Dorothy Betz

Beef Stew

10 lb beef
1 large onion, quartered
3 cups water
3/4 cup powdered gravy mix
10 potatoes, cut into chunks
1 bag carrots, peeled and sliced
1/2 cup all-purpose flour

Cut beef into 1-inch cubes. In large Dutch oven, combine beef, onion and water. Sprinkle 1/4 cup of the powdered gravy mix over top. Bring to boil; reduce heat and simmer for 1-1/2 to 2-1/2 hours or until meat is almost tender. Add potatoes and carrots; cook for 40 to 50 minutes longer or until meat is very tender and potatoes and carrots are fork-tender.

In bowl, combine flour and remaining powdered gravy mix; whisk in enough water until smooth. Gradually pour into stew, stirring constantly; cook, stirring, until thickened.
Serve with bannock.


16 cups all-purpose flour
3 cups powdered milk
4 tbsp baking powder
2 tsp salt
3/4 lb lard
4 cups water (approx)

In large bowl, mix together flour, powdered milk, baking powder and salt. Cut in lard. Gradually stir in enough of the water to make dough hold together. Mix together with hands and form into ball, adding a little more flour or water as necessary. Divide in half. Knead one half on lightly floured surface; press into disc about 3/4 inch thick. Prick all over with fork. Repeat with remaining disc. Bake each on baking sheet in 450°F oven for 12 to 15 minutes or until firm and golden.

Apple Betty

10 to 12 apples
1-1/12 cups packed brown sugar
1-1/2 cups all-purpose flour
3/4 cup shortening or butter or margarine
1-1/2 tsp cinnamon
3/4 tsp salt

Peel, core and slice apples. In bowl, mix together brown sugar, flour, shortening, cinnamon and salt until crumbly.

Spread apples in bottom of each of 2 greased 8-inch square baking dishes; sprinkle brown sugar mixture evenly over top. Bake in 350°F oven for 30 to 40 minutes or until apples are tender.
ir in sugar; pour over cucumber and mix just until combined.

Metric Version


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