Beef Stew

1- 4lbs boneless beef cut into 1" cubes
1 tsp paprika
2 1/2 tsp seasoned salt
1 tsp pepper
1 1/2 tsp garlic powder
1/2 c. flour
oil to fry meat in

2- 3 large onions chopped
2 1/2 c. celery

3- 28 oz can tomatoes whole or diced
1 tbsp beef bullion
5 c. beef stock (3 cans)
1 tbsp worshishire sauce
1 tbsp dried parsley
5 bay leafs
1 tsp rosemary

4-water
2 1/2 c. carrots sliced
3 lbs potatoes, cubed

In a bag combine #1 ingredients (except beef) In a pot w/lid heat oil. Dredge beef in the ingredients that are in the bag and fry a handful at a time. Remove pieces as they are done. Reduce heat to medium and add #2 ingredients and cover w/lid. Cook 5 minutes and stir. Add #3 ingredients plus 1 quart of water and bring to boil. Once boiling reduce to a simmer, cover and cook 1 1/2 hrs, stir occasionally. While cooking, mix 1/2 c. flour with 1c. cold water and add to pot after the 1 1/2 hrs is up. Stir well and add #4 ingredients and extra water if needed. Cook 30 minutes or until veggies are tender. Remove bay leaves.

Funeral Poatoes

"My Cheesey Potato Recipe"
A family size can of cream of chicken soup
Sour cream
Cheese
Hashbrowns

Mix sour cream with cream of chicken until it's a nice creamy color. Grate your cheese and the more cheese you add to the mix the cheesier you potatos will be. Next add your hashbrowns to the mix and then pour in casserole dish and put in over at 350 until top is brown.

Best peanut butter cookies ever...

SO EASY!!
1 egg
1 cup peanut butter
1 cup sugar

Blend well. Drop by spoonfuls onto ungreased cookie sheet and fork with sugar. Bake at 350 for 10-12 minutes. Cool on cookie sheet 5 minutes before moving to cooling rack.

These are the BEST cookies you will ever have! :)

PORK ROAST HAWAIIAN

1 (15 1/4 oz.) can pineapple slices4 to 5 lb. pork loin roast (have butcher loosen backbone)1/2 c. honey1/3 c. Kikkoman soy sauce1/4 tsp. garlic powder1/4 tsp. ginger
Drain pineapple slices and blend syrup with rest of ingredients. Roast in 325 degree oven for 2 to 2 1/2 hours. (I use meat thermometer.) Brush pork with marinade every 10 minutes and last 1/2 hour of cooking.
Heat remaining marinade and serve with roast. Serves 8.

Stir-Fry

Stew Meat (I buy the pre-cut packages at the store. Doesn’t matter if it is cubed or in strips, but we like the taste of strips better)
½ TB. Olive Oil
Carrots (I usually use a small bag of baby carrots)
Celery, opt.
Bell Peppers (I use ½ red, ½ yellow, and ½ green), sliced
2 packets of brown gravy, prepared
Worcestershire sauce
Rice (prepare as much as your family will eat- I usually do the minute rice and do 2 c.)

Cook stew meat in oil. Season well (salt, pepper, garlic powder, onion powder, etc) Add carrots and celery. Cook through.

Stir in prepared brown gravy and season with Worcestershire (a few tsp. to taste)
Add sliced bell peppers. Simmer on a lower temperature until the brown gravy starts to thicken. (Do a taste test. We like it when the sauce has a little kick in it. If it doesn’t, add a little more Worcestershire sauce. Be careful: a little sauce goes a LONG way!)

Cook rice per package instructions.

Serve over rice.

Easy Chicken Roll-ups

1 crescent roll package
¼ to ½ c. shredded cheese (more to taste)
2-3 Chicken breast; cooked and shredded or cubed
¼ to ½ package Cream cheese (or light cream cheese)
Bread crumbs and melted butter
Seasoning for chicken: garlic powder, onion powder, season salt, salt & pepper

Preheat oven to 375 degrees.

Cook and shred chicken. Season well! Put in KitchenAide and add cream cheese and shredded cheese. Mix well.

Roll out crescent rolls and stuff with mixture. Roll up… (doesn’t matter how ugly they are… the bread crumbs help hide the looks)

Dip in melted butter and then cover with bread crumbs. Put on cookie sheet and cook in oven for 12 minutes.

(These refrigerate well and heat up for leftovers. These are pretty easy and quick to do...since all of our stuff is in storage and I don't have the original recipe, I sorta winged it this past week. They turned out pretty well!)