Helen Dahlquist from Salem, Ore., was looking for an easy recipe for oven stew. Both Karen Bain of Silverton, Ore., and B.J. Martin of Keiser, Ore., sent in a recipe for "Stay-a-bed Stew" from the I Hate to Cook Book, by Peg Bracken.
As the author says in her notes, this recipe is for "those days when you're en negligee, en bed, with a murder story and a box of bonbons, or possibly a good case of flu."
This is a truly simple, yet delicious, recipe for beef stew. And unlike many beef-stew recipes, it is not necessary to brown the beef first.
As instructed, I simply put all the ingredients - except the peas, which I added in the last 1/2 hour of cooking - in a casserole with a tight-fitting lid and let it bake undisturbed in a low oven for 5 hours.
In all, it took less than 10 minutes of prep time and the result was a hearty bowl of genuine comfort food. And, as with most stews, I found it tasted even better the second day.
Nancy Kilpatrick from Pinehurst, N.C., is looking for a recipe for a dessert peach pizza.
Barbara Kent from Johnstown, Pa., would like to have a good recipe for peanut butter melt-aways.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. Names must accompany recipes to be published.
2 pounds beef-stew meat, cubed
1 cup of sliced carrots
2 chopped onions
1 teaspoon salt, dash of pepper
1 can cream of tomato soup, thinned with 1/2 can of water (can substitute celery or mushroom soup thinned the same way)
1 big raw potato, cubed
1 bay leaf (optional)
1 cup of petite peas, frozen or canned
Mix all the ingredients, except the peas, in an oven-proof casserole that has tight-fitting lid. Cover and cook in a preheated 275-degree oven for 4 1/2 hours. Add peas and cook 1/2 hour longer. Remove bay leaf before serving.
Per serving: 404 calories; 30 grams protein; 20 grams fat; 8 grams saturated fat; 26 grams carbohydrate; 5 grams fiber; 95 milligrams cholesterol; 608 milligrams sodium