MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Melting Pot Stew
 Categories: stews
      Yield: 1 servings

      2    to 3 Apples (any red
           -variety) cored and chopped
           -into dice sized pieces.
      4    to 6 good sized potatoes
           -(washed but not skinned,
           -cut into cubes)
      1    Fresh onion, cut ito small
           -pieces (smaller the better)
      3    to 6 Fresh Carrots, sliced
           -up.
      1 cn water chestnuts (4-6 oz)
      1    to 2 stalks of celery,
           -chopped fine
    1/2 LB turnip or squash squares
           -(buy frozen precut)
      2    eggs, medium sized
      5 oz Chinese pea pods (frozen or
           -fresh)
     16 oz Frozen or canned corn (not
           -creamed!)
      1 Tb oregano
      1 tb basil
      2 tb Mongolian Fire Oil
      3 tb teriyaki sauce (or soy
           -sauce if not available).
    1/2 ts salt (optional)
      1 pk 'Brown Gravy' (dried)
      4 oz Sake (use vodka if not
           -available)
      1 lb wontons (Optional of course)
      5 lb to 10 lbs of stew beef or
           -lamb cut into bit sized
           -pieces
    1/2 ts granulated garlic powder
    1/2 ts thyme
      1 tb olive oil
      1 cn (16 oz) of Beef broth

This is also called pot luck stew or simply the House stew.
The ingredients below represent the complete recipe, but
often it is made with only some of the ones listed, all
dependant on what is available. The main thing is that it
makes a LOT of servings.

First, take your largest pot/kettle for cooking (4 qts is
good) and fill it halfway with water. Add to this the
Potatoes and set it to get to a boil on the burner. This is
the Main Stew pot.

Second take a small pan and saute the carrots in the olive
oil. When done this should be added to the main stew pot,
with the oil drippings.

While this is going on take out a large skillet and in it
brown up the meat, with 1 table spoon of the teriyaki and
the onion. When this is done it too gets added to the main
pot. Make sure to include the drippings.

The main pot should be at or near to a boil now (stir it
to make sure nothing is sticking to the bottom). Slowly add
the various remaining vegetables, stirring as they are
added, putting the frozen ones in LAST. Let this get back
to a full boil and then add everything else, except the
Wontons, stirring them as you go. Some of this you need to
do to taste to ensure the stew is neither too spicy or too
bland. Extra Teriyaki or Mongolian Fire oil can be added
as needed. Once everything has been added let the pot again
get up to a boil then lower the temperature and cover it
partially to simmer for about 2 hours. Then add the wontons,
increase the heat again, stirring it, for about 10 minutes,
and its ready to serve from that point on.
   I can guarantee that this recipe will never taste the
same way twice, but has never produced ill effect. Important
thing is that if you leave the pot on the stove for folks to
reheat as needed, don't do so if its a humid day as the
contents will spoil - its fine for the winter, but not as a
summer dish.
   Variations can also be added, such as chickpeas, bamboo
shoots, or as stated before omitting one or two ingredients
for their lack. To thicken it up a bit add a 1/4 to 1/2
cup of flour to the process.

From: KOUNTRY COOK #1 @1912232
MMMMM