Monthly Archives: April 2011

BEEF STEW

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MEAT:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef cubes
2 tablespoons shortening
6 cups water

VEGGIES:

3 medium potatoes, cut in cubes
1 green pepper, cut in strips
4 carrots, cut up
1 cup sliced celery
1 medium onion, diced (1/2 cup)

SEASONINGS:

1 tablespoon salt
2 beef bouillon cubes
1 bay leaf

mix flour, 1 teaspoon salt and pepper. coat meat with flour mixture. melt shortening. brown meat thoroughly. add water. heat until water boils. reduce heat. cover tightly. simmer 2 hours. stir in veggies and seasonings. cover and simmer until veggies are tender, about 30 minutes. remove bay leaf.

to thicken stew, shake 1 cup water and 3 tablespoons flour together. add to stew. heat, stirring constantly, until stew boils. boil and stir 1 minute.

PEACHES ‘N CREAM DESSERT

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2 cups flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water

FILLING:

1 cup sugar
1/3 cup flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon cinnamon

in a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. whisk egg and water together; sprinkle over flour mixture and toss. form dough into a ball; roll out on a lightly floured surface to a 13″x9″ rectangle. place in an ungreased 13″x9″x2″ baking pan.

for filling, combine sugar and flour; toss with the peaches; sprinkle with cinnamon.

bake at 425° for 20 minutes. reduce heat to 350°; bake 25 minutes longer, or until peaches are tender. let stand 25 minutes before serving. refrigerate any leftovers.

12 servings

PEANUT BUTTER CHOCOLATE CHIP COOKIES

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1/2 cup butter OR margarine, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz) semisweet chocolate chips

in a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. combine flour, oats, baking soda and salt; stir into the creamed mixture. stir in chocolate chips. drop by rounded tablespoons onto ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool 1 minute before removing to a wire rack.

makes 2 dozen cookies

CORN CHOWDER

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1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 (10 oz) package frozen whole kernel corn
1 cup peeled, diced 1/2″ raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) OR skim milk
1/4 cup fresh parsley, minced

heat oil in a medium saucepan.

add celery, onion, and green pepper and saute for 2 minutes.

addcorn, potatoes, water, salt, pepper, and paprika. bring to a boil. reduce heat to medium. cook, covered, about 10 minutes or until potatoes are tender.

place 1/2 cup of the milk in a jar with a tight-fitting lid. add flour and shake vigorously.

add gradually to cooked vegetables and add remaining milk.

cook, stirring constantly, until mixture comes to a boil and thickens. serve garnished with chopped fresh parsley.

4 (1 cup) servings

MELT-IN-YOUR-MOUTH MEATLOAF

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2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon worcestershire sauce

in a large bowl, combine the first 6 ingredients. crumble the ground beef over the mixture and mix well (the mixture will be moist.) shape into a round loaf. place in a 5 quart slow cooker. cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.

in a small bowl, whisk the ketchup, brown sugar mustard and worcestershire sauce. spoon over the meatloaf. cook 15 minutes longer or until heated through. let stand 10-15 minutes before cutting.

6 servings

JUST-LIKE-THANKSGIVING TURKEY MEATLOAF

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1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce

in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9″x5″ loaf pan.

bake, uncovered, at 375° for 25 minutes; drain if necessary.

combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.

6 servings

ZESTY CHICKEN AND PASTA

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1/4 cup tequila
1/4 cup low-sugar frozen limeade, thawed
1 tablespoon grated lime peel
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 small orange OR yellow bell pepper, cut into 1/4″ strips
1 1/2 cups sliced mushrooms (about 4 oz)
1 clove garlic, finely chopped
1 (16 oz) package uncooked low-fat spinach fettucini
1/2 cup reduced-fat parmesan cheese, grated

mix tequila, limeade and lime peel in a medium glass or plastic bowl. stir in chicken. cover and refrigerator for 30 minutes.

place chicken and marinade in a 12″ skillet. stir in bell pepper, mushrooms and garlic. cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.

cook fettucini as directed on package; drain. divide among 6 serving plates.

spoon chicken mixture over fettucini. sprinkle with cheese. garnish with additional grated lime peel if desired.

6 servings

THOSE POTATOES

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5 medium yukon gold potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper

preheat oven to 350°. spray a 9″x13″ pan with pam. mix together soup, milk, sour cream, salt and pepper.

place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.

cover with foil and bake for 45 minutes.

uncover and cook for another 15 minutes.

8 servings

BANGY’S MOLASSES COOKIES

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3/4 cup shortening

1 cup shortening

1/4 cup brer rabbit molasses

1 egg

2 teaspoons baking soda

2 cups flor

1/2 teaspoon cloves

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

melt shortening in a 3-4 qt saucepan over low heat. allow to cool. then add sugar, molasses and egg. beat well. sift together flour, baking soda, cloves, ginger, cinnamon and salt. add these to first mixture. mix well and chill thoroughly. form into 1″ balls. roll in granulated sugar and place on greased cookie sheets 2″ apart. bake at 375 degrees for 8-10 minutes.

MEATY MUSHROOM CHILI

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1 pound bulk italian sausage

1 pound ground beef

1 cup chopped onion

1 pound fresh mushrooms, sliced

1 (46 oz) can v-8 juice

1 (6 oz) can tomato paste

1 teaspoon sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon pepper

sour cream, optional

in a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. stir in the mushrooms, v-8, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 1 hour. garnish with sour cream if desired.

8 servings