Category: Entrees

Pepper steak
1 onion
1 pepper
1/4 cup worcestershire sauce
Salt
Pepper
1 can tomatoes
1/2 cup cold water
1 tablespoon corn starch

Brown steak in small amount of oil. Transfer to slow cooker. Put sliced green pepper and onion in slow cooker. Add worcestershire sauce, salt, and pepper. Cover and cook for 5-6 hours on low until tender.

Add tomatoes and cook 1 hour longer. Combine cold water and corn starch to make paste. Stir into liquid in slow cooker and cook on high until thickened.

Serve over noodles or rice.

4 cups cooked chicken breast
2 cans cream of chicken soup
1 1/2 cup sour cream
2 cups Ritz cracker crumbs
1 stick margarine, melted
1 cup grated medium sharp cheddar cheese
2 Tbsp. poppy seed

Melt margarine and add cracker crumbs. Set aside. Mix soup and sour cream together. Put 2 cups chicken in long baking dish. Pour 1/2 of soup and sour cream mixture on top of chicken. Pour 1/2 of the cracker crumbs and sprinkle all of the cheddar cheese, plus 1 tablespoon poppy seed. Repeat a layer of chicken, soup mixture, poppy seed, and crumbs on top. Bake 20 to 30 minutes at 350 degrees. Can be made ahead and refrigerated.