Greatest Recipes

2 lb Beef tenderloin — 1-inch

Cubes Flour — for dredging 2 tb Butter

2 tb Oil

2 Cloves garlic — minced

Salt and pepper 2 c Dry red wine

2 Cubes beef bouillon

(dissolved in 2 cups boiling Water) 1 Baking potatoes — grated

1 Onion

(studded with 2 cloves) 2 ts Thyme

1 Bay leaf

8 Red potatoes — quartered

8 Carrots — sliced

4 Stalks celery — sliced

8 Tiny white onions

1 c (or 2) tomato juice

Handful fresh parsley -finely chopped

Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : “Vinyard Seasons” by Susan Branch

1 cabbage head — coarsely chopped

4 large carrots — sliced

3 potatoes — cubed

1 onion — chopped

5 cloves garlic

1/2 cup white wine — or veggie broth

1/2 cup water — or veggie broth

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon white pepper — or lemon pepper

salt to taste

Put all in large dutch oven, cover and bring to a boil, lower heat and simmer for about 30 minutes, till all is tender. Optional, add mushrooms, zuchinni or whatever you like.

2 pounds beef chuck — cut in 1″ cubes

1/3 cup dry bread crumbs

1 teaspoon salt

1/8 teaspoon pepper

1 large onion — cut in eighths

3 carrots, peeled, split lengthwise — cut in 4″ pieces

4 stalks celery — cut in 1″ pieces

1 teaspoon leaf basil

1/3 cup quick-cooking tapioca

1 4 oz can sliced mushrooms — undrained

1 teaspoon Kitche Bouquet

2 10.75 oz can condensed tomato soup

1 cup beef broth — or

water

Wipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6

2 lb Chuck or round steak, cut

In cubes 1/4 c Shortening

1 c Onion

1 sm Garlic,minced

3/4 c Ketchup

1 tb Brown sugar

2 ts Salt

2 ts Paprika

Pepper to taste 1/2 ts Dry mustard

2 tb Worcestershire sauce

1 1/2 c Water

2 tb Flour

1/4 c Cold water

1 pk (8 oz) noodles

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.

1 lb Pkg. of ox tail (or reg.

-stew meat) 4 Diced potatoes

4 Pieces celery, sliced

1/2 pk Frozen corn

1 cn Tomato sauce

1 lg Onion, diced

4 Carrots, sliced

1 cn Whole stewed tomatoes

Salt & pepper Macaroni (opt.) Frozen sliced okra (opt.)

potatoes, onion, celery and carrots. When these vegetables are almost done, add corn, tomatoes and tomato sauce, salt and pepper. Continue cooking over medium fire until flavor is well blended. If you like macaroni in your stew, add when you add frozen corn. If you like okra, add after all other vegetables are done. Serve with hot cornbread or saltine crackers. —–

1/2 lb Bacon or salt pork

2 lb Venison steak

4 tb Flour

6 c Water or beef stock

1 lg Tomato, chopped

2 md Carrots, sliced

2 md Stalks celery, sliced

2 md Potatoes, in 1″ cubes

1 Dozen small white onions

1 tb Chopped parsley

1 c Fresh green peas

Salt and pepper to taste Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.