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COLD WEATHER COMFORT© Vaudie E. Harrison
Now that Winter has, at least in some parts of the country, finally arrived, it's time to think about meals that will warm the insides on a cold Winter night.
I've heard it said that the only difference between the two is that a Stew has bigger chunks in the mix. I guess that might be why I prefer Stew instead of Soup. Something more to chew on, I guess. My recipe this week will tell you how I prepare my favorite Stew here at home. You must remember, though, that I really don't follow a strict recipe when I fill up the Stew Pot. I guess you could say that I just sorta "wing it" and let the goodies fly as they will. In short, there is really no recipe as such when I start to assemble my Stew. The ingredients, most times, will be whatever is on hand. However, there are some set rules and I'll tell you about them as we go. If I mention something that you don't like, just leave it out and substitute something that you do like. One example of this is my Wife's likes and dislikes. She doesn't like cooked Sweet Peas and I do. So I make the base Stew without any Peas and simply add some to my bowl of Stew when I fill it. So, here's how I do it. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< GRANDPAW'S HOMEMADE STEW NOTE: This makes a LARGE pot of stew. Feel free to adjust the amount of the ingredients to suit your needs. 2 Pound of Stew Meat (Cut into one inch pieces) 5-6 Medium to Large Potatoes (Cut into one inch Chunks) 4-5 Stalks of Celery (Cut into one inch pieces) 6-8 Large Carrots (Cut into one inch pieces) 2 Small or Medium Cans of Tomato Sauce 1 Large (Family Size) Can of Condensed Tomato Soup 1 Can of Whole Kernel Corn 1 Can of Sweet Peas Salt and Pepper (To Taste) Garlic Salt or Garlic Powder (To Taste) 1 Cup of Water In addition to the above ingredients, feel free to add Cauliflower, Broccoli, Parsnips or whatever else you might like to have in your Stew. In a large pot, brown the Stew Meat. Add the Tomato Sauce and Tomato Soup. DO NOT DILUTE, use direct from the can. Add the Water and the Potato and Carrot pieces. Also add any other firm Vegetable that you may be using. Do not add the Celery, Corn and Peas until later. Season to taste and stir well to mix. Cook over a medium flame, stirring occasionally, to prevent scorching, until the Potatoes and Carrots are becoming fork tender. Go To Page: 1 2
The copyright of the article COLD WEATHER COMFORT in Recipes 1880-1960 is owned by Jerri Brooker. Permission to republish COLD WEATHER COMFORT in print or online must be granted by the author in writing.
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