Meat Stew (Soup) - Cooked on the Stove

2 teaspoons salt
1/4 cup acceptable margarine
1/2 cup rice/soy milk
1/2 cup all-purpose flour
3/4 cup rice/soy milk
1/4 cup rice/soy milk
2 1/4 cups broth (from the cooked meat)
3 1/2 cups noodles or 2 1/2 cups elbow macaroni
or some rice; optional
4-5 potatoes
3 medium sized carrots
or about 1 cup other vegetables
1 1/2 to 2 cups cooked and diced beef, chicken, turkey, or other meats

Peel and dice carrots and potatoes and cook them. Cook fresh or frozen vegetables (if using).

Cook the pasta. Drain. Rinse.
Cook rice.

In a non-stick pan, add salt, margarine, and 3/4 cup milk. Turn burner on to about medium-high. Melt
margarine. Add flour. Mix with a slotted spoon. Slowly add the remaining 1/4 cup milk, and 2 1/4 cups
broth. Let the gravy thicken. If needed, add 1/2 cup milk or water. Add the vegetables (and noodles or
rice). Serve with biscuits, rolls, or bread on the side.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html