Real Vermont Cooking

4 tbs oil
3 onions, thinly sliced
1 lb steak, cubed
3 tbs cornflour
1 can mushrooms
4 drops Tabasco sauce
2 tbs soy sauce
2 1â?„2 cups water
1 tbs sugar
salt & pepper

Heat oil in pan & fry onions until soft & lightly brown.  Remove.  Fry the cubed beef until tender.  Remove & drain oil.  Make a gravy from all the rest of the ingredients.  Return onion & beef to pan with gravy. Simmer 5 mins.

nonstick cooking spray
1 quart nonfat chicken broth
5 oz mixed vegetables, frozen (half a package)
5 oz Italian green beans
1 medium onion, diced
8 oz mushrooms, sliced
3 small zucchinis, shredded
3 oz small pasta, like mini bow-ties, cooked
1/2 tsp basil
1/2 tsp oregano
2 cups chicken breast, cooked and diced
14 oz crushed tomatoes

Place a nonstick pot over medium heat and coat with cooking spray. Sauté onions and mushrooms, and then add frozen vegetables, spices, and tomatoes. Add chicken broth and bring to a boil, then simmer for 20 minutes. Add cooked chicken, pasta, and shredded zucchini and simmer for another few minutes before serving.