MEAL #2

Pete's Camp Kanawana Stew 

Here's the complete recipe for one dinner for 8 hungry paddlers.  It includes appetizers, a salad, and a stew entree made from all fresh veggies.

 Appetizers:  Extra sharp horseradish cheddar cheese, 1 bag LePain Grille Mini Toast, olives.

Ingredients for the Entree: 

1 tbsp olive oil

3 cans Armour Beef

 4 potatoes

small bag of fresh baby carrots

2 yellow onions

 1 red onion
1 white onion

2 beef bouillon cubes 

2 packages of Stew Seasoning Mix
32 ounces of water (4 cups)

1 cup red wine

1 tbsp parsley
2 cans (16 oz size) cut tomatoes

1/4 tsp black pepper

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Ingredients for the Salad

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3 apples (your choice)

3 oranges

2 tbsp Mayonnaise
1/2 cup walnuts

1/4 cup coconut

1/4 cup raisins


The Salad:    Waldorf Salad:  You can chop up and mix all the salad ingredients while the stew's cooking.  That'll leave plenty of time to serve the appetizers before the stew's done.  We usually serve the stew and salad at the same time. 

The Entree:   Pete's Camp Kanawana Stew.  Add the water and olive oil to a 6 quart roaster pot and heat to a boil.  Peel and cube potatoes and add potatoes and carrots to the pot first.  Add beef bouillon.  Cook for 10 minutes on high heat until a rolling boil and then reduce the heat to medium (simmer).  Add onions, stew seasoning mix, pepper, parsley, tomatoes, and beef.  Cook until the potatoes and carrots are tender (about 1 hour).  In the last 5 minutes of cooking add your cup of red wine.