Great Groceries Recipe Archive-January 2000

Old Time Beef Stew
A slow cooker recipe that’s sure to be a hit!

1 1/2 lbs. beef stew meat, cut into 1 inch cubes
1 Tbls. cooking oil
4 medium carrots, cut into 3/4 inch slices
3 medium potatoes, cut into 1 inch chunks
8 oz. boiling onions, peeled and halved, or 1/2 of a 16 oz. package frozen small whole onions
3 Tbls. quick-cooking tapioca
2 Tbls. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 bay leaves
3 cups water

In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3 1/2 , 4, or 5 qt. crockery cooker place the carrots, potatoes and onions. Add meat. Sprinkle with tapioca, Worcestershire sauce, salt, and pepper. Add bay leaves. Pour water over all.

Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Remove bay leaves. If desired, serve with warm corn bread or biscuits. Makes 6 servings.

Old Fashioned Macaroni and Cheese
This is the ultimate comfort food

1 (8 oz.) package elbow macaroni
3 cups (12 oz.) shredded Cheddar cheese, divided
2 large eggs, lightly beaten
1 1/2 cups milk
3/4 tsp. salt
1/8 tsp. pepper
Paprika

Cook macaroni according to package directions; drain. Layer one-third of macaroni in a lightly greased 2 quart baking dish; sprinkle with 1 cup cheese. Repeat procedure with remaining two-thirds macaroni and 1 cup cheese, ending with macaroni. Reserve remaining 1 cup cheese.
Combine eggs and next 3 ingredients, stirring with a wire whisk or fork until blended. Pour mixture over macaroni. Cover and bake at 350 degrees for 45 minutes or until thoroughly heated. Uncover and sprinkle with remaining 1 cup cheese and paprika. Cover; let stand 10 minutes before serving. Serves 8.

Chocolate Chocolate Cookies
These cookies have an intense chocolate flavor and chewy texture

2 1/2 cups semisweet chocolate chips
6 Tbls. all purpose flour
1/2 tsp. baking powder
3/4 cup sugar
2 large eggs
2 Tbls. dark corn syrup
Optional: 1/2 tsp. peppermint extract

Preheat oven to 350 degrees. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.

Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup in medium bowl until thick, about 3 minutes. If using peppermint extract, add as well. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.

Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Makes 21 cookies.