De Lux Potatoes

De Lux Potatoes
Courtesy of my friend Erica (who got it from her Grandmother) in Ohio.

2 lb. Pkg. Frozen hashbrown potatoes (Ore Ida)
Let thaw 40-60 mins. or until they are broken apart.

In large bowl, combine:
potatoes
1 onion diced thin
1 can cream of chicken soup
8 oz. grated cheddar cheese
1 pt. sour cream
1 stick butter or margarine, melted
salt and pepper

Mix ingredients well. Spoon into buttered 9x13 glass dish. Bake in preheated oven at 350* for 60-90 minutes. Last 10 minutes of baking time, place crushed potato chips (Lay's) on top.

Grandpa's favorite Beef Rib Recipe

Downhome Barbecue Beef Short Ribs (courtesy of Food Network)
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 10 min Level:
-- Serves: 8 servings
Ingredients
8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup brown mustard
1/2 cup red wine vinegar
1/3 cup brown sugar
2 tablespoons tomato paste
1 teaspoon cayenne pepper
3 tablespoons butter, melted
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 tablespoon granulated onion
1 tablespoon granulated garlic
Salt and pepper, to taste
Directions
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.
NOTE: Let rib water cool, then freeze it for use as Beef Stock in future recipes.

Beef Stew - a la Grandpa's orders

Well, I am "winging it" with a gourmet beef stew. Grandpa is dictating the process to me, but has yet to give me any actual measurements (just the ingredients), so I'm sort of making this up as I go. So far it tastes and smells delicious, so I guess this collaboration is working well.
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BEEF STEW
4-4.5 pounds boneless shoulder roast
1/4 cup olive oil
2 Vidalia Onions - coursely chopped
3 Green Bell Peppers - coursely chopped
2 Jalepeno peppers (de-seeded, and cores removed) - chopped
1 small bag baby carrots
2 celery stalks - coursely chopped
1 small container of chopped mushrooms (fresh)
1 cup red wine
4 cups beef stock (or broth)
4 Idaho potatoes (coursely chopped) - no need to peel unless you prefer them that way.
1/4 cup flour
1 big bay leaf (or 2 small ones)

Instructions:
Set Roast out to thaw (unless fresh)
Cut into 1 inch cubes
Put olive oil into a large pot, heat to medium low, and brown the cubes of beef, then remove the cubes and set aside.
Add coursely chopped onions, simmer in remaining olive oil/liquid, until translucent
Add celery and peppers, simmer until soft
Add flour and red wine, make a roux - careful not to burn, keep stirring
Then add carrots and potatoes, bay leaf, all of the cubed/seared beef, and beef stock/broth, bring to gentle boil
Add mushrooms.
Turn down heat to simmer. keep simmering, uncovered, stirring occaisionally for 1-2 hours (until beef cubes are tender)- basically you are reducing the broth down to the good stuff. mmm...
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Serve in bowls. Side of toasted slices of french bread (or sliced/toasted baguette).