Recipes

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.