Beef Stew is one of my Families favorites this time of the year. This Beef Stew recipe is a little time consuming but well worth it. It cooks slow witch blends the flavors very well. The meat is so tender it melts in you mouth. On the next cold winter day give this recipe a try. It will quickly become one of your favorites.

Ingredients

1-1 1/2 lb cubed beef stew meat

1/2 cup flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup vegetable oil

1 onion, chopped fine

1 carrot, chopped fine

1/4 cup finely chopped celery, with a few minced leaves

1 tablespoon dried parsley

1 pinch thyme

3 1/2 cups beef broth

2 medium potatoes, diced

2 carrots, diced

1 large onions, diced

Directions

1. Put flour, salt and pepper in a large Ziploc bag.

2. Heat oil over medium heat in a large Dutch oven.

3. Place meat in bag with the flour and shake until well coated.

4. Shake off meat pieces and add them to the oil and stir until slightly

browned, Add remaining flour from the bag and the finely chopped onion.

5. Stir until well browned.

6. Add finely chopped carrot, finely chopped celery, dried parsley, thyme and beef broth

7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).

8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until vegetables are done.

Our Family loves to fish and we are always looking for good fish recipes.

This Long John Silver Fish Recipe is very simple to prepare. It doesn’t take much time. My Family just loved it. In this recipe I used Salmon as the fish of choice. I think any good quality fish would do. If you like Long John Silvers- give this recipe a try.

Enjoy

Ingredients

1 pound fish fillets

¾ cups Flour

2 tablespoons cornstarch

¼ teaspoons baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¾ cups water

Directions

1. Combine all dry ingredients and sift into a medium sized bowl
2. Add water and mix thoroughly.
3. Dip fish in batter until completely covered-let excess batter drip off.
4. Deep fry at 375 degrees until golden brown.

1 (8 ounce) can tomato soup

1 (14 1/4 ounce) can green beans

1 (15 1/4 ounce) can corn

4 tablespoons butter or margarine

1/3 cup milk

1 white onion-diced

4 large potatoes or 6 medium

salt and pepper

American cheese

Directions

1.Preheat oven 350°F.

2.Peel and boil potatoes until tender.

3. Fry 1 lb of lean ground beef, and onion- when done- drain.

4. Add 1 can of tomato soup to hamburger and mix until all meat is covered. Shut burner off.

5. In a Casserole dish place the hamburger with tomato soup and spread evenly .

6. Drain 1 can(14.5oz) of Green beans and (15.25 oz) corn and spread evenly across the top of Hamburger.

7. Drain potatoes and add about 1/3 cup of milk,4 tablespoons of butter, dash of salt and pepper. Mash until the potatoes are as smooth as possible. You can add more or use less milk for the desired consistency

8. Add the mashed potatoes to the top of the ground beef and vegetables. and spread evenly across.

9. Take cheese slices and add each slice evenly and closely to each other across the top of the potatoes. You can double the amount of the cheese in case You like lots of cheese.

10. Bake at 350 degrees covered until cheese is melted and the casserole is heated thoroughly though.

Enjoy

3 cups sugar

3 tablespoons cocoa

1/4 teaspoon cream of tartar

1 cup evaporated milk

3 tablespoons light corn syrup

1/2 cup margarine

1 teaspoon vanilla

1 1/2 cups peanut butter

1 cups chopped walnuts

Directions

1. In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.

Add evaporated milk, light corn syrup, and margarine.

2. On medium hi heat, cook and stir, scraping down sides of pan, until mixture boils.

3. Clip candy thermometer on pan.

4. Reduce heat to med.

5. Continue to cook until thermometer reads 238*.

6. Stir occasionally.

7. Remove from heat.

8. Add vanilla and peanut butter.

9. Stir well. Fold in nuts. Pour into pan. Cool Thoroughly.

Cut into pieces.

Enjoy

1/4 cup cornstarch

2 teaspoons sugar

5 tablespoons soy sauce (divided, more is desired)

2 tablespoons vegetable oil

2 tablespoons shortening

1 3/4 cups water, divided

2 stalks celery, diced

1 large onion, chopped

1 tablespoon molasses (do NOT omit)

1 (8 ounce) can sliced water chestnuts

1 lb bean sprouts (or more)

1 (4 ounce) can mushrooms, drained

salt and pepper

1 bunch green onion (optional)

blanched almonds, lightly toasted

Directions

1. Cut meat into thin strips.

2. Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.

3. Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.

4. In a wok or large sauté pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening, add in the chopped garlic and sauté for 2 minutes.

5. Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.

6. Add in the celery and onions; simmer for 15 minutes more.

7. In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.

8. Add molasses, water chestnuts, bean sprouts and mushrooms and heat thoroughly.

9. Season with salt and pepper.

1/3 cup packed light brown sugar

1 (29 ounce) can sliced yellow cling peaches, drained

1 package yellow cake mix

1 package vanilla instant pudding mix

4 eggs

1 cup sour cream

1/4 cup oil

1/2 teaspoon vanilla extract

Directions

1. Combine butter and brown sugar and pour into 13×9-inch pan.

2. Arrange peaches on top.

3. Combine remaining ingredients in large bowl.

4. Beat at medium speed 4 minutes.

5. Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.

6. Cool in pan 5 minutes.

7. Invert onto platter, and cool completely.

8. Garnish with whipped topping, if desired.

½ cup butter or margarine ( 1 stick )

½ cup Cocoa

1 cup sugar

2 eggs

1 teaspoon vanilla

½ cup all-purpose flour

¼ teaspoon salt

½ cup chopped nuts ( optional )

Directions

1. Pre Heat oven to 350F

2. Grease or use non stick to coat a 8×8 inch backing pan.

3. In a medium sauce pan melt the butter or margarine.

4. Remove from heat and add the cocoa and mix till well blended.

5. Mix in the sugar and Vanilla.

6. Thoroughly blend in the eggs one egg at a time.

7. Add the flour and salt. Do not over beat. I mix in the flour till the whiteness disappears.

8. Fold in the nuts.

9. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

2 cups milk chocolate chips

1/2 cup butterscotch chips

3/4 cup creamy peanut butter

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow cream

1 teaspoon vanilla

1 1/2 cups salted peanuts, chopped

1 (14 ounce) package caramels

1/4 cup whipping cream

Directions

1. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan-lined with Aluminum Foil. put in refrigerator or freezer to set up while next layer is prepared.

2. Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.

3. Take off stove and add 1 1/2 cups marshmallow cream, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.

4. Pour over first layer that was chilling then place back in freezer.

5. Melt 14 ounces of caramels with 1/4 cup whipping cream until smooth then pour over second layer that is chilling- place back in freezer.

6. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of third layer in the pan.

7. Return to chill until set up.

8. Store in refrigerator to keep from getting too soft and to aid in cutting and serving.

2 large egg, slightly beaten

1/2 cup grated parmesan cheese

1/3 cup Italian breadcrumbs

1-2 tablespoon fresh minced garlic or Garlic Powder to taste

1 teaspoon salt

1 teaspoon fresh ground black pepper

1/3 cup milk

1/2 teaspoon dried oregano

2 Tablespoons dried parsley

Directions for Meatballs

1. Mix all ingredients together in a large bowl.

2.Shape into small to medium size meatballs, place them on a baking sheet.

3. Bake at 350F for 25 minutes or until fully cooked.

While the Meatballs are baking prepare the Spaghetti Casserole Dish

Ingredients for Spaghetti Casserole  1　(16　ounce)　package thin spaghetti

3　tablespoons oil

3　cups shredded　mozzarella cheese, divided

1　cup grated　parmesan cheese

3　large eggs, slightly beaten

1　teaspoon salt　(or to taste)

black pepper　(to taste)

2　(28　ounce)　jars spaghetti sauce　(or use your own favorite sauce)

parmesan cheese　

1. Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.

2. Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups Mozzarella Cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!

3. Place the spaghetti into prepared baking dish, then press down slightly with hands.

4. Scatter the cooked meatballs over the spaghetti.

5. Top with spaghetti sauce over the top making certain to cover the pasta completely.

6. Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.

7. Remove from oven then sprinkle about 1-1/2 cups Mozzarella Cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.

Enjoy

8 garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce

1. Using a strainer separate the dried onions from the dry powder; place the dry onions in a separate bowl.

2. Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.

3. Brown the roast on all sides in hot oil then allow to cool slightly.

4. Make small slits all over in the roast, then stuff with garlic cloves.

5. Place the roast in the slow cooker.

6. In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.

7. Pour the mixture over and around the pork.

8. Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.