Issue Two

FIVE HOUR STEW

3 potatoes, cut in chunks
3 onions, cut in chunks
1 1/2 pounds stew meat
8 carrots, cut in chunks
1 pound can whole tomatoes
1/4 cup quick-cooking tapioca
2 teaspoons salt
1/4 cup beef bouillon

Preheat oven to 275 or 300 degrees. Grease 3-quart casserole. Put in carrots, potatoes, and onion. Top with meat and tomatoes. Sprinkle with tapioca and salt. Pour bouillon over. Cover and bake until meat is tender. At 275 degrees, stew is edible in 3 1/2 hours.

BILLY'S CAJUN BARBECUE SAUCE

If you enjoy your sauce on the spicy side and you do a lot of entertaining, this recipe makes approximately 3 quarts of sauce. It will keep well in the refrigerator for a long time in sealed jars.

18 oz. jalapeno peppers, drained (you may want to cut this amount down)
2 large onions
garlic to taste
4 Tablespoons vinegar
1 1/2 cups brown sugar
2 Tablespoons lemon juice
4 Tablespoons jalapeno mustard
4 Tablespoons Worcestershire sauce
3 bottles chili sauce
1 28 oz. bottle open pit

In a food processor, chop onions, garlic, jalapeno peppers and 2 bottles of chili sauce into fine bits. Add chopped mixture with remainder of ingredients in large pot. Heat on stove until barely simmering, stirring occasionally. Pour into quart jars with lids and enjoy at your leisure.

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