Wednesday, November 19, 2008

Lemon Ice Box Pie

1 - 9 inch prepared graham cracker crust
2 - 8 ounce packages of cream cheese, softened
1 - 14 ounce can of sweetened condensed milk
2 lemons juiced
1 teaspoon lemon zest

In medium mixing bowl beat cream cheese until fluffy.  Add milk, lemon juice and zest.  Mix until smooth, pour mixture into crust.  Refrigerate for at least 2 hours.

I also put this in a regular pie crust like you would for cream pies, and garnish with whip topping.

Tuesday, November 18, 2008

Beef Stew

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch


Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.  Pour over hot biscuits.

Sunday, November 2, 2008


1 pound ground chuck
1 (6-ounce) package pepperoni, finel chopped.
1 cup finely chopped onion
1 cup minced fresh mushrooms
1 cup italian bread crumbs
1 teaspoon basil
2 large eggs, lightly beaten

Preheat oven 350 degrees. Lined rimmed baking sheet with heavy duty aluminum foil. Place a cooling rack over pan; spray rack with nonstick cooking spray.
In large bowl, combine ground chuck, pepperoni, onion, mushrooms, breadcrumbs, and basil. Add beaten eggs, stirring to combine. Shape mixture into 2-inch balls. Place on prepared rack, and bake for 28 to 3 minutes, or until meatballs are no longer pink in the center.

These are good plain, or add you favorite spagehetti sauce, and put on subs or mix with you favorite pasta.

Apple Cranberry Sauce

2 Granny Smith Apples, peeled, cored and finely chopped.
3/4 cup sugar
1/2 cup cranberry juice cocktail
2 tablespoons balsamic vinegar
1 cinnamon stick
1 (12-ounce package fresh cranberries

In a medium saucepan, combine apples, sugar, cranberry juice, vinegar, and cinnamon stick. Bring to a boil over medium-high heat; boil for 3 minutes. Stir in cranberries; reduce heat and simmer for 8 minutes, or until cranberries pop. Discard cinnamon stick. Remove from heat; cover, and chill.

Note: Cranberry sauce can be stored in air tight container for up to 1 week.