Marvelous Recipes

To insure a crispy golden crust on cornbread, be sure to heat the oil in the pan before pouring the cornbread batter into the pan.

The oil should be hot enough to sizzle when the batter is poured into it. Always pour the batter in slowly to prevent being splattered with the hot oil.

Rich, hearty beef stew is a favorite of my family, no matter what time of year it is. But they especially enjoy a big bowl full when the weather is wintry cold!

2-2.5 pounds lean stew meat, or round steak cut into cubes
2 tablespoons canola oil
2 cups chopped onion
1/2 cup chopped celery
5 large potatoes, peeled and cubed
4-5 large carrots, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 (10.5 ounce) can condensed tomato soup
1 soup can water

1. In a large skillet, brown meat in oil. Add onions and celery and cook until tender, stirring occasionally about 3 minutes. Transfer meat, onion and celery mixture to slow cooker.

2. Add potatoes, carrots, salt, pepper, garlic powder, Worcestershire sauce, tomato soup and water. Stir to blend.

3. Cover tightly and cook in slow cooker on Low 7-9 hours or on High 4-6 hours. Serves 6-8.