Categorized | Local News

Posted on 18 February 2011 by KWBG

OVEN BEEF STEW by CK

2 pounds stew beef, cubed
3 cloves garlic, crushed
1 onion, diced
3 stalks celery, sliced
2 beef bouillon cubes
1 to 2 cups of baby carrots (I usually cut them in quarters)
7 or 8 potatoes, chunked
1 1/2 tsp. salt

2 tsp. Lawry’s Seasoned Salt
2 teaspoons black pepper
1 bottle V-8 tomato cocktail
2 Tablespoons tapioca
2 beef bouillon cubes
Cover and bake at 250° F for at least four hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.



CHICKEN CHEEZ WHIZ CASSEROLE – BDM

Sautee in 2 T butter:

¼ c chopped onion
¼ c chopped celery

Cook one 10 oz package of frozen broccoli per instructions.
Combine sauteed vegetables, broccoli and:
3 c cooked rice
1 jar Cheez whiz
1 can cream of mushroom soup
2 c cooked chicken cubes
Pour into sprayed 2 quart baking dish. Sprinkle with paprika. Bake 20 minutes at 350˚

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