adapted from
From Light & Tasty
INGREDIENTS
12 medium fresh peaches, peeled and sliced (I used frozen peaches)
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups blackberries (I used frozen cherries instead)
TOPPING:
2 cups all-purpose flour (I used whole-wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar
DIRECTIONS
In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms.
Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.
Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.
Yield: 12 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.
Sunday, August 26, 2007
Make Mine Mashed Potatoes
(from Frozen Assets)
8 servings
5 lbs. of potatoes, peeled and quartered (I didn't peel mine)
1 egg
1 Tablespoon minced garlic
1/2 tsp. pepper
6 oz. sour cream
shredded cheese of your choice (optional)
1/4 cup butter, melted
Cook potatoes in boiling water until tender. Drain. Combine all ingredients except cheese and butter in a large mixing bowl. Mix or mash well. Spoon potatoes into a 9x13-inch casserole dish coated with cooking spray, or used disposable aluminum pans. Warm butter in a saucepan over low heat, being careful not to scorch. Drizzle over potatoes.
To freezer: Cover and freeze. If using cheese, place in a zip-top bag and attach to potato dish.
To serve: Thaw. Warm in a 375-degree oven for 40 minutes or until heated through. Sprinkle cheese on top and continue cooking until cheese has just melted.
8 servings
5 lbs. of potatoes, peeled and quartered (I didn't peel mine)
1 egg
1 Tablespoon minced garlic
1/2 tsp. pepper
6 oz. sour cream
shredded cheese of your choice (optional)
1/4 cup butter, melted
Cook potatoes in boiling water until tender. Drain. Combine all ingredients except cheese and butter in a large mixing bowl. Mix or mash well. Spoon potatoes into a 9x13-inch casserole dish coated with cooking spray, or used disposable aluminum pans. Warm butter in a saucepan over low heat, being careful not to scorch. Drizzle over potatoes.
To freezer: Cover and freeze. If using cheese, place in a zip-top bag and attach to potato dish.
To serve: Thaw. Warm in a 375-degree oven for 40 minutes or until heated through. Sprinkle cheese on top and continue cooking until cheese has just melted.
Cashew Chicken
++++++++++++++++++++++++++++++++++++++++++
Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady
6 servings
40 min 20 min prep
1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced
Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.
Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.
Garnish with green onions.
Serve with rice.
Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady
6 servings
40 min 20 min prep
1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced
Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.
Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.
Garnish with green onions.
Serve with rice.
Meatballs
(from Betty Crocker)
1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg
1. Heat oven to 400 degrees.
2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.
3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.
1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg
1. Heat oven to 400 degrees.
2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.
3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.
Enchiladas
from Betty Crocker
Servings: 8
8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped
Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.
Heat rest of ingredients to boiling. Simmer for 5 minutes.
Dip tortillas in sauce mixture.
Spoon hamburger mixture onto tortillas and roll up.
Cook at 350 degrees for 20 minutes.
Servings: 8
8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped
Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.
Heat rest of ingredients to boiling. Simmer for 5 minutes.
Dip tortillas in sauce mixture.
Spoon hamburger mixture onto tortillas and roll up.
Cook at 350 degrees for 20 minutes.
Friday Night Pizza
from Animal, Vegetable, Miracle
FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)
3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.
1 cup sliced onions
2 peppers, cut up
While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil
Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.
Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies
FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)
3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.
1 cup sliced onions
2 peppers, cut up
While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil
Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.
Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies
Pizza Kits- OAMC
+++++++++++++++++++++++++++++++++++++++
from ChristyClipart
In separate bags, place the following:
3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.
Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.
PIZZA KIT INSTRUCTIONS:
Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.
Makes 1 cookie sheet size pizza.
from ChristyClipart
In separate bags, place the following:
3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.
Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.
PIZZA KIT INSTRUCTIONS:
Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.
Makes 1 cookie sheet size pizza.
Noodle Heaven
*********************************************
adapted from Frozen Assets
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated
Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freezer.
To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.
adapted from Frozen Assets
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated
Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freezer.
To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.
Saturday, August 25, 2007
Stir-Fry Supreme
Recipezaar
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup
In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.
Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup
In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.
Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.
Green-Eyed Monster Burgers
Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices
Please wash your hands before beginning this recipe.
For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag
Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.
Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.
Place in plastic bag, and label.
Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices
Please wash your hands before beginning this recipe.
For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag
Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.
Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.
Place in plastic bag, and label.
Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.
Pasta With Bacon, Mushroom & Caramelized Onions
Recipezaar
6 servings
375 g bacon, pieces
375 g sliced mushrooms 0
3 red onions, cut in half & sliced
minced garlic (to taste)
thymespaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
butter
In a large frypan, fry the bacon, then set aside. Melt butter in the same pan and then cook the onions until they have caramelised. Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low. Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole. Serve with the cheese crumbled over the top.
6 servings
375 g bacon, pieces
375 g sliced mushrooms 0
3 red onions, cut in half & sliced
minced garlic (to taste)
thymespaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
butter
In a large frypan, fry the bacon, then set aside. Melt butter in the same pan and then cook the onions until they have caramelised. Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low. Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole. Serve with the cheese crumbled over the top.
Popeye was Right Soup
Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of
Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of
Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste
Sunday, August 19, 2007
Crockpot Chicken Wild Rice Casserole
+++++++++++++++++++++++++++++++++++++++++
6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram
PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.
6 servings
6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram
PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.
6 servings
Sunday, August 12, 2007
BEEF BURGUNDY SIMPLIFIED
Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I
make a large batch and store the rest in meal sized portions to pull out of the freezer in January
or February for those nights when I don't know what else to cook. I know this recipe is a winner
and will soon become part of your family's favorites. I have found the taste vastly improves if the
stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1-1/2 inch cubes
2 T flour
½ tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 C. beef stock or canned beef bouillon
1 can tomato sauce (8 oz.)
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry
between paper towels and brown it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock,
tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it tightly covered
for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms
if large, leave small ones whole. Heat the butter in a large skillet and lightly saute the mushrooms
for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef Burgundy! After cooling, it
can be refrigerated or frozen. If the sauce is too thin, combine 2 TB flour with ½ C. water
and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown
rice. Egg noodles are also fine.
**Anne's Notes:
I just subscribed to the Urban Homemaker's newsletter and got this recipe out of a free e-book she offered. I look forward to browsing this site more in the future!
make a large batch and store the rest in meal sized portions to pull out of the freezer in January
or February for those nights when I don't know what else to cook. I know this recipe is a winner
and will soon become part of your family's favorites. I have found the taste vastly improves if the
stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1-1/2 inch cubes
2 T flour
½ tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 C. beef stock or canned beef bouillon
1 can tomato sauce (8 oz.)
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry
between paper towels and brown it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock,
tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it tightly covered
for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms
if large, leave small ones whole. Heat the butter in a large skillet and lightly saute the mushrooms
for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef Burgundy! After cooling, it
can be refrigerated or frozen. If the sauce is too thin, combine 2 TB flour with ½ C. water
and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown
rice. Egg noodles are also fine.
**Anne's Notes:
I just subscribed to the Urban Homemaker's newsletter and got this recipe out of a free e-book she offered. I look forward to browsing this site more in the future!
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