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Tender Stew Meat

After cutting up the meat in chunks, pour a bit of vegetable or corn oil (I used a fourth cup for a big pot of stew) in a small mixing bowl, drop the meat in and mix it up with your hand like you were making biscuits, getting the oil all around and over all sides of the meat. Then "brown" it in your usual favorite recipe. Whew! You've never tasted such juicy meat in your life. It makes all 1 the difference in the world.

Author: RETRO HOUSEWIFE, 08-14-1977

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Magic Chili, American

Family camping takes many forms in all parts of the country. Some families go the tent-and-no-conveniences route. Others drive mobile campers and pull in to campsites with electricity, recreation buildings and hot- and- cold showers. Whatever the choice, cooking continues to be the chore of a house-wife really not on vacation when it comes to feeding appetites whetted by outdoor activities. Many women find The new cooking magic bags for roasting, boiling, freezing and reheating with little cleanup make the "vacation" job much easier.

  • 4 cups water
  • 1 teaspoon cumin
  • 1 tablespoon onion flakes
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic salt
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 1 teaspoon all-spice
  • ½ teaspoon red pepper
  • 1 (6 oz.) can tomato paste
  • 1 ½ tablespoons vinegar
  • 3 bay leaves
  • 1 (15 oz.) can kidney beans
  • 2 pounds ground chuck
Preparation Instructions

Mix all ingredients except meat in a 12x8-inch cooking magic bag. Crumble in uncooked meat. Twist tie shut 2 inches from top. Place in a 13x9- inch baking pan. Puncture 5-6 small holes in top of bag. Bake 2 hours in preheated 350-degree oven. Cook. Skim off excess grease. Then freeze flat in 2 serving portions in 8x10-inch cooking magic bags for camping trip. Heat in boiling water, uncovered, for 25-30 minutes to serve.

Contributed by Alleen Claire NEA Food Editor, 1972

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