Every once in a while, I like to experiment for meals. Today, I tried my hand at making an instant Beef Ragu, a kind of tomato and beef stew served over mashed potatoes. The results were pretty good—the kids liked it, anyway. Here is the recipe for anyone who wants to try it. Ingredients

• 3 cans roast beef (can also make your own roast and use about 3 cups worth, diced). Use the broth from 2 cans but drain the third
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 can sliced carrots
• 1 can green beans
• 1 medium onion, sliced
• 1 green pepper, sliced
• 3 large garlic cloves, crushed
• Instant mashed potato mix

Instructions

1. Mix beef, broth, garlic, onion, and green pepper in a pot (I used a wok, but any pot will work).
2. Bring mixture to a boil, stirring occasionally.
3. Add carrots, green beans, tomatoes, and tomato paste. Stir until well mixed.
4. Sing "Be Our Guest" from Disney's Beauty and the Beast. Put special emphasis on the part about Beef Ragu.
5. Let mixture cook on medium heat, stirring occasionally while you prepare mashed potatoes according to package instructions.
6. When the potatoes are finished, serve the beef mixture over them.

Enjoy!

Most people who know me know that I served a religious mission for the Church of Jesus Christ of Latter-day Saints shortly after I turned 19. For the better part of 2 years, I lived with and served the people of southern Chile. My mission was the greatest experience of my pre-Jenna life. It was amazing to live with and serve those wonderful people and I often miss it. Unfortunately, I don't miss their food much. Most of it was bland and the rest of it was ... well, let's just say it wasn't my favorite. Those who saw me not long after I returned home thought I had caught a parasite or something because I'd lost so much weight (I have since gained it back with interest--maybe I should go back to Chile). There were a few exceptions to my not liking the food. For example, I love completos (Chilean hot dogs) and empanadas. And, of course, there was all the food I ate while living in the house with the professional chef. The other day, I prepared my family one of the dishes I had in that home: Stuffed Acorn Squash. I've made it before (all from memory--mostly of how it tasted rather than how it was cooked), but this time it was better than ever before. So, before I forget what I did, here is the recipe:

Stuffed Acorn Squash

Makes 8 servings (1/2 squash = 1 serving)

Ingredients*

• 4 large acorn squash
• 4 cups cooked rice
• 1 pound hamburger
• 1 can sliced mushrooms (or 1/2 package fresh sliced mushrooms if you prefer)
• 1/2 medium onion (diced)
• 1 large can cream of mushroom soup (or 2 small ones)
• 1/4 cup shredded cheese (we used cheddar, but you could probably use anything. My guess is that Monterey Jack would be awesome)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Montreal Steak Seasoning (this stuff is a must in any kitchen)

* All measurements are estimates. I really don't measure things when I cook.

Instructions

1. Preheat the over to 400°.
2. Cut the squash in half, lengthwise (tip to stem).
3. Remove the seeds and the stringy stuff from the squash.
4. Put the squash on a large bar pan with the yellow side up. Add about 1/4 of an inch of water to the bottom of the pan (this will help make the squash nice and tender).
5. Put the squash in the oven and cook for 30 minutes.
6. While the squash is cooking, add the hamburger, diced onion, mushrooms, Montreal Steak Seasoning, and Worcestershire sauce to a pan and mix over high heat until hamburger is browned.
7. Add the rice and cream of mushroom soup to the hamburger mixture.
8. Cook the hamburger-rice mixture on medium-low for several minutes, stirring occasionally, until it is thoroughly warmed through.
9. Let the hamburger-rice mixture warm until the squash is cooked.
10. Remove the squash from the oven.
11. Fill each squash with some of the hamburger-rice mixture (it should create a small dome over the top of the squash).
12. Sprinkle the top of each squash with about a tbsp of cheese.
13. Return the squash to the oven (make sure that there is still water in the pan) for 30 minutes.
14. Serve and enjoy.

We served it with a Chilean salad made from 1/4 cabbage (shredded), a little vegetable oil (about 1 tbsp), a lot of lemon juice (about 3 tbsps--add to flavor), and a little salt. It was very good. Believe it or not, my kids, who aren't very fond of squash, loved the meal and most had seconds. So it looks like we have a hit on our hands. It makes a great Fall dinner. Enjoy!