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Premiums illustrated represent 10 year level term insurance with guaranteed level premiums for 10 years. $100,000 - $1,000,000 rates are Select-A-Term [policy form no. 07007] Preferred Plus Non-tobacco. This coverage features a level death benefit with fully guaranteed level premiums for the first 10 years with coverage to expire at age 95. The policy may be continued on Annual Renewable Term at the end of the level premium period without evidence of insurability until the anniversary nearest the insured’s 95th birthday. The underwriting risks, financial and contractual obligations and support functions associated with products issued by American General Life Insurance Company (AGL) Houston, TX are its responsibility. AGL does not solicit business in the state of New York. All terms, conditions and limitations of any policy issued shall govern. American General Life Companies is the marketing name for a group of domestic life insurers including American General Life Insurance Company and The United States Life Insurance Company in the City of New York. Policies and riders not available in all states. Premium rates current as of December 2022; rates may vary by state. Premiums available for other rate classes, ages and payment plans. Premium charges depend on evidence of insurability. Premiums increase at the end of the guaranteed term if policy is renewed. Death benefit remains level. The policy may be contested for two years from the date of issue for material misstatements or omissions on the application. Death benefit is limited to return of premium paid in the event of suicide within first two years. Rates subject to change. Standard Marketing Services represents AGL and other fine insurance companies.

All companies identified above are wholly owned subsidiaries of Corebridge Financial, Inc. Corebridge Financial and Corebridge are marketing names used by subsidiaries of Corebridge Financial, Inc.

Give leftover pot roast a new life

BY BELINDA SMITH‑SULLIVAN

VEGETABLE BEEF SOUP

SERVES 8

2 tablespoons olive oil

2 medium onions, diced

Who doesn’t like pot roast—one of the staples of American Sunday dinners? Use these recipes to turn the leftovers into tasty meals you can enjoy all week.

4 celery stalks, halved lengthwise and sliced diagonally

3 large carrots, halved lengthwise and sliced diagonally

½ pound fresh green beans, trimmed and cut into bite-size pieces

2 medium russet potatoes, peeled and diced

2 large garlic cloves, minced

3–4 cups leftover pot roast, shredded or diced

4 cups beef stock

1 6-ounce can tomato paste

1 15-ounce can fire-roasted diced tomatoes

Kosher salt

Fresh ground black pepper

1 tablespoon Worcestershire sauce

2 sprigs fresh rosemary

3–4 sprigs fresh thyme

In a Dutch oven or large pot over medium heat, add oil. Add onions, celery and carrots and sauté for 8–10 minutes or until soft. Stir in green beans, potatoes and garlic and sauté for an additional 3 minutes. Add pot roast, stock, tomato paste, tomatoes, salt, black pepper and Worcestershire. Stir well to combine ingredients. Using kitchen twine, tie herbs together and place on top of the soup mixture. Bring to a boil. Lower heat, cover and simmer for 45 minutes.

CHEF’S

Individual Beef Pot Pies

SERVES 6-8 (DEPENDING ON SIZE OF RAMEKINS)

¼ cup unsalted butter

¼ cup all-purpose flour

BEEF-STUFFED BAKED POTATOES

SERVES 4

4 large russet potatoes

Olive oil

8 tablespoons unsalted butter

2 cups leftover pot roast, warmed Shredded cheese, Monterey jack or cheddar Sliced scallions

Sour cream, optional

Preheat oven to 425 F. Using a fork, prick the potatoes on all sides. Coat with olive oil or vegetable spray. Wrap in a small piece of foil and close ends. Bake for 1 hour or until soft when squeezed. Cut each potato in half horizontally, without cutting all the way through, and add 2 tablespoons of butter to each. Divide the pot roast between the potatoes and top with cheese, scallions and sour cream.

2 cups beef stock

1 cup whole milk

Kosher salt

Fresh ground black pepper

1½ teaspoons dried oregano

1 cup frozen corn kernels

1 cup frozen peas

1 large russet potato, peeled and diced

1 cup diced carrots

1 cup chopped celery

1 cup diced onions

3 cups shredded pot roast

3–4 pie crusts, store-bought or homemade (or puff pastry)

1 egg, whisked for egg wash (or ¼ cup milk)

Preheat oven to 375 F. In a large skillet or Dutch oven over medium heat, melt butter. Add flour and whisk until lumps are gone and mixture is the consistency of wet sand, 1–2 minutes. Add stock, milk, salt, pepper and oregano. Lower heat slightly and simmer until thickened, 6–8 minutes. Add corn, peas, potatoes, carrots, celery, onions and beef. Mix well and bring to a slight boil. Lower heat and simmer for 30 minutes until vegetables are tender.

What’s cooking at SCLiving.coop/food/chefbelinda

NEVER LET LEFTOVERS GO TO WASTE. Don’t miss Chef Belinda’s Cheesy Beef Empanadas (above). Plus, get more of our chef’s clever recipes and tips in “Two-for-one dinners.”

Lightly spray ramekins with vegetable oil. Cut pie crusts into circles (or whatever shape ramekins you have) slightly larger than the tops of ramekins. Divide the beef mixture evenly between each ramekin. Cover tops with the rounds. Make 2–3 slits in the top of each crust to allow heat to vent. Place the ramekins on a shallow baking sheet, brush the tops with egg wash and bake for 20–25 minutes or until golden brown.

February In The Garden

n Reset loose stones or bricks on steps and pathways, clear off dead annual vines on fences and trellises, straighten sagging bed borders, repaint faded birdhouses, oil that creaky gate—basically, channel your inner handyman this month to prepare the garden for spring.

n Dormant bare-root roses, which can be planted in the late winter, should be available now at local garden centers. Ideally, plant such roses as soon as possible after purchasing, but give the roots a beneficial hydration session in a bucket of water for at least half a day before adding them to well-draining, sunny sites.