Cut steak into strips about 1/4-inch thick. Combine 1/4 cup flour and pepper; toss with steak strips to coat thoroughly. Add to slow cooker with onion, garlic and half of green pepper strips. Stir. Combine tomatoes with beef granules, light soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat. Cover and cook on low 8-10 hours.

One hour before serving, turn to high and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into slow cooker. Cover and cook until thickened. Serve over hot fluffy rice. Serves 6.

Nutritional information per serving: 474 calories; 8 grams total fat; 3 grams saturated fat; 72 milligrams cholesterol; 64 grams carbohydrate; 3 grams dietary fiber; 33 grams protein, 454 mg. sodium.

Variation: Make Beef Stroganoff by preparing Savory Pepper Steak, omitting green peppers and soy sauce. Add 1 1/2 cups fresh sliced mushrooms 1 hour before end of cooking time. Stir in 1 cup no-fat (or low-fat) sour cream just before serving. Serve over cooked noodles. — Oklahoma Cooperative Extension Service

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PINEAPPLE UPSIDE-DOWN CAKE

1 box yellow cake mix

1/4 cup melted butter

1/8 cup brown sugar

1 15-ounce can crushed pineapple, with liquid

8 to 12 maraschino cherries, halved

In a 2-quart mixing bowl, make cake batter according to the directions on back of box. In a greased 3 1/2- to 5-quart slow cooker, layer melted butter, brown sugar, pineapple with juice and cherries. Pour cake batter over the top. Cover and cook on low heat 4-5 hours or until cake is firm in the center. Makes 8-10 servings. — "101 Things to Do With a Slow Cooker" by Stephanie Ashcraft and Janet Eyring

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