Savory Beef Stew

Provided by Jessie Groff (my grandmother)

1 pounds of stew beef cubes
1/4 cup cooking oil
1/2 cup chopped onions
1 pound can of tomatoes or 2 cups of tomato juice
3 Tbs tapioca
1/8 tsp  garlic salt
1 tbs parsley
1 1/2 cups of whole small mushrooms
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
6 carrots diced
4 potatoes diced
1 1/2 cups of chopped celery

Brown beef in oil.  Add onions, tomatoes, tapioca, garlic, parsley, salt, and pepper.  Bring to a boil.  Cover and cook for one hour.  Add carrots, potatoes, celery, and mushrooms.  Cook for an hour or until the vegetables are soft.

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.