This hearty stew calls for equal amounts of red wine and chicken stock. This stew is delicious over mashed potatoes.

3 pounds of beef chuck, trimmed and cut into 1-1/2 inch cubes
1-1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 medium large onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons flour
1-1/2 cups full bodied red wine
1-1/2 cups chicken stock or low-sodium canned chicken broth
2 bay leaves
1 teaspoon dried thyme
1 pound white button mushrooms, quartered
1 cup frozen pearl onions, cooked according to package directions
1/4 cup minced fresh parsley leaves

1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Fry bacon in large ovenproof Dutch oven over medium heat until golden brown, about 7 minutes. Drain bacon, reserving bits and drippings separately. Increase heat to medium high and heat 2 tablespoons bacon drippings in Dutch oven. Add half of the meat and brown on all sides about 5 minutes. Remove meat and set aside on plate. Repeat process with another tablespoon of bacon drippings and remaining meat.

2. Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to the pot. Add stock, bay leaves and thyme, and bring to a simmer. Add meat and bacon bits and return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 2 to 2-1/2 hours.

3. Meanwhile, heat 2 tablespoons bacon drippings in large skillet. Add mushrooms and sauté over high heat until browned, 5-7 minutes. Transfer mushrooms to large bowl. Add cooked pearl onions to the skillet and sauté until lightly browned, 2-3 minutes. Add onions to bowl with mushrooms.

4. Add mushrooms and onions to stew when meat is almost tender. Cover and return pot to oven. Cook until meat is completely tender, 20-30 minutes. Can be cooled, covered, and refrigerated up to three days. Reheat on top of the stove.

5. Stir in parsley, discard bay leaves and adjust seasonings and serve.

From America’s Test Kitchen.

For the salad:
1 6 oz box long grain and wild rice mix
1 cup chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped scallion, white and green parts
1 large tomato, cored, seeded and diced

For the dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon (1/2 teaspoon dried)
Salt and pepper to taste

Prepare the rice according to package directions. Allow to cool. Combine with remaining salad ingredients and chill. For the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well to emulsify. Pour the dressing over the salad and toss to coat evenly. Chill until ready to serve. Can be made up to two days in advance and refrigerated, tightly covered with plastic wrap.

1 large red onion, cut into 1/4 inch chunks
2-1/2 teaspoons olive oil
2 tablespoons balsamic or red wine vinegar
12-14 medium size firm-ripe roma tomatoes, cut length-wise into halves
Salt
3 cans (15 ounces each) white kidney beans (cannellini)
2 tablespoons each chopped fresh thyme and chopped fresh basil; or 2 teaspoons each dry thyme and basil
Pepper

In a lightly oiled 8-10 inch square baking pan mix onion, 1/2 teaspoon of the oil and vinegar. Arrange tomatoes, cut side up, in a lightly oiled 9 x 13 inch baking pan. Rub with remaining 2 teaspoons oil, then sprinkle with salt. Bake onion and tomatoes in a 475 degree oven until edges of onion chunks and tomato halves are dark brown (40-50 minutes for onion, about one hour and 10 minutes for tomatoes). Switch positions of baking pans halfway through baking. Pour beans and their liquid into a 2-3 quart pan. Add thyme. Bring to boil; reduce heat and simmer for three minutes, stirring. Pour beans into a fine strainer; set over a bowl; reserve liquid. Place beans in a serving bowl; tap herbs from strainer into beans. Chop 8 tomato halves; stir into beans along with basil and onion. Add some of the reserved liquid to moisten, if desired. Season to taste with salt and pepper. Arrange remaining 16 to 20 tomato halves around edge of salad. Per side dish serving: 179 calories (11 percent calories from fat). Serves 8 as a side dish; four as a main dish.

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups chicken broth
1-1/2 cups diced green cabbage
1 tbs. catsup (tomato paste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

In large saucepan, sprayed with nonstick cooking spray, sauté carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, catsup, basil, oregano, and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until veggies are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.

1 large package strawberry Jell-O
2 cups hot cranberry juice cocktail
2 cups cold cranberry juice cocktail
2 stalks cut up celery
1 apple, peeled and cubed
Chopped walnuts

Mix the Jell-O-O with juices and pour in mold. When slightly thickened add remaining ingredients and chill until firm. From Mary Albert.

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh cilantro
1 cup fresh onion puree
1 tablespoon cumin powder
2 bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt to taste
Cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas,cut into thin strips and fried crisp

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onions and fresh tomato puree and bring to boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Makes 8-10 servings. From The Mansion on Turtle Creek Restaurant in Dallas, Texas.

3 large ripe tomatoes, cut into 1/2-inch thick slices (about 1-1/2 pounds)
8 ounces fresh mozzarella cheese, cut into 1/4-inch thick slices
12 fresh basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh basil sprig

Arrange tomatoes, cheese and basil alternately on a large serving plate, overlapping edges. Combine olive oil and lemon juice. Brush over top. Sprinkle with salt and pepper. Cover and refrigerate. Garnish, if desired. Makes 4-6 servings.

3-1/2 cups canned chicken broth, undiluted
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped fresh parsley
1 teaspoon dried whole oregano
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup diced cooked chicken breast
2 tablespoons shredded sharp cheddar cheese
Tortilla chips

Combine first 11 ingredients in a large pan, stirring well. Bring to boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf. Add chicken and cook until thoroughly heated. Ladle soup into individual bowls; top evenly with cheese. Serve with tortilla chips. Makes 4 cups (165 calories per cup.)