Hunter’s Stew

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

Meatball Chili

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

Cabbage-Patch Stew

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.

Cowboy Stew

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

No Peep 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

Chicken Noodle

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.

Bean Cabbage Soup

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.