Silver Dollar City’s Miner’s Beef Stew

This stew is slow-cooked and fork tender. A favorite of the guests of the Lucky Silver Mine Restaurant in Silver Dollar City, Branson, MO.

2 Tbsp. vegetable oil

1 1/2 lbs. boneless beef chuck steak, cut into 1-inch pieces

3/4 cup onion, chopped

1 clove garlic, minced

3 Tbsp. all-purpose flour

1 (14-oz.) can beef broth

1/4 cup tomato puree

1 bay leaf

1 1/2 cups carrots, rough chopped

1 cup celery, rough chopped

1 cup red sweet pepper, rough chopped

1 cup frozen pearl onions

1/2 cup frozen peas

1 1/2 tsp. hot pepper sauce

1/4 tsp. dried thyme, crushed

1/4 tsp. ground black pepper

Bread soup bowls (optional)

In 4-quart Dutch oven, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Return all meat to Dutch oven. Add onion and garlic. Cook until onion is tender, stirring occasionally. Sprinkle flour over meat mixture. Cook and stir until flour is lightly brown. Stir in broth, tomato puree and bay leaf. Bring to boil; reduce heat to low and simmer for 1 to 1 1/2 hours or unti meat is tender. Remove and discard bay leaf.

In large saucepan, cook carrot, celery, sweet pepper and pearl onions, covered, in small amount of boiling salted water for 15 minutes or until tender. Drain.

Stir drained vegetables, frozen peas, hot pepper sauce, thyme and pepper into meat mixture, heat through. Season to taste.

Serve beef stew in bread bowls (if desired.)

Serves 6

 P

War Eagle “Bean Palace” Bean Soup

Ingredients

• 1 1/2 pounds dry pinto beans
• 1 small dried hot chili pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 pound smoked ham, cut in chunks OR 1/4 pound smoked bacon in 1 inch pieces OR 1 ham bone**
• 1/2 onion, diced
• 1/2 teaspoon black pepper

Instructions

1. Sort beans and rinse in colander.
2. Poor into a large stockpot and cover with water. Bring to a boil. Pour this water off.
3. Add 3 quarts of fresh water and rest of ingredients, except salt.
4. Cover, bring to a boil, reduce heat and simmer 3 hours or until tender. Add more water if needed.
5. When beans are tender, add salt to taste.

Recipe Tips and Tricks

**For vegetarian beans, omit ham or bacon and add 2-4 tablespoons olive oil. For a spicy flavor, add 2 teaspoons chili powder, 1/2 teaspoon cumin and 2 minced garlic cloves during last 30 minutes of cooking.

North Dakota Sunflower Pie (Midwest Living)

This sunflower pie, from a North Dakota restaurant, has the texture of pecan pie. It's rich and sweet, with a sunflower crunch.

Recipe and photo from Midwest Living 

• 3 beaten eggs
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 1/4 cup sugar
• 3 tablespoons sunflower margarine, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup roasted, salted sunflower kernels
• 1 unbaked 9-inch pie shell

directions

1. In a large bowl, beat together eggs, brown sugar, corn syrups, sugar, margarine, vanilla, and salt.
2. Spread sunflower kernels evenly in the bottom of the unbaked pie shell. Pour in the sugar mixture.
3. Bake in a 350 degree F oven for 50 to 60 minutes or until center is almost set (it will jiggle slightly). Cool on a wire rack. Makes 8 servings.

nutrition facts

(North Dakota Sunflower Pie)

Servings Per Recipe 8, sat. fat (g) 4, iron (mg) 2, cal. (kcal) 495, fiber (g) 2, sodium (mg) 281, carb. (g) 70, pro. (g) 7, calcium (mg) 40, chol. (mg) 80, vit. A (IU) 292, Fat, total (g) 23

Ozark Berry Cobbler

Ozark Berry Cobbler

Ozark cooks fill this cobbler with any kind of fruit they have on hand. This version sandwiches juicy berries between the streusel top and pastry.

recipe and photo from Midwest Living

• 2 cups all-purpose flour                         
• 1/2 teaspoon salt
• 2/3 cup butter
• 6 -7 tablespoons cold water
• 1 cup granulated sugar
• 1/4 cup quick-cooking tapioca
• 3 tablespoons all-purpose flour
• 6 cups fresh or frozen blackberries
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup butter
• Whipped cream (optional)
• 6 blackberries (optional)
• Fresh mint sprigs (optional)

directions

1. For pastry, stir together the 2 cups flour and the salt. Using a pastry blender, cut in the 2/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork and push to side of bowl. Repeat until all is moistened.
2. Divide dough into 6 portions. Form each portion into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll each portion of dough to an 8-inch circle.
3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 individual pie pans. Ease pastry into baking containers, being careful not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold under extra pastry. Crimp the edge as you like. Place baking containers on a baking sheet.
4. For filling, in a large bowl, stir together granulated sugar, tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let mixture stand 15 to 30 minutes or until berries are partially thawed, but still icy. Transfer berry mixture to the pastry-lined baking containers.
5. For topping, in a medium bowl, combine the 1 cup flour, the brown sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about 35 minutes or until pastry is golden. Cool slightly on a wire rack. Serve warm. Dollop with whipped cream and garnish each with a berry and mint, if you like. Makes 6 servings.

nutrition facts

(Ozark Berry Cobbler)

Servings Per Recipe 6, cal. (kcal) 817, carb. (g) 119, chol. (mg) 96, Fat, total (g) 37, sodium (mg) 546

Lindsay's Chocolate Cafe Chocolate Chip Cookies

• From Midwest Living - recipe and photo
  
• Yield: About 30 cookies
• Prep 25 mins
• Cool 1 mins per batch
• Bake 9 mins to 10 mins per batch

ingredients

• 2 1/2 cups regular rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 12 - ounce package semisweet chocolate pieces (2 cups)
• 1 1/2 cups chopped walnuts or pecans
• 4 ounces milk chocolate bar, grated

directions

1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.
3. Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 30 cookies