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INGREDIENTS

• 1 teaspoon sugar
• 1/4 cup all-purpose flour
• 2 lbslean stewing beef , cut into bite size pieces
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon fresh cracked pepper
• 1 teaspoon chili powder
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 tomatoes, peeled and quartered
• 1 (10 1/2ounce)can beef broth
• 6 small potatoes, pealed and quartered
• 6 small carrots, cut into 2 inch chunks
• 1 large onion, diced
• 1/2 cup chopped celery
• 1 cup frozen green peas
• 1 cup frozen corn

DIRECTIONS

1. Combine the sugar and flour.
2. Coat beef with flour mixture and brown in olive oil in large dutch oven.
3. Add seasonings, tomatoes and broth to meat.
4. Cover and simmer on low heat for 1 hour or until meat is tender (cook time will depend on how large your chunks of meat are).
5. Stir in potatoes, carrots and celery and cook for 20 minutes longer, or until veggies are fork tender.
6. Add peas and corn and cook for 15 minutes longer.
7. Serve with cornbread or a crusty bread and a salad and you have a fantastic meal.

INGREDIENTS

• 1 tablespoonvegetable oil
• 1 medium onion, diced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 3 cloves garlic, minced
• 1 3/4-2 lbspork tenderloins , cut into 1/2 inch cubes (2)
• 1 (15ounce)can diced tomatoes with jalapenos
• 1 (4ounce)can diced green chilies
• 1 (32ounce)package chicken broth
• 1/2 cup crushed tortilla chips
• 1 (8 3/4ounce)can corn kernels, drained
• chopped fresh cilantro

DIRECTIONS

1. In large skillet, heat oil over medium-high heat.
2. Add onion and cook until softened, about 6 minutes.
3. Stir in chili powder, cumin, and garlic; cook 1 minute more.
4. Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
5. Cover and cook 4 hours on high.
6. Stir in corn.
7. Ladle into serving bowls and garnish with cilantro.

INGREDIENTS

• 2 lbs string beans, cut
• 3 lbs spring chicken, cut up
• 2 tablespoonslard
• 1 large onion, chop &amp,saute
• 1 1/2 tablespoons flour
• 1 teaspoonred peppers
• 1 clove garlic
• 1 cup onions, small,minced
• 1 stalk parsley, and dill,chop fine
• 3 quarts water

DIRECTIONS

1. Place lard, onion and flour in a pot, saute, add red pepper, water, chicken and cook.
2. Cook cut up green beans, garlic, and onion in 4 ounces water separately for a half hour, then add to chicken pot and cook for 45 min or more.
3. Add parsley and dill last.

INGREDIENTS

• 1 cuporange juice
• 8 teaspoons lemon juice
• 4 teaspoons white corn syrup
• crushed ice , to equal one pint

DIRECTIONS

1. Mix ingredients and pour over crushed ice.
2. Take one tsp every fifteen minutes.

INGREDIENTS

• 3/4 cup flaked coconut
• 1 cup sesame seeds
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cupoil
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla

DIRECTIONS

1. Spread the coconut and sesame seeds on a pan and toast in a 300 degree Fahrenheit oven for 20 minutes or until brown.
2. Sift flour, baking powder, baking soda, and salt together.
3. Beat oil and brown sugar; add egg and vanilla.
4. Add oil mixture to flour mixture.
5. Add toasted coconut and sesame seeds.
6. Shape dough into a log; wrap and put in refrigerator overnight.
7. Next day, cut roll into rounds.
8. Bake in a 350 degree Fahrenheit oven until brown, 10 to 15 minutes.