To help combat the chill of winter we’re bringing you a couple new recipes that will fill your home with warm, delicious aromas, and heat you up from the inside out!

It may be a little cold to man the grill these days, so take advantage of these wintry months and master your meals on the stove top!

Hot & Spicy Pepper Steak

• 1/2 Cup picante sauce
• 1/3 Cup water
• 2 Tablespoons soy sauce
• 1 Tablespoon cornstarch
• 1/2 Teaspoon ground ginger
• 2 Tablespoons vegetable oil
• 1 Pound beef round steak cut into thin
• strips
• 1 Clove garlic, minced
• 1 Cup fresh mushrooms, slices
• 6 Green onions, chopped
• 1 Medium red or green pepper; cut into short, thin strips
• 4 Servings rice

In a small bowl combine picante sauce, water, soy sauce, cornstarch and ground ginger. Set aside.

In a large skillet or wok over high heat, heat vegetable oil. Add the meat and stir-fry 1-2 minutes. Remove with a slotted spoon and set aside.

Add garlic, mushrooms, green onions and peppers. Stir-fry for 3 minutes and return the meat to the skillet.

Cook and stir about 1 minute or until the sauce thickens. Serve over rice with additional picante sauce.

Ranch Pork Chop Casserole

• 6 Pork chops
  Salt & Pepper
• 2 Tablespoons vegetable oil
• 2 Stalks celery, chopped
• 4 Cloves garlic, minced
• 1 Onion, chopped
• 3 Cans cream of mushroom soup
• 1 Teaspoon Spice Island Brand – Beau Monde seasoning
• 3/4 Teaspoon dry sage seasoning
• 1 1/3 Cup water
• 1 1/3 Cup instant minute rice

Salt and pepper pork chops on both sides. Heat oil in a skillet and brown the chops on both sides. Remove and set aside.

Add celery, garlic and onion to skillet and cook until tender. Add soup and seasonings to the veggies and stir until heated through.

Remove 1 can measure of the mixture and reserve as gravy.

Add water and rice to skillet and combine by stirring. Pour into 9 x 12 pan and top with the pork chops.

Bake at 350* for 30 minutes and serve with warm reserved gravy.