Winter Beef Stew

Yield: 6-8 servings

Time: 2 hours

Ingredients

3/4 cup italian dressing
2 lb beef for stew, like chuck eye roast or steaks
1 large onion, chopped
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes, peeled and cut into large chunks
1 can (14 1/2 oz) italian stewed tomatoes
1 can (14 1/2 oz) beef broth

Directions 

1. Sweat onion in a few tablespoons of oil in a large soup pot. 
2. Add one can of beans to the pot and mash gently. 

Add water, broth, and second can of beans to the pot along with kale. 

Bring to a boil, then simmer for 20 minutes until kale is softened. 

Meanwhile, toast bread in oven. Serve soup with bread and grated parmesan cheese. 

Adapted from Martha Stewart

Wedding Cake and Frosting

Yield: 12-20 servings

Time: 3 hours

Ingredients

Cream Cheese Pound Cake

1 cup butter, softened
1/2 cup softened margarine
8 oz softened cream cheese
3 cups sugar
6 eggs, room temperature
3 cups flour, sifted
2 tsp vanilla extract (or try almond extract)

Cake Frosting

3/4 cup shortening
1/4 cup margarine (or butter)
2 Tbsp milk
1 1/2 pounds powdered sugar, sifted
1 tsp vanilla

Directions 

1. For Cake

Preheat oven to 325. Grease and flour a tube pan. 

Combine butter, margarine, and cream cheese and cream well with an electric mixer. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating well after each is added. Add flour to creamed mixture, stir to combine. Add vanilla and stir well. Pour batter into a prepared tube pan. Bake for 1 hour and 45 minutes or until cake tests done. Cool in pan 10 minutes before removing. 

For Frosting

Cream shortening, margarine, and milk. Begin adding powdered sugar a cup at a time and mix well. To make a spreadable consistency, you may need to add more milk. Only add a teaspoon at a time and beat well after each. It is very easy to add too much milk and make frosting too thin to spread. If this happens, add a little more powdered sugar. 

Original Recipe Provided by Fran McLaughlin and served at our wedding!