Boneless stew beef, 1-inch cubes 1½ pounds Fat or oil 2 tablespoons Water 3 cups Bay leaf 1 Potatoes, quartered 3 cups Carrots, cut in chunks 1½ cups Onions 6 small Salt 2 teaspoons Pepper ¼ teaspoon Flour ¼ cup Water ⅓ cup Brown meat on all sides in fat in a large, heavy saucepan. Add 3 cups water and bay leaf. Cover tightly. Simmer about 2 hours or until meat is tender. Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender. Remove bay leaf. Stir flour into ⅓ cup water until smooth. Stir flour mixture gently into stew; continue stirring only as needed to prevent sticking until stew thickens. Curried pork chops _6 servings, 1 chop each_ Pork chops, loin 6 Flour ¼ cup Oil or fat, melted 1 tablespoon Mushrooms, sliced, drained 8-ounce can Onion, finely chopped ⅓ cup Butter or margarine 2 tablespoons Flour 2 tablespoons Salt 1½ teaspoons Curry powder 1 teaspoon Milk 1½ cups _Preheat oven to 350°F. (moderate)._ Coat chops with ¼ cup flour. Brown chops on both sides in fat. Place chops in baking pan. Cover chops with mushrooms. Cook onion in butter or margarine until tender. Stir in 2 tablespoons flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thickened. Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are tender. Lasagna _9 servings, 1 cup each_ Ground beef ¾ pound Garlic cloves, finely chopped 2 Onion, chopped ½ cup Salt 1½ teaspoons Red pepper, crushed, dried ⅛ teaspoon Oregano 1 teaspoon Parsley, dried 1 tablespoon Tomato paste 6-ounce can Tomato sauce 8-ounce can Hot water ¾ cup Lasagna noodles 6 Egg, beaten 1 Ricotta cheese 12 ounces Mozzarella cheese, thinly sliced 4 ounces Parmesan cheese, grated ¼ cup