beef stew (my grandmother's recipe)

in a dutch oven, brown:
1-1 1/2 pounds of stew beef
1 large onion, medium dice

add:
4 cups water
1 Tbs lemon juice
1 tsp worcestershire sauce
1 clove garlic, minced
2 bay leaves
1 Tbs salt
1 tsp sugar
1/2 tsp each pepper and paprika
dash of allspice

while that's stewing, cut up:
4 large potatoes into 1" cubes
4 carrots into 1 1/2" pieces, then into "pillars" that are longer and thinner than they are wide
4 parsnips cut like carrots (see above)

add veggies to meat and onion. cook til done, adding more water to cover, if necessary.
when cooked, combine 2 Tbs cornstarch w/ 1 cup cold water. add to broth to thicken it.
remove both bay leaves. allow stew to cool sufficiently and serve.

bulgur-rice pilaf

in a medium saucepan, cook:
1/3 cup sliced almonds in
1 Tbs butter
for 5-6 minutes on low heat til toasted.
remove almonds from pan.

to same pan add:
1 Tbs butter
1 cup fresh sliced mushrooms
1/4 cup sliced green onions
saute 3-4 minutes.

add:
2 cups chicken broth
1/2 cup white rice
1/2 cup bulgur
1/4 tsp thyme
bring to a boil. reduce heat. cover and simmer 15 minutes.
remove from heat and let stands for 10 minutes.
stir in toasted almonds and serve.
serves 6

pasta shells and broccoli

cook:
1/2 lb of pasta shells
rinse in cold water and set aside.

steam, just til bright green and sufficiently cooked:
1 head of broccoli, cut into bite-sized pieces

sprinkle broccoli with:
3 Tbs lemon juice

heat:
3 Tbs oil
2 Tbs butter

use it to briefly saute:
3 garlic cloves, minced

toss garlic and oil w/ pasta shells. add broccoli w/ lemon juice, toss again.
serve w/ grated parmesan.

maple-mustard glazed potatoes and string beans

preheat oven to 400 degrees

place in a 9 x 13 pan:
2 lbs small yukon gold potatoes cut into 1" pieces
1/2 lb string beans, halved
1 onion, thickly sliced

mix and add over veggies, combining well:
3 Tbs soy sauce
1/4 cup maple syrup
3 Tbs dijon mustard
2 Tbs oil

cover w/ foil. cook in 400 degree oven for 25 minutes.
stir and toss. lower oven temp to 350 and cook for 25 minutes...uncovered this time.
stir and toss. cook for another 25 minutes uncovered.

slaw chez nous

toast in a dry cast iron skillet then cool:
2 Tbs almonds
2 Tbs sesame seeds

toss:
2 1/2 cups shredded cabbage
1 shredded carrot

mix:
1 Tbs canola oil
1 Tbs cider vinegar
1 tsp honey
1/8 tsp pepper
1/4 tsp salt

combine dressing w/ all the above
makes 3 cups of cole slaw