In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles.

In a large heavy sauce pan saute the bacon until crisp. Add the green onion and potatoes saute for a few minutes. Sprinkle with flour. Add clam juice. Stir to blend well. Bring to a boil. Simmer, stirring, until potatoes are tender about 20 minutes. Add salt and pepper. Finally add clams with liquid and whipping cream. Heat soup, stirring, just until simmering. Do not boil or clams will toughen.

Wash asparagus. Cut off the tough white bottoms. coarsely slice the asparagus. Chop the onion. Mince the garlic. Heat the olive oil int a heavy sauce pan stir in onion and asparagus saute over medium heat until they begin to soften. Stir in the garlic saute a minute or two being careful not to burn it. Add broth and oregano bring to a boil. Lower heat. Simmer partially covered for 30 minutes. Puree 2 cups of mixture in a blender or processor. Return to sauce pan. Bring back to a boil. Stir in pasta. Simmer covered for 12 minutes. Stir in 4 T. of cheese and pepper.