Beef Stew

BEEF STEW
This will make a pretty big pot-full.  You can just do 1/2 a recipe if you don't want that much.

2 1/2 LBS stew beef, cut into chunks
1/3 cup flour
1/3 cup oil
1 large onion, diced
1 clove garlic, minced
3 cups water
4 beef bouillon cubes
3/4 tsp salt
1/2 tsp pepper
1 tsp worcestershire sauce
5 medium potatoes, peeled & cut into chunks
1 16-oz bag baby carrots, cut into chunks
4 stalks celery, trimmed & cut into chunks

In a 6-qt pot, heat oil to medium-high.
Toss beef chunks in flour, reserve any remaining flour
Brown 1/3 beef chunks in oil, remove to paper towel to drain.  Brown remaining 2/3  beef (in 2 batches), following the same steps.
Reduce heat to medium.
To drippings in pan, add onion and garlic; cook and stir about 3 minutes until onion is almost tender.
Stir in reserved flour.
Add water, bouillon, salt, pepper, and worcestershire sauce; cook and stir until slightly thickened.
Add meat, reduce heat to low, cover, and simmer about 2 hours or until beef is tender**
**I use Costco beef stew meat, and it is very good quality, so I never have to simmer it longer than about 1/2 an hour.  You can test a bite every now and then to see if it's done.  May not have to cook it anywhere near 2 hours.
Add remaining vegetables, heat to boiling, reduce to low, cover, and simmer about 30 minutes until all vegetables are tender.
If not thick enough, you may add a little flour (2 or so TBS) mixed with cold water (should be soupy, not too thick) - stir in and heat until at desired thickness.

Hershey's Original Cocoa Fudge

Ingredients
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Hershey's Cocoa Crinkle Cookies

Ingredients
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar for rolling
Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 (4 dozen) cookies.

AUTUMN SOUP

                          

    1     Lb.         ground beef

    1     cup        chopped onion

    4     cup        water

    1     cup        cut-up carrots

    1     cup        diced celery

    1     cup        cubed, pared potatoes

    2     tsp.        salt

    1     tsp.        bottled brown bouquet sauce

    1/4  tsp.        pepper

    1                  bay leaf

    1/8  tsp.        basil

    6                  small tomatoes**

 In large saucepan, cook and stir meat until brown.

 Drain fat off. Cook and stir onions with meat until onions are

 tender, about 5 minutes. Stir in remaining ingredients, except

 tomatoes; heat to boiling. Reduce heat; cover and simmer 20

 minutes. Add tomatoes; cover and simmer 10 minutes longer or

 until vegetables are tender. Makes 6 servings.

**One can (28 ounces) tomatoes (with liquid) can be

 substituted for the fresh tomatoes. Reduce water to 3 cups.

 Stir in tomatoes with remaining ingredients; heat to boiling.

 Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

CREAM CHEESE FROSTING

Enough for a 2-layer cake or 24 cupcakes, generously frosted

8 oz. cream cheese softened

1 lb. powdered sugar

1/2 C softened butter

2 tsp. vanilla

Mix together until smooth and fluffy.

(From Amy M.)

PILLSBURY SLOPPY JOE BISCUIT ROUNDS

Ingredients

1

lb lean ground beef or turkey

1

can (15 oz) Sloppy Joe sauce

1/2

teaspoon chili powder

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

1/2

cup shredded sharp or medium Cheddar cheese (2 oz)

Heat oven to 375°F. Spray large cookie sheet with cooking spray. 

Cook beef over medium-high heat, stirring frequently, until browned; drain. 

Stir in sloppy joe sauce and chili powder.

Separate dough into 8 biscuits. 

Place 1 inch apart on cookie sheet. 

With bottom of flat 2-inch diameter glass or fingers, 

press each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside edge.

Spoon about 1/3 cup beef mixture into indentation in each biscuit. 

Sprinkle each biscuit with 1 tablespoon shredded cheese.

Bake 16 to 20 minutes or until biscuits are golden brown and cheese is melted.

Nestle's Original Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semisweet chocolate chips

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.