Maxine Skains, FMS 2 lb (lean cubes ) beef or deer2 Tbsp flour2 Tbsp oil2 cup water1 can tomato sauce2 tsp salt1/4 tsp pepper6 medium onions. chopped6 medium carrots, chopped6 medium potatoes, diced Roll meat in flour. Brown in oil. Add water, tomato sauce and seasonings; cover tightly. Cook over low heat for 1 hour … Continue reading Hunter’s Stew
Leola G. Jones, BHS 2 wild ducks, disjointedWater to cover3 stalks celery1 large onion8 Tbsp butter Put duck in stew pot with a little water, barely enough to cover. Cook uncovered for 30 minutes or until almost all water is cooked out (evaporated). Add celery and butter and continue cooking with cover off until juices … Continue reading Wild Duck Stew with Butter and Cream
Lennie Smith, Lillie School 1 envelope chili seasoning mix1 (1 lb) can tomatoes1/2 cup water1 (1 lb) can meatballs and gravy1/2 lb egg noodles, cooked as directed3 Tbsp butter Combine all but noodles and butter; simmer for 10 minutes. Drain noodles; add butter. Stir gently over low heat to melt butter and cook noodles. Serve … Continue reading Meatball Chili
Betty Bryant, Downsville 1 small cabbage1 small onion, chopped1 can chili with beans1 can tomatoes1 lb hamburger meat1 Tbsp salt1/2 tsp pepper Brown meat and onions. Drain; add chopped cabbage, chili beans, tomatoes, salt and pepper. Cook until tender.
Ann Dodd, FHS 1 Tbsp oleo1 lb ground beef1 onion, chopped1/4 cup chopped celery1/4 cup chopped green pepper1/2 clove garlic1 Tbsp chili powder1/4 tsp sugar1 (No. 303) can tomatoes1 (16 oz) can yellow whole kernel corn6 small potatoes, peeled and cut 3 cup water1 (32 oz) can Ranch Style® beansSalt and pepper to taste Melt … Continue reading Cowboy Stew
Dorothy Byrnside, FMS 2 lb good lean beef1 cup Irish potatoes1 cup carrots2 Tbsp tapiocaSalt and pepper1 cup celery1 cup onions2 cans Snap-E-Tom® tomato cocktailSeason-All® Cube and mix together meat and vegetables. Season to taste with salt, pepper, Season-All® and any other desired seasonings. Place in a Dutch oven. Dissolve tapioca in the tomato juice … Continue reading No Peep Stew
Laveina Bearden, FMS 1 1/2 cup chicken broth1/3 cup flourDash of pepper3/4 cup cooked green (tiny) peas1 can biscuits (10)1/4 cup margarine1/2 tsp salt2 cup chicken1/3 cup onion, chopped1 cup cooked baby carrots, drained3/4 cup milk Heat oven to 375°. In ovenproof 10 inch skillet, melt butter. Blend in flour, salt and pepper. Add chicken … Continue reading Chicken Biscuit Stew
Nina Henson, LHS 1 chicken, cooked1 package noodles3 slices cheeseSmall can pimento1 can mushroom soup Cook chicken and pick off bones. Add noodles to 3 cups of broth. Add cooked chicken and pimento and soup to noodles and simmer.
Emma McCrary, FMS 2 lb stew meat1/2 lb red beans1/2 lb cooked cabbage1 large can tomatoes1 medium onion1 lb diced carrots1 lb diced potatoesSaltPepper Cook stew meat and beans, then add onions, tomatoes, carrots, potatoes, salt and pepper. Cool until almost done and add cabbage and cook until done.
Laveina Bearden 1 Tbsp oil1 lb lean ground beef1 onion chopped1 (1 lb) package shell macaroni1 (46 oz) can tomato juice1 (1 lb ) can mixed vegetables1 tsp salt1/8 tsp pepper1 tsp chili powder (optional) Heat oil in a large saucepan. Add meat land onion. Brown, stirring with a fork to break up meat. Cook … Continue reading Sea Shell Soup