Teriyaki Steak with Peppers and Pineapple

This delicious and colorful stir-fry takes only 30 minutes, from start to finish.

1/4 cup A1 steak sauce
1 T. brown sugar
1 T. soy sauce
1/2 tsp. ground ginger
1 lb. boneless beef sirloin steak, cut into thin strips
1 green bell pepper, thinly sliced
1 sweet red bell pepper, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1 T. vegetable oil
20 oz. can pineapple chunks, drained
hot cooked rice

In a small bowl, combine the first four ingredients; set aside.
In a skillet or wok, stir-fry the beef, peppers, onion, and garlic in oil for 5 minutes.
Stir in the sauce, then top with the pineapple chunks.
Cover and simmer for 5 minutes.
Serve with hot cooked rice.

4 servings

Dishpan Fruit and Nut Cake

This fruitcake recipe was clipped from a newspaper many years ago. It tastes so much better than your typical purchased fruitcake. When mixing the ingredients, an extremely large bowl will be needed... about the size of a dishpan! And yes, somehow, all of these ingredients actually do fit into a bundt pan. My family absolutely loves this cake, and I think that you will, too.

28 oz. jar red maraschino cherries, stems removed
20 oz. can pineapple tidbits
11 oz. can mandarin oranges
1 lb. box graham crackers
15 oz. box raisins
4 cups pecans, chopped or halves
14 oz. bag flaked coconut
2 - 14 oz. cans sweetened condensed milk (not evaporated milk)

Drain cherries, pineapple tidbits, and mandarin oranges.
Crush graham crackers.
Mix all ingredients well in a very large mixing bowl (or a clean dishpan).
Spoon and press mixture into a lightly greased bundt pan.
Bake at 325 degrees for 1-1/2 hours.
Turn oven off; leave cake in oven until completely cooled.
This cake tastes best when sliced and served the next day.