|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
1 - 10 of 144 for corned beef stew
Roll meat cubes ... carrots are tender. Season to suit taste. Bake corn bread in an oblong pan and cut into squares. Split and serve topped with hot stew.
Mix salt and flour. Dredge beef with seasoned flour. ... Place in a greased baking dish. Cover with corn bread batter. Bake at 350 degrees for 25 minutes.
Cut up carrots, onions and potatoes. Mix with other ingredients. Cook in pressure cooker for 5 to 10 minutes.
Combine soup, soup ... mixed vegetables and corned beef in large pan. ... dough onto boiling stew. Cook, uncovered, ... minutes. Cover and cook 10 minutes more.
Place all ingredients ... for 1 hour over medium heat. Salt and pepper to taste. You may use ham chicken or hamburger if you like instead of corned beef.
Combine all ingredients except macaroni in Dutch oven, bring to a boil, and simmer 20 minutes. Add macaroni, simmer 8-10 minutes or until macaroni is ...
Can substitute 1 can beef broth. Heat lentils, ... 2 minutes. Cover, let stand 1 hour. Add other ingredients. Cook 1 hour or until vegetables are tender.
Mix all ingredients. Cook in pot over medium heat for 40 to 45 minutes. Stir often to avoid sticking.
Brown cubed beef in a pot ... to make this recipe. You can always add some if you feel the need but I don't. To thicken, I love to grate a little potato.
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