Easy Oven Stew
3/4 lb Boneless beef round steak, trimmed and cubed
1 tb Cooking oil
4 md Potatoes, cut into 1 inch cubes
5 md Carrots, cut into 1 1/2 inch chunks
1 Rib celery, cut into 1 inch chunks
1 lg Onion, cut into 1 inch chunks
14 1/4 oz Can of chunky stewed tomatoes
3 tb Quick cooking tapioca
1 ts Browning sauce
1/4 ts Pepper
1 c Frozen peas
In dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300 for 4 to 5 hours. Add the peas during the last 30 minutes of baking. Yield: 6 servings
Easy Pasta Speciala
1 15 oz can stewed tomatoes
1 sm Can Rotel diced
Pepper/tomatoes
1 15 oz can French-cut green beans
1 15 oz can mushrooms stems and pieces
2 tb Italian seasoning
1/2 ts Garlic powder
Mix it all together in a big saucepan, bring to a boil and simmer for half hour or so. Serve it over spiral pasta (fusilli) and top with FF parmesan.
Easy Pear Dessert
1 tb Butter
3 Ripe pears
1/2 c Butterscotch or caramel ice cream topping
Scoops of vanilla ice cream or Ice Milk
Peel, core and thinly slice pears.
Heat butter in a medium skillet over medium heat. Add the sliced pears. Cook until pears are softened, stirring occasionally. Add the topping and heat until the mixture is bubbly, stirring occasionally.
Serve over ice cream.
|