y seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4

Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW

2 pounds beef stew meat
1 to 2 tablespoons cooking oil
1 can (16 ounce) stewed tomatoes with liquid
1 can condensed beef broth, undiluted
3 tablespoons quick cooking Tapioca
1 clove garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2 inch pieces
3 medium potatoes, peeled and cut into 2 inch pieces
2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4

w in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW

2 pounds beef stew meat
1 to 2 tablespoons cooking oil
1 can (16 ounce) stewed tomatoes with liquid
1 can condensed beef broth, undiluted
3 tablespoons quick cooking Tapioca
1 clove garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2 inch pieces
3 medium potatoes, peeled and cut into 2 inch pieces
2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4

unds beef stew meat
1 to 2 tablespoons cooking oil
1 can (16 ounce) stewed tomatoes with liquid
1 can condensed beef broth, undiluted
3 tablespoons quick cooking Tapioca
1 clove garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2 inch pieces
3 medium potatoes, peeled and cut into 2 inch pieces
2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4

s, peeled and cut into 2 inch pieces
2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4

y seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 Egg, beaten
1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.