January 12, 2017 at 1:34 p.m.
Let’s make a variety of stew today.
+++++
CHUCKWAGON STEW
1/2 c. flour
3/4 t. salt
1/4 t. pepper
2 lbs. beef round steak (1/2-inch thick), cut into 1/2 inch cubes
1/4 c. olive or vegetable oil
1 each, medium onion and medium green pepper, diced
1 garlic clove, minced
1 T. chili powder
1 t. dried oregano leaves
1 – 16 oz. can kidney or chili beans, juice drained, saving liquid
1 - 16 oz. can whole kernel corn, juice drained and saved
Combine flour, salt and pepper in a large plastic bag. Put beef cubes in bag and shake to coat evenly. In a Dutch oven or large, deep skillet, brown beef in oil. Add onions, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and juices from veggies; bring to a boil. Lower heat and simmer, covered until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until stew is hot. Makes six to eight servings. Note: you can substitute frozen corn, adding 2 T. water.
+++++
Have you prepared a beef roast and have some leftover? This is a quick and easy way to use it.
QUICK BEEF STEW
2 c. leftover cooked, diced roast beef
1 – 16 oz. can mixed veggies, liquid drained and saved
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 t. dried thyme leaves, optional
1/4 t. dried rosemary, undiluted, optional
Pepper to taste
In a saucepan, combine all ingredients, omitting spices if you wish. Add vegetable liquid to thin the stew. Makes four servings. Note: You can use 2 c. frozen veggies but thaw them first and again, add 2 T. water to the mixture. I do use the thyme leaves as it gives a nice flavor.
We’ve started with the “wagon train days.” Now we’re going out to sea. I hope there is a well filled pantry on board or they might be sunk using this recipe.
+++++
This slow cooker recipe is great to have ready when you return from your work place or if you’re just away for a good part of the day.
SHIPWRECK STEW
1 lb. hamburger
1 c. coarsely chopped onion
3 c. peeled cubed potatoes (3 medium/large )
3 medium carrots peeled and sliced diagonally about 1/2 –inch thick
1 c. coarsely chopped celery
1/4 c. snipped fresh parsley
8 c. frozen, cut green beans, defrosted
1 – 15 oz. can kidney or chili beans, rinsed and drained
1 – 8 oz. can tomato sauce
1/4 c. uncooked long grain rice
3/4 t. salt
1 t. Worcestershire sauce
1/2 to 1 t. chili powder
1/4 t. pepper
1 c. water
In a skillet, brown hamburger with onion over medium heat. Drain fat. In a 3-qt. casserole, combine hamburger mixture with remaining ingredients. Cover and bake at 350 degrees for about 1 hour or until rice and potatoes are tender. Makes 10 servings. Note: Put leftovers in fridge, covered, for another meal in three or four days. Or as I would do, add about 2-3 cans beef broth, depending on how much stew is left, and have a delicious vegetable soup!
+++++
For you chocolate lovers…make this delicious make-ahead chocolate pie for dessert.
COCOA CREAM PIE
3/4 c. sugar
1/4 c. cocoa (not chocolate powder mix)
3 T. plus 1 t. cornstarch
1/4 t. salt
2 c. warm (not hot) milk
2 egg yolks, beaten, using a small deep bowl
1 T. butter, cut in small pieces
1 t. vanilla
1 – 6 oz. ready-made crumb crust or 1-inch baked pastry shell
In a medium saucepan, stir together first 4 ingredients. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute while stirring; remove from heat. Gradually stir about half of the hot chocolate into yolks, mixing well. Return mixture to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
Pour into crust. Wait 2 minutes, cover with plastic wrap pressing lightly to cover chocolate. Cool. Put in fridge for 4-6 hours. Garnish with whipped cream, whipped topping or whipped topping from a can. Makes six to eight servings.
Thought For the Day: Marriage is like vitamins: we supplement each other’s minimum daily requirements.
Comments:
Commenting has been disabled for this item.