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Recipes prepared in just one kettle or pan are great for busy or not-so-busy cooks. After all, they're usually pretty easy to make and clean-up is quick and easy. With meat, potatoes, pasta, rice and vegetables, these "down-home" dishes just need a simple salad and some type of bread to make a complete meal. I especially like stews in the fall and winter. I learned, from a former employee at one of our local restaurants, if you have leftover stew, add beef or chicken broth to it and -- voila, you have a wonderful soup the next day.

So, today it's about different types of stew -- one right after the other. Incidentally, stews don't always have to have meat in them. I've included two that are meatless but if you would like to have meat, fry some lean ground beef and add it to the mixture.

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KIELBASA SKILLET STEW

5 strips of bacon

1 medium onion, diced

1 to 1-1/2 lbs. kielbasa (Polish sausage), sliced about 1/4-inch thick

two 15-1/2 oz. cans great northern beans, undrained

2-8 oz. cans tomato sauce

1-4 oz. can chopped green chilies

2 medium carrots, thinly sliced

1/2 medium green pepper, diced

1/2 t. Italian seasoning

1/2 t. dried thyme leaves

1/8 t. pepper

In a large skillet, cook bacon until crisp (save drippings); remove and drain on paper towel.

In the bacon drippings, cook onions and sausage until onion is tender; drain. Stir in rest of ingredients; bring to a boil. Lower heat; cover and simmer 45 minutes or until veggies are tender, stirring occasionally. Crumble bacon and sprinkle on top. Makes 6-8 servings.

NOTE: I dice the bacon before frying it crisp. Also, you can use a Dutch oven if you don't have a large skillet.

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SKILLET CHICKEN STEW

1/3 c. flour

1/2 t. salt

couple dashes of pepper

1-1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces (3 large chicken breasts)

3 T. butter or margarine

1 medium onion, chopped in large pieces

3 celery ribs, sliced, a little less than 1/2-inch thick

2 medium potatoes, peeled and cut into 3/4-inch cubes

3 medium carrots, sliced 1/4-inch thick

1 c. chicken broth (broth can be made from bouillon), divided

1/2 t. dried thyme leaves

1 T. ketchup

1 T. cornstarch

In shallow bowl (a pie pan works well), combine flour, salt and pepper; coat both sides of chicken.

In a large skillet, melt butter; brown chicken on both sides. Add 3/4 c. broth, onions, celery, potatoes and carrots. Cover and simmer 15-20 minutes or until veggies are tender.

In a small bowl, combine 1/4 c. broth, thyme, ketchup and cornstarch, mixing until smooth. Stir into stew; bring to a boil, stirring constantly and cook for two minutes on low heat. Makes 5-6 servings.

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And, the meatless stews I mentioned . . .

VEGGIE BLACK BEAN STEW

2 large onions, diced (about 3 c.)

1/2 c. diced celery

1/2 c. diced carrots

1/2 c. diced sweet red pepper

2 T. minced garlic

1/4 c. dry sherry or chicken broth

1 T. olive or canola oil

3-15 oz. cans black beans, rinsed and drained

one 14-1/2 oz. can diced tomatoes, undrained

2 T. tomato paste from a 6 oz. can*

2 T. honey

4 t. chili powder

1-1/2 to 2 t. ground cumin

1/2 t. dried oregano leaves

1/4 c. minced fresh cilantro or parsley

In a Dutch oven or large saucepan, saute first five ingredients in sherry (or broth) and oil until tender (10-12 minutes). Add rest of ingredients except cilantro. Bring to a toil. Lower heat, cover and simmer for 30 minutes. Stir in cilantro; simmer 10 minutes. Serves 4-6.

*You can freeze the rest of the paste for another use like chili or spaghetti sauce.

NOTE: The stew can be served with sliced green onions, shredded cheese and sour cream if you wish.

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TOMATO-VEGETABLE STEW WITH DUMPLINGS

2 T. olive or canola oil

2 large onions, coarsely chopped (3-1/2 c.)

2 medium ribs celery, coarsely chopped (3/4 c.)

2 c. frozen Italian green beans

1-28 oz. can diced tomatoes (or 2-15 oz. cans)

1-14 oz. can chicken broth

1 t. dried basil leaves

1/4 t. pepper

cheddar cheese dumplings

In a Dutch oven or large saucepan, heat oil over medium-high heat. Cook onions and celery in oil; stirring often, until tender. Stir in rest of ingredients, except dumplings. Heat to boiling; reduce heat to low. Simmer uncovered 15-20 minutes or until beans are tender.

Meanwhile, make dumplings. Drop dough by rounded tablespoonfuls onto simmering stew.

Cover and cook over medium-low heat 20-25 minutes or until dumplings are firm when pressed. Makes 6 servings (1 c. each).

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CHEDDAR CHEESE DUMPLINGS

1-1/2 c. self rising flour

1/2 t. ground mustard

1/4 c. shortening

1/2 c. shredded sharp cheddar cheese

2/3 c. milk

In a medium bowl, stir together flour and mustard. Cut in shortening, using fork or pastry blender, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.

*If you don't have self-rising flour, substitute with 2-1/4 t. baking powder and 3/4 t. salt and 1-1/2 c. regular flour.

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Thought for today: Seconds count -- especially when dieting!

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