BEEF BALL OVEN STEW
Wonderful and easy
1 Beaten egg
1/2 cup Milk
1/4 cup Yellow cornmeal
2 Tbl. Chopped green pepper
1 Tbl. Instant minced onion
1 tsp. Dry mustard
3/4 tsp. Salt
1/2 to 1 tsp. Chili powder
1 lb. Ground beef
To coat meatballs Flour
2 Tbl. Shortening
3 Potatoes, peeled and quartered
3 medium Onions, quartered
6 Carrots, peeled and cut into thin strips 2 inches long
To taste Salt
To taste Pepper (black)
18 oz. can Tomato Juice
1/2 Bay leaf, crushed
Combine the first 8 ingredients. Add beef and mix. Form 12 balls.
Lightly coat meatballs in flour, reserving remaining flour. Brown in hot shortening. Place meatballs in 3-quart casserole, reserving pan juices. To casserole, add potatoes, carrots, onions and carrots. Season with salt and pepper.
Blend reserved flour (about 4 teaspoons) into reserved pan juices in skillet. Stir in tomato juice and bay leaf. Cook and stir until thickened and bubbly. Pour atop casserole. Cover; bake at 350? for 1 to 1 1/4 hours.
Yield: 6 servings
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