Beef with Mushroom Gravy

3 lbs. stew beef
1 can Campbell's Cream of Mushroom soup, undiluted
1 can Campbell's French Onion soup, undiluted
1/2 can water
Pepper, if desired
Use NO salt

First of all, let me tell you that I hate mushrooms! But you will never even know they're in this recipe. Place stew beef in casserole dish. Do not cut meat into smaller pieces. Combine soups with the 1/2 can water; pour over meat, being sure that meat is fully covered. Bake covered for first half of the time, and uncovered the last half, at 350 degrees for 3 hours. I don't care for mushrooms at all, but you will never taste them in this recipe. This makes its own gravy, and the meat will just melt in your mouth! Great served over mashed potatoes, rice, noodles or biscuits. YUMMY! (Will post a pic next time I make it.)

Sandwich Rolls

The recipe for these rolls is just my basic bread dough, same recipe I used for my pizza crusts in an earlier post.

BASIC BREAD DOUGH

1 1/2 cups milk
2 Tbsp. sugar
1 tsp. salt (optional)
2 Tbsp. oil
4 cups flour
1 pkg. Fleischmann's Rapid Rise Dry Yeast

Heat first 4 ingredients in small mixing bowl on High in microwave for 1 minute. Pour into bread machine pan. Add the flour. Make indentation in top of flour with spoon. Pour dry yeast in center of flour. Set machine on dough setting. 1 hour 20 minutes later, the dough is ready to be made into rolls.

Divide dough in half, and make 6 balls of dough from each half. On a LARGE Air-Bake cookie sheet, lightly sprayed with Pam, form each ball of dough into a roll. Flatten each roll to resemble a hamburger roll. I like to make some smaller for times when I prefer just a small sandwich.

Grease tops, cover with wax paper and allow to rise 30 minutes in a warm place. I heat my oven for just 1 minute and raise my rolls in it. Bake at 400 degrees in preheated oven for approximately 15 minutes until brown and hollow sounding when lightly tapped. By using the larger size baking sheet, I can fit all 12 on the same sheet. Cool thoroughly on cooling racks. Store in plastic storage bags in refrigerator. They freeze well, too. Yield: 12 large rolls. ENJOY!!!

Pizza Crusts

(Time: 1 hr. 45 min., start to finish)

1 1/2 cups milk
2 Tbsp. sugar
1 tsp. salt (optional)
2 Tbsp. oil
4 cups flour
1 pkg. Fleischmann's Dry Yeast



Heat first 4 ingredients in small mixing bowl on High in microwave for 1 minute. Pour into bread machine pan. Add the flour. Make indentation in top of flour with spoon. Pour dry yeast in center of flour. Set machine on dough setting. 1 hour 20 minutes later, the dough is ready to be made into crusts.

Divide dough in half, and make 6 balls of dough from each half. On Air-Bake cookie sheets, lightly sprayed with Pam, form each ball of dough into a pizza crust. I make mine bread-and-butter-plate size.

Bake at 400 degrees in preheated oven for approximately 8 minutes. I bake one sheet while I form the remaining 6 on another sheet. Cool thoroughly on cooling racks. Store in plastic storage bags in refrigerator. They freeze well, too. Yield: 12 crusts. ENJOY!!!

Strawberry Whipped Sensation

(20-minute prep time, plus freezing)

4 cups fresh strawberried, sliced as shown, divided
1 can (14oz.) Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz.) Cool Whip, thawed, divided
16 Oreo cookies, finely chopped
2 Tbsp. butter, melted

LINE 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in Eagle Brand milk, lemon juice and 2 cups of the Cool Whip; pour into pan.

TOP with combined chopped cookies and butter; press into mixture. Cover.

FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced. Makes 12 servings.

Yummy Chocolate Pie

2 (4-serving size) chocolate INSTANT pudding
1 1/2 c. milk
1 (8-ounce) Cool Whip
1 chocolate pie shell

Mix pudding with the 1 1/2 cups milk and half of the Cool Whip. Pour in pie shell; chill til firm. Before serving, top with remaining Cool Whip. Quick and sooooo good!!!

Easy Apple Crisp

1 c. flour
1 c. sugar
1 tsp, baking powder
1 egg
1/3 c. oleo, softened
6 c. apples, peeled and sliced

Place the sliced apples in an ungreased 8x8 baking dish or an 8 or 9-inch pie plate. Combine well first 3 ingredients together. Add fork-beaten egg, stirring well. Add oleo and mix til crumbly. Sprinkle crumb mixture over apples, covering completely. Sprinkle with nutmeg and cinnamon. Bake at 350 for 30-40 minutes, til apples are done and top is brown. Serve with vanilla ice cream!