Apple Cider Stew

Two words describe this best, Sweet and Savory, and of course delicious. I found this on a recipe website I like to browse. I had some apples I needed to use up so I decided to give it a try. We enjoyed it. The reviews said it was better the 2nd day but we ate it all so I can't vouch for that.
I will post the recipe as I found it and then the second one with what I did because I didn't have all the ingredients.

1 # beef stew meat, cut into bite size pieces
2 tsp flour
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp dried thyme (optional)
2 tsp vegetable oil
2 1/2 C apple cider
4 carrots, sliced
3 potatoes, chopped
2 sm Fuji apples, peeled, cored and chopped
1 C chopped onion
1 stalk celery, chopped (optional)
1 tsp salt
1/4 tsp thyme

1. Combine the beef stew meat with flour, 1/2 tsp salt, pepper, and 1/8 tsp thyme. Toss to coat evenly.


2. Heat oil in a large pot, cook meat in oil until nicely browned about 5-7 minutes. Pour apple cider over meat, reduce heat down to medium low and simmer until tender, about 1 hour.


3. Add carrots, potatoes, apples, onion, celery, 1 tsp salt and 1/4 tsp thyme. Continue cooking at a simmer until vegetable are tender, about 1/2 hour.

what I did
1/2 # hamburger (You can use more, that's just all I had)
1/2 large onion, chopped
1 stalk celery, chopped
2 potatoes, chopped
2 carrots, sliced
1/2 tsp salt
1/4 tsp pepper
2 apples, chopped (used what I had, I think they were Galas)
2 C apple juice (or cider)
1 tsp dried thyme
1 tsp beef bullion
1/2 C frozen peas (optional)
1 pkg brown/beef gravy mix
1/2 C cold water

1. Brown the hamburger. Add other ingredients, except gravy mix and water, and simmer until tender.


2. Add frozen peas.


3. Mix gravy with water. Add to stew, and cook until thickened.


4. ENJOY

Brazilian Beans and Rice

Several years ago we had a wonderful Brazilian exchange student. From her we learned that just like every family in the USA has their recipe for potato salad, every Brazilian family has their version of Brazilian Beans and Rice. This is a basic meal for the average family, similar to Feijoada, which is a more involved bean dish. This is USA version of Vanessa's recipe

Beans:
several slices of bacon, chopped (you can also use sausage, dried beef or pork)
1 clove garlic, minced
1/2 small onion, chopped
1/2 green pepper, chopped
1 can black beans with juice
1 cube or tsp beef bullion
1 small tomato peeled and chopped
brown the bacon, add garlic, onion, and green pepper and saute until tender, add beans and bullion, simmer for several minutes. Add tomato and heat through. Serve over rice.

Rice:
1/2 small onion, miniced
1 clove garlic, minced (optional)
1 tbsp oil or butter
1 c rice
2 c water
saute onion and garlic in oil, until tender. Add rice and lightly brown. Add water, cover, turn heat to low and cook about 20 minutes or until done.

Honey Lime Enchiladas

Stayed at a friends cabin and this recipe was on the counter. Decided to try it and I was glad. They are as yummy as it said they would be.

1 1/2 # pork or chicken, shredded.
Sauce:
1/4 c. lime juice
1/3 c. honey
1 tbsp chili powder
1/2 tsp garlic or 1 glove crushed

2 10oz cans green enchilada sauce
1+ cups each of mozzarella and cheddar cheese, shredded
1-2 doz flour tortillas

Mix together sauce then add to meat. Let soak into meat about 20 min.
Lightly spray baking dish (9x13) may need to use a second pan depending on how full you stuff. Pour enough enchilada sauce in bottom to coat entirely.
Fill tortilla shells with shredded meat and desired amount of cheese. Roll in place in dish.
Pour remainder of sauce over and sprinkle generously with more cheese.
Bake at 350 for 30 minutes. Then turn on broiler, place near top until cheese is crispy & lightly browned.
Enjoy.

Freezes well, cover with plastic wrap then foil. Before baking be sure to remove plastic wrap and foil.

Ham and Corn Chowder

Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. It’s a great recipe for that leftover ham from your holiday dinner.

I will be honest and say I stole this recipe from a friend whose business is cooking or supplying or I 'm not sure how to explain. http://www.preparedpantry.com I just know they have mixes and other yummy stuff to buy either online or from their store just outside of Rigby.

Ingredients
2 tablespoons butter
1/2 medium onion, finely chopped 3
tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried
Directions
Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley. Reheat if necessary.

Poor Mans Prime Rib

Several years ago a friend of ours volunteered to cook prime rib for a church dinner. Only one problem, this was a group of poor starving college students who can really eat. This was not really a problem because this is Poor Mans Prime Rib. (I promise they ate till they were stuffed and then ate some more.) Of course real prime rib is the best (and expensive) but this is a darn good second.
First you need to buy a boneless chuck eye roast (this is the cut next to a prime rib cut and about 1/2 or less in price.). Plan on 1/4 - 1/2 pound for each person. You will probably have to get this from a regular butcher, not necessarily the local grocery store. In southeast Idaho we go to Doug's meat. While there buy the Spicecraft Prime Steak and Beef Burger Seasoning*, as it's not carried in just any store. You can also buy it online at http://www.newlywedsfoods.com/Services/shakeonseason.html .
Liberally/heavily coat the roast with the seasoning. Then sprinkle with McCormicks Grill Mates Montreal Spicy Steak.
Heat oven to 500 degrees (I know it's hot, but it's important to seal in the juices). Put roast in large baking pan and place in hot oven for 20 minutes. Turn heat down to 250 and bake for 15 minutes per pound for rare, longer if you want medium. Use a meat thermometer to check.
When it's done, remove from oven and let set 10 minutes. In the meantime, in a large frying pan mix up several package of Au ju, any brand mix will do. Slice, dip/soak in hot Au ju for a minute or two, serve and enjoy.
We found an electric knife makes cutting it much easier. If some one is queasy about their meat being less than done, soak their slice a little longer in the au ju.

We have yet to find any complaints with this recipe. If you try it, hopefully it will be as good for you as for us.

*Warning: this is loaded with MSG. Do not use if you are allergic or sensitive to MSG.

Carrot Hamburger Soup

This is our favorite soup. It has a hearty textures with just a bit of sweet.

1 # hamburger
1 med. onion chopped
1 can cream of celery soup
2 Tbsp brown sugar
1/4 tsp garlic salt
1 c water
2 c tomato or V8 juice (I use a 12 oz can), for fun try the spicy V8
1 c grated carrots (may use more)
1/4 tsp black pepper, more is good also
Brown hamburger and onion, add everything else, simmer 40 min. Excellent the next day.

Sometimes I add chopped celery and fresh garlic.

Roll-ups

There isn't a real recipe just a few ideas and then create your own.
Here is what I often do:
Take a large totilla shell(burito size) and warm it slightly, spread garden vegetable cream cheese on it. You could also make your own using soft cream cheese and whatever sounds good. Then layer on it any or all of the following, thin sliced ham or turkey or what ever sounds good, thinly sliced cucumber, avocado (sprinkle with a little lime juice to keep from going brown), tomato, onion, alfalfa sprouts, spinach leaves, red and/or green peppers, banana peppers, jalopena peppers, artichoke hearts (marinated or plain), mushrooms, black or green olives. Don't put so much on they won't roll. Roll tightly and refrigerate until ready to eat. Slice diagonally and enjoy. These are easy to make and serve on a hot summer's day.