recipes

In a stewpot, brown the hamburger; drain off fat.

Add the remaining ingredients and simmer until hamburger is cooked through.

Seriously.

Don’t you have those days when you need to feed the family and don’t have the time or the inclination to make a meal?

This will take care of those days nicely.

Butter some bread and call it dinner.

In a large stewpot, sauté onion, carrots, and bell pepper in oil for 3 minutes; add the mushrooms and cook 3 minutes more.

Add the turkey, oregano, chili powder, cumin, and pepper and cook, breaking up ground turkey, until meat is no longer pink.

Add the remaining ingredients, stir well, and simmer over low heat for 30-45 minutes, stirring occasionally.

You can garnish individual bowls of stew with shredded cheese, a dollop of sour cream, and some fresh parsley or cilantro if desired.

In a heavy stewpot, brown the meat; add 3 cups water, salt, and pepper and cook on fairly low heat, covered, for 30-40 minutes.

Add the onion, celery, and carrots and cook for 15 minutes.

Now add the potatoes and turnip and cook, covered, for about 45 minutes, adding more water if needed.

Add the cans of peas, corn, and tomatoes and cook until thoroughly heated through.

Make a mixture of flour and ¼ cup water by shaking or whisking it until smooth; add to the stew and cook, stirring until stew thickens.

Serve.

Heat oil in a heavy pot or Dutch oven.

Dredge elk meat in flour, sprinkle the pieces of meat with a bit of salt and pepper, and brown on all sides.

Add 1 quart water, broth, and bay leaf and simmer for 1 hour.

Add the carrots, potatoes, onion, and soup; simmer for 30 more minutes.

Gradually pour the flour and water mixture into the stew, stirring constantly until the stew has thickened.

Add more salt and pepper if needed.

Remove bay leaf and serve.

Brown the hamburger; drain off the fat.

Add the rest of the ingredients and simmer until potatoes are tender.

In a large pot or Dutch oven, add the water, potatoes, carrots, and celery and bring to a boil.

Decrease heat and simmer until the vegetables are just barely tender.

Drain the vegetables and set them aside, reserving the liquid in a separate bowl.

In the same pot, melt the butter; add the onions and cook slowly for 10 minutes, stirring often, or until the onions are very tender.

Add the flour, salt, pepper, and paprika and stir; gradually add the cream while stirring constantly.

Continue stirring for several minutes so the flour doesn’t lump.

Add the vegetables back into the pot and add the reserved liquid, a spoonful at a time to get the desired consistency.

Ladle into individual serving bowls.

If desired, sprinkle on a small amount of fresh snipped parsley, a shake of paprika, or diced fresh tomatoes.

In a large Dutch oven or stockpot, heat oil; add meat cubes and brown on all sides.

Stir in broth, minced garlic, and paprika.

Bring to a boil and then cover the pot, reduce heat, and simmer until the meat is thoroughly cooked and tender, about 1 hour.

To prepare leeks, cut off and discard the tops and very dark green portion.

Cut the leeks lengthwise so you can rinse them well and then slice them thickly.

Cut and seed the bell pepper and chop coarsely.

Scrub the mushrooms to get off all dirt.

If they are very small, you can leave them whole; if not, halve or thickly slice them.

Add the vegetables to the stew, bring to a boil, and then cover the pot, reduce the heat, and simmer until vegetables are tender, about 20 minutes.

Mix together the cornstarch and apple juice.

Add to the cream and stir to mix.

After the vegetables are tender, increase the heat, add the cream mixture while stirring constantly, and keep stirring until the mixture thickens.

Add salt and pepper to taste.

In a mixing bowl or gallon-sized plastic bag, mix together the flour, garlic powder, mustard powder, chili powder, and pepper.

Add beef cubes and stir or shake to evenly coat pieces of meat.

Save any remaining flour mixture to be used a bit later.

In a Dutch oven or large, heavy-bottomed pot, heat oil until hot.

Add the beef cubes and cook for about 5 minutes, or until cubes are evenly browned on all sides, stirring occasionally.

Add the tomatoes, broth, Worcestershire sauce, carrots, and onions.

Bring to a boil and then reduce heat to maintain a low simmer.

Cover and cook for 1-1½ hours or until beef is tender, stirring occasionally.

Stir in zucchini and corn and continue to simmer, covered, for another 15-20 minutes.

In a small bowl, blend together the reserved flour mixture and water until smooth.

Add to stew and cook, stirring for several minutes or until the stew has thickened.

Dredge the meat cubes in the flour.

In a heavy pot or cast-iron Dutch oven, heat the oil and then add the flour-coated meat cubes and brown on all sides.

Add the carrots, potatoes, onion, broth, 1 cup water, salt, pepper, bay leaves, and thyme.

Cover with a tight-fitting lid and bake in the oven at 300° for 3-4 hours.

Optional: If you like your stew thicker, mix together ¼ cup of flour with ¼ cup water and stir it into the stew before cooking.

Before serving, remove the bay leaves and discard.

Taste and adjust seasonings as desired.

(You may need more salt.

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Add carrots and water to a large pot; bring to a boil, reduce heat, and simmer until carrots are almost tender, about 15 minutes.

Add the onions, potatoes, rice, macaroni, salt, and pepper and bring to a boil once again; reduce heat and simmer until rice is cooked and vegetables are tender, about 30 minutes more.

(Add more water only if absolutely necessary.

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Add the milk and butter and stir; heat until hot, but do not boil.