Real Tasty

One can also use a nice roast of venison, even more tasty.

2 lb Chuck roast, boneless; cut into 1/2″ cubes
1 tb Oil
1 large Onion; chopped
4 c Water
1 ts Salt, seasoned
1/2 tsp Pepper
2 tsp Salt; optional to 3 ts.
5 md Potatoes; peeled & cut into 1/2″ pieces, to 6 potatoes
5 medium Carrots; cut into 1/4″ slice
1 medim Rutabaga; peeled, cut into 1/2″ cubes
1 c Celery; sliced 2/3″ pcs.
1/2 medium Cabbage head; finely sliced
1/3 c Flour
1 c Water, cold
2 tsp Sauce, browning

Place in an  oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.

Real Good For Ya Too

Also gets one out of the house and into Nature picking the berries.

1 3/4 c Flour
1/2 ts Salt
1 c White sugar
1 c Raspberries
1 ts Baking soda (dissolved in 1/2 cup milk)
2 Eggs, slightly beaten
3/4 c Shortening
1 tsp Cinnamon

Sift together, flour, salt sugar, cinnamon. Cut in shortening. Then mix in soda, eggs, and raspberries. Pour into a greased pan and bake at 325F. for 1 hour. Myself I don’t use  much Cinnamon.

Serving Size : 2 (increase as necessary)
–
3/4 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon real butter
1 egg
3/4 cup milk
1/2 cup blueberries, washed and drained
extra margarine for the pan

In a large bowl, sift together the flour, sugar, baking powder, and salt.
Set the bowl aside. Melt the margarine in a small saucepan. Crack the egg
into a medium-size bowl, then add the milk and melted butter. Whisk until everything is well mixed. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together. Put extra butter in the saucepan and heat it on the stove top on medium heat. It is hot enough when the butter starts to bubble. Use a measuring cup or a small ladle to spoon the batter into the pan to make 4 pancakes. Put some blueberries on top of each pancake or inside. Cook your pancakes on medium heat until small bubbles appear on the top. Use a spatula to lift the edge of the pancakes to see whether they’re light brown on the bottom. When they are, flip them over.
Cook for another few minutes until the pancakes are light brown on the other side. Remove your pancakes and put them on plates.
Enjoy!