Vegetable Beef Stew

RECIPE INGREDIENTS:
	4 lb. rump roast, cut in cubes
	2 medium potatoes, diced
	2 cups water
	4 beef bouillon cubes
	1/2 head of cabbage
	3 carrots, cut 1/4 inch thick
	1 can corn, drained
	1 can green beans, drained
	1 can tomato juice

1. Heat a skillet until it is very hot.

2. Sear the roast cubes until they are browned on all sides.

3. Add the bouillon cubes to boiling water. Stir until they are completely dissolved.

4. Add all ingredients to a crockpot and cook on high all day.

http://jas.familyfun.go.com/recipefinder/display?id=39993

Best Beef Stew

RECIPE INGREDIENTS:
	1 large onion, halved and thinly sliced
	2 medium carrots, peeled and thinly sliced
	2 large potatoes, cut into 1/2-inch chunks
	1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
	1 cup fresh green beans, in bite-size pieces
	1 pound beef stew-meat chunks
	1 bay leaf
	1/2 teaspoon dried thyme
	1 clove garlic, crushed
	3 cups low-sodium beef stock
	2 tablespoons light brown sugar
	3/4 teaspoon salt
	2 teaspoons Worcestershire sauce
	Pepper to taste
	3 tablespoons all-purpose flour
	2 teaspoons tomato paste

1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

http://jas.familyfun.go.com/recipefinder/display?id=40768

Aebleskiver

Click here for recipe

Potato Spinach Soup with Parmesan Toasts

This one's another Old Mother Hubbard meal. The only vegetables in the house were a box of frozen spinach, half an onion, and a potato. I chopped the onion and sauteed it in a pot with a couple tbsp. of butter until it was soft. Then I peeled and chopped the potato and put it, the spinach, and 3 cups of chicken or vegetable broth in the pot with the onions. I let it boil until the potato was soft, then added a cup of milk and put it in the blender. I pureed it and put it back in the pot over medium-low heat and added 1/2 cup of parmesan cheese, 1 tsp. of black pepper, and about 1/2 tsp. salt. To make the parmesan toasts, I toasted some chewy bread, buttered it, sprinkled on some parmesan, and broiled them. Then I cut them up into strips. Easy, huh? Oh, to make the white squiggles, I mixed some milk into a little bit of sour cream and swirled it on top. You can use the same method to make soup out of just about anything depending on what you have.

Source
Taylor Cropper

Sweet and Sour Meatballs recipe as requested

2 lbs. ground beef
1 1/4 c bread crumbs
1 1/2 tsp. salt
1 tsp. pepper
2-3 Tbsp. Worcestershire sauce
1 egg
1/2 tsp. garlic salt
1/4 cup finely chopped onions

Sauce
1 can pineapple chunks, juice reserved
3 Tbsp. cornstarch
1/4 cup cold water
1-1/4 cups ketchup
1/4 cup Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 cup chopped green peppers

1. Combine all meatball ingredients. Shape into 60-80 meatballs. Brown in skillet, rolling so all sides are browned. Place in slow cooker.
2. Pour juice from pineapples into skillet. Stir into drippings (I actually drain the drippings, we think the sauce tastes fresher without them...)
3. Combine cornstarch and cold water. Add to skillet and stir until thickened.
4. Stir in ketchup and Worchestershire sauce. Season with salt, pepper, and garlic salt. Add green peppers and pineapples. Pour over meatballs.
5. Cover. Cook on Low 6 hours. (recipe from Fix-It and Forget-It Cookbook)

Oatmeal Carmelitas

64 caramels
2/3c. minus 2TB (10 TB total) canned milk or cream
Melt carmels in cream in a double-boiler.

Dough-- (mix 2 times for bottom and top)
1 c. flour
3/4 c. brown sugar
1/2 tsp. soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt
filling--2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough--stir until butter is absorbed and mixture is crumbly. Press into cookie pan 10x15. Bake at 350 for 10 minutes.
Remove from oven. Sprinkle with chocolate chips and nuts. Cover with carmel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut in squares.
(Mix 2 1/2 times for big cookie sheet)

Peppermint Chocolate Fudge

1 (11.5 oz or 2 c.) pkg. Ghirardelli milk chocolate chips
1 c. Ghirardelli semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 tsp. peppermint extract (optional)
dash salt
1/2 c. crushed hard peppermint candy
In saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9 inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temp.