Winter Stew

Winter Stew

1 lb. stew beef
2 tsp. salt
½ tsp basil
¼ tsp. pepper
2 stalks celery, sliced
4 carrots, sliced
2 medium onions, chopped
1 (10 oz.) can condensed tomato soup
½ soup can water
3 medium potatoes, peeled and cubed

Place beef in a 3 qt casserole. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300 degrees for 2-3 hours or until cooked through. Add potatoes and bake an additional 45 minutes.

Baked Ham Steak, Creamed Spinach, and Rice Medley

Baked Ham Steak
1 lb. ham steak
4 Tbsp. brown sugar
2 tsp. prepared mustard
½ C. mustard

Place ham steaks in a baking dish. Mix together brown sugar, mustard and water, pour over ham. Bake at 375 degrees for about 30-45 minutes until done.

Creamed Spinach
3 Tbsp. margarine
4 Tbsp. flour
1 1/4 tsp. salt
1 C. milk
1/2 C. sour cream
2 Tbsp. margarine
2 Tbsp. onion, minced
1/4 C. water
20 oz. frozen spinach, chopped
1/4 C. Parmesan cheese

Melt 3 Tbsp. margarine in a saucepan over medium low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over medium heat, add onions and sauté until clear. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add the white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

Rice Medley
1 C uncooked long grain rice
2 1/4 C water
2 C mixed vegetables, thawed
1 1/2 tsp Italian seasoning
1 tsp. chicken bouillon granules
1 tsp. lemon juice

Combine the first 6 ingredients in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the rice is tender. Remove from the heat, add the lemon juice, fluff with a fork and serve.