Five-hour Stew

We have been fortunate to have a mild winter so far in the northest. However, that doesn't mean it isn't cold! The last few nights in the 20s have chilled me to the bone. Here's a stew recipe that will warm you from the inside out.



Five-hour Stew

1 lb stew meat, cubed
small onion
6+ medium potatoes
1/2 lb carrots
1/2 c celery
2 cans tomato soup
1 can of water
1 c peas
1 c corn
Salt & Pepper, to taste

1, Preheat oven to 275 degrees.
2. Chop all fresh vegatables into large peices.
3. Layer first 5 ingredients in a large pot (starting with meat at the bottom).
4. Mix soups and water; pour over meat and veggies.
5. Put in oven and bake for 4 1/2 hours.
6. Remove pot from oven. Add peas and corn; stir to coat and mix all ingredients.
7. Place pot back in oven uncovered. Cook remaining 30 minutes. Cooking the stew uncovered should thicken broth, but if not you can thicken as you would thicken gravy. Add salt and pepper to taste.
8. Serve warm.

Notes: Most of the time, I will use beef roast and cube it because it goes on sale BOGO (Buy One, Get One) quite often. I also use baby carrots and frozen corn and peas because they are easy. The recipe calls for two cans of tomato soup, but if you don't like a real tomato-y taste you can use one can tomato soup and one can cream of mushroom soup.

Recipe from Red Lott

Cut-Out Sugar Cookies

This week's post is both a recipe and a "craft" idea . . . this year for Thanksgiving, I made sugar cookies and decorated them with our guests' names and used them as place cards. I saw a similar idea with stars decorated for Christmas. I'm definitely going to try to do this for Christmas too!

The recipe I've included is a great recipe, but it isn't for the faint of heart. If you're too rushed for time or have a lot going on, use your own sugar cookie recipe and still use the idea for the place cards.

Cut-Out Sugar Cookies

2/3 c Butter-flavored Crisco
3/4 c sugar
1 Tsp plus 1 tsp milk
1 tsp vanilla
1 egg
2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

1. Combine Crisco, sugar, milk & vanilla in large bowl. Beat at medium speed until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture at low speed until well blended. Cover & refrigerate several hours or overnight.

3. Preheat oven to 375 degrees. Roll out dough half at a time to about 1/4" thickness on a floured surface. (Try to roll the out the least amount possible.) Cut out with cookie cutter. Place 2" apart on ungreased cookie sheet. Sprinkle with colored sugars or leave plain and frost when cooled.

4. Bake 7 to 9 minutes or until set. Remove immediately to wire racks. (There is a fine line. They need to be baked until done but taken out just before they get lightly brown. I let them sit a minute before putting them on the wire rack. I also alternate cookie sheets so one has time to cool in between.)

Icing: 2 c powdered sugar and 3 Tsp milk.

I included this picture of the Butter-flavored Crisco, so you would know what to look for when you go to the store. I am pretty sure it comes in a 3 pack.

"Turkey" Stuffed Shells

UPDATE:  Just had a friend tell me they added chopped up broccoli to the mix before stuffing the shells.  What a great way to add veggies if your family is picky.

Here's a recipe that will give you something to do with your Thanksgiving leftovers. My husband's aunt made this for us after I had surgery years ago. It's definitely a comfort-type food!

The original recipe calls for jumbo shells, but because I get lazy or sometimes am in a hurry, I've substituted various types of pasta for the shells (ditalini, penne, "mini lasagna" noodles) and turned it into a casserole. (See photo at bottom of post.)


Chicken Stuffed Shells

1 box jumbo shells (cooked al dente)
1 box stuffing mix
1 c mayonnaise
1 1/2 - 2 c chicken breast (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 "can" milk (fill one of soup cans), divided
1 - 16 oz pkg shredded cheddar or Mexican blend cheese, divided

1. Preheat oven to 350 degrees. Spray or grease 9x13 pan.
2. Mix together stuffing, mayo, cream of mushroom soup, 3/4 of the milk and 1 cup cheese in a medium mixing bowl.
3. Using a spoon, scoop the stuffing mixture into the shell and place in the baking pan. (Don't know if I've ever ended even using all the shells.)
4. Stir cream of chicken soup and remainder of the milk. (I use the mixing bowl to save on dishes.) Pour over stuffed shells. Sprinkle cheese on top.
5. Bake for 20-25 minutes until warmed through. (I prefer to cover with foil for 10-15 minutes, then remove for the remaining time. This keeps it from drying out but allows for some time to lightly brown.)

I have made a whole recipe and split it between two smaller pans and froze one for later. A 9x13 is a lot for us. Plus it saves on the work for later. Can also make earlier in the day and just put it in the oven at dinner time.

Recipe from Marlene Lott.
To make into a casserole: Mix all ingredients except 1 cup of cheese. Scoop all into a 9x13 pan. Sprinkle remaining cheese on top. Bake for 20-25 mintues.