I have this cooking now on this cold, snowy day! Beef Stew ***** =============== 2-1/2 pounds chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed (trim fat as necessary) 2 tablespoons flour 1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon garlic powder 2 teaspoons salt 4 tablespoons Butter Flavor Crisco 2 onions, diced large 1 (28 ounce) can stewed tomatoes, with juice 1 tablespoon chili powder 1 large bay leaf 1 (10 3/4 ounce) can beef broth 1/2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder 1 teaspoon sugar (optional, but we like it in there) (optional) 4 carrots, peeled and sliced thick 4 -5 medium red potatoes, unpeeled, cut lg. bite-sized 1 (11 ounce) can corn, drained 1 -2 tablespoon cornstarch (optional) 1 -2 tablespoon cold water (optional) . 1 In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. 2 Add meat and shake/toss til all is coated. 3 In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. 4 Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. 5 Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. 6 Add corn, heat through. 7 Remove bay leaf. 8 **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added. I always serve with jalapeno cornbread or muffins!

Jim, you can share the penuche with me, one of my favorite fudges is Ann T's maple walnut, yum. Even my "quick" fudge is brought to a soft ball stage and then chips and marshmallow cream is added. I don't care for the condensed milk and chips version of candy, it's too sweet and the texture is different, mor elike truffle filling than fudge. The only flavor I really don't care much for is peanut butter fudge, although I love peanut butter, go figure. Boo, I don't care for candied cherries at all, but are the green maraschino cherries I see the same as the red ones, or are they a different flavor? To each their own, I know Alexa greatly enjoys cocktails, and I haven't found a liquor yet that doesn't make me gag, and she doesn't care for Sherry's spinach brownies, which I think are delicious. And I still think a martini is gin and vermouth, not all kinds of flavored concoctions, but that comes from years of owning a bar. So, she can have Rachel Ray's fudge and I'll have all of Ann T's Maple Walnut, and never the twain shall meet. Sorry Jim, you'll have to hurry or there'll be none left to share, no matter what you call it. Annie

I love fudge...with popcorn. This recipe brought back memories of Sunday nights...watching Ed Sullivan, Mutual of Omaha's Wild Kingdom and the Wonderful World of Disney and eating popcorn and fudge.

Sorry--no 10-minute recipes here and, to tell you the truth, some of the ones you posted sound really good but would take me longer than 10 minutes. Probably double that. Not as young and quick as I used to be! ;-) I have a 10-minute meal for dinner tonight, though. I'm warming up pizza I made yesterday. LOL!