This recipe is excellent for a Friday night...or a football game Sunday!  Go Packers!

1 pound lean ground beef (at least 80%)
1 large onion, chopped (one cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon "Slap Ya Mama" Cajun Seasoning (or you can use McCormick Montreal Steak Seasoning)
2 cups shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

1.  Heat oven to 400 degrees (F).  Spray or grease 9" glass pie plate.  In 10-inch medium skillet, cook beef, onion and spices over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain.  Spread in pie plate and top with shredded Cheddar cheese.
2.  In medium bowl, stir remaining ingredients with wire whisk until blended.  Pour into pie plate.
3.  Bake about 25 to 30 minutes or until knife inserted in center comes out clean.

Serve with your favorite condiment and a simple green salad.  Enjoy.

Once you have made your own applesauce, you will not be able to stomach the stuff you find in the grocery store.  This recipe is super simple and super quick with a minimum ingredients.  When you make it, sit back and enjoy the wonderful aroma of cooking apples.

Ingredients:
3 pounds (Granny Smith, MacIntosh, or your favorite apple), peeled, cored and coarsely chopped
1 cup sugar
2/3 cup orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Preparation:
Combine all ingredients in a large saucepan (3 qt to 4 qt).  Bring to a boil, reduce heat to low/medium low, and simmer 45 to 55 minutes until apples are well cooked and mushy...stirring as needed.  Serve hot or cold.

​Makes 4 to 6 servings.

There are two things I want to mention before delving into the recipe.  First, casseroles (ok, hot dishes) are a beloved midwestern tradition.  Second, this recipe is good for using leftover chicken or turkey.  I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980.  It is a trusted and much loved recipe.

6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds

Heat oven to 375 degrees.  Grease 3-quart casserole.  In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well.  Bake at 375 degrees for 45 minutes.  Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.

Serves 5 to 6

During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

This is a slow cooker recipe...and it is well worth the wait.  It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.

6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
​Chopped fresh parsley for garnish

1.  Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2.  Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3.  Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4.  Serve...garnish with fresh parsley (if desired).

​Makes 8 to 10 servings.

I am not sure why this is called "French Beef Stew"?  Maybe because Dijon Mustard is added at the finish?  Regardless, this recipe makes a delicious stew and I consider it to be a "keeper recipe" to be made time and time again.  It is perfect for fall and winter months.

Ingredients:

1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
​2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
​2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard

Directions:

1.  Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2.  In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil.  Add minced garlic, stir, and cook about 2 minutes longer.
3.  Add all remaining ingredients except mustard.  Bring to a boil; reduce heat to medium-low/low (depending on your stove).  Cover and simmer 1 and 1/2 hours or until beef is tender.
4.  Blend in mustard.  Garnish and serve with warm crusty bread or cornbread muffins.

​Makes 6 to 8 servings
​

This delicious recipe deserves a more appetizing photo.  However, I am going with what I have and say to you:  "Don't let looks deceive you."

1 3 to 4 pound boneless pork shoulder roast
1 two pound bag of  fresh sweet Bavarian sauerkraut with caraway seeds*
1/2 cup brown sugar
1 envelope dry onion soup mix
1/2 cup apple cider

Place roast in slow cooker.

Rinse and drain sauerkraut.  Combine sauerkraut, brown sugar, onion soup mix, and apple cider.

Pour mixture over and around the roast.  Cover and cook on low for 7 hours.

*If you can't fine Bavarian sauerkraut with caraway seeds, substitute with a 27-oz (or thereabouts) can regular sauerkraut and add 1/2 teaspoon caraway seeds.

Yesterday afternoon as I was preparing the grocery list for the weekly shopping I realized that the sunlight coming through the living room bay windows had a distinct autumnal glow.  So with the thoughts of autumn (my favorite time of the year) in mind, I decided to make this recipe for dinner.  By the way, the above picture does not do this dish justice...for it is delicious.

INGREDIENTS

• 4 boneless pork loin chops (1 inch thick)
• 1 tablespoon extra light olive oil
• 1 package (6 ounces) StoveTop Dressing for Pork (or Chicken)
• 1 can (21 ounces) apple pie filling 
• 1/4 teaspoon cinnamon
  

DIRECTIONS

In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish, sprinkle with cinnamon. Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 325° for 45 - 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Yield: 4 servings.

Enjoy.

Ingredients:

• 1 1/2 lb. (4) chicken thighs 
  
• Salt and freshly ground pepper, to taste
• Sweet paprika, to taste
• 2 Tbs. olive oil
• 1 red onion, finely chopped
• 1 lb.  red-skinned potatoes, quartered
• 8 carrots, halved lengthwise and then cut into 1 1/2-inch 
    pieces (or about 1/2 bag of baby carrots)
• 1 Tbs. plus 1 tsp.  flour 
• 1 1/3 cups chicken stock
  
• 1/3 cup dry sherry
• 1/4 tsp. dried Thyme
• 1/4 tsp. dried Tarragon

Directions:Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.

Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour and stir to coat. Gradually stir in the broth and sherry and bring to a boil, stirring frequently. Return the chicken to the pan and season with thyme & tarragon and bring to a boil.

Cover the pan, reduce the heat to low, and simmer until the chicken and vegetables are cooked through, about 50 - 55  minutes.  Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.

Enjoy.

One would think that a hearty soup such as this would be more appropriate for fall or winter...and it is.  However, this is Northwestern Wisconsin and even though the calendar says May 20, the weather says mid-November for it is 43 degrees, windy, with an icy cold rain.

Here's the recipe:

1 pound boneless/skinless chicken thighs (if you cannot find them, use boneless/skinless chicken breasts) cut into bite sized pieces
2 - 3 tablespoons extra light virgin olive oil
1/2 pound bulk sweet Italian sausage
1 tablespoon Italian seasoning
salt & pepper to taste
1 cup wild rice (6-oz)
1 cup water
3 - 4 drops tabasco sauce
1 -2 cloves of garlic, minced
3 ribs of celery sliced
1 large white onion coarsely sliced (or two medium yellow onions)
2 cups coarsely shredded carrot
1 can chunky style portabella mushrooms undrained (or your choice of mushroom stems & pieces)
2 cans cream of chicken soup
1 can cream of mushroom soup
2 and 1/2 cans chicken stock

In a heavy, at least 4-quart soup kettle, brown the chicken and sausage in two tablespoons olive oil over medium heat..  Salt & pepper sparingly for the sausage has its own spices....add the Italian seasoning.  When browned, remove with slotted spoon and drain on paper towels.

If needed add another tablespoon or so of olive oil to the pot.  Add the carrots, celery, undrained mushrooms and onion and cook until wilted.  Return drained chicken & sausage to pot, add the wild rice and water, Tabasco.  Stir in the three cans of soup and using those cans, add 2 1/2 cans of chicken stock.  Stir to blend.

Bring to a boil over medium heat.  Reduce heat to medium low and simmer soup for at least one hour...or until the wild rice grains are beginning to break open.  Continue to cook and low for one more hour.

​Adjust seasoning if desired.  Enjoy...for it makes 8 - 10 servings.