1 clove garlic, crushed 1 tsp. each dry mustard

1 clove garlic, crushed 1 tsp. each dry mustard and salt 1/2 tsp. each ground ginger an3 •oarse ground black pepper 1 Tbsp. Worcestershire sauce 3/4 cup dry red wine 1-1/2 lb. boneless beef sirloin steak, cut in 1/2-inch strips 2 Tbsp. vegetable oil 1-1/2 cups thinly sliced red and green peppers 2 medium tart red apples, cored and sliced 1/2 cup beef broth 2 Tbsp. red currant jelly 1-1/2 tsp. cornstarch 3 cups hot cooked saffron rice Blend garlic, mustard, salt, ginger, black pepper, Worcestershire and wine. Pour over steak strips; cover and allow to marinate 1 to 2 hours. Remove steak from marinade; reserve marinade. Pat meat dry and brown quickly in hot oil. Do not overcook. Add peppers and apples. Saute until tender-crisp. Ad: just seasonings, if necessary. Combine marinade, ' broth, jelly and cornstarch. Cook, stirring constantly, until thickened. Serve meat mixture over beds of saffron rice and pass sauce. Makes 6 servings. Saffron rice (A quick tip: Place a pinch of saffron in boiling water before adding rice to develop golden color and appetizing flavor). 1 cup raw, regular rice 2cups water *««*■.*• - 1 Tbsp. butter or margarine 1 tsp. salt ... J 1/8 tsp. saffron * Place rice, water, butter, sails, and saffron in a heavy 3-quart sauce»' pan. Bring to a boil. Stir once or twice. Reduce heat to simmer, cover pan and cook 15 minutes or until rice is tender and liquid is absorbed. Arroz con polio (Chicken with rice) 1/2 cup instant minced onion 1/4 cup sweet pepper flakes 2/3 cup water 1/3 cup olive oil 1 chicken (2-1/2 to 3 lb.), cut into serving pieces 1 can (1 lb. 12 oz.) tomatoes, broken up 1/2 cup chopped ham 1/4 cup sliced stuffed olives 2:l/2tsp. salt 1tsp.oregano leaves 1/2 tsp. paprika 1/2 tsp. ground black pepper 1/2 tsp. garlic powder 1/4 tsp. saffron 3 cups boiling water 1 cup raw, regular rice 1 pkg. (10 oz.) frozen green peas, thawed Rehydrate minced onion and pepper flakes in water for 10 minutes. Meanwhile, in a large saucepan heat oil. Add chicken and brown on all sides. Add onion and pepper; saute about 5 minutes. Add tomatoes, ham, olives and seasonings; stir gently. Cover and simmer 10 minutes. Add boiling water and rice; stir. Cover and continue simmering until chicken is almost tender, 20 to 25 minutes. Mix in peas. Cook 5 minutes longer. Place in serving casserole. Serve garnished with pimiento strips, if desired. Makes 6 servings.