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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
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Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
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cooking."
James Beard
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
Zenna Schaffer
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
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Organization Cookbooks » Church Groups
Cookbook Title: GOOD COOKS SHARING
 | Item ID: | 04125 | | Abstract: | is a compilation of good old fashioned recipes and some newer versions. It has 5 categories and a total of 397 recipes. Our Methodist Women's group use our money for mission projects. But some of the proceeds from this cookbook is dedicated to rebuilding our church, which burned December 23, 2003. | | Contact Information: | Make check or money order payable to:
Munfordville U.M.W. - Attn: Mary Bunnell
311 Raider Hollow Road
Munfordville, KY 42765
PH # 270-524-9162 | | Price: | $12.00 | | Recipe Sample: | HEARTY HUNTERS STEW
2 Tbsp. cooking oil
2 lbs. beef chuck or venison (1" cubes)
4 1/4 c. water divided
1/2 c. tomato juice
2 medium onions - cut in wedges
2 stalks celery - sliced
6 carrots - pared & quartered
1 rutabaga - peeled & cubed
6 medium potatoes - peeled & quartered
2 bay leaves
2 or 3 tsp. salt
1/2 tsp. pepper
1 Tbsp. corn starch
1 c. frozen peas
1 tsp. worcestershire
baking powder biscuits - optional
In cast iron Dutch oven - heat oil over medium heat - brown meat - add 4 cups water and scrape browned drippings loose in pan. Add tomato juice, onion, celery, worcestershire, bay leaves, salt and pepper. Cover with tight lid, reduce heat to simmer. Cook, stirring occasionally for 2 hours. Remove bay leaves and add carrots, rutabaga, and potatoes, cover and cook an additional 40 to 60 minutes. Stir in peas - cook 10 more minutes. Combine cornstarch and remaining water and stir into stew. Cook and stir until thickens. Serve with biscuits if desired. Serves 8.
Submitted by: Jeanette Clack |
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