1 1/2 pounds beef round steak (up to 2 lbs) — 1/2 inch thick

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 medium onion — chopped

1 clove garlic — minced

2 large green or red bell peppers — cut in 1/2″ strips

1 16 oz can whole tomatoes

1 tablespoon beef flavor base (paste or granules)

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

cooked rice

serves 4.

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with s teak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half o f bell pepper strips; stir.

Combine tomatoes with beef base, soy sauce, and Worcestershire sauce. Pour int Crock-Pot, moistening meat well. cover and cook on Low for 8 to 10 hours.

One hour before serving, turn on High and stir in remaining green pepper strips . If thickened gravy is desired, make a smooth paste of 3 tablespoons flour an d 3 tablespoons water; stir into Crock-Pot. Cover and cook until thickened. S erve gravy with Pepper Steak over hot fluffy rice.

Ingredients 1 c Skin milk;

2 Pitted dates; chopped

1/8 ts Salt;

2 tb Uncooked farina;

1/4 ts Vanilla extract;

1 ts Margarine; reduced-calorie

Sugar Substitute to -equal 2 tb sugar 1/8 ts Grd cinnamon

Combine milk, dates, and salt in a small saucepan; bring to a boil. Gradually stir in farina and vanilla. Reduce and simmer, stirring constantly, 2-3 mins or until thickened. Remove from heat; add margarine and sugar substitute, stirring until margarine melts. Spoon mixture into a hot serving bowl, and sprinkle with cinnamon. Serve hot. From: All New Cookbook For Diabetics And Their Families Each serving amount: 1/2 cup Exchanges: 1 Starch; Chol: 1 mg; Calories: 71; Carbo: 12 gm Protein: 3 gm; Fat: 1 gm; Fiber: Tr.; Sodium: 112 mg

Reformated for you and yours via Nancy Orion and her Meal-Master (From Jungle.Boy via GEnie)

1/4 ts Salt

1 tb Sugar

1/4 c Butter

1 c Milk; scalded

3 Eggs; unbeaten

Add the butter to the milk and stir until it melts in a saucepan. Add the flour and salt and beat until smooth. Cook, stirring constantly, until the dough leaves the sides of the pan; remove from the stove and blend in the sugar and eggs. Shape into small balls and fry in deep fat until dark brown. Note. This is similar to a cream puff recipe except they are baked. —–

1 pt Whipping cream

1 tb Sugar

1 cn 16-oz pineapple tidbits

1 cn 16-oz black cherries

1 lg Banana sliced

1 c Dates chopped

1/2 c Chopped nuts optional

2 c Miniature marshmallows

Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve.

3 tb Soy sauce

1/4 c Dry sherry or Chinese rice

-wine 1 tb White or brown sugar

1 tb Cider vinegar

3 tb Cornstarch

2 tb Peanut oil

1 md Onion, thinly sliced

1 lg Eggplant, cut into strips,

-thinly 3/4 ts Salt

2 tb Minced garlic

1 tb Minced fresh ginger

1/4 ts Black pepper

Cayenne pepper to taste 3 Cakes firm tofu, cut into

-strips 8 Scallions: greens minced,

-whites in strips, keep -separate 1 bn Cilantro, minced (optional)

SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4.

1 1/2 lb Beef, chicken, or turkey

2 c Water

1 tb Chili powder

1 tb Curry powder

3 Tomatoes, diced

4 c Cooked kidney beans

1 Onion, chopped

1 Bunch green onions, sliced

1 1/2 c Grated natural sharp cheese

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.