Saturday, May 24, 2014

Beef Ragout

Recipe from here.

  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 lbs boneless round steak, trimmed of fat and cubed
  • reserved tomato juice, plus water to make 1 cup
  • 2 bay leaves
  • pepper
  • 2 cups whole baby carrots
  • 2 cups sliced mushrooms
  • 1 (14 ounce) can stewed tomatoes, drained and juice reserved
  • 1 medium green pepper, slivered
  • paprika
  • seasoning salt
  • 1/3 cup water
  • 2 tablespoons flour
  1. Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  2. Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  3. Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  4. Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.

Beef comes out super tender; kind of an annoying recipe in that you need to take out the casserole dish and stir it twice during cooking; diced tomatoes would probably be better than annoying large stewed tomatoes

Friday, May 09, 2014

Rum Balls

Recipe from here.

  • 1 (5 ounce) can evaporated milk
  • 1 cup semisweet chocolate chips
  • 1/2 cup brandy
  • 1 (16 ounce) package vanilla wafers, crushed very fine
  • 2 cups finely chopped walnuts
  • 1 cup confectioners' sugar for rolling
  1. In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

Confectioners’ sugar is probably unnecessary.  Captain Morgan (or another spiced rum) is good for the liquor.

Puppy Chow

Recipe from here.


  • 9 cups crispy rice cereal squares
  • 1/2 cup peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups confectioners' sugar


  1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
  2. Remove from heat, add cereal and stir until coated.
  3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.


Taste was meh; pretty bland and sugary.