Autumn Stew

This is probably my favorite thing to make in the fall time. Perfect for a chilly day.

1 lb. stew meat
2 celery stalks (diced)
1 small onion (chopped)
1 1/2 tsp. salt
1 28oz canned tomatoes (stewed or whole)
1/4 tsp. pepper
3 c. water
1/4 cup  A-1 Sauce
3 large carrots (sliced)
3 tsp. Worchestershire sauce
3 potatoes (diced)

Brown beef in large pan. Add onions and cook 5 min. Drain fat.
Combine tomatoes, water, carrots, potatoes, celery, and seasonings.
Mix thoroughly. Bring to boil, cover and simmer 25 minutes or longer until flavors blend.

The longer it cooks the better the flavor, or put in fridge after cooking and heat up the next day.

Grandma's Chocolate Cake

2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water

Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)

Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)

Mix with electric mixer.

Molten Chocolate Surprise

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Chocolate Chip Cookies
1/2 cup thawed Cool Whip Whipped Topping

Preheat oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on High 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

Bake 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.

Makes 12 cakes.

- Kraft Food & Family magazine

Grandma Mitchell's Apple Pudding Cake

Grate 6 large red apples
Mix with:
2 cups sugar
2 eggs
1/2 cup shortening

Sift together:
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon

Sift dry ingredients into first mixture.
Add 1 cup chopped nuts (optional).
Bake in greased 13x9x2 inch pan.
350 degrees for 30-35 minutes.

Homemade Rolls

2 pkgs of yeast
1/2 cup warm water (bath water temp.)
1 Tbls sugar
1 cup milk
1/4 cup margarine
1/3 cup sugar
1 tsp. salt
2 eggs, beaten
3 1/2-4 cups flour

Dissolve yeast in water for 5 minutes with 1 tablespoon of sugar.
Scald milk with margarine to melt; cool.
Put in mixer or large bowl.
Add sugar, eggs, salt.
Add yeast and flour. Dough will be a little sticky.
Cover, let rise 1 hour.
Roll out.
Cut with glass, pat with melted butter; fold in half and place on greased cookie sheet.
Rise until double, about 1- 1 1/2 hours.
Bake at 350 degrees for 12-20 minutes.

Makes 2-3 dozen
Can also make dough a day ahead and refrigerate.
Let rise for 2 hours before rolling out.

***You can knead the dough a little but the less you "work" the dough the lighter and fluffier your rolls will be.

Grandma Jennings Swiss Steak

Place into electric skillet:

Round steak or cube steak (approximatly 2-4 lbs)
Onion- sliced into rings
Add 1/2 cup water

Simmer 1 to 1 1/2 hours

Add:
1 qt. whole tomatoes
1/2 tsp. sweet basil
1/4 tsp. oregano
1 bay leaf
sprinkle of garlic salt

Cook 1/2 hour longer

Sweet and Sour Chicken

4 boneless, skinless chicken breasts, cubed

Marinade:
1 egg
1 T. cornstarch
2 t. soy sauce
dash pepper

Mix ingredients together, stir in chicken and refrigerate 1 hour or longer.

Batter:
1/2 c. flour
1/2 c. water
1/4 c. cornstarch
1 T. oil
1/2 t. baking soda

Mix ingredients together.

Pour oil into wok and preheat on medium heat. Line a cookie sheet with paper towels and place in 200 degree oven. Put 8-10 pieces of chicken into batter; coat well. Drop chicken into hot oil one at a time. Cook on one side until golden brown, then turn and cook til golden brown. Remove and place on cookie sheet to keep warm until ready to serve.

Sauce:
1 1/4 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T. oil
2 t. soy sauce
dash of salt
garlic

Combine all ingredients in a saucepan over medium high heat. Bring to a boil. Mix cornstarch and water; slowly stir into sauce. Stir until thickened.

1/4 c. cornstarch
1/4 c. cold water

Serve chicken with rice and pour sauce over individual servings.

Sweet Pork Barbacoa

4 lb. pork roast
2-3 (8 oz.) cans tomato sauce
1 t. garlic, diced
1 ½ to 2 C. brown sugar, packed
2 t. cumin
2 c. Dr. Pepper (optional)
2 T. molasses
½ t. salt
Pepper to taste

Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shread pork and return to liquid. Serving size is about ½ C. pork, and the mixture freezes well. Serve over a bed of lettuce or with rice. Yum!

Lime Rice

2 c. rice
2 T. butter
2 (14 oz.) cans chicken broth
3/4 t. salt
pepper to taste
juice and zest of 1 large or 2 small fresh limes
3 T. chopped fresh cilantro leaves (or 2 T. dried)
1/4 t. cumin

Melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes. Makes about 4 c. of yummy rice. Tip: You could also use a rice cooker if you do not want to make it on the stove.

YUMMY SUGAR COOKIES AND BUTTER FROSTING

SUGAR COOKIES

Cream:
½ cup shortening
½ cup butter
½ cup sugar
½ cup powdered sugar
1 egg
1 ½ tsp. vanilla extract

Mix dry ingredients and add to dough:
2 ¼ cups flour
½ tsp. cream of tartar
½ tsp. salt
½ tsp. baking soda

Option: Roll into medium sized balls and roll in sugar
Bake at 375 degrees for 6-8 minutes


BUTTER FROSTING

½ bag of powdered sugar
½ cup butter
1 tsp. vanilla (or 1 tsp. almond extract for different flavor)
add half and half until you get desired consistency

DECORATE WITH SPRINKLES/TOPPINGS/COLORS FOR ANY HOLIDAY