Carne Guisada

Carne Guisada

INGREDIENTS

1 1/2 to 2 lbs. beef stew meat

1 tomato

1/2 onion

2 cloves garlic

1 beef or chicken Knorr bouillon cube

1/2 tsp to 1 tsp ground cumin (to your taste)

1/2 tsp kosher salt

1/4 tsp black pepper

2 Tbsp. flour

2 to 2 1/2 cups water

Chop onion, tomato and mince garlic set aside

1 teaspoon of oil in pan

Brown meat and season with salt and pepper

Add garlic, tomato and onion

Add cumin and cook until onion Is translucent and tomato soft and beginning to break down

Add 2 T. flour and cook for about 1 minute

Add the water and mix well to avoid lumps

Add bullion

Bring to a rapid boil and cove with lid, simmer for 1 ½ hours

Remove lid and continue cooking until desired thickness about 10 to 15 minutes

CARROT CAKE

MIX:

4 EGGS

1 ½ CUP OIL

2 CUPS SUGAR

3 CUPS SHREDDED CARROTS

MIX:

2 CUPS FLOUR

2 TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON SALT

ADD TO WET MIXTURE

POUR CAKE BATTER INTO A GREASED AND FLOURED CAKE PAN.

FROSTING   **(MAKE WHEN CAKE IS COOL)

8 OUNCES CREAM CHEESE

¼ CUP MARGARINE

2 TEASPOONS VANILLA

1 BOX POWDERED SUGAR (4 ½ ounces)

HEAT TO 240 DEGREES (SOFTBALL STAGE)

BAKE AT 350 DEGREES FOR 55 MINUTES

Watergate Salad

Watergate Salad
aka Green Fluff

2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling

2 cans. (20 oz each) crushed pineapple in juice, undrained

2 cups Jet-Puffed Miniature Marshmallows

1 cup chopped pecans

3 cups (8 oz tub) thawed Cool Whip whipped topping

Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.

Gently stir in whipped topping.

Cover and refrigerate at least 1 hour (overnight is best) or until ready to serve.

Chicken and Dumplings

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent. 

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.