February 25, 2002
Dining In: Warm and comfy
Lazy Day Beef and Vegetable Soup
2-1/2 lbs. beef for stew, cut into 3/4-inch pieces
1 Tbsp. olive oil
1 Tsp. salt
1 tsp. dried Italian seasoning, crushed
1/2 tsp. pepper
2 cans (14 to 14-1/2 oz. each) ready to serve beef broth
1 can (15 to 16 oz.) chickpeas, drained
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
1 c. water
2 c. frozen mixed vegetables
1 c. uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Heat oil in Dutch oven over medium high heat until hot. Brown 1/3 of beef, remove from Dutch oven. Repeat with remaining beef. Pour off drippings. Return all beef to Dutch oven; sprinkle with salt, Italian seasoning and pepper. Add broth, chickpeas, tomatoes and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is almost tender.
Stir in mixed vegetables and pasta. Continue simmering, covered, 20 to 25 minutes or until beef and pasta are tender, stirring occasioanlly. Serve with cheese, if desired.
Makes 6 to 8 servings.
Bistro Beef Stew
4 lbs. boneless beef chuck or round, cut into 1-inch pieces
1/4 c. all purpose flour
1/2 tsp. pepper
1/4 c. olive oil
2 medium onions, chopped
1 head garlic, seperated, peeled
1 c. dry red wine
1 can (14 to 14-1/2 oz.) ready to serve beef broth
1 envelope (.9 oz.) onion-mushroom soup mix
1 lb. assorted small mushrooms, such as button and shitake
8 oz. baby carrots
8 oz. sugar snap peas
Rolls, hollowed out, optional
Combine flour and pepper, lightly coat beef with flour mixture. Heat 1 Tbsp. oil in large Dutch oven over medium heat until hot. Brown one-quarter of beef at a time and remove from pan.
Add onions and garlic to pan; cook and stir over medium heat 3 minutes.
Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix.
Add mushrooms and beef; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add the carrots, continue simmering, covered, 30 minutes or until beef is fork tender. Add peas; simmer 5 minutes. Serve in rolls; if desired.
Makes 8-10 servings.
Country Chicken and Potatoes
1 package (5.25 oz.) au gratin potatoes
3 c. cut-up cooked chicken, turkey or ham (about 1 lb.)
2-1/4 c. hot water
2/3 c. milk
2 frozen cut green beans
1/2 c. grated Parmesan cheese
1 can (2.8 oz. French fried onions, if desired
Heat potatoes with enclosed sauce mix, chicken, hot water, milk and beans to boiling in 10-inch skillet over high heat, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Sprinkle with Frech fried onions.
Makes 5 servings.
Hot Fudge Pudding Cake
1-1/4 c. granulated sugar, divided
1 c. all-purpose flour
1/2 c. cocoa, divided
2 Tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter or margarine, melted
1-1/2 tsp. vanilla extract
1/2 c. packed light brown sugar
1-1/4 c. hot water
Heat oven to 350 degrees. Combine 3/4 c. granulated sugar, flour, 1/4 c. cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 c. granulated sugar, brown sugar and remaining 1/4 c. cocoa; sprinkle mixture evenly over batter. Pour hot water over top do not stir.
Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
Makes 8 servings
1 package yellow cake mix
1/2 c. butter, melted
1/2 c. chopped nuts, if desired
1 can (21 oz.) cherry or strawberry pie filling
1 Tbsp. lemon juice
Ice cream, if desired
Preheat oven to 350 degrees. Stir together cake mix, butter and nuts in large bowl until crumbly; set aside. Spoon pie fillings randomly in ungreased rectangular pan. 13x9x2 inches. without mixing them together. Sprinkle lemon juice over fillings. Sprinkle evenly with cake mixture. Bake about 45 minutes or until golden brown. Serve warm with ice cream.
Makes 12 to 15 servings