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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

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Debb   Read more...
Pepper Steak Salad

Serves: 6

Print this Recipe


   Marinade:
   1/4 cup soy sauce
   2 tablespoons brown sugar
   1 teaspoon ginger fresh, minced or 1/2 teaspoon ground ginger
   1 tablespoon cider vinegar
   1/3 cup vegetable oil
   1/3 cup sherry
   * See note below.
   1 1/2 pounds roast beef cooked
   2 tomatoes small, peeled and cut in wedges
   1 cup celery sliced
   1 green bell pepper seeded and thinly sliced
   1/3 cup green onions sliced
   1/2 cup mushrooms sliced fresh
   1 cup bean sprouts washed and crisped
   4 cups romaine lettuce shredded


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* In a small bowl, combine soy sauce, brown sugar, ginger, vinegar, oil, and sherry; blend well with a whisk. Cut cooked beef into thin strips to measure about 3 to 4 cups. In mixing bowl, combine beef, tomatoes, celery, green pepper, onions, and mushrooms. Pour marinade over beef mixture. Toss to coat well. Cover and refrigerate 2 to 3 hours. Add bean sprouts just before serving; toss again. Drain, reserving marinade. Place shredded romaine in salad bowl; top with meat and vegetables. Pass the reserved marinade separately.

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