4 lg Onion cut in wedges

5 lg Carrots cut in thick slices

2 Rib celery sliced

1 1/2 lb Round steak or lamb

6 lg Potatoes

1 c Water

Salt and pepper to taste

Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and add to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot.

4 lb Potatoes, peeled

10 sm Onions, sliced

2 oz Pearl barley

2 pt Beef stock

Salt and pepper to taste

“That’s the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you’ll get God knows what stuck in your teeth!!) You’ll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours…should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!”

Directions:

Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.

Stovetop preparation: Heat oil in dutch oven over medium heat. Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes. Add water, vinegar, and bay leaf. salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

1 Lg Potato — peel, chop into bite size pieces

1/2 C Amaranth

1/2 Tsp Garlic Powder — or to taste

1 Tbsp Parsley — or to taste

1/2 Tsp Oregano — or to taste

1/2 Tsp Marjoram — or to taste

2 C Water — to cover, Keep Adding Water As Necessary

1 C Corn, Frozen

1/2 Onion — to taste

Toss everything in the crockpot and start it on low. Add water as necessary to make it thick like a stew. I added a bit of salt at the end after I had put it in my bowl. Had this with cracked wheat bread…what a great meal!!

1 1/2 pounds beef stew meat

1 1/2 pounds new potatoes (about 12) — cut in half

12 pearl onions, cut in half if large (or 1 med. onion cut into 8 wedges)

1 8 oz. pkg. baby cut carrots

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened. Remove bay leaf.

1 1/2 lemon

1/2 cup butter

2 pounds tomatoes — chopped

2 teaspoons salt

1/4 teaspoon pepper

1 small cinnamon stick — optional

1 tablespoon sugar — optional

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5.

Directions:

Start rice cooking. Rinse & cook lentils and potatotes (approx. 25-30 min.) When done, drain & set aside. Use plenty of water to cook lentils. While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Saute, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!).

Add onions to the toasted garlic and saute in stock or water until they are just translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sauted onions. Add stock or water as needed & continue simmering.

When lentil-potato mixture is cooked, drain and mix it into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.

Optional: Add chick peas.

Directions:

Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.

Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste.

NOTES: A spicy vegetable stew – easy to make. Some find that the flavors of the vegetables don’t stand out unless you put in a lot of Tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

1 tb Vegetable oil

1/4 tb Pepper

1/2 c Water

1 md Green pepper — sliced

2 lg Celery — cut 2″ pcs

2 sm Zucchini or other squash

2 tb All-purpose flour

Cut 1-1/2″ cubes 2 ts Salt

1 md Onion — slice

1/4 tb Marjoram

1 Bay leaf

6 md Potatoes — peel, quarter Unpeeled

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies.

1/2 cup flour

2 tablespoons oil

1 bay leaf

1 tablespoon Worcestershire sauce

1 onion — chopped

1 cup beef bouillon

1/4 teaspoon pepper

2 teaspoons salt

1 teaspoon sugar

6 carrots — sliced

1 cup sliced celery

4 potatoes — cut up

12 small pearl onions

4 cups water

Coat meat with flour. Set excess flour aside. In skillet, heat oil. Brown meat. In crockpot, combine beef, Worcestershire sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables. Pour water over all. Cook on low heat 8 to 10 hours. Turn to high and thicken with flour. Cook for 15 more minutes. Remove bay leaf.