Recipe

Cheddar Ghoul-ash

2 Tbsp. butter, divided in half

1 small onion, chopped

2-4 cloves garlic, sliced and divided in half

2 pounds boneless chuck roast, cubed in one-inch pieces

1 pound pork tenderloin, cubed in one-inch pieces

2 pounds plum tomatoes, coarsely chopped

1 can (6 ozs.) tomato paste

1 cup carrots, sliced

1 cup zucchini, sliced

2 cups water

1/8 tsp. cinnamon

1/8 tsp. Allspice

1/8 tsp. ground coriander seed

1/4 tsp. salt

2 cups medium cheddar, shredded (4 to 8 ozs.)

Melt one tbsp. of butter in a pan. Then, add onions and half of garlic to the pan and saute until transparent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onions and garlic. Do not overcrowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside. Add second tbsp. of butter to pan and saute tomatoes and remaining garlic. Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, water and spices. Cover and let simmer for 1 ½ hours or until meat is tender. Stir in cheddar cheese just prior to serving. Serve hot. Makes six servings.