2 tsps. oil 3/4 lb. chuck steak cubes, cut into thin strips 6 oz. beef flavor ramen noodle soup 1 lb. frozen mixed vegetables 5 oz. canned sliced mushrooms, drained 1-1/2 cups water

Heat oil in a heavy nonstick skillet over medium high heat. Stir-fry beef 2-3 minutes, or until no longer pink. Crumble ramen noodles and add to pan. Stir in contents of flavor packet, frozen vegetables, mushrooms and water. Bring to a boil. Reduce heat to low, cover pan and simmer 5-7 minutes, or until vegetables are crisp-tender, stirring occasionally.

Bake pastry shells according to package directions. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken, in batches if necessary, until browned, stirring often. Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables. Bring to a boil. Return chicken to pan. Reduce heat to low, cover and cook 5 minutes or until chicken is no longer pink. Serve in pastry shells.

Combine lettuce and walnuts in a salad bowl. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Add pepper to taste and shake vigorously. Pour over salad and toss with croutons.

Heat oil in a heavy nonstick skillet over medium high heat. Cook fish 1 minute per side. Gradually add water, next 2 ingredients and salt and pepper to taste to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish. Sprinkle with parsley. Serve with lemon.

Prepare grill or broiler. Rub halibut steaks with garlic. Place steaks on hot grill or oiled broiler pan. Sprinkle with half the oregano and salt to taste. Grill or broil 4-5 minutes. Turn and brush with lemon juice. Season with remaining dill and oregano. Add salt to taste. Grill or broil another 4-5 minutes or until fish is opaque throughout. Sprinkle steaks with paprika.

Melt butter in a medium saucepan over medium high heat. Stir in rice and sauté 2 minutes. Stir in water and bring to a boil. Stir in carrots and pepper to taste. Cover and reduce heat to low. Simmer 20-25 minutes or until rice is tender and liquid is absorbed. Toss gently before serving.

Preheat oven to temperature 400°F. Using a rolling pin, roll out pastry dough to fit a deep 9 inch glass pie plate. Trim pastry around edges. Using an electric mixer beat cream cheese in a mixing bowl until smooth. Slowly beat in light cream and eggs. Add remaining ingredients and mix thoroughly. Pour into pastry shell and bake 30-35 minutes or until filling is set and crust is golden. Set aside 10 minutes before serving.

Place first 3 ingredients in a blender or food processor and process until smooth. Add ice cubes and honey and blend. Pour into glasses. Sprinkle with extra grapes as a garnish, if desired.

Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain pasta and toss with remaining ingredients and pepper to taste.

Prepare frozen pasta and vegetables according to package directions. Stir in remaining ingredients. Cook until thoroughly heated.

Bake pie shell according to package directions. Combine honey and lemon juice in a bowl and mix well. Just before serving, brush bottom of prepared pie shell with honey mixture. Fill shell with strawberries and drizzle remaining honey mixture over fruit. Serve garnished with mint sprigs, if desired.