winter3

This is a great meal if you have left over mashed potatoes. But there are some delicious brands of prepared mashed potatoes available at the supermarket these days. Otherwise, you'll just have to whip some up! :o)
1 1/4 lbs. ground beef
1 medium yellow onion (chopped)
8 oz. canned sliced mushrooms, or fresh sliced mushrooms
1 jar beef gravy
1 pkg. frozen kernal corn, thawed and drained or 1 can drained
Mashed potatoes
Cheddar Cheese (optional)
In a skillet brown the beef, onions and mushrooms. Add half of the jar of gravy to the beef mixture. Fill an 8 inch square Pyrex baking dish with the browned beef. Pat it down tightly. Cover this with a good layer of kernel corn. Spread a nice layer of mashed potatoes over the corn. (Cheese may be mixed in with the potatoes, if desired). Chris likes to make a piping bag by cutting the corner off a sturdy plastic bag and then piping rows of potatoes over the top of the corn. Bake at 350* for one hour. Some hot gravy can be served on the side if the pie seems a little dry.

2 cloves of garlic (chopped)
2 T. olive oil
1/2 c. chopped spinach (fresh or frozen)
1 16 oz. can Lentil Soup
4 T. of your favorite jarred pasta sauce
dried oregano
dried basil
1 cup of cooked small shaped pasta (such as orzo, ditalini, small bow ties or tubetti)
In a medium saucepan saute garlic in the olive oil. Add the spinach, soup and pasta sauce. Add a few shakes of oregano and basil to taste. Heat well, stirring occasionally. Add pasta to soup . Serve with grated parmesan or romano cheese and crunchy Italian bread. Well thanks for those Brother, they are sure to keep us warm and toasty, and they are certainly easy enough for our working Moms!

This one takes a long time...but not YOUR time! While this meal slow cooks you're free to do other things!
3-4 lbs. rump roast or bottom round, rubbed with flour
10 cloves of garlic (unpeeled)
1/2 cup red wine or 1/2 c. red balsamic vinegar mixed with 1 T. sugar
1 28. oz can of red peeled tomatoes (chopped and with all the juice)
3 T. olive oil
1 can beef broth
In a Dutch Oven or oven proof 4 qt. sauce pan with lid, brown the meat on all sides in the olive oil. Remove, the meat and while the pot is still hot, add the wine, and scrape the bottom of the pot. Return the meat to the pan and cover with tomatoes and the juice. Add the garlic. Cover and cook for 4 hours in an oven which has been pre-heated to 300 degrees. Check from time to time, and if juices have evaporated too much, add some of the beef broth as necessary. Serve with pasta, noodles or potatoes.

Well..that's it! For other recipes and parties, don't forget to visit The Winecellar and...Stay Warm!

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