Beef Stew

Another from Katie Lee Joel. Amy's friend had dinner with us last night and told me I was a good cook and she wanted her mom to make this stew for her.

2 lbs. lean beef, cut into 2" cubes
salt and pepper
1/4 c. flour
3 Tbsp. olive oil
3 Tbsp. vinegar
4 medium potatoes, cut into 1" cubes
2 medium yellow onions, quartered
4 large carrots, cut into 1" pieces
1 celery stalk, cut into 1" pieces
1 quart low sodium beef stock
1 c. vegetable broth, or water
1/4 c. minced parsley

Season the beef with salt and pepper and sprinkle with 2 Tbsp. flour and toss to coat. Heat oil in a pot over medium high heat. Add beef in a single layer (You may need to do in 2 batches) and brown on all sides, about 5 minutes.Remove from pan and set aside. Pour vinegar in the pot and use a wooden spoon to scrape up all the brown bits. Return beef and add potatoes, onions, carrots, celery and broths. Bring to a boil, reduce heat to low and simmer covered for 2 hours. In a small bowl, mix 1/4 c. stew liquid with remaining 2 Tbsp. flour until smooth. Stir into the beef stew. Continue to simmer over low heat and allow broth to thicken, about 10 minutes. Season with salt, pepper and parsley.

Logan County Hamburgers

These were good and I especially liked the bread toasted. From "The Comfort Table" by Katie Lee Joel

1 lb. ground beef
1 large egg, lightly beaten
1 medium yellow onion, half grated, half sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
12 slices white bread
2 Tbsp. unsalted butter, softened
12 slices American cheese

Combine beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties. Spread butter on one side of bread. Cook burgers in a skillet over medium high heat. Drain on paper towels. Drain grease from the skillet. In the same skillet, place 6 slices of bread, butter side down. Top with cheese, some onions and a burger. Top with remaining slices of cheese, and bread, butter side up. Cook until golden brown.

Old Spaghetti Factory Creamy Pesto Salad Dressing

You know how much I hate bottled dressing. I didn't have any blue cheese to make my first choice, so I found this and tried it. I quite liked it. It makes a lot so I halved it instead.

3/4 c. olive oil
1 c. mayo
3/4 c. buttermilk
2 Tbsp. grated parmesan cheese
2 Tbsp. dried basil, crushed
1/2 tsp. salt
1 clove garlic, minced
hot pepper sauce

Whisk together oil and mayo. Add buttermilk, cheese, basil, salt, garlic and a dash of hot sauce. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.

Beef Stroganoff

I got this one from a neighbor. Marshall and the kids really like it.

2-4 lbs. roast, well trimmed, cut in 1/2" cubes. Put in casserole with 2-3 Tbsp. olive oil- brown lightly.

Add:
a little seasoning salt
1 family size can cream of mushroom soup
1 can french onion soup
8 oz. sour cream
8 oz. fresh mushrooms, sliced

Put in oven and bake at 350 for 90 minutes. Serve over cooked egg noodles.

Sausage and Lentil Stew

Another of Katie Lee Joel's. It's simmering on the stove as I write this. I guess I'll have to update you on how it turned out.

3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste

In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.

Berry Stuffed French Toast

I made these for Christmas brunch a few years back, but we gave up that idea in favor of the traditional Christmas dinner. Still, Marshall likes all things strawberry and really likes these.

BERRY-STUFFED FRENCH TOAST
strawberry syrup

2 c. unsweetened strawberries
¾ c. brown sugar
3 Tbsp. butter
1 tsp. ground cinnamon
1 ½ tsp. vanilla

French toast:

1 pkg. cream cheese
½ c. sour cream
18 slices sour dough bread
½ c. strawberry jam
1 tsp. vanilla
6 eggs
¼ c. half and half
1 ½ tsp. ground cinnamon

For syrup, combine strawberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Remove from heat and stir in vanilla. Set aside. Beat cream cheese and sour cream. Spread about 3 Tbsp. on each slice of bread. Combine jam and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl, combine eggs, cream, and cinnamon. Dip both sides of bread in egg mixture. Cook on a hot greased griddle for 3-4 minutes. Serve with strawberry syrup.

Jennie Patrick's Spinach Dip

I first had this at my old neighbor's house and that is why I named it after her. I love this dip at Thanksgiving and Christmas.

1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained

Mix all together and chill.