Oven Stew

App & Osborne Family Cookbook 2004
Linda App

Ingredients
1 1/2 lb. stew meat
3 onions, peeled and chunked
1 can tomato soup
2 cans water
3 potatoes, peeled and chunked
3 carrots, peeled and chunked
1 can cream of mushroom soup
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/4 C dry red wine

Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients except red wine into a large casserole dish.
3. Bake uncovered, adding red wine about 30 minutes before serving.
4. Bake until meat and veggies are tender

Lazy Day Lasagna

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
12 oz. cottage cheese
2 C shredded mozzarella cheese
2 eggs
1/3 C chopped parsley
1 tsp. onion powder
1 tsp. dried basil leaves
1/8 tsp. pepper
1 32 oz. jar spaghetti sauce
3/4 lb. ground beef, cooked
9 uncooked lasagna noodles
1/4 C water
grated parmesan cheese

Directions
1. In large bowl, combine first seven ingredients until well blended; set aside.
2. In another mixing bowl, mix together spaghetti sauce and cooked ground beef.
3. In a 9×13 pan, spread 3/4 C of meat sauce on bottom. Lay 3 of the uncooked lasagna noodles on top.
4. Spread with 1/2 the cottage cheese mixture and then 1 1/2 C meat sauce. Lay 3 noodles on top.
5. Spread the remaining cottage cheese on top of noodles. Top with remaining noodles then remaining meat mixture. Pour water around the edges of the pan. Cover tightly with foil and refrigerate overnight.
6. Bake at 375 degrees fir 45 minutes with the foil on. Uncover and bake an additional 15 minutes or until noodles are tender.
7. Let stand 10 minutes before serving. Sprinkle with parmesan cheese before serving.

Midwestern Chili

App & Osborne Family Cookbook 2004
Angie English

Ingredients
1/2 lb. ground beef
1/2 C sliced celery
1/2 C chopped onion
1 (16 oz.) can pork and beans
1 (16 oz.) can whole tomatoes, undrained and cut into pieces
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1/2 tsp. cumin
1/2 C noodles

Directions
1. In large saucepan, brown ground beef with celery and onion; drain fat.
2. Add remaining ingredients. Let simmer 15 minutes, stirring occasionally.

Sloppy Joes

App & Osborne Family Cookbook 2004
Angie English

Ingredients
1 lb. hamburger
1 onion, finely chopped
1 C catsup
2 Tbsp. sugar
1/2 tsp salt
2 tsp. mustard
1/3 C water

Directions
1. In large skillet, brown hamburger with onion; drain
2. While hamburger is browning, mix the remaining ingredients together.
3. Add mixture to browned meat. Simmer 15 minutes and serve.

Crock Pot Rigatoni

App & Osborne Family Cookbook 2004
Linda Sprague

Ingredients
1 lb. hamburger, browned and drained
1 lb. sausage, browned and drained
1 pkg. pepperoni1 box rigatoni, cooked according to package directions
1 large jar pizza sauce
1 lb. mozzarella cheese

Directions
1. Mix all ingredients except cheese in crock pot . Cover with mozzarella cheese
2. Cook for 2 hours on low.

My Mothers Five Hour Stew

App & Osborne Family Cookbook 2004
Linda App

Ingredients
2 lb, stew meat
1 (16 oz.) can tomatoes
1 (1.5 oz.) pkg. frozen stew vegetables
1 Tbsp. sugar
3 Tbsp. quick cooking tapioca
1 can mushroom pieces, drained
1 Tbsp. salt
1/4 tsp. pepper
1/4 C water

Directions
1. Preheat oven to 250 degrees.
2. Combine all ingredients in a 3 quart saucepan. Do not brown meat. Stir gently to combine
3. Cover and bake for 5 hours.

note: Try marinating the stew meat in Italian dressing for 30 minutes before combining with other ingredients.

Sesame Ginger Steak Wraps

App & Osborne Family Cookbook 2004
Holly Steimel

Ingredients
1 C Lawry’s Sesame Ginger with mandarin orange marinade
1 lb. boneless beef top round sirloin steak or boneless skinless chicken breast
2 large red or green peppers, quartered
1 med. red or yellow onion, quartered
flour tortillas, heated
1/4 C mayonnaise

Directions
1. In a ziplock bag, pour 3/4 C marinade over steak and peppers and onion; turn to coat. Seal bag and place in refrigerator, turning occasionally, for up to 30 minutes.
2. Remove steak and vegetables from bag and discard marinade.
3. Grill or broil steak and vegetables, turning and brushing with additional marinade until steak reaches desired doneness and veggies are tender.
4. To serve, slice steak and veggies, spread tortilla with mayonnaise and fill with steak and veggies. Roll up and enjoy.

Beef and Wine

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
3 lbs. stew beef
2 cans mushroom soup (undiluted)
1 pkg. onion soup mix
3/4 C sherry, wine or water
1 can mushrooms, drained (add 1 hour before serving)

Directions
1. Mix first four ingredients together in Dutch oven.
2. Cover and bake @ 325 degrees for 3 hours or 6 hours @ 250 degrees.
3. Stir occasionally and add mushroom’s the last hour of cooking. Add water or wine as needed.
4. Serve over rice or noodles.

Beef Brisket

App & Osborne Family Cookbook
Cheryl Beasley Grimme

Ingredients
3 1/4 lb. beef brisket
1 jar chili sauce
1 can coke
1 pkg. onion soup mix

Directions
1. Preheat oven to 325 degrees.
2. Combine chili sauce sauce, coke and onion soup mix.
3. Cover brisket with sauce and bake for 4 hours.
4. Remove brisket from sauce and cool (best if overnight).
5. Remove excess fat from brisket and slice into thin slices (cross-grain).
6. Remove fat from sauce and put in 9×13 pan.
7. Put slices of brisket in sauce and bake an additional 2 hours, uncovered.