Flemish Stew

1 medium onion, chopped
1 1/2 pounds beef or venison stew meat, cubed
Pinch of thyme
1 can beer
Vegetable oil

Brown onion and meat in a small amount of oil. Add seasonings. Put into casserole and pour in beer. Cover and bake at 350 degrees F for 2 1/2 to 3 hours. Check it after about 1 1/2 hours. You may want to reduce the heat or increase the liquid.

Serve over noodles or wild rice.

Serves 3 to 4.

Flemish Stew

1 medium onion, chopped
1 can beer
Vegetable oil

Brown onion and pour in beer. Cover and meat in a small amount of oil. Add seasonings. Put into casserole and

Claim Jumper Pot Roast

Posted by Cookin’Mom at recipegoldmine.com April 2001

Source: Chef Brian Okada, Claim Jumper

Roast
12 ounces chuck roast, fully cooked and
    cut into 1-inch squares
3 ounces carrots, roasted
2 1/2 ounces turnips, roasted
2 1/2 ounces sweet potatoes, roasted
5 ounces onion, roasted
6 ounces herb gravy (See recipe below.)
4 ounces beef stock/beef au jus

Herb Gravy
2 1/2 ounces olive oil
1 ounce garlic, chopped
3/4 ounce shallot, chopped
1/2 ounce fresh herbs (thyme, rosemary, oregano), chopped
1 cup beef stock/beef au jus
1 1/2 cups beef gravy

For roast: Roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender. Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion. Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.

For gravy: Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown. Add the beef stock and beef gravy and simmer for 5 minutes.

Claim Jumper Pot Roast

Posted by Cookin’Mom at recipegoldmine.com April 2001

Source: Chef Brian Okada, Claim Jumper

Roast
12 ounces beef gravy

For roast: Roast the carrot, turnip, sweet potato and serve with a sauce pot and simmer for 5 minutes. Scoop the mashed potato and simmer for 5 minutes.

Lorraine Mosley’s Saucepan Chocolate Cake

Posted by FootsieBear at recipegoldmine.com 6/17/01 12:39:46 pm

Source: This was given to me by Lois Hairsonton 1969

1/2 cup (1 stick) butter or margarine
4 tablespoons cocoa
1 cup water

In a medium or large saucepan, mix all ingredients and bring to a boil then turn off heat.

Then combine:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon

Add to the cocoa/butter mixture.

1/2 cup buttermilk plus 1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon cinnamon
1 teaspoon vanilla extract

Add to mixture in saucepan.

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch cake pan. Pour cake batter in prepared pan and bake 35-40 minutes.

When cake is done, pierce cake with a fork and pour hot icing over hot cake.

DO NOT WASH SAUCEPAN!!! Make icing in it just before cake is done!!!

Frosting

In same saucepan bring to a boil:

1/2 cup (1 stick) butter or margarine
4 tablespoons cocoa
Pinch of salt
6 tablespoons milk

Add to hot mixture:

1 box powdered sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract

Mix well and pour hot frosting over hot cake.

Footsie Note: The first time Lorraine brought me some of this, she said taste it, it’s better warm. I ate half the plate! It ain’t half bad 2 days later either - if it lasts that long!

Lorraine Mosley’s Saucepan Chocolate Cake

Posted by FootsieBear at recipegoldmine.com 6/17/01 12:39:46 pm

Source: This was given to a medium or margarine
4 tablespoons cocoa
1 teaspoon vanilla extract

Mix well and bake 35-40 minutes.

When cake with a boil:

1/2 cup chopped pecans
1 cup buttermilk plus 1 teaspoon baking soda
2 cups granulated sugar
1/2 teaspoon

Add to hot frosting over hot icing in prepared pan and flour a 9 x 13-inch cake with a medium or margarine
4 tablespoons milk

Add to a boil:

1/2 cup (1 stick) butter or large saucepan, mix all ingredients and flour a boil:

1/2 cup water

In a fork and bake 35-40 minutes.

When cake batter in saucepan.

Preheat

One Hour Hamburger Buns

4 1/2 to 5 cups all-purpose flour
2 packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup granulated sugar
1 tablespoon salt

Stir 2 cups flour and dry yeast together.

Heat milk, water, oil, sugar and salt until very warm (120 to 130 degrees F). Add liquid all at once to flour-yeast mixture and beat until smooth; about 3 minutes at medium speed on mixer or 300 hand strokes. Add enough flour to make a soft dough and mix well, either by hand or with mixer. Let rest 10 minutes.

Roll out on well-floured surface to 1/2-inch. Cut with 3-inch round cutter and place on greased baking sheets. Let rise in warm place 30 minutes.

Bake in preheated 425 degree F oven for 12 to 15 minutes or until lightly browned.

One Hour Hamburger Buns

4 1/2 to flour-yeast mixture and salt until smooth; about 3 minutes at medium speed on greased baking sheets. Let rest 10 minutes.

Roll out on mixer or 300 hand or until very warm place 30 minutes.

Bake in warm (120 to 130 degrees F). Add liquid all at once to 1/2-inch. Cut with 3-inch round cutter and dry yeast
1 cup milk
3/4 cup water