Beef Noodle Bowl

8 ounces linguine, uncooked

3 cups broccoli florets

3 carrots peeled and sliced (about 2 cups)

2 teaspoon oil

1 pound beef sirloin steak, cut into strips

12 cup Kraft Asian Toasted Sesame Dressing

2 tablespoon teriyaki sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.

Meanwhile, heat oil in large nonstick skillet. Add meat, cook for about 4 minutes or until meat is browned on all sides. Stir in dressing and teriyaki sauce, cook for 2 minutes or until sauce is thickened. Drain pasta mixture and place in large bowl. Add meat mixture; toss to coat.

Makes 4 servings.

Tip: Instead of beef, add strips of chicken or pork or substitute your favorite vegetables.

Allison Dush

St. Libory

20-Minute Savory Beef Stew

1 pound boneless sirloin steaks, cut in 1-inch cubes

1 tablespoon vegetable oil

1 1034-ounce can condensed tomato soup, undiluted

1 1034-ounce can Cambell's condensed french onion soup, undiluted

1 tablespoon Worcestershire sauce

1 24-ounce bag frozen vegetables

In a large skillet over medium high heat, stir-fry beef in hot oil until browned and juices evaporate. Add soups, Worcherstershire sauce and vegetables, bring to a boil. Cover and cook over low heat for 10 minutes.

Ann Wood

Grand Island