If you like Chinese - delicious!

Ramen Beef and Veggies

1 lb boneless sirloin steak, cut into thin strips
2 c water
1 3oz package Oriental flavor ramen noodle soup mix
1 16oz bag fresh stir fry vegetables (look in the produce department :)
1/4 stir fry sauce

Spray non stick skillet with cooking spray.  Over medium high heat cook beef 3 - 5 minutes until brown.  Remove from skillet.

Heat water to boiling in same skillet, add noodles from soup mix and stir til softened. Stir in vegetables. Heat to boiling - boil 5 - 7 minutes until vegetables are tender crisp.

Stir in soup seasoning contents, stir fry sauce and beef.  Cook 3 - 5 minutes until hot.

Makes 4 servings.

FETTUCCINE WITH HERBED SHRIMP

3/4 lb. fresh or frozen peeled and deveined shrimp
6 ozs. plain or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced or pressed
1 tbsp. olive oil
1/4 cup dry white wine or Vermouth
1 tbsp. instant chicken bouillon granules
1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1-1/2 tsp. dried oregano, crushed
1 tsp. cornstarch
1/8 tsp. pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup Parmesan cheese
1/4 cup snipped fresh parsley

Thaw shrimp if frozen. Rinse and pat dry with paper towels. Cut shrimp in half lengthwise; set aside.

Cook pasta according to package directions; drain and keep warm.

Meanwhile, in a large non-stick skillet, cook mushrooms, onion and garlic in hot oil until onion is tender.

In a small mixing bowl, stir together wine, bouillon granules, basil, oregano, cornstarch and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly. Add shrimp to mushroom mixture.

Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through. Spoon the shrimp mixture over hot pasta, and sprinkle with cheese and parsley; toss to coat.

RIGATONI WITH PORTOBELLO MUSHROOM SAUCE

1 tbsp. butter or margarine
1/4 cup olive oil (preferably extra-virgin)
1 lb. brown mushrooms (portobello, cremini or a mixture of both), cleaned with a moist paper towel (do not rinse under running water)
2 cloves garlic, minced
1/8 to 1/4 tsp. crushed red pepper flakes
1-1/2 cups chicken broth
1/2 chicken bouillon cube
1-1/2 tbsp. chopped flat-leaf parsley
1/4 tsp. salt
1 lb. rigatoni (or other pasta of choice)
Parmesan cheese to taste

Put butter and oil in a large non-stick skillet or Dutch oven. Using the largest holes on a grater, shred mushrooms directly into skillet (or save your fingers and coarsely chop with a food processor). Add garlic and red pepper flakes. Saute over medium heat until liquid from mushrooms evaporates, about 10 mins. (when mushrooms start cooking, add about 1/4 cup dry Marsala or dry Vermouth for extra flavor).

Add broth and bouillon cube, increase heat to high and cook 10-12 mins. for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.

While preparing sauce, cook pasta. Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 min. Remove from heat, add cheese and toss to mix.

ASIAN BEEF & NOODLES

1-1/4 lbs. lean ground beef
2 packages (3 oz. each) Oriental flavor instant Ramen noodles
2-3 cups frozen vegetable mixture (broccoli, cauliflower & carrots)
1/4 tsp. ground ginger
1/4 cup thinly sliced green onion

In a Dutch oven, brown ground beef over medium heat 10-12 minutes or until beef is no longer pink. Drain in colander to remove excess fat. Season beef with one seasoning packet from noodles and set aside.

In same pot, combine 2 cups water, vegetables, noodles (broken up), ginger, and remaining seasoning packet. Bring to a boil; reduce heat. Cover and simmer 3 minutes, stirring occasionally. Return beef to skillet, stir in green onion, and heat through.

Makes 4-5 servings.

SUNDRIED TOMATO/RAVIOLI CASSEROLE

2 (9 oz.) pkgs. refrigerated four cheese or beef ravioli
1/2 to 1 (8 oz.) jar oil-packed sundried tomatoes, drained and chopped
1-1/2 cups shredded cheddar cheese (6 oz.)
1-1/2 cups shredded Monterey Jack cheese
1/2 cup Parmesan cheese
8 eggs, beaten
2-1/2 cups milk
1 to 2 tbsp. snipped fresh basil OR Italian flat-leaf parsley

Grease a 3-quart rectangular or oval baking dish.

Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight in refrigerator.

Preheat oven to 350 degrees. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil or parsley just before serving.