Beef Stew

  • 3 pounds stir fry or stew meat
  • 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
  • 2 1/4 C water
  • 1 1/2 C beef broth
  • 1 onion, chopped
  • 3 T dried parsley
  • 1 1/2 t salt (omit if beef is koshered)
  • 1 1/2 t thyme leaves
  • 1/2 t pepper

Combine above ingredients in a slow cooker for 7-9 hours on low.

Option:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  Leftover veggies would be great dumped in it also!

(I adapted this from a cooking magazine.  They sprinkled Parmesan cheese on it, and served alongside garlic bread.)

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Waldorf Salad

  • 3 apples, chopped
  • 2 ribs celery, chopped fine
  • 1/4 C raisins
  • 1/4 C chopped walnuts
  • 1/3 C mayonnaise

Mix all ingredients, except apples.  Chop apples and quickly dip in lemon juice, before combining with other ingredients.  Chill and serve.

(adapted from

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Munch and Crunch Salad

  • 3 apples, chopped
  • 4 1/2 carrots, grated
  • 3/4 C raisins
  • 3/4 C walnuts, chopped
  • 3/4 C vanilla yogurt
  • 1 1/2  T honey

Mix yogurt and honey together.  Stir into dry ingredients.  Chill.  Serves 9

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Tamale Pie Casserole

  • 1 pound ground beef
  • small sweet onion, chopped
  • 3 cloves garlic, crushed
  • 2 15 oz. cans black beans (undrained)
  • 3 C organic corn (frozen or canned and drained)
  • 15 oz. tomato sauce
  • 1T chili powder
  • 1 1/2 t salt
  • 1/4 t cayenne pepper
  • Golden Cornbread ingredients (on this site)
  • 8 oz. shredded cheese

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes.  While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

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Bev’s Chili

  • 3 pounds ground beef
  • sweet onion, chopped
  • 3 (15 oz.) cans chili beans
  • 3 (15 oz.) cans Hunt’s Tomato Sauce
  • 1 T chili powder
  • 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

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Chicken Salad

  • 1 C cooked chicken, diced
  • 1 red apple, diced
  • 3 green onions, sliced
  • 1/2 C pickle relish
  • 1/2 C mayonnaise
  • 2 stalks celery, finely chopped
  • 8 oz. can pineapple tidbits, drained
  • 1 C chopped pecans
  • 4 hard boiled eggs (optional)

Combine all ingredients.  Chill and serve.

This recipe was shared by the Nemeth family.  Good memories…

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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Brad’s Tortellini and Spinach Soup

  • 2 pkgs. 10 oz. frozen chopped spinach
  • 3 1/2 C water
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 56 oz. chicken broth
  • 2 cans (15 oz.) diced tomatoes
  • 18 oz. tortellini
  • 1/3 C grated Parmesan cheese
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

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Chickpea Stew


  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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Cornbread Salad

  • 1 pan of cornbread, crumbled (8″x8″)
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 large tomato, chopped
  • 1/2 C mayonnaise
  • 1/3 C pickle relish

Mix all.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

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