Greatest Recipes

2 c Flour

3 ts Cream of tartar

1 1/2 ts Soda

1/2 ts Salt

1 tb Sugar

Method: Moisten with milk to make a thick dough. Drop by spoonfuls on hot stew, cover and steam for 15 min. without lifting cover. Stew must be in a medium boiling stage. —–

—–INGREDIENTS—– 1 tb Shortening

1 lb 1-in Cubed Stew Beef

1 lg Onion; sliced

1/2 c Water

4 sm Peeled Potatoes

1 pk Frozen Peas

1 sm Carrot; chunked

1 cn (15 oz) Stewed Tomatoes

1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board

——————-MICKEY’S GOURMET CKBK——————- 2 lb Round steak, cubed

4 T Oil

4 T Flour

1/2 c Onion, cut 1/2″ pieces

1/2 c Carrots, halves lenghtwise,

-cut on bias 1/2 c Celery, cut on bias

3 T Tomato paste

4 Beef bouillon cubes

2 c Water

3 c BROWN GRAVY

1 t Paprika

1 Bay leaf

1 t Garlic

Salt and pepper 1 c Peas, cooked

——————BAKING POWDER BISCUITS—————— 2 c Flour, sifted

1 T Sugar

4 t Baking powder

1/2 t Salt

1/2 c Shortening

1 Egg, beaten

2/3 c Milk

Chef Mickey’s Village Restaurant, Disney Village Marketplace In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add remaining ingreds except peas. Mix well; simmer on low until meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add peas and serve stew over biscuits. Baking Powder Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs; mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to 3/4″ thickness. Cut with a 2″ figured cutter and place on an ungreased baking tray. Bake 12 mins or until golden. —–

3 lb Stew meat — cubed

2 oz Red wine

1 can Tomatoes with green chilis — large

1 tbsp Sugar

1 pkg Frozen peas

1 tbsp Salt

6 Carrots — sliced

1 tsp Pepper

3 med Potatoes — cubed

pinch Thyme 3 med Onions — coarsely chopped

pinch Marjoram 1 c Celery — chopped

1 pinch Rosemary

3 tbsp Tapioca — Instant

Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 2 25~. Not necessary to brown the beef first.

3 tablespoons Flour

1 teaspoon Salt

1/2 teaspoon Pepper

1 pound Beef stew meat — cubed

2 tablespoons Oil

1 cup Apple cider

1/2 cup Water

1 tablespoon Vinegar

1/2 teaspoon Thyme

2 large Carrots — cut into pieces

1 Celery rib — cut in pieces

1 large Potato; peeled — cubed

1 medium Onion — sliced

flour, salt, and pepper; add beef and toss to coat. In a large saucepan, brown beef in oil. Add cider, water, vinegar and thyme; bring a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. Add carrots, celery, potato and oni0on; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Source: Taste of Home; Feb./March 1995.

1 pk beef

4 lg potatoes

4 carrots

1 onion — cooking

2 bay leaves

1 cn peas — optional

Brown the beef with the onions in a large pot. Once the meat is brown add 3 cups of water and bay leaves. Heat over medium heat while you peel the potatoes and carrrots. Add potatoes and carrots to the stew pot. Cover with water. Bring to a boil. Cook until potatoes are tender. Mix up a flour and water mixture to thicken the stew. Add it right to the pot. No need to remove the meat/veggies. Stir well to make sure you don’t get lumps. Add pepper/salt/whatever you like for spices. I sometimes add garlic when rowning the meat. Oregano is a nice touch as well. Once the stew is thickened you can serve it. Sometimes I make dumplings with the stew. I usually buy a box of Bisquick as it has a recipe on it. Unfortunately I cannot relay the recipe to you as I don’t have any in the house at the moment. You would have to talk to my grandmother if you wanted to make them from scratch. Isn’t that the way it always is. Recipe By : gmccague@sol.UVic.CA (Gordon McCague) —–