Recipes of the Month
Southwest City Processing
Beef Bourguignon (Beef Burgundy)
1 pound stew meat (beef or venison) 1 T cooking oil
1 ½ c chopped onion (3 medium) 2 cloves garlic, minced
2 c sliced carrots 3 c fresh mushrooms
1 ½ c Pinot Noir or Merlot wine ¾ c beef broth
1 tsp dried thyme 1 tsp dried marjoram
½ tsp salt 2 bay leaves
2 T butter, softened 2 T flour
In a 4 quart Dutch oven heat oil. Dry stew meat off with a paper towel; brown in hot oil a few pieces at a time. Remove to a plate. Add onions; cook until they begin to caramelize. Add carrots, mushrooms, and garlic; cook until carrots begin to brown slightly. Deglaze pan with wine; add meat, broth, and spices. Bring to a boil; reduce heat. Simmer, covered for 45 minutes or until all is tender. In a small bowl combine flour and butter to make a smooth paste; stir into meat mixture. Cook and stir until thick and bubbly. Serve with buttered noodles or mashed potatoes.
1/8-1/4 pound bacon
3 cans beans (your choice, I always use 1 green bean and other two different)
Dash hot sauce
Cut bacon into small pieces and fry in saucepan. Add beans, hot sauce, salt, and pepper. Bring to a boil; reduce heat and simmer for 30 minutes.
1 box graham crackers
2- 3.4 oz instant vanilla pudding
2- 8 oz Cool Whip
1 ½ c sugar ½ c milk
5 T cocoa ¾ c butter
Mix pudding according to box. Mix in Cool Whip. Layer graham crackers and pudding mixture in cake pan. Boil together sugar, cocoa, milk, and butter; until sugar is dissolved. Pour over graham cracker/ pudding layers. Refrigerate.