2 cans beef stew
8 ginger snaps, crushed
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. minced onion
1/4 tsp. cloves
Dash of pepper
1 bay leaf, crumbled
1 tbsp. chopped parsley

1. Preheat oven to 375 degrees.

2. In 2 quart casserole, combine all ingredients, except parsley; stir to mix well.

3. Bake 30 minutes.

4. Sprinkle with chopped parsley. Serve, if desired, with hot buttered noodles.