THROW BACK THURDAY RECIPE

I was out of commission most of winter and really missed the soups and stew season.  Luckily in Utah winter and spring dance together, each taking a turn at leading.  Flowers popping up in Feb./March, and snow in May.

I got a form of this stew recipe over 25 years ago from Margie.  I have adapted and adapted it through the years.  This is where I ended up about 10 years ago.  A basic , easy and tasty stew that all of my family loves.  (I cut onions large so they can be "picked out".)

Easy Crock Pot Stew
from Margie N.

stew meat - 1-2 pounds, I like to brown mine in a skillet before putting it in crock pot

Mix all the rest in a sprayed crock pot (I like a bigger amount, but I put the smaller amount in ()
2 cans tomato soup (1 can)
3 packages DRY beef gravy (2 packages)
2 tea. beef base (or 2 beef bouillon cubes)  (1 tea. or cube)
2 1/2 cups water (1 1/2 cups water)
6-8 cups vegetables - I used 4 cups cubed potatoes, 2 cups carrots, 1 onion-cut large (3-4 cups)
browned meat

Cook all day on low (8 hours)  and on high for the last 1/2 hour to hour.

Sometimes I make dumplings.  Sometimes pot bread, biscuits, corn bread...  I saw a recipe for cream biscuits in "Relish" and decided to try them since I had everything.  I did add 1 table. sugar. 
The texture and flavour were amazing (really good).  I was disappointed in the self rising flour.  They were not as high as I hoped and thought they would be.  I also think they needed more moisture. 

CREAM BISCUITS
adapted from RELISH

2 cups self rising flour
1 1/2 cups cream
1 table. sugar

Stir just until blended.  Lightly knead on floured board.  Biscuits will become tougher the more they are worked with.Pat or roll to about 3/4 in. thickness.  Cut into biscuit rounds and place close together in greased baking dish or sheet.
Bake at 450* for about 10 mins.
Makes about 12.


(I turned the bread green for St. Patrick's Day)

I am fast approaching my 200th POST.  What shall we do to celebrate it?  Any ideas?