Marvelous Recipes

A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional

DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.

Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.

For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.

Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.

Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.

Tender turkey and vegetables, savory sauce and golden brown biscuit topping; a guaranteed family favorite!

Filling:
2-1/2 cups sliced carrots
2 cups frozen chopped broccoli, thawed
3 tablespoons butter or margarine
1/2 cup chopped onion
3 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon dried sage leaves
2 cups cooked turkey, cut into cubes*
1/2 teaspoon salt
1/4 teaspoon pepper

Biscuits:
5 slices bacon
1 cup all-purpose baking mix (Bisquick)
1/2 cup milk
2/3 cup shredded Cheddar cheese

1.In a 2 quart saucepan over high-heat, bring 1 cup water to boiling. Add carrots and broccoli. Cook until carrots and broccoli are crisp tender; about 4 minutes. Drain.

2. In a 3 quart saucepan over medium heat, melt butter; add onion and cook, stirring occasionally, until tender, about 2 minutes. With wire whisk, beat in flour. Gradually beat in broth, sage, salt and pepper. Reduce heat to medium-low and cook 5 minutes, stirring occasionally, until sauce is thickened. Stir in carrots, broccoli and turkey. Spoon turkey mixture into an ungreased 11×7-inch (2 quart) baking dish.

3. In a large skillet over medium-high heat, cook bacon until crisp; drain and crumble. Transfer crumbled bacon to a medium bowl. Add baking mix, milk and cheddar cheese; stir just until blended. Spoon biscuit batter around edges of turkey mixture.

4. Bake at 400 degrees F for 25 to 30 minutes or until biscuit crust is golden brown. Makes 6 servings.

* You may substitute cooked chicken for the turkey, if desired.

A winning combination of delightful flavors!

6 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 (15.8 oz) cans great northern beans, drained
1 (14.5 oz) can diced tomatoes, undrained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf

Cook bacon in a 12-inch skillet over medium-high heat, until crisp, stirring occasionally. Remove from skillet reserving drippings. Add sausage, cubed pork, onion and garlic to drippings in skillet. Cook until the pork is browned, stirring occasionally. Stir in bacon and all remaining ingredients. Pour into ungreased 11×7-inch casserole.

Cover casserole with aluminum foil. Bake at 350 degrees F for 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf before serving. Makes 6 servings.

A delicious, flavorful vegetable dish that will have your family asking for seconds!

1 medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1-inch pieces (2 cups)
2 cans (14 oz each) stewed tomatoes, undrained
2 cups frozen cut green beans (from 1-lb bag)
1/2 cup coarsely chopped onion
1/2 cup uncooked quick-cooking barley
1/2 cup water
1 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
2 cloves garlic, finely chopped

1. Heat oven to 375 degrees F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.

2. Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender. Makes 4 servings (2 cups each).

Recipe and photo by Betty Crocker.

Cornbread stuffing is an excellent side with a variety of main dish meats. Try it with chicken, turkey or pork.

8 tablespoons (1 stick) butter or margarine
1-1/2 cups chopped celery
1 cup chopped onion, chopped
1/2 cup chicken broth
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups (1/2-inch cubes) cornbread

1. In a 10 inch skillet over medium heat, melt butter. Add celery and onion and cook until crisp tender, about 2 minutes. Remove from heat.

2. In a large bowl, stir together the celery mixture and all remaining ingredients until well blended. Spoon into a 13×9-inch baking dish.*

3. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until top is lightly browned. Makes 8-10 servings.

*Mixture  can also be used to stuff a 12 pound turkey.