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home : news : news April 29, 2016

11/8/2012 8:28:00 AM
Get out the stew pot

In the fall the truly special flavor and aroma of homemade stew is always welcome. You don’t have to spend half the day in the kitchen to make a satisfying stew. Commercial products combine with fresh ingredients make delicious stews in a hurry. If you’re a working person, whether it be in or outside the home, crockpot stews are time savers. In many instances you can prepare the veggies the night before and keep them in water until you’re ready to start cooking the next day. When I make stew for supper, I think of it as a full meal in a saucepan, especially if it’s served with crusty French bread, cornbread, popovers or muffins. Sounds pretty good to me, how about you?

1/2 pound lean ground beef
1/2 c. sliced celery
1/3 c. chopped onion
1-3/4 c. water
2 teaspoons reduced-sodium beef bouillon granules
1-1/2 t. chili powder
1/4 t. pepper
1/2 c. quick-cooking barley
1 can (14 1/2 oz) diced tomatoes, undrained In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender, drain. Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Makes four cups.

1 package frozen California-blend vegetables, thawed and drained
2 c. cubed chicken
1 can condensed cream of potato soup, undiluted
1 c. milk
1/2 c. shredded cheddar cheese
1/2 c. french-fried onions 1/2 t. seasoned salt
1 tube refrigerated crescent rolls In a bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13x9” baking dish. Bake, uncovered, at 350 degrees for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Makes 6-8 servings.

6 T. all purpose flour
1-1/2 t. salt, divided
1 t. pepper, divided
2 lb. beef stew meat
1/4 c. olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans beef broth
2 cans V8 Juice
2 t. Worcestershire sauce 6 garlic cloves, minced
2 bay leaves 1 t. dried thyme
1/2 t. dried basil
1/2 t. paprika
6 T. cornstarch
1/2 c. cold water
Combine flour, 1 t. salt and 1/2 t. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6 qt. slow cooker. Add potatoes, carrots, onions and celery. Combine broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.
Thought of the Day:
They should paint racing strips on money - it goes by so fast these days.

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