What's cooking Suzanne?
By Staff
There are so many recipes we want to share with you with holidays coming up soon.
This week's recipes we will be featuring are a beef recipe for October, the beef month, and a gift in a jar for you to prepare for the holidays to make your gift giving easier.
The beef recipe is warm, tasty and filling for your busy family. It is a recipe you can cook in the slow cooker or on your stove top.
Our other featured recipe is one you can put in a jar and used to make a wonderful Holiday treat for any Holiday.
Suzanne's Beef Stew
1-2lb.pkg. stew meat (small chunks)
1/2 of a small pkg. of scrapped washed carrots
3 lg. potatoes peeled and cut in small cubes
1 lg. yellow onion chopped
1/2 c. sweet peas (optional)
Enough water to cover contents
Salt and pepper to taste
Mix all ingredients and cook until all is tender and water boils down. May cook in a crock pot all day and it makes a great dinner meal served with biscuits or crackers.
Snickerdoodle Cookie Mix
2 and 3/4 c. all-purpose flour
1/4 t. salt
1 t. baking soda
2 t. cream of tartar
1 and 1/2 c. sugar
Layer the ingredients in order given into a wide mouth 1 quart canning jar. Pack last layer in place before adding next ingredient.
Attach a gift tag with the mixing and baking directions. (Preheat oven to 375. Shape the dough in balls and roll in cinnamon-blend sugar. Arrange on cookie sheet for 10 to 15 minutes. Serves 4 to 5 dozen.)
Apple Cinnamon Jelly
4 c. apple juice
1 pkg. powdered fruit pectin
4 and 1/2 c. sugar
1/4 c. red cinnamon candies
Combine juice and pectin in a large saucepan and bring to a full rolling boil. Add sugar and candies, stirring constantly and bring to a boil. Boil two minutes and remove from heat.
Let boiling subside and remove foam from top. Pour into sterilized jars and seal. Makes 7, 1/2 pints. Won't this be pretty and good to give for a Christmas gift?
It would be pretty in a Christmas basket, too!
Special Pumpkin Nut Bread
4 c. all purpose flour
1 T. Pumpkin Pie spice
2 t. baking powder
1 t. baking soda
3/4 t. salt
1-15 oz. can Libby's Pure Pumpkin
1-c. brown sugar, packed
1 c. apple juice
4 lg. eggs
1/4 c. Canola Oil
2 t. vanilla flavoring
1 c. nuts, chopped and divided
Sift first five ingredients together. Combine pumpkin, brown sugar, apple juice, eggs, oil and vanilla in a large bowl and mix well. Stir in flour mixture and 3/4 c. nuts until moistened. Spoon into 2 greased 9×5 loaf pans and sprinkle remaining nuts. Bake 350 for 60 to 70 minutes.
This recipe can be made ahead of time and frozen (this is a great help)
Perfectly Chocolate Chocolate Frosting
1/2 c. (1 stick) margarine or butter
2/3 c. Hershey's cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla extract
Melt butter and stir in cocoa.
Alternately add milk. Alternately add powdered sugar and milk beating to spreading consistency. Add a small amount additional milk, if needed. Stir in vanilla.
This is a good quick frosting for your Holiday cooking.
Mom's Taco Soup
2 cans of stewed tomatoes
1 c. Rotel tomatoes
1 can kidney beans
1 can pinto beans
1 can corn, drained
1 envelope Taco Seasoning, milk
1 envelope of Original Ranch Dressing Mix
2 lb. ground round
Brown ground beef and drain. Place in a crock pot with all other ingredients and stir well. Cook overnight in a slow cooker on low. Serve with tortilla chips or corn chips.
Stove Top Mac-n-Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
