WELCOME TO OUR 2nd "RECIPE SWAP MEET"!So, you say you've made that before over & over again! You say, "Oh no, what am I going to make tonight"? You say you have all these recipes that you don't know where they came from or what to do with them or they're your grandmother's secret recipe, but they take too long to make? Well, I've got your back Girlfriend!
Come join our "RECIPE SWAP MEET" If you take one, give one! What do you think? All you have to do is sign our linky, grab our button, and show off your Recipe! Below you will find your Chef-Hostesses XmasDolly (me), and Lori from The Shewbridges of Central Florida (Lori says Hi!).
Her recipe will be at her blog.
So yes, that means two for the price of one. Couldn't ask for more, huh? We have them from our own family archives, recipes we've collected over the years, and maybe some we have swapped from friends, magazines, cookbooks, wherever!
So, remember if you take one, sign our linky, grab our button, and will rush over to your place and grab yours! Oh, and don't forget to follow and we'll happily return the love! Maybe a comment too if you're not too busy! I can hardly wait to see your family's old recipes and try them! That's it! Short & Sweet! Let's start cookin'! Looking forward to seeing you. So mark your calenders! We'll be here every Thursday. So, if you're stumped on what to make tonight stop over by Dolly & Lori's RECIPE SWAP MEET! Our button is in my right side bar! ARE WE BUDS OR WHAT? HERE'S MINE! ENJOY!
TODAY'S RECIPE IS:
1 pkg. BeefStew Meat
4 large red potatoes
1 bag of peas & carrots, and string beans
2 stalks of celery
4 beef bullion cubes
Breading for the meat:
1 cup of flour
Seasoned Salt, Accent, Pepper, Garlic, Meat tenderizer, Onion Seasoning
First bread the meat & fry it until it's half way cooked. (I usually do that in the same pot I'm going to put everything in. Then once it's half done I put in the vegetables with a cup of water. Quarter red potatoes & slice the onion. Put in the 4 beef bouillon cubes now let simmer (covered) for an hour (stirring every now & then). After the hour of simmering take a glass of cold water & mix some of the already seasoned flour. I'd say four heaping tablespoons (until the water is almost white after stirring). Pour into stew making a thicker gravy. Let simmer for about half hour to an hour. I usually add more season salt to taste.
So now all you have to do is sign our linky to lead us and/or our guests to you to swap a recipe. Check them all out, and we'll check yours. If you don't want to write it all down & know of one on line just post a link to it on your blog or leave it in a comment if you prefer! Enjoy and Bona Petite!!! Thanks for cooking/sharing along with us! Nummers to all!