Stir Fry

Nicole asked for my Stir fry recipe.  It is more of a suggestion than a recipe, but I will try.  I usually use:
   carrots (either large sliced or julienned , or baby whole or cut in half)
   onion cut in large slices or chunks, regular, sweet or green onions all work
   green, red or any other color of pepper
   broccoli florets                                                            
   mushrooms sliced thick                                            
Use any other vegetables you want:                              
   zucchini or yellow squash or both                                        
   bean sprouts
   snow peas
   water chestnuts
Use any vegetables you like or any  leftover vegetables you have in the fridge. You can use as many or as few as you want.
Choose your meat:
   Thin sliced chicken breast or beef or pork
   or
   any leftover meat sliced, cubed or shredded

In a large skillet or wok heat a little oil and cook meat quickly if it is raw.  Remove from pan and add vegetables that need to cook the longest, carrots and onions. Then add about 1 cup of water or broth, and put a lid on and let it steam for a few minutes (maybe 5) until they are almost soft.  Then add mushroom, peppers and broccoli (all soft vegetables) and let cook about 3 more minutes or until they are as done as you like them.  Mix together 1 or 2 Tbsp Soy sauce and 1 Tbsp. corn starch.  Push vegetables to the edges and stir into liquid in pan.  Add more thickening or more liquid if necessary.  Add meat. Heat through and serve over rice.

Pineapple Pecan Cheeseball

For a lot of years we had the same cheeseball every holiday.  One year we decided to try something different and this is one of my favorites.  It should be made at least a day in advance so the flavors can blend.

2 8 oz pkg. cream cheese
1 1/2 C crushed pineapple drained
1/2 C chopped green pepper
1/2 C chopped green onion
1 tsp lemon pepper
1 tsp seasoned salt
1/2 C chopped pecans

Beat cream cheese until fluffy.  Stir in other ingredients. Serve with crackers.