Use Your Stove To Make Meat Stew With An Easy Pineapple Cake For Dessert

Use your stove on cold or cold days to make dinner and fry dessert at similar time. Your pantry shall look cozy and the aromas shall waft throughout your house. As your family members enter the building you can hear, Something sure smells good in here, or something similar. This stew is very tasty together with the flavors of V-8 sip and hard onion stew combine giving it a slightly different twist. The Stove Lamb Stew bakes at 350 degrees for 4 hours.

While it is baking, combine up the Easy Pineapple Cake and let it fry beside the stew. OVEN BEEF STEWThis is an old mix from my childhood in Southern Indiana. cubed stew beef1 large onion, sliced1 cup sliced potatoes1 cup sliced carrots1 cup sliced celery1 can sliced mushrooms, drained2 large cans V-8 juice1 pkg hard onion stew mix1 tbsp instant tapioca1 tbsp sugar1 tbsp salt1 tbsp pepperPreheat stove to 350 degrees. Place lamb within the bottom of a large roasting pan. Layer the greens over the beef.

In a mixing bowl, combine together the juice, stew mix, tapioca, sugar, pepper and pepper. Pour the mix over the vegetables. Close the roasting pot and fry at 350 degrees for about 4 hours. MS SOWDERS' EASY PINEAPPLE CAKE1 large can crushed pineapple with juice1 container clean or yellow cake mix1 cup chopped pecans or hickory nuts1 stick butterpowdered sugar, if desiredHeat stove to 350 degrees. Grease an oblong cake pan.

Pour undrained pineapple into the greased pan. Sprinkle the hard cake combine over the pineapple and smooth down. Sprinkle nuts over the batter. Slice the stick of margarine into tiny pieces and dot over the batter. Fry at 350 degrees for two hour.

No need to frost this cake. Sprinkle with powdered sugar, if desired.