Recent Recipes
Page 26
Submitted by: Grandma
- 1 1/2 lbs. lean stew beef
- 2 Tbsp butter
- 2 medium onions, diced
- 1 carrot, diced
- 2 Tbsp flour
- 1/2 cup red wine
- 1/2 cup beef stock
- salt and pepper
- 3 sprigs parsley
- 1/2 tsp thyme
- 1 bay leaf
- Melt butter in a heavy pan.
- Saute carrots, onions and beef until vegetables are tender and meat is browned.
- Remove meat and vegetable and set aside.
- Add flour to the pan. Add wine, stock, salt, pepper, and spices. Stir until the sauce is smooth.
- Return meat and vegetables to the pan.
- Cover and simmer for three hours.
(Mixture can also be transferred to a slow cooker and cooked on low for three hours.)
Published: Sunday, February 19th, 2012
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- 1 pkg. JELL-O Chocolate Instant Pudding
- 2 cups cold milk
- 1 8 oz. tub COOL WHIP, thawed
- 15 OREO cookies, finely crushed, divided
- 10 gummy worms
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
- Stir in COOL WHIP and 1/2 cup cookie crumbs.
- Spoon into 10 6oz. paper or plastic cups; top with remaining cookie crumbs.
- Refrigerate 1 hour. Top with gummy worms just before serving.
Published: Monday, February 20th, 2012
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Submitted by: Geraldine
- 1 20 oz can pineapple chunks, drained
- 1 16 oz can peach slices, drained and diced
- 1 11 oz can mandarin orange slices, drained
- 2 apples, diced
- 3 bananas, diced
- 1 pkg. instant vanilla pudding
- 3/4 cup sour cream
- 1/3 cup orange juice concentrate
- Prepare instant pudding according to the package directions.
- Stir in sour cream and orange juice concentrate.
- Fold in fruit.
- Chill.
Published: Sunday, February 19th, 2012
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- 2 Tbsp butter
- 1 small onion, sliced
- 1 can broccoli cheese soup
- 1/4 cup shredded cheddar
- 1/3 cup milk
- 1/8 tsp pepper
- 4 medium potatoes, cooked and sliced
- In skillet over medium heat, melt butter and saute onions.
- Stir in soup, milk, cheese, and pepper and heat to boiling.
- Add potatoes, reduce heat to low, and cover.
- Simmer for 5 minutes, or until hot and bubbling, stirring occasionally.
Published: Monday, February 20th, 2012
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