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Recipes

Camp Stew

Method: Dutch oven, kettle, or skillet
Time: 45 minutes to one hour
Yield: 5 or 6 servings

Brown in pan: 1 pound meat, cubed
Stir in and simmer until done: 1 can stewed tomatoes
1 can corn or hominy
If desired add just before serving:   ¼ pound sliced cheese

Variations: Other raw or canned vegetables may be added as desired. If a thickened gravy is desired, add flour mixed with cold water.

-- Submitted by: Judy Stockwell


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