![](\"http:\/\/mehallo.com\/B\/ITbeefStew1.jpg\")
<\/p>\n<\/p>\n
Hattie Carter’s Great Cooking Ideas<\/a><\/em> is this phone book sized thing that came from a garage sale. <\/p>\n Published in 1978 – on really cheap newsprint (just like real phone books) – this thing is quite a gem. Nothing I’ve ever made from its pages has ever let me down.<\/p>\n Cuisines covered are surprisingly global (for the time) – curries and sukiyaki mixed in with a homespun collection of casseroles and bakes. Not a design masterpiece tho; cute clip art-like illustrations punctuate large Helvetica<\/a> type – with heds set in Souvenir,<\/a> odd floral borders abound.<\/p>\n The Italian Beef Stew is a fantastic mix of flavors. Here’s the recipe. <\/p>\n italian beef stew<\/em><\/p>\n ingredients<\/p>\n stew<\/strong><\/p>\n 1 1\/2 lb lean beef, cut in 1-inch cubes to make<\/strong><\/p>\n [1] Remove casing from sausage. Cut in 1 inch rounds.<\/p>\n [2] Chop garlic and parsley together until almost pur\u00e9ed.<\/p>\n [3] Heat the olive oil, butter and salt pork in a Dutch oven. Add the onions and saut\u00e9 slowly until they are lightly browned.<\/p>\n [4] Add beef and sausage and cook for 10 minutes, stirring occasionally.<\/p>\n [5] Add garlic and parsley, pepper and bay leaf. Stir and cook for 10 minutes.<\/p>\n [6] Add wine. Stir. Simmer, covered, 10 minutes.<\/p>\n [7] Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer.<\/p>\n [8] Add hot water, stir, cover and simmer for 40 minutes.<\/p>\n [9] Sprinkle a little nutmeg over top of stew. Simmer, uncovered, an additional 10 minutes, or until meat is tender.<\/p>\n [10] Taste for salt and add, if needed.<\/p>\n polenta<\/strong><\/p>\n 1 cup yellow cornmeal to make<\/strong><\/p>\n [1] Bring 4 cups of water to boiling in a saucepan.<\/p>\n [2] In a mixing bowl, combine cornmeal, cold water and salt. Stir into boiling water. Stir constantly over low heat for about 15 minutes.<\/p>\n [3] Add 2 tbsp butter and stir.<\/p>\n to serve<\/strong><\/p>\n Put polenta in large, shallow individual serving bowls. Pour melted butter over polenta and sprinkle with Parmesan. Spoon stew and gravy on top. Serve with a light, dry red wine, such as Valpolicella or Gamay Beaujolais.<\/p>\n Makes 4-6 servings<\/em><\/p>\n Recipe source: Great Cooking Ideas, copyright \u00a9 1978 I. Waldman and Son, Inc.; Illustrations credited to Al Leiner, Arthur Friedman, Marc Mallin and\/or Bill Silbert; photos by mehallo<\/em><\/p>\n\r\n\t![](\"http:\/\/mehallo.com\/B\/ITbeefStew2.jpg\")
<\/p>\n
\n3\/4 lb sweet Italian sausage
\n2 cloves garlic, minced
\n10 sprigs parsley, leaves only
\n1\/2 lb fresh mushrooms, sliced thin
\n3 Tb olive oil
\n1\/4 cup butter
\n2 oz salt pork, diced
\n1\/2 lb onions, coarsely chopped
\n1\/4 tsp freshly ground black pepper
\n1 bay leaf, crumbled
\n1\/2 tsp dried basil leaves
\n1\/2 cup dry white wine
\n2 tbsp minced celery
\n2 tbsp minced carrot
\n1 medium-sized fresh tomato, diced
\n1\/2 cup hot water
\nPinch nutmeg
\nSalt<\/em><\/p>\n
\n1 cup cold water
\n1 tsp salt
\n2 tbsp butter
\n3\/4 cup melted butter
\n3\/4 cup grated Parmesan cheese<\/em><\/p>\n![](\"http:\/\/mehallo.com\/B\/ITbeefStew5.jpg\")
<\/p>\n\r\n\t\tTweet<\/a>\r\n\t<\/div>\r\n\t