Iron Cooker Newsletter 1 -15- 2012
With a new year there are many different tricks & ideas that all kinds of companies
will try to push off on customers. Raising prices & giving free shipping or discounting
an item so low it looks like free, then charging a service charge that is added to shipping cost.
At Iron Cooker we here to make a profit, we are not going to stand in front of customers and lie
about it or try some tricks to make them think that they are getting a deal of a lifetime.
Rest assured that every sale that was made in 2011 has went across our owner’s desk
to be approved. Any refunds or request from customers were directly handled by him.
At Iron Cooker we want to thank each and every one of you for being our customers & also
to thank you for a great year. If there is ever a comment on anything you would like to ask, please don’t hesitate to write us.
For those of you that have purchased our farm-all cast iron tractor seats. Over a hundred of them sold in December. For this reason alone we are keeping our new shipment that should arrive in a few weeks at this same lower price. We have 50 left in stock right now. Like I have said earlier, If you want a set of these buy them soon because it will be at least a month before our new shipment is in.
New Products we have added.
|7 1/2 Inch Electric Food Slicer [MSLICER]|
|#22 Bolt Down Meat Grinder [MHG22]|
|Pumpkin Vanilla Cast Iron skillet Candle [skillet-candle-p-v]|
|Navy Blue Round Dutch Oven 4-qt. [FC-A23-NB-BLK]|
Winter time is always a great time of year for stew, gumbo & other
home cooked meals that bring back smells of grandma’s kitchen.
We will leave you with a Mexican beef stew recipe for this occasion.
MEXICAN BEEF STEW
|3 tbsp. oil
1 lb. round steak, cut into 1 inch cubes
1 c. chopped onion
1 c. chopped green peppers
1 c. chopped tomatoes
1 lb. acorn squash, peeled and cut into 1 inch cubes
1 lb. cabbage, cut into 2 inch pieces
1/2 lb. potatoes, peeled and cut into 1 inch cubes
4 c. water
4 beef-flavored bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can chick peas, drained
3 tbsp. cornstarch
1/4 c. water
In Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add beef, 1/2 at a time. Brown on all sides, about 20 minutes. Remove from pan. Add onion, and cook 1 minute, stirring. Heat remaining oil in Dutch oven, add green pepper and cook, stirring for 1 minute. Add tomatoes, cook for another minute, stirring. Add beef, squash and next 6 ingredients, and bring to a boil. Reduce heat and cover. Simmer 25-30 minutes or until potatoes are tender. Add chick peas. Mix cornstarch and 1/4 cup water until smooth. Stir into beef mixture. Stirring constantly, bring to boil over medium heat, and boil 1 minute. Makes 6 servings.