Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.




Cracker Barrel Old Country Store Beef Stew

Photos of Cracker Barrel Old County Store, Rehoboth Beach
This photo of Cracker Barrel Old County Store is courtesy of TripAdvisor

Source: Cookin'Fool

1 portion Beef Stew Setup
3 quarts water
2 cans Veg-All (The huge family size)

In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes.

Beef Stew Setup:
3 pounds onions
30 pounds thawed stew beef
1/2 gallon water
1/2 cup salt
6 tablespoons pepper
4 1/2 quarts diced tomatoes (canned or fresh)
4 1/2 quarts tomato ketchup

Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed.

Dry Mix for biscuits and dumplings:
15 pounds flour
46 ounces shortening

Blend mixture on low for 4 minutes. Shelf life 5 days

Biscuits (Wet Mix):
1/2 gallon buttermilk
1 heaping gallon (6 pounds 4 ounces) Dry Mix

Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine

TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.

**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.

**The biscuits must be baked immediately after rollout.

1 comment:

  1. How can this recipe use veg all when the potatoes still have the skin on?