Hamburger Stew

Ingredients

· 2 pounds ground beef

· 2 medium onions, chopped

· 4 cans (14-1/2 ounces each) diced tomatoes

· 6 medium carrots, thinly sliced

· 3 celery ribs, thinly sliced

· 4 medium potatoes, peeled and cubed

· 2 cups water

· 1 to 2 tablespoons salt

· 1 to 2 teaspoons pepper

Directions

•In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. •Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months. •To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add 1 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).

To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

****I have been looking for alot of new recipes to add to my menu's. This website has alot of good ones. http://idahofergusonfamily.blogspot.com/

Johnny Carino's Bowtie Festival

6 boneless, skinless chicken breasts
½ pkg. dry Italian dressing mix

1 jar four cheese alfredo sauce
1 c. swiss cheese (about 1/4 pound=1 cup), cubed

1 can cream of chicken soup
1 can chicken broth

1 pkg. Real Bacon pieces

1 pkg. fresh sliced mushrooms (optional)
Salt and pepper


Combine all in a crock pot. Cook on low 6-7 hours, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta.
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.


**I can't take credit for this one. I got it from my sis-in-law. Really yummy.

Easy Chicken Parmesan

Last night as I was trying to come up with dinner I couldn't find my old Parmesan Chicken Recipe. I haven't made it for a long time. Our In the Kitchen with..group had sampled Amanda Haderlie's recipe but I couldn't find her recipe either so I went searching through the ward cookbook. I found Amanda Fields' recipe and thought I would try it. It was so easy and very good.

Chicken Breasts--I used 5
1 jar of spaghetti sauce 26 oz.
6 tbsp parmesan cheese
1 1/2 cups shredded mozzarella cheese

Put spaghetti sauce in 9x13 baking dish. Add 4 tbsp of parmesan cheese to it. Place chicken on top of sauce and turn over coating both sides. Put tin foil over dish and bake at 375 for 30 min. Uncover and top with mozzarella cheese and rest of parmesan cheese. Bake for 5 more min uncovered or until cheese is melted. Can serve over pasta.

Amanda--could you post yours too? thx