A Good Meal On A Cool Night.

When the weather turns cooler, it is always nice to have something to warm one’s insides.

These hearty meal has been made for generations. Plus, it will be made for many more. It is one of my favorite meals, not only to cook but to eat as well.

Have you figured it out yet?

Yes, it is the Beef Stew. I love the vegetables along with the chunks of meat that cook together, making a wonderful flavor.

Ingredients

  1. 3 Pounds Stew Meat
  2. 1 Onion chopped
  3. 4 Carrots Chopped
  4. 4 Potatoes Chopped
  5. 3 Tablespoon Flour
  6. 4 Tablespoons Oil
  7. Dash Cajun Seasoning
  8. Dash Oregano
  9. Salt to taste
  10. Dash Pepper
  11. Garlic
  12. Meat Tenderizer

Directions


1. The first thing you want to do is add two tablespoons of oil to the pan and brown the meat. Once all sides of the beef are brown, I take out of the pan, place in a bowl set aside.

2. Then add the other two tablespoons of oil. Mix in the three tablespoons of flour one at a time. Add your spices to make your rue. Add cold water until your desired thickness.

3. Add in chopped onion, meat, chopped carrots, and beef.

4. Simmer on low until vegetables become tender, roughly about an hour.

I serve with hot biscuits or crackers.  But, you can serve it with whatever you like. Or you can eat by itself.

I hope you enjoy eating these recipes like this one this fall.

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Ham and Au Gratin Potatoes Casserole Texas Style

We made a ham this year, who knew we would have so much Gratin Potatoes and ham leftover. Well, I decided we need to figure out a way to eat all this food.

My creativeness came out; this is what we got Ham and Au Gratin Potatoes Casserole. It is quick and simple; you can use leftovers or start from the beginning.

Prep Time: 15 mins.                                   Makes 4 Servings

Bake Time: 30 mins.

Ingredients

4 C. Sliced Potatoes, Cooked (Peeled)
2 C. Diced Ham
¼ C. Chopped Onion
½ C. Butter
6 Tbsp. Flour
3 C. Milk
2 C. Shredded Sharp Cheddar Cheese
½ Tsp. Salt
Dash Pepper
2 Tbsp. Creole Seasoning
½ Tsp. Garlic

Directions

1. In a pan melt butter over medium heat, add salt, pepper, Creole, garlic, and flour to make your rue. Then gradually add milk. Bring to a boil; stir while cooking till thickens.

2. Grease a pan, then add a layer of potatoes in the bottom of the pan, place some of the cubed ham on top then add a layer of gravy cover with shredded cheese.

3. Repeat the process until you reach the top of the pan.

4. Bake at 350 degrees, roughly 35 to 40 minutes till bubbling.

If you try this recipe, please let me know your thoughts by leaving a comment below.

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Happy Eating!

Chicken Dumpling Soup Texan Style

One of my favorite dishes to make when the weather is cooler. It doesn’t take long; it’s filling — something even the kids like to eat without any arguing.

Ingredient

  • 2 C. Chicken
  • ½ C. Celery
  • ½ C. Carrots
  • ½ C. Onions
  • 1 stick butter
  • ¼ Can Evaporate milk
  • 1 tbsp Parsley
  • 1 tbsp Basil
  • Dash Salt
  • Dash Pepper
  • 1 tbsp Creole Seasoning
  • 2 tsp Poultry Seasoning
  1. In a large pan boil chicken in water, I normally use leg quarters (cheaper). Now that the chicken has cooked for about an hour, I take out to cool.
  2. Next, I cut up the celery, carrots, onion add to the broth, let them cook till they get soft.
  3. When I have finished removing the meat from the bones, I add the meat, butter, and evaporated milk along with the spices basil, parsley, salt, pepper, creole, and poultry seasoning.
  4. Add water if more is needed.
  5. Stir let boil.

Dumplings

  • 2 C. Flour
  • 1 ½ Tbl. Baking Powder
  • Dash SaltDash Pepper
  • 1 tsp. Basil
  • 4 tsp. Butter
  • 2/3 Can Evaporated Milk
  1. In a bowl, add flour, baking powder, salt, pepper, basil, butter, evaporated milk. Mix well; then, I divide it into sections. I pat out on top of my floured cutting board. I cut into small pieces; then I place it into the boiling water. (I don’t like my dumplings thick)
  2. I let the dumplings cook for about 45 minutes.
  3. Then I turn off the stove, letting them sit for about 15 minutes till it cools a bit before serving, makes six bowls (depending on size).