Po’ Man Beef Stew

1 1/2 Lbs. Ground beef or Ground turkey

1/2 Yellow onion

2 Tbsp butter or margarine

1 Can Diced tomatoes, drain well and set juice aside

1 Can Diced potatoes, drained

1 Can Diced carrots, drained

2 C Water

2 Beef bouillon cubes or 2 C Beef broth (omit 2 C Water for broth)

1 Pkg brown gravy mix

1 Tsp black pepper

2 Tsp Season All

1/8 C Worcestershire sauce

1/4 C Ketchup

1/2 C Brown Sugar

Juice saved from can of tomatoes

In a large cooking pot, brown ground beef and drain well. Add beef back to pot along with the onions and butter, sauteing until onions are soft. Combine with tomatoes, potatoes and carrots; set aside.

In a small sauce pan, bring water to a boil with bouillon cubes, stirring constantly. Reduce heat and stir in in brown gravy mix, whisking continually until well blended.  Add black pepper, Season All, Worcestershire sauce, ketchup, brown sugar and tomato juice. Bring to a boil, stirring frequently.

Remove from heat and add sauce mixture to beef and vegetable mix. Bring to a boil. Cover and simmer 15 minutes.

Remove from Heat and let cool. (Optional) Serve over white rice and enjoy!

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Cornbread Muffins

INGREDIENTS:

1 Box Jiffy yellow cornbread mix

2/3 C. all purpose flour

1/3 C. Sugar

2 Tsp. Season All

1/2 Tsp. Black Pepper

2 Eggs (with box instructions)

1/3 C. Milk (with box instructions)

1/2 Can creamed corn

1/2 Yellow onion, finely diced (optional)

2-3 Tbsp. butter or margarine, melted

INSTRUCTIONS:

Preheat oven to 375 F. Mix together dry ingredients in a large bowl:  Jiffy mix, flour, sugar, Season All, and black pepper. To this mixture add eggs, milk, onion and creamed corn.

BAKING:

For cornbread muffins,  grease 12-cup muffin pan and bake for 20-25 minutes or until golden brown. For a 9×9 baking pan, grease baking pan and bake for 20 minutes or until golden brown. Using a microwave on high heat, melt the butter or margarine for 15 seconds or until soft and set aside. Once the cornbread is pulled from the oven, brush on melted butter or margarine. Let cool and enjoy!

Recipe yields approx. 12 servings.