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HOME ECONOMICS Beef and Peppers 1-1/2 pound sirloin steak, 1 inch thick boiling water 4 cups thinly sliced green-pepper rings 3 tablespoons salad oil 3 cups thinly sliced onion 3/4 teaspoon salt 2 cloves garlic 5 green onion, with their tops, sliced 2 teaspoons monosodium glutamate

1-1/2 teasppon sugar dash pepper 1/3 cup sherry 1-1/2 teaspoons finely chopped crystallized ginger 3/4 cup canned beef broth 3 tablespoons cornstarch 2 tablespoons soy sauce cooked white rice 1. To make beef easier to slice, store in freezing compartment until partially frozen. Slice into 1/8-inch slivers, thaw completely at room temperature. 2. Pour just enough boiling water over green-pepper rings to cover. Let stand about 3 minutes; them rinse in cold water. 3. Heat oil in large skillet. Add green-pepper rings, onion, slices, salt, garlic, and green onions; cook, stirring and over high heat, 3 minutes.

4. Then add beef slivers; cook, stirring and over high heat, 2 minutes.

5. Add monosodium glutamate, sugar, pepper, sherry, and ginger; cook, stirring, 1 minutes. 6. Add broth, and bring mixture to boiling point. 7. Meanwhile, in small bowl, combine cornstarch, soy sauce, and 3/4 cup water. Stir into skillet; cook, stirring, until sauce is thickened and translucent. Serve with hot rice. Makes 6 servings. Hot Pepper Rice 3 cups cooked long-grain rice 1 cup sour cream 1 (4-ounce) can chopped green chiles, drained 1 medium fresh jalapeno pepper, seeded and diced P (8-ounce) package Monterey Jack cheese, thinly sliced and divided

1/2 cup (2-ounces) shredded Cheddar cheese Combine rice, sour crean, green chiles, and jalapeno pepper. Layer half of rice mixture in a lightly greased 10 x 6 x 2-inch baking dish^ top with half of Monterey Jack' cheese. Repeat procedure, and sprinkle with Cheddar. Bake at 350 degrees for 15 minutes. Yield: 6 to 8 servings.