Trent Kupka

Stir-Fry Vegetables with Rice

1 lb. steak

1 onion

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

1 stalk celery

3 carrots

Stalk broccoli

1/2 green pepper

1 tsp. ginger

1/2 tsp. garlic powder

1/3 cup soy sauce

1 tablespoons brown sugar

3/4 cup rice

Prepare rice.  Using a knife slice steak thinly as possible.  Thinly slice onions and chop other vegetables.  Stir-Fry steak strips with thinly sliced onions and garlic in olive oil and butter, stirring often.  Add other vegetables and cook until tender. Add more olive oil if needed and sprinkle with ginger and garlic powder. Stir together soy sauce and brown sugar. Add to vegetables and warm through. Serve with rice.

Raspberry Cake

1 white cake mix

1 small box raspberry jello

4 eggs

1/2 cup oil

1/4 cup water

1 10 oz. package frozen sweetened raspberries, thawed, undrained

In a large bowl, combine all but raspberries. Beat on low to blend ingredients then 

beat on medium for 2 minutes. Sitr in raspberries. Pour into greased 9 x 13" baking

pan. Bake at 350 for 35-40 min.

1 12 oz. carton whipped topping

1 10 oz. package frozen sweetened raspberries, thawed, undrained.