*  Exported from  MasterCook  *
 
                          SHEILA COPPS' UNITY STEW
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/stews                      Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Beef stew meat
    1 1/2   c            Celery - diced
    1 1/2   c            Carrots - sliced
    1                    Onion - large, sliced
    4                    Tomatos - large, cubed
    1 1/2   ts           Salt
                         Pepper to taste
                         -----BISCUIT TOPPING-----
    2       c            Flour
    4       ts           Baking powder
    1       t            Salt
      1/3   c            Shortening
    1       c            Milk or light cream
 
   Contributed to the echo by: Fred Towner Originally
   from: Calgary Sun - Monday, June 18, 1990 Sheila
   Copps' Unity Stew Cook beef in 3 cups of water until
   almost tender. Add vegetables and seasonings. Cook
   over low heat until tender. Turn into baking dish.
   Make biscuits by combining dry ingredients and cutting
   in shortening until mixture resembles coarse crumbs.
   Make a well in the centre and add the milk all at
   once. Stir batter vigorously until it comes freely
   from the side of the bowl. Knead lightly on a floured
   board for a few seconds and pat into a thickness of
   1/2-inch. Cut into 1-1/2 inch biscuits and place
   biscuits over surface of stew. Bake at 450F until
   biscuits are golden brown.
   
   Serves 4.
  
 
 
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