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Oct. 29, 2006

Transylvania Pork Stew

by Erica Turner, Online Staff Writer
This hearty stew is full of meat and vegetables and is sure to cure anyone under a hunger spell. After a chilly night in the pumpkin patch, this southwestern-flavored stew recipe will warm up any superhero, monster, ghost or vampire. The stew also comes with a bat-shaped pastry cut-out.

I am Count Dracula!  I come to drink your stew! <i>photo courtesy of www.landolakes.com</i>
I am Count Dracula! I come to drink your stew! photo courtesy of www.landolakes.com

Makes 6 (1 cup) servings

Kitchenware:
- 12-inch skillet
- spatula
- slow cooker
- cutting knife
- large mixing bowl
- bat shaped cookie cutter


Ingredients:

Stew Ingredients:
- 2 tablespoons butter
- 1 1/4 pounds lean pork stew meat, cut into 1-inch pieces
- 1 medium (1/2 cup) onion, sliced
- 2 cups baby-cut carrots
- 1 cup frozen whole kernel corn
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 2 (14 1/2-ounce) cans diced tomatoes with chile peppers, untrained

Pastry Ingredients

- 1 cup all-purpose flour
- 1/3 cup butter
- 2 ounces (1/2 cup) cheddar cheese shredded
- 3 tablespoons cold water
- Chili powder, if desired


Preparation:

1. Melt 2 tablespoons of butter in a 12-inch skillet until sizzling and then add the pork and onion

2. Cook over medium-high heat and stir occasionally until mixture is browned (4 to 5 minutes)

3. Place mixture into a slow cooker

4. Add carrots and corn to the slow cooker

5. Sprinkle chili powder, cumin and garlic powder over the ingredients

6. Add diced tomatoes and stir until ingredients are mixed well

7. Cover and cook on a low heat setting for 7 to 9 hours or on high heat setting for 3 to 4 hours or until pork is tender

8. Heat oven to 450°F

9. Combine flour and cheese into a large bowl and gradually add butter until mixture resembles coarse crumbs

10. Stir in water with fork until flour is moistened

11. Shape the flour into a ball and flatten slightly

12. Roll out the ball of dough on lightly floured surface to a 12-inch circle

13. Cut out shapes using a 4 to 5-inch bat cookie cutter

14. Place cutouts onto an ungreased baking sheet

15. Bake for 5 to 8 minutes or until lightly browned

16. To serve, spoon stew into individual serving bowls and top with a pastry bat


Recipe courtesy of Land O'Lakes



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  • eater of stew on October 31, 2006 at 8:41 AM
    I've had this. Best dish ever!!!!
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