Recipe - Hobgoblin Stew

2 tablespoon Flour
1 One half teaspoon Salt
1/8 teaspoon Pepper
1 pound Beef stew meat
3 tablespoon Vegetable oil
One fourth cup Chopped onion
3 cup Water
One half teaspoon Garlic powder
1 teaspoon Thyme
1 teaspoon Coriander
2 Potatoes; peeled and cubed
6 Carrots; peeled and cut or sliced up
into rounds
1 cup Frozen peas; thawed
One half cup 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
bitesize cubes, then roll in flour mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over mediumlow 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 hollowedout pumpkin shell decorated to look like a
spooky jacko'lantern.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini