Wonderful, Annsan! I'm going to try the Beef Stew Recipe.
As to the 3 Bean Soup, I'm already an old fart! Regards, Bob... ----------------------------------------------------------------- Note: No trees were killed in the sending of this message, but a large number of electrons were terribly inconvenienced. From: "ann sanfedele" <[EMAIL PROTECTED]> annsan's recipe's for Southwestern style 3 bean soup, cornbread and beef stew ______ southwestern 3 bean soup 1 cup pintos 1 cup white beans 1 cup split peas water to cover in a heavy 2 quart pot - preferably cast iron put in cold water bring to boil - boil about a minute turn off and let stand for about 1 hour return to stove, add one ham bone, 1 yellow onion, chopped 1 tblsp marjoram, 1 tsp ground cumin, 1 tblsp dried rosemary, 1 tlbsp paprika, 1/2 tsp chili powder pinch of nutmeg add more water bring to boil, cover , simmer for 3 hours check now and then to make sure nothing is sticking to the bottom of the pan and add cool water to slow down simmering a bit now and then No salt is needed, as the ham bone should have plenty. _______ Annsans Beef Stew Recipe 1 ½ to 2 lbs beef shin bones, cut the meat in chunks, put the bones in as is 1 yellow onion 1 very large carrot, sliced thick 4 stalks of celery sliced in 2 or 3 lengths 4 large white or red potatoes, peeled and cut in a few pieces each 1 teaspoon ground rosemary 1 tablespoon dried dill 1 half cup Trader Joes Marinara sauce with Roasted garlic (or any marinara sauce, but this is the best) 1 half can Campbells golden mushroom soup. (For fungi rejecters, Beef Broth can be used instead) 3 or 4 tablespoons grapeseed oil black pepper If you have an iron pot it will best but any large pot will do. heat the oil and brown the meat and bones in it. then add the onion, sliced and stir a bit more. Sprinkle the meat with the ground rosemary, add about 3 cups of water, the marinara, the golden mushroom soup, the dill and vegetables except the potatoes bring to a boil and then cover and simmer for 3 hours. Add the potatoes and cook for another 30 to 45 minutes. The stew is soupy, not too thick. It is best after it has been refrigerated overnight or even over two nights. If the soup thickens too much, add water and a bit more golden mushroom soup (you have saved the remaining half a can.) Importrant! both the marinara sauce and the golden mushroom soup have salt in them more than enough. Dont add salt to this stew! -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
