Yankee Halloween Presents

HALLOWEEN NIGHT OPERATING ROOM STEW RECIPE

3 1/2 pound boneless chuck roast (Follow Safe Handling Procedures)
2 Tablespoons vegetable oil
1 can cream of mushroom soup
1 can cream of onion soup
1 soup can fresh water
1/4 teaspoon ground black pepper
2 Tablespoons prepared white horseradish
6 medium potatoes, peeled and cut in half or quarters
2 cups carrots, peeled and cut diagonally in 2 inch pieces
1 beef bullion cube

Before you start this recipe, open your pantry and kitchen cupboard doors and check inside for Ghosts or Goblins...!

1. Trim and cut meat across grain into about eight (8) slices.
2. In a large, heavy pan or Dutch oven, brown meat in vegetable oil over medium-high heat. Pour off fat.
3. Stir in soups, water, pepper, and the horseradish. Heat to boiling, cover and cook over low heat for about 1 hour.
4. Add potatoes, carrots, and beef cube, stirring often, cook for 45 minutes or until done.

The Halloween Operating Room stew makes its own tasty sauce without using thickening agents...!

This Tasty Operating Room Stew recipe serves 4 to 6 famished ghosts and Halloween goblins.

HALLOWEEN RECIPE COOKING HINT:

If you will be busy with my ghosts and goblins all day, you can skip the meat browning step, throw it all in my Witches Caldron, excuse me, crockpot for you humans, and let it cook (stew) all day. I will be over at midnight...! Adjust the veggies to your own liking. See you at midnight...!

If I don't appear, please have a very happy and safe Halloween.

"There is no future in any job.
The future lies in the person who holds the job."

Geroge Crane

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GHASTLY RECIPE NOTE: Gravy Master® - We have been informed by many ghostly visitors to these wonderful graveyard recipes, that they are unable to find Gravy Master at their local grocery morgue store. If you find that to be the case, we now offer Gravy Master for sale, on-line at the Yankee Grocery country store. Gravy Master is a New England Quality product and tradition...! Gravy Master in its unique glass bottle, has been on haunting New England pantry shelves since 1935.

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