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Rat-Race Recipes
These recipes are designed for the overloaded reporter who hasn’t the time, let alone the desire, to slave away in the kitchen after driving all over God’s creation for a job, fighting the traffic to and from the courthouse, or just staying comfy in our offices of our homes scoping/proofing/stressing out over whatever.
Tamale Bean Pot
Brown 1 lb. ground beef with minced garlic clove and 2 ½ t. chili powder. Mix with:
1 can garbanzo beans, drained
2 cans red kidney beans, drained
1 can Mexicorn, drained
2 cans tomato sauce (8 oz. ea.)
spatter Tabasco sauce
2 cans tamales, peeled and cut into 1-inch chunks
1 c. water
Bake covered either 4 hours at 200 degrees or 2 hours at 350 degrees.
This stew looks complicated, but it’s way easy. Try it in the winter months.
Paul Lynde’s Beef Stew
| 3 lbs. stew meat | ½ can beef consommé |
| 1 #2 can diced carrots, drained | 4 T. minute tapioca |
| 1 #2 can small onions, drained | 1 T. brown sugar |
| 1 #2 can tiny peas, drained | ½ c. prepared bread crumbs |
| 1 #2 can potatoes, drained | ½ c. white wine |
| 1 #2 can small green beans, drained (not French cut) | 1 ½ t. salt |
Preheat oven to 250 degrees.
Blend all ingredients together.
Bake covered 6 to 7 hours.
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