This recipe came from Verle Miner of Sequim. More about this pioneers son below!
Place all the ingredients below in mixing bowl and stir and mix till blended. Place all of this in a roaster pan. Cover. Put in oven and cook for 5-6 hours at 275 degrees.
DO NOT GO NEAR IT. No peeking. Serve over rice or noodles. Rigotoni is good. Serves 12 and freezes well.
Add one cup of red wine, if desired.
3 pounds stew meat or more (Do Not Brown the meat)
4 onions, quartered
8-10 carrots, cut in 1 or 2 inch pieces
2 cups celery, cut in 1 or 2 inch pieces
1 green pepper, cut in 2 inch chunks
2 cans sliced mushrooms, drained
1 package onion soup mix
2 bay leaves
1/2 can condensed mushroom soup (garlic mushroom okay too — Herb)
1 small can tomato sauce
2 tsp. basil
1/2 tsp. Thyme leaves
8 tbs. tapioca
Salt and pepper to taste
“A rumor is as hard to un-spread as butter”
Verle’s Dad William was not even two when his father moved the family to Nebraska in 1869. The wagon they had used for transportation was then used as their home during the first winter they homesteaded. It was turned upside down for better protection from the weather. His brother would be the first white child born in Wayne County.
In 1892 he purchased 160 acres of land and being a bachelor he sought out a suitable wife. He courted his future wife for two years and she reflected that the proposal came only after he peeked into the oven to see if it was clan. He then told her he could never marry anyone who kept a dirty oven.
“Wit is the salt of conversation, not the food.”