sunday evening supper


It looks like the last days of mild weather are gone and the last few leaves are barely hanging on to their branches as the North Wind arrives. Over the weekend, while the men were raking leaves and hauling them to the curb for that giant sucker contraption that will make its way down our street soon, I pulled out favorite recipes and scoured Pinterest for new ones to try. I am really in the mood to bake and cook now that our long, hot summer is gone.  I thought I would share the menu from our Sunday evening supper this week.


Country Cellar Beef Stew


2 lbs. stew meat cut into bite size pieces

1 – 32 oz. box or can of beef broth

2 pounds small potatoes (peeled or unpeeled) or regular potatoes peeled and cut into chunks

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

2 TBS. minced garlic

1 cup peas (if frozen, add the last hour of cooking; if canned or leftover, add last 10 minutes

1 – large can diced or pureed tomatoes

¼ cup olive oil

1 Tbs. parsley flakes

Salt and ground pepper to taste

Spices to taste (oregano, Italian mix, basil, etc. Worchester sauce, your choice)

3/4 to 1 cup flour


Brown beef and garlic in olive oil; add to crock pot, including drippings.  Add other ingredients except peas and flour. Cook on low for 8 hours. Mix flour with enough water to make smooth and add to hot stew to thicken and add peas if not frozen. Serve with the bread I am about to tell you about!



Honey Whole Wheat No-Knead Bread with Honey Butter


! ½ cups lukewarm water

1 ½ cups lukewarm milk

1 ½ TBS. yeast

1 TBS coarse salt

½ cup honey

5 TBS. oil

3 ½ cups whole wheat flour

3 cups white flour


Place all wet ingredients along with yeast and salt in large bowl and mix. Add in flour, being meticulous about measuring it. Still well until mixed and flour leaves the sides of the bowl; cover with dishtowel and set in warm spot in kitchen. Dough will be wet so don’t be alarmed. Allow to rise for 3 hours. Before shaping, sprinkle with about half a cup of flour and, again, don’t worry about the dough being a bit sticky. For round, artisan loaves, pull off grapefruit sized sections, round, and place on cookie sheet lined with parchment paper. For regular sized pans, divide into 3 sections, shape into loaves, and place in greased bread pans. This time I used 8 mini loaf pans just for fun! Allow to rise for 30 minutes and bake at 425 degrees until golden and they sound hollow when tapped, about 30 minutes. The mini loaves took about 15 minutes to bake. Remove from oven, allow to cool on wire rack while you make the honey butter.


Honey Butter

1 cup softened butter

½ cup honey

Blend together and put in fridge to barely firm up. Serve with hot bread!



Oatmeal Chip Bars


1 ½ cups firmly packed brown sugar (I prefer dark)

1 cup softened butter

1 TBS vanilla extract

2 eggs

2 Tbs. molasses or honey

3 cups rolled oats (old-fashioned or quick)

1 cup flour

1 tsp. baking soda

1 tsp. salt

1 ½ cups butterscotch chips

1 ½ cups chocolate chips

1 cup nuts, optional

Cream butter and sugar, add vanilla. Add rest of ingredients and place in greased 9 X 13; bake at 350 degrees for 20 minutes, no longer! Remove from oven and cool on counter, though it will seem sticky and gooey. Cool completely on counter to firm up before cutting into bars.


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  1. says

    I posted them… server is giving me fits and I had copied and pasted and then got distracted with the pictures not loading and didn’t notice I hadn’t pasted the whole thing! Sorry about that!

  2. Laura(southernxyl) says

    Stew looks great. I made beef stew on the 21st, and because my household is so small, we’re only now about to finish eating it. Took the opportunity to go through the fridge and find the vegetables on their way out, so it’s a bit eclectic. And I always add V-8 juice to mine to make it thick and tomato-y.

    One might think one would get tired of re-heating bowls of the same stew night after night, and one does, but the convenience of not having to cook on those nights wins out.

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