1 box of med. pasta shells
1 can condensed tomato soup
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup white vinegar
2 med. cucumbers diced
1 med. green bell pepper – seeded, diced
1 sm. onion – diced
1 med. red bell pepper – diced OR 1 jar of pimentos
Prepare pasta as directed on package.
Whisk together tomato soup, oil, sugar, and vinegar.
Refrigerate pasta and tomato mixture separately overnight.
In a large bowl, combine noodles, tomato mixture, and remaining ingredients. Mix well.
1 lb. thick boneless sirloin steaks
1 tbsp. canola oil
1 can (10-3/4 oz.) condensed tomato soup
1/2 cup water
3 tbsp. soy sauce
1 tbsp. white vinegar
1 tbsp. fresh garlic, crushed
1/4 tsp. red pepper flakes (optional)
3 cups fresh broccoli florets
4 cups steamed white rice
Slice beef into thin strips. Put oil in a skillet over medium heat. Place garlic in hot oil and cook until golden brown. Add beef and brown until juice is reduced. Mix soup and 1/2 cup water, soy sauce, vinegar, and pepper flakes in a small bowl. Add to beef mixture and heat to a boil; Immediately add broccoli.
Reduce heat to medium and cook until crisp and tender, about 10 minutes, less time if you want it crisper. Stir often to avoid sticking on the bottom of skillet; I used a Teflon pan and had no problem with sticking. Serve over steamed white rice.