#thebeeflady

Ingredients:

5 cups water

Beef bouillon for 2.5 cups of water

1# beef stew meat – cubed

2 ½ cups peeled and cubed beets

1 ½ cups chopped onion

½ cup chopped carrot

½ cup chopped celery

1 cup chopped cabbage

2 Tbsp. tomato paste

2 Tbsp. wine vinegar

1 tsp. dill weed

¼ tsp. caraway seeds

Salt and Pepper to taste

Instructions:

Brown beef in oil.

Combine in all ingredients in a pressure cooker.

For a stove top pressure cooker, cook for 10 minutes at 15# pressure.

For a digital pressure cooker, cook for 20 minutes at high pressure.

Garnish with sour cream and dill.

Ingredients:

2# beef stew meat – cubed

2 large onions – chopped

1 can cream of mushroom soup

1 can of water

¼ cup red wine

1 tsp. crushed basil

½ tsp. garlic salt (or fresh minced garlic)

½ tsp. paprika

Splash of white vinegar

Salt and Pepper to taste

Instructions:

Sauté beef and onion in olive oil until onions are translucent.

Add remaining ingredients and let simmer 1 hour.

Serve over buttered noodles or rice.

Garnish with parsley flakes.

Ingredients:

2# beef stew meat

4 carrots – cut into 1 inch pieces or desired size

4 medium potatoes - cubed

1 cup celery – cut into ¾ inch pieces or desired size

1 medium onion – cubed

½ tsp. salt

½ tsp. onion salt

½ tsp. garlic salt or fresh minced garlic

1 bay leaf

1 Tbsp. sugar

2 Tbsp. instant tapioca

2 cups tomato juice

1/8 tsp. ground pepper

1/8 tsp. all spice

Instructions:

Combine all ingredients in a crockpot and cook on high for 4 hours.

 Add frozen peas at the end of cooking if desired.

(Photo courtesy of Amy Salmela)

Ingredients:

1 pkg. white or yellow cake mix (with pudding in the mix)

4 cups fresh chopped rhubarb

2 cups heavy cream

1 ½ cups sugar 

½ pkg. strawberry jello

Instructions:

Prepare cake mix according to pkg. directions

Pour batter into 9 x 11 greased cake pan

Spread rhubarb over the cake batter

 ·      Stir together heavy cream, sugar, and strawberry Jello

 ·      Pour over rhubarb and cake batter

Bake according to cake pkg. directions (usually takes a little longer), or until a toothpick comes out clean

1 large    jar of picante sauce

2 16oz    cans black eyed peas (drained)

1 16oz    can white hominy (drained)

1 cup      chopped red or green bell pepper

1 cup      chopped tomato

1 cup      chopped white onion

½ cup     chopped fresh cilantro

¼ cup     seeded and chopped jalapeno

1 cup      chopped green onion

1 tbsp     salt

1 tbsp     sugar

2 tbsp     coarse pepper

2 tbsp     cumin

Instructions:

Combine ingredients and refrigerate overnight

Today would have been Helen’s 79th birthday! 

We love and miss you, Mom (a/k/a The Beef Lady)!