Soup, stew recipes fill kitchens with inviting aromas
Cooking on the Colorado
Leigh Pless

We are finally getting some soup and stew weather and I love it. These dishes will fill your kitchen with a wonderfully inviting aroma; then complete your meal with hot rolls or breadsticks that are so soft and delicious that they melt in your mouth.

Easy Oven Stew

2 Tblsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1 to 2 lbs. beef, cut up for stew
2 Tblsp. vegetable oil
1 or 2 onions, quartered
1 C. sliced celery
6 small potatoes or cut up large
potatoes
6 small carrots, in chunks
Salt and pepper to taste
1 C. water
2 (8 ozs.) cans tomato sauce

Combine flour, salt, pepper and paprika in paper or plastic bag. Add beef and shake to coat meat with the seasoned flour. Put oil in 3-quart casserole. Add meat and toss well to coat meat with oil. Bake at 400 degrees, uncovered, for 15 minutes. Stir. Continue baking for another 15 minutes, or until meat is browned. Add vegetables and mix with meat and juices. Add water and salt and pepper to taste. Pour tomato sauce over all. Mix. Cover. Bake at 300 to 350 degrees for 1 to 2 hours, until meat and vegetables are tender.

Forgotten Pork Stew

1 1/2 lbs. pork stew meat, cut
into 1-inch cubes
3 medium carrots, cut into 3/4-
inch pieces
3 medium potatoes, peeled and
quartered
2 stalks celery, sliced
1 medium onion, chopped
1 (10 ozs.) package frozen lima
beans, thawed
1 can condensed tomato soup
1/2 C. water
2 Tblsp. quick-cooking tapioca
1 tsp. salt
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
In a Dutch oven combine meat, carrots, potatoes, celery, onion and lima beans. Combine tomato soup, water, tapioca, salt, basil, garlic powder and red pepper. Add to Dutch oven; stir to combine. Cover and bake at 325 degrees for 2 to 2 1/4 hours or until meat and vegetables are tender.

Deer Camp Soup

1 lb. navy beans, cooked
3 C. smoked ham, diced
2 cans Campbell's Cheddar
Cheese Soup
2 lbs. potatoes, diced
1 large onion, chopped
Drain and reserve liquid from cooked beans. Cook potatoes and onions together just barely covered with water. When beans, potatoes and onions are done, combine with cheese soup and ham. Add liquid from beans, to taste.

Cornmeal Muffins

1 C. yellow cornmeal
1 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. granulated sugar
2 egg whites
1 1/4 C. plain nonfat yogurt
1/4 C. vegetable oil
Vegetable cooking spray

Combine cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl; make a well in center of mixture. Combine egg whites, yogurt and oil; add to dry ingredients, stirring just until moistened. Spoon mixture into muffin pans coated with cooking spray, filling three-quarters full. Bake at 425 degrees F for 12 to 14 minutes or until golden brown. Remove muffins from pans immediately.

Buttermilk Pan Rolls

2 1/2 to 3 C. all-purpose flour
1 Pkg. Red Star Quick-Rise
Yeast
2 Tblsp. granulated sugar
1 tsp. salt
1/2 tsp. baking soda
1 C. buttermilk
1/4 C. water
1/4 C. shortening

Heat oven to 400 degrees . In large mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In saucepan, heat buttermilk, water and shortening until warm; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With table knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place about 20 minutes. Bake at 400 degrees for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.

Seasoned Sticks

2 C. lukewarm water
2 Pkgs. active dry yeast
2 Tblsp. granulated sugar
5 1/2 C. all-purpose flour
3/4 C. vegetable oil
1 egg white, beaten
Seasoned salt, onion
powder, coarse salt or a
mixture of cinnamon and
sugar

Dissolve yeast in lukewarm water in large bowl. Stir in sugar, flour and oil. Knead on lightly floured board for about 5 minutes. Shape into a ball. Place in lightly greased bowl. Cover; let stand for 30 minutes. Divide dough into thirds. Pat out dough to cover 3 well-greased cookie sheets. Cut dough into 1-inch wide, 5 inches long sticks. Brush with beaten egg white. Sprinkle desired seasoning over the tops of sticks. Bake at 400 degrees for 18 to 20 minutes. Remove to cooling rack.