3 1/2 pounds boneless beef chuck roast
1 teaspoon garlic powder
2 tablespoons all purpose flour
3 medium red potato, cut in quarters (about 3 cups)
3 stalks celery, cut into 1-inch pieces
2 cups carrot, peeled and cut into 3-to-4-inch sticks
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1/2 cup water or Beef Broth

Heat the oven to 400 degrees. While the oven is heating, season the beef with salt, pepper and the garlic powder. Coat the beef with the flour.
Place the beef and vegetables into a roasting pan. Pour the soup and water over the beef. Cover the pan (with the pan lid or tightly with foil).
Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand for 15 minutes before slicing the beef. Season the vegetables and gravy to taste before serving. Enjoy with favorite sides.
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3 pounds boneless skinless chicken cut into bite-size pieces
1 Tbsp vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth

In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced and almost evaporated. Enjoy with rice and a nice green salad.
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1 box Yellow butter cake mix
2 Large ripe mango
2 Gelatin packets
1 1/2 tubs Cool whip
Sliced almonds for topping

Cook yellow butter cake according to box directions. Let cool.
Cube 2 mangos set aside in a bowl, saving 1/4 cup for topping the cake.
Mix 2 gelatin packets with 2 cups boiling water until completely dissolved. Stir in cubed mango and let sit.
Take cooled butter cake and using a chopstick, poke holes throughout the entire cake. Spoon mango gelatin mix over the whole cake and into the holes.
Spread thawed cool whip over the cake. Top with remaining mango and sliced almonds.
Cover and let refrigerate for 4 hours or overnight so the flavor sets into the cake.

RC: Foodland.com
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2 Tablespoons shoyu
2 Tablespoons sugar
1 Tablespoons mirin
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 pound ground chicken or turkey
1 egg, beaten
3/4 cup panko
1 cup shelled edamame beans (soybeans)

Grease a baking pan. In a small bowl, combine shoyu, sugar, mirin, black pepper, and cornstarch; set aside. In a large bowl, mix ground chicken, egg, and shoyu mixture. Add the panko; mix well. Form small flat patties with the meat mixture, place one or two edamame beans in the center of each patty, form meat mixture around the edamame, sealing the beans inside, while forming meatballs. Bake at 350 degrees for 15 minutes. Turn meatballs over and bake for another 10 to 15 minutes or until the meatballs are cooked through. Enjoy with brown rice and kim chee... ONO!
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1 pt. any flavor ice cream (the higher quality, the better)
1/2 c. (or more) whole milk
2 Tbsp. malted milk powder
Whipped cream, sprinkles, and/or cherries, for topping

In a blender, blend ice cream, milk, and malted milk powder until smooth. Add more milk and continue to blend to desired consistency, if needed. Divide milkshake between 2 glasses. Add desired toppings and enjoy.
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