Angela from Auburn says her Flemish beef roast is even better the other day.
Jane from Frederic makes her tasty sausage stew when she wants a quick, easy and delicious meal.
Jenny from Lake City posted her recipe for slow-cooked chicken stew with pineapple.
Here are their recipes for keeping you warm on a winter day:
FLAMESK BEEF POT
3 T butter
3 medium-sized onions, cut into slices
2 lbs boned chuck roast, cut into 1 1/2 inch cubes
1 1/2 T flour
1/2 c beef broth
1 c beer
1 T red wine vinegar
1 clove garlic, pressed
1 t chopped fresh parsley
1 bay leaf
1/4 t thyme
Salt and pepper to taste
INSTRUCTIONS FOR USE: Melt half of the butter in a heavy saucepan or Dutch oven. Saute onions until lightly browned. Remove onion. Add beef cubes, one layer at a time and brown well. Remove the beef and set it aside. Add the remaining butter to the pan, melt and then mix in the flour. Add the beef broth, stirring constantly, until the mixture thickens. Add beer, red wine vinegar, garlic, parsley, bay leaf and thyme. Put beef and onions back in the pan. Cover well and simmer over low heat for 2 hours or until the meat is tender. Season with salt and pepper. Serve hot over boiled potatoes, hot noodles or cooked rice.
SLEEPING SAUSAGE POT
1/2 lb kielbasa sausage cut into 1/2 inch slices
2 medium-sized carrots, cut into slices
1 stalk celery, cut into slices
1 medium onion, chopped
2 c shredded cabbage
1/4 chopped parsley
2 – 14.5 oz cans of canned tomatoes in Italian style
1/4 t salt
1/8 t pepper
INSTRUCTIONS FOR USE: Combine kielbasa, carrots, celery and onions in a Dutch oven. Cook, stirring occasionally, until the vegetables are crispy tender, about 10 minutes. Add cabbage, parsley, tomatoes, salt and pepper. Boil and stir, bring the mixture to a full boil. Reduce heat to low. Cook, stirring occasionally, for 25 minutes until the vegetables are tender. Serve over rice or noodles with broad butter.
CHICKEN POT WITH PINEAPPLE
1 lb boneless chicken breast cut into 1 1/2 inch pieces
4 medium-sized carrots cut into 1 inch pieces
1/2 c chicken broth
1 t ground ginger
1 T packed brown sugar
2 T soy sauce
1/2 t crushed allspice
1/2 t red pepper sauce
1-8 oz canned pineapple chunks, drained and juice reserved
1 red pepper, seeded and cut into 1 inch pieces
1 T cornstarch
2 T chopped green onions
INSTRUCTIONS FOR USE: Place chicken and carrots in a slow cooker. In a small bowl, mix chicken broth, ginger, brown sugar, soy sauce, allspice and red pepper sauce together. Pour over chicken and carrots. Mix gently. Cover and cook on low setting for 7 to 8 hours. Mix reserved pineapple juice with cornstarch until smooth. Stir in the chicken mixture. Stir pineapple into pieces and red pepper. Cover and cook on high for 15 minutes until slightly thickened. Serve over hot cooked rice and sprinkle with green onions.
From a reader:
I’m looking for some recipes for good, yeasty dinner rolls.
Berries from Coldwater
Look past Lynn’s blog, Lynn’s Musings From a Deep Well at www.lseckerle.wordpress.com. Please send recipes and inquiries to The Recipe Exchange at firstname.lastname@example.org.
This article originally appeared on Hillsdale Daily News: Community