By Request...

Here are the recipes which were requested from this week's menu plan. I must say that while I have tried the almond chicken stir-fry before (and it is very good!), I have never previously tried the beef stir-fry salad, so can't vouch for how it will come out. But it sounds delicious! Hope those who requested these recipes will enjoy them.

ALMOND CHICKEN STIR-FRY

1 cup whole unblanched almonds
2 Tblsp. vegetable oil
1 pound boneless skinless chicken breasts, cubed
1 Tblsp. cornstarch
1/2 cup chicken broth
3 Tblsp. soy sauce
2 tsp. honey
1 tsp. ginger
1 14-ounce pkg. frozen sugar snap peas
Rice or pasta

In a large skillet over medium heat, cook almonds in oil for 3 minutes.  Add chicken; stir-fry until lightly browned. In a bowl, combine next 5 ingredients until smooth; add to chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the peas; cook until heated through. Serve over rice or pasta. Top with chow mein noodles if desired.

Serves 4.

BEEF STIR-FRY SALAD

4 romaine lettuce leaves, washed and crisped
1 to 1 1/4 lbs. beef flank steak
1 Tblsp. vegetable oil
1 tsp. basil
1/2 tsp. minced garlic
1/2 tsp. pepper
3 medium tomatoes, cut in small wedges
1/4 cup chopped green pepper
6 green onions, sliced thin
1/2 cup dairy sour cream
Chopped parsley
1 avocado, peeled and sliced

Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-inch thick slices. In heavy skillet, heat oil over medium-high heat. Add beef, garlic, basil, pepper. Stir-fry about 2 minutes, just until beef loses pink color. Remove from heat. Add tomatoes, green pepper, and green onions; toss lightly. Divide salad mixture among lettuce-lined dinner plates. Top
each with a dollop of sour cream; sprinkle with parsley and garnish with avocado slices.

Serves 4.