I Knead You Now ( Peach Whirligigs)

I learned how to knead dough for this recipe. Utube is a wonderful tool

PEACH WHIRLIGIGS

1 can (29 oz) sliced peaches
1 tbsp tapioca
1 1/3 cup Bisquick
2 tbsp sugar
2 tbsp butter or margarine, melted
1/3 cup milk
2 tbsp butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon

Heat oven to 425 degrees.
Combine peaches (with syrup) and tapioca in saucepan and cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir one minute. Keep hot, stirring occasionally.
Combine baking mix, 2 tbsp sugar, 2 tbsp melted butter and milk to a soft dough. Gently smooth dough into a ball on well-floured cloth-covered board. Knead 8 to 10 times.
Roll dough into 9 inch square and spread with 2 tbsp melted butter. Mix 1/4 cup sugar and cinnamon; sprinkle over square. Roll up; seal well by pinching edge of dough into roll.
Pour peach mixture into 8 x 8 inch Pyrex baking dish. Cut roll into 1 inch slices and place cut side up on hot peach mixture. Bake 20 to 25 minutes in 425 oven.

Be Prepared -Cheese Schnitzel

Always read the whole recipe before you start. Otherwise, what you think will take you only a half an hour may turn out to be two and half hours. The recipe below says to refrigerate the cutlets for two hours. You really don't need to. I put them in the refrigerator for about 40 minutes. I used a combination of butter and olive oil when I cooked the cutlets. We squeezed a little lemon on the cutlets, too.
I made baked potatoes on the grill and sauteed green beans with onion and garlic.

CHEESE SCHNITZEL


6 chicken thighs
Salt and pepper
2 tbsp lemon juice
1 egg
1 tbsp cold water
2 tbsp cooking oil
1/2 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup flour
6 tbsp margarine


De-bone chicken thighs and pound between wax paper to form cutlets. Salt and pepper and sprinkle with lemon juice, both sides. Let stand 30 minutes. Blend egg, water and oil and set aside. Combine crumbs and parmesan cheese and set aside. Coat cutlets with flour. Dip in egg mixture and allow excess to run off. Coat with cheese mixture and refrigerate for 2 hours.


Melt half of margarine in large skillet. Cook 2 or 3 cutlets at a time over medium heat. Do not crowd meat in skillet. Brown each side about 3 minutes. Place in warm oven while cooking remaining cutlets.





Serve with buttered noodles.
May be wrapped in foil and frozen. To reheat, remove foil, place on cookie sheet and heat in 400 degree oven about 17 minutes or until oil bubbles around edges.

What's Your Beef? (Beef Rolls)

It's been a while since I've posted a recipe from Mom's and Dad's cookbook. Since I have a break from travel, I'll be able to start back on this project. I actually prepared this recipe Saturday afternoon and we had it for Sunday dinner. The prep time was about 15 minutes. I only used one can of the mushroom soup.

BEEF ROLLS

1 lb ground beef
1/2 cup crushed potato chips
1/2 cup onion, chopped
1 tbsp A-1 Sauce
1 tsp Worcestershire sauce
1 egg
Salt and pepper
2 tsp (divided) Lipton's Onion Soup Mix
1/4 cup water
2 cans (10 oz ea) mushroom soup



Mix 1 tsp Lipton's Onion Soup Mix with 1/4 cup water and 2 cans mushroom soup; set aside. Combine and mix well all remaining ingredients. Form into 6 oblong rolls and place in a greased 2 quart casserole.



Pour the mushroom soup mixture over the meat rolls.










Bake uncovered in a 350 degree oven for 1 to 1 1/4 hours.

The recipe recommends to serve this with buttered noodles. Instead, Carol made a delicious butternut squash. We also had some of our home made apple sauce.

I'm Too Tall To Be A Keebler Elf (Original Toll House Cookies)

Once again I ventured into the unknown territory of baking. Thank goodness Carol was there.

ORIGINAL TOLL HOUSE COOKIES

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp baking soda
1 tsp hot water
2 1/4 cups flour
1 tsp salt
1 tsp vanilla
1 cup chopped walnuts
12 oz semi-sweet chocolate chips

Cream butter and sugars. Add beaten eggs. Dissolve soda in hot water. Add sifted flour and salt alternately with soda mixture. Mix in vanilla and add nuts and chocolate chips.
Drop by half teaspoonfuls onto greased cookie sheet. Bake in moderate oven at 375 F for 10 to 12 minutes. Makes 100 cookies

If you want to try one, get to work early on Monday and come to the break room.

Roman Chicken

Tonight's recipe called for, .....drum roll please.....you guessed it. Anchovies. Now there are some people who don't particularly care for anchovies. So I split the recipe to accommodate all that were dining here tonight. It was also the only recipe in the book that called for anchovies. Maybe I'll put the rest up on eBay.

I used boneless chicken thighs so I didn't need to simmer it as long as the recipe states.

ROMAN CHICKEN

3 tbsp olive oil
2 1/2 to 3 lb chicken, cut up (or 6 thighs)
Flour for dusting chicken
3 cloves garlic, crushed, divided
10 capers
3 tbsp lemon juice
1 cup chicken broth
1/4 tsp red pepper flakes
2 tsp rosemary, crushed, divided
1/2 tsp oregano
1/2 tsp marjoram
2 anchovies (or 3 inches of anchovy paste)
3 tbsp red wine vinegar

Remove skin and fat from chicken and dust with flour. Fry to a dark golden brown (about 15 minutes) in olive oil in a frying pan that has a lid. Remove chicken and discard all but about 1 tbsp of fat.
Combine 1 clove of crushed garlic, capers, lemon juice, chicken broth, red pepper, 1 tsp rosemary and deglaze the pan with this mixture. Return chicken to pan, bring to a boil and simmer uncovered for about 10 minutes or until liquid is reduced by about 1/3. Cover and simmer for an additional 25 minutes. If necessary, add water to make about 1/2 cup of sauce.
Make a paste of remaining 2 cloves of crushed garlic, anchovies, remaining 1 tsp rosemary, oregano, marjoram and thin with vinegar. Add and mix with sauce in pan and simmer chicken in covered pan for an additional 5 minutes. Serve with sauce from frying pan.

A Better Stuffed Pepper

Dad made this recipe one weekend Carol and I were visiting in State College. We both liked it much better than usual stuffed peppers with ground beef and rice.


STUFFED PEPPERS MEXICAN STYLE

5 medium (4 large) green bell peppers
1 lb ground beef
1/2 cup frozen chopped onion
1/2 cup frozen chopped green pepper
1 pkg Old El Paso Taco seasoning mix
3/8 cup water
1 can (8 oz) corn niblets, drained
1 can (15 oz) kidney beans in chili sauce
1/2 cup mild salsa
1/2 cup crushed Fritos
1/2 cup shredded Cheddar cheese
Sour cream


Wash, halve and remove seeds and white membrane from green peppers leaving a clean shell. Place in boiling salted water and boil for 3 minutes or until tender but still firm. Drain and set aside.
Sauté chopped onion and pepper with drippings in a large frying pan for about 5 minutes. Add ground beef and break up and brown. Stir in seasoning mix, water, and simmer for 5 minutes. Add salsa, beans and corn and simmer for about 10 minutes.
Fill pepper halves mounding slightly. (At this point they may be wrapped in foil and frozen.) Place stuffed peppers in a shallow baking dish and sprinkle with crushed Frito crumbs. Add 1 tbsp of water to baking dish and bake in a 375 F oven for 25 to 30 minutes.


Sprinkle with cheddar cheese and have sour cream available.

If frozen, thaw, add 1 tbsp water to bottom of baking pan, heat in 400 F oven wrapped in foil for 20 minutes. Unwrap, sprinkle with crushed Frito crumbs and continue baking in 400 F oven for an additional 23 to 25 minutes.


We served this with jello salad and rice.

When the "Steaks" are high (Herbed Sirloin Tip Roast)

Talk about job pressure. As I'm leaving work Friday afternoon, my second level boss says, "Ken, what are you making this weekend?" I hope this meal is mentioned at my next performance review.

HERBED SIRLOIN TIP ROAST

2 lb sirloin tip rolled roast
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp oregano
Dash cayenne pepper
Salt
Black pepper
2 tbsp shortening

Rinse and pat dry the roast. Crush and mix the herbs and spices, then sprinkle and pat all over the roast.
If you do not have a cooking mortar and pestle it's time to get one.

It really is a great help in crushing spices, particularly rosemary.


In a cast iron skillet over medium high heat, melt the shortening and sear the roast 2-3 minutes on all sides until dark and crusted.


Place the roast on a rack in the skillet and put in a 325 F oven on the bottom rack until the internal temperature is 150 F (about 1 1/4 hrs). Let rest for 10 minutes and slice thin across the grain.


For a sauce, mix 1 package of McCormicks Au Jus with 2 cups of water and the deglazed drippings from the skillet.







ONION ROASTED POTATOES

1/2 pkg Lipton's onion soup mix
1 lb potatoes (4 medium or 6 small)
3 tbsp olive oil
Sour cream (optional)

Peel potatoes and cut into 1 to 1 1/2 inch chunks. Put onion mix in a plastic bag, add potato chunks and shake until potatoes are coated with the onion mix. Empty potatoes into a shallow baking dish, drizzle with olive oil and toss to coat. Bake for 30 minutes in a 425 F oven or until potatoes are tender and golden brown. Roll potatoes once or twice during roasting. Serve with sour cream if desired. Serves 4. (Rev. 11/5/93)

JELLO WITH DARK CHERRIES
1 pkg black cherry Jello
1 can (15 oz) dark cherries, well drained
1 cup boiling water
1 cup liquid, reserved syrup with water added
1/2 cup walnuts, chopped 1/4 inch

Prepare Jello according to directions in a 1 1/2 quart dish. Refrigerate for 45 minutes, and stir in cherries and walnuts. Refrigerate for a total of 4 hours.


The roast was incredibly tender.

I did the potatoes on the grill in a roasting pan using the indirect heating method.

Carol and are going to have the Jello with black cherries and walnuts for an evening snack.

On The Road Again (Breakfast Quiche)

Well, it's back on the road tomorrow. So I'll have to set this project aside until I get back home. This was a nice meal to have after church this morning.
I did substitute breakfast turkey sausage and used two eggs and one egg white.


BREAKFAST QUICHE

1/2 lb bulk pork sausage
1 3/4 cup unthawed Ore-Ida Country Style Hash Browns
3 eggs
1/2 cup milk
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
Pinch black pepper
1/2 cup shredded Cheddar cheese
1 tbsp grated Parmesan cheese

Thaw potatoes and dry on paper towels. Then salt and pepper and set aside. Crumble and fry sausage 4 or 5 minutes over medium heat or until lightly browned. Drain grease and transfer sausage to a buttered 1 quart casserole. Top sausage with hash browns, beat eggs with milk, Worcestershire, mustard and pepper and pour over potatoes. Sprinkle with Cheddar cheese and Parmesan. Bake in a 350 F oven about 35 minutes or until a knife inserted in center comes out clean. Serves 4.

Mom and Tamale Pie

This recipe really reminds me of having dinner with Mom and Dad and sitting around the 1950's yellow kitchen table in the very small kitchen.

TAMALE PIE

1 lb ground beef
3/4 cups water
1 can (8 oz) tomato sauce
1 can (8 oz) corn niblets, with liquid
1 pkg (1 1/4 oz) Old El Paso Taco Mix
1/2 tsp onion flakes
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 cup sliced black olives (optional)
7/8 cup yellow corn meal
1 cup water
Sour cream (optional)

Brown ground beef in a 10 inch skillet and drain fat. Add 3/4 cup of water and stir in Taco Mix, onion flakes, cumin, chili powder, tomato sauce and corn including liquid. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in olives and pour into an 8 inch round or square baking dish.
Sprinkle corn meal over meat mixture, and carefully pour 1 cup of water into a spoon and float it on top of the corn meal. Wrap in foil and either freeze at this point or bake wrapped in foil in a 400 F oven for 40 minutes. Then unwrap and bake for 10 minutes. A dollop of sour cream is a good addition.
If frozen, heat wrapped in foil at 425 F for 45 minutes, then heat an additional 15 minutes unwrapped.
If thawed, heat wrapped in foil at 400 F for 45 minutes, then heat an additional 10 minutes unwrapped.

I made guacamole dip, too. Salsa is good with it, also.

The Doctor Will See You Now (Lemon Baked Chicken Breasts)

Carol discovered this recipe while waiting for a dermatologist appointment. It came out of Gourmet magazine. She wrote it down on the back of a receipt.
We got home tonight at 5:30 and sat down for dinner at 6:30.

LEMON BAKED CHICKEN BREASTS

4 split chicken breasts
1 tbsp butter
1 tbsp vegetable oil
1 cup dry white wine
2 tbsp lemon juice
1/2 tsp thyme, crumbled
Salt and pepper

In a cast iron skillet heat butter and oil over medium heat till foam subsides. Add chicken and sauté, turn till golden brown.

Remove chicken to baking dish and pour off excess fat. Add wine and thyme to hot skillet and deglaze. Pour the pan juices over chicken and salt and pepper. Sprinkle with lemon juice and bake in lower 1/3 of oven at 400 F for 30 minutes or until tender. Baste the chicken with the juices.

We served this with brown rice and green beans.







We had dessert, too! My niece, Leah, helped make the brownies.

5th Grade Chef Class ( Lemon Cheescake)

I remember taking a "Chef" class in 5th grade. One of the elementary school teachers gave the class. It met on Friday afternoons and it was just for the boys. I volunteered to make cheescake.


LEMON CHEESECAKE

8 oz Philadelphia cream cheese
1/2 cup milk
1 pkg instant lemon pudding mix
1 1/2 cups milk
9 inch graham cracker pie crust

Slowly blend 1/2 cup milk into cream cheese and stir until smooth. Add 1 1/2 cups milk and pudding mix; beat with egg beater for 1 minute. Pour at once into graham cracker crust. Chill 1 hour until set.

Cara me a way (Kielbasa and Cabbage)

I did a word search in Mom and Dad's cook book. I only have four more recipes that call for caraway seeds. Of course, I didn't have any caraway. So it was off to the store. Now I'm set for the next decade. This was very good. I'd cut back the red pepper to 1/8 tsp next time, though.
KIELBASA AND CABBAGE

6 slices bacon
1 head cabbage (2 lb) cut in 8 wedges
1 large onion, chopped
2 tsp sugar
1/2 cup water
2 tsp caraway seed
1 tsp minced garlic
1 tsp seasoned salt
1/4 tsp red pepper, crushed (optional)
1 lb Polish Kielbasa, cut in 6 pieces (3 inches each)

Fry bacon until crisp in a large skillet and set bacon aside. Secure outer leaves of each wedge with a toothpick. Add cabbage wedges, onion, water, sugar and all the spices to the bacon drippings. Cook covered 15 minutes, turning cabbage wedges at least once. Add Kielbasa and continue cooking covered an additional 10 to 15 minutes or until cabbage is at desired tenderness.


Do not allow to cook dry, add water as needed. Top with crumbled bacon. Serve with salt water potatoes and a pat of butter. Serves 6.

I Found A Leek(Cream of Broccoli Soup)

I made soup for dinner. Carol did all the chopping. This was the first time we'd ever cooked with leeks. They are a lot bigger than I imagined.

I used light butter, only 3 Tbsp of flour and fat free half and half. It cuts the calories in half and it still tasted great. I also pureed the soup before serving.


CREAM OF BROCCOLI SOUP

1/4 cup butter or oleo
2/3 cup diced leek, white and some green tops
1/2 cup diced onion
1 1/2 cups diced celery
3 to 3 1/2 cups chopped broccoli flowerets
6 tbsp flour
2 cans (10 oz ea) chicken broth
1/2 cup water
1 cup half and half
1/4 tsp thyme
1/4 tsp salt
Pepper to taste

In a 4 quart pot, melt butter over medium heat. Sauté leek, onion and celery 5 minutes or until vegetables are tender-crisp. Add broccoli, reduce heat to low, cover and continue to cook for 10 minutes or until broccoli is almost tender. Blend in flour until evenly distributed, and cook for 1 minute. Gradually stir in broth and water. Add thyme, salt and pepper. Bring to a boil and simmer for 3 minutes, stirring constantly, until slightly thickened. Continue to cook until broccoli is tender. Slowly stir in half and half and heat until soup is hot. Do not boil. Makes 1 1/2 quarts. May be frozen.

Rainy Days And Saturdays(Dijon Pork Chops)

This is a great recipe to make when you have a little extra time. It was a windy, rainy day here so it seemed to be just the right time to try this one. I doubled this recipe because I had five chops. I used 1" chops. I was a little concerned that they would need to cook longer than the time shown. It worked out great though. I used the second to the lowest level in the oven.


DIJON PORK CHOPS


2 pork chops
Shortening
Salt and pepper
1 1/2 tbsp Dijon mustard, divided
1/2 small onion, minced
1 pkg McCormicks pork gravy mix with 1 cup water
1/4 tsp marjoram
3 tbsp sour cream
1/2 tbsp lemon juice
2 tbsp white wine
1/2 can (4 oz) mushroom pieces, drained
1/2 tsp parsley flakes

Trim fat from pork chops and render in frying pan or use shortening to brown the pork chops. Salt and pepper pork chops and spread both sides with half of the mustard. Place in a cooking-spray coated baking dish in a single layer.
Sauté onion in frying pan juices for about 5 minutes. Prepare the gravy in the frying pan and add the remaining ingredients and heat. Pour sauce over pork chops and cover the baking dish tightly with foil. Heat in a 350 F oven for 40 to 50 minutes. Serve with sauce over steamed rice.

Carol and I were enjoying a glass of malbec wine while I prepared this. So rather than using white wine I used the bottle that was open. I think I liked the flavor of the red wine rather than the white. I also used fresh mushrooms. I sauted them along with the onions.

Welcome Home Dinner (Chicken Marsals)

Carol was in Baltimore with her friends this weekend. I thought this would be a nice meal to have when she got back on Sunday.
What I liked about this recipe is that it sounds fancy, but it was really easy.
I adjusted the portions and used six thighs. We have some leftovers. I'll saute some mushrooms and add when we have the encore later this week.

CHICKEN MARSALA

4 chicken thighs, boneless, skinless, pounded to 1/8 inch
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter
2 tbsp minced green onions
2/3 cup Marsala
1 tsp lemon juice
4 thin slices lemon
Minced Parsley

Preheat oven to 225 F. Mix flour, salt and pepper and dredge chicken pieces. Heat large skillet over medium-high heat and add olive oil and butter. Brown chicken about 2 minutes on each side and remove to preheated oven.
Add minced onion to frying pan and saute for 1 minute. Add Marsala to deglaze pan and simmer for 4 minutes. Add lemon juice, stir and return chicken to pan for about 2 minutes. Serve with fettuccine tossed with Parmesan cheese. Serves 2.

Nor'easter Supper (Flank Steak Roll Ups)

This is one of my all time favorites from Mom and Dad's cook book.
I used the marinade shown below. This marinade is from a Michael Field cookbook. The Adolph's meat marinade is a little salty. I knew we were going to get a lot of snow this evening. So I made the marinade this morning.

The recipe for the roll ups is a little different from what was originally in the book. Mom and Dad made some updates to the soft copy and I didn't update my book.
I didn't pre-cook the bacon. I used a strip for each roll up and cut off the excess. Make sure the bacon doesn't overlap or it won't cook as well. I fried the extra bacon ends and put it on the salad we served with the meal.

FLANK STEAK ROLL-UPS

1 flank steak
1 envelope Adolph's meat marinade*
1/4 cup Italian salad dressing
2 tbsp water
6-8 strips bacon, precooked in 375 F oven for 10 minutes
1 can (4 oz) mushrooms

Mix dry marinade, salad dressing and water and pour into large Pyrex baking dish. Moderately pound flank steak on both sides and marinate for at least an hour.
Cut flank steak across grain in 1 inch strips. Roll up strips, wrap with bacon and skewer with two toothpicks. (If this results in rolls larger than 2 1/2 inches in diameter, cut strips in half and re-roll.)

Stand rolls on end on broiler pan and broil 4 ½ minutes on one side then 3 minutes on other side. If bacon is not done to desired crispness, turn on edge for a minute or so. For medium rare, total time should not exceed 7 1/2 minutes. Heat mushrooms and drain; add tbsp butter and drippings from broiler pan. Serve with the steak roll-ups. Serves 2. (Rev. 9/12/92)

*If time allows (6-8 hrs) use this marinade:
1/2 Cup Vegetable Oil
4 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/2 Tsp coarsely ground black pepper
1 Large Bay Leaf, crumbled
2 cloves Garlic, Minced
1 Tbsp finely chopped parsley

A Recipe From Our First Apartment (Asian Pork Steaks)

This is a recipe that Carol and I made when we were living in our first apartment. The gas stove in that apartment must have been 40 years old.
We served this when Mom and Dad were visiting one weekend. They liked it so much that they included it in the "Book".

ASIAN PORK STEAKS


6 Thin boneless pork chops
1 tbsp cooking oil
1 can (8 oz) pineapple Tidbits
2 tbsp soy sauce
2 tbsp vinegar
1 tsp sugar
1/2 tsp ground ginger
2 medium carrots, sliced in coins to make 1 cup
1 small onion, cut in wedges
1 small green pepper, seeded and cut in strips
1 1/2 tsp cornstarch

In large skillet (or electric), brown pork on both sides in hot oil. Remove from skillet and set aside. Drain excess fat from skillet. Drain pineapple, reserving 1/2 cup juice. Combine juice mixture with soy sauce, vinegar, sugar and ginger. Add liquid to skillet and deglaze. Return pork to skillet along with carrots, onion. Cover and simmer 20 minutes or until meat and carrots are tender.
Add the green peppers and simmer for three more minutes.
Remove pork from skillet to a warmed casserole. Mix cornstarch with pineapples and add to the skillet. Cook and stir sauce until slightly thickened and bubbly. Return the meat to the skillet and cover with vegetables. Serve with rice.

Soup's On! (Tomato and Corn Soup)

"So, what do you want to have for supper?" That's what I asked Carol, this morning.
I had gotten Carol a tomato press for her birthday. She used the frozen tomatoes from our garden to make tomato sauce. I searched Mom and Dad's cook book for recipes that call for tomato sauce and found this recipe.





TOMATO AND CORN SOUP

1 large (1 to 1 1/4 lb) smoked ham hock
2 cans (14 oz ea) Swanson's chicken broth
1 can (10 oz) Campbell's chicken broth
1 bay leaf
1 tbsp parsley flakes
1/2 tsp basil leaves
2 slices bacon, fried and crumbled
1 large onion, diced
2 cups corn kernels
1 can (14 oz) regular stewed tomatoes, cut up
1 can (14 oz) Italian style stewed tomatoes, cut up
1 can (8 oz) tomato sauce
1 tbsp sugar
Salt and pepper


In a 4 quart covered pot, simmer the ham hock in the chicken broth along with bay leaf, parsley and basil for 2 hours. Fry bacon and set aside. Sauté the onion in the bacon fat until transparent. Remove bay leaf and ham hock, chop ham hock meat and return to stock. Add onions, corn, tomatoes, bacon, sugar, salt and pepper to stock and simmer for about 20 minutes. Makes about 5 pints of soup.

Catching Up (Seafoam Pecan Cookies)

Business travel is really getting to be a drag. Fortunately, Carol has been helping me out with my endeavor. She's really the baker of the family. These cookies are so light but, so good!!!
SEAFOAM PECAN COOKIES

3 egg whites
1 1/3 cups firmly packed dark brown sugar
1 cup pecan meats, ground
1 tsp vanilla

Grind the pecans in a nut grinder. Beat egg whites in a mixer until stiff. Crush any lumps in brown sugar and slowly add to egg whites while constantly beating. Fold in ground pecans and add vanilla.
Drop the batter from a teaspoon, well apart, onto a greased and floured cookie sheet. Bake in a 325 F oven for about 15 minutes or until done. Makes about 50 cookies.

Beef Stew for a cold Saturday evening

I've been on the road a lot. But, finally I have a long weekend and a week at home.
This recipe for beef stew looked some what daunting. And it certainly made a lot of dirty dishes. Still, it was nice to come home to after church on Saturday.

BEEF STEW (Mary & Jim)

VEGETABLE PREPARATION
4 large potatoes cut in 1/6ths 1 onion
6 carrots, diagonally cut chunks 1 tsp stew seasoning mix
1 envelope G Washington Brown seasoning

In a 4 quart pot add the above ingredients with water to cover the vegetables; cook 15 minutes. Drain and save liquid.

MEAT PREPARATION
2 1/2 to 3 lb boneless chuck 1 cup red wine
1/3 cup flour 1 10 oz can beef broth
2 tsp salt 1 15 oz can beef broth
2 tbsp vegetable oil 1/2 tsp thyme leaves
2 tbsp margarine 1 bay leaf

Cut beef into 1 inch cubes and pat dry with paper towels. Roll half of meat in mixture of flour and salt in a shallow dish. Heat half of oil and margarine in Dutch oven over medium high heat until very hot but not smoking. Add beef without crowding and turn until dark brown and crusty on all sides. Remove with slotted spoon and repeat with remaining meat. Deglaze with wine, scraping bottom to loosen all browned bits; boil about 3 minutes. Return meat, add broth and sufficient vegetable liquid to cover meat by about an inch. Add thyme and bay leaf; reduce heat and simmer for 1 hour or until tender.

STEW PREPARATION
2/3 jar pearl onions, drained 1/4 tsp pepper, or to taste
1 can (10 oz) mushrooms, drained Salt to taste
2 cloves garlic, mashed
2 tsp McCormick stew seasoning mix
2 envelopes McCormick brown gravy mix

Remove meat with slotted spoon to vegetable pot. Dissolve and mix 2 packages of gravy mix with 1/2 cup of vegetable liquid, add to Dutch oven and bring to boil. Add mixture of flour and vegetable liquid to make enough gravy to cover meat and vegetables when returned to Dutch oven. Add pepper, garlic, Stew Seasoning and salt to taste. Return meat and vegetables, add onions and mushrooms and simmer covered for 1/2 hour.