Beef Stew

Beef, Carrot, Main Dishes, Potatoes

My Mom’s recipe – always tastes better when she makes it – especially with dumplings on top

6 servings

  • 2 lbs. of beef stew
  • 2 T. fat
  • 6 cups boiling water
  • 1 T. lemon juice
  • 1 t. Worchester sauce
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1-2 bay leaves
  • 1 T. salt
  • 1 t. sugar
  • ½ t. pepper
  • ½ t. paprika
  • dash of allspice and/or cloves
  • carrots
  • potatoes
  • other vegetables to taste

Brown meat in fat.  Add rest of ingredients and simmer for 2 hours.

Beef Burgandy

Beef, Main Dishes, Mushrooms, Wine

From an old Utopia Beach Club Cookbook

For a crowd of 20

  • 6 lbs. of beef sirloin (Ross’ stroganoff meat)
  • 6 T. margarine
  • 3 lbs. fresh mushrooms
  • 4-5 medium onions, chopped
  • 5 cans Campbell’s beef broth (save 1 can to blend with cornstarch)
  • 8-9 T. catsup
  • 4 cloves garlic
  • 2 T. salt
  • 2 cups Burgundy

Melt margarine, add mushrooms and onion.  Cook until tender.  Remove and set aside.  Brown meat, add broth, catsup, wine, garlic and salt.  Put in oven and bake at 300 for 1 ½ hours.  Remove from oven and add mushrooms and onions.  Thicken with broth and cornstarch.

Serve over wild rice

(For smaller portion:4 lbs. beef; 4 T. margarine; 2 lbs. mushrooms; 3 onions; 3-4 cans of broth; 6 T. catsup; 3 cloves garlic; 1 ½ T. salt; 1 ½ cups burgundy).

Ratatouille

Eggplant, Parsley, Side Dish, Tomatoes, Zucchini

Evie Davis

serves 6-8

Tastes best sitting on the lawn at Chautaqua.

  • olive oil
  • 2 medium eggplants, cut into 1 ½” cubes
  • 2 medium zucchini, quartered and into 1” lengths
  • salt and freshly ground pepper
  • 3 onions, coarsely chopped
  • 2 green peppers, cored, seeded and coarsely chopped
  • 4 cloves garlic, finely minced
  • 1 bay leaf
  • 2 lbs. Fresh tomatoes, cut into 1” cubes
  • ½ cup finely chopped parsley
  • ½ t. dried thyme
  • 1 t. dried basil
  • lemon wedges

Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft.  Remove and place in large casserole and sprinkle with salt and pepper.  Briefly sauté zucchini, add to casserole, salt and pepper.

Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes.  Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more.  Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven.  Serve hot or cold.  If cold, serve with lemon wedges.

Marinated Vegetables

Appetizer, Artichoke, Broccoli, Mushrooms, Olive, Side Dish, Tomatoes

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Junky Potatoes

Cheddar Cheese, Potatoes, Side Dish

serves 10-12

great for pot luck

  • 1, 2 lb. bag frozen hash browns
  • 1 stick melted butter
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • ½ cup minced green onion
  • 2 cups grated cheddar cheese
  • 2 cups crushed corn flakes
  • 1 stick melted butter

Combine first 6 ingredients and put in greased 9 X 13 pan.  Combine corn flakes with melted butter.  Top casserole with mixture.  Bake at 350 for 45 minutes.  Let cool at least 15 minutes before serving

Italian Potatoes

Onion, Parmesan, Potatoes, Side Dish, Tomatoes
  • 4 large (or 6 medium) Russet potatoes
  • ½ cup fine, toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2-3 large tomatoes, thinly sliced
  • 2 large red onions, thinly sliced
  • 1 ½ t. oregano
  • 1-1 ½ t. salt
  • Freshly ground pepper
  • ½ – ¾ cup olive oil

Preheat oven to 350

Peel and cut potatoes lengthwise into wedges (about 6-8 per potato) and drop into a bowl of cold water

Combine bread crumbs and grated cheese.  Do not dry the wedges before coating them well with the crumb mixture.  Place them in a shallow, 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.

Top potatoes with sliced tomatoes and onion rings.  Sprinkle with oregano, salt, and a generous grinding of pepper.  Drizzle with oil just before baking.

Bake, uncovered, 1 hour and 10 minutes, or until potatoes are brown but still retain some crunchiness

Corn Casserole

Corn, Side Dish
  • 3 eggs
  • 1 cup sour cream
  • 1 can (10 oz.) whole kernel corn (un-drained)
  • 1 can (7 oz.) cream style corn
  • ½ cup butter/margarine cut in small pieces
  • 1 package (8 ½ oz.) corn muffin mix

Beat eggs, add sour cream and beat until smooth.  Stir in corn and butter.  Add muffin mix and blend.

Spray Pam in 9 x 13 pan.  Pour mixture into pan.  Bake in 350 oven for 1 hour.