Cowboy Stew

Ground Beef
Baby carrots
Cubed potatoes
V8 Juice

Brown beef, drain fat. Add juice, carrots and potatoes. Cook until vegetables are tender.

Two Cheese Linguine

1 package (7 ounces) linguine

2 tablespoons butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

3/4 cup (6 ounces) shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tablespoons lemon juice

Cook linguine according to package directions.

Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

Eggnog Bread

2 C. Flour

1C. Sugar

2 Tsp. Baking Powder

¼ Tsp. Salt

1/8 Tsp. Nutmeg

1 Egg, Beaten

1 C. Eggnog

½ C. Butter, melted and cooled

1 Tsp. Vanilla

Mix flour, sugar, powder, salt and nutmeg. In a different bowl combine the egg, eggnog, butter and vanilla. Add egg mixture to flour. Stir until moistened. Batter should be lumpy. Spoon into greased bread pan. Bake at 350 for 45-50 minutes.

Orange Drink

1 can (6 oz) frozen orange juice concentrate 

1 cup cold water

1 cup milk 

1/3 cup sugar

1 teaspoon vanilla extract 

10 ice cubes

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.