On the other hand, growing up I LOVED school lunch. To be fair, I wasn't allowed to have it until about fifth grade. I think it was because by this time my parents then qualified for free/reduced lunch so it was probably cheaper to eat at school. I am not a big fan of pre-made sandwiches. It's probably mostly psychological but I don't like the idea of the sandwich all blending together, soaking into the bread and the flavors mixing. I love sandwiches but they have to be made and eaten right away.
Any way, when I got to eat school lunch I liked it-things where hot and fresh! I remember trying refried beans for the first time at school. I couldn't remember ever tasting something like that before. I went back for seconds. I don't think they really let you do that but I'm sure the lunch lady thought, if we have a kid that actually likes them she can have all she wants. I'm wouldn't say refried beans are my favorite today but I think we all have some school lunch foods we remember loving. For me, it was meat turn overs and beef stew.
For the first few years after we where married, I searched and tried a variety of beef stew recipes until I was finally able to find one that I like. My kids say I make soup a lot. They are right, especially in the winter. I love all kinds of soup but beef stew is probably the one I make the most. Here's my favorite beef stew recipe.
Best Ever Beef Stew
(no kidding that really is the name)
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2 inch chunks
1/2 of a rutabaga (how's that for a new vegetable) peeled and diced
1 cup frozen (or fresh) green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
Put everything but the flour in a slow cooker; stir to combine. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and the potatoes are just fork tender. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl. Add the flour and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.


