1 large onion, sliced 1 teaspoon minced garlic 2

1 large onion, sliced 1 teaspoon minced garlic 2 cans (28 ounces each) whole tomatoes, undrained 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon chili powder 1 package (16 ounce) frozen com 1 can (16 ounce) red kidney beans, rinsed and drained 2 cups raw, unpeeled potatoes, cut into 1/2 to 1 inch cubes In Dutch oven on medium heat, brown ground beef and onions; cook until beef is no longer pink and onions are transparent, stirring occasionally. Pour off drippings. Add next five ingredients (garlic through chili powder) and cook approximately 20 minutes on medium-high heat uncovered, stirring occasionally. Add com, kidney beans, and potatoes and bring to a boil; cover and cook on medium-low heat until potatoes are done, approximately 30 minutes. Makes 6 servings (serving size: 2 cups). DIANE W. EDWARDS Chesapeake, Va. Steak Jambalaya Total preparation and cooking time: 35 minutes 1 pound boneless beef top sirloin steak, cut 3/4-inch thick 1 tablespoon commercial cajun seasoning 1 tablespoon olive oil 1/2 cup onion, diced 1/2 cup celery, diced 1 can (10 ounces) diced tomatoes with green chilies 1 can (15 ounces) black eyed peas, rinsed and drained Salt and pepper to taste Trim fat from beef steak; slice lengthwise in half and then crosswise into 3/4 inch strips. Toss beef strips in cajun seasoning and set aside. Cook rice according to package directions. In a non-stick skillet over mediumhigh heat, cook steak until outside is no longer pink, about 3 to 4 minutes. Remove steak; cover and set aside. In same skillet, add olive oil and saute onions and celery until translucent, about 3 minutes. Add tomatoes, black eyed peas, and cooked rice; combine and reduce heat to simmer, about 5 minutes. Toss in steak with desired salt and pepper to heat through. Garnish with celery leaves and serve. Makes 4 servings. Cook’s Tip: If a spicier dish is desired, use additional cajun seasonings.

LAURIE ROUSSEAU Pulaski, Va.