Owen's Sausage Stew
Beef Stew with Cheese Dumplings

Owen's Sausage Stew

>From "The Southern Heritage All Pork Cookbook"

2 pounds hot bulk pork sausage
1(17-ounce) can green peas undrained
1(16-ounce) can cut green beans
1(14 1/2 -ounce) can whole tomatoes
1(12-ounce) can whole kernel corn
3(8-ounce) cans tomato sauce
4 large baking potatoes, peeled + diced
2 carrots, scraped and sliced
1/4 cup hot sauce (optional if mild sausage is used.

We use a mild sausage and add the hot sauce (Frank's Red Hot Sauce is the
one we use) Also can make this a dump soup and add anything you want, it
all tastes good. Fry sausage over medium heat until done. Drain, break up
any large chunks. Combine remaining ingredients in a large saucepan with
water to cover; stir well. Bring to a boil. Reduce heat; simmer, uncovered
15 minutes. Reduce heat to low; stir in sausage, and simmer an additional
45 minutes or until potatoes are tender.



Beef Stew with Cheese Dumplings

1/3 cup unsifted flour
1/2 teaspoon salt
2 pounds beef cubes for stew or kabob meat
vegetable oil -- (2 to 3 tablespoons)
4 cups water
4 teaspoons beef-flavored instant bouillon or 4 beef-flavored bouillon
cubes
1/2 teaspoon browning and seasoning sauce -- optional
1/8 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1 medium onion -- cut into wedges
2 cups potatoes -- cut into cubes (2 medium potatoes)
2 cups biscuit baking mix (Bisquick)
3/4 cup shredded sharp cheddar cheese -- (3 oz)
2/3 cup milk

In paper or plastic bag, mix flour and salt. Add meat, a few pieces at a
time; shake to coat evenly. In large Dutch oven, brown meat in oil. Add
water, bouillon, seasoning sauce and pepper. Cover. Bring to a boil:
reduce heat and simmer 1 1/2 hours. Add carrots, celery, potatoes, and
onion; cook 30 minutes. Increase heat to boiling. Combine biscuit baking
mix, milk and cheese. Stir ingredients until soft dough forms. Drop by
spoonfuls onto boiling stew; reduce heat. Cook uncovered over low heat 10
minutes; cover and cook 10 minutes longer. Refrigerate leftovers.

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