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  Hobgoblin stew
 
Yield: 6 Servings
 
2 tb Flour      1 1/2 ts Salt
1/8 ts Pepper      1 lb Beef stew meat
3 tb Vegetable oil      1/4 c Chopped onion
3 c Water      1/2 ts Garlic powder
1 ts Thyme      1 ts Coriander
2 Potatoes; peeled and cubed      6 Carrots; peeled and sliced -into rounds
1 c Frozen peas; thawed      1/2 c Evaporated milk Preparation time: 20 minutes Cooking time: 1 hour
20 minutes
 Utensils: Measuring cups and spoons utility knife plate saucepan with cover mixing spoon can opener. On plate combine flour salt and pepper; set aside. Cut meat into bite-size cubes then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown stirring occasionally with mixing spoon then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water garlic powder thyme and coriander; bring to boil. Cover and cook over low heat 1 hour. After 1 hour add potatoes carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through but do not boil. To serve pour into hollowed-out pumpkin shell decorated to look like a spooky jack-o'-lantern.

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