The Ultimate Comfort Food

There is no other dish that can offer so many options like soups and stew can No matter what the season is there is nothing more comforting than soups and stews. When it is cold on a dark winter night they will chase the chills away. Or it can be the refreshment that one needs on that hot August night.

Beef and Vegetable Soup
8 oz of beef cubed steak
1 /4 teaspoon garlic salt
1/8 pepper
1 teaspoon cooking oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup frozen baby lima beans
1/2 cup flour
4 cups water
8 oz can of tomatoes cut up
1/2 cup frozen corn
1/2 cup frozen peas
2 teaspoons of Worcestersgure sauce
1 tablespoon basil
2 tablespoons beef bouillon granules

Sprinkle steak with garlic salt and pepper. In a 4 - quart Dutch oven cook steaks in hot oil about 3 minutes or till done, turning once. Remove and cut into cubes; set meat aside. Drain fat from pan. In the same pan melt margarine add carrots, celery, and lima beans. Cook until onions tender. Stir in flour mix with water, cook until bubbly. Stir un-drained tomatoes, corn, peas, and basil. Mix in remaining ingredients, cook for 5 minutes longer then return meat to the pot heat through. This will make 2 to 4 serving depends on how big of an eater you will be serving.

Ham and Bean Soup
1 cup dray navy beans
1 1/2 pounds of meaty smoked ham bone
1 small onion chopped
1/2 cup sliced celery
1 tablespoon chicken bouillon granules
1 tablespoon each parsley, thyme
1/2 teaspoon pepper
1 cup sliced carrots
2 cups chopped parsnips
10 oz of chopped spinach

Rinse beans add 5 cups of water and bring to a boil. Reduce heat and summer uncover for 2 minutes. Remove from heat cover and let stand for an hour. Drain and rinse beans. Add everything other then vegetables. Cook for 90 minutes remove ham bone, mash beans slightly add vegetables and cook until vegetables are tender. Remove the meat from the bone and return the meat pot. Makes 4 to 5 serving.

Cheesy Vegetable Chowder
1 cup small broccoli flowerets
1 cup frozen corn
1/2 cup water
1/4 chopped onion
1 1/2 snipped fresh thyme
1 1/2 cup milk
1/2 cup cream
3/4 cup of cheddar cheese
dash of white pepper

In a large saucepan combine vegetables with water, bring to boil, reduce the heat add milk, cream and cheese. Mix until heated thoroughly. Makes 4 servings.

Mixed Fruit Soup
8 oz of mixed dried fruit
1 1/2 cup water
1/3 cup dried cherries
1/2 cup of light raisins
2 inches stick cinnamon
2/3 cup of unsweetened white group juice
2 teaspoons quick-cooking tapioca
1/3 teaspoon ground nutmeg
4 tablespoons currant jelly

Cut up any large pieces of fruit place fruit and water in a medium sauce pan bring to a boil. Reduce heat and simmer covered for 10 minutes. Meanwhile mix the rest of the ingredients together and add to the fruit and bring back to boil and simmer for 10 minutes longer. Remove cinnamon sticks and chill serves 4 to 5 servings.