'Taste Of Home' For Fall

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(CBS)  Cider Beef Stew

From Joyce Glaesemann, Lincoln, Neb.

It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese.

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups apple cider or juice
2 tablespoons cider vinegar
2 teaspoons salt, optional
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water

1) In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, vinegar, salt if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2) Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.

3) Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Yield: 8 servings.

Nutrition Facts: 1 cup equals 315 calories, 12 g fat (0 saturated fat), 70 mg cholesterol, 238 mg sodium, 29 g carbohydrate, 0 fiber, 24 g protein.

Apple-Berry Streusel Bars

From Jane Acree, Holcomb, Ill.

The flavor combination of apples and raspberries is fabulous in these easy-to-make bars.

2-1/2 cups plus 2 tablespoons all-purpose flour, divided
2 cups old-fashioned oats
1-1/4 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter, melted
3 cups thinly sliced peeled tart apples
1 jar (12 ounces) raspberry preserves
1/2 cup finely chopped walnuts

1) In a large mixing bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 15 minutes.

2) Meanwhile, toss apples with remaining flour. Stir in the preserves; spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack before cutting into bars.

Yield: 4 dozen.

Nutrition facts: 1 bar equals 121 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 56 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

For another recipe, go to page 4.