Not exactly from Vero’s Kitchen, but a yummy snack anyway. This is one of my all time favorite candies…especially the orange slices.

Many years ago when I was a young mother with a new baby, a kind neighbor brought me a bowl of stew for dinner. It was so good, that I immediately ran over and begged her for the recipe. It has been a favorite in my family ever since.

If you try it, be sure to use all the different spices exactly as they are in the recipe to get the full benefit of it’s unique flavor.

INGREDIENTS

2 tablespoons fat (any type)
2 pounds beef chuck, cut in large cubes
1 large onion, sliced
1 clove garlic
4 cups water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 bay leaves
Pinch of allspice
Carrots and Potatoes (No definite amounts given. Put in as many or few as you like) I just throw some in until it looks like enough to feed the family.
A little corn starch and water (Adjust this to your liking)

INSTRUCTIONS

Heat fat in a large heavy saucepan. (I use a six quart dutch oven)
Brown meat on all sides. Add water and spices.
Simmer 2 hours.
Add vegetables, and cook until they are tender.
Add corn starch to a small amount of water and stir into the stew to thicken the juices.

An X (Twitter) friend (Yogi 🤭) asked me if I had a good recipe for a loaf of cinnamon bread. I had to confess I did not! I have only made it a couple of times, and I just winged it…no formal recipe.
A couple of days later, daughter just happened to see a post (probably on Facebook) that described an easy way to make cinnamon bread.
She made a loaf and it turned out perfect.
Still no formal recipe, but …..

Make a batch of your favorite yeast bread dough.
Divide it into smallish balls and roll each ball in melted butter, then into a cinnamon/sugar mixture until well-coated.
Flatten them out and stand in a loaf pan, until the pan is full. (Hope that was clear)
Let rise like an ordinary loaf, and bake as usual!
VOILA!!
Pull apart cinnamon bread!!
(This is not the loaf we made but is similar)

SAUCE
1 (8 ounce) can tomato sauce
1 teaspoon dry oregano
1⁄2 teaspoon marjoram
1⁄2 teaspoon dry basil
1⁄2 teaspoon garlic salt
DOUGH
1 1⁄3 cups warm water (105 F)
1⁄4 cup non-fat powdered milk
1⁄2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 (1/4 ounce) package dry yeast
2 tablespoons vegetable oil (for dough)
9ounces vegetable oil (3 ounces per pan)
Butter-flavored Pam cooking spray

TOPPINGS OF YOUR CHOICE
cooked ground sausage or beef
16 ounces grated mozzarella cheese

DIRECTIONS
Combine sauce ingredients and let sit for 1 hour.
Put yeast, sugar, salt, and dry milk in a large bowl.
Add water and stir to mix well.
Let rest for two minutes.
Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
Divide dough into three balls.
Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
Using a rolling pin, roll out each dough ball to about a 9-inch circle.
Place in cake pans.
Spray the outer edge of dough with Pam and cover with a plate.
Place in warm area and allow to rise for 1 to 1 1/2 hours.
Preheat oven to 475°F.
For each 9″ pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.
Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown.
Serve hot.

I love sharing my recipes and it makes me smile when they are appreciated. ♥♥

Recipe as promised. (Notes are from Mac.)

If life hands you lemons…two bushel to be exact…FREE!!!!

(Last time I looked, they were around $1.00 per lemon in the grocery store.)

This is a new treat, recommended to me by one of my friends. I will be making it for the first time and will add more to this post later, along with, possibly, other revisions.