BEEF AND BROCCOLI STIR FRY

TRADITIONAL IN A SAVORY STIR FRY SAUCE
PREP: 20 MINS. TOTAL 20 MINS. MAKES:5 SERVINGS (1 CUP) EACH
2 TABLESPOON OIL, 1 MEDIUM ONION SLICED, 1 (14 OUNCE) BROCCOLI FLORETS
FROZEN, 1 CAN WATER CHESTNUTS SLICED, 1 POUND BEEF SIRLOIN SLICED IN STRIPS, 5 GLOVES GARLIC, FINELY CHOPPED, 2 TABLESPOONS BROWN SUGAR, 1 TABLESPOON CORN STARCH, 1TABLESPOON WATER,1/3 CUP SOY SAUCE, CHOW MEIN NOODLES

HEAT 1 TABLESPOON OIL IN LARGE SKILLET OR WOK,COOK ONIONS OVER HIGH HEAT, STIR IN BROCCOLI AND WATER CHESTNUTS FOR 4 MINS OR UNTIL CRISP AND TENDER REMOVE FROM SKILLET AND SET ASIDE,
HEAT REMAINING OIL AND COOK BEEF AND GARLIC ABOUT 2 MINS UNTIL BROWNED, AND ONION BROCCOLI CHESTNUTS BACK IN SKILLET
WHISK SOY SAUCE WITH BROWN SUGAR AND PLACE IN SKILLET, STIR CORN STARCH WITH WATER UNTIL SMOOTH ADD COOK AND STIR TIL THICK
SERVE OVER NOODLES.

RAINBOW SALAD

1 (12-OUNCE) PACKAGE RAINBOW ROTINI, COOKED AS DIRECTED DRAIN
2 CUPS DICED FULLY COOKED HAM, 2 MEDIUM TOMATOES, DICED, 1 CUP CHOPPED
CELERY, 1/2 CUP GRATED CARROTS, 1/2 CUPS SLICED GREEN PEPPER, 1/2 CUP DICED
GREEN ONIONS, 1/2 CHOPPED CHOPPED PARSLEY, 1 CUP BOTTLED ROQUEFORT DRESSING, 1/2 CUP RED WINE VINEGAR, 1/2 TEASPOON SEASONED SALT TO TASTE,
1/8 TEASPOON PEPPER, 2 HARD COOKED EGGS SLICED

COMBINE ROTINI WITH HAM AND VEGGIES, IN A SMALL BOWL BLEND DRESSING WITH VINEGAR, SALT AND PEPPER TOSS WITH SALAD MIXTURE. COVER AND CHILL. BEFORE SERVING GARNISH WITH EGG SLICES
SERVES 6-8 REFRIGATE LEFTOVERS.