Here is what you need for Mrs. Ogre’s Beef Stew:


1 pound of a nice thick steak, cut into cubes. 

3 tablespoons of all-purpose flour.

3 tablespoons shortening.

1 teaspoon salt.

1/8 teaspoon ground black pepper.

4 cups water.

1 large onion, chopped.

¼ teaspoon paprika.

1 clove garlic, minced.

1 teaspoon Worcestershire sauce.

1 bay leaf.

3 big carrots, chopped large.

4 big potatoes, chopped large.

¼ cup of flour (for thickening)

½ cup corn kernels.


  1. Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
  2. Add carrots and potatoes and simmer until tender.
  3. Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
  4. Once thickened return meat and add corn to stew, heat through and serve.


Note from Ogre:  I like a dash or two of Tabasco sauce in my bowel for a little zest.  Toss in anything else you like… Tomatoes, Mushrooms, Turnips, Chicken, Shrimp.  It all works.  I’d double this if I were you… make a bigger batch.  You’ll want more.



Better than sex cake:  No, it isn't... but its a damn good cake.

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
1 Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2 In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3 Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!