Monday, August 31, 2009

Creole Stew

1 pound lean beef or 1 medium fowl
1 tablespoonful fat
1/4 cupful chopped onion
1/2 cupful chopped sweet peppers
1 cupful boiling water
1/2 cupful rice
1 cupful carrots or okra (cut into small pieces)
2 cupfuls tomatoes
2 1/2 teaspoonfuls salt

Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes.

Pour these materials into a casserole or kettle of the fireless cooker and add the other ingredients. If the casserole is used, cook at simmering temperature for 2 hours. If the stew is to be cooked in the fireless cooker, cook it directly over theflame for 1/2 hour and then place it in the fireless cooker from 2 to 3 hours. Serve hot.

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