BEEF STEW

Layer the following in the order given...

1 lb. stew meat

2 potatoes, cubed

2 carrots, sliced

6 celery stalks, chopped

1 lg. onion, chopped

1 lg. green pepper, chopped

Mix together the following...

1 tbsp. sugar

3 tbs. tapioca

1 cup V-8 juice

Pour over the layered ingredients.  Cook covered at 250* for 5 hours.  Do not peek!!

*Note... I usually add more meat, more potatoes, and more carrots and double the sauce and it turns out great!  Just add however much you want to your taste.

ROBERT'S BRUSCHETTA

1 medium onion 

5 roma tomatoes

Minced garlic- Use as much as you like, according to your taste, we usually do a 1/2 to a whole bulb of garlic.

Balsamic vinegar, Robert puts about 3 teaspoons, add more or less to taste. 

about 4 tsp. apple cider vinegar

2-3 tablespoons olive oil

2 tablespoons of dry basil

salt and pepper to taste

4 oz. (or more, according to how much you want in it) of fresh mozzerella cut into small pieces Or sometimes we just slice it thin and put on the bread and bruschetta. 

Cut a French baguette in diagonal slices. Sometimes we have it plain, sometime we toast it in the oven, and sometime we fry it in butter like this (my favorite... yum!!)...

However you eat it... it's just GOOD!

BROCCOLI SALAD

2 lb. broccoli cut in 1 inch pieces

1 lb. bacon cooked and crumbled

2 cups shredded mozzerella cheese

1/2 red onion diced

DRESSING

1 cup mayonnaise

1/2 cup sugar

2 tablespoons cider vinegar

PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

1 box of Penne Pasta (or whatever kind of pasta you like)
1 Cucumber
1 Bell Pepper
1 small box of Cherry Tomatoes
3-5 sticks of Mozzarella String Cheese (cubed)
1 can of olives
1 bag of mini pepperoni's
1 small bottle of Kraft Zesty Italian Dressing
(optional) 1 small purple onion and you can sprinkle parmesan cheese on top if you like.

Just add all of your chopped veggies, olives, cubed cheese and mini pepperoni's to your cooked pasta. Then pour the dressing on top.  Chill and enjoy!

CHICKEN ORANGE PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

2 cups uncooked bowtie pasta

2 cups cooked chicken

2 celery ribs chopped

1 can (110z) mandarin oranges drained

1/3 c plain yogurt

1/3 c mayo

1/4 c orange juice concentrate

1 T white vinegar

2 t sugar

1/4t salt

1/4 t ground mustard

3 cups torn salad greens

Cook pasta. Drain & rinse with cold water. Combine chicken, pasta, celery, & oranges. In a separate small bowl mix yogurt, oj concentrate, vinegar, sugar, salt & mustard with whisk. Pour over pasta mixture and add greens...toss and enjoy!

SUGAR COOKIES

½ cup butter

1 cup granulated sugar
1 large egg
½ tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt

Cream butter and sugar together, then blend in the egg. Add flour, baking powder, salt and vanilla. Mix and form into 2 balls. Chill 1-2 hours until dough is easy to handle. Roll dough one ball at a time to 1/8 inch thick and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes. Makes approximately 2 dozen cookies.

Butter Cream Frosting

3 cups powdered sugar
1/3 cup stick butter or margarine, softened
1 ½ tsp vanilla
1-2 tbsp milk

BANANA SOUR CREAM BREAD

1/4 cup white sugar (optional)

1 tsp. ground cinnamon (optional)

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1-16oz. container sour cream

2 tsp. vanilla

1/2 tsp. salt

3 tsp. baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Grease 3 9x5 loaf pans.  (Next stept is optional) In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon.  Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups of sugar.  Mix in eggs, mashed bannanas, sour cream, and vanilla.  Mix in salt, baking soda, and flour.  Stir in nuts.  Divide into prepared pans.

Bake for 1 hour or until a toothpick inserted in center comes out clean.