Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Flour 1 ts Thyme
1 1/2 ts Salt 1 ts Coriander
1/8 ts Pepper 2 Potatoes; peeled and cubed
1 lb Beef stew meat 6 Carrots; peeled and sliced
3 tb Vegetable oil -into rounds
1/4 c Chopped onion 1 c Frozen peas; thawed
3 c Water 1/2 c Evaporated milk
1/2 ts Garlic powder

Preparation time: 20 minutes Cooking time: 1 hour, 20 minutes
Utensils: Measuring cups and spoons, utility knife, plate, saucepan
with cover, mixing spoon, can opener.

On plate, combine flour, salt and pepper; set aside. Cut meat into
bite-size cubes, then roll in flour mixture to coat. Reserve flour
mixture.

Heat vegetable oil in saucepan set on stove top over medium-low heat.
Add meat and brown, stirring occasionally with mixing spoon, then
sprinkle in remaining flour mixture. Add onion; cook until limp. Add
water, garlic powder, thyme and coriander; bring to boil. Cover and
cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional water as needed.
Cover and cook 10 minutes. Add peas and continue to cook about 5
minutes or until vegetables are tender. Stir in evaporated milk.
Heat through, but do not boil.

To serve, pour into hollowed-out pumpkin shell decorated to look like
a spooky jack-o'-lantern.

from Inland Valley Daily Bulletin October 6, 1994 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-18-94

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