Greek Beef Stew- Cook With Love, Cook With Corn Oil

This little cookbook from 1971 was produced by Best Foods and features Mazola corn oil or margarine. I like the cheerful graphics on the cover but wonder what a cantalope has to do with oil. This 46 page booklet contains 96 recipes in various catagories.

This main dish sounds tasty:

Greek Beef Stew

3 tablespoons Mazola Corn Oil

1 1/2 pounds lean stewing beef, cut in 1-inch cubes

2 cups water

1 (6 oz.) can tomato paste

3 tablespoons cider vinegar

1 teaspoons salt

1/2 teaspoon pepper

1 (4-inch) cinnamon stick, broken in 3 pieces

4 whole cloves

1 pound small white onions peeled

2 cups sliced celery

Hot, cooked rice

Heat oil in heavy deep saucepan or Dutch oven over medium heat. Add meat; brown an all sides, turning frequently. Mix together water, tomato paste, cider vinegar, salt and pepper in small saucepan. Bring to boil; add to meat and cinnamon. Stick 4 cloves into 1 onion and add to meat. Cover; reduce heat and simmer about 1 hour or until meat is almost tender. Add remaining onion and celery; simmer about 30 minutes or until meat and onion are tender. Remove clove studded onion and cinnamon pieces. Makes 6 servings.

This dessert recipe sounds very good:

Cherry Brownie Pie

1/3 cup Mazola margarine

3/4 cup sugar

1 teaspoon vanilla

2 eggs

1/3 cup light corn syrup

2 ounces unsweetened chocolate, melted

2/3 cup sifted four

1/2 teaspoon salt

1 cup cherry pie filling

Stir margarine, sugar and vanilla in mixing bowl until well blended. Add eggs and corn syrup; beat until smooth. Blend in melted chocolate. Combine flour and salt; mix into chocolate mixture. Spread cherry filling in bottom of greased (9-inch) glass pie plate to about 1 inch from edge. Spoon brownie mixture over cherries; spread to edges of plate. Bake in 350 degree oven 40 to 45 minutes or until cake tester comes out clean. If desired, serve with ice milk. Note If metal pie pan is used, bake 30 to 35 minutes.