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Keep-warm dishes

© Lee Ward

It's been a rough winter here in the Appalachian mountains. Snow and slick roads started in December which is a little early for us and has continued without mercy.

It's rough when you live in the mountains and it's snowy and the streets are slick, because you add to the insult of the harsh weather the threat of injury should your vehicle slip on the ice, or should you.

Our dogs are the only ones sure-footed enough to walk with confidence, and the girls don't like the snowy weather enough to go out much. Maybe it's because I often put a sweater on them!

There are plenty of ways to warm up, though. Herbal teas, hot chocolates are on everyone's list. I like to take a hot bath with a little lilac or lavender to warm up and relax at the same time. Then hit the bed with a quilt and a heating pad or hot-water bottle. Even just a foot soak with softening agents in warm water makes you toasty. Of course, good old comfort foods are the best way to warm up.

Chili and stew are favorites. The number one chili recipe in my house is one a friend shared with me, and he found it doing an Internet search. It's called Fred Drexel's 1981 Winning Recipe Chili. Fred credits Manhattan Chili Co. of New York with the recipe.

The beef stew I like best is made in the slow cooker and is found in the "Fix -It and Forget-It" cookbook.

My mother's recipe for potato soup can't be beat. It's the only potato soup recipe, as far as I'm concerned. As for beverages, butterscotch hot chocolate is delicious.

Fred Drexel's 1981 Winning Recipe Chili

1 1/2 pounds beef brisket, cut into one-inch cubes
1 pounds lean ground pork
1 large onion, chopped
2 tablespoons oil
3 minced garlic cloves
2 tablespoons diced green chilies
8 ounces tomato sauce
salt and pepper to taste
1 beef bouillon cube
12 ounces beer
1 1/4 cup water
6 tablespoons chili powder
2 1/2 tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
pinch of oregano

In a large kettle, brown the meats and onion in the oil. Add salt and pepper to taste. Add remaining ingredients, stir well and simmer, covered, for three to four hours, stirring occasionally.

Slow-Cooker Beef Stew

2 pounds stew beef, cut into cubes
1/4 to 1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 1/2 cups beef broth
half garlic clove, minced
1 bay leaf
4 carrots, sliced
2 onions, chopped
1 rib celery, sliced
3 potatoes, diced

Place meat in slow cooker. Combine flour, salt and pepper and paprika. Stir into meat until coated thoroughly.