Ingredient:
- 1/4 c. margarine
- 3/4 c. chopped celery
- 3/4 c. chopped onion
- 6 c. water
- 3/4 c. lentils
Direction:
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:
- 1 qt. tomatoes
- 1/2 tsp. garlic salt
- 2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. barley or brown rice
- 1/2 tsp. rosemary
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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