Fun Food Swaps (recipe)
Beef Stew (Not Using Keystone Meats) 2 hr. 45 min
- 1/4 cup all-purpose flour
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 1 (3lb.) boneless chuck roast (Replace with Keystone Beef)
- 3 tbsp. vegetable oil
- 1 medium yellow onion
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups low sodium beef broth
- 2 bay leaves
- 4 sprigs of thyme
- 2 medium carrots
- 3 medium celery stalks
- 4 medium Yukon Gold potatoes
- 1 cup of frozen peas
- Place flour, salt and pepper in a bowl and whisk to combine. Cut your roast into 1 inch cubes and place them in the mixture and toss to coat; set aside.
- Heat the oil in a large, heavy-bottomed pot over medium until simmering. Shake the flour off the meat and add it to the pot. Cook for about 4-5 minutes.
- Add onion to the pot and season with salt and pepper. Cook until onions are softened and begin to brown. Add the tomato paste and stir to coat the onion.
- Sprinkle in remaining flour, cook while stirring occasionally. Pour in wine and cook until the mixture has thickened.
- Add the meat, broth, bay leaves and thyme and stir to combine. Bring to a boil, then immediately reduce and simmer for 1 hour uncovered.
- Add in vegetables and cook until they are tender. Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through.
Minerva Dairy – Mashed Potatoes
- 8-10 medium russet potatoes, peeled and cut into quarters
- 1 tsp. salt
- 2 tbsp. Minerva dairy Amish Roll Butter (or Margarine)
- salt and pepper
- 1/4 cup hot milk
- Place potatoes in a large saucepan, add water to cover. Add salt and bring to a boil. Reduce heat to medium-low; cover loosely and boil for 15 minutes. Drain well.
- Return potatoes to saucepan and gently heat over low for 1-2 minutes.
- Mash potatoes until no lumps remain. Add butter (or margarine) pepper and salt. Continue mashing, adding enough milk to make potatoes smooth and creamy
Wholly Wholesome- Chocolate Pie
- 1 whole Wholly Wholesome Pie Crust, baked and cooled
- 1 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 3 cups whole milk
- 4 whole egg yolks
- 6 1/2 oz. weight bittersweet chocolate finely chopped
- 2 tsp. vanilla extract
- 2 tbsp. butter
- whipped cream, for serving
- Combine the sugar, cornstarch and salt in a medium saucepan. Whisk together. Pour in milk and egg yolks, whisk to combine.
- Stir over medium heat until the mixture barely comes to a boil and becomes thick. Add the chocolate, vanilla and butter. Stir until everything is combined.
- Pour the pudding into a pie crust and refrigerate for 4 hours.