Pepper Steak

1 lb beef strips
1 large onion, sliced into rings
1 large green bell pepper, cut into long strips
2 cans Campbell's beef gravy
Olive oil
2 beef bouillon cubes
Salt and pepper

Place tbsp oil in large pan on medium heat.  Sprinkle salt and pepper on the beef, add to hot oil. Let cook through,stirring while it cooks. Usually a few minutes. Remove beef from pan.
Add pepper and onions. Sauté.
Replace beef with vegetables and stir.
Add two cans of gravy. Fill one can 3/4 full of water and stir in. Add two beef bouillon cubes and salt and pepper. Stir. Let simmer til heated through.
Serve over rice.

Marmee's Chicken and Rice

1 small fryer chicken, about 3-4 lbs
2 cups rice, dry
Salt and pepper

Rinse chicken and remove all giblets. Place in large pot. Fill with water almost to top of pot. Make sure the cavity of the bird is filled with water. Add salt and pepper. Start with about 1/2 tsp of salt and add more if needed.
Bring pot to a boil, then turn down to a low boil for 25 minutes. Flip the bird over carefully and boil an additional 20 minutes.
Very carefully remove chicken from the pot, allowing groth to escapee the cavity. Set aside and let cool.
Defat the broth.  Place in a heat resistant bowl and use defatting cup. Then pour broth through strainer bac into the pot. Bring to a good boil.
Add rice. Cook 25 minutes, uncovered. Stir continually. Add water if it becomes too thick.
While the rice cooks, pull chicken off the bone and add back into the pot dring last five minutes of rice cooking time.

Marmee always serves this with cranberry sauce.

Stew Meat and Rice

This is a Marmee classic. It is just what it sounds like: stew meat and rice. And potatoes. It is definitely comfort food. These amounts were used to make dinner for two with leftovers. Marmee said she doubles it when cooking for the whole family.

1 lb of stew meat
1 large onion
4 large potatoes
1 cup dry rice
salt and pepper water

1. Rinse the meat and place in a large pot. Sprinkle with salt and pepper.
2. Add water to the pot about an inch over the meat.
3. Turn on high heat and bring to a boil. While it is heating, dice up the onion and add to the pot.
4. Add about 1/2 tsp of salt. May want to add more later.
5. Add two beef bouillion cubes.
6. Let cook for 1 1/2 hours at a low boil.
7. While it is cooking, peel and cut up potatoes into about 1 inch cubes. Add after it has boiled for 1 1/2 hours.
8. Turn up the heat and continue to boil about 30 minutes to cook potatoes. You may need to add warm water if it starts to get too thick.
9.Start the rice in a separate pot when you add the potatoes.

Enjoy! It's so simple yet so tasty!

Marmee's Macaroni and Cheese

This was most often a holiday specialty while I was growing up although we did occasionally get it on a regular night.

1 12 oz can of evaporated milk
1 lb block of sharp cheddar cheese (you may not use the full block)
2 eggs, beaten
Butter
2 cups macaroni
Salt and pepper

1. Cook the macaroni according to package directions. Drain and set aside.
2. While noodles cook, beat the eggs in a large bowl.  Add evaporated milk. Fill can with water and shake to get remaining milk out. Add to egg mixture. Add salt and pepper.
3. Take half the block of cheese and cut into 1 inch cubes. Shred the remaining half.
4. Spray a 9 x 13 pan with Pam and spread cubed cheese in bottom. Pour the noodles over the cheese. Pour the milk solution over this. You may need to take a fork and push the noodles down so they are mostly covered with liquid. They won't be entirely. Sprinkle with salt and pepper followed by the shredded cheese.
5. Bake in a 350 degree over for 45 minutes until cheese is brown and bubbly and a knife comes out relatively clean.