MB Article - Easy Brunswick Stew and Chocolate Chip Pudding Cookies
Easy Brunswick Stew
1 pound ground chuck
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes in sauce
2 medium potatoes, diced
1 large onion, diced
1 Tablespoon Worcestershire sauce
1 Tablespoon pepper sauce ( or 1Tablespoon vinegar and 4 drops Tabasco)
1 (15-ounce) can whole kernel corn, drained
Tabasco, optional
In a large skillet combine ground chuck, salt and pepper. Cook until beef is browned. Drain well. Add remaining ingredients except corn. Bring to a boil; reduce heat and simmer, covered, 45 minutes. Add corn and cook 5 minutes.
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Jo Anne Coleman
Conyers,
Testing note: For testing purposes, Petite Diced Tomatoes in Sauce were used.
Chocolate Chip Pudding Cookies
Use your favorite flavor pudding to vary the recipe.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup sugar
1 (3.4-ounce) package instant vanilla pudding
1 teaspoon vanilla extract
2 eggs
1 (12-ounce ) package semi-sweet chocolate chips
Combine flour and baking soda. Set aside.
Combine butter, sugar, pudding mix and vanilla in large mixer bowl. Beat at medium speed of electric mixer until smooth and creamy. Add eggs, beating well.
Gradually add flour mixture. Stir in chocolate chips. Batter will be stiff.
Drop by rounded teaspoons onto greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Cookies are soft. Remove to wire rack and cool completely. Store in airtight container.
Paulette Korn
Dallas,
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