German Beef Stew

• 1 pound round roast or steak, trimmed and cut in 1-inch cubes
• 2 tablespoons flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes, (14.5 oz) undrained
• 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks
• 1/2 cup frozen corn (optional)
• 1 medium onion (optional)
  
• 1/4 cup sherry (or any type vinegar)
  
• 1/4 cup dark molasses (or 2 T brown sugar)
  
• 1 cup beef broth, bouillon, or water

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine vegetables, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

Joan's Cornbread

Mix together:
One Box Jiffy Cornbread
1 Can Cream Corn
1 Stick Butter
2 Eggs
8 ounces Sour Cream
Add last:
1 Can Regular Corn, drained

Set oven at 350 Degrees. Select an 8 X 8 baking pan. Grease pan well. Combine first five ingredients, then add drained corn. Pour into prepared pan and bake 45-60 minutes in a 350 degree oven. This recipe can be doubled. Yummy covered dish recipe.