Favorite Warming Recipes For Winter Meals

Aunt Neva’s Beef Stew
Ingredients:
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. stewing beef, cut into 1-inch cubes
3 carrots, cut into 1-inch pieces
1 1/2 cups cabbage, shredded
1 tsp. salt
1 tbsp. parsley flakes
1 tsp. Worcestershire sauce
1 can tomato soup
1/2 cup dry red wine

Instructions:
Mix flour, salt, and pepper and coat beef cubes. Place vegetables in a crock-pot, top with meat, salt, parsley and Worcestershire sauce. Pour soup and wine over meat and vegetables. Cook on low for 8 hours, or on high for 4 hours.
Edition/Source: 2000 Farmers' Almanac
Submitted By: Neva Bainbridge
Location: North Fort Myers, Florida

No-Peek Stew
Ingredients:
2 lbs. lean boneless stew meat
1 can cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces
1 package dry onion soup mix
1/2 cup red wine
Pepper to taste
1/4 cup water

Instructions:
Place the meat in a roasting pan. Pour all the ingredients on top of the meat. Cover and cook at 325 degrees for 3 hours. Do not peek while cooking. Meat will be very tender and you will have very rich brown gravy.
Edition/Source: Farmers' Almanac

Make Your Own Mulling Spice
Ingredients:
1/4 cup orange peel
1/4 cup lemon peel
2 tbsp. Grenadine syrup
3 sticks cinnamon
2 whole nutmegs, crushed, or 2 tbsp. ground nutmeg
6 whole cloves
1/2 tsp. cardamom
3 tbsp. brown sugar

Instructions:
Sprinkle a few tablespoons of this mix over fresh cider before you warm it. It also makes a nice housewarming or dinner gift. Mix all the ingredients together and store in an airtight tin or a tightly closed glass jar.
Edition/Source: Farmers' Almanac

Bill Edwardson's Famous Corn Chowder
6 slices bacon
2 medium onions, diced
2 garlic cloves minced
2 cups stock (chicken, turkey, beef Submitted) or water
4 medium potatoes pared and diced
2 medium carrots, peeled and diced
3 (17 oz.) cans cream style corn
2 (13 oz.) cans evaporated milk
1 tsp. Worcestershire sauce
3 tsp. curry powder
1/4 – 1/2 tsp. Mrs. Dash's salt-free mixed seasonings
Freshly ground pepper

Instructions:
In a large pan, sauté bacon until crisp; set aside. Drain all but 3 tablespoons dripping. Lightly sauté onions and garlic. Add stock, potatoes, and carrots. Cover and bring to a boil over high heat. Reduce heat; simmer until vegetables are el dente - about 15 minutes. Remove cover, add corn, and reheat. Slowly stir in evaporated milk; heat to simmer but do not boil. Season with Worcestershire sauce, curry powder, mixed seasonings, and pepper. Crumble bacon and stir into chowder. 8 servings. This recipe tastes even better when re-warmed. No salt is added to the recipe.
Edition/Source: 1988 Farmers’ Almanac

Hamburger Soup
Ingredients:
1 lb. ground beef
8 oz. tomato sauce
3 cups water
3 carrots, peeled and sliced
1 onion, chopped
3 medium potatoes, peeled
and cut into 3/4" cubes
1 tsp. garlic powder
1 cup uncooked macaroni
1 small package frozen corn
1 small package frozen
mixed vegetables
Salt and pepper

Instructions:
Brown beef in large soup pot. Drain well. Add tomato sauce, water, carrots, onion, potatoes, garlic powder and macaroni. Bring to a boil and simmer, stirring occasionally, until vegetables are cooked and macaroni is done. Add corn and mixed vegetables. Simmer until vegetables are tender. Add salt and pepper to taste.
2001 Farmers' Almanac

Tags: soup, stew, chowder, warming meals, winter recipes