MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Hamburger Stew
Categories: Beef, Vegetables, Potatoes, Rice
Yield: 16 servings

2 lb Ground beef
2 md Onions; chopped
58 oz (4 cans) stewed tomatoes;
- undrained
8 md Carrots, thinly sliced
4 Celery ribs; thin sliced
2 md Potatoes; peeled and cubed
2 c Water
1/2 c Uncooked long grain rice
3 ts Salt
1 ts Pepper

In a Dutch oven, cook beef and onions over medium heat
until meat is no longer pink, breaking it into crumbles;
drain. Add the tomatoes, carrots, celery, potatoes,
water, rice, salt and pepper; bring to a boil. Reduce
heat; cover and simmer 30 minutes or until vegetables
and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened
to desired consistency.

Marcia Clay, Truman, Minnesota

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Baked Beans
Categories: Beans, Vegetables, Pork
Yield: 16 servings

1 lb Dried navy beans
1 1/2 ts Salt
4 qt Cold water; divided
1 c Chopped red onion
1/2 c Molasses
6 sl Bacon; cooked & crumbled
1/4 c Packed brown sugar
1 ts Ground mustard
1/4 ts Pepper

In a large saucepan or Dutch oven, bring beans, salt and
2 qt. water to a boil; boil for 2 minutes. Remove from
the heat; let stand for 1 hour. Drain beans and discard
liquid.

Return beans to pan. Cover with remaining water; bring
to a boil. Reduce heat; cover and simmer for 1 1/2 to 2
hours or until beans are tender. Drain, reserving
liquid.

Return to pan; add back 1 cup liquid, onion, molasses,
bacon, brown sugar, mustard and pepper. Pour into a
greased 2 1/2 qt. baking dish.

Cover and bake @ 325ºF/165ºC for 3 to 3-1/2 hours or
until beans reach desired consistency, stirring
occasionally. Add more reserved cooking liquid if
needed.

Jesse and Anne Foust, Bluefield, West Virginia

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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