Southwest Stew

2 T vegetable oil
3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn

In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.

Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.

Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.

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Stuffed Cream Puffs

This is one of my favorite recipes - I make it all the time for luncheons:

Chicken Almond Cream Puffs

1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese

Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.

Stuffing

2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture

Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.

Borscht

Russian Beet Soup

Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream

Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.

Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).

Oregon Trip

This picture was taken by our grandaughter Isabella Zander when we were on the Oregon Coast this summer. We used this for our Christmas Card picture this year.

Back by popular demand: Busted Bars

Here is a recipe I reluctlantly give out because it is so addictive:

BUSTED BARS

Soda crackers (enough to line jelly roll pan)
1 C butter
1 C brown sugar
12 oz bag milk chocolate chips

Layer crackers on foil-lined pan. Melt butter and brown sugar; boil for 3 min. Pour over crackres. Bake at 350 degrees 5 minutes. Sprinkle chips on top; melt and spread over hot toffee. Chill for at least 1 hr. Invert pan, peel off foil, and break into various pieces. Keep refrigerated.

Abigail has arrived!

We have our new little granddaughter, Abigail Marie. She was born on June 7, 2010, weighed 8 pounds 1 ounce and measured 21 inches long! She is so precious. What a blessing.

Lemon Bundt Cake

This is a favorite - I'm giving it (along with a Bundt pan) to a new bride-to-be:

LEMON BUNDT CAKE

Ingredients:

• 3/4 lb butter, softened
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 tablespoons lemon extract
• 3/4 cup carbonated lemon-lime beverage

Directions:

• Cream butter and sugar together for 2 minutes.
• Add eggs, 1 at a time, beating after each addition.
• Add flour and lemon extract.
• Fold in 7-Up.
• Pour into well-greased 12-cup Bundt pan or tube pan.
• Bake at 325 degrees for 1 to 1 1/4 hours.
• Make Lemon Glaze- mix powdered sugar and lemon juice together.
• When cake is cooled, drizzle with Lemon Glaze or Pistachio Frosting.

LEMON GLAZE

• 2/3 cup powdered sugar
• 1 tablespoon lemon juice

PISTACHIO FROSTING

• Box of Pistachio Pudding, mixed according to directions.
• Packet of Dream Whip, mixed according to directions.
Fold the two together. Slice cake in half through the middle. Spread 1/3 of frosting mix on cake. Put together and frost rest of cake, including middle. Keep refrigerated.