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ONION BEEF FETTUCCINE

~Submitted by Margo, SW CO

450* - Serves 8 - MY TNT - Good

3 c thinly sliced onions
1/4 c butter (no substitutes)
1 pound ground beef
3 TBSP all purpose flour
1 TBSP brown sugar
1 tsp salt
1/2 tsp pepper
2 (14 1/2 oz) cans beef broth
8 oz fettuccine cooked and drained
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan Cheese

In a skillet, sauté onions in butter for 10-15 minutes or until caramelized (do not overbrown). Remove onions with a slotted spoon. In the same skillet, cook beef over medium heat until no longer pink; drain. Return onions to skillet.

In bowl, combine the flour, brown sugar, salt, pepper and cumin. Gradually stir in the broth until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened.

Place fettuccine in a greased 4 quart baking dish. Top with beef mixture. Combine cheeses; sprinkle over the top. Bake, uncovered, at 450ºF for 15 minutes or till cheese is melted.

Recipe from Taste Of Home Ground Beef Cookbook

HEARTY POTATO CHOWDER

~Submitted by Mary, TN

Table salt & pepper to taste
1 cup broccoli florets
2 cups finely chopped onion
3 to 4 cups diced potatoes
1 cup finely grated carrot
3 Tbsp butter
3 cups water
3 cups milk
3 cups chopped smoked sausage
1 cup finely chopped celery

Melt butter in large pot and sauté onions. When onions are tender, add water, carrot, celery, potatoes, broccoli and sausage. Add salt and pepper to taste and bring to a boil. Simmer for 15 minutes or until potatoes are tender. Add milk, stir thoroughly and serve hot. Serve with fresh baked bread. Note: Recipe states this serves 6, but would say at least 8. I added 1 cup of grated cheese to this also.

MICROWAVE PEANUT BRITTLE

~Submitted by Edna, Decatur, IL

1 cup sugar
1/2 cup white syrup
Stir together in a 1 1/2 quart casserole dish. Microwave on high for 4 minutes.
Stir in 1 cup roasted peanuts. Microwave on high for 3-5 min or until light brown.
Add 1 tsp butter, 1 tsp vanilla blending well.
Microwave on high for 1-2 min more. Peanuts will be light brown and syrup very hot.
Stir in 1 tsp baking soda gently until light and foamy.
Quickly pour mixture onto LIGHTLY buttered cookie sheet. Let cool over 30-60 min. When cool, break into small pieces and store in airtight container. Great for gift giving.

SANTA FE STEW

~Submitted by Jessica, Corfu, Greece

1 c. dried pinto beans, rinsed, picked over
1 (2 3/4 lb.) boneless chuck roast, well trimmed and cut into 1 1/2 inch pieces
Salt and freshly ground pepper
Santa Fe Seasoning* (recipe follows)
3 tbsp. all-purpose flour
6 tbsp. vegetable oil
2 lg. onions, cut into 1/2 inch pieces
8 garlic cloves, minced
1 jalapeno pepper, minced with seeds
3 tbsp. tomato paste
1 1/2 c. red Zinfandel wine
2 c. beef stock or canned low-salt broth
1 (28 oz.) can Italian plum tomatoes, drained
1 smoked ham hock
1/2 tsp. dried red pepper flakes
11 oz. smoked kielbasa sausage, cut diagonally into 1 inch wide pieces
2 bell peppers, red and/or yellow, cut into 1 1/2 inch triangles
2 green chilies, cut into 1 1/2 inch triangles
3 zucchini, cut into 1 inch thick rounds

Place beans in heavy medium saucepan with enough cold water to cover. Bring to boil. Remove from heat. Cover and let stand 1 hour. Drain beans. Place beef in large bowl. Season with salt and pepper. Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well. Add flour and toss to coat. Heat 4 tablespoons oil in heavy 4 quart Dutch oven over medium high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon. Add remaining 2 tablespoons oil. Reduce heat to medium. Add onions and all but 2 teaspoons remaining seasoning mix and toss to coat. Add garlic, jalapeno and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock and red pepper flakes and bring to simmer. Return meat to Dutch oven. Reduce heat, cover partially and simmer 30 minutes, stirring occasionally. Add beans, cover partially and simmer 1 hour. Uncover, add reserved 2 teaspoons seasoning mix and simmer until meat and beans are tender, stirring occasionally, about 45 minutes. Degrease stew if necessary. Remove ham hock; trim fat and discard. Cut ham meat into 1/2-inch pieces. Mix into stew. Cook smoked kielbasa sausage in heavy large skillet over medium high heat until cooked through, about 2 minutes per side. Transfer to plate. Add peppers, green chilies and zucchini and sauté until crisp-tender, about 5 minutes. Mix sausage and vegetables into stew and simmer until just tender, about 5 minutes. Ladle into bowls.

*SANTA FE SEASONING:
1 tbsp. plus 1/2 tsp. ground cumin
2 1/2 tsp. ground coriander
2 1/2 tsp. chili powder
2 tsp. dried oregano, crumbled
2 tsp. dried thyme, crumbled
1/4 tsp. (generous) ground cloves
1/4 tsp. ground allspice
1/4 tsp. cinnamon

Mix all ingredients in bowl.

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For Two...

SPINACH SALAD WITH ITALIAN SAUSAGE

~Submitted by Larry Holmes, Ontario, Canada

4 cups packed stemmed spinach, torn into bite-size pieces (about ¾ bunch)
1 teaspoon olive oil
4 hot Italian sausages

3 green onions, sliced
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
salt and freshly ground pepper

Place spinach in large bowl. Heat 1 teaspoon olive oil in heavy large skillet over medium heat. Add sausages and cook until browned and cooked through. Transfer sausages to paper towels using slotted spoon. Drain sausages and then slice ½ inch thick.

Heat drippings in skillet over medium heat. Add green onions and stir 1 minute. Add vinegar and bring to boil, scraping up any browned bits. Mix in 1 tablespoon olive oil and mustard. Add sausages and toss to coat. Season with salt and pepper. Pour over spinach and toss. Adjust seasoning.

Serves 2 (may be doubled or tripled)