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Beef Stew 2 lbs chunk beef
carrots
2 celery stalks
2 potatoes (peeled and quartered)
1 can green peas
1. Lightly flour meat. Brown in 3 tbsp oil.
2.Add 3 cups water and beef stew seasoning. Blend well.
3.Bring to boil. Cover and reduce heat. Simmer until tender.
4. Add potatoes, carrots, celery. Add to stew.
Cover and simmer until vegetables are tender, stirring occassionally.
5. Add 1 can of green peas the last 5mins of cooking time.
6. Add 2 tsp of salt if desired.
Pot Roast ! can Campbell condensed Cream of Mushroom
1 pouch (2oz) dry onion soup & recipe mix
6 small red potatoes, halved
6 medium carrots, cut into 2pcs
3-3 1/2 boneless beef bottom round roast or chuck pot roast
1. Stir soup, onion soup.
2. Mix potatoes and carrots in 4 1/2qt slow cooker.
3. Add beef and turn to coat.
4. Cover and cook on low 8-9hr or until beef if fork tender.
5. Or on high 4-5hr. Yema candies1 can condensed milk
6 egg yolk
2 tbsp butter
candy wrappers
1 c white sugar
Cook over low fire. Stir continuously until very thick. It should be thick enough to form into a small ball.
Let cool. Form into balls.
Syup: (optional)
Let white sugar melt over low fire. Stir occassionaly to avoid burning. When completely melted, quickly drop a ball. Use fork to coat ball.
Drop in any metal pan or plate. When cool, use a table knife to pry them loose. Wrap in candy wrappers.
Makes 35 candies. Korean SteakOne of the best things about this dish is eating it; all the guests get to wrap up their own lettuce packages. Ingredients:
1. In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once. Sausage and Potato Breakfast Casserole1 lb. bulk breakfast sausage
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Spicy Sausage and Beans
Start to Finish: 30 min.
Ingredients
- 3/4 pound bulk hot or mild Italian sausage
- 1-1/2 cups chopped onion
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 cups water
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1/3 cup raisins
- 1 14-1/2-ounce can diced tomatoes or 2 cups chopped tomatoes
Directions
1. In a large pot, cook sausage and onion until sausage is no longer pink. Drain off fat. Stir in cinnamon and allspice; cook for 1 minute. 2. Stir in water, kidney beans, and rainsins. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in tomatoes; heat through. If desired, garnish each serving with snipped fresh parsley. Makes 4 servings.
Dietary Exchanges: 1-1/2 starch, 3 vegetable, 1-1/2-high-fat meat, 2 fat.
Test Kitchen Tip: For an alternative, try great Northern or navy beans in place of the kidney beans. To make the dish lower in fat, use half the amount of sausage (or use Italian turkey sausage) and double the canned beans.
Wanton Soup
Pochero
Picadillo
Coleslaw
1 cup sugar
1 handful of salt and pepper
1 cup yellow mustard
2 cups white vinegar
1/2 cup whole celery seeds
1/2 cup crab seasoning
1 jar mayonnaise
2-3 squirts hot Thai sauce
Slice the cabbage, making sure to remove the core, and place it in a bowl. In a separate bowl, combine sugar, salt and pepper, whole celery seeds, crab seasoning, mayonnaise, yellow mustard and white vinegar. Whisk the mixture together until the sugar dissolves and there are no lumps. Then, add some Thai hot sauce and mix thoroughly before working it into the cabbage.
For best results, allow the coleslaw to sit for a few hours or even a day so that the salt and sugar can break down the cabbage and really flavor it. dex Page
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