2 Down the Lane

2 Down the Lane

Sunday, January 2, 2011

Menu Monday

It is the first week of the new year. When I made my mental and written down list of resolutions, I did not include to try cooking new and adventuresome recipes.  But, I am going to do just that.  Why make it a resolution----just try and see how things go---Right???

So here goes.  I have been cutting recipes from the paper and old magazines lately.  I have found several things that I hope are going to be very pleasing to the taste buds.  I found a stew beef recipe---this is a family favorite, but this one cooks in just a little different manor. So follow along with me this week and see what we like and what we don’t like. 


Slow Cooker Beef Stew (from Cook’s kitchen & the Charlotte Observer)
Steamed Broccoli
Angel Biscuits
Beef Stew
2 1/2  lbs beef chuck roasts (put in freezer for about 20 minutes—it will be easier to cut int0 cubes)  or purchase stew beef cubes
vegetable oil
2 cups beef broth
2 onions, peeled and sliced
3 tablespoons Worcestershire Sauce
2 tablespoons Minute tapioca
4 large carrots, peeled and cut in 1” pieces
3 large potatoes, peeled and cut into 1: pieces
salt & pepper to taste

Remove meat from freezer and cut into 2” cubes.  In an iron skillet, preheat vegetable.  Pat meat dry so that there is no extra moisture on it. (It will brown better this way.) Brown meat on all sides, place in Crockpot as cooked.  Continue until all meat is cooked. 

Pour the beef stock over the meat.  In the same pan, add a little more oil and brown the onions that have been cut in quarters.  Add the beef broth and Worcestershire sauce.  Add the salt and pepper and the tapioca.  Tear off a large piece of foil.  Add the carrots and the onions. Fold into a pocket and place on top of the beef.  Allow to cook on high for 6-7 hours.  When you are ready to cook, open vegetable packet and pour into beef—juices and all.  Cook for another 30 minutes.
This is from the two sources above.  I have changed it to suit our tastes. You can add parsnips, etc.  They suggest adding green peas about 10 minutes before serving.. 


Meatballs Marinara
Tossed Salad
Garlic Bread
Meatball Marinara
3 pounds ground chuck
salt and pepper
2 slices of bread
1/4 cup  milk
In a food processor, break up bread and make into crumbs.  (Or use purchased bread crumbs.)  Lightly mix all of the ingredients together and form into 1” balls.  Place on a pie plate that has been sprayed with vegetable coating spray.  Microwave on high for about 5 minutes.  I put the balls in a circle around the edge of the pie plate. Do not over crowd the pie plate. Remove and drain.

1 large onion
2 cloves garlic, peeled  and minced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
pinch of dried pepper flakes
2 (28 ounce cans) diced tomatoes
1 (14 ounce can)  tomato puree
3/4 cup merlot
1 teaspoon of sugar
olive oil
Use the food processor to mince the garlic and the onion. In a large skillet, sauté the onion and the garlic.  Add the remaining ingredients and simmer for about an hour.  Place the drained cooked meatballs into the sauce.  Cook over low heat for about an hour.
This is enough sauce and meatballs to freeze for later meals. 
I got this recipe out of the Charlotte Observer.



Fried Chicken
Rice & Gravy
Green Beans
Corn on the Cob
This is just a good ole supper. 
I dip my chicken in a mixture of egg & milk.  Then I shake it in a brown paper bag with flour seasoned with salt and ALOT of pepper.
Pour about 1/2” of vegetable oil in a large iron skillet.  Set the temperature of the stove to about medium high.  Put the chicken in being sure not to crowd the chicken.  Brown well on both sides.  When brown, place the chicken in a 9X13” pan that has been sprayed with vegetable coating spray. Cover the chicken with foil.  And Bake for about 40 minutes in a preheated 350 degree oven.

Thursday night  is going to be soup night.  I have been invited to join a Bridge Club and I am so excited.  They serve a lot of  food so I am going to fix Mr. R a big bowl of vegetable soup and a toasted cheese sandwich.  I really won’t need to have any supper. 


Kentucky Hot Browns
Broccoli Slaw
Sweet Potato Fries
Kentucky Hot Brown Sandwiches
1 envelope country gravy mix
1 cup whole milk
salt & pepper to taste
1 1/2  cups  Parmesan cheese
4 slices of Pepperidge Farm Deli Flats, lightly toasted
4 slices of cooked bacon
slices of turkey (I have some in the freezer)
Prepare the country gravy mix using the milk according to package directions.  Stir in 1/2 cup cheese. Set aside.  Take the toasted bottoms of  the Deli flat and place on a cookie sheet. Layer the turkey and  the bacon on the bottom piece of bread.  Top with the sauce and the remaining cheese. Broil for4-5 minutes.

This is just too easy. Use the pre-chopped Broccoli slaw and enough ranch dressing and a smitch of sugar.  It is simple and quick.

Sweet Potato Fries
Wash, dry and slice into strips 2-3 large potatoes
Layer on a parchment lined jelly roll pan. Sprinkle with olive oil, salt & pepper, a little brown sugar and cinnamon.  Bake at 350 degrees for about 40-45 minutes.  Watch carefully they will burn.

I hope you all enjoy the menu.  We have a crazy week ahead.  Mr. R has a horrible cold. We have to take Christmas down tomorrow.  Unfortunately, because he was sick, we never got to have his family for Christmas. I can’t take much more of the Christmas decorations—so now they come down.  I am ready to start the new year with new ideas. I hope to do more tablescapes and crafting this year.

Have a good day and see you in a few!


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