MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppered Pork Roast
Categories: Five, Pork, Herbs
Yield: 8 Servings

4 lb Pork loin roast
+=OR=+
2 (2 lb ea) pork roasts
6 tb Lawry's Garlic-Pepper blend
- seasoning

Rub all surfaces of roast(s) with seasoned pepper. Place
pork in shallow roasting pan and roast in 350øF/175øC oven
for 45 minutes to 1 hour and 15 minutes.

Remove from oven and allow roast to rest for 10 minutes.
Slice and serve.

Makes 8 servings.

Cooking Tips: Wrap and refrigerate leftovers for up to
three days.

Use leftovers with Caesar Sandwich, Caribbean Pork and
Mango Salad, or Mediterranean Pasta Salad.

From: http://www.cooksrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Golden Pepper Steak
Categories: Oriental, Beef, Vegetables, Poultry, Rice
Yield: 4 Servings

1 lb Boneless beef; in 1/8"
- slices, then cut in 1"
- X 3" pieces
1 lg Red bell pepper; in 1" X 3"
- pieces
1 ts Fresh ground black pepper
4 cl Garlic; minced
1/2 ts Sesame oil
2 tb Soy sauce
1 1/2 tb Sugar
1/2 tb Sherry or dry white wine
3 1/2 tb Oil; divided
2 lg Yellow bell peppers; in 1"
- 3" pieces
1 md Onion; in 1" X 3" pieces
1/2 ts Salt
1 ts Oyster sauce
2/3 c Chicken stock
1 ts Cornstarch
6 c Cooked rice

Combine the beef, black pepper, garlic, sesame oil, soy
sauce, sugar and sherry in a large bowl. Set aside to
marinate for at least 1 hour but no more than 3 hours.

Heat 2 tablespoons of the oil in a wok over high heat. Add
the peppers, onion, salt and oyster sauce. Cook, stirring,
for 1 minute. Add the chicken stock, cover, and cook for
about 10 minutes or until the peppers are tender.

Meanwhile, heat the remaining oil in a large skillet over
high heat until almost smoking. Add the beef and brown on
both sides, about 1 minute per side.

Add the peppers to the beef. Dissolve the cornstarch in 1
teaspoon of water and stir into the mixture. Bring to a
boil and immediately remove from the heat. Serve with
cooked rice.

Mark Bittman in The Baltimore Sun; Jan 29, 1992

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