Posted in Food and Beverage on 19.09.11
Use your oven on cool or cold days to make dinner and bake dessert at the same time. Your kitchen will feel cozy and the aromas will waft throughout your house. As your family members enter the house you will hear, "Something sure smells good in here," or something similar. This stew is very tasty with the flavors of V-8 juice and dry onion soup mix giving it a slightly different twist. The Oven Beef Stew bakes at 350 degrees for 3 hours. While it is baking, mix up the Easy Pineapple Cake and let it bake beside the stew.
OVEN BEEF STEW
This is an old recipe from my childhood in Southern Indiana.
1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper
Preheat oven to 350 degrees.
Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.
MS SOWDERS' EASY PINEAPPLE CAKE
1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired
Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.comAuthor: Grandma Linda