Baked Beef Stew

I got this recipe from Quick Cooking magazine, Collector’s Edition 2000 (13) (I have two collector’s editions).  Anyway, I made it last night & Joel loved it. 

Baked Beef Stew

  • 1 can (14 1/2 oz.) diced tomatoes, undrained
  • 1 cup water
  • 3 Tbls. quick-cooking tapioca
  • 2 tsps sugar 
  • 1 1/2 tsps. salt 
  • 1/2 tsp. pepper  
  • 2 lbs. lean beef stew meat cut into 1-inch cubes  
  • 4 medium carrots, cut into 1-inch cubes 
  • 3 medium potatoes, peeled and quartered (I didn’t peel them and I used 1 sweet potato)   
  • 2 celery ribs, cut into 3/4 inch chunks 
  • 1 medium onion, cut into chunks  
  • 1 slice bread, cubed

 In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well.  Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.  Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.  Serve in bowls.

6-Week Muffins

Six Week Muffins

15 oz. raisin bran cereal, 3cups sugar (I fudged with 2 2/3), 5 Tbls. baking soda, 1 tsp. salt, 4 eggs beaten, 1 cup applesauce, 1 qt. buttermilk, 5 cups all-purpose flour

Mix cereal, sugar, flour, soda and salt in a very large bowl (they are NOT kidding).  Add eggs, applesauce and buttermilk.  Mix well.  Store covered in the refrigerator.  Will keep 6 weeks.  More raisins and pecans may be added if desired.  (I’ve thought that shredded carrot & apple would go well too since the base recipe is similar to my apple carrot muffins).

To bake, fill greased muffin tins two-thirds full and bake at 400 for 12 to 15 minutes.

Yield:  30 regular and mini muffins.