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January 1999 Issue
Soups and Stews
by Philip R. Gantt
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Stock PhotoWelcome to the January issue of Seasoned Cooking and to Phil's International Flair! This month's theme is Soups and Stews. There is nothing like a hearty stew or a bowl of hot soup on a cold winter day. The soups and stews presented this month are diverse with regard to nationality, cooking style and preparation time. Be sure to check the Seasoned Cooking recipe index for recipes that have already been published here including Albondigas, and Pinto Bean Soup.

I have learned that having the right tools can make a formidable task much simpler. This is especially true when preparing stews. To this end, I have found that a pressure cooker is an invaluable time saver when it comes to making stew, chili, and many other meat based dishes. I sometimes pressure cook a pork or beef roast to shred the meat for tacos, flautas, enchiladas or chili con carne. More frequently, however, I use my 12 quart pressure cooker to make a quick stew for supper.

The recipes presented this month are from a chapter in my yet to be published book, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!

Now, on to the recipes!

Soups and Stews

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