Hobgoblin Stew

2 tb Flour

1 1/2 ts Salt

1/8 ts Pepper

1 lb Beef stew meat

3 tb Vegetable oil

1/4 c Chopped onion

3 c Water

1/2 ts Garlic powder

1 t Thyme

1 t Coriander

2 Potatoes -- peeled and cubed

6 Carrots -- peeled and sliced

-into rounds 1 c Frozen peas -- thawed

1/2 c Evaporated milk

Cooking time: 1 hour, 20 minutes Utensils: Measuring cups and spoons, utility knife, plate, saucepan with cover, mixing spoon, can opener. On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and coriander; bring to boil. Cover and cook over low heat 1 hour. After 1 hour, add potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do not boil. To serve, pour into hollowed-out pumpkin shell decorated to look like a spooky jack-o`-lantern.