Main Street Cook

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Blend all ingredients thoroughly in mixer.

Serve with ginger snaps, animal cookies or apple slices.

Tip: soften cream cheese before mixing

Ingredients

* 1 1/2 cups crushed gingersnap cookies
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted
*
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg


Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Pumpkin Cake

 New York CheeseCake

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs

1 cup sour cream
1 tablespoon vanilla extract
1/8 cup all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
3 Cloves Garlic minced

One bottle Italian dressing
3 Cloves Garlic minced


3 Boneless skinless Chicken Breasts Cubed
1 lb Beef Cubed

Marinade separately for at 4 hours or overnight.

1 Green Pepper
1 Red Pepper
3 Green Onions
1 potato
2 carrot
1 jalapeno
1 zucchini squash

Cubed all vegetables 1 inch width
and rotate meat and veggies on Skewer.

Grill on medium heat until no long pink in center and up to temperature desired.

(note: Beef may not take as long to cook as chicken)

Red Pepper Chicken Marinara

4 boneless skinless chicken breasts
1 jar spaghetti sauce
1 red pepper diced
2 tablespoons crushed red pepper
1/2 onion diced
2 tablespoon dry Italian dressing mix
2 tomatoes diced
Mozzarella cheese to garnish


Combine ingredients and put in crock pot on low for 6 hours or until 170 degrees internal temperature.

Ingrediants:
3 Chicken breasts (sliced length wise or pounded evenly)
3 eggs
1 1/2 cup flour
2 table spoons Dry Italian Dressing mix (Italian Dressing Mix found on this site is easy but we omit salt)
2 1/2 tablespoons butter
1 1/4 cup white wine
1/4 cup water
1 can cream of mushroom soup (undiluted)
Optional: 1/2 onion
1 cup mushrooms
3 cloves Fresh minced Garlic
Garnish with parsley

Directions:
Beat eggs smooth. In plastic bag combine flour and dry Italian dressing mix. Dip the chicken in egg and place in bag then shake chicken in bag.
In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides. Add white wine, water and Cream mushroom soup(soup, water and wine can be mixed together prior in bowl if preferred). Add Optional ingredient and turn heat down to just simmer till no long pink internally or temperature is 170 using meat thermometer

Ingredients

* 1 tablespoon garlic salt
* 1 tablespoon onion powder
* 1 tablespoon white sugar
* 2 tablespoons dried oregano
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 tablespoon dried parsley
* 1/4 teaspoon celery salt
* 1/2 tablespoon salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.