Brown stew beef in hot shortening in a heavy skillet. Sprinkle with seasoned salt as it cooks.
Add boiling water and tomato juice.
Simmer, covered, for 1 hour.
Add vegetables and cook until tender.
Add more water or tomato sauce, if desired. Serve with biscuits.
Really good for cold days.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are
and remove from heat. After stew has stopped simmering, stir in
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use
Ten minutes before stew is done, add dumplings (recipe follows) and cover
BEEF AND CARROT STEW:
Toss the meat in
hem once during cooking.
Recipe written by Sherry Schie, Jazzy
cup of the hot stew mixture.
Stir the sour
Brown ground beef and onion, drain well.
In large broiler add all remaining ingredients and ground beef.\tBring to boil; cover and simmer 30 minutes.
Great on cold winter nights. 6-8 servings.
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings.
Add 8 cups of water.
Cook on medium for 1 1/2 hours.
Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
easpoon oil to pan; cook stew meat in pan without crowding
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
In large pot, saute in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
Add: white beans with liquid.
Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.
otatoes, carrots and turnips to stew during the last 20 minutes
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
choice and proceed with recipe.
Depending on size of
Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.