![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}
I substituted a quarter cup of cocoa powder for part of the dry ingredients, mixed thoroughly, and at the end dropped in some chocolate chips. (You have to be careful to stir up the batter with each ladle, because the chips sink right to the bottom.)
The waffles were good, but very delicate. They were soft and easily tearable. One had to be careful when extracting them from the waffle iron.
For lunch, I'm making pork chops, potatoes (not sure what I'll do with them yet... I want to fry them but that's soooo bad for us...). And applesauce from a jar. Mmmmm, applesauce.
We're having 12 or so people over tonight for another game, and I'm making a big, BIG pot of beef stew. Here's the recipe:
(from Dreamgoddess, recipezaar.com)
2 lbs. stewing beef
4 beef bouillon cubes
2 lbs. ground beef
3 potatoes, peeled and diced
1 15-oz. can green beans
1 15-oz. can black-eyed peas (note: I couldn't find black-eyed peas at the store, so I'm substituting something called "Crowder Peas," which look very similar... also in honor of my friends Nathan and Kathleen Crowder!)
1 15-oz. can lima beans
1 onion, diced (I'm leaving this out because Ed is allergic to onions)
1 28-oz. can crushed tomatoes
1 15-oz. can whole kernel corn
1 15-oz. can sliced carrots
1 16-oz. bag frozen sliced okra
2 8-oz. cans tomato sauce
Salt, pepper
1.5 tsp. garlic powder
1 bay leaf
1 tsp. dried basil
1 c. elbow macaroni (I'm substituting shells because they were 39 cents a pound!)
Put stew beef in large pot with water to cover. Bring to a boil; add bouillon cubes. Simmer, covered, approximately 1.5 hours or until meat is tender. Check at intervals to make sure there's enough liquid; add more water or beef broth if necessary.
Brown and drain the ground beef. Add it, and all other ingredients, to the soup pot. Simmer about 30 minutes or until the potatoes and pasta are cooked. Add more liquid if necessary.
Prep time: About 2.5 hours. Serves 12. Freezes well.
