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INGREDIENTS Pie Crust, make your own or store bought is fine For Beef Stew: 2 to 3 Tbsp Flour 1 lb. cubed Beef Stew Meat 2 Tbsp Olive Oil 3 Garlic Cloves, halved 4 cups Beef Broth 3 Potatoes, peeled and cut into bite-size pieces 3 or 4 Carrots, peeled and cut into 2 inch pieces 3 Celery Stalks, cut into 2 inch pieces 1 large Onion, peeled and cut into large pieces 1 Tbsp Worcestershire Sauce 2 tsp fresh Parsley, chopped 1 tsp Salt 1 tsp fresh ground Black Pepper 1/2 tsp Thyme 1/2 tsp Rosemary 1 Bay Leaf 1/2 cup Red Wine, if desired (optional) METHOD Place the flour in a large bowl and add the beef, stirring to coat completely with the flour. Set aside. In a heavy large saucepan place the olive oil over medium heat. Add in the garlic cloves to flavor the olive oil allow to saute for a minute, stirring once or twice (don’t let the garlic burn). Put the beef in the saucepan and cook until browned, stirring as needed. Once the beef is done, add in the beef stock, stirring to release anythi...

Ingredients 8 slices bacon, cut into 1/2-inch pieces 1/3 cup finely chopped sweet onion 1 cup all-purpose flour 2 tablespoons chopped fresh chives 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 2/3 cup milk 1 large egg, beaten 1 tablespoon canola or vegetable oil 1 cup frozen, canned or fresh corn 1/2 cup shredded Monterey Jack cheese warm maple syrup, for serving methods 1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside. 2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little mor...

Breading 4 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil 1). Cut chicken into 1 inch cubes. Season with salt and pepper. 2). Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs. 3). Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Sauce 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides. Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.