2 Tbs. Butter
2 Tbs. Flour
Note: if you want thicker sauce use 4 Tbs. Of butter and 4 Tbs. Flour
1 tsp. Salt
2 cups milk
1/2 tsp. Dry mustard
1 cup shredded cheese

Melt butter in 1 quart glass casserole in a microwave. Add flour and salt, blend to a smooth paste. Add milk gradually, stirring constantly.
Cook uncovered in microwave 4 minutes (or until thickened); stir after 2 minutes, then at the end of each 30 seconds.
Add dry mustard and cheese, mix. Cook uncovered in microwave for 1 minute, then stir.

1/2 LB round steak
2 Tbs. Soy sauce
1/2 tsp. Sugar
1 Tbs. Butter
2 small green peppers
2 medium onions, halved and thinly sliced
1 Tbs. Salad oil
6 hamburger buns

Cut steak into thin diagonal slices about 1/8 inch thick.
Combine soy sauce, sugar, and 1 Tbs. Water in a shallow dish. Place steak slices in mixture, and marinate 30 minutes.
Cut peppers in half; remove ribs and seeds; slice into 1/4 inch strips. In hot butter in heavy skillet, sauté peppers and onions stirring until lightly browned (about 10 minutes). Remove peppers and onions; keep them warm.
Add oil to a skillet. Add steak slices and the marinade. Over high heat, stirfry until browned (3-4 minutes). Add onions and peppers. Over high heat, cook until liquid in pan is almost gone (3 minutes). Serve on buns.

1 quart water
1 package ranch dressing
1 package taco seasoning
1 can yellow hominy
1 can white hominy
1 can ranch style beans
1 can diced tomatoes
1 cubed yellow squash
1 cubed zucchini
2-3 pounds chicken (cooked)

Add all ingredients together without draining. Cook until vegetables are tender.
Add cooked chicken and serve over tortilla chips topped with cheese.