Asian Pepper Steak
Ingredients:

1  tablespoon bean sauce, or brown miso
1  teaspoon chili paste, with garlic
1  teaspoon cornstarch,
12 ounce flank steak, top round or sirloin tip, trimmed of fat
2  teaspoon fresh gingerroot, minced
2  garlicclove, minced
1  tablespoon hoisin sauce,
1  tablespoon ketchup,
1  onion,large, cut into 1/2-inch strips
3  teaspoon peanut oil,
2  red bell pepper, large, cut into 1/2-inch strips
1  tablespoon rice wine, or dry sherry
1  tablespoon soy sauce, reduced sodium

Preparation: - Estimated cooking time: 45 Min -

1. Slice beef across the grain into 1/8-inch-thick slices. In a bowl,
combine soy sauce, one-half of the garlic and one-half of the ginger. Add
beef slices and toss to coat. Let stand for 10 minutes.

2. Meanwhile, in small bowl, stir together bean sauce (or miso), wine (or
sherry), hoisin sauce, ketchup, chile paste and cornstarch.

3. In a wok or large nonstick skillet, heat one-third of the oil over high
heat. Add beef and stir-fry just until browned, 2 to 3 minutes. Transfer to
a plate.

4. Reduce heat to medium and add remaining oil to wok. Add remaining garlic
and ginger and stir-fry until fragrant, about 30 seconds. Add peppers and
onions; stir-fry until vegetables are crisp-tender, about 5 minutes. Add
reserved sauce and cook, stirring, until simmering. Return beef and any
accumulated juices to wok or skillet and cook until heated through, about 1
minute. Serve immediately.

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Apple Cheddar Cookies

1 1/2 cups apples -- cored, peeled and chopped
1/2   teaspoon baking soda
1/2   cup butter
1/4   cup chopped nuts
1/2   teaspoon ground cinnamon
1     large egg
1/2   teaspoon salt
6     ounces sharp cheddar -- shredded
1/2   cup sugar
1 1/2 cups unbleached flour
1     teaspoon vanilla

Preparation:

1. Cream the butter and sugar until light and fluffy, then stir in the egg
and vanilla. Add the combined dry ingredients, blending well. Stir in the
cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an
ungreased cookie sheet and bake at 375 degrees F for 15 minutes. Remove from
the cookie sheet and cool on a wire rack or plate.