Hearty Mustard Beef Stew

Ingredients:

1/3 cup flour
1 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 lb boneless beef chuck, cut in 1 to 1 1/2inch pieces
2 tbsp olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled and cut in 1 inch pieces
1 (8 oz) pkg cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 tbsp tomato paste
1 tbsp spicy brown mustard
2 (14 oz) cans beef broth
1 bay leaf
1 tsp Black Pepper
1/2 tsp Salt

Directions:

1. In a large bowl combine flour, parsley, thyme, 1 teaspoon pepper and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

2. In a 6 quart Dutch oven heat oil over medium high heat.
Brown beef. Stir in onions, carrots, mushrooms and potatoes.
Cook and stir 3 minutes. Stir in tomato paste, mustard and
remaining flour mixture. Add broth and bay leaf. Bring to boiling
and reduce heat.
Cover and simmer 1 to 1 1/4 hours until beef is tender.
Remove and discard bay leaf.

Yield: 6 (1 1/2-cup) servings.
Serve with your favorite bread.
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Percent Daily Values are based on a 2,000 calorie diet

* Calories426,
* Total Fat (g)11,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)50,
* Sodium (mg)880,
* Carbohydrate (g)43,
* Total Sugar (g)6,
* Fiber (g)5,
* Protein (g)33,
* Vitamin C (DV%)32,
* Calcium (DV%)9,
* Iron (DV%)26

Easy Hot Dogs and Bacon

Ingredients

1/2 cup yellow mustard
1/2 cup maraschino cherries
2 tbsp honey
3 tbsp juice from the maraschino cherries
12 slices bacon, cut in half (24 pieces)
7 hot dogs (about 1 lb), cut into thirds (24 pieces)

Directions:

1. Preheat oven to 400°F.

2. In a blender or food processor, combine mustard,
cherries, honey and cherry juice. Process until smooth.

3. Meanwhile, wrap bacon around hot dog pieces and place on baking sheet.

4. Bake 8 minutes, turn hot dogs over, then cook 5 to 6 more minutes, or until bacon is crisp. Serve with cherry mustard dipping sauce.

Yield: 8 Servings

Grilled Eggplant Sandwich

Ingredients:

2 slices peeled eggplant, 1/4 inch thick
1 Portuguese roll (not sweet bread), sliced in half
lettuce
1 tomato slice
1 slice Muenster cheese
1 pimiento (the kind in the jar)
1 bunch fresh basil, chopped
1/4 cup mayonnaise
black pepper, to taste
1 tbsp grated Parmesan cheese

Directions:

1. Grill the eggplant slowly until evenly browned and soft inside
(about 5 to 7 minutes per side), Cool.

2. Mix the basil, mayonnaise, pepper and Parmesan together
to make pesto mayonnaise.

3. Spread 1 tbsp of pesto mayonnaise on each slice of bread.

4. To assemble sandwich: Place eggplant on bottom next place
the cheese, pimiento, lettuce and tomato.

This recipe makes 1 sandwich.

(If you need more just double, triple, etc. for however many you need on the ingredients.)