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The Quilt Inn Country Cookbook
Aliske Webb
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/2 tsp. paprika
1/2 lbs. lean stewing beef, cubed
tbsp. vegetable oil
1/2 cups carrots, cubed
small potatoes, cubed
small onions, quartered
stalks celery, sliced
cups green beans, sliced
can cream of mushroom soup
pouch dry onion soup mix
tbsp. Worcestershire sauce
/2 tsp. gravy browning
3/4 cups milk
Preheat oven to 450F.
Combine cornstarch, salt, pepper and paprika. Dust meat cubes with mixture,
reserve remaining mixture. Toss meat cubes with oil in ovenproof casserole. Bake
uncovered 30 minutes, stir occasionally. Add carrots, potatoes, celery, onions and
green beans to meat.
Combine reserved cornstarch mixture with mushroom soup, onion soup mix,
Worcestershire sauce and gravy browning. Gradually stir in milk. Pour over meat and
vegetables. Reduce oven to 350F. Bake, covered, for 1 hour. Remove cover and stir
to combine ingredients. Return to oven, bake covered for 45 minutes or untilmeat and
vegetables are tender.
Southern Chicken Stew
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lbs. chicken, cut up
tsp. salt
potatoes, peeled and quartered
cans tomatoes, chopped, with juice
onion, chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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