Good morning, everyone!
 After a short siesta this weekend and yesterday to take care of some family business,
we are back on track with posts this week!
Today is a shorty, but a goody!
   I wanted to show you how taking a little time to put foods up, such as pressure canning beef, potatoes and carrots (all separately) can quickly be made into a meal that is rave-worthy here at the Welcoming House.
   Convenience is something we normally pay dearly for at the grocery store, and yet, with these few ingredients, some dried herbs, and my Master Biscuit mix, you can have a hearty meal of Beef Stew and Biscuits on the table in short order!
September 2012 002
This recipe tastes like you have been working hours over a pot on the stove, or had a crockpot simmering all day long waiting for the family to get home.
Hearty Beef Stew with Parmesan Oregano Biscuits
In a large pot empty the following:
*one pint beef chunks canned in their own juice or beef stock
*two pints or one quart red potatoes, canned with 1/4 tsp salt
*two pints or one quart carrot coins, canned with 1/4 tsp salt
Add 1/2 tsp crushed basil, oregano and tarragon,
2 TBS of worchestershire sauce,
as well as two cloves of garlic, minced.
Due to the potato liquid that is placed in the pot, this will thicken quickly.
I heat it, and then let it sit while the biscuits are baking for the flavors to meld.
Take two batches of the Biscuit Mix and add the following:
1 tsp crushed oregano
1/2 cup parmesan cheese
Mix in 2/3 cup soured milk (milk with tsp of lemon juice added is what I use), and once mix comes together, form into balls, pat lightly flat (you do not need to grease pan) and bake at 350* for 8-12 minutes.
From start to finish, if you heat the oven while the mix is making and the stew is heating, you will have dinner on the table in 10-12 minutes. 🙂
And believe me, this feeds five people quite well, making eight servings, and twelve biscuits.
Let me know if you try it, and what you think!
My family loved it!
Many Blessing to you and yours,