Angela Champagne of Champagne’s Marche’ in Leonville

Pepper Steak & Cool Cream Pie

Pepper Steak

• 3 lbs Beef Shoulder Steak
• 1 C Sliced Onions
• 1 C Sliced Bell Pepper
• ¼ C Minced Garlic
• 1 Bottle Soy Sauce
• 1 Can Brown Gravy
• 1 Tbsp Garlic Powder
• 1 Tbsp seasoning

Method:
Slice beef, onions, bell peppers into strips. Season beef in a bowl with seasoning, garlic powder and minced garlic. Brown beef in pot with cooking oil. Add soy sauce and water. Simmer on medium low for approximately 20 minutes. Add brown gravy and 1 can of water. Stir until gravy is smooth. Add sliced bell peppers and onions and continue to simmer another 20 minutes. Serve over rice and Enjoy!

Cool Cream Pie

• 1 C Pudding
• 1 16 oz. container Cool Whip
• 1 Pie Crust

Method:
Bake pie crust and let cool. Fold pudding with 1 cup whip. Add mixture into cooled pie crust. Top with additional cool whip. Add garnish, chill and enjoy later.