Three Sisters

I have had limited computer time in the last two weeks.

With all the snow storms, hospital visits and just having to work.

Our mom is still in the hospital, but on the mend.

Hopefully gets to go home tommorow.

I would have gone stir crazy by now.

Daugher #1 just finished her school musical Alice in Wonderland Jr.

All the kids did a great job, as always. Now it's time for track season to start,

and another direction for us to run.

I thought I would share with you a favorite family recipe today.

The Gruhlkey Family is my mother-in-laws family.

Most of the family still lives in west Texas,

near a tiny town named Adrian.

I love this cook book as it has lots of great recipes!

One of our favorite is from my husband's Aunt Carol:

Cowboy Stew.

(sorry about the bad picture)

Ingredient list:

1 Large Can of Ranch Style Beans (southern style)

1 Large can of corn (not creamed), drain

1 lb. of cheddar cheese

Salt and pepper to taste

Hot sauce (optional)

1 - 1 1/2 pounds ground hamburger

1 small onion

Brown the hamburger and onion together.

Remember to salt and pepper to taste.

Drain off any fat and return to pan.

Add drained corn, beans and stir.

Sesaon again if needed.
Add hot sauce if desired

Add the shredded cheddar cheese.

Stir togehter until it's all mushy.

Now for the corn bread.

It's a must with cowboy stew.

1/4 vegetable oil

1 cup corn meal

1 cup flour

1-2 (3,4,or 5) tablespoons sugar (we like ours sweeter)

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg, beaten

Pour vegetable oil into cast iron skillet and coat pan.

Drain excess oil into mixing bowl.

Put cast iron skillet into 400 degree oven to preheat

Mix together remaining ingredients.

Pour into cast iron skillet

and return to oven for 20 minutes or golden brown.

I like to serve cowboy stew with warm corn bread

and a side salad.

It's a family favorite regardless of age.

The best thing is ...... it's soooooooo easy.

Thanks Aunt Carol for the recipe.