Simple Beef Stew

Autumn time has to be my favorite season for food. I love using freshly harvested vegetables, and this has got to be one of my family's all time favorites: beef stew.

Let's get cooking!

First, fill a large pot 1/2 way with water. Salt the water, put the lid on the pot, and turn the temperature to high.
Then, cut about 8 cups of hard veggies into bite size chunks. These are peeled carrots, small red potatoes, and small russet potatoes from our garden.

Once the water is boiling, add the hard veggies to it; replace the lid.
In a separate pot, place 1 pound ground beef. I seasoned it today with Montreal Steak Seasoning.

Brown the gound beef, drain off the fat, and add to the veggies in the large pot.

Next, cut up about 1 cup onion. This is a red onion, again from the garden. Red onions have a really great flavor and add just enough color to make this dish really pretty. Whatever kind of onion you have on hand should be just fine.This is a good time to add the onions, too.

Now I add 4 cups broccoli flourettes,

and 2 cups whole mushrooms. (My family doesn't particularly care for mushrooms, but they add a nice flavor to the stew. By keeping them whole, they are easily removed.)

Here comes the trick... remove about 1 cup of water from the pot. One tablespoon at a time, mix in corn starch to the removed water until a paste is formed. Using a whisk, slowly add the paste to the soup to thicken it up.

When it comes to seasoning the stew, I cheat. For some reason my stew is always too salty or bland if I make up my own seasoning, so I use a whole box (2 small packages) onion soup mix. Yeah, I do.

Now let the concoction simmer for about 20-30 minutes while you paint your nails, chat with your friend, or (in my case) make some biscuits to go with the stew. Every so often, stir the stew.

When you're about 5 minutes away from serving, add 1/2 bag frozen corn and let it all simmer together.

Serve with a smile knowing you've just made a scrumptious meal for your family.

Bran Muffins

It's no secret: I love food. I love autumn, too, for the food. Okay, I love other things about the season, too... but the food is awesome. One of my favorite food moments concerning autumn is that my kids actually want to eat something other than cold cereal for breakfast. Enter Bran Muffins! This recipe is easy and convenient. Just bake up as many muffins as you like and store the remaining batter in your fridge. Done and done.

Let's get cooking!

To a large bowl add one whole box of All Bran Cereal. It should be 6 cups.
Pour over the top of the cereal 2 cups boiling water. The water will soften up the cereal.

After a few minutes, pour 1 quart buttermilk over the cereal. Stir until it's all mushy and gross looking.

Cream together in a separate bowl 5 eggs, 1 cup shortening and 2 cups sugar.

Add to the cereal mixture.

Sift (or just toss into...) the cereal mixture 5 cups flour,

5 teaspoons baking soda,

and 1 tablespoon salt.

Stir until well blended.

Bake as much as you'd like in prepared muffin tins for 15 minutes at 400 degrees. Store whatever batter you don't use in fridge for up to 30 days.

By the way... it's also delcious to add nuts, raisins, or dates to the batter prior to baking! My family's favorite it to serve these with apricot jam.

Lemon Zucchini Cookies

My Grandma Smith was the best baker I've ever met. She was fabulous, fun, and all sorts of wonderful. I got this recipe out of her collection, and thought I'd be nice enough to share it with you. I know; I'm nice that way.

Lemon Zucchini Cookies
3/4 cup butter or margarine

3/4 cup sugar
1 egg

1 teaspoon or more grated lemon peel

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded unpeeled zucchini

1 cup chopped walnuts (optional)

Lemon Frosting:

1 1/2 tablespoons lemon juice

1 cup powdered sugar

In large bowl or mixer cream butter and sugar until light.

Beat in egg and peel until fluffy at low speed or with rubber scraper. 

 Sift or stir flour, baking powder, and salt together.

 

 Gradually add to creamed mixture and blend. Stir in zucchini and nuts.

 

Drop by teaspoon on greased cookie sheets. Bake at 375 degrees for 10 minutes or until lightly browned.

Make frosting by beating together the lemon juice and powdered sugar.

Cool and enjoy!

Mini Meat Loaf

It always cracks me up when someone thinks I'm some mega chef: I simply am not! The biggest reason my family generally has a home cooked meal is because it's frugal. I don't generally spend a lot of time fixing dinner, but a nice dinner doesn't have to take a lot of time to prepare! This recipe came about when I was experimenting with meat loaf recipes... trying to scale them back and simplify the process. A success was born! Feel free to be creative with this recipe and add your own touch. It's not unheard of for me to add a carrot or two, finely shredded, in with the meat. What they don't know won't hurt them! Oh, and I double the recipe for my family. These make great left overs/snacks!

Enjoy!

Mini Meat Loaves

1 lb. ground beef, ground turkey, or a mixture of both
1/4 c. Italian bread crumbs
1 egg
ketchup or bbq sauce to taste
3 sticks string cheese

Mix ground meat, bread crumbs, and egg until very well blended. Shape into approx. 1/3 cup size balls. Place in sprayed cupcake tins. Top with a little bit of ketchup or sauce. Cut string cheese sticks into 3 pieces each. Put one chunk of cheese in the middle of each mini meat loaf. Bake at 350 degrees for 30-45 minutes, or until no longer pink.

Sour Cream Enchiladas

No pictures today, just a delicious recipe I hope you enjoy!

Sour Cream Enchiladas
1 Whole chicken or 3 chicken breasts (cooked and cut into bite size pieces)
2 cans cream of chicken soup
1 pint sour cream
1 ½ teaspoon minced onion
1 or 2 cans (4 oz. each) mild green chiles
1 dozen flour tortillas
2 cups grated cheddar or sharp cheese

Put chicken, soup, 1 cup sour cream, onion, ½ of the cheese, and chiles in a bowl. Mix together. Soften tortillas in microwave. Place 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place in oiled 9x13 inch pan. Add remaining cheese and sour cream to remaining chicken mixture. Use as a topping over the enchiladas. Bake at 350 degrees for 30 minutes.

Hamburger/Corn Casserole

One of my all time favorite comfort foods, this recipe has sadly been neglected by me over the years. Thankfully, one of my dear friends from childhood reminded me of this recipe the other day; she said it's now one of her family's favorites and that she thinks of me every time she makes it! How sweet!

When my hubby and I were first married, I was basically known as the "casserole queen"... they are easy, inexpensive, and very versatile so I made them a lot. This was one that I loved the most!

Let's get cooking!

In a skillet, brown 1-2 lbs. ground beef.
Season to taste and drain off the fat. (I use garlic salt and lemon pepper.)
While the meat's cooking, cook one package of elbow (or other) macaroni according to package directions.
You will need 2 cans cream of mushroom soup and one pint sour cream ...
and one package of frozen corn.
Drain cooked pasta and return to large pot.
Add to the pot your drained ground beef.
Add the frozen corn,
as well as soup and sour cream.
Mix until well coated.
Transfer ingredients to a 9x13 casserole dish.
Cover with shredded cheddar cheese.
Bake at 350 degrees for 35 minutes and enjoy!
Hamburger/Corn Casserole

oven 350 degrees

1-2 lbs. ground beef
1 package of elbow macaroni
1 package of frozen corn
2 cans cream of mushroom soup
1 pint sour cream
1/2 lb. cheddar cheese, grated

Brown, season, and drain ground beef. Cook pasta according to package directions. Return drained pasta to large pot; add ground beef, corn, soup, and sour cream. Stir until well coated. Put pasta mixture in 9x13 inch pan. Cover with grated cheese. Bake at 350 degrees for 35 minutes. Enjoy!