Swiss Steak Stew

Swiss Steak Stew

Rated:	Prep Time: 15 Minutes	Ready In: 8 Hours 35 Minutes
Submitted By: Deb Deverill	Cook Time: 8 Hours 20 Minutes	Servings: 6

"Serving-sized pieces of boneless round steak are dredged with flour and browned, then layered in a slow cooker with potatoes, onions, canned tomatoes, and seasonings. Corn is added for the last 25 minutes of cooking."

Ingredients:

1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 pounds boneless round steak, cut into bite size pieces 1 (14.5 ounce) can Italian-style diced tomatoes

3/4 cup water 3 cups peeled and quartered new red potatoes 1 onion, diced 1 cup sweet corn 1 can mushroom soup

Directions:

1.	In medium bowl combine flour and salt mix well. Add beef and coat well.
2.	Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
3.	In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, soup, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

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Printed from Allrecipes.com 6/13/2010

Taco Soup

Taco Soup II

Rated: Submitted By: Julie Photo By: Melissajean Prep Time: 5 Minutes Cook Time: 45 Minutes Ready In: 50 Minutes Servings: 6

"This is a really good and easy recipe. Top with shredded cheese, and serve with chips."

Ingredients:

2 pounds lean ground beef 1 onion, chopped 1 (4 ounce) can diced green chiles 1 teaspoon salt 1 teaspoon ground black pepper 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can lima beans, drained 1 (1.25 ounce) package taco

seasoning mix 1 1/2 cups water 1 (1 ounce) package ranch dressing mix 1 (15 ounce) can white hominy, drained 1 (14.5 ounce) can stewed tomatoes 1 (15 ounce) can kidney beans, drained and rinsed

Directions:

1.	In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2.	Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3.	Top with shredded cheese, and serve with chips.

Pasta Primavera

1/2 pound fresh broccoli florets
1/2 pound zucchini Diagonal slices
1/2 pound mushrooms sliced thin
Olive oil
1 cup ripe tomatoes
2 cloves garlic minced
1/2 cup chopped parsley
pepper to taste
1 pound linguine noodles
2 tablespoons grated parmesan cheese

Stem broccoli until crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. in a large skillet coated with olive oil, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered over low heat for 5 minutes. Add the steamed broccoli, tomatoes, parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini according to package directions. When done drain and return to pot. Stir in olive oil and 1-2 tablespoons of water add vegetables and grated Parmesan cheese. Toss well and serve hot.

Posted on the Atlas Quest Food for Thought Board by Schizokeet.

Pineapple Gratin

Pineapple Gratin

1 (20 oz) can pineapple chunks
1/3 cup sugar
3 T. all purpose flour
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup round buttery cracker crumbs
2 T. butter or margarine, melted

Drain pineapple, reserving 3 T. juice. Combine reserved pineapple
juice, sugar, and flour; stir in pineapple and cheese. Spoon into a
lightly greased, shallow 2 cup baking dish. Combine cracker crumbs
and butter; sprinkle over pineapple mixture. Bake at 350* for 25
minutes or until bubbly. Serve as an accompaniment to turkey, ham,
or chicken. Yield: 4 servings.

found on Atlas Quest Food for Thought message board

Snickerdoodles

Rated: Submitted By: N. Drew Photo By: Jamie Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 30

"Here's the recipe that I got from my mother."

Ingredients:

1 cup shortening or butter 1 1/2 cups white sugar 2 eggs 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda

2 teaspoons cream of tartar 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon 1/2 teaspoon vanilla

Directions:

1.	Preheat oven to 375 degrees F.
2.	In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3.	Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. My note: cream of tartar makes the cookies crispier, eliminate if you want a soft cookie.

Cherry Winks

Rated: Submitted By: Sally Photo By: RUTGERCAT Servings: 30

"Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry."

Ingredients:

3/4 cup shortening 1 cup white sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 2 1/4 cups sifted all-purpose flour 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped pecans 1 cup dates, pitted and chopped 1/3 cup maraschino cherries, chopped 2 1/2 cups crushed cornflakes cereal 10 maraschino cherries, quartered

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2.	Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3.	Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4.	Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
5.	Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

Roasted Broccoli with Cherry Tomatoes

Ingredients
2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan
Directions
Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.