Hearty Beef Stew

2 pounds lean beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 bay leaf
1 tsp black pepper, freshly ground
4 cups water
1 cup red wine
1 cup celery, chopped
4 cups potato, chopped
2 cups carrots, chopped
8 oz. mushrooms, chopped

In non-stick dutch oven or large pot, sear beef over medium high heat, stirring to brown on all sides. Add onion and garlic plus 1 tsp water and continue cooking until onion is translucent and softened. Add spices, stirring quickly to coat for 1 minute. Add water, wine and 2 cups potatoes. Bring to boil. Reduce heat to low. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth. Add remaining potatoes and additional vegetables, as well as additional 1-2 cups water if necessary. Return to boil and cook over low heat for another hour, or until vegetables are tender.

Guiltless French Fries

3 large russet potatoes
1 egg white
black pepper, freshly ground

Cut potatoes into thin french fry-size strips. In bowl, whip egg white until foamy. Add black pepper and mix. Add potatoes and toss to coat well. Spread potatoes on non-stick cookie sheet in single layer. Cook for 30-35 minutes at 450 or until potatoes are crisp and brown.

Creamy Potato Salad

1 lb. red potatoes, cut into chucks (about 4 potatoes)
1/4 cup Kraft Zesty Italian dressing
1/3 cup Mayo
1 1/2 tsp. Dijon mustard
1 hard cooked egg, chopped
4 green onions, sliced

In saucepan, boil water and cook potatoes for 15 minutes or until tender. Drain and rinse with cold water until cool. Drain again.
Mix dressings and mustard in a large bowl. Add potatoes, eggs and onions; mix lightly.

Refrigerate for at least 30 minutes prior to serving.

Makes: 4 servings (3/4 cup each)

Prep Time: 30 minutes (not including refrigeration time)

This salad can be made diet friendly by using light dressing and Miracle Whip.

Crispy Potato Wedges

Prep Time: 10 minutes

Baking Time: 40 minutes

4 Medium Russet Potatoes, cut into large wedges

1 Tablespoon Vegetable Oil

1/2 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Salt

2 Cloves Garlic, minced (optional)

Reduced-Sodium Ketchup (optional)

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

*For a sweeter flavor, use sweet potatoes instead of russet potatoes. Proceed as directed and add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed.

Calories Per Serving: 132, Carbohydrates 23g, Protein 3g, Sodium 77mg, Cholesterol 0MG

Prairie Land Pot Roast

From: Kraft Food & Family
Prep Time: 20 min

1 Boneless Beef Shoulder Pot Roast (2 lb.)
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Bottle (8 oz.) Kraft Catalina Dressing, divided
2 Large Onions, sliced
2 Lb. Yukon Gold or All-Purpose Potatoes, peeled, cut into 2 in. pieces
1 Lb. Carrots, peeled, cut into 1 in. pieces
Water
2 Tbsp. Fresh Parsley, chopped

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 of the way up the meat (about 1 1/3 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Serves: 8

*This pot roast can cook into a slow cooker for 5 to 6 hours.

**Cal. 400, Fat 13g (sat. 3.5g.), Chol. 95mg., Sodium 600 mg., Carb. 37g., Fiber 4g., Sugars 15g., Protein 33g., Vit. A 120% dv., Vit. C 30% dv., Calcium 4% dv., Iron 25% dv.

Easy Shepherd's Pie

From: Kraft Food & Family Dinner

Prep Time: 10 min.

1 Lb. Ground Beef
2 Cups Hot Mashed Potatoes
4 Oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, Cubed
1 Cup Kraft Shredded Chedder Cheese, Divided
2 Cloves Garlic, Minced
4 Cups Frozen Mixed Vegetables, thawed
1 Cup Beef Gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese and the garlic until well blended.
Stir vegetables and gravy into the meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.

Serves: 6

*Shortcut: Used instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

Hamburger & Potato Bake

1 Lb Ground Beef

2 Lbs Potatoes Peeled & Chopped

2 Cans Cream of Chicken Soup

1 Onion Chopped

Salt

Pepper

In an skillet, fry potatoes and onions until tender. Salt and pepper to taste. While potatoes and onions are cooking, brown the ground beef in another skillet. Salt to taste. Pour beef into casserole dish or dutch oven and top with the potatoes and onions. Pour cream of chicken soup over the top and bake at 350 for 20 minutes.

Serves 6-8

*More potatoes can be added to stretch servings.