Lifestyles

PACK AWAY THE BARBECUE
Stews that warm the

1! DOUBT if any recipe I’ve ever printed has had as much
comment as this one. Understand that the quantities are

flexible.

Now that falf is here, kids are
back to school and everyone is
heartily sick of barbecues and
potato salad, {’ve been getting re-
quests for this:

T large pected parsnip, sliced 1°”
1 cup turnip, {°' dice

Steam the vegetables in very lit-
tle water until tender. Add to

budget
beaters

by Barbara McCreadie

Barbara's Many-Way Stew
Basle Ingredients:
2 Ibs. lean beef stew meat
waiter to cover (Gust)
1 package onion soup mix

Cover unbrowned meat with
water and stir in soup mix. Cook:
— All day, in crock pot on low
— All day, in the oven, covered, at
200°F
— Two hours, top of the stove on
simmer, sfter you bring it to a
boil.

Add: A few drops of Crosse and
Biackwell’s Browning for Gravies.
Thickening: Either 4 cup flour
dissolved in a lite cold water

OR
2 tablespoons cornstarch (also
dissolved in a little cold water)

You may have to increase either
measure a bit depending on the
seal of the lid you used.

Generally, it’s best to use flour
for any European or North
American twist you’re going to
take. Use cornstarch for any mix-
ture containing fruit or soy sauce.

Now, for variations:

Just Plain Ordinary Stew
2 medium potatoes, diced 1°"
3 medium carrots, sliced 1°*
i onion, in 42”? wedges
If your family enjoys these, add as

thickened stew, water and all.
Simmer, uncovered until the con-
sistency is as you like it.

(Optional)
2 tablespoons tomato ketchup
2 jolts Worcestershire sauce

Hawaiian ‘‘Stew"’
Tkicken the mixture with corn-
starch.
Add:
1 large green pepper, 1°’ dice
1 tin pineapple chunks, drained
Y% cup soy sauce

Simmer until green pepper is
crisp-tender. Serve with steamed
rice.

Beef Stroganoff

Before thickening (flour mix-
ture) add as many sliced fresh
mushrooms as you can afford, up
to 2 cups.

Cook until
tender.
Add:
Y% cup tomato ketchup

thickening mixture
Stir until thickened.
Add:
3A cup sour cream
Stir, heat but don’t boil.

Serve with steamed rice or but-

mushrooms are

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tered egg noodles. Garnish with a
heavy sprinkling of paprika.

Chop Suey
(Not recognized in any Chinese
home, but----)
Before thickening (cornstarch mix)
Add: { cup sliced mushrooms
1 large green pepper, sliced
1 cup fresh beansprouts, rinsed
1 tin water chestnuts, drained and
sticed
1 medium onion, sliced in 2"
wedges
Ve cup soy sauce

Cook until vegetables are crisp-
tender. Thicken. Serve with steam-
ed rice.

Beef and Mushroom Pie
Before thickening, add:
Y2 Ib. sliced mushrooms
% cup tomato ketchup

Turn mixture into a 10°’ X 13°"
glass baking dish. Let cool a bit.

Top with: | package frozen puff

pastry, rolled to fit. Slash top ar-
tistically for steam vents. Bake as
to package directions or until
pastry is brown and_ cooked
through. Traditionally, this should
be served with chips (French fries)
and peas.
Alternative: Prepare enough pastry
for two 8" pies. Layer bottom
crusts, meat mixture (flour-
thickened) and top with pastry.
Bake at 350°F about 45 minutes or
until pastry is golden brown.

I find that if 'm making this
sort of pie I like to dice the meat a
bit smaller than it comes from the
store — assists cutting in wedges.

J also increase the thickening by
about | tablespoon and let the pies
sit for 10 minutes before cutting.

Bake some potatoes alongside
and serve a vegetable in a sauce
such as broccoli in cheese sauce.

These recipes serve six to eight
people, depending on the size of

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* Even heavily Soiled dishes came sparkling
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