1 lb Venison

1 lb Beef

Adolph’s meat tenderizer Water 2 7.6 oz.
cans stew starter

4 Carrots, chopped

1 8.5 oz.
can sweet peas

1 md Onion, diced

5 md Potatoes, diced

4 Celery stalks, chopped

4 tb Butter

2 Beef bouillon cubes

1 Bay leaf

2 ts Kitchen Bouquet

1 Garlic clove, minced

1 ts Worcestershire sauce

Cut up venison and beef into bite size pieces.
Sprinkle with
Adolph’s meat tenderizer.
Let set for 10 minutes; then brown meat.
Add water and rest of ingredients and bring to a boil.
Reduce heat,
cover and simmer for 1 1/2 hours or until meat and vegetables are
tender.
Use large 4-quart pot.

1 1/2 lb Boneless turkey meat, cut

-into walnut sized pieces 1 lg Onion, Peeled and Diced

12 oz New or Waxy potatoes, peeled

-and cut into 1 inch cubes 1 Green Pepper, de-seeded and

-diced 14 oz Tin Italian Tomatoes,drained

1/2 ts Freeze-dried thyme

1/2 ts Freeze-dried oregano

Salt and Pepper 6 oz Sweetcorn Kernels

1 tb Oil

Heat the oil in a flameproof casserole and fry the turkey pieces
until golden brown.
Add the onions, potatoes and pepper.
Mix in the
tomatoes, breaking them unp slightly with a fork.
add the herbs and
enough water just to cover the turkey.
Simmer on top of the stove
or in an oven preheated to gas mark 4/350F/180C for 45 minutes.
Season generously then add sweetcorn.
If the sauce is very thin,
dissolve a teaspoon of cornflour in a little water and stir it into
the casserole.
Bring gently to the boil until the sauce thickens.
You don’t really need anything else with this, though you could
follow it with a little spinach salad.
Source: Michael Barry, Yes!
Magazine

1 lb Stewing beef, in bite size

1/2 pk Lipton’s Onion soup mix -

- stir before dividing 1 cn Cream of mushroom soup

1/2 cn Sherry or wine

Mix all together.
Bake at 300 for 3 hours in covered casserole.
Just as good the second time around..
Great for the cold months.
Mrs Muriel Aldwinckle, Hamilton

4 lb Stewing beef, cut into 2″

-cubes 2 tb Olive oil

2 md Onions, peeled and sliced

4 Carrots, peeled and cut

-in thin slices 2 c Hot beef stock or bouillon

-(homemade, canned or -reconstituted) 2 c Red Zinfandel wine

1 Garlic clove, unpeeled

1 Whole tomato (canned or

-fresh), peeled and coarsely -chopped 1 t Salt

1 t Freshly ground black pepper

2 t Thyme

3 Juniper berries

2 Bay leaves, crumbled

4 Carrots, cut into 3″ chunks

5 Potatoes, peeled and cut

-into 3″ chunks

Soak wet clay pot in water for 15 minutes.
Dry beef cubes
thoroughly and saute briefly in a large skillet over high heat.
Remove meat to pot.
Cook onions and carrots in skillet for 3
minutes over medium high heat (add an additional tablespoon of oil
if necessary).
Pour beef stock in skillet, add wine and bring
almost to a boil.
Simmer for 5 minutes.
Add salt, garlic, tomatoes
and pepper.
Place remaining herbs in a square of cheesecloth and
tie into a bundle with string or thread.
Bury bundle in meat.
Pour
contents of skillet over beef and herbs.
Cover and place in a cold
oven.
Set oven temperature at 450′F.
and cook for 90 minutes.
While
stew is cooking, steam additional carrots and potatoes.
Remove
casserole from oven and discard herb bundle.
Strain juice over a
large bowl.
Return beef cubes to casserole.
Press baked vegetables
in sieve placed over stewing juice.
Pour juice over beef cubes in
casserole.
Add steamed carrots and potatoes to casserole.
Cover and
return to oven for 15-20 minutes.

1 kilogram zucchini

1 onion

1 garlic clove

30 grams clarified butter

1 tablespoon curry powder

1 can tomatoes

3 tablespoons coconut paste — (*)

2 tablespoons mustard seed

(*) I cooked 100g dried grated coconut with water in the
microwave oven, pureed it and strained it through a sieve.
Peel,
seed and dice zucchini.
Mince onion and garlic.
Puree tomatoes
together with the juice.
Steam onion and garlic in the clarified
butter.
Stir in curry powder.
Add tomatoe puree and cook until it
thickens a bit.
Dissolve coconut paste in the tomatoe puree.
Add
diced zucchini and steam for about 30 minutes until

tender.
Roast mustard seeds in a pan and sprinkle over the
stew.

1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 sm Garlic clove

1 tb Vegetable oil

2 c Mushrooms

1 sm Tomato

1 Bay leaf

1 t Soy sauce (may be doubled)

6 oz Cooked potatoes (or more)

Soy milk — to taste Vegan margarine — to taste Seasoning — to
taste

Bring the water and first amount of soy sauce to the boil in a
small pan, place tempeh (defrosted if frozen) in it, lower heat,
cover pan and simmer for 10 minutes; turn the tempeh over and
simmer for a further 10 minutes.
Drain and set aside.

Chop the onion and garlic and saute in the oil for a minute or
two.
Slice the mushrooms, add them to the pan and cook for another
minute or two.
Dice the tempeh.
Chop the tomato.
Add them to the
pan, along with the bay leaf and remaining amount of soy sauce.
Cook, uncovered, for about 5 minutes, stirring frequently.
Heat and
mash the cooked potatoes with soy milk, margarine and seasoning to
taste (or alternately use a packet of vegan instant mashed
potatoes).
Make a mashed potato base, remove the bay leaf from the
tempeh mixture, and pile it onto the base.
* Source: The Single
Vegan - by Leah Leneman * Typed for you by Karen Mintzias