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COAT meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
SERVE over noodles.
- HEAT oven to 350°F.MIX flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.PLACE dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.BAKE 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.STORAGE KNOW-HOWStore leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.SPECIAL EXTRAAdd 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.SUBSTITUTESubstitute raisins for the currants.picture and recipe credit: Kraft food and family
Reinforces positive, healthy choices for children age 3 to 4. Suitable for parents or educators, features the Building Blocks for a Healthy Future characters in a story that encourages children to play outside, exercise, and discover the world around them. Oversized book measures 16" x 19".
Reinforces positive, healthy choices for children age 5 to 6. Suitable for parents or educators, features the Building Blocks for a Healthy Future characters in a story that encourages children to read, learn to solve problems, and make healthy decisions. Oversized book measures 16" x 19".
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