Recipes

Ready for cold weather

on .

Stews make a delicious and hearty meal

Beef Stew
1 ½ lbs. stew meat
2 onions, sliced
3 potatoes, cubed
4 carrots, sliced
1 (10 oz.) can tomato soup
½ cup water
1 tsp. salt
½ tsp. pepper
Celery (if desired)

Mix all ingredients together and bake in 300° oven for 4 hours. This can also be put in a crock pot. Yields 8 servings. Linda Rothove, Westphalia, Mo


Oven Stew
1 ½ to 2 lbs. stew beef
5 to 6 potatoes, cut into chunks
5 to 6 celery ribs, chopped
5 to 6 carrots, chopped
2 cups stewed tomatoes
1 medium onion, cut into chunks
1 tsp. salt
1 tsp. pepper
1 tbls. minute tapioca
1 tsp. sugar

Put all of the above ingredients in covered baking pan and bake in 250° oven for 5 hours. Yields 8 to 10 servings. Joan O’Reilly, Powersville, Mo.

Oven Pork Stew
1 (10 oz.) package frozen succotash
1 ½ lb. boneless lean pork, cut into 1-inch cubes
2 large carrots, thinly sliced
2 large potatoes, peeled and cut into 1-inch cubes
1 small green pepper, chopped
1 medium onion, chopped
1 (8 oz.) can of tomato sauce
1 (7 ½ oz.) can tomatoes, cut up
2 tbls. quick-cooking tapioca
1 tsp. instant beef bouillon granules
½ tsp. dried oregano, crushed
½ tsp. dried basil, crushed
½ tsp. salt
1⁄8 tsp. pepper
Partially thaw frozen succotash; break apart. Combine succotash, pork, carrots, potatoes, green pepper, onion, tomato sauce, undrained tomatoes, tapioca, bouillon granules, oregano, basil, salt and pepper in a 3-quart casserole; stir. Bake covered at 325° for 1 ¾ hours. Skim off excess fat. Stir before serving. Yields 10 servings. Martha Powell, Centralia, Mo.

Hungarian Goulash (Beef Stew)
2 lbs. boneless beef chuck
2 tbls. oil
2 beef bouillon cubes
2 cups hot water
1 bay leaf
1 clove garlic, minced
3 medium onions, coarsely chopped
½ green pepper, coarsely chopped
2 tbls. flour
1 tbls. paprika
1 tbls. butter, melted
2 tsp. salt
1 tsp. pepper
1 (6 oz.) can tomato paste
4 medium potatoes, cubed
4 to 6 carrots, cut into chunks
Cut the meat into 1-inch cubes. In a large pan brown in oil. Add the bouillon cubes dissolved in the water to the pan. Add bay leaf, garlic, onion and green pepper. Reduce heat and allow the mixture to simmer for 1 ½ hours or until meat is tender. Combine flour and paprika and add to melted butter, stirring until smooth. Add liquid from goulash, to make a smooth paste. Add all of the mixture to goulash stirring until well blended. Add salt and pepper and stir in the tomato paste. Add the potatoes and the carrots. Cover and cook another 30 minutes or until carrots are tender. Yields 4 servings. Marlo Bockting, Morrison, Mo.

Meaty Zucchini Stew
1 lb. ground beef
1 lb. bulk pork sausage
2 (14.5 oz.) cans diced tomatoes
2 medium green peppers, cut into ½-inch pieces
2 cups celery, thinly sliced
1 cup onion, chopped
6 medium zucchini, halved and cut into ½-inch slices
1 cup tomato juice
1 tsp. salt
1 tsp. Italian seasoning
1 tsp. dried oregano
Grated Parmesan cheese, optional

In a Dutch oven or large saucepan over medium heat, cook beef and sausage until no longer pink; drain and set aside. Drain tomatoes, reserving the juice; set tomatoes aside. In the same pan, combine the peppers, celery, onion and reserved juice. Cover and cook over medium heat for 10 minutes. Add the meat, tomatoes, zucchini, tomato juice and seasoning. Cover and cook for 15 minutes or until zucchini is tender, stirring occasionally. Garnish with cheese if desired. Yields 12 servings. Mrs. Eddie Miller, Gentry, Mo.

White Chicken Bean Stew
2 lbs. boneless, skinless chicken breast
½ cup green pepper, chopped
¼ cup onion, chopped
2 cups chicken broth
1 ½ cups tomato salsa
2 (15.5 oz.) cans great Northern beans
2 tsp. salt
½ tsp. poultry seasoning
¼ tsp. black pepper
1 (10 oz.) package frozen corn kernels, thawed

Place chicken breasts in slow cooker, top with green pepper and onion. In a blender, combine broth, salsa, and 1 can of the beans (drained and rinsed); puree until smooth. Add to slow cooker along with salt, poultry seasoning and black pepper. Cover and slow cook for 6 hours on high or 8 hours on low. Uncover, remove chicken breasts to cutting board. Stir corn kernels and remaining can of beans (drained and rinsed) into slow cooker. Shred chicken and return to slow cooker. Serve with tortilla chips and shredded cheddar cheese. Yields 8 to 10 servings. Mary Beth Leinbach, Versailles, Mo.

Forester’s Stew
1 lb. hamburger, browned
1 tsp. parsley
1 tsp. Italian seasoning
1 tsp. sage
1 tsp. marjoram
1 tsp. rosemary
1 tsp. thyme
1 (15 oz.) can mixed vegetables
1 (15 oz.) can kidney beans
1 (10 oz.) can tomato soup
1 can water
Mix sage, marjoram, rosemary, and thyme in a small glass jar; keep in cabinet for use as Italian seasoning. Brown the hamburger in skillet with the parsley and Italian seasoning. Put brown hamburger in a quart saucepan. Add mixed vegetables, red kidney beans, tomato soup and water. Simmer for 10 minutes. Serve hot. Yields 10 servings. Gaila Beach, Stockton, Mo.

Meat Ball Stew
1 lb. small white onions
6 small carrots
1 ½ lbs. ground beef
1 egg, beaten
1/3 cup rice, uncooked
½ tsp. dried thyme
2 tsp. salt
2 tsp. Worcestershire sauce
3 (8 oz.) cans tomato sauce with mushrooms
1 tsp. curry powder
¾ cup water
Remove ends and skins from onions. Boil in saucepan with water until almost tender; drain. Scrub carrots and scrape or peel if necessary; boil in water until almost tender; drain. Combine beef, egg, rice, thyme, salt, Worcestershire sauce and half can of tomato sauce. Blend lightly but thoroughly. Shape mixture into small balls. Preheat Dutch oven over medium-high heat until a square of butchers paper or white paper turns brown. Remove paper. Place meat balls in Dutch oven and brown on all sides. Add partially cooked vegetables to Dutch oven; cover with vac-control valve closed. Cook over low heat for 25 to 30 minutes, or until vegetables are tender and meat balls cooked. Yields 4 to 6 servings. Ester Miller, Gentry, Mo.

Beef Stew
1 ½ lbs. stew meat
2 onions, sliced
3 potatoes, cubed
4 carrots, sliced
1 (10 oz.) can tomato soup
½ cup water
1 tsp. salt
½ tsp. pepper
Celery (if desired)
Mix all ingredients together and bake in 300° oven for 4 hours. This can also be put in a crock pot. Yields 8 servings. Linda Rothove, Westphalia, Mo.

Beef Stew
2 lbs. meaty beef stew bones, beef shank or short ribs
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, diced into ½-inch chunks
1 medium onion, chopped
½ cup medium pearl barley
1 (28 oz.) can plum tomatoes, undrained
1 to 1 ½ tsp. salt
½ tsp. pepper
2 garlic cloves, minced
1 bay leaf
3 tbls. cornstarch
½ cup cold water
Place beef stew bones and water in to a Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf (remove bay leaf before serving). Cover and simmer for 60 to 70 minutes or until vegetables and barley are tender. Then combine cornstarch and cold water until smooth; stir into stew. Bring to boil; cook and stir for 2 minutes or until thickened. Yields 10 serving. Peggy Phipps, Lamar, Mo

This month’s recipes were tested by the northeast district of The Missouri
Association for Family and Community Education.

Pancake and waffle recipes will be featured in the February issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Oct. 15. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..

Sweet. sweet potatoes

on .

Sweet Potato Tropical

4 tbls. butter or margarine
2 (18 oz.) cans packed sweet potatoes
3 eggs
½ cup sugar
½ cup pecans, chopped
½ cup flaked coconut
½ cup orange juice
½ tsp. vanilla
1 cup miniature marshmallows
In a mixer bowl, melt butter, uncovered at high for 1 minute. Add potatoes and mash. Beat in eggs, sugar, pecans, coconut, orange juice, vanilla and ½ teaspoon salt. Turn into 2-quart casserole dish. Cook, covered at high for 10 minutes. Top with marshmallows; cook uncovered for 1 to 1 ½ minutes. Yields 8 to 10 servings. Lena Borntrager, Clark, Mo
 

Sweet Potato Balls the Hawaiian Way
4 large sweet potatoes or yams, cooked, mashed
2 to 3 tbls. butter
1 tsp. salt
1⁄8 tsp. black pepper
Pinch of cinnamon and nutmeg
3 tbls. packed brown sugar
1 ½ cup crushed cereal flakes
8 pineapple slices
8 maraschino cherries

Combine potatoes, butter, seasonings and brown sugar. Spread crushed cereal flakes on waxed paper. Drop 1⁄3 cup potato mixture onto paper and roll into a ball, making eight balls. Place pineapple slices in a buttered pan and place sweet potato balls on top of each slice. Top balls with a cherry. Bake at 350° for 20 minutes. Yields eight servings. Martha Powell, Centralia, Mo.

Pan-Roasted Sweet Potato Chunks
3 medium sweet potatoes    3 tbls. butter
Peel sweet potatoes and cut into 1-inch chunks. Melt butter in a 12-inch skillet over low heat. Add sweet potato chunks. Cover skillet and cook at medium heat 20 minutes; turning occasionally until potatoes are tender and browned on all sides. Yields 4 servings. Betty Blanchard, Sheldon, Mo.

Twice-Baked Sweet Potatoes
6 medium baked potatoes
¼ cup butter, cubed
2 (8 oz.) cups shredded cheddar cheese
6 bacon strips, cooked and crumbled
½ tsp. salt
1⁄8 tsp. pepper

Scrub and pierce the potatoes; bake at 375° for 1 ¼ hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells. Place on a baking sheet and bake for 20 to 30 minutes or until heated through. Yields 6 servings. Mary Miller, Clark, Mo.

Sweet Potato Soufflé
1 (40 oz.) can or 2 lb. sweet potatoes peeled, cooked and drained
1 tbls. vanilla extract
½ tsp. salt
½ cup granulated sugar
½ tsp. cinnamon
½ tsp. nutmeg
1 cup brown sugar, packed
3 tbls. all-purpose flour
½ cup (1 stick) butter, room temperature, reserve ½
¾ cup pecans, coarsely chopped
4 extra-large eggs, beaten well
1 (20 oz.) can crushed pineapple, well drained, set aside
Heavily grease a 2-quart casserole dish or pan. Preheat oven to 350°. In a large bowl, or pan, beat sweet potatoes, salt, cinnamon and granulated sugar until smooth in consistency. Stir in drained, crushed pineapple. Pour into prepared 2-quart baking dish. In a small bowl, mix together remaining 1⁄4 cup butter, brown sugar, flour and pecans. Sprinkle over top of sweet potato mixture. Bake at 350° oven 35 to 40 minutes. Yields 6 to 8 servings. Debbe Baker, Newburg, Mo.

Sweet Potato and Apple Casserole
6 to 8 sweet potatoes, peeled and sliced
6 to 8 apples peeled, sliced
½ cup honey or maple syrup
½ cup butter
¾ tsp. salt
4 tbls. cornstarch

Mix 2 cups water with honey, salt and cornstarch and bring to a boil. Add butter and cook until mixture is thick. Grease casserole dish lightly with shortening and alternately layer with apples, potatoes, and sauce. Bake in 350° oven for 1 hour. Yields 8 servings. Roseanna Miller, Gibbs, Mo.

Crunchy Sweet Potato Casserole
2 cups mashed sweet potatoes
½ cup butter, melted
¼ cup brown sugar
2 eggs, beaten
½ cup milk or orange juice
1 tsp. cinnamon
½ tsp. nutmeg
Topping
1 cup crushed cornflakes
½ cup chopped pecans or walnuts
¼ cup brown sugar
¼ cup softened butter
Combine all ingredients (except topping ingredients) and mix well. Spoon into greased 1 ½ cup baking dish. Bake uncovered at 375° for 20 minutes. Combine topping ingredients, sprinkle over potatoes. Return to oven for 5 to 10 minutes or until slightly browned. Edna Mae Rissler. Versailles, Mo.

Sweet Potato Casserole
3 lbs. sweet potatoes, sliced
4 tbls. butter
1 small onion
1 cup shredded cheese
1 tbls. butter
1 cup crushed crackers
2 eggs, beaten
¼ cup mayonnaise
2 tsp. sugar
1 ½ tsp. salt
Dash of pepper
Cook sweet potatoes for 8 to 10 minutes or until tender; drain well. Melt 4 tablespoons butter; add onion and cook for 5 minutes. Remove from heat and add sweet potatoes, cheese, eggs, mayonnaise, sugar, salt and pepper. Spoon the mixture into a lightly greased 11 x 7-inch pan. Melt 1 tablespoon of butter and add crackers. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until set. Yields 8 to 10 servings. Mrs. Henry Gingerich, Clark, Mo.

Candied Sweet Potatoes
¾ cup firmly packed brown sugar
½ cup light corn syrup
¼ cup butter
¼ tsp. salt
6 to 8 small sweet potatoes, peeled and halved lengthwise
In a skillet, combine brown sugar, corn syrup, butter and salt. Bring to a boil at 250°. Stir until butter melts and sugar dissolves. Add sweet potatoes. Baste with syrup. Reduce heat to simmer. Cook for 15 minutes. Uncover; cook basting occasionally for 10 minutes or until potatoes are well glazed. Reduce heat to warm for serving. Yields 6 to 8 servings. Mrs. Henry Yoder, Clark, Mo.

Sweet Potato Supreme
3 cups cooked mashed sweet potatoes
1 tablespoon orange juice concentrate
2 eggs, beaten
½ cup sugar
Salt to taste
¼ cup melted oleo
½ cup milk
1 ½ tsp. vanilla
Topping:
½ cup brown sugar
½ cup flour
¼ cup oleo, melted
½ cup nuts, chopped
Add 1 tablespoon orange juice concentrate to mashed sweet potatoes. Mix the first 7 ingredients together and put in a 2-quart casserole dish. Mix the topping together and sprinkle on top of the sweet potatoes. Bake at 350° for 35 minutes. Yields 10 to 12 servings, Malinda Rissler, Barnett, Mo.

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Gingerbread recipes will be featured in the Dec/Jan issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Sept. 13. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..

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