Cold Weather Warming Meals

                                Chili Mac

                                 1 lb Ground Beef
                         1 can(29oz) Tomato Sauce
                            1/2 lb Elbow Macaroni
               4-5 Tbsp Van Roehling Daddy's Chili Mix
                                 Shredded Cheese
       Cook macaroni as directed. Cook ground beef in skillet until fully cooked. 
      Drain. Return to skillet. Add tomato sauce, macaroni, and Daddy's Chili Mix.
        Cook until heated through.  Sprinkle with shredded cheese before serving. 


                  Chicken Pot Pie

              2 Refrigerated Pie Crust or homemade
                                    1/3 c Butter
                            1/3 c Chopped onion
                           1/3 c All purpose flour
           2 tsp Van Roehling Yardbird Chicken Rub
                           1 ¾ c Chicken broth
                                   1/2 c Milk
           2 ½ c Chopped cooked chicken or turkey
               2 c Frozen mixed vegetable, thawed

Heat oven to 425. Prepare crust in 9” pie pan.  In 2 qt. saucepan, melt butter over medium heat. Add onion, cook 2 min, stirring.  Stir in flour and Yardbird Chicken Rub until blended. Gradually add broth and milk.  Cook until thickened.  Stir in chicken and vegetables.  Remove from heat.  Spoon mixture into crust.  Top with 2nd crust. Seal edges.  Cut slits in top.  Bake 30-40 min until browned.            

                                          Beef Stew

                                         1/4 cup all-purpose flour 
                 2 teaspoon Van Roehling Sizzlin' Oak Seasoning™
          1-pound beef stew meat, trimmed and cut into inch cubes
                                       2 tablespoons vegetable oil
                                   2 tablespoons red wine vinegar
                                                1 cup red wine
              3 ½ cups beef broth, homemade or low sodium canned
                                     1 medium onion, chopped
                        5 medium carrots, cut into 1/4-inch rounds
                     2 large baking potatoes, cut into 3/4-inch cubes
Combine the flour and seasoning in a bowl, add the beef and toss to coat well. Heat oil in a large pot. Add the beef and cook, turning the pieces until beef is browned on all sides, about 5 minutes.  Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef and broth. Bring to a boil, then reduce to a slow simmer.  Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.  You can always add more water or broth if the stew seems dry.