Stew (this is by far my favorite winter meal, it takes a long time to cook but is worth the wait)
1 package stewing meat
4 large potatoes, peeled, cubed
3 celery sticks, sliced to about 1/4 inch slices
1 small rutabaga, cubed
15 small carrots
flour, see below for amount
1 small onion, diced
1 tsp pepper
1 tsp salt
1 tbsp oil
2 heaping tbsp cornstarch
On a large plate, pour about 1/4 cup of flour, roll each piece of stewing meat to completely cover. (If the stewing meat is in big pieces, I like to cut it in half to even it out with the size of the veggies) Use more flour as needed to cover all pieces of meat. Heat oil over medium heat in a large pot, when oil is heated, add meat and cook, turning a couple times, until meat is browning, about 10 - 15 minutes. Add about 8 cups of water, salt and pepper to pot and bring to boil (you may need to add a little more water when you add the veggies. Cover, reduce heat, and simmer for an hour. Add potatoes, rutabaga, and carrots. Simmer for half hour. Add celery and onion and simmer for another half hour. In a small bowl add cornstarch with about 2 tbsp cold water (the cold water will completely dissolve the cornstarch so you do not end up with lumps), stir with fork until creamy with no lumps, stir into stew and simmer for another 5 - 10 minutes, until thick (you may need to add more cornstarch if you want a ticker stew)
See below for dinner rolls recipe.
Homemade Dinner Rolls
5 cups flour
3/4 cup milk
3/4 cup water
2 eggs
1/2 cup butter
1/2 cup sugar
1 tsp salt
5 tsp active dry yeast
Heat milk, water, sugar, and salt in a pot until hot, but do not bring to boil. Add eggs and yeast. Pour into large bowl and add flour, cover and set aside for 20 - 30 minutes. Melt butter and add to bowl. Stir well, if dough is sticky add a little more flour. Lightly knead. Cover and let rise 20 - 30 minutes. Shape dough into desired size for each roll, place on baking pan and let sit for another 20 minutes to rise again. Bake in preheated oven at 400 F. for about 15 minutes
Pork chops with mushroom gravy
5 medium pork chops, chopped into bite size pieces
3 cans cream of mushroom soup
1 tsp Italian seasoning Picture coming soon!
1 tsp onion powder
1 tsp oil
Heat oil in frying pan, add seasonings. Add pork chops to heated oil and cook until no pink inside meat. Add 3 cans of mushroom soup (you can also use a heavy cream and sliced mushrooms) It will seem at first like you have too much liquid, but half of it will be gone by the time its done. Stir well to make soup a creamy mixture. Cover and simmer for an hour, stirring often. You should get a nice brown gravy when done. Sever over mashed potatoes, rice, or any type of noodle.
Chicken Soup
8 chicken legs
5 medium potatoes
1 rutabaga
3 stalks celery, sliced about 1/4 inch slices
1 small onion, diced
20 baby carrots
1 cup chicken broth
1 tsp pepper
1 tsp salt
1 tsp parsley
Add about 8 - 10 cups of water to a large pot and bring to boil. Add chicken legs, salt and pepper, boil for an hour. Remove all chicken from water (do not drain water, use ladle with holes or empty pot into colander with large bowl underneath, pour broth back into pot) This step is a bit messy, and is not much fun. remove all bones and fat from meat while breaking meat into pieces. Put meat back into pot and return to simmer, add potatoes, carrots and rutabaga. Simmer for half hour. Add celery and onion and simmer for another half hour. You can also cook macaroni noodles separately and add to your bowl when you serve. (I would not recommend adding noodles to soup as they will absorb most of the broth.)
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