If you haven't found it yet, I think this is what you are looking for. Posted by: Anne (StrayKat11369@aol.com) on Sat, Apr 7, 01 at 23:26 This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat ( i use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Gingerale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL It's in the thread titled Posted by: Anne (StrayKat11369@aol.com) on Sat, Apr 7, 01 at 23:26 This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat ( i use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Gingerale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL It's in the thread titled "Favorite family recipe?".

Yes, Alexa, I got that impression from another post you made some time back. I do have to say though, that you are in the minority. I have only had two people detest them: (well, that I know of): you, and one of my students. Yep. We all have different tastes. I love rich, and cheesy, and detest too cloyingly sweet stuff, whereas most of the others love the sweet stuff. Actually, what I said was, if a recipe sounded too sweet to me, I would not choose to make it. I make lots of savory recipes that don't sound good just to see if they are. I am interested to hear if she likes it. Actually, I like teresa's idea of using wine instead of ginger ale. That would eliminate the sweet. As a matter of fact, I think I will try it with wine. Now that does sound good to me.

Put some ham or turkey into a grilled cheese sandwich. Hamburger (or ground pork or sausage or a mixture) makes chili, sloppy joes, spaghetti, tater tot hotdish, tacos and a myriad of other things. Pork chops in cream soup/milk mixture makes its own gravy. Submarine sandwiches. Meatball subs using frozen meatballs & canned marinars sauce, topped with cheese, onion, green pepper or whatever you like. A plain old sandwich with good deli meats and cheeses on a good bread or bun is a treat. Canned and frozen veggies are a good assistant. How about a veggie tray? Chef's salad? Nachos can be hearty if you top it with some cut up cooked turkey, chicken, hamburger or what-have-you. Making lasagna isn't difficult. The pasta package has a good basic recipe and just add what your like. For that matter making a meatloaf isn't complicated. A good quality sausage and some rice or sauerkraut if you like it is easy. Decent hot dogs decked out how you like them. The whole point is you're not going to have YOUR cooking. Hopefully you'll enjoy a change of menu during your recuperation. BTW, putting a turkey in the roaster, or a ham or even a pot roast doesn't have to be that difficult or complicated. Bake some potatoes, salad or frozen/canned veg can be a source of pride for an accomplishment. Do you have any community cookbooks? Church, community or school fundraiser types? They usually have a lot of simple, homestyle recipes and give good detail if needed. Best wishes for a speedy recovery!

My Mom often asks me to make the V8 stew, it is her favorite. Beef stew with V8 From Better homes and gardens new cook book 2 TBL all purpose flour 1 pound beef or pork stew meat 2 TBL cooking oil 3 ½ cups vegetable juice cocktail ½ cup chopped onion 2 teaspoons instant beef bouillon granules 2 cloves garlic, minced ½ tsp dried basil, crushed ½ tsp dried thyme, crushed 2 ¼ cups cubed, peeled potatoes 2 cups sliced carrots 1 cup sliced celery Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover, simmer 1  1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots, and celery. Cover; simmer 30 minutes more. Skim fat. Makes 4 main dish servings. My notes say use 1 ½ lbs beef, 1 ¼ cups potatoes, 1 cup carrots. We prefer more meat and less veggies at our house.