In this issue:

Monday's Recipe: *Green Pepper Steak*
Requests & Replies from Subscribers:  Chicken Dumpling Soup

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Green Pepper Steak

Recipe By : Real Food for Real People
Serving Size : 8              Preparation Time :0:00
Categories : Beef              Main Dish
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round Steak -- boneless
1/4 cup Soy Sauce
1/4 cup Water
1 tablespoon Cornstarch
3 tablespoons Vegetable Oil -- divided
2 small Sweet Onions -- sliced into thin strips
1 large Green Pepper -- sliced into thin strips
3 stalks Celery -- sliced diagonally
2 medium Tomatoes -- chopped
4 cups Rice -- cooked

Chill round steak in freezer until partially frozen. Thinly slice it across the grain into bite
sized strips, then set aside. In a small bowl, mix soy sauce, water and cornstarch, then
set aside. In a large skillet, heat 1 Tbsp. vegetable oil over medium-high heat. Stir-fry half
of the beef until browned. Remove and repeat with other half of the beef, adding additional
oil as needed. Remove meat and keep warm. Add onions, celery and green pepper to the
pan and stir-fry until crisp tender (3-4 minutes). Return beef to pan and stir in the sauce .
Cook and stir until thickened and bubbly. Continue to cook and stir 2 more minutes, then
add tomatoes. Cook just until tomatoes are heated through, then server over rice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 631 Calories; 20g Fat (28.5% calories from fat);
30g Protein; 81g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 593mg Sodium.

Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I just love this ezine and the friendly format. I worked for a Greek restaurant in my teens
that made the most fabulous cabbage soup. It was in a white/cream base and a little on
the spicy side. I've searched though many websites but have never found what I'm looking
for and have even tried to 'clone' it myself without success. I'd appreciate any responses.
Thanks much.

Cynthia

I used to have a recipe for a non-traditional fruit cake - it was basically a spice cake, but
with dried tropical fruit such as pineapple, coconut, mango, etc. I don't like the typical fruit
cake - this one was not made with any alcohol in it. I clipped the recipe from the Hartford
Courant about 15 years ago and have been unable to duplicate it.

Beth

Hi Kaylin,

I am hosting a brunch for stay at home wives and mothers and I would love some ideas for
dishes. Any help would be appreciated. Thanks!

Shelia

~ Subscriber Responses ~
 

This is the recipe Leanne requested for Comforting Chicken Soup. My co-worker makes it
often.

COMFORTING CHICKEN NOODLE SOUP

2 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 ounces each) condensed cream of chicken soup,
undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley (if desired)

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until
tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove
from the heat; stir in sour cream. Sprinkle with parsley. Yield: 10-12 servings

Sue Robinson                  srobinso@oznet.ksu.edu
 

This was in Taste of Home's Quick Cooking in 2000 -- I have the 2001 Annual Quick
Cooking which has all of the recipes from the previous year. This was the only recipe I
found that started with Cream of Chicken Soup:

Chicken Dumpling Soup
Ready in 30 minutes or less
by Brenda Risser, Willard, Ohio

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3-1/3 cups milk, divided
1-2/3 cups biscuit/baking mix

In a 3-quart saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium
heat; reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended.
Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.
Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while
simmering). Serve immediately.

Yield: 4 servings (82 cents per serving).

Nutritional Analysis: One serving (prepared with low-fat cream of chicken soup, skim milk
and reduced-fat biscuit mix) equals 359 calories, 1276 mg sodium, 16 mg cholesterol, 60
gm carbohydrate, 13 gm protein, 6 gm fat, 1 gm fiber.

Diabetic exchanges: 3 starch, 1 skim milk, 1 fat.

Denise                 deer757@msn.com
 

Hi Kaylin,

Your reader named Donna asked for Olive Garden's salad dressing. Here is my clone for
that. It has no egg whites in it, however. I hope it will suffice.

Shalom, from Spike the Grate                  spikethegrate@hotmail.com

OLIVE GARDEN SALAD DRESSING

1/2 cup. mayonnaise
1/3 cup. white vinegar
1 tsp. vegetable oil
2 tbsp. corn syrup
2 tbsp. parmesan cheese
2 tbsp. Romano cheese
1/4 tsp. garlic salt - or one clove garlic minced
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 tbsp. lemon juice
sugar (optional)

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own
personal tastes please add a little extra sugar.

This for Cheryl who wanted lentil recipes. It came from the internet but I forgot to record
from where.

Larry                spaceforfood@aol.com

LENTILS AND RICE WITH A TANGY TOMATO SAUCE
(Serves 6)

You can substitute one layer of cooked elbow macaroni for a layer of rice.

2 cups uncooked brown or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed garlic
Two 16-ounce cans of tomato sauce
1/2 cup water
1/4 cup vinegar
1 medium onion

Cook rice according to directions. Rinse lentils and put them in a pot, covering them with
water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and
lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first
sauté the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and
simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat
immediately and add salt to taste. Finally, slice onion in thin, small pieces and sauté in
remaining 1 Tablespoon oil until brown and crispy. This dish should be arranged as a layer
of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and
another layer of rice. Sprinkle the onions and the sauce on top before serving
 

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