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Irish Stew

Kristin's Irish Stew

2 1/2 lbs. beef for stew, cut into cubes
1/2 tsp. salt
2 packages brown gravy mix
2 cups water
3 stalks celery, cut into slices
6 medium carrots, sliced
6 - 8 medium potatoes cut into wedges (if skins are left on potatoes, scrub well)

Place beef cubes in a 3 quart pot. Sprinkle with salt. Stir together 1 package of gravy mix and 1 cup of water. Pour over mean. Cook, covered until brown, stirring often. Add the vegetables, the other cup of water and gray mix to the pot. Simmer for 40 - 50 minutes until the vegetables and meat are tender.

May be served alone or over white rice or thick pasta.
Note: This stew freezes very well.

Mary's Cut-out Cookies

1 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 tsp. baking soda dissolved in
2 Tbs.. milk
1 tsp. vanilla
1 1/2 tsp. cream of tartar
1 tsp. salt
4 1/2 cups flour

Cream butter and sugar together. Add eggs, soda in milk and vanilla, then cream to tartar and salt mixed with 3 cups of flour. Add enough more flour to make a dough that can be rolled. When the dough forms a ball, wrap it in handiwrap or waxed paper and chill it for about an hour.

Roll dough out onto a lightly floured surface. Cut and bake on an ungreased cookie sheet in a preheated 400* oven for 8 -15 minutes.

Cool and frost if desired.

Note: If you choose not to frost your cookies, decorated with colored sugar or sprinkles before placing them in the oven.

Also know that you may substitute the Vanilla Extract for your own favorite flavoring: Coconut, Anise and Almond work very well.