If you want a stew, this is a favorite of mine and super easy. People always want the recipe. Five Hour Oven Stew 1-1/2 # cubed stew meat (I prefer chuck) 5 medium potatoes-cut in 2" cubes 2 cups baby carrots 1-2 medium onions-quartered 1 cup celery-cut in 2" slices 2 cans(14-1/2oz) stewed tomatoes (I use the ones w/basil, garlic & oregano) 2 Tbls. quick cooking tapioca 1 Tbls. sugar 1-1/2 tsp. salt 1/8 tsp. black pepper Combine all and bake in a heavy dutch oven at 275degrees for 5 hours. With a loaf of good crusty bread and a green salad, this makes a great, easy, fool-proof meal.

This one travels well. IRISH POTATO CASSEROLE 8 to 10 medium potatoes, peeled and quartered 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) pkg. sour cream 1/2 cup butter, melted 1/4 cup chopped chives 1 clove garlic, minced 2 tsp. salt Paprika Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until just combined. Spoon mixture into a lightly butter 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° F. for 30 minutes or until thoroughly heated. Yield: 8 to 10 servings. My best friend made this for her Thanksgiving luncheon at work this past week and said it was heavenly: THREE CHEESE GARLIC SCALLOPED POTATOES 1-1/2 lbs. Yukon Gold potatoes, thinly sliced 2 Tblsp. butter, divided 1 pint heavy cream 2 cloves garlic, thinly sliced salt and pepper to taste 2 cups shredded Cheddar cheese 4 slices Provolone cheese 1/2 cup grated Parmesan or Romano cheese 1. Preheat the oven to 325° F. Grease a 1-1/2 quart or larger casserole dish with butter or nonstick spray. 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, and then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, and then top with the slices of provolone cheese. Season again with salt and pepper. 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Yields: 6 servings. Submitted by: KarlaLV. © 2007 Allrecipes.com.

TURKEY CREOLE serves 5 Preparation time: 10-minutes Cooking time: 20-minutes 1/4 c. olive oil 1/2 c. chopped onion 1/2 c. chopped celery 1 clove garlic, pressed 1/4 c. flour 28-oz. can stewed tomatoes 2 c. cooked, cubed turkey 1/2 t. Italian Seasonings 1/4 t. cayenne pepper 6-oz. can tomato paste Heat the oil over medium heat in a large skillet; add the onions, celery, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the tomatoes and cook, while stirring, until thick. Add the rest of the ingredients, and cook 10-15 minutes, stirring constantly. If desired, serve over rice or pasta. For an attractive dish, serve over orzo (a rice-shaped pasta). Nutrition: Calories: 270 Fat: 13 g. Cholesterol: 44 mg. Carbohydrates: 20 g. Fiber: 4 g. Protein: 21 g. Sodium: 408 mg.

This is my T&T recipe! Chocolate Gravy 1 cup granulated sugar 1 tablespoon butter 1 1/2 cups milk 2 tablespoons flour 3 tablespoons unsweetened cocoa powder Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits.