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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Burgoo


main dish, beef, stews

3 lb ready to cook broilerchicken
2 lb beef shank cross-cuts
12 cup water
1 tablespoon salt
1/4 teaspoon pepper
6 each slices bacon
56 oz (2 cns) tomatoes
1 cup cubed peeled potatoes
2 cup coarsely chopped carrots
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 tablespoon packed dark brown sugar
1/4 teaspoon crushed dried red pepper
4 each whole cloves
1 each clove garlic, minced
1 each bay leaf
4 each ears of fresh corn
32 oz (2 cns) butter beans
10 oz frozen cut okra
2/3 cup unbleached all-purpose flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.