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This time of year with holidays just ahead of us, it’s good to have meals tha can be prepared quickly or by using one-dish. I like the one-dish deal as there are less dishes to clean up easily. There aren’t any kids living at home anymore so it’s up to me to do the clean up. Sometimes Bud will help, if we’re using paper plates, which I don’t use very often. If we do, he always says he’ll do the dishes... thanks a lot Bud!

Today it’s about quick and one-dish meals.

We are in the season of deer hunting in our family. I prepare venison now and then as they share some of it with us. This is one of the meals they lile They serve themselves right out of the pot kettle.

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VENISON VEGETABLE STEW
3 bacon strips
2 lbs. venison stew meat, cut into one inch cubes
2 large onions, chopped
3-1/2 c. water, divided
1-8 oz. can tomato sauce
1 envelope dry onion soup mix
1-1/2 t. salt
1 bay leaf
2 t. Italian seasoning
7 medium carrots, cut inot one inch pieces
5 medium potatoes, peeled and cut into one inch cubes
4 sliced celery ribs, cut into one inch slices
3 T. flour

In a four quart Dutch oven or large suacepan, cook bacon until crisp. Remove to a paper towel to drain; saving drippings in the kettle. Crumble bacon and set aside. Cook venison and onions in drippings, over medium heat, until meat is lightly brown. Don’t burn the onions). Add three cups water and next five ingredients; bring to a boil. Reduce heat; cover and simmer one hour or until meat is almost tender. Add next three ingredients; return to a boil. Reduce heat; cover and simmer 30 minutes or until meat and veggies are tender. In a small bowl, combine remaining water and flour, mixing until smooth. Stir into stew. Cook and stir until boiling and slightly thickened. Stir in bacon. Remove bay leaf. Serve over cooked noodles. Makes eight servings or less, if the hunters are really hungry! Serve with a loaf of bread.
Note: If you wish, beef stew meat or pork can be used in place of venison.

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EASY PASTA BAKE
1 lb. ground beef
1-24 oz. jar spaghetti sauce
1/2 c. water
1/2 c. grated Parmesan cheese
5 c. cooked rotini (corkscrew) pasted
1-8 oz. pkg. shredded low-moisture, part skim mozzarella cheese

Brown meat in large skillet; drain. Return to skillet; stir in spaghetti sauce, water, Parmesan cheese and pasta. Turn into a 9x13 inch baking dish. Top with mozzarella cheese. Bake at 375 degrees for 20-25 minutes or until hot. Serve with French bread.

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I think we should have an easy to make rish and nutty chocolate dessert with these meals.

DELUXE CHOCOLATE PUDDING
1-3/4 c. cold milk
1-3.9 oz. instant chocolate pudding mix
1/4 c. sour cream
1/2 t. almond or rum extract
1-4/ c. chopped pecans
4 pecan halves, optional

In a medium bowl, combine first four ingredients. Whisk until slightly thickened, about 2-3 minutes. Stir in pecan pieces. Spoon into four small bowls. Top with pecan halves or some more pecan pieces if you like.

Thought for the Day: One of the great disadvantages of hurry is that it takes such a long time. You don’t have to hurry with today’s recipes unless you’re working against the clock.

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