"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
~ ~
*
.
Tuesday, October 30, 2012
Wednesday, October 3, 2012
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
~ ~
*
.
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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