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This Month's Recipe

Fall is in the air. Cooler temperatures call for heartier fare. Nothing like a big dish of stew to take the chill out of the bones.

French Stew

1 1/2 Lbs. beef                                        1 T flour
2 T cut onion 2 tsp. salt
1 C cut carrots                   Dash of pepper
1 Qt. potatoes Chopped parsley






Cut the meat into 2 inch pieces Put into boiler with 2 quarts boiling water. Boil very slowly 1 hour, then add the carrots and onion and cook 30 minutes more. Then add the cut potatoes and cook 30 minutes more. Mix the flour with a little cold water and add to the stew. Add salt and pepper. Serve with the parsley sprinkled on top.

~Mrs. H. M. Hanna, Sr.


All recipes furnished to you on this website are from the Feast of Pleasure book. This book is available for purchase thru the Pebble Hill Visitor Center. Either call, 229-226-2344, or email in your request to, and someone will contact you with purchase details.

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