Recipe - Louisiana Beef Stew

3 tablespoon Flour
1 teaspoon Salt
One half teaspoon Celery salt
One fourth teaspoon Garlic salt
One half teaspoon Ground ginger
3 pound Chuck roast; cubed
2 tablespoon Bacon fat or shortening
1 cn (1lb) tomatoes
3 md Onions; cut or sliced up
1/3 cup Red wine vinegar
One half cup Molasses
6 (up to)
8 Carrots cut in 1inch pieces
diagonally
One half cup Raisins
Hot cooked rice

Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in
large, heavy skillet. Add next 4 ingredients & One half cup water. Bring to
boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes
longer or until carrots are tender. Serve with rice, corn bread & green
salad, if desired. Makes 810 servings.

MRS LLOYD (ALVERTA) WILLIAMS

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.