Conference turris::cooks

    Here's an easy one:
    
    2 lbs stew beef - cut into serving pieces (I use lean)
    1 envelope Lipton Onion Soup mix
    1 pound can Pine Cone tomatoes
    1 tsp oregano
    1 tsp garlic powder (I use more)
      dash of pepper
    2 tbls cooking oil
    2 tbls wine vinegar
    
    In large skillet, arrange meat, cover with onion soup and tomatoes.
    Sprinkle with oregano, garlic powder, peper, oil and vinegar.  Simmer
    covered 1 1/2 hours.
    
    Serve over plain white rice.
    

    
      A few years ago, when a member of my family died, we were all
    devistated and couldn't function too well -- especially my mom. 
    The Neighbors and church were wonderful and of the dishes that came
    to my house I remember: Jambalaya, Pasta salad, Spaghetti sauce...
    lots...and ham salad
     
    Here is the recipie for Jambalaya:
    
    1 pound ground beef    
    1/2 box Mullers elbows - cooked
    1 can tom paste
    1 can tom sauce
    1/2 cup water
    1 can corn
    1 red pepper, chopped
    1 green pepp, chopped
    1 onion chopped
    
    Cook meat, onion & peppers in skillet till brown, drain off fat, add
    tom paste,sauce, water and noodles ( pre-cooked follow directions
    on box ) drain water from corn, add corn and stewed tomatoes are
    good in it too,,,cook it up for about 15 minuts. Put in reheatable
    casserole ( or microwavable ) it's a good hearty meal with veggies
    and meat and starch.  season with garlic and salt, terragon and
    pepper. 
    
    Oh, the best thing I remember that came also was HOT CROSSED BUNS
    from the man next door -- they were delicious, old fasion and the
    first food we'd eaten in days.
    
    Good luck with your friendly and very helpful gesture..

    
    re.2
    
    Your recipe states container amounts but not what size containers.
    1 can = ?oz most canned goods come in a variety of sizes.
    1/2 box = ?oz, is it a 1 lb box or a 3 lb box.
    
    I really helps, especially non experienced cooks, to know qty's
    and also what the yeild is.                                    
    

    
   One small can tom paste, one small can tomatoe sauce,
    
   and the mullers box is the smallest one, lets say 1 1/2 cups elbows
    
   I realize it helps to include accurate amounts, but as a cook who
    
   eyeballs everything ( successfully BTW ) I rarely know the exact
    
    amounts.
    
    Sorry

During the cooler months, I recommend a batch of cornbread and a pot
of stew or soup....the meat goes a lot farther and it's easier to
get small children to eat vegetables in stew than fresh and separate...
a harried father might appreciate that fact if he has some youngsters
already AND a new baby in the house.  Cornbread recipes abound in
this file so I won't add one here....when in doubt, follow the recipe
on the box of cornmeal (replacing the milk with buttermilk and upping
the sugar a little for a special flavor).  Stews can be baked in
a disposable foil roasting pan (they make small ones) covered with foil 
for 3 - 4 hours in your oven.  For a baked stew or soup:

	Cut or dice carrots, potatoes, celery, onion, parsnip, etc.
	Brown chunks of beef, boned chunks of chicken, veal, etc.
          in a little vegetable oil
	Place meat and onions and elery in roasting pan set on
          a cookie sheet.  Cover with boiling broth or water.
        Season to taste with pepper, herbs.
        Cover with foil and bake for 2 hours in a pre-heated 350
         degree oven (for beef or veal) or 1 hour for chicken
        open cover and add carrots, potatoes, parsnips, etc.
        Bake for 1 - 2 hours more or until vegetables are tender.
	You can add fresh frozen peas the last 45 minutes of cooking
        if you prefer.  You can also add cooked pasta after the
        vegetables and meat are baked.

Keep broth or water simmering on the stove and add some to the
stew if it seems to need more while cooking.  4 hours of baking will
produce a wonderful stew/chunky soup.  The size of the meat and
vegetable chunks determines whether you call it a soup or a stew.

    Sausage & Rice Cassarole
    
    1 6pk Italian sausages (Hot or Sweet)
    2 Cups cooked rice
    1 can cream of mushroom soup
    1 green pepper (chopped)
    1 med. onion (chopped)
    
    Brown sausage.
    Slice sausage and brown (again) with peppers and onions.
    Dump Rice, Soup, Sausage, Peppers and Onions in bowl.
    Mix together
    Pour in cassarole dish and bake at 350* for 40 min.
    
    I suppose this would also work with chicken and different veggies.
    Maybe zucchini, squash, or broccoli and mushrooms.?

    How about a big container of home made spaghetti sauce, a package
    of the contadina pasta, some fresh grated romano and a loaf of italian
    bread.