Old Fashioned Beef Stew

Cheap N Easy Beef Stew

1 lb of chuck or round..( anything you prefer)

cut in pieces..no more than an inch..

3 Carrots sliced

3 stalks celery chopped to your liking

3 beef boulion cubes

a c of peas

1 onion

parsley about 2 tsps

pepper to your taste

garlic powder

1/2 tsp chili powder

1 tsp italian seasonings

1 CAN of whole potatoes...cut in quarters

In a stock pot...using olive oil ( I use extra virgin).. Coat all the meat in flour..add to pot with oil...as it brown add a slight amount of water to make gravy type..add all seasonings..and the boulion cubes..add water to make a nice gravy...after all the flavors are blended..add the carrots and celery and onions... add more water..about 2-3 cups...simmer for about an hour or until the meat is tender.. after meat is tender..add the potatoes & peas....and thicken with 2 tsps of corn starch mixed with cold water..about 1/3 cup...thicken to your liking ( not too thick). It's deliciuos and you don't have to add salt because of the boulion. I serve with some asiago and parsley..you can top it with whatever you like. ( I give some measurements but really don't measure..I'm sure they are pretty accurate tho..)

Homemade Chicken Noodle Soup

Chicken Noodle Soup..

I like to use Thighs and Legs

4 thighs
4 legs
4 boulion cubes (chicken)
4 stalks Celery (Chopped to your liking)
a large onion
about 4-5 Carrots..cleaned and cut up
1 Bay leaf which will be removed
a dash of cumin
pepper (lots for me)
parsley (lots for me)
a little italian seasoning..about a tsp
Noodles cooked seperately...about a half lb

Put Chicken in stock pot and fill about 2/3 with water..
add celery, onion, carrots, boulion, and all seasonings...Cook for about an hour...take out chicken..cool..and pick off bone...put all chicken back in and add noodles..Serve with hot Italian bread.. Its a meal in itself..

Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.

JOJO'S SPAGHETTI PIE

JOJO'S SPAGHETTI PIE
8 OZ OF UNCOOKED SPAGHETTI
1 EGG
1/4 C GRATED CHEESE (UR CHOICE) I PREFER ROMANO (I DONT LIKE FEET)
1 LB. LEAN GROUND BEEF/OR MINI PRECOOKED MEATBALLS
1 LB. ITALIAN SAUSAGE - IF DESIRED
8 OZ. SLICED MUSHROOMS - IF DESIRED
1 JAR OF SAUCE (THAT IS IF YOU DONT COOK) I DO AND USE MY OWN GRAVY
1 CLOVE GARLIC OR MORE , SLICED
************************************************************************************
STEP 1 : COOKED SPAGHETTI, CHEESE & EGG MIX WELL
STEP 2 : PRESS OVER BOTTOM & SIDES OF DISH TO FORM A CRUST
STEP 3: FRY GROUND MEAT OR IF USING M/B NO NEED TO FRY AGAIN ADD SLICED GARLIC TILL BROWNED USE 1 T OLIVE OIL TO FRY
ADD GRAVY OR SAUCE AND STIR WELL
STEP 5 : ADD MEAT,GRAVY OR PASTA SAUCE, MIX CHEESE & TOPPINGS OF YOUR CHOICE!
STEP 6 : BAKE 350' FOR 30 MIN TO 45 MIN TILL CHEESE IS GOLDEN BROWN
STEP 7 : SLICE IT UP AND ENJOY ITS LIKE A PIZZA AND A PIE WITH PASTA!!!
NOTE ***** CAN USE YOUR CHOICE OF PASTA & COOK ALDENTE'
SERVES 4 PREP TIME APPROX 30 MIN AND COOK TIME 30-45 MIN
GRAZIE, BY JOANN GIUGLIANO

Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon.

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.

Pappa al Pomodoro (Stale Bread and Tomato Soup)

This is a Tuscany style soup which instead of being served with cheese is drizzled with Olive oil.

1/2 C Extra Virgin Olive Oil
Plus 1/4c for serving
4 cloves Garlic chopped
1 Lg Sweet Onion halved and sliced vertically
1/2 of 1Lb loaf Day old crusty style Italian bread, sliced thick and torn into large bite sized pieces
2 28oz cans Tomatoes, diced
1/2 cup Fresh Basil leaves
1/2 tsp salt
pinch Red Pepper

In a large pot heat onion in oil over medium heat till tender
Add garlic and cook for 1 more minute
Add tomatoes (with liquid), salt and red pepper
Simmer loosely covered over med heat for about a half hour until tender
Add bread pieces stirring until fully incorporated (about 2-3 minutes)
tear up basil leaves and stir in, reserving a few leaves for garnish
Season to taste with salt and pepper

Serve
To serve drizzle a little EVOO over each bowl and garnish with basil leaf or two

If making soup ahead of time, don't add the bread until soup is hot, then add bread till incorporated.
Then serve as directed above

Stuffed Green Peppers..

Stuffed Green Peppers..

6 med/lrge green peppers

1 lb ground chuck

1 lb ground pork

1 egg

2 slices of bread soaked and wrung

1/4 c of bread crumbs

garlic (real or powder)

salt to taste

pepper to taste

Italian seasoning to taste..

Parsley about a tsp

Onion I small

chopped green pepper

2 tblsp Worstershire sauce

1 cup cooked rice ( I used reg..but you can use Minute rice)

1 Can tomatoes diced

1 can tomatoe sauce (sm)

Take the peppers and cut them in half long ways..Gut out the peppers and wash thoroughly.

Mix all ingredients above except the tomatoes.. Stuff the halved peppers nicely ..don't pack too tight. Lay then in roasting pan after spraying with pam...Mix in bowl the tomatoes and sauce with some pepper..garlic powder and salt.. Pour over the peppers and cook in oven for about 45 minutes at 350 degrees.. Serve with some hot Italian bread..

Oatmeal Raisin cookies

These are nice and chewy!

Heat oven to 350 degrees.

In a large mixing bowl, mix well:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

Beat for 5 minutes until fluffy.

Continue mixing in:

2 eggs

1 teasp. vanilla extract

In another bowl, mix dry ingredients:

1-1/2 cups flour

3 cups rolled oats

1 teasp. baking powder

1 teasp. baking soda

1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 1-1/2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.

Patsa Insalata de Caldo (Hot Pasta Salad)

Here I added one medium zucchinini cut into chunks to the recipe

1 LB Pasta of your choice. (I like springs or bowties for this one)
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Med. Onion Sliced vertically
4 or 5 Plum Tomatoes (Roma)
1/4 Cup Dry Cocktail Sherry (Cooking Sherry Works)
Seasonings I like salt, pepper and fresh basil for this one

Cook Pasta according to directions on package

When you add the pasta to the water lightly brown garlic in oil in a 12 inch skillet over medium heat
add onions till slightly tender
add Sherry and bring to a boil for at least a minute
add tomatoes and stir over heat till tomatoes are warm but still firm
Remove from heat
Drain Cooked pasta and place in platter or shallow serving bowl
Pour tomatoe mixture over pasta
add salt, pepper and basil
Toss well and Serve
Parmesan can be sprinkled over the top if desired.

I made Karin's Chocolate Truffle Pie

Great Recipe Karin, it was delicious