1 lb beef stew meat
2 med potatoes, peeled and cubed
1 can (14 1/2 oz) beef broth
1 can (11 1/2 oz V 8 Juice
2 celery ribs, chopped
2 med carrots, chopped
1 med sweet onion, chopped
bay leaves, 1 or 2
1/2 tsp salt
1/2 tsp chili powder
3/4 tsp pepper
2 T cornstarch
1 T cold water
3/4 c frozen corn
3/4 c frozen peas

In a 3 quart slow cooker, combine the first 12 ingredients. cover and cook on low for 7 to 8 hours or until meat is tender.  Discard bay leaves.  In a small bowl, combine cornstarch and water until smooth,   stir into stew.  Ad corn and peas…cover and cook on high for 30 minutes or until thickened.

3 lrg potatoes, diced
1 rib celery
2 carrots
1 small onion
1 c cauliflower
1/2 c frozen peas
2 T bacon drippings
salt and pepper
2 tsp chicken bullion granules
1 tsp sugar

Chop very fine the potatoes, celery, carrots, onion and cauliflower.  When chopped add peas.  Barely cover with water and cook til tender.  Shake 1 T flour in 1 cup milk and add to veggies.  Stir as you add 1/2 c Velveeta…cut into small chunks.  Cook until thickened…serve with crusty bread.

1 med onion, minced                   1 (4 oz) jar mushrooms, not drained
1 c finely chopped celery             1 c wild rice
1 green pepper, chopped fine     6 pork chops, 3/4 inch thick
1 tsp salt                                     2 T drippings
1/8 tsp pepper                            salt & pepper
1 c milk                                       1 can mushroom soup

Mix vegetables, seasonings, mushrooms and rice…turn into a buttered casserole.  Brown chops on both sides in oil.  Arrange or rice.  Combine soup and milk and pour over chops.  Cover and Bake at 350 degrees for one hour or until chops are tender and well don.

4 Boneless Strip Steaks, 3/4 to 1 inch Thick (Let Come to room temp)
Pat dry and season with salt and pepper..  Grill on oiled grates over med high heat.  About 6 minutes per side for med rare.  Let rest 5 minutes.  Slice against the grain.

Steak Sauce.  Saute 1 minced shallot in vegetable oil over medium heat, 2 minutes.  Stir in 1/2 cup ketchup, 1/4 cup vinegar (cider), 2 T yellow mustard, 1 T eash soy sauce and Worcestershire asuce and 1 tsp hot sauce.  Simmer 5 minutes.  Let cool.  Grill.  Grill brusing occasionally with some of the sauce

1 1/2 lbs lean beef chunks for stew
1 c bottled salsa
1 c barbecue sauce
1 pkg taco seasoning mix
2 c frozen corn
1 can chick peas, rinsed
1 can black beans, rinsed
1/2 c fresh chopped fresh cilantro

Mix all ingredients, except beans and cilantro in a 3 quart or larger slow cooker.  Cover and cook on high, 4 to 5 hours or on low 8 to 10 hours until beef is very tender.  Stir in beans and cilantro.  Cover, let stand 5 minutes for beans to heat thru.

2 c boneless skinless chicken breasts, cubed
2-14 1/2 oz cans chicken broth
1 c water
14 1/2 oz can diced tomatoes
1 onion, chopped
1 stalk celery, sliced
1/2 green pepper, chopped
1/4 tsp garlic powder
1 tsp Cajun, seasoning
salt and pepper to taste
1 c instant rice, uncooked

Combine all the ingredients, except rice in a saucepan, bring to a boil.  Reduce heat and simmer, covered for 15 minutes or until juices from the chicken breast run clear when pierced with a fork.  Add rice and Simmer 15 more minutes.  Serves 6.

1 boneless beef rump roast (3 to 4 pounds)
1 pork tenderloin (1 lb)
2 c water
1 env. onion soup mix
1/4 c chopped celery with leaves
1/2 c barbecue sauce
1/2 c ketchup
1 T brown sugar
10 to 14 sandwich buns, split

Place beef and pork in dutch oven.  Combine the water , soup mix and garlic…pour over roast.  Cover and bake at 325 degrees 2 1/2 to 3 hours or until meat is VERY tender.
Remove meat; cool.  Cut into small cubes.  Skim fat from drippings.  Saute celery in the drippings, until tender.  Add barbecue sauce, ketchup and brown sugar; bring to a boil.  Stir in cubed meat; heat thru.  Serve on buns.

2 lb ground beef
1 med onion
1 can black beans, rinsed and drained
1 to 2 T Chili powder
2 to 3 tsp ground Cumin
1/2 tsp salt
5 flour tortillas (7 in)
1 can condensed cream of mushroom or or tomato soup (10 3/4 oz) undiluted
1 can diced tomatoes and green chilies (10 oz) undrained
1 c shredded cheddar

Brown ground beef and onions until meat is no longer pink; drain.  Add beans, chili powder, cumin and salt.  Transfer to a greased 13 x 9 x 2 baking dish.  Arrange tortillas over top.  Combine soup and tomatoes, pour over tortillas.  Sprinkle with cheese…bake uncovered at 350 degrees from 25 to 30 minutes or until heated thru.

2 T Canola Oil
1 T minced fresh tarragon or 1 tsp dried tarragon
1 T minced fresh basil or 1 tsp dried basil
2 tsp dried parsley
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves minced, divided
1 broiler fryer chicken, 3 to 4 lbs
1 fresh rosemary sprig1 can (12 oz) beer

In a small bowl, combine the first seven ingredients…stir in 1/2 of the minced garlic.  Rub mixture inside and outside of chicken.  Tuck wings under.  Cover 8 or 9 in round baking pan with foil.  Place beer can chicken rack in pan.  Remove half cup beer from can…save.  Using a can opener make large holes in can.  Insert rosemary and rest of garlic in can.  Add beer can to rack.  Place pan on grill from 1 1/4 to 1 1/2 hours.  (Grill covered)  Remove can from grill…tent chicken with foil.  Let stand 15 minutes.  Remove chicken from rack and serve.

2 Boneless skinless chicken breasts, cut into strips
2 T vegetable oil
about 15 now peas
1 c broccoli florets
2/3 c sweet red pepper
6 to 8 fresh mushrooms, sliced
3/4 to 1 cup chopped onion
2 tsp sugar
1 c cold water
2 T cornstarch
4 T soy sauce
hot cooked rice
1 to 2 tsp sesame seed toasted

In a skillet or wok, stir fry chicken in oil for 8 minutes or until juices run clear.  Remove chicken and set aside.  In same skillets, stir-fry peas, broccoli and red pepper for 2 to 3 minutes.  Add mushrooms and onion stir fry 3 to 4 minutes.  Combine cornstarch and water…then stir.  Stir in soy sauce until smooth.  Add to the pan.  Stir until thickened.  Return chicken to pan and cook til mixture is heated thru and vegetables tender.  serve over rice.  Sprinkle with sesame seeds.