1 1/2 lbs. boneless beef – cubed
2 Tbls. vegetable oil
2 tsp. onion salt
1 tsp. garlic salt
1/2 cup white vinegar
1 cup beef broth
1 1/2 qts. water
1 lb. bag egg noodles
In a large, oven-proof skillet, brown beef cubes in oil and salts.
Add vinegar to pan and simmer for 5 minutes.
Add beef broth and water to pan.
Cover pan and bake in a 350 degree oven for 1 1/2 hours.
Remove from oven, bring to boil on stove top, and add noodles.
Boil for 20 minutes.
1/2 med. onion – chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk – low fat okay
2 cups chicken broth
3 med. potatoes – peeled, cubed
2 green onions – trimmed, sliced
1/2 rib celery – minced
1/4 med. carrot – grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon – crumbled
Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
1/2 sm. onion – chopped
1/2 sm. green bell pepper – seeded, chopped
1/2 cup real butter – divided
1/2 cup all-purpose flour – divided
4 oz. can crabmeat – drained
1/2 lb. raw shrimp – peeled, deveined, tails removed
1/4 lb. scallops – halved
1/4 lb. flounder fillets
1 1/2 cups milk – low-fat okay
1/2 cup shredded sharp cheddar cheese
2 tsp. white vinegar
1/2 tsp. Old Bay® seasoning
1/4 cup grated Parmesan cheese
Sauté onion and pepper in 1/4 cup butter until tender; stir in 1/4 cup flour and cook for 10 minutes; stir in crabmeat; remove from heat; set aside.
Cover shrimp, scallops, and flounder with water, bring to a boil, simmer for 3 minutes; drain, reserving 1/2 cup of the cooking liquid; set the seafood aside.
Melt 1/4 cup butter, stir in 1/4 cup flour, cook for 1 minute; stir in milk and reserved cooking liquid, cook over medium heat, stirring constantly, until the mixture is thick; stir in cheddar, vinegar, crab boil seasoning, and seafood.
Press crabmeat mixture into the bottom of a greased 13\” X 9\” X 2\” baking dish, spoon seafood mixture evenly over top, sprinkle evenly with Parmesan.
Bake in a 350 degree oven for 30 minutes, or until lightly browned.
1 cup boiling water
2 Tbls. Old Bay® seasoning
1 Tbls. distilled white vinegar
1 Tbls. lemon juice
1 lb. cooked shrimp
cocktail sauce – as needed
Place water, crab boil seasoning, vinegar, and lemon juice in a re-sealable plastic bag; knead to mix.
Add shrimp to bag, seal, and refrigerate at least 2 hours, overnight is best.
Drain shrimp through a collander and arrange on a serving dish with a cup of cocktail sauce for dipping; serve cold.