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CEDAR POINT STEW

4 potatoes halved and sliced, peels on
1 onion, halved and sliced thinly
1 box frozen peas
3 large carrots peeled, halved and sliced
2 cans beef broth
1 can chopped tomatoes
2 pounds browned hamburger or ground turkey

Put potatoes on the bottom of a slow-cooker, then carrots, then onions, then meat. Pour tomatoes in and the beef broth, then put the peas on top. Add salt and pepper to taste. (You won’t need to salt much, as there’s enough in the tomatoes and broth, Frisby said.) Cook on low for eight hours or on high for five hours. Serve in bowls with warm, buttered, crusty French bread

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