Taken from my “Favorites” folder!

This tastes even better the next day, chopped smoked dry sausage or Italian sausage links with casings removed may be replaced for the ground beef

Yield about 3-1/2 quarts

INGREDIENTS:

1-1/2 pounds lean ground beef

2 large celery ribs, chopped

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/2 teaspoon crushed chili flakes (or adjust to taste)

7 cups chopped cabbage (one  small cabbage head or half a large)

2 (16 ounce) cans kidney beans, rinsed and drained

1 (28 ounce) can diced tomatoes, undrained

3 cups beef broth

1 (15 ounce) can tomato sauce (do not sub crushed tomatoes)

2 medium carrots, chopped

1 teaspoon each seasoned salt and fresh ground black pepper, more added towards the end of cooking if needed

1 teaspoon sugar

INSTRUCTIONS:————————————-

In a large saucepan, cook the beef with  celery and onion over medium heat until meat is no longer pink; drain.

Continue to cook the meat until browned (this may take about 10-12 minutes, the meat should be lightly browned for best flavor).

Add in the chopped garlic and crushed chili flakes the last 2-3 minutes of browning the meat.

Add remaining ingredients; bring to a boil stirring constantly.

Reduce heat to low; cover and simmer for 1 hour or until cabbage and carrots are tender (seasoning with more salt and black pepper and sugar if needed towards the end of cooking time).

You will also find this recipe on www.recipezazz.com

Fresh beets are a must with this recipe don’t even think about making this with canned beets,  I strongly suggest to make this soup 2 days ahead and refrigerate it will increase in flavor, just warm on top of the stove

Servings 10

INGREDIENTS

2 pounds sirloin, sliced into 1-inch cubes

1/3 cup bacon fat ( can use oil)

3 potatoes, peeled and chopped

5 large fresh beets ( peeled, sliced or chopped, use only fresh beets!)

10 cups water, divided

2 medium onions, chopped

6 large garlic cloves, minced

1 (6 ounce) can tomato paste

1 teaspoon crushed red pepper flakes ( or to taste)

2 large carrots ( peeled and chopped or sliced)

2 stalks celery, finely diced

1 small cabbage ( shredded or use red cabbage or both)

1 (28 ounce) can stewed tomatoes ( with juice, do not substitute diced canned tomatoes)

1 (10 ounce) can condensed tomato soup, undiluted ( even better, use 2 cans!)

4 cups  beef broth

2 -4 teaspoons fresh dill weed ( optional or to taste)

2 tablespoons cider vinegar

2 tablespoons brown sugar ( or to taste)

salt and freshly ground black pepper (I use seasoned salt)

sour cream

This stew is started on top of the oven then transfer to the oven to finish cooking, you will need a Dutch oven for this…

Serve with a crusty loaf of bread

Servings 6-8

INGREDIENTS:

1/3 cup all-purpose flour

1 teaspoon seasoned salt and fresh ground black pepper (more to season while cooking)

2 pounds beef stew meat, cut into 1-inch cubes

olive OR vegetable oil, as needed (I usually use bacon fat in place of the oil you can use both if desired or just oil)

1 large onion, chopped

6 large garlic cloves, finely chopped (do not finely mince)

1 teaspoon crushed chili flakes (or adjust to heat level)

1/2 teaspoon dried thyme (rubbed between fingers to release the flavor)

1/4 cup dry red wine

1 (14-1/2 ounce) can plum tomatoes with liquid, cut up

1 (10-1/2 ounce)  can condensed beef broth, undiluted

1 tablespoon Worcestershire sauce

3 tablespoons quick-cooking tapioca

1 large bay leaf

4 large carrots, cut into 2-inch pieces

3 medium russet potatoes, peeled and cut into 2-inch pieces

1 cup sliced celery, cut into 1-inch pieces (or can use 1 cup frozen peas)

INSTRUCTIONS:—————————————-

Place the  flour with seasoned salt and black pepper in a large resealable plastic bag.

Add in the the beef cubes, seal and turn the bag to coat the beef cubes in the flour.

Heat olive oil or bacon fat in a Dutch oven over medium-high heat (using enough oil or bacon fat to coat the bottom of your Dutch oven) brown the beef in batches on all sides until well browned; remove to a plate or bowl.

To the Dutch oven add onion; cook until softened (about 4 minutes).

Add in chopped garlic, chili flakes and thyme; cook stirring for 2 minutes.

Add in wine and cook stirring constantly for about 3 minutes

Add in chopped tomatoes with their juice, beef broth, Worcestershire sauce, tapioca, bay leaf and the browned beef; bring to a boil stirring constantly; remove from the heat.

Cover and cook in a preheated 350 degree F oven for 1-1/2 hours.

Remove from oven and stir in carrots, potatoes and celery or peas; return to oven and continue cooked covered for about 1 hour longer or until meat and vegetables are tender (removing about halfway through to season with seasoned salt and pepper to taste).

Discard bay leaf before serving.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield two 9×5 loaves

INGREDIENTS:

3 cups all-purpose flour

6 teaspoons pumpkin pie spice (1 tablespoon plus 2 teaspoons)

2 teaspoons baking soda

1-1/2 teaspoons salt

1-1/2 cups white sugar

1-1/2 cups light brown sugar, packed

1 (15 ounce) can pumpkin puree

4 large eggs

2 teaspoons vanilla

1 cup vegetable oil or melted butter (or can use 1/2 cup each)

1/2 cup orange juice

1 cup fresh or frozen cranberries, coarsely chopped (measure 1 cup before chopping, a little more won’t hurt)

Servings 6-8

INGREDIENTS:

2 (10 ounce) packages frozen corn kernels, thawed

1 cup heavy (35%) whipping cream, unwhipped

1 teaspoon salt ( or to taste, I use seasoned salt)

2 tablespoons sugar

1/8 teaspoon garlic powder ( optional I like to add it in)

2 tablespoons butter

1 cup full-fat milk

2 tablespoons all-purpose flour

1/4-1/3 cup grated parmesan cheese

fresh ground ground black pepper, to taste

INSTRUCTIONS:————————————–

Pat dry the thawed corn kernels as much as possible using paper towels.

In a large skillet over medium heat combine corn with whipping cream, salt, sugar garlic powder and butter stirring constantly.

In a small bowl whisk together the full-fat milk with flour then stir into the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.

Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.

Season with black pepper and more salt if desired.

Servings 6

INGREDIENTS:

2 medium butternut squash (about 5 pounds total)

1/2 cup melted and cooled

1/4 cup light brown sugar, packed

1 teaspoon salt

1/2 to 1 teaspoon fresh ground black pepper

Taken from my “Favorites” folder!

Add on the sauce just before serving or the cake will become soggy, chopped walnuts may also be added

Servings 12-14

INGREDIENTS:

1/2 cup plus 2 tablespoons butter, softened

2 cups sugar

2 teaspoons vanilla extract

2 large eggs

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

4 Granny Smith apples, peeled and chopped

CARAMEL SAUCE:

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy (33-35%) whipping cream (no substitutes)

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl cream butter with sugar until light and fluffy.

Add eggs and vanilla beat until well combined.

In a bowl combine the flour with cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff).

Stir in apples until well combined.

Spread into a greased baking dish.

Bake for about 40-45 minutes or until top is lightly browned and springs back when lightly touched.

Cool for 30 minutes before serving.

Meanwhile for the caramel sauce in a small saucepan, combine brown sugar and butter; Cook stirring over medium heat until butter is melted.

Gradually mix in heavy cream; bring to a slow boil over medium heat stirring constantly.

Remove from the heat.

Serve with cake.