"With sausage, chicken and shrimp plus rice, a medley of vegetables and the
'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."
“I love pot roast, but since I live alone, I find it easier to cook stew meat,” Roberta Young writes from San Diego, California. “I cook 3 pounds of lean beef stew meat or a roast I cut up myself…whatever’s on sale. Then I make my recipe for Beef Stew Mix, divide it up in three containers and freeze. You can alter the seasonings, if you wish.”
"I created this savory stew one evening while trying to use up leftover ham," recalls Shannon Smith of Mt. Horeb, Wisconsin. "My husband loved it and told me to write down the recipe. I passed it on to the other women in the family...now it's everyone's favorite."
Every spring, my family heads to our timber to collect morel mushrooms and then stock up on this stew, because nothing tastes better than being able to enjoy it out of season. If you aren't lucky enough to have morels, button mushrooms or baby portobellos will work too. —Amy Wertheim, Atlanta, Illinois
“I modified the ingredients in this main dish to suit my family,” notes Geri Faustich of Appleton, Wisconsin. “It’s quick to put together in the morning, and at the end of the day, all we do is cook the noodles and eat!” TIP: “This recipe can be doubled or tripled, which I often do when we’re spending time at the cottage with two other families.”
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.—Elodie Rosinovsky, Brighton, Massachusetts