2 lbs. stew meat
6 med. potatoes
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 envelope (about 1 oz.) brown gravy mix
1/4 c. water
1/2 tsp. salt
6 med. carrots
6 sm. onions
1 tsp. horseradish
Cobblestone biscuits

Heat oven to 325 degrees. Wash and pare carrots, potatoes and onions. Cut carrots and potatoes in half. Mix the meat and vegetables in ungreased baking pan with fork and spread to the edges of the pan. Pour the soup into a bowl. Stir in remaining ingredients except Cobblestone Biscuits and pour over the meat and vegetables in the pan. Cover tightly with aluminum foil. Bake in 325 degree oven 3 hours. While the stew is baking, mix the dough for Cobblestone Biscuits and refrigerate it.

COBBLESTONE BISCUITS:

1 c. buttermilk baking mix
1/4 c. cold water
1/2 c. American cheese, food, grated
2 tbsp. mayonnaise or salad dressing

In bowl with fork, mix all ingredients to a soft dough and refrigerate. Carefully remove the stew from the oven. Increase oven temperature to 450 degrees. Drop teaspoons of the biscuits dough about 1/2 inch apart onto the stew. (Use 2 teaspoons, one to push the dough from the other. Work as fast as you can). Bake about 10 minutes or until the biscuits are golden brown.