mix together:
2 can cream of celery soup
2 can fulls of milk
2 envelopes onion soup mix

Add 1/2 cup raw rice to half of the mixture.

Place in pan, top with 4 chicken breasts. Pour rest of mixture over top.

Bake covered 1 hour. Uncover and bake 15 minutes.

Sirloin tip sliced paper thin

Marinade:
1/4 c oil
clove garlic
salt/pepper
1 tsp ground ginger

Brown meat and marinade lightly.

Add:
3 large green peppers
2 large onions
1/4 c soy sauce
salt/pepper
beef bouillon
several quarts of water (until covered)
pea pods

simmer everything together until desired tenderness. Thicken with corn starch.

Marinade:
1/4 c oil
4 tsp sugar
2 tsp corn starch
4 tsp soy sauce
wine
(We usually double the marinade.)

Coat beef to marinate and refrigerate.

Sauce:
2 tsp sugar
1 T corn st
1 T soy sauce
3 T ketchup
1 1/2 tsp Worcestershire sauce
(We usually triple the sauce.)

Green peppers, onions, tomatoes.

Brown meat on low until tender with marinade. Simmer 30 minutes, add green pepper and onion until a little soft. Add sauce and tomatoes and heat until warm. Serve over rice.