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Firehouse Stew

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Firehouse Stew

  • 1 ½ – 2 lbs. of stew meat
  • 1 can of cream of mushroom soup
  • 1 can of cream of celery soup
  • 1 can of cream of tomato soup
  • 1 package of French onion soup
  • 2 C. water mixed with 2 Tbsp. flour
  • 2 tbsp. Worcestershire sauce
  • ½ C. red wine
  • Pepper to taste
  • Cubed or chopped potatoes, onions, carrots and celery.

Mix together and cook in a crock pot for 8 hours on low or 4-6 hours on high.  Serve over noodles.

 

Savory Bread Spread

  • 8 oz. cream cheese, softened
  • 2 sticks of butter, softened
  • Garlic to taste
  • 1 -2 Tbsp. chives
  • Herbs of choice

Mix well and serve with bread.

 

Easy Apple Strudel

  • 1 Sheet of puff pastry
  • 2 -3 apples, chopped
  • Water with lemon
  • 1/3 C. sugar (more or less to taste and depending on the sweetness of apples)
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. flour
  • Coarse sugar for decoration or regular sugar

 

Put the apples in the lemon water to prevent browning.

Drain the apples and mix with sugar, cinnamon and flour.

Arrange a single layer of apples on the puff pastry, leaving 1 inch or so in the side.

Roll up pastry, and seal on the side without apples; brush with water and press together.

Transfer to a parchment paper lined pan, seam side down.

Make 3 – 5 slits in the top of the pastry.

Sprinkle with the coarse sugar.

Bake in a 375 degree preheated oven until golden brown.

Serve warm or cooled.