Beef Stew

The dropping temperatures of early fall has the home style chef flexing
their creative muscles for making delicious home made stews. Simmering
in a dutch over or a crock pot their fragrance fills the kitchen with an intense
aroma. Although instead of meat, they are made with chicken and vegetables then garnished with a sprinkle of fresh chopped parsley and grated parmesan cheese.

Chicken & Broccoli Stew

Beef Stew

(Serves 4-bowls or 6-cups)

4-chicken breasts, skinned and boned

1-large head broccoli, rinsed and the stem peeled then cutting it lengthwise

1-bunch fresh carrots, rinsed and the skin peeled, then cut into ¼-inch round pieces

1-medium yellow onion, the skin removed and cut into slices and then halved

3-cloves garlic, the peeling removed and chopped

1-lb yellow squash, rinsed ,peeled and then cut lengthwise

1-medium can pureed tomatoes

Salt & pepper

Garnish:

2-Tlbs finely chopped parsley

2-Tlbs grated parmesan cheese

Gravy:

2-cans chicken broth

2-cans cold water

2-Tlbs worcestershire sauce

2-Tlbs. corn starch

Directions: Purchase the chicken breasts already boned and skinned of have the butcher do it. Rinse the vegetables and then peel and remove the ends of the carrots and the broccoli. Prepare a large pot of salted boiling water and cook the peeled and cut into one-quarter rounds and the sliced lengthwise broccoli in the water for five minutes. In the stew pot or large dutch oven add 2-Tlbs cooking oil: Canola, olive, or corn and sauté the
sliced onions and the boneless and skinless chicken breasts until the onions are wilted
and the chicken has turned white on both sides. Add the rest of the raw vegetables and the
par-boiled vegetables to the chicken and the onions seasoning with the salt and the pepper. Make the gravy and stir it into the ingredients if too thick add some more liquid. . Simmer on medium-low for an hour and check for seasoning it again.. Into a small bowl mix the chopped parsley and the parmesan cheese sprinkling it on top of each serving of the stew. Serve over long-grained white rice,a tossed green salad with a favorite salad dressing and slices of hot garlic bread.

Dessert is nothing more than an Easy Apple Strudel from Pepperidge Farm.

Easy Apple Strudel

(Makes 6 servings)

1/2 package (17 1/4-oz Pepperidge farm frozen puff pastry sheets (1-sheet)

1-egg

1-Tlb water

1-can (21 ounces) apple slices

Directions: Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. With short side
facing you, spoon pie filling on bottom half of pastry to within 1-inch of edges. Starting at short side, roll up like a jelly roll. Place steam-side down on baking sheet. Tuck ends under to seal. Brush with
egg mixture. Cut several two-inch long slits two-inches apart on top. Bake thirty-five minutes. Cool
on rack for thirty minutes. Slice and serve warm.

Fall Weather Stews-Chicken & Broccoli Stew

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