What’s Cookin’?

Hamburger Stew
Marshall Shinaberry
2 lb. hamburger, cooked and drained
4 large potatoes, diced
4 large carrots, chopped
2 stalks celery, diced
1 can beef broth
1 can green beans, drained
1 can whole kernel sweet corn, drained
1 can diced tomatoes
1 can sweet peas, drained
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. oregano
2 tsp. basil
2 tsp. garlic pepper seasoning
Water, as needed, to cover
 Mix hamburger, all fresh vegetables and seasonings in a large pot.
Simmer until vegetables are cooked.
Add canned vegetables.
Simmer until done.
Good with cornbread.

Mexican Pie
2 lbs. ground beef
1 large onion, chopped
1 1/2 tsp. chili powder
2 tsp. garlic pepper seasoning
2 cans (15 oz.) tomato sauce
2 cans (15 oz.) kidney beans
1 can (15 oz.) whole corn
1 box Jiffy Corn Muffin Mix
In large skillet, brown beef and onion, drain off grease.
Add the rest of the ingredients.
Mix well.
Bring to a boil, stirring occasionally.
Mix corn muffin mix according to directions on box, but add an extra 2 tsp. of milk.
Pour beef mixture into 9 x 13 inch baking dish.
Spread muffin mix over beef mixture.
Bake 20 minutes at 400º.