Asian Beef and Noodles

1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce

In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.

Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.

Add beef to skillet once more, cook 1-2 additional minutes.

American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8-12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan.

Asian Marinated Mushrooms

1 lb small mushrooms
2 tablespoons soy sauce
3 tablespoons rice wine (or white) vinegar
1 tablespoon sugar
1/2 cup dry sherry
2 tablespoons onions, minced
2 cloves fresh garlic, minced
1 scant tablespoon salt
1/2 teaspoon fresh ginger, finely minced

Remove stems from mushrooms. Combine soy sauce, wine, sugar, sherry, onion, garlic, salt and ginger in a saucepan. Bring to a boil and remove from heat. Pour over mushrooms in a heatproof glass or stainless steel bowl, or in a canning jar.

Refrigerate for two days, turning mushrooms to coat with the marinade twice daily. Can be kept in refrigerator up to one week before serving.