Shortcut stew

Yield: 6 Servings

Measure Ingredient
1 quart Basic Stew Mixture
8 ounces Stewed tomatoes
½ cup Water
1 teaspoon Salt
1 teaspoon Horseradish
4 \N Carrots, peeled & sliced
10 ounces Frozen corn and lima beans, thawed
2 tablespoons All-purpose flour
¼ cup Water

In large saucepan combine stew, tomatoes, water, salt and horseradish.

Cover and cook over low heat till thawed, 20-30 minutes. Add carrots; simmer, covered, 10 minutes. Add corn and lima beans; simmer, covered, till tender, 15-20 minutes. Combine flour and ¼ cup water till smooth. Stir into stew; cook and stir till thick and bubbly.

Posted to MC-Recipe Digest V1 #339 Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971 From: "Sharon L. Nardo" <snardo@...> Date: Thu, 12 Dec 1996 08:22:32 -0500

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