• 2  to 3 pounds beef stew meat, cut into bite size pieces
• 1⁄2 cup teriyaki sauce
• 3/4 cup orange marmalade
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 1 red pepper, cut in strips
• 6 ounce snow peas, strings removed
• 1/2 cup chopped green onions or scallions

Add beef, teriyaki sauce, orange marmalade, garlic and ginger to slow-cooker. Cover and cook on low 8 to 10 hours until beef is tender.

Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 to 20 minutes or until vegetables are crisp-tender. Top with chopped green onions or scallions.

• 1/4 cup red wine or nonalcoholic beer
• 1/4 cup soy sauce1/4 cup dry sherry or Progresso chicken broth (from 32-oz carton)
• 1/4 cup honey
• 1/2 teaspoon ground ginger
• 3 medium green onions, sliced
• 1 clove garlic, finely chopped
• 1 1/2 lb beef flank steak
• 2 nectarines, each cut into 8 pieces

In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.

Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in bowl; turn to coat. Cover dish or seal bag; refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.

For noodles

• 3 cups all purpose flour
• 3 eggs at room temperature or put in hot tap water for at least 5 minutes
• 4 Tablespoons milk, water, chicken broth, or beef broth, more if needed

Mix all above ingredients together to form a stiff dough, Knead for about 5 minutes or until well combined. Roll out with rolling pin or heavy glass cup onto floured surface to desired thickness, dust both sides well with flour. Roll up and cut into desired widths. Fluff up and unroll. Allow to sit, fluffing up occasionally for at least an hour.

For stock

• 6 cups beef broth
• one 5 to 10 ounce can roast beef with gravy undrained

In large pot combine beef broth and roast beef, bring to a boil and add noodles one handful at a time stirring after each addition. Cover and reduce heat to low and simmer for 30 to 40 minutes or until noodles are to your desired doneness.

If noodles are not thick enough to your liking dissolve some flour in some cold water and add to noodles

For Steak

• 4 to 6 cubed steaks
• 1 egg
• 1/4 cup milk
• all purpose flour
• cooking oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

For Gravy

• 1 1/4 cup 2%, whole, or canned milk
• 1/2 cup water or another 1/2 cup milk
• 3 Tablespoons all purpose flour
• 2 Tablespoons reserved oil from cooked steak

Beat together from the steak ingredients the eggs and milk, set aside. Mix together the salt, flour, pepper, salt, paprika and Italian seasoning. Dredge both sided of meat with the flour mixture then into egg mixture then back in the flour mixture. Fry on both sides until golden brown. Reduce heat to low, cover and cook for and additional 10 to 15 minutes. Drain on a plated lined with paper towels.

After meat is removed from skillet pour off all but 2 Tablespoons oil. Whisk in 3 Tablespoons flour and cook until light golden brown. Gradually whisk in the milk and water. Cook until desired thickness is desired. Season to taste.