Sunday, March 30, 2008

Beef Stew


I had my mom down for supper tonight. She enjoys the beef stew and my husband really loves it, too. This is not really a formal recipe as I just kind of throw it all together, but I will try to make some sense of it.

Ingredients

2 lbs stew meat
1 small onion, diced
8 potatoes, peeled and cubed
1 16 oz pkg frozen mixed vegetable (corn, green beans, peas)
Flour
Salt
Pepper
Accent
5 Beef Boullion Cubes
1 Bay Leaf (remove before serving)
Corn Starch (approx. 1/4 to 1/2 cup)

Instructions

Trim fat from stew meat. Season with salt, pepper and Accent. Coat meat in flour. Brown meat and onion in a bit of oil in a frying pan.

Transfer browned meat and onion into a dutch oven. Cover meat chunks with water, add Bay Leaf and Beef Bullion cubes and bring to a boil. Lower heat and simmer for a couple of hours, adding more water, if needed.

Add cubed potatoes and cook another 30 minutes. Add frozen vegetables and cook 10 more minutes. Mix corn starch with about a half cup water and slowly stir into to stew to thicken.

Easy One-Layer Chocolate Cake


This cake makes a nice dessert with one-dish meals or with Mexican dishes or other spicy foods. It is very moist and does not require frosting. I usually sprinkle the top with powdered sugar. I used a paper doily on top of the cake to make the design with the powdered sugar.

Ingredients
1 cup flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
1/2 cup powdered sugar (for topping)

Instructions

In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, shortening and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured (I use cocoa powder in place of the flour) 9" round cake pan.

Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool thoroughly on a rack.

Serves 8.


Sunday, March 16, 2008

Lasagne



Many years ago, when I was a teenager, my family visited my brother, Myron and his new wife, Carol, in North Carolina. Carol prepared this lasagne for dinner one evening and we all really enjoyed it. Of course, I asked for the recipe and once I started my own family, I began making it for family gatherings and it is enjoyed by everyone! It is easy to prepare and can be made up ahead of time and popped in the oven when it is time to eat. All you need to do is add a salad and bread and you have a nice meal. A single batch should serve six. I usually make a double batch. We had a group of nine at our birthday bash this weekend and there is enough left over for my husband and I to have another meal.
Ingredients
1 box no boil lasagne noodles
2 tablespoons olive oil
1 lb. ground beef (I use ground sirloin)
1 small onion, chopped
1/2 teaspoon garlic powder
2 tablespoons parsley flakes
1 12 oz. can tomato paste
2 1/2 cups water
1 teaspoon salt
1 teaspoon Accent (optional)
1/2 teaspoon black pepper
1 lb. shredded mozzerella cheese (4 cup pkg.)
1 cup parmesan cheese
1 pinch of oregano
1 tablespoon worcestershire sauce
Instructions
Brown ground beef and onion in olive oil. Drain grease.
In a large sauce pan, mix the tomato paste with the water. Add the meat and onion mixture. Add garlic powder, parsley flakes, salt, pepper, Accent, oregano and worcestershire sauce. Bring to a boil and then simmer for 30 minutes, stirring occasionally.
In an oblong greased baking dish, spread a bit of the sauce on the bottom. Then layer noodles(3 noodles side by side), sauce, mozzerella cheese and parmesan cheese. Repeat until you use all the ingredients, probably four or five layers. End with a layer of the two cheeses.
Bake at 350 degrees for 30 - 35 minutes. Let stand 5 minutes before serving.

Birthday Cake (no recipe)


We had a birthday gathering at our home to celebrate a few of the March birthdays in our family. The names on the cake belong to Charles (my dad), Chris (my husband), Derek (my future son-in-law) and Carmen (myself). I did not bake the cake. I bought it from someone who does wedding cakes, etc. It was beautiful and delicious.

Sunday, March 9, 2008

Shredded BBQ Beef Sandwiches

Everyone in the family loves this sandwich! I got the recipe from my mother. I would have to say this is a no-fail recipe...easy to prepare and delicious. You should probably get 15 or more sandwiches from this recipe, depending on bun size.

Ingredients

3 lbs. chuck roast
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon brown sugar
1 teaspoon dry mustard
2 teaspoons paprika
2 cups chopped onion (I use less...probably a cup or so)
1 cup water
1 cup catsup
1 Tablespoon Worcestershire Sauce

Instructions

Brown chuck roast and place in roasting pan or dutch oven.
Mix all other ingredients and pour over roast.
Bake covered at 325 degrees for 3 - 4 hours until meat is tender and shreds easily.
Shred with a fork and serve on buns.

Note: I adjust ingredients based on how many pounds of roast I use. Sometimes I will use 4 lbs. and just increase the other ingredients accordingly.

Peach Pie



Everyone who tries this pie seems to really like it. My husband says it is one of his favorites, along with apple pie.

Ingredients

5 cups sliced peaches (approx. 6 large peaches)
1 Tablespoon lemon juice, bottled
1/2 teaspoon almond extract
1 cup sugar
1 1/2 Tablespoons flour
1 1/2 Tablespoons corn starch
1 pinch salt
1/4 teaspoon cinnamon
2 crust pastry recipe (see Jean's Pie Crust)

Instructions

Mix all ingredients in a bowl and pour into a pastry lined pie pan.
Place a vented pastry crust on top of filled pie pan and crimp edges.
Bake at 450 degrees for 10 minutes.
Lower oven temperature to 350 degrees and bake for 45 to 55 minutes or until crust is nicely browned.

Note: I brush the top pie crust with milk and sprinkle with cinnamon and sugar before baking.

Chocolate Cream Pie

This is my daughter Cara's favorite pie. I make it for her at Thanksgiving since she doesn't care for Pumpkin Pie.

Ingredients

1 pre-baked pie shell (see Jean's Pie Crust Recipe)
2 boxes Jello Cook and Serve Pudding (4 serving size)
1 small container whipped topping
Chocolate sprinkles (optional)

Instructions

Follow pie filling cooking instructions on Jello Pudding box.
Pour pie filling into a baked pie shell.
Chill for 3 to 4 hours.
Spread whipped topping on top of pie filling.
Decorate with chocolate sprinkles, if desired.

Jean's Pie Crust


Jean is a co-worker who makes wonderful pies. And in my opinion the best pie crusts I've ever tasted.

Ingredients

3 cups flour
1 teaspoon salt
1 1/8 cups Crisco
1 extra large egg
5 Tablespoons water
1 teaspoon vinegar

Instructions

Mix flour, salt and Crisco until crumbly.
Add egg, water and vinegar.
Work all ingredients just until they come together.
Divide into 4 flattened balls.
Roll out each section of dough thinly, to fit pie tin.

Yield: 2 double crust pies

Note: I have a hard time rolling out the dough thin enough for 4 crusts. I usually just get 3 crusts out of this recipe...but Jean does get four!