Description: C:\Users\Cindy\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\90W3A0YR\MC900039363[1].wmfRecipes 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.


Bean Medley

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.


Éclair Cake

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.