These once again come from ole Shelly Mae, and her Church Cook Book. I don’t think that around our house Deb could use the name No Peekie Stew. The reasoning is that ever since we’ve first met, no matter what she might be cooking, once I got a good whiff of it…I had to pull a lid and take a little “Peekie” into the pot!
No Peekie Stew
- 2lbs. boneless beef stew meat, cut into 1 to 1 ½ inch cubes
- 1 can cream of mushroom soup, or use 1 can cream chicken soup
- 1 pkg. Lipton onion soup mix with 1 cup water
- 1 package of 6 to 8 oz. wide noodles
- 2 tablespoons of butter
Heat oven to 350. In a 3qt. casserole combine the stew meat, mushroom soup, onion soup mix and water. Mix well.
Cover and bake at 350 for 3 hours. Prepare the noodles as the package directs. Drain and toss with butter. To serve place noodles on platter and top with stew
Can be served over rice.
Juanita Gillis
Potato Soup
- 2 cups water
- 1cup milk
- 2 medium potatoes, diced
- 1 teaspoon pepper
- ½ cup instant potato flakes
- ½ small onion, diced
- ¼ cup butter
- 1 tablespoon salt
Boil the water, milk, butter, salt, and pepper. Stir in the diced potatoes and diced onions. Cook on medium heat until potatoes are tender. Stir in the potatoes flakes, cut off heat.
Other finely chopped vegetables may be added if you wish. It is entirely your preference as to what you like.