Autumn Chowder –small recipe, double as needed
2 slices bacon, diced 1 sm onion, chopped
1 med potato, diced 1 carrot, sliced
1/2c water 3/4t chicken broth powder
1c milk 2/3 c corn
pepper to taste 2 1/2t flour/cornstarch
2T water 3/4c shredded cheese
Cook bacon till crisp and set aside. Saute onions in bacon fat. Add potatoes, carrots, water and broth powder. Bring to a boil. Reduce heat, cover and simmer 20 minutes till cooked. Stir in corn, milk and pepper. Cook another 5 minutes. Mix flour and 2T water. Stir into soup until thickened. Remove from heat, add cheese and stir. Sprinkle with bacon to serve.
Oven Beef Stew
1 lb stew beef 1/4 c flour
3 T oil 1 t salt
3 T prepared mustard 1 sm. can tomato paste
2 1/2 c water 1 sm. onion
3 carrots, sliced 10 oz frozen vegetables, like corn & peas
Dredge meat in flour. Brown on all sides in oil. Remove as browned and brown onions. In remaining oil add flour, salt and mustard. Cook for 2 minutes. Then add the tomato paste mixed with water. Stir constantly. Pour over meat in oven-proof casserole. Bake covered at 350F for 1 hour. Add carrots and vegetables. Bake another hour.
Potatoes can be added with the meat, but I prefer to cook them separately. In fact, I made baked potatoes this time and it was a nice accompaniment.