the white stem part was getting tough.
 The next day I found out that they were not like they were when I brought them in.
 Wonder if you could pour some water on them and let them get wet and it do the same thing.
 Nothing is better than a big green onion and a bologna and mustard sandwich for lunch or dinner if you are to tired to cook.
 Have you ever tried a split banana pepper on a bologna sandwich or crushed plain potato chips. Give this a try, it is so, so good.
Oh and make sure you give your hubby a great big kiss after you have ate your onions. lol.