LASAGNA

500 g ground beef
570 ml tomato sauce (spiced)
1/2 package (375 g) broad egg noodles
250 g mozzarella cheese, grated, to make up about 500 mL (2 cups)
75 mL (1/3 cup) sour cream
125 ML (1/2 cup) grated parmesan cheese

 Cook beef until browned in skillet over medium-high heat, breaking up
lumps with wooden spoon. 
 Drain off fat.
 Put in tomato sause.
 Simmer over medium-low heat for 10 minutes, stirring often.
 
 Cook noodles until tender, but firm.
 Drain well.
 Combine grated mozzarella cheese with sour cream. 

 In greased shallow 2L casserole or baking dish:
 - spread half the noodles. 
 - Layer on the mozzarella-sour cream mixture, then 
 - half the meat mixture, 
 - the remaining noodles and 
 - remaining meat. 
 - Sprinkle with parmesan cheese. 

 Bake covered at 180 deg. C (350 deg. F) for about 25 minutes or until
hot and bubbly. Remove cover and cook 5 minutes more.


BEEF AND VEGETABLE STIR-FRY

Preparation: 10 minutes
Cooking: 20 minutes

500 g boneless beef sirloin or inside round steak, cut into thin strips
2 tbsp vegetable oil
2 cups cut-up fresh vegetables (broccoli, carrot, celery)
1/2 tsp ground ginger (optional)
2 cloves garlic, minced
1 small can tomato sauce (soup)
1 tbsp soya sauce
1 tbsp vinegar

In large skillet or wok, heat oil.
Stir-fry beef until browned.
Remove from skillet, set aside.

In same skillet, in remaining oil, stir fry vegetables with 
ginger and garlic until tender-crisp.
Stir in tomato, soya sauce and vinegar. Bring to boil.

Return beef to skillet.
Heat through, stirring occasionally. 
Serve over rice, if desired. 
Makes 4 servings.