JASMINE RICE:

1 cup uncooked jasmine rice
2 cups water
dollop of butter

30 minutes before serving, place rice and 2 cups of water in covered saucepan with a dollop of butter or olive oil. Bring to a boil, set timer for 20 minutes reduce heat to low and cover. When timer rings, turn off heat. Leave covered until ready to plate, then stir rice and place bed for stir fry.

ZUCCHINI STIR-FRY:

1/2 lb. venison or lean beef steak, sliced
1 cup sliced zucchini
large Vidalia onion, sliced
large bell pepper, sliced
1/4 cup thinly sliced small end celery and tops
2 tbsp. olive oil
3 tbsp. steak sauce (A1)
3 tbsp. soy sauce
1/2 cup tomato juice (V8)
1/2 cup chicken broth (Swanson)
2 tbsp. cornstarch
salt and pepper, to taste

Slice 2-inches from the center of a very large zucchini, remove rind and slice 1/4x1/2-inch strips, discarding any strips with seeds. Slice steak and onions 1/4-inch thick.

Place all in large skillet with olive oil, heat to medium high, cooking until the meat is done.

Meanwhile slice peppers 1/4-inch thick and celery very thin. Add when meat is done.

Add all remaining ingredients, stir and cover reduce heat and simmer 20 minutes.

Serve over prepared rice.

Serves four, three if hungry.

Submitted by: Dave Gholson