Beef stew

2.25 lbs 90/10 ground beef
2 cans corn
2 cans diced potatoes
2 cans no salt added green beans
1 can carrots
2 cans petite diced tomatoes
2 large cans tomato sauce
Salt
Pepper
Season salt
Garlic powder

Cook beef in pan. Add all of the rest of the canned items and seasonings. Do not drain the juice. You want the juice the combine with the tomato sauce. Cook on medium-high heat until boiling, then turn down to low heat. Serve with crackers. Tastes so much better the next day.

Corn on the Cob

I love, love, love corn on the cob. I am always looking for new ways to fix it.  Tonight I made steak and decided to try a new way of fixing corn on cob, baking it!  I think I may have found one of my new favorite ways to fix it.  Preheat the oven to 400 degrees. Grab a  jelly roll pan lined with tin foil.  Put the corn (husk peeled off) directly on the pan and sprinkle thoroughly with salt and pepper.  Then place pats of butter on the corn.  Put it into the over for 35-45 minutes.  Turn every 15 minutes or so and check to make sure it isn't burned.  I always clean mine, and then freeze it, so I was cooking this frozen.  That is my favorite way to keep the moisture in.  Put more butter on it and enjoy!!!