What's Cook'n?

Beef Stew

Recipe in the  March Issue of the Texas Informer


21/2 lbs.lean beef chuck, cut into 3/4-inch

1/3 c. all-purpose fl our

1/4 chopped onion

1 T. + 1 1/2 tsp. salt

1 1/2 tsp. pepper

2 T. vegetable oil
4 c. peeled carrots, cut into-inch pieces
16 sm. new potatoes, peeled
12 sm. white boiler onions peeled
3/4 c. all-purpose fl our
1/2 c. water

1 T. browning and seasoning sauce


In large bowl, sprinkle meat with fl our and toss to coat evenly. Heat oil in large sauce-pan or Dutch oven over medium-low heat. Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown. Add broth and bring to boil. Reduce heat, cover, and simmer 20 minutes. Add carrots and continue simmering 5 minutes. Add potatoes and continue simmering 10 minutes. Add onions and continue simmering 10 minutes. In small bowl, whisk together fl our and water until fl our is completely dissolved and mixture is smooth. Gradually add to stew, stirring constantly. Continue cooking uncovered 5 minutes or until meat is tender. Stir in browning sauce. Makes 8 servings.



~by Vera Mallard Craig

There is a rebirth in the air,

A revival of the soul

A hope that has the heart


not skipping a beat.

Mr. Brrr in his

gray coat and snow boots

has been ordered out the door to

drip-drop on out of here,

he has overstayed his welcome!


The furnace in the heavens

is sunbathing the earth;

Yards and yards of green carpet

rolled out,

Robins giving a free concert,

Bees sipping on nectar;

Sights and sounds giving

an emotional high,

Soothing to the senses

and repairing the mindís broken



Under a watercolor blue sky,

Spring is painting sweeping brush

strokes across the canvas,

dotting the landscapes with


an outdoorís museum exhibition,

a masterpiece on display

for sightseeing passersby.


Letís give spring a standing



February 2011


Hosted since August 2008


March 2011

Reunion for Booker T.Washington Former

 Alto School set June 17, 18, 19.

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