Beef Stew & Night Before Breakfast Recipes

Beef Stew & Night Before Breakfast Recipes

I have tried these two wonderful and delicious recipes from my new cookbook "The Best Of Mennonite Fellowship Meals" and they were very easy and good.  I of course made a few changes either because I did not have what the recipe called for or I thought it would taste better if I added this or that.  I have added my changes at the bottom of the original recipes.

 

Beef Stew

1 1/2 lb. Beef Cubes

1 Medium Onion, chopped

2 Large carrots, chopped

4 medium potatoes, cubed

Salt and Pepper to taste

1 can Golden Mushroom Soup

16-oz can peas

1. Put beef cubes in roasting pan.  Cover with onion, carrots and potatoes.  Season with salt and pepper. Pour mushroom soup over ingredients.

2. Bake 350F. for 3 1/2 hours. Add water if needed

3. Approximately 1/2 hour before end of baking time, add undrained peas.

 

Variations:

You can use frozen mixed vegetables if you don' have fresh carrots. You would not need to add a can of peas.  You should also add the Mixed Vegetables about 1/2 hour before end of baking time.

Instead of adding water add a 1/2 of can of Beef Stock. 

Add  a little Garlic Powder (not Garlic Salt)  also as a seasoning

 

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Night Before Breakfast

1 lb mild sausage

4 slices bread, cubed

1 cup grated sharp cheese

6 eggs

2 cups milk

1. Brown sausage and drain. Set aside

2. Arrange cubed bread in bottom of greased 9 x 13 baikng dish.  Place sausage over bread and sprinkle cheese over sausage.

3. Beat eggs and milk together and pour over casserole dish. Refrigerate overnight

4. Bake at 350 degrees for 45 minutes.

Variations:

Add salt, pepper and 1 tsp. of dry mustard to egg and milk mixture

Sprinkle bits of butter on the cubed bread before adding the sausage