Prepare cooked meats ahead of time or use leftovers. Heat tomatoes, corn, Worcestershire sauce and lemon juice.
If cooking fresh ground beef, cut up onion and simmer. Add meat to tomato mixture. Cook in large broiler on low heat for 45 minutes. Save leftover stew; it's even better the next day.
Save the ribs from a leftover standing rib roast (a.k
eef to cover. Set aside leftover flour mix.
Saute beef
econd, to make the complete stew.
PHASE - I.
Secure
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
Place all ingredients, except cornstarch, in Dutch oven or stockpot.
Cook on medium until boils.
Turn to low and simmer for at least 1/2 hour.
Add cornstarch while stirring.
Stew will thicken and be ready to serve.
You may need to add water throughout cooking time.
o low, cover, and simmer stew until vegetables are done roasting
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.
ake rice.
After the stew has been simmering 10-15
Melt butter in 2-quart casserole in oven.
Mix all other ingredients except stew.
Pour mixture over melted butter.
Spoon stew over batter.
Do not stir!!!
Bake in 350\u00b0 oven for 60 to 65 minutes or until crust is raised and brown.
nto the shredded pork stew. Simmer, stirring in leftover toasted flour, until
On waxed paper, coat stew meat with flour; reserve leftover flour.
In
Roll beef in flour and brown. Add water and spices. Cover and simmer about 2 hours. I usually add leftover flour to stew. Add remaining ingredients- cook till tender, about 30 minutes.
If you don't have as much leftover meat as you would like, brown ground meat and onions, drain and return to pan.
Add all ingredients with cooked macaroni.
Add spices and salt and pepper to taste.
In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
Cut meat into 1 1/2-inch chunks.
On waxed paper, coat stew meat with flour; reserve leftover flour.
In 6-quart Dutch oven over medium-high heat, heat oil.
Brown meat all over in oil, a few pieces at a time; remove pieces as they brown.
Reduce heat to medium.
Heat oil in a dutch oven over medium heat.
Add carrots& onions cook about 5 minutes.
Add cooked pork, cook& stir about 1 minute.
Add potatoes, bouillon,spices,4 cups of water& cider vinegar, mix well& simmer covered.
After about 15 minutes add cabbage mix well.
Simmer 15 more minutes stirring occasionally.
In measuring cup mix until well blended the 1/4 cup water& flour.
Add to stew mix well.
Cover& simmer about 10 minutes more or until stew is thickened.
Serves 6.
deal for this. Save the leftover spice in a small glass
ithout breaking down into the stew.
Combine the soaked chickpeas