Recipes for Feb. 12

Werner Muldoon’s Beef Stew With Vegetables

1 1/2 lbs. lean beef round steak about 1 inch thick

3 T. flour

1 T. oil

1 tsp. no-MSG seasoned salt

1 onion, chopped

4 carrots, peeled and diced

4 medium potatoes, peeled and diced

1/2 green pepper, chopped

2 celery stalks, diced

4 oz. mushrooms, sliced

8 oz. frozen peas

Sauté onions in large frying pan with 1 tablespoon of oil and water. Wipe meat with damp cloth and roll in flour. Pound steak with meat tenderizer and cut off fat. Cut steak into 1-inch pieces, season and place in pan. Add sliced mushrooms and onion and simmer until tender. In a separate pan, cook potatoes, carrots and celery briefly. Do not overcook. Add potatoes, carrots and celery to meat pan. Add ¼ cup of water from time to time. Cook gently and watch ingredients. When almost ready, add the peas and green pepper and lightly cook. To thicken stew, mix 2 tablespoons of flour blended into a smooth paste with 1/4 cup of water. Makes 6 servings.

Wanda Lundeen of Duluth

My dad, Warren Lundeen, a widowed 90-year-old disabled World War II veteran, living on a fixed income, wrote this recipe. He calls this stew “soul food.” When my sisters, brother and I get a craving for this stew, my dad loves to prepare it and share it! He also makes killer pea soup!

Potato Soup

3 c. water

6 c. raw potatoes, cubed

1 c. celery, chopped

1/2 c. onion, chopped

2 T. parsley

1 to 2 tsp. salt

a dash of pepper

4 chicken bouillon cubes

4 T. flour

4 T. melted margarine

4 c. milk

1 to 2 c. shredded cheddar cheese

Cook the water, potatoes, celery, onion, parsley, salt, pepper and chicken bouillon cubes together. Cook the flour in the melted margarine. Add the milk. Blend and heat over low/medium heat until slightly thickened. Do not boil. Add to the potato mixture a little at a time. Use potato masher if desired. Add the cheese. Warm slowly.

June Arneson of Superior

Wild Rice Soup

6 T. butter

1/3 c. minced onion

1 tsp. salt

1 c. flour

6 c. chicken broth

4 c. cooked wild rice

1 c. minced ham

1 c. grated carrots

2 c. half and half

1/2 to 1 c. sherry or to taste

parsley to garnish, optional

Melt butter in soup kettle on medium-high and sauté onion and salt for about 5 minutes, or until tender. Blend in flour to form a thick roux, just until it starts to change color. Gradually add broth, stirring constantly to break up the roux. Turn up burner and bring to a boil. Still stirring, boil for one minute, and then add rice, ham and carrots. Let simmer about 5 minutes, stirring occasionally. Stir in half and half and sherry. Turn down burner and heat to desired serving temperature. Garnish with parsley if desired.

Karin Haidos of Duluth

You can prepare all the ingredients a day or two beforehand and whip up the soup the day of the event. This recipe serves 8-10 people but works well to double. Both my kids have November birthdays, so when they were smaller I started hosting a joint party for them with all our Twin Cities relatives attending. That

tradition is now in its 17th year and due to popular demand the menu is always the same, with the Wild Rice Soup getting top billing. I have to double the recipe to serve between 20-25 people each year.

Tags: community, life, recipes, food, scrapbook