Air Date:
May 08, 2001
A very special thank you to Sean Mclauglin
from Naman's Catering who was our guest today.
Unfortunately, we left our camera behind and didn't get any pictures.
Sean showed us how he sliced, diced, and chopped vegetables
for stews and soups, and he worked with Miss Judi to prepare some of each!
Thank you, Sean, for taking time out of your very busy
schedule -- we certainly appreciated it!!
Beef Stew
(by Sean/Naman's Catering)
1 pound stew meat
1 large onion
3 large tomatoes
2 large potatoes
1/2 cup green butter beans
1/2 cup corn
1/2 cup English peas
1 cup shredded cabbage
1/2 cup broccoli
1/2 cup cauliflower
3 garlic cloves
Salt and pepper to taste
1 tablespoon cornstarch
Place beef in a large stock pot and cover with water.
Simmer thirty (30) minutes. Chop all vegetables into large chunks
and add to pot. Add more water to cover vegetables and simmer
until potatoes are tender. Take 1/4 cup water and dissolve
1 tablespoon corn starch and add to hot liquid. Cook until desired thickness.
If you prefer your stew thicker, add more cornstarch (dissolved in water) to hot water.
Serve over rice or pasta!
Judi's Homemade Chicken Soup
(When you're sick or just a little sad, this dish makes everything better!)
3 boneless, skinless chicken breasts
3 large tomatoes (1 can)
1 cup diced Irish potatoes
1 cup diced carrots
1/2 cup diced celery
1/4 cup diced broccoli
1/4 cup diced cauliflower
2 garlic cloves -- crushed
1/2 cup green butter beans
1/2 cup green beans
Salt and pepper to taste
Place chicken in large stock pot and cove with water.
Simmer until done (about 20 minutes). Add all vegetables and cover with water.
Simmer until all are tender.
Make this suit yourself -- any seasonings your family likes, by all means, use them!
Soups are not thickened with a roux or cornstarch.
A little rice or elbow macaroni can be added about 10 minutes before you're finished!
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