Mixed Bean Soup

by Dorothea Malloy

Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar

Directions:
1. Sort and rinse beans well.  Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans.  Bring 8 cups of water to a boil.  Add beans and simmer covered for two hours, until beans are tender, adding more water if needed.  If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender.  Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain. 
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking. 
6. Serve with cornbread or whole wheat bread and butter.

Beef Stroganoff

By Febrina Malloy

Serves 4-6

Ingredients:
2 lb round steak (or leftover cooked beef)
4 oz can mushrooms
1 onion, chopped
3 TB flour (may need 1/2 TB more)
2 cups beef stock (use liquid from mushrooms and water and 2 bouillon cubes)
2 tsp prepared mustard
4-6 TB sour cream (adjust amount to taste)
Salt & pepper to taste (near end)
Noodles, cooked according to package directions.

Directions:
1. Use meat tenderizer on round steak and remove as much fat and gristle as possible.
2. Using a little oil or bacon fat, brown meat lightly over high heat in a skillet.  This will only take a few minutes per side.
3. Remove the meat, lower the heat to medium, and add a little more oil.
4. Lightly saute onions until starting to become translucent.  Add mushrooms and continue to saute.  Remove pan from heat.
5. Once meat is cool enough to handle, cut into thin strips with a sharp knife. 
6. If using the same pan to make the sauce, remove the vegetables and set aside with the beef.  If using two pans, de-glaze the skillet with a little water or beef stock and add it to the sauce. 
7.  Whisk flour and mustard into beef stock and pour into pan.  Cook and stir over medium heat until thickened.
8. Add the meat and vegetables and simmer gently, covered, for about 1 hour.
9. Shortly before serving, add salt and pepper to taste, and gently stir in sour cream. Be sure not to boil.  Serve over cooked noodles.

Can also be made in crock pot; no need to saute onions or mushrooms, use 1/2 cup less beef stock and use the flour at end to thicken as for gravy.

Crock Pot Beef Stew

By Dorothea Malloy

Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour

Instructions:
1. Heat oil in a large cast iron skillet.  Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot.  Cook on low 10-12 hours.
3.  Put 1/2 cup cold water and 2 TB flour in a jar with a lid.  Shake to blend and stir into the stew.  Continue cooking on low for thirty minutes more.