Slice beef roast into stir-fry sized strips. Combine Worcestershire Sauce and cornstarch, enough to coat beef. Marinate beef in this mixture while you prepare the vegetables. Also add a little cornstarch to your beef bouillon (this will be your sauce.) Parboil carrots and squash.
Cook beef until brown. Add vegetables and stir fry until almost done. Add sauce mixture and continue to stir fry until sauce is thickened and vegetables are cooked. Serve over rice.
Cover bottom of Dutch oven with minimal oil. Heat oil and brown meat. Pour off any excess oil (do not pour off browns) and add water to cover. Simmer at least an hour or until meat is tender, adding water as needed.
Add onion and simmer until almost done. Combine flour and water and mix until smooth. Use this mixture to thicken gravy.
Add mushrooms, salt and pepper. A little sour cream can also be added for an extra spark. Serve over hot, buttered noodles.
“This is an original recipe from one of my best friends. In college, Joyce, Patricia, and I all lived in the same apartment complex (Joyce and Pat were roommates). I would come over to hang out at their place quite often and we would watch the Food Network and talk to the wee hours of the morning. Subway and tapioca milk tea were often on the menu, but Joyce made this for us one night.” – April Ferre
Course: Main Courses – Casseroles, Main Courses – Fish & Seafood
Ingredients
RiceCooked
Seafood (Clams, Squid, Scallops, Shrimp)
1Can Clam Chowder
Cheddar CheeseGrated
Instructions
Place rice in bottom of casserole dish. Fry seafood until cooked all the way through. Place seafood on top of rice. Top with a layer of grated cheddar cheese.
Pour clam chowder over layer of cheese and top with an additional layer of cheese. Bake in a 375 degree oven for 20 minutes or until heated through and cheese is well melted.
“This is my Mom’s own concoction and a favorite of my Dad’s. It’s the perfect accompaniment for any barbecue from hot dogs to steak.” – April Ferre
“When I found out that I was allergic to potatoes, I had to work up a substitute. Potato Salad was something that you just made, you didn’t have a recipe, so I made up this Macaroni Salad. Besides, Macaroni Salad is one of my husband, Steve’s favorites. This is far superior to the stuff you buy in the store.” – Calla Ferre
Combine first 6 ingredients and noodles or potatoes. Add miracle whip, mustard, and vinegar; mix well.
Let stand in refrigerator overnight to allow flavors to blend. Before serving, add just enough milk to moisten. If desired, sprinkle with a little paprika.
“I wanted to put together a colorful and flavorful salad with a fresh Mexican twist. I tried to gather a variety of colors, flavors and textures. Mango isn’t your typical choice, and one could substitute corn and still have a yellow color, if desired, but it would completely change the character of this salad I also thought about adding black beans or sliced olives for one more dimension, but decided to stay with bright, cheerful colors.” – April Ferre
1/4 to 1/2CupSugar Substitute or 6 to 12 Packets Splenda
2TablespoonsVinegar
Instructions
Cut bacon into pieces; fry until crisp and drain. Cut broccoli into small pieces and combine with red cabbage and bacon bits.
Make sauce by combining mayonnaise, sugar substitute, and vinegar. Combine broccoli mixture and sauce. Chill before serving.
Notes
Optional substitution: Substitute 1 1/4 Cup Shredded Carrots for Cabbage. Optional additions: 1/2 Cup Shredded Carrots, 1/2 Cup Raisins or Dried Cranberries, 1/4 Cup Sunflower Seeds or Toasted Slivered Almonds
“My Mom makes this from the oranges out on the tree in our yard and the extra goodies floating around in the fridge. When the blueberries are ripe, she’ll add those as well.” – April Ferre
“I grew up with my Mom making beef stew. She didn’t really have a recipe for it, it was just something she made. I wrote this down when my daughter, April, requested it. There’s nothing like a nice bowl of beef stew on a cold day to warm you from the inside out. Make lots; leftovers are good.” – Calla Ferre
Cover bottom of Dutch oven with minimal oil. Heat oil and brown meat. Pour off any excess oil (do not pour off browns) and add water to cover. Simmer at least an hour or until meat is tender, adding water as needed.
Add vegetables and bay leaf (broken in half). Simmer until vegetables are done. Combine flour and water and mix until smooth. Use this mixture to thicken stew. Add salt and pepper to taste.
“We were eating sweet potatoes fairly often at one point; I was trying to expand my soup recipes, and I came up with this.” – Calla Ferre
“The original recipe Mom gave me was just a list of ingredients, but when I went to make it, I decided to write down some measurements. I’m not sure how close they are to how she would make it, and I did make a couple additions. I saw the nice brownings from the bacon at the bottom of the pan, and it seemed to be a shame to lose them, so I deglazed with some sherry. I also had some caramelized onions in my fridge and thought they might go well on top, and they did!” – April Ferre
Fry bacon in a Dutch oven until crispy. Remove bacon to a dish.
Add onions and celery and cook until translucent. When almost finished, add peas and carrots and cook until heated through.
If desired, deglaze with dry sherry to loosen the brownings from the bottom of the pan. Cook another minute until sherry is mostly absorbed. Remove from heat. Stir in sweet potatoes.
Combine sweet potato mixture and cream in a blender and blend until smooth.
Return soup to the pan and add bacon, salt and pepper, then heat the soup on low until hot.
Serve soup garnished with caramelized and/or green onions.
“Soups are often times something you just throw together. My family wanted to know how I did this, so I figured out the proportions. If you are feeling like a really rich soup, use heavy whipping cream instead of milk.” – Calla Ferre
Put in potatoes and carrots. Add water (or seafood stock) to not quite cover, and then liquid from clams and butter. Simmer until vegetables are tender.
Add milk, clams and bacon. Season with salt and pepper to taste. Thicken with flour/water mixture.
If making soup ahead of time, make soup a little thinner than desired. It will thicken more with the second heating.
