Stew Time

"Well, if your that picky, guess your not that hungry."
                                                                 "Grandpa Gene"

Soup and Stews were a mainstay in the house as I was growing up.
We didn't eat cassaroles.

This recipe is an adaptation from the "Marlboro Chuckwagon Cookin'",
it was free from Marlboro.

CHUCKWAGON STEW

2 1/2 pounds of beef cubes (5 cups)

2 Tablespoons all-purpose flour

1 Tablespoon paprika

1 teaspoon chili powder

2 teaspoons salt

3 Tablespoons LARD

2 sliced onions

1 clove garlic, minced

1 28 oz. can tomatoes

3 Tablespoons chili powder

1 Tablespoon cinnamon

1 teaspoon ground cloves

1/2 to 1 teaspoon dry crushed red peppers

2 cups chopped potatoes

2 cups chopped carrots

Coat beef in mixture of flour, paprika, 1 Tablespoon chili powder and salt.

Brown in hot fat in a large Dutch oven, Add onion, and garlic and cook

until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers.

Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables

are done, about 15 minutes.

Makes 6-8 servings.

* Well, like I wrote, I adjusted it!

I use water instead of tomatoes, put about 3 Tablespoons of sugar in it, use the real stuff, added a couple dashes of Worcestershire sauce, and chopped celery.
Oh, and a bay leaf.

You can adjust the taste as you like but it's good!

til next time,

wild clover

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Peachy Crisp

With the debate and all, I just couldn't sit through it without something to sooth myself with.

Peachy Crisp

1 - 29 oz can of sliced California Peaches (really doesn't matter)
      drain and reserve the liquid

1 - cup sugar

1 1/2 - Tablespoon cornstarch

1 - teaspoon cinnamon

3 - Tablespoon butter

In a saucepan, combine sugar, cornstarch, cinnamon, slowly add reserved peach liquid. Mix until well combined. Cook on medium heat until thick and bubbly, turn heat off and add 3 Tablespoons of butter, mix until blended. Cool.

Crisp Topping

1/2 cup brown sugar

1/2 cup flour

3/4 cup rolled oats

1/4 cup cold butter

Place brown sugar. flour, rolled oats in a bowl, mix together, add butter cut into chunks, I use my hands to mix together, until everything is combined.
It will be crumbly.

Preheat oven to 350*

In a 8 x 10 baking pan, place the drained canned  peaches in the bottom, scoot them around until the bottom of the baking pan is covered with the peaches, when sauce is cooled a bit, pour over the peaches, then cover with the crisp topping.

Place in oven and bake for about 20 minutes or until you smell the sweet smell of yum.

Cool for a few minutes then dig in YUMMY.


til next time

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