Beef and Mushroom Soup

Beef and Mushroom Stew

1. 1 1/2 teaspoon olive oil, divided
2. 1 pound beef top round, trimmed of all fat and cu into 3/4 inch cubes
3. 1 onion chopped
4. 1 leek, chopped (white part only)
5. 1 garlic clove, minced
6. 12 ounces mushrooms, sliced
7. 2 ribs celery, chopped
8. 3 carrots, halved and sliced
9. 1/2 teaspoon pepper
10. 1/2 teaspoon dried thyme
11. 1/2 teaspoon paprika
12. 1/4 teaspoon salt
13. 1 bay leaf
14. 1 14.5 ounce can sodium reduced beef broth
15. 1/2 cup red wine
16. 1/2 cup frozen peas
17. 1 tablespoon cornstarch
18. 3/4 cup hot, cooked brown rice
19. Chopped green onions, for garnish

Heat 1 teaspoon oil in Dutch oven over med-high heat. Add beef and cook until browned. Drain and set aside. add remaining 1/2 teaspoon oil to Dutch oven. Add onion, leek, and garlic, and cook, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots,pepper, thyme,paprika, salt, bay leaf, broth, wine and browned beef. Heat to boil, cover, reduce heat and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 tablespoon cold water; blend cornstarch mixture into stew, and cook, stirring frequently, about 10 minutes.

Ladle stew into individual bowls. Top each with 2 tablespoons rice, the garnish with onions.

Makes about 6 servings.

Source Kathryn Moore and Roxanne Wyss/ Kansas City

DYNAMITE CHILI WITH BEANS

2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Instructions:
-------------
Combine water and beans in medium saucepan and bring to boil
over medium high heat. Reduce heat and simmer until tender,
about 1 hour.

Heat oil in large skillet over med-high heat. Add onion,
green pepper,and garlic. Saute until tender.
Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well.
Stir into vegetables in Dutch Oven.
Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour.
Add wine and cook,uncovered, 30 minutes.
Season with salt and pepper to taste.

Shel Talmy

Chili

CHILI
=====
(Serves 4)

Ingredients:
------------
1 small can tomatoe paste
3 (15 oz.) cans tomatoe sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalepeno peppers (diced)
1 lb ground beef or sliced steak
2 tsp chilli powder(approximate)
chayenne pepper (to taste)
1 can kidney or red beans

Instructions:
-------------
Brown beef, peppers, and onion. Drain off any grease.
Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with
the lid off an Hour.
Then cook 1 hour with the lid on. Cook on VERY low!

For a milder chilli take out the cheyenne pepper and
the jalopenos.

Its best with grated chedder cheese on top and corn
bread on the side!
Sandy Stempien

Twice Baked Potato Casserole

1. 8 medium size baking potaoes (4 Pounds), baked
2. 2 Cups (8oz.) shredded cheddar chees, divided
3. 1 16 ounce container sour cream
4. 1 8 ounce package cream cheese, softened
5. 1/2 cup milk
6. 1/2 cup butter or margarine, melted
7. 2 garlic cloves, minced
8. 1 tablespoon chopped fresh chives
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon pepper
11. 6 bacon slices, cooked and crumble
12. 1/4 cup chopped fresh chives

Peel potatoes and coarsely mash pulp with ptato masher. Stir in 1 cup cheddar cheese, sourcream, and next 7 ingredents.

Spoon into lightly greased 13x9 inch baking dish.

Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and chives. Garnish with chives if desired.

Yield: 8 servings.

Garnish: cut 2 inch wide strips of wax paper and arrange on top of casserole. Then sprinkle the uncovered area withe cheese. Next remove paper, and sprinkle remaining areas with chives and bacon.

Broccol Casserole

1. 3 Cups cooked riace
2. 10 oz. frozen broccoli
3. 1/2 cup chopped celery
4. 1 small onion chopped
5. 5 0z. can Pet Milk
6. 8 0z. cheese spread (cheese Whiz)
7. can cram of mushroom soup
8. 2 Tblsp. margarine

Saute onion, celery , and broccoli in margarine for 5 minutes. Add milk and cheese to this.
Grease casserole dish and put rice in bottom. Pour other ingredients over rice. Bake 30 minutes at 325 until bubbly.
.

Lipton Pepper Steak

1. 1 1/2 lbs round, chuck or sirloin steak.
2. 2 Tbsp oil
3. 1 Envelope Lipton Onion Soup Mix
4. 2 cups water
5. 1 medium green pepper, cut in strips
6. 1 1/2 Tbsp. corn starch
7. 1 pint tomatoes, optional
8. 1 Tsp. soy sauce, Optional

Cut meat in thin strips. Brown, turning often in oil. Stir in soup mix and water, and tomatoes and soy sauce. Simmer 30 minutes. Stir in pepper. Simmer 10 minutes or until meat is tender. Blend cornstarch in 1/2 cup cold water, and stir into skillet. Cook while string until thick. Serve with rice.

Hash Brown Potato Casserole

1. Large bag Frozen has Brown Potatoes
2. 1 cup Melted Butter
   
3. Scallions to taste
4. 1 cups Cream of Mushroom soup
5. 2 cups sour cream
6. salt & pepper to taste
7. Corn Flakes

Mix together. Pour in casserole and bake at 350 for 40 minutes. Cover top with corn flakes and bake 5 more minutes.