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DUTCH RECIPES

A Gahntze Tzimmes

Recipe By :

Serving Size : 6

Categories : Beef Jewish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 To 4 lbs boneless brisket

1 Lemon--thinly sliced

2 tablespoons Schmaltz (rendered chicken

3 large Sweet potatos -- fat)

3 large Carrots

5 cups Boiling water

1/2 pound Prunes--pitted

1 1/2 tablespoons Brown sugar

1/2 pound Dried apricots

2 tablespoons Flour

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.

Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.

Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.

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Almost Pasta Primavera

Recipe By :

Serving Size : 6

Categories : Vegetables Dairy

Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MMMM------------------------INGREDIENTS---

--------------------------

3 1/2 lb Spaghetti squash -- 1 medium

1 c Broccoli flowerets -- fresh

1 c Zucchini -- small, sliced

1 c Mushrooms -- fresh, sliced

1 c Carrot -- sliced

1 Clove garlic -- small, crushed

3/4 ts Reduced calorie margarine,

-melted

1 tb Skim milk

1/2 c Part skim ricotta cheese

1 tb Parmesan cheese

1/2 ts Imitation butter flavoring

1/4 ts Salt

1/2 ts Italian seasoning

1/8 ts Coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash,

cut side down, in a Dutch oven; add 2 inches water. Bring water to a

boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.

Measure 3 cups of strands; set aside. Remove remaining strands for

other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.

Combine squash strands and vegetables, tossing gently. Cover to keep

warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add

milk, cheese, buter flavoring, and seasonings to saucepan. Cook over

low heat, stirring constantly, until mixture is hot (do not boil).

Spoon cheese mixture over vegetable mixture, tossing gently. Food

Exchanges per serving: 1 food exchange + some free vegetables, 1/2

high-fat meat + 1/2 fat exchanges.... {I found this on the cooking

echo, it sounded sooo good! It may be worth trying out as soon as I

can convience "Bert" that squash is good for you and yours.;-) which

is the reason why I put it in my diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams

fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171

milligrams sodium, and 331 milligrams potassium per serving).

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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Apple Cider Pot Roast

Recipe By : DLGREAT

Serving Size : 1

Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp oil

1 3 lb pork roast

2 cups apple cider

3 onions, peeled -- cut in wedges

2 cloves garlic -- minced

2 1/4 tsps. salt

1/2 tsp pepper

2 bay leaves

4 carrots,sliced -- diagonally

3 potatoes, pared -- cubed

1/2 head cabbage -- in wedges

2 cups small fresh mushrooms

1 green pepper -- in small squares

3 Golden Delicious apples,pared -- cored

cut in wedges

1/2 cup water

1/4 cup flour

1 tsp Kitchen Bouquet

Heat oil in dutch oven and brown pork on all sides. Pour off the fat. add

cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover

and reduce heat.

Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and

cook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cook

until all vegetables are tender 15-2- minutes. Remove meat and vegetables to

a warm dish and keep warm while you make the gravy. Discard the bay leaves.

Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add water

if need to make up difference). Blend cold water with flour and stir into

hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust

seasoning to taste.

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Apple Juice Roast

Recipe By :

Serving Size : 6

Categories : Roast Beef

Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Boneless Beef Chuck Roast

2 each Med. Onions -- Sliced

2 tablespoons Butter or Shortening

1 cup Apple Juice

1 tablespoon Catsup

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Thyme Leaves

1/4 teaspoon Prepared Mustard

1/8 teaspoon Basil Leaves

3 each Large Sweet Potatoes *

Lemon Juice

-----GARNISHES-----

Chopped Parsley OR

Apple Rings And Parsley

Gravy

* Sweet potatoes should be pared and cut into pieces.

~------------------------------------------------------

~----------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.

Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.

If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes.

Season with salt and pepper, if desired.

Gravy may be served in Large Apple that has been scooped out, if desired.

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Apple Juice Roast *** BGMB90B@

Recipe By :

Serving Size : 6

Categories : Main Dish Beef

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Chuck -- boneless

2 Onion -- sliced

2 tablespoons Butter or shortening

1 cup Apple juice

1 tablespoon Catsup

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Thyme leaves

1/4 teaspoon Prepared mustard

1/8 teaspoon Basil leaf

3 Sweet potatoes *

Lemon juice

Garnishes:

Chopped parsley or

Apple -- rings

Gravy

Sweet potatoes should be pared and cut into pieces.

Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.

Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY:

Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.

Heat to boiling; cook, stirring 3 to 5 minutes.

Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired.

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Arni Fricasse (Lamb Fricasse)

Recipe By :

Serving Size : 6

Categories : Greek Meats

Lamb

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Karen Mintzias

2 tablespoons Chopped parsley

1 large Onion -- chopped

1 teaspoon Chopped dill or fennel -- opt.

2 tablespoons Butter

Salt and pepper

1 kilogram Lean boneless lamb -- cubed

Prepared vegetable *see note

1 cup Hot water

-----EGG AND LEMON SAUCE-----

1 1/2 cups Stock

1 Lemon (juice only)

1 tablespoon Cornflour

Salt

3 Eggs -- separated

Freshly ground white pepper

Serves: 4-6 Cooking time: 1 3/4 to 2 hours

In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot.

Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste.

Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb. Serve immediately with crusty bread and a chilled white wine.

*Note: Use any one of the following for the vegetable:

8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30-45 minutes.

500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable.

4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. Drain, add to meat after 1 1/2 hours and cook for further 15 minutes.

4 small firm heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add after 1 1/2 hours and cook for further 15 minutes.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Baked Spinach With Cheese

Recipe By :

Serving Size : 4

Categories : Cheese Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Spinach; Fresh *

1/4 Pound Butter

1 Each Onion; Large, Diced

2 Each Garlic; Cloves, Minced

1/2 Teaspoon Salt

1/2 Pound Emmenthaler Cheese; Grated

1 Teaspoon Paprika

1/8 Teaspoon Nutmeg

1/4 Teaspoon Pepper

* Wash and clean spinach of sand. Dry.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

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Nutr. Assoc. : 1423 0 995 620 0 0 0 962 1091

Baked Steak And Lima Beans

Recipe By :

Serving Size : 8

Categories : Steak Vegetables

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dry Lima Beans

6 cups Water

4 each Slices Bacon

2 pounds Round Steak (cutin 1"strips)

18 ounces (1 cn) Tomato Juice

1 tablespoon Packed Brown Sugar

1/2 teaspoon Salt -- Or To Taste

1 teaspoon Dry Mustard

1/2 teaspoon Black Pepper

Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.

Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.

Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.

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BARBECUED BRISKET OF BEEF

Recipe By :

Serving Size : 6

Categories : Meats Bar-B-Q

On The Grill

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup White wine

3 cups Apple cider

1/4 cup Honey

2 tablespoons Dijon mustard

1/4 cup Soy sauce

2 tablespoons Brown sugar -- packed

1 tablespoon Minced garlic

1 tablespoon Minced fresh ginger root

1 tablespoon Whole coriander

2 Sprigs fresh thyme

1 Brisket of beef (2-1/2 lb)

COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve.

Offer any remaining glaze on side.

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Barvarian Veal With Asparagus

Recipe By :

Serving Size : 6

Categories : German Meats

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Veal -- cubed

1 each Onion; large -- chopped

1 tablespoon Parsley -- chopped

2 cups Beef broth

1/2 teaspoon Salt

20 ounces Frozen asparagus -- * or

2 tablespoons Vegetable oil

1 cup Carrots -- chopped

1/4 cup Lemon juice -- fresh

3 tablespoons Unbleached flour

Pepper;fresh ground -- to taste

2 pounds Asparagus -- fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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BASIC RECIPE FOR A TEA SMOKE

Recipe By :

Serving Size : 4

Categories : Info

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ENOUGH SMOKE FOR 4 ---- -- --- CHICKEN BREAST -

2 tablespoons Raw brown rice

1 tablespoon Brown sugar

4 Whole cloves

Tea leaves from 2 earl Grey -- tea bags, removed fr

packets

1/4 teaspoon Olive oil

2 6oz boneless skinless -- chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that fits in the bottom of your Dutch oven -- in our case, a foil saucer approximately 5 inches in diamerter. When the edge is rolled to about 1 inch high, stop and flatten it. Then, depress the center to hold the smoke ingredients.

In the depression of the aluminum foil saucer first sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order of ingredients is very important. Place the foil dish in Dutch oven, cover tightly and cook over high heat until ingredients in the foil start smoking ~- about 5 minutes.

Brush a steamer platform with the olive oil. Place the chicken on platform, skinned side up. Put into Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done -- about 11 minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Basil Beef Roast

Recipe By :

Serving Size : 6

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Boneless chuck roast

1/2 teaspoon Garlic powder

1 tablespoon Vegetable oil

1/2 teaspoon Pepper

1 tablespoon Dried whole basil -- crushed

1 cup Hot water

1 Small onion -- ringed

Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender.

Remove from pan drippings to serve. From "The Progressive Farmer" January 1992. Submitted by Mrs. O. D. Rogers, Springville, TN

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Bavarian Veal With Asparagus

Recipe By :

Serving Size : 6

Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Veal; Cubed

2 Tablespoons Vegetable Oil

1 Each Onion; Large, Chopped

1 Cup Carrots; Chopped

1 Tablespoon Parsley; Chopped

1/4 Cup Lemon Juice; Fresh

2 Cups Beef Broth

3 Tablespoons Unbleached Flour

1/2 Teaspoon Salt

Pepper;Fresh Ground,To Taste

20 Ounces Frozen Asparagus; * OR

2 Pounds Asparagus; Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

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Nutr. Assoc. : 1559 0 995 261 1038 797 117 568 0 1091 55 54

Bayerischer mit Spargel (Barvarian Veal With

Recipe By :

Serving Size : 6

Categories : German Veal

Meats Main Dish

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Veal -- Cubed

2 cups Beef Broth

2 tablespoons Vegetable Oil

3 tablespoons Unbleached Flour

1 Onion; Large -- Chopped

1/2 teaspoon Salt

1 cup Carrots -- Chopped

Pepper;Fresh Ground -- To Taste

1 tablespoon Parsley -- Chopped

20 ounces Frozen Asparagus -- * OR

1/4 cup Lemon Juice -- Fresh

2 pounds Asparagus -- Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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Bayerischer mit Spargel (Barvarian Veal With A

Recipe By :

Serving Size : 6

Categories : German Veal

Meats Main Dish

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Veal -- Cubed

2 tablespoons Vegetable Oil

1 each Onion; Large -- Chopped

1 cup Carrots -- Chopped

1 tablespoon Parsley -- Chopped

1/4 cup Lemon Juice -- Fresh

2 cups Beef Broth

3 tablespoons Unbleached Flour

1/2 teaspoon Salt

Pepper;Fresh Ground -- To Taste

20 ounces Frozen Asparagus -- * OR

2 pounds Asparagus -- Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.

Mix lemon juice, broth, flour and seasonings until well-blended.

Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp.

Stir into veal and serve immediately.

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Bayerischer mit Spargel (Barvarian Veal With Asparagus)

Recipe By :

Serving Size : 6

Categories : German Veal

Meats Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Veal -- Cubed

1 each Onion; Large -- Chopped

1 tablespoon Parsley -- Chopped

2 cups Beef Broth

1/2 teaspoon Salt

20 ounces Frozen Asparagus -- * OR

2 tablespoons Vegetable Oil

1 cup Carrots -- Chopped

1/4 cup Lemon Juice -- Fresh

3 tablespoons Unbleached Flour

Pepper;Fresh Ground -- To Taste

2 pounds Asparagus -- Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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BEAN TORTILLA CASSEROLE

Recipe By :

Serving Size : 10

Categories : Vegetables Main Dish

Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Water -- *

1 pound Pinto Beans; Dried -- *

1/2 cup Onion; Finely Chopped -- 1 Med

2 Cloves Garlic

Chiles -- **

1 1/2 teaspoons Chicken Bouillon -- Instant

1/8 teaspoon Cumin -- Ground

1/2 cup Vegetable Oil

2 1/2 cups Cooked Chicken -- Diced

12 Flour Tortillas -- ***

1 1/2 cups Dairy Sour Cream

1 1/2 cups Montery Jack Cheese -- Shredded

1/4 cup Green Onions w/Tops -- Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl.

Place remaining beans with just enough liquid to cover in workbowl.

Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter.

Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

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Beef And Lentil Stew

Recipe By :

Serving Size : 6

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Lean Ground Beef

1/2 cup Onion; Chopped -- 1 Md

1 each Clove Garlic -- Minced

4 ounces Mushroom Stems & Pieces -- 1 Cn

16 ounces Stewed Tomatoes -- 1 Cn

1 each Celery Stalk -- Sliced

1 each Carrot; Lg -- Sliced

1 cup Lentils -- Uncooked

3 cups Water

1/4 cup Red Wine -- Optional

1 each Bay Leaf

1 teaspoon Salt

1 teaspoon Beef Bouillon -- Instant

1/4 teaspoon Pepper

2 tablespoons Parsley -- Snipped

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.

Remove the bay leaf and serve.

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BEEF BOULASH

Recipe By :

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Vegetable Oil

1 pound Round Steak -- Cubed

3 Onions; Medium -- Chopped

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 teaspoon Paprika

1/4 teaspoon Sugar

2 cups Water -- Hot

1 tablespoon Unbleached Flour

1/4 cup Water -- Cold

1/2 cup Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft.

Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.

In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired.

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Beef Burgundy Stew 1h16

Recipe By :

Serving Size : 8

Categories : Beef American

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds Beef chuck, boneless -- 1 1/2"

3/4 teaspoon Marjoram leaves -- dried

3/4 teaspoon Pepper

2 tablespoons Oil

1 cup Beef broth

1 cup Burgundy wine

2 Garlic cloves -- minced

4 Med Carrots -- cut into 1/2 in

1/2 pound Mushrooms, small -- whole

1/2 pound Pearl onions -- peeled

2 tablespoons Cornstarch

Calories per serving: 299 Fat grams per serving: 13g Approx. Cook Time: 2:20 Cholesterol per serving: 97m Combine marjoram and pepper: sprinkle over beef.

Brown beef (half at a time) in oil in Dutch oven.

Pour off drippings. Add beef broth, wine, and garlic, stirring to combine. Cover tightly and simmer for one hour. Add mushrooms and pearl onions and continue cooking, covered, 30 minutes. Combine cornstarch with 1/4 cup water; gradually stir into sterw and cook, uncovered, until thickened, about 10 minutes. BEEF INDRUSTRY COUNCIL

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Beef Mushroom Freezer Mix

Recipe By :

Serving Size : 16

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Ground beef

3 cans Mushroom stems/pieces(4oz)

2 1/2 Large onions

1/2 cup Water or red wine

2 Cloves garlic -- minced

1 tablespoon Instant beef bouillon

3 cans Cream/mushroom soup(10.75oz)

1/2 teaspoon Pepper

Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. NOTE: Mixture can be stored in refrigerator up to 3 days. When using in rounds are brown, about 10 minutes longer.

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BEEF PROVENCALE ON RICE

Recipe By : HUBERT

Serving Size : 8

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Butter or margarine

1/4 cup Salad oil

1 1/4 pounds Small onions

4 pounds Beef Chuc, cut into 2 inch cubes

1/4 cup Gold Medal flour

1 Tablespoon Tomato paste

3 cups Red Burgandy

1 teaspoon Instant beef bouillon

1/2 teaspoon Thyme leaves

1/2 teaspoon Marjoram leaves

1/4 teaspoon Pepper

2 Bay leaves

3/4 pound Small mushrooms

Chives, snipped

Hot cooked rice

Heat oven to 325 degrees F. In Dutch oven, heat butter and oil.

Stir in onions and cook 5 minutes. Set onions aside. Brown meat, a third

at a time. Set meat aside. Remove Dutch oven from heat; pour off all but

1 Tablespoon fat. Blend in flour and tomato paste. Stir in burgundy

gradually; mix in meat, seasonings and mushrooms. Cover; bake 1 1/2

hours. Add onions; bake 1 hour longer or until meat is tender. Sprinkle

with chives. Serve on rice.

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Beef Roast With Mushroom Stuffing

Recipe By :

Serving Size : 6

Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----------roast------------

1/2 teaspoon Salt

1/4 teaspoon White pepper

2 pounds Flank steak

1 teaspoon Mustard -- dijon style

-----mushroom stuffing------

2 tablespoons Vegetable oil

1 each Onion; small -- chopped

4 ounces Mushroom pieces -- *

1/2 cup Parsley -- chopped

2 tablespoons Chives -- chopped

1 tablespoon Tomato paste

1/2 cup Bread crumbs -- dried

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Paprika

-----------gravy------------

3 each Bacon; strips -- cubed

2 each Onions; small -- fine chopped

1 cup Beef broth -- hot

1 teaspoon Mustard -- dijon style

2 tablespoons Tomato catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika.

Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter.

Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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BEEF STEW, CROCK #2

Recipe By :

Serving Size : 1

Categories : Main Dish Beef

Crockpot Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Beef chuck or stew meat -- cut

1" cubes

1/4 cup Flour

1 1/2 teaspoons Salt

1/2 teaspoon Pepper

1 1/2 cups Beef broth

1 teaspoon Worcestershire sauce

1 Clove garlic -- minced

1 Bay leaf

1 teaspoon Paprika

4 Carrots -- sliced

3 Potatoes -- diced

2 Onions -- chopped

1 Stalk celery -- sliced

2 teaspoons Kitchen Bouquet (optional)

From: Crock Pot Recipe Booklet

To cook on the stove:

Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.

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Beef Stew/Cp

Recipe By :

Serving Size : 4

Categories : Crockpot Main Dish

Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds beef chuck or stew meat

(cut in 1" cubes

1/4 cup flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups beef broth

1 teaspoon worcestershire sauce

1 clove garlic -- minced

1 bay leaf

1 teaspoon paprika

4 carrots -- sliced

3 potatoes -- diced

2 onions -- chopped

1 stalk celery -- sliced

2 teaspoons kitchen bouquet (optional)

Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving. To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.

From the recipe files of Carole Walberg

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Beef Tomato Freezer Mix

Recipe By :

Serving Size : 16

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Ground beef

3 cans Tomato sauce -- (15oz)

2 1/2 Onion; chopped -- large

1 can Tomato paste -- (12oz)

1 cup Green pepper -- chopped

2 teaspoons Salt

3 Cloves garlic -- minced

3/4 teaspoon Pepper

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Beef With Hot Sauce

Recipe By :

Serving Size : 8

Categories : Roast Beef

Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Beef Chuck Roast

1/2 cup Chopped onion

1/2 cup Chopped Celery

1/2 cup Chopped Green Pepper

Water

1 1/2 cups Catsup

3 tablespoons Hot Taco Sauce

2 tablespoons Brown Sugar

2 tablespoons Vinegar

2 each Cloves Garlic -- Minced

1 each Bay Leaf

1 teaspoon Salt

1 teaspoon Dry Mustard

1 teaspoon Chili Powder

8 each Hamburger Buns

Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns.

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Belgian Beef Stew

Recipe By :

Serving Size : 8

Categories : German

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Lean stewing beef

2 pounds Sauerkraut -- cut into 1 1/2-in cu

Flour for dredging

2 tablespoons Marjoram

5 tablespoons Vegetable oil

2 tablespoons Dark brown sugar

2 large Onions

1 teaspoon Celery seed -- peeled and thinly sl

2 Garlic cloves

3/4 cup Pitted green olives -- sliced

peeled and minced

1 cup Cream (optional)

Salt

1/2 cup Minced flat-leaf parsley

Freshly ground black pepper

for garnish

12 ounces Beer

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.

After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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Best Ever Plain Ole Peas (Black-Eyes)

Recipe By :

Serving Size : 6

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

GARNETT PJXG05A

1 tablespoon Sugar

16 ounces Pkg. dried black-eyed peas

1 tablespoon White wine vinegar

6 cups Water

1/4 teaspoon -Black pepper

4 slices Hickory-smoked bacon

1/4 teaspoon Garlic salt

1 tablespoon Salt

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.

Yield: 6 cups.

Source: Southern Living

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BLACK BEAN BURRITOS

Recipe By :

Serving Size : 3

Categories : Mexican Vegetarian

Beans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Black Beans; Dry* -- OR

30 ounces Black Beans -- Canned

1 medium Onion -- Finely Chopped

2 Garlic Cloves -- Minced

1 Jalapeno Pepper -- Seeded And

Chopped -- Up To Two

Be Used Or To Taste

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

5 tablespoons Olive Or Vegetable Oil

16 ounces Tomatoes; Cut Up -- 1 Can

1 1/4-Inch Thick Lemon Slice

1 teaspoon Dried Oregano -- Crushed

1/4 teaspoon Salt

1 dash Hot Pepper Sauce -- (Optional)

6 Flour Tortillas

-----GARNISHES-----

Salsa

Guacamole

Chopped Tomato -- (Optional)

Snipped Cilantro

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.

Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.

Posted by Kaz Glover in Intercook

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Blackened Chicken and Pasta

Recipe By : Cassandra Gray - MBMH

Serving Size : 4

Categories : Pasta Poultry

Main Dish Cajun

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 boneless skinless chicken breast halves

4 tablespoons Chef Paul Prudhome's Poultry Magic

4 tablespoons butter -- melted

1/2 pound linguini

6 tablespoons butter

1/2 cup half and half

1 teaspoon cayenne pepper

chopped tomatoes -- for garnish

chopped green onions -- for garnish

Cook linguini until al dente, drain and set aside. Preheat iron frying pan on gas grill at high heat for 20 minutes. Put poultry magic seasoning in shallow bowl. Put melted butter in a second shallow bowl.

Dip chicken first in butter on both sides, then in poultry magic. Place in preheated frying pan and cook 5-6 minutes on each side.

While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper. Heat over medium heat until mixture bubbles. Add linguini. Cover and reduce heat to low. Remove chicken from frying pan and slice into thin

strips. Serve over hot linguini noodes and garnish with tomatoes and green onions.

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BLINDE VINKEN (BLIND FINCHES)

Recipe By :

Serving Size : 8

Categories : Beef Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----MM BY HELEN PEAGRAM-----

4 Sirloin steaks (3/4 lb each)

3/4 pound Lean ground pork

1/2 cup Fresh bread crumbs

2 tablespoons Fresh parsley -- chopped

2 tablespoons Lemon juice

1 teaspoon Pepper

1/2 teaspoon Salt

1/2 teaspoon Nutmeg

1/4 cup Butter

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick.

Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals. In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches.

Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top.

From Canadian Living Nov/93

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Braggin'-Rights Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds round steak* -- sliced 1/2" thick

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

34 teaspoons salt

1 1/2 cups buttermilk

1 egg

1 tablespoon Tabasco sauce

2 cloves garlic -- minced

vegetable shortening -- preferably Crisco

*Twice-tenderized by the butcher

In writing this chapter we tried every variation on chicken-fried steak that we could invent, coax from friends, or find in Texas cookbooks. We've included four other great recipes, but this was our personal favorite, the one we fine-tuned to become a family heirloom. Spicier and crunchier than most CFSs, it'll keep any cowboy or cowgirl from roaming the range.

Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the buttermilk, ett, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy.

Place the steaks on separate plates, spoon mashed potatoes next to them, and cover both generously with the gravy.

Serve immediately.

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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA

g.howard@ix.netcom.com

Garry's Home Cooking Website

http://members.aol.home/garhow/cooking.htm

Braised Beef Cube Mix

Recipe By :

Serving Size : 1

Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Stew Meat *

1 package Onion Soup Mix

2 each Med. Bay Leaves

2 cans Mushroom Soup

1 can Golden Mushroom Soup **

1 can Celery Soup **

1 quart Water

* Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size of cream soup Preheat oven to 300 degrees F. (150 degrees C). Combine all

ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX.

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BRAISED BEEF WITH BRANDY & MUSTARD

Recipe By :

Serving Size : 4

Categories : Meats Low-Cal

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive oil

1 1/4 pounds Bottom round steak -- trimmed

of fat and membrane

1/2 cup Brandy

2 cups Defatted beef stock

2 tablespoons Coarse-grained mustard

2 tablespoons Provence-style or Dijon -- mustard

1 Bay leaf

4 Shallots -- peeled and thinly

sliced

4 Sun dried tomatoes (not oil -- packed), cut into sl

3 large Garlic cloves -- peeled and

thinly sliced

6 Juniper berries

Freshly ground black pepper -- to taste

Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil. Return meat to the pan, cover tightly and place in the oven. Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and season the sauce with pepper. Cut the meat into thin slices, arrange on platter and spoon the sauce over. Serves 4.

Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate:

14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.

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Braised Pork Loin for a Feijoada

Recipe By :

Serving Size : 6

Categories : Pork/Ham

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pork loin (10" cut) -- about 4

Tabasco sauce -- lbs.

1 Lemon

1/4 cup Shortening

1 Clove garlic

1 Bay leaf

Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise until tender, or about 1 1/4 hours.

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Braised Red Cabbage

Recipe By : Chef Hallman Woods (Southern Living 12-95)

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Sm Onion -- chopped

1 Clove Garlic -- minced

1/2 Tsp Dried Thyme -- crumbled

1/4 Tsp Celery Seeds

2 Bay Leaves

1/2 Tsp Lemon Rind -- grated

1/2 Tsp Salt

1/4 Tsp Ground White Pepper

2 tbsp Olive Oil

1 1/2 qt Water

1 C Red Wine Vinegar

1/4 C Salt

8 C Head Red Cabbage -- thinly sliced

2 tbsp Red Wine Vinegar

1/4 C Chicken Broth

Cook the first 8 ingredients in olive oil in a large skillet over medium

-high heat, stirring constantly until the onion is tender.

Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and

bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds

and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion

mixture and bring to a boil.

Cover and reduce heat, simmering 15 minutes or until cabbage is crisp

tender. Remove and discard the bay leaves.

Posted in KitMail by "S. Schwartz" <honn@icanect.net>.

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Serving Ideas : Hallman suggests pork roast to accompany this dish.

Brisket And Beans/Cp Or Pressure Cooker

Recipe By :

Serving Size : 6

Categories : Crockpot

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds brisket

1 1/2 pounds green beans

6 potato -- peel/quarter

1/4 teaspoon marjoram -- crumbled

salt & pepper -- to taste

1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.

From the recipe files of Carole Walberg

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BROWN RICE & LENTIL STEW

Recipe By :

Serving Size : 4

Categories : Main Dish Low-Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Uncooked brown rice

1/2 cup Dry lentils -- rinsed

1/2 cup Chopped onions

1/2 cup Sliced celery

1/2 cup Sliced carrots

1/4 cup Snipped fresh parsley

1 teaspoon Italian seasoning

1 Garlic clove -- minced

1 Bay leaf

2 1/2 cups Chicken broth

14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped

1 tablespoon Cider vinegar

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.

Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol

Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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BROWN RICE & LENTIL STEW (VEGAN)

Recipe By :

Serving Size : 4

Categories : Grains

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 can Brown rice -- uncooked

1/2 cup Dried lentils -- rinsed

1/2 cup Chopped onions

1/2 cup Sliced celery

1/2 cup Sliced carrots

1/4 cup Snipped fresh parsley

1 teaspoon Italian seasoning

1 Garlic clove -- minced

1 Bay leaf

2 1/2 cups [stock]

14 1/2 ounces Canned tomatoes, peeled -- cut

1 tablespoon Cider vinegar

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80·

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BROWN RICE AND LENTIL STEW

Recipe By :

Serving Size : 4

Categories : Main Dish Low-Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Uncooked brown rice

1/2 cup Dry lentils -- rinsed

1/2 cup Chopped onions

1/2 cup Sliced celery

1/2 cup Sliced carrots

1/4 cup Snipped fresh parsley

1 teaspoon Italian seasoning

1 Garlic clove -- minced

1 Bay leaf

2 1/2 cups Chicken broth

14 1/2 ounces Canned peeled whole tomatoes -- - undrained, chopped

1 tablespoon Cider vinegar

Each serving provides:

* 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol

Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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BROWN RICE AND LENTIL STEW (VEGAN)

Recipe By :

Serving Size : 4

Categories : Rice Prodigy

Dec.

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 can Brown rice -- uncooked

1/2 cup Dried lentils -- rinsed

1/2 cup Chopped onions

1/2 cup Sliced celery

1/2 cup Sliced carrots

1/4 cup Snipped fresh parsley

1 teaspoon Italian seasoning

1 Garlic clove -- minced

1 Bay leaf

2 1/2 cups [stock]

14 1/2 ounces Canned tomatoes, peeled -- cut

1 tablespoon Cider vinegar

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80·

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Browned and Seasoned Freezer Mix

Recipe By :

Serving Size : 14

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Ground beef

2 teaspoons Salt

1 1/2 Large onion -- chopped

3/4 teaspoon Pepper

3 Cloves garlic -- minced

Cook and stir meat, onions and garlic in Dutch oven until meat is brown.

Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small pieces; place in heavy plastic bag or freezer container. Seal securely and label; freeze no longer than 3 months. Use freezer mix in the recipes that call for it. NOTE: You can use this mix in any recipe for drained, seasoned browned ground beef. Each 3 1/2 cups lightly packed frozen mix is the equivalent of 1 pound ground beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2 teaspoon salt and dash of pepper. (If mixture is not frozen, allow 3 cups.)

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Burgoo

Recipe By :

Serving Size : 20

Categories : Main Dish Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Ready to Cook BroilerChicken

2 pounds Beef Shank Cross-cuts

12 cups Water

1 tablespoon Salt

1/4 teaspoon Pepper

6 each Slices Bacon

56 ounces (2 cns) Tomatoes

1 cup Cubed Peeled Potatoes

2 cups Coarsely Chopped Carrots

1 cup Chopped Onion

1 cup Chopped Celery

1 cup Chopped Green Pepper

2 tablespoons Packed Dark Brown Sugar

1/4 teaspoon Crushed Dried Red Pepper

4 each Whole Cloves

1 each Clove Garlic -- Minced

1 each Bay Leaf

4 each Ears Of Fresh Corn

32 ounces (2 cns) Butter Beans

10 ounces Frozen Cut Okra

2/3 cup Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour.

Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken.

Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew.

Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.

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BURGUNDY BEEF

Recipe By :

Serving Size : 12

Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef round steak -- 1 in thick

1/4 cup Shortening or bacon fat

5 large Onions -- sliced

1 pound Mushrooms -- sliced

3 tablespoons All-purpose flour

2 teaspoons Marjoram leaves -- chopped

1/4 teaspoon Dried marjoram leaves

1 teaspoon Thyme leaves -- chopped

1/4 teaspoon Dried thyme leaves

2 teaspoons Salt

1/4 teaspoon Pepper

1 cup Beef broth

2 cups Red Burgundy or red wine

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.

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Cabbage Stew

Recipe By : jagordon@agsm.ucla.edu (Jan)

Serving Size : 1

Categories : Stews Very Low Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cabbage head -- coarsely chopped

4 large carrots -- sliced

3 potatoes -- cubed

1 onion -- chopped

5 cloves garlic

1/2 cup white wine -- or veggie broth

1/2 cup water -- or veggie broth

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon white pepper -- or lemon pepper

salt to taste

Put all in large dutch oven, cover and bring to a boil, lower heat and

simmer for about 30 minutes, till all is tender. Optional, add mushrooms,

zuchinni or whatever you like.

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Cajun BBQ sauce

Recipe By :

Serving Size : 1

Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pint oil

2 medium onions -- chopped fine

2 green pepper -- chopped fine

5 ribs celery -- chopped fine

2 cloves garlic -- minced

1 can tomato sauce 8 oz

1 can tomato paste 6oz

1/2 cup ketchup

3 tablespoons worcestershire sauce

3 tablespoons mustard

Juice of one lemon

salt, red and black pepper -- to taste

Heat oil in dutch oven; add onions,green peppers, celery and garlic.

Cook until onions are soft. Add remainingingredients and simmer until

vegtables are tender. Add water if to thick. Sauce will seperate; do not

stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty

min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it's delicious on french

bread. Makes 6 cups.

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California BBQ Sauce

Recipe By :

Serving Size : 1

Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

1 head garlic seperated into cloves do not peal

1 medium onion -- minced

2 12 ounce tomato paste

36 ounces water

1 1/2 cups brown sugar, packed

1 juice of orange

1/2 cup apple cider vinegar

3 tablespoons light soy sauce

2 tablespoons liquid Barbecue SmokeAE

2 tablespoons cayenne

1 tablespoon black pepper

chichen ribs ect.

In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup of

oil over high heat until it boils. Add the garlic cloves, cover, and cook for

one minute. Remove the garlic from the oil and set aside to cool.Then peel

them by squeezing the cloves out of thier skins, and mince them finely. Add

the onion, lower heat to med. and saute until it starts to caramelize, about

10 min., stirring frequently. Add the garlic and remaining ingredients

(except meat) to the dutch oven. Bring to a boil, then reduce heat to low.

Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring

occassionally.

Salt meat if desired. Do not marinate it in the sauce. Instead, cook it

slowly over some aromatic charcoal like mesquite, basting with sauce only

once at the very end. Serve the meat with a generous spoonful of sauce on top

and place any extra sauce on table for dipping and sopping. makes 4 cups.

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Carne Gisada Con Papas (Meat & Potatoes)

Recipe By :

Serving Size : 4

Categories : Mexican Beef

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Round Steak -- 1/2" Thick

2 pounds Potatoes

8 ounces Tomato Sauce

1 1/2 teaspoons Salt

1/2 teaspoon Ground Pepper

1/2 teaspoon Ground Cumin

1 each Large Clove Garlic -- Smashed

Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic.

Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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CARNE GISADA CON PAPAS - MEAT AND POTATOES

Recipe By :

Serving Size : 4

Categories : Mexican Beef

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Round Steak -- 1/2" Thick

2 pounds Potatoes

8 ounces Tomato Sauce

1 1/2 teaspoons Salt

1/2 teaspoon Ground Pepper

1/2 teaspoon Ground Cumin

1 Large Clove Garlic -- Smashed

Water

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Carne Guisada Con Papas (Meat & Potatoes)

Recipe By :

Serving Size : 4

Categories : Mexican Beef

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds Round Steak -- 1/2" Thick

2 Pounds Potatoes

8 Ounces Tomato Sauce

1 1/2 Teaspoons Salt

1/2 Teaspoon Ground Pepper

1/2 Teaspoon Ground Cumin

1 Each Large Clove Garlic -- Smashed

Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).

Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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Nutr. Assoc. : 139 1180 0 0 161 491 620 0

Carnero En Adobe - Tangy Braised Lamb Shanks

Recipe By :

Serving Size : 4

Categories : Lamb Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ancho chilies

3/8 teaspoon Oregano

1 cup Boiling water

1/2 teaspoon Cumin

2 tablespoons Vegetable oil

28 ounces Tomato -- whole peeled

4 Lamb shanks

3/4 cup Beef stock

2 medium White onions -- halved

4 Bay leaf

1/3 cup Raisins

1 tablespoon Cider vinegar

2 tablespoons Piloncillo -- Mexican hard

Romaine lettuce -- shredded

Black olives -- pitted

4 cups Garlic -- minced

Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

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CARNERO EN ADOBE--TANGY BRAISED LAMB SHANKS

Recipe By :

Serving Size : 4

Categories : Main Dish American

Meats Fruits

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Ancho chilies

1 cup Boiling water

2 tablespoons Vegetable oil

4 each Lamb shanks -- (about 1 lb ea

2 each Med White onions -- cut lengt

1/3 cup Raisins

2 tablespoons Piloncillo -- mexican hard su

4 cups Garlic -- minced

3/8 teaspoon Oregano

1/2 teaspoon Cumin

28 ounces Tomato -- whole peeled undrai

3/4 cup Beef stock

4 each Bay leaf

1 tablespoon Cider vinegar

Romaine lettuce -- shredded

Black olives -- pitted

1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins.

or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm.

Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

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CASHEW AND TOMATO BROWN RICE

Recipe By :

Serving Size : 8

Categories : Starch Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Sun Dried Tomato OIL -- or olive oil

2 Onions -- chopped

3 Garlic Cloves -- chopped

3 Ribs of Celery -- chopped

2 Carrots; peeled -- shredded

1 1/2 cups Brown Rice

12 Sun Dried Tomatoes -- packed in oil, drain

chopped

1 can Tomatoes; 28oz Can -- chopped

their juice

2 cups Vegetable Stock

Peel of 2 lemons -- grated

white attached

Juice of 2 Lemons

1 cup Cashews -- coarsely chopped

1/4 cup Basil -- chopped

Salt and Pepper to taste

In a large Dutch oven, heat the sun dried tomato oil until fairly hot.

Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften.

Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.

Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.

Cover and simmer for 20 minutes.

Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.

Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.

Season to taste with salt and pepper.

Mike and Karen Stock 3/12/95 Comment, grate the carrot large, and mince the garlic fine.

Brown the onions well but do not blacken....

This is a keeper. It would work with peanuts, I think......

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CHALUPA

Recipe By :

Serving Size : 8

Categories : Entrees Mexican

Crockpot

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Pinto beans

3 pounds Pork roast

7 cups Water

1/2 cup Onion -- chopped

2 Garlic cloves -- minced

1 tablespoon Salt

2 tablespoons Chili powder

1 tablespoon Cumin

1 teaspoon Oregano

4 ounces Green chili peppers -- chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

NOTES:

* A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.

* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).

: Difficulty: Easy.

: Time: 5 minutes preparation, 5-6 hours cooking.

: Precision: no need to measure.

: Jeff Lichtman : Relational Technology, Inc.

: {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff

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Charlie's Stuffed Pork Roast

Recipe By : Clebert/AOL

Serving Size : 1

Categories : Peppers Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 5 pound Fresh Picnic Pork Roast

4 Large Onions -- chopped

4 Large Bell Peppers -- chopped

1/2 stalk Celery -- chopped

1 bunch Green onions, cut up, reserving 5-6 -- green stal

to taste salt

2 tablespoons Soy sauce

1/4 teaspoon Louisiana Hot Sauce

1/4 cup Olive oil

1 head Garlic

2 tablespoons Kitchen Bouquet

1 cup Cold Water

4 tablespoons Cornstarch

MYSEASONING MIX

*6 T GRANULATED GARLIC *6 T DRIED CHIVES *6 T PARSLEY FLAKES *6 T RES

TAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR 1- Mix MYSEASONING and equal amount of Salt(or reduce amount if desired)

. Peel and cut up the garlic to create longer slender pieces, about 1/2 c

love each. Pierce the roast with a kitchen knife straight in, to create c

hannels to the bone, about 2-1/2 to 3 in. apart, all over the roast. You

should be able to push your finger into the roast to the bottom of each

channel clear to the bone.

2- Stuff each deep channel by first pushing your finger or some other ute

nsil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or 3 pieces of garlic, and an optional green onion top if desired. (The gr

een onion produces a pronounced difference in the finished product, so i

t is a matter of taste. Personally, I prefer the roast without, but som

e don't, so don't be afraid to try it.) 3- Once the roast is fully stuffe

d inside, place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL A

ND and sear the outside all over, turning it until all sides are seared well. Sprinkle the entire outside of the roast with a generous coating of MYSEASONING, Pour the cut up onions, bell pepper and celery into the p

ot and lift the roast onto the top of this bed of vegetables (or place o

n a roasting rack in the bottom of the pan), cover tightly and turn the f

ire down to low simmer on top of the stove OR place the roaster or Dutch oven inside a 275F oven and cook until a meat thermometer shows pork well

done, (about 20mins) per pound-this varies very widely so uthis gravy over freshly steamed r

ice.

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CHEDDAR PAELLA

Recipe By :

Serving Size : 6

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

OZBURN (HBWK07A)

12 small Clams in shell

2 pounds Shrimp; shell -- devein

4 tablespoons Olive oil

1 tablespoon Butter

1 cup Long grain rice

1 teaspoon Salt

1 Bay leaf

1 Chicken bouillon cube

20 milliliters Garlic -- finely chopped

2 medium Onions -- finely chopped

2 Green peppers -- chop fine

2 large Tomatoes -- peel

1/2 cup Pimiento-stuffed olives -- sliced

2 teaspoons Paprika

1/8 teaspoon Cayenne

1 1/2 cups Cheddar cheese -- grated

Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups water; bring to boiling, add shrimp and cook over high heat, covered, for 5 minutes. Remove from heat; pour off shellfish liquid to make 2 1/4 cups; set aside clams and shrimp in remaining broth; keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice and stir to coat well.

Add reserved 2 1/4 cups liquid, salt, bay leaf and bouillon cube; bring to boiling, reduce heat, and simmer, covered, without stirring, for 25 minutes.

Pre-heat oven to 375~; meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and green pepper until green pepper is tender, about 10 minutes. Chop tomatoes; add to sauteed vegetables with olives, paprika and cayenne; cook 5 minutes longer; keep warm.

Drain shellfish and add with rice to tomato mixture; stir gently to blend; turn into paella pan or shallow, 4 quart casserole; sprinkle cheese over top of all; bake 10-15 minutes, or until cheese is melted and bubbly. (wrv)

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Cheese Stuffed Red Peppers

Recipe By :

Serving Size : 6

Categories : Main Dish Low Fat

Cheese

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Ground turky breast

1 teaspoon Garlic -- minced

3 Red peppers -- large

4 cups Water

8 ounces FF Pepper Jack Cheese, HC -- shredded

3/4 cup Cooked borwn rice

3/4 cup Cooked wild rice

1/3 cup Green onions -- sliced

2 ounces Pimiento -- choped

1/8 teaspoon Cayenne pepper

Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1 c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture. Loosely stuff each pepper half. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking until cheese melts. 6 servings, each 176 calories, 26 g protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg sodium.

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CHEESE-FRIED CHICKEN BREASTS

Recipe By :

Serving Size : 4

Categories : Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Flour

Flour for dusting chicken

4 ounces Dark beer or stout

2 Egg whites

1/2 teaspoon Salt -- or as desired

1/4 teaspoon Ground black pepper

1 large Onion -- finely diced

1 tablespoon Cooking oil

6 Plum tomatoes -- -=OR=-

peeled tomatoes -- drained

2 Dried poblano chili peppers -- =OR=-

1 tablespoon -Chili powder

1 teaspoon Ground cumin

1/4 cup Whipping cream

2 large Boneless chicken breasts -- split

4 slices Sharp jack or Cheddar cheese

Salt and pepper

1/2 cup Frying oil

PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.

Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.

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Chicken & Dumplings

Recipe By :

Serving Size : 6

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 1/2 cups Water Divided

1/2 teaspoon Pepper

4 (8 Oz.) Chicken Breast

1 teaspoon Lemon Juice

Halves

4 Drops Hot Sauce

1 1/2 cups Sliced Mushrooms

10 milliliters Garlic Minced

3/4 cup Diced Carrots

1 1/4 cups + 2 T. Flour -- Divided

2 tablespoons Chopped Onion

1 teaspoon Baking Powder

3/4 teaspoon Poultry Seasoning

1/2 cup Skim Milk

1/2 teaspoon Salt

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.

Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.

Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.

Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82

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Chicken Acapulco

Recipe By :

Serving Size : 6

Categories : Mexican Poultry

Hot Sausages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Frying chicken pieces

1 tablespoon Vegetable oil

3 Carrots -- diced

1 Onion -- minced

7 Inch zucchini -- diced

2 Cloves garlic -- minced

1/4 cup Raisins

6 Peppercorns

3 Whole jalapeno peppers

1/2 pound Chorizo sausage

Garnish:

2 cups Chicken broth

1 Whole orange -- halved and

10 ounces Can tomatoes and green

sliced

In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.

Serves 6 to 8

Source: [Miriam B. Loo's Meal In One Favorites]

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Chicken And Dumplings

Recipe By :

Serving Size : 6

Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CHICKEN STEW***

4 pounds Chicken cut into pieces

3 cups Water

2 cups Strong chicken broth

1 teaspoon Salt

1/4 teaspoon White pepper

1/4 teaspoon Cayenne pepper

1 Garlic clove -- minced

1 1/2 Celery ribs

1 large Onion -- halved

2 tablespoons Parsley -- chopped

***DUMPLINGS***

2 cups Flour

1 tablespoon Baking powder

1/2 teaspoon Salt

1/4 teaspoon Baking soda

3 tablespoons Shortening

1 cup Buttermilk

3 tablespoons Flour -- mixed with 1/3 cup

Water

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stiring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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CHICKEN and DUMPLINGS (cmkd93f) 1i27

Recipe By :

Serving Size : 4

Categories : Chicken Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- whole

2 Celery -- cut up

3 Sm Carrots -- cut up

1 Onion -- diced

2 cans Chicken broth

Salt to taste

1 teaspoon Black pepper (or to taste)

1/2 teaspoon Sage (dried)

1/4 teaspoon Thyme (dried)

Dumplings:

2 1/2 cups Flour

3 teaspoons Baking powder

1 teaspoon Salt

1/4 teaspoon Sage (dried)

2 tablespoons Shortening

1 Sm Carrot -- grated fine

Pepper to taste

1 1/4 cups Milk

Brown the chicken in a 450-degree oven until lightly browned. Place the chicken and the rest of the ingredients into a large pot or Dutch oven. Add water to cover the chicken. SIMMER until the chicken is tender (can vary, depending on how large and tough your chicken is). When chicken is almost done, prepare the dumplings. DUMPLINGS : If you'd like to add fresh carrots or any other veggies you'd like, do it during the last 20 minutes or so. The other veggies will be flavorless. They've already given up their flavor to the broth. I usually remove them. Once the chicken is done, remove it and the wilted veggies from the pot, keep the chicken warm. Mix all the dry ingredients for the dumplings together. Cut in the shortening until it looks coarse and grainy. Add the shredded carrots (if you'd like) and milk. Stir together JUST until everything is moistened. DON'T over-mix or your dumplings will be tough and doughy. Drop dumplings into SIMMERING broth, make them as small or large as you like. Remember though, cooking time will vary. The times I'm giving you are for large dumplings. Simmer, LID OFF, for about 5 minutes. COVER pot and continue to simmer for 15-20 minutes longer. Remove the dumplings to a bowl; return the chicken to the pot (if you need to reheat it). You won't need to thicken the broth because the dumplings will add flour to the stock and make it thick. Serve immediately. Dumplings do not make good leftovers, they get doughy. Hope you and your little one enjoy,

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Chicken And Sausage Gumbo

Recipe By :

Serving Size : 6

Categories : Cajun Breakfast

Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds Chicken breasts -- split & boned

Salt to taste

Pepper to taste

Garlic powder to taste

1 Pound Smoked sausage or kielbasa

1/2 Cup Vegetable oil

1/2 Cup All-purpose flour

1 C Chopped onion (1 lg)

1 c Chopped pepper (1 lg)

1 c Chopped celery (2 ribs)

7 c Water divided

1 tsp Black pepper

1 tsp Chopped garlic (1 clove)

1/2 tsp Cayenne pepper

Season chicken breasts lightly with salt, black pepper and garlic powder.

If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.

Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.

Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.

Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.

Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.

Serve over rice with a tossed salad and French bread.

Note: Excellent.

Posted in COOKING by: Joseph Vanicek 8/21/93

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Chicken And Sausage In Tomato Sauce

Recipe By :

Serving Size : 8

Categories : Garlic Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Olive Oil

4 Each Lg Cloves Garlic,Coarse Chop

2 1/2 Pounds Sweet Ital. Sausage Links

1 1/2 Pounds Hot Ital. Sausage Links

4 Each Chicken Legs

4 Each Chicken Thighs

56 Ounces (2 cns) Tomatoes

6 Ounces (1 can) Tomato Paste

Salt And Pepper To Taste

1/2 Tablespoon Dried Basil

1/2 Cup Dry Red Wine

Chopped Fresh Parsley

Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet.

Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes.

Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.

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Nutr. Assoc. : 0 620 759 759 330 330 1513 1504 1326 87 1244 1038

Chicken And Sausage Stew

Recipe By :

Serving Size : 8

Categories : Main Dish Pasta

Pork & Ham Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds To 4 lb. broiler-fryer -- chicken

2 Quarts Water

2 Pounds Hot Italian sausage links

6 Strips bacon

2 Cloves garlic -- minced

1 Tablespoon Chopped fresh parsley

1 Teaspoon Dried oregano

16 Ounces Crushed tomatoes

8 Ounces Tomato sauce

8 Ounces Elbow macaroni -- cooked and

Salt and pepper to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

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Chicken Cacciatoria

Recipe By :

Serving Size : 4

Categories : Italian Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- cut up

28 cans Tomatoes

10 milliliters Garlic -- peeled

8 Pearl onions -- peeled

1/4 cup Flour

6 Tomato paste

2 teaspoons Salt

2 teaspoons Sugar

1/8 teaspoon Pepper

1 Bay leaf

1/4 cup Oil

Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf.

Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

Serves 4

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Chicken Cacciatoria #2

Recipe By :

Serving Size : 4

Categories : Chicken Main Dish

Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- cut up

10 milliliters Garlic -- peeled

1/4 cup Flour

2 teaspoons Salt

1/8 teaspoon Pepper

1/4 cup Oil

1 can Tomatoes (28 oz)

8 small White onions -- peeled

6 ounces Tomato paste

2 teaspoons Sugar

1 Bay leaf

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

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CHICKEN DIVAN CASSEROLE

Recipe By :

Serving Size : 6

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Chicken breast halves

Skinned

6 cups Water

1 Bouquet Garni*

20 ounces Frozen broccoli spears

2 tablespoons Corn oil margerine

1/4 cup (+ 1 Tb) All purpose flour

1/2 cup Evaporated skim milk

3 tablespoons Cooking sherry

1/2 teaspoon Salt

1/8 teaspoon White pepper

1/4 cup Grated parmesan cheese

Divided

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside.

2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper.

3. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.

Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~

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Chicken in a Pot

Recipe By :

Serving Size : 8

Categories : Poultry Main Dish

Londontowne

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Chickens, frying -- quartered

1/2 cup Olive oil

1 each Onion, lg -- minced

1 each Clove garlic -- minced

1 teaspoon Salt

3/4 teaspoon Pepper

1 each Tomato, med -- chopped

1/2 cup White wine -- dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper.

Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston

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CHICKEN MARSALA w/ PEPPERS

Recipe By :

Serving Size : 4

Categories : Chicken Main Dish

French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Chicken breast -- 5-6 Oz.*

Olive oil as needed

1 1/2 cups Marsala Win

1 1/2 cups Fresh mushrooms -- thinly slic

1 cup Sweet red pepper -- juliened

1 cup Sweet yellow pepper -- juliene

1/2 cup Green onions -- sliced**

2 each Cloves garlic -- minced

2 3/4 cups Canned chicken broth

1 tablespoon Lemon juice

1/2 teaspoon Dried oregano

1/2 teaspoon Dried basil

1 teaspoon Salt

Fresh ground black pepper

1 tablespoon Cornstarch

1/4 cup Canned chicken broth

Hot cooked pasta -- drained

*Skinned & boned **(both white and green part) 1. Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender.

Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.

Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.

Serve over hot cooked pasta with green salad and plenty of sour dough bread.................Or garlic bread.

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Chicken Mix

Recipe By :

Serving Size : 1

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 pounds (4 Med) Cut Up Fryers

4 quarts Cold Water

3 tablespoons Parsley Flakes

4 Med Carrots -- Peeled &Chopped

4 teaspoons Salt

1/2 teaspoon Pepper

2 teaspoons Basil

Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months.

Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

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Chili Beef Tacos

Recipe By :

Serving Size : 20

Categories : Mexican Chili

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Chili powder

6 Garlic cloves -- crushed

5 tablespoons Strained fresh lime juice

3 tablespoons Olive oil

1 tablespoon Cumin

2 1/2 pounds Stewing beef cut into 1/2 in

28 ounces Italian plum tomatoes

Drained and crushed

2 cups Beef broth

12 ounces Bottle dark beer

1 Large onion chopped

2 Jalapeno chilies -- minced

10 ounces Pkg. frozen corn -- thawed and

25 Pimento stuffed green olives

1/2 cup Pimentos -- drained chopped

Salt and pepper

20 Taco shells

12 ounces Sharp cheddar cheese -- shredd

1/2 Bunch romaine lettuce -- chopp

4 Chopped seeded tomatoes

Hot or mild salsa

1 cup Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.

Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat.

Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.

Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately.

Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

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Chili Mole Ole

Recipe By :

Serving Size : 8

Categories : Chili Ground Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Martinez

2 pounds Lean ground beef

2 Onions -- chopped

2 Garlic cloves -- minced

2 cans Pinto or kidney beans -- (15 oz each)

1 can Tomato sauce (29 oz)

1 1/4 cups Pace picante sauce

1/2 cup Water

3 tablespoons Unsweetened cocoa

2 teaspoons Ground cumin

1 teaspoon Dried oregano -- crushed

1 1/4 teaspoons Salt

1/8 teaspoon Ground cloves

1/8 teaspoon Nutmeg

1/8 teaspoon Allspice

1 Green pepper -- chopped

In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.

FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:

04/06 9:42 PM

TO: JEANETTE SCHLADT (WWKK87B) FROM: PAM COOMBES (RNCM95A) SUBJECT: CHILI

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CHINESE PEPPER STEAK - WITH COKE

Recipe By :

Serving Size : 6

Categories : Beef Chinese

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Top round steak -- OR

boneless sirloin -- (1 to 1-1/2 lbs)

2 tablespoons Oil

1 medium Clove garlic -- minced

1 teaspoon Salt

1 cup Beef broth, or bouillon -- canned and undiluted

1 cup Green pepper, cored -- seeded, cut in

thin strips

1 cup Celery -- thinly sliced

1/4 cup Onions -- thinly sliced

1/2 cup COCA-COLA

2 medium Tomatoes -- ripe

2 1/2 tablespoons Cornstarch

1/4 cup COCA-COLA

1 tablespoon Soy sauce

Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.

Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.

Makes 6 (3/4 cup) servings.

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Chinese Pot Roast

Recipe By :

Serving Size : 6

Categories : Pot Roast Beef

Chinese

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chuck roast -- 1 1/2 in thick

1/2 cup Bottled stir-fry sauce

1/2 pound Fresh mushrooms -- sliced

1 tablespoon Vegetable oil

1/2 cup Burgundy wine

1 tablespoon Cornstarch

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.

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Chuckwagon Stew

Recipe By :

Serving Size : 6

Categories : Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds Beef cubes.(5 cups)

2 tablespoons All-purpose flour

1 tablespoon Paprika

1 teaspoon Chili powder

2 teaspoons Salt

3 tablespoons Lard

Sliced onions

Clove garlic -- minced

28 ounces Can tomatoes

3 tablespoons Chili powder

1 tablespoon Cinnamon

1 teaspoon Ground cloves

1/2 teaspoon Dry chrushed red peppers

2 cups Chopped potatoes

2 cups Chopped carrots

Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt.

Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins.

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Cinco De Mayo Casserole

Recipe By :

Serving Size : 8

Categories : Chili Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Yellow cornmeal

1 (8 oz) container sour cream

1 teaspoon Salt

2 cups Shredded romaine or iceberg

4 cups Cold water -- lettuce

2 tablespoons Butter/margarine

1 cup Shredded sharp cheddar

1 cup Shredded sharp cheddar -- cheese

2 Plum tomatoes -- diced

5 cups Double-header chili (recipe

2 Green onions -- sliced

heated

1/2 Ripe avocado -- diced

Toppings:

1/2 cup Pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies.

Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~.

Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Makes 8 servings.

Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol.

** Double-Header Chili A no-fuss feast taht makes 2 meals, with or without beans.

Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.

(Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups.

Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol.

CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups.

Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol.

[ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=

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CINDY'S SALSA CHICKEN

Recipe By :

Serving Size : 4

Categories : Poultry Main Dish

Low Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive oil

3 large Garlic cloves -- - peeled and minced

1 1/2 cups Chopped onion

1 large Sweet red pepper -- - cut into small dic

1 pound Chicken breast meat -- -(boneless, skinless

cut into 1-inch chunks

3 medium Tomatoes -- peeled & diced

1 small Head broccoli; stems sliced -- - flowerets cut into

bite-sized pieces -- - and steamed for 3

16 ounces Canned pink or kidney beans -- - drained and rinsed

1 cup Medium-hot salsa

1/4 cup Chopped cilantro (optional)

Freshly ground black pepper -- -(to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened.

Add the red pepper and saute for another 2 minutes.

Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.

Per Serving:

Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories)

* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

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Classic Chicken Gumbo

Recipe By :

Serving Size : 6

Categories : Cajun

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable shortening

1/2 cup Uncooked rice

2 tablespoons Flour -- all-purpose

2 Ribs celery -- chopped

2 Onions -- finely chopped

1 teaspoon Salt

1 Green bell pepper -- fine chop

1/2 teaspoon Pepper

5 cups Warm chicken broth

1/4 teaspoon Thyme

8 Tomatoes -- peeled/chopped

1 Bay leaf

1/2 pound Okra -- cut into 1/4" pieces

1 Broiler-fryer chicken -- cooked

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

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Cola Ribs- 1/5/96

Recipe By : Source: WKBWTV

Serving Size : 5

Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon salt

1 teaspoon garlic powder

4 pounds short ribs -- (cross-cut)

3 tablespoons vegetable oil

1 can(12oz) cola -- not *diet*

1 bottle(12oz) chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons hot pepper sauce

1 teaspoon sugar

In a small bowl, combine the salt, black pepper, and garlic powder. Rub

the mixture over the surface of the ribs. In a large pot or Dutch oven, heat

the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in

a large bowl, combine the remaining ingredients. After the ribs brown, drain

the liquid from the pot; pour the cola mixture over the ribs and cook over

medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and

basting the ribs occassionally.

Yield: 4-5 servings

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NOTES : Serve with the pan drippings as a dipping sauce

Cola Roast

Recipe By :

Serving Size : 8

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon Salt

1 o Cola Flavored Carbonated

1/2 teaspoon Pepper

12 ounces Chili Sauce

1/2 teaspoon Garlic Powder

2 tablespoons Worcestershire Sauce

4 pounds Bottom Round Roast

2 tablespoons Hot Pepper Sauce

3 tablespoons Vegetable Oil

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast.

Cover and roast for 2 1/2 to 3 hours until tender.

Source: The Mr. Food Cookbook OOH it's so GOOD!!

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Cook's Illustrated Stovetop Macaroni and Cheese

Recipe By : Cook's Illustrated, Feb. 1997, p. 21

Serving Size : 4

Categories : Pasta Dairy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggs

TOASTED BREAD CRUMBS

1 cup fresh bread crumbs -- from French or

-- Italian bread

1 pinch salt

1 1/2 tablespoons unsalted butter -- melted

CREAMY MACARONI AND CHEESE

12 ounces canned evaporated milk

2 large eggs

1/4 teaspoon hot red pepper sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon dry mustard -- dissolved in 1 t.

water

1/2 pound elbow macaroni

4 tablespoons unsalted butter

12 ounces sharp Wisconsin cheddar* -- grated

1. Heat oven to 350 degrees. Mix bread crumb ingredients together in

small baking pan. Bake until golden brown and crisp, 15 to 20 minutes,

set aside.

2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2

teaspoon of the salt, pepper and mustart mixture in samll bowl. Set

aside.

3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed

saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain

and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with three-quarters of

the cheese; stir until thououghly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until

mixture is hot and creamy, about 5 minutes. Serve immediately topped

with toasted bread crumbs. Serves 4 as a main course or 6-8 as a side

dish. If you're in a hurry, skip the bread crumb step and sprinkle the

top with crumbled crackers. 12/12/1996

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NOTES : Based on a recipe from John Thorne"s SIMPLE COOKING (Penguin,

1989) which included a four page essay on macaroni and cheese. The

recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron

Range Company, 1937). The Cook's article authors (Pam Anderson with

Karen Tack) deemed this one "the best." The article also includes

directions for a "baked" version. -- Lou in Houston, The Great State of Texas

Ooops, got in too big a hurry on this one. There were a few goofs. Here's the revised version - maybe not perfect, but

better.

Country Ribs

Recipe By :

Serving Size : 4

Categories : Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Sweet red wine

1/2 cup Chili sauce

1/3 cup Vinegar

1/4 cup Honey

2 tablespoons Soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons Salt

2 teaspoons Dry mustard

1 teaspoon Horseradish

1 teaspoon Red pepper sauce

1/2 teaspoon Ground pepper

1/2 teaspoon Paprika

3 tablespoons Vegetable oil

3 pounds Pork country-style ribs

Mix all ingredients except oil and ribs in saucepan. Heat to boiling,

stirring constantly. Remove from heat.

Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the

ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat.

Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour.

Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.

Strain sauce; skim off fat. Pour sauce over ribs.

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Cous Cous with Lamb

Recipe By :

Serving Size : 4

Categories : Lamb Vegetables

Garlic Greek

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----LAMB-----

1 1/2 pounds Lean Lamb -- cut in 1/" chunks

1 small Butternut Squash, peeled

5 Garlic Cloves -- peeled

& cut in 1/" chunks

1 Piece of Fresh Ginger -- cut

1 small Egg Plant -- cut in 1/" chunk

the same size as the

2 Carrots, peeled -- cut in 1/"

2 teaspoons Cummin

1 Ripe Tomato, cut in half

2 teaspoons Salt

seeds and cut in /"

2 tablespoons Tomato Paste

2 tablespoons Herresse Sauce

1 medium Zucchini -- washed & cut in

1 large Onion -- peeled and sliced

chunks

1 1/2 pounds White Turnips -- peeled and

1 can Chick Peas -- cut in 1/ cubes or c

-----COUS COUS-----

1/4 teaspoon Pepper

2 cups Instant Cous Cous

1/4 teaspoon Salt

4 ounces Dried Figs -- cut in /" piece

1/3 Stick of Unsalted Butter

>>>>> Lamb <<<<<

Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water.

Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside.

>>>>> Cous Cous <<<<<

Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables.

Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]

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CRANBERRY PEPPER ROAST

Recipe By : HUBERT

Serving Size : 8

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef tip roast

2 Tablespoons Cracked pepper

3 Tablespoons Salad oil

2 2/3 cups Cranberry cocktail juice (or water)

Score meat (cut lightly in a crisscross pattern). Rub all sides but

not ends with pepper. In Dutch oven or roasting pan, brown meat in oil

over medium heat, about 15 minutes. Pour crandberry cocktail on meat.

Cover; cook in 325 degrees F. oven 2 1/2 hours or until tender. Place

meat on warm platter; keep warm while making gravy. Makes 8 servings.

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Creamy Macaroni and Cheese

Recipe By : From Cook's Magazine

Serving Size : 4

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh bread crumbs

1 pinch salt

1 1/2 tablespoons unsalted butter -- melted

2 large eggs

1 12 oz can evaporated milk

1/4 teaspoon red pepper sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1 teaspoon water

1/2 pound elbow macaroni -- dry

4 tablespoons unsalted butter

12 ounces sharp cheddar cheese -- grated (3cups)

1. Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. Set aside.

3. Meanwhile, heat 2 quarts water to boil in large heavy bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.

- - - - - - - - - - - - - - - - - -

NOTES : You may use American or Monterey Jack cheese instead of Cheddar.

Posted to the mm-recipes mailing list

by BobbieB1@aol.com

In a message dated 96-12-11 16:25:13 EST, you write:

> Posted to the mm-recipes mailing list

> by Shelly Crawford <Crawfs@Brain.Missouri.Edu>

> > Does anyone have a peanut brittle recipe? Thanks in advance

> Shelly Crawford

Hi Shelly,

Here's one that I use. Even though it's done faster in the microwave, it's

still hard to wait until it's cool!

Happy Holidays, and Good Cookin

Bobbie

Crockpot Cola Roast

Recipe By :

Serving Size : 8

Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds bottom round roast

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

3 tablespoons vegetable oil

1 1/2 cups cola

12 ounces chili sauce

2 tablespoons worcestershire sauce

2 tablespoons hot sauce

Combine salt, pepper and garlic powder; rub over surface of roast. If desired, brown roast on all sides in vegetable oil in Dutch oven. Drain off drippings. Place roast in crockpot. Combine remaining ingredients and pour over roast. Cover with lid; cook on high (325~) for 3 hours or until tender.

From the recipe files of Carole Walberg

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Crockpot Red Beans and Rice

Recipe By : AUNT TEA M

Serving Size : 1

Categories : Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small pkg red beans

basil

baking soda

oregeno

2 chopped tomatoes

thyme

2 chopped onions

rosemary

chopped bell pepper

1 bay leaf

ground black pepper

chopped garlic

Place beans in large pot or Dutch oven and cover with baking soda and water.

Soak for about 1/2 hour drain, rinse and repeat the process 2 more times.

Place red beans, onions, garlic, tomat oes. bell pepper in crock pot. Cover

with ground pepper, and herbs. Fill crock pot about 3/4 full of water.

Cover and cook on low h eat all day. About 1/2 hour before being done add a

chopped apple.

Cook Rice separately.

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Curried Chicken Dinner

Recipe By :

Serving Size : 6

Categories : Low-Cal Chicken

Indian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Water

1 cup Brown Rice -- uncooked

1 1/2 teaspoons Chicken bouillon powder

Chicken breast halves *

2 1/2 cups Water

1/2 teaspoon Curry powder

1/4 teaspoon Salt

2 cups Unsweetened Orange juice

2 tablespoons Cornstarch

2 tablespoons Dry Sherry

1 teaspoon Groung Ginger

1 teaspoon Grated Orange rind

2 cups Diagonally sliced Celery

Lg sweet Red Pepper **

Lg Green Pepper **

* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.

Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.

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Curried Lentils and Vegetables

Recipe By :

Serving Size : 6

Categories : Low-Cal Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Dry Lentils (10 oz.)

4 cups Water

1 1/2 cups Chopped Carots

1 1/2 cups Chopped onions

1 cup Chopped Celery

Clove garlic -- minced

3 teaspoons Curry powder (or less)

1 teaspoon Grated fresh Gingerroot

1 teaspoon Salt

1 1/2 cups Plain lo-fat Yogurt

Med Tomato -- chopped

1 tablespoon Snipped fresh Parsley (opt.)

Rinse lentils and drain.

In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender.

In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture.

********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.

Add crunch to the meal with toasted pita bread wedges.

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CURRIED RICE WITH LENTILS

Recipe By :

Serving Size : 1

Categories : Digest

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Fatfree broth or water

(replaces the 1-2tbsps. oil

To saute with)

3/4 cup Dried lentils

1/2 Onion -- chopped

3 Cloves garlic -- minced or put

Through a press

1/4 teaspoon Groung ginger

1/2 teaspoon Turmeric

2 To 3 teaspoons curry powder

To taste

1 cup Brown rice

4 cups Water

2 Fatfree vegetable cubes

1 each Salt to taste

1/2 cup Raisins or currants

1/4 cup Sunflower seeds (use less or

Omit to lower fat)

1 Large, tart apple -- or

2 Medium -- diced

-----GARNISH-----

1 cup Plain/lowfat yogurt

1/4 cup Raisins or chutney

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth/water, if necessary, and the rice, and saute for 2 minutes. Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins.

Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80·

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Curry Delight

Recipe By :

Serving Size : 7

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Lean Ground Beef

1 cup Onion; Chopped -- 1 Lg

16 ounces Tomatoes -- 1 Cn

1 1/4 cups Apple; Cored -- Chopped

Curry Powder -- 1 to 1 1/2 Tb

2 teaspoons Beef Bouillon -- Instant

1 1/2 teaspoons Salt

1 cup Rice; Regular -- Uncooked

2 1/2 cups Water

-----GARNISH-----

Peanuts -- Chopped

2 tablespoons Coconut -- Optional

2 tablespoons Raisins

1 tablespoon Chutney -- Chopped

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving.

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Curry Of Beef Kenya

Recipe By :

Serving Size : 6

Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- sliced

1 teaspoon curry powder

2 tablespoons oil

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds beef stew meat -- 1/2" cubes

2 cups liquid*

2 cups fruit**

hot cooked rice

-----condiments-----

chopped green onions

grated coconut -- unsweetened

chopped peanuts

1 bottle chutney

*for liquid, use beef broth, water and/or liquid drained from canned fruit. **for fruits, cut into bite-size pieces, your choice: apples, pears, canned pineapple chunks, raisins or any fruit you prefer In a large Dutch oven, saute onion and curry powder in oil over medium heat until onion is soft. Remove onions from pan. Increase heat to med-high and brown beef (in batches, if necessary). To the crock pot, add onions, beef, salt, pepper and liquid(s). Cover and cook on LOW for 6-8 hours. About 1/2 hour before serving time, add fruit(s). You may thicken stew with cornstarch mixture, if liquid is too thin. Serve over hot rice with your choice of condiments.

From the recipe files of Carole Walberg

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Dave & Debi's Barbecued Beef

Recipe By :

Serving Size : 6

Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Stew Beef

1/2 cup Brown Sugar

1 1/2 pounds Pork -- Cubed

1/4 cup Chili Powder

3 Green Peppers -- Chopped

1/4 cup Cider Vinegar

2 Onions -- Chopped

2 teaspoons Salt

6 ounces Tomoto Paste

1 teaspoon Dry Mustard

1 cup Water

2 teaspoons Worcestershire Sauce

In a 5 Quart Dutch Oven, combine all ingredients. Heat to a boil. Reduce heat

and simmer, covered for approximately 3 hours, stirring often.

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Drunken Mexican Chicken (Pollo Boracho)

Recipe By :

Serving Size : 6

Categories : Poultry Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Broiler-fryer chicken -- cut

1/4 teaspoon Garlic powder -- into serving pieces

1 teaspoon MSG

1/4 cup Corn oil

16 ounces Can tomatoes -- chopped (or

1 1/4 teaspoons Salt

fresh ones)

1 teaspoon Paprika

1 large Onion -- sliced

3/4 teaspoon Ground black pepper

5 medium Zucchini -- sliced

1/2 teaspoon Crushed oregano

1 cup Red Burgundy wine

1/2 teaspoon Cumin seed

Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat.

Add chicken and brown well on all sides.

Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine.

Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.

Excellent when served with brown rice, pinto beans and avocado fruit salad.

From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92

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Dutch Oven -- Nine Mile Stew

Recipe By : bchard@oz.bmd.trw.com (Blake D. Chard)

Serving Size : 1

Categories : Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Stew Meat

1 package stew seasoning

3 onions -- cut

6 potatoes -- sliced 1/8 inch

1 package carrots -- sliced

1 package celery -- sliced

2 green peppers -- sliced length way

sliced zucchini -- enough for one layer

1 pound sausage -- patties or links

1 pound cheddar cheese

Put enough oil in the oven to cover the bottom. Sear the meat. Add the

stew seasoning. Stir in onions. Cook for 20-30 minutes (12 coals on

bottom and 6 on top) Layer from bottom to top: ------------------------- -

potatoes - carrots - celery - green peppers - zucchini Cook until

vegetables are done (still crispy) (7-8 coals on top). Add the sausage on

top. Cook approx. 15 minutes. Add the cheese. Serve when cheese is

melted. This is not a precise recipe. I would encourage you to add and

delete items and amounts as your taste's dictate. Be sure the vegetables,

these or the ones you may add, are stacked so the ones needing the most

cooking time are on the lower levels. Don't be tempted to add any liquid

as there will be plenty from the vegetables and meat. The original recipe

called for only 1/4 lb of stew meat, but I found that to be inadequate.

Give yourself plenty of cooking time, but don't be surprise if people want

to know when it will be done, because the smell is fantastic. This is not

a creation of mine but is definately a favorite.

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Dutch Oven Pot Roast

Recipe By :

Serving Size : 6

Categories : Pot Roast Meats

Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Round Boan Pot Roast

2 teaspoons Salt

2 tablespoons Shortening

1/2 cup Barbecue Sauce (Your Choice)

1/2 cup Apple Cider

8 each Carrots -- Pared *

6 each Large Potatoes **

2 each Onions -- sliced

8 ounces Fresh Okra ***

* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted.

~------------------------------------------------------

~----------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.

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EASY CHICKEN RAVIOLI

Recipe By :

Serving Size : 4

Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 oz Ground raw chicken or turkey

1 8-oz container soft-style

Cream cheese with chives

And onion

1/4 c Shredded carrot

20 3 1/2" wonton wrappers

1 tb Cooking oil

Marinara sauce or spaghetti

Sauce, warmed

Stir together chicken or turkey, cream cheese, and carrot in a medium

mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each wrapper. Brush

edges with water. Fold one corner over to the opposite corner,

forming a triangle. To seal, press edges together or use a pastry

wheel.

Bring a large amount of water and the cooking oil to boiling in a

Dutch oven. Drop ravioli into the water. Reduce heat and simmer,

uncovered, for 3 to 4 minutes or till no pink remains in the chicken

or turkey. Remove ravioli with a slotted spoon. Drain on paper

towels. Divide ravioli among 4 serving plates. Ladle warm sauce over

ravioli.

To freeze, place uncooked ravioli in a freezer container; seal,

label, and freeze for up to 3 months. To cook frozen ravioli, drop

into boiling water as directed above, cooking for 5-6 minutes.

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Easy Lamb Creole Gumbo

Recipe By :

Serving Size : 8

Categories : Cajun

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable oil

1/2 Lemon -- sliced/seeded

Flour

2 teaspoons Salt

2 pounds Lamb riblets

1 teaspoon Thyme

2 cans Stewed tomatoes(16oz)

1 Bay leaf

4 cups Chicken broth

1 teaspoon Instant minced garlic

1 cup White wine

1 package Frozen sliced okra(10oz)

1/2 cup Chopped parsley

1 can Black-eyed peas(15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes well.

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Easy Spaghetti Casserole

Recipe By :

Serving Size : 8

Categories : Casseroles Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Ground chuck

1 teaspoon Basil

1 large Onion -- chopped

1 teaspoon Oregano

1 large Green pepper -- chopped

1 Bay leaf

1/2 pound Fresh mushrooms -- sliced

3/4 teaspoon Salt

20 milliliters Garlic -- minced

1/4 teaspoon Pepper

1 can 35 oz Italian peeled tomatos

1 pound Spaghetti,linguine -- or

chopped and juice

-- reserved

1 can 12 oz tomato sauce

1 cup Bread crumbs

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish.

Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

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EGG CASSEROLE

Recipe By :

Serving Size : 6

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each Eggs

1 pound Sausage

1 can Cream Style Corn

I was hoping someone would ask. This recipe came from an enclave of Order of the Arrow Scouts here in Tenn. Crumble and brown the sausage. Add cream style corn. Add the dozen eggs. Stir this into bottom of the dutch oven. On a 12 inch oven place about 8 briquets on the bottom and 14 on top. Cook about 30 minutes. This is great for camping trips. You can bake your biscuits while the eggs are cooking and have it all come out together.

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EGG ROLLS B1

Recipe By :

Serving Size : 6

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium DRIED BLACK MUSHROOMS

1/2 pound GROUND PORK

1-1/2 ts SALT 1/2 ts CORNSTARCH 1/2 ts SOY SAUCE 1 ds WHITE PEPPER 1 (2-1/2 lb) GREEN CABBAGE, -FINELY SHREDDED 2 c VEGETABLE OIL 1/4 c SHREDDED CANNED BAMBOO -SHOOTS 1/2 lb COOKED SHRIMP, CHOPPED 1/3 c FINELY CHOPPED GREEN -ONIONS (WITH TOPS) 1 ts FIVE-SPICE POWDER 1 (1 lb) PACKAGE EGG ROLL -SKINS 1 EGG, BEATEN 1/4 c HOT DRY MUSTARD RED SWEET & SOUR SAUCE:

1/2 c RED WINE VINEGAR 1/2 c CATSUP 1/3 c SUGAR 15 dr RED PEPPER SAUCE

Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper.

Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce.

RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate.

Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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Elizabeth Taylor's Chicken Steamed in Wine *

Recipe By :

Serving Size : 4

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PATTI - VDRJ67A-----

3 pounds Broiler fryers -- cut

into pieces

4 tablespoons Salad -OR- olive oil

1 small Onion -- sliced

1 Clove garlic -- minced

2 Bay leaves

2 tablespoons Parsley -- minced

1/4 teaspoon Salt

2 dashes Pepper

1 1/2 cups Dry sauterne

Flour chicken lightly and brown in a heavy skillet or dutch oven. Combine all the other ingredients and pour over the chicken. Cover and simmer for about an hour, or until tender. And that's it! It's wonderful over rice, or just by itself. Make sure you do have French bread or something to mop up the wonderful sauce.

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English Sweet And Sour Ribs

Recipe By :

Serving Size : 5

Categories : Ribs Beef

Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chuck Short Ribs *

3/4 cup Unbleached All-purpose Flour

2 teaspoons Seasoned Salt

1 teaspoon Pepper

1/2 cup Cooking Oil

2 cups Sliced Onion

1 1/2 cups Hot Water

8 each Heaping T Dark Brown Sugar

1/3 cup Catsup

1/4 cup Red Wine Vinegar

2 each Cloves Garlic -- Minced

2 each Large Bay Leaves

* Short ribs should be meaty and cut in the English cut.

~------------------------------------------------------

~----------------- Trim excess fat from short ribs.

Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven.

Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving.

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Falscher Hase (False Hare (German Meatloaf))

Recipe By :

Serving Size : 4

Categories : German Meats

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Ground Beef -- Lean

1/2 pound Ground Pork -- Lean

1 each Onion; Medium -- Chopped

3 tablespoons Bread Crumbs

3 tablespoons Water -- Cold

2 each Eggs -- Large

1/2 teaspoon Salt

1 teaspoon Paprika

1 teaspoon Mustard -- Prepared

2 tablespoons Parsley -- Chopped

3 each Hard Cooked Eggs -- Peeled

4 each Bacon -- Strips

4 tablespoons Vegetable Oil

1 cup Beef Broth

-----SAUCE-----

1/4 cup Water -- Hot

1 teaspoon Cornstarch

1/4 cup Water

1/2 cup Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.

Flatten out meat mixture in the shape of a square, (8 X 8-inches).

Arrange whole hard-boiled eggs in a row along the middle of the meat.

Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.

Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream.

Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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False Hare (German Meatloaf)

Recipe By :

Serving Size : 4

Categories : German Beef

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Ground beef -- lean

1/2 pound Ground pork -- lean

1 each Onion; medium -- chopped

3 tablespoons Bread crumbs

3 tablespoons Water -- cold

2 each Eggs -- large

1/2 teaspoon Salt

1 teaspoon Paprika

1 teaspoon Mustard -- prepared

2 tablespoons Parsley -- chopped

3 each Hard cooked eggs -- peeled

4 each Bacon -- strips

4 tablespoons Vegetable oil

1 cup Beef broth

-----------sauce------------

1/4 cup Water -- hot

1 teaspoon Cornstarch

1/4 cup Water

1/2 cup Sour cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.

Flatten out meat mixture in the shape of a square, (8 X 8-inches).

Arrange whole hard-boiled eggs in a row along the middle of the meat.

Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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FEIJOADA (MEAT STEW WITH BLACK BEANS -- BRAZIL)

Recipe By :

Serving Size : 6

Categories : Ethnic Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Dried black beans*

3 cups Water

1/2 pound Sausage (cut in 1 " pieces)

1/2 pound Beef -- any cut (1" cubes)

1/2 pound Pork -- any cut (!" cubes)

3 slices Bacon (cut in 1" pieces)

1 Jalapeno (or green chili) -- pepper, seeded and f

(handle w/ care!)

1 Tomato -- finely chopped

30 milliliters Garlic -- finely chopped

(or 1 t. garlic granules)

Salt, pepper -- and ground red

pepper to taste

* To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1. Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently.

2. Add sausage, beef, and pork, mix well, cover, and cook over medium heat for about 45 min. Stir frequently and add a little hot water if necessary to prevent sticking.

3. In small skillet, fry bacon over medium heat for 5 min or until crisp.

Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve.

Serve over rice and garnish with orange slices.

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Feijoada Latin Style

Recipe By : Jo Anne Merrill

Serving Size : 12 Preparation Time :4:00

Categories : Casseroles Ethnic

Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound black beans

6 cups water

1 pound ham cubes -- 3/4 inch cubes

1 pound pork loin -- 3/4 inch cubes

3/4 pound Italian sausage links -- cut in 1" pieces

1 pint cherry tomatoes

1 onion -- chopped

1 teaspoon red pepper flakes

6 garlic cloves -- minced

1/8 teaspoon orange zest

1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.

2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.

3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.

4. Remove any fat from surface. Reheat the feijoada slowly.

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Serving Ideas : Serve with fresh hot bread and a fruit tray for dessert.

NOTES : A delicious and healthy dish from Latin America, pronounced fay-oh-ah-da.

Fiesta by Design

Recipe By : Judy Mitchell

Serving Size : 20

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces corn chips (2 pkg.) -- crushed

14 ounces instant rice (1 box) -- cooked as directed

Meat sauce

1 pound sharp cheddar cheese -- grated

2 heads lettuce -- chopped

7 medium tomatoes -- chopped

3 medium onions -- chopped

6 ounces sliced green olives (1 jar)

1 cup pecans -- chopped

7 ounces coconut (1 pkg.)

24 ounces picante sauce (1jar)

--Meat Sauce--

4 pounds ground beef

3 onions -- chopped

28 ounces whole peeled tomatoes (1 can)

16 ounces tomato sauce (1 can)

2 pounds tomato puree (2 cans)

2 tablespoons chili powder

1 tablespoon garlic powder

4 teaspoons salt

46 ounces ranch-style beans (1 can)

Place each ingredient in a bowl or plate. Arrange on buffet table in order

listed. Let each person "design" his own "fiesta" plate, beginning with

crushed corn chips as a base.

Meat Sauce directions: Brown meat and onions in large Dutch oven; drain

excess fat. Add remaining ingredients, and simmer 1 hour. (Add a little

water if sauce gets too thick).

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NOTES : Sour cream, chopped avocados, sliced ripe olives, chili sauce or

other favorite condiments may be offered. Meat sauce can be prepared the day

before.

>From the Baylor University Alumni Association Cookbook.

Entered into Mastercook format by Debbie Collin.

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Freezer Mix Barley Soup

Recipe By :

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Beef-Mushroom Freezer Mix

1 cup Carrot -- sliced

3 cups Water

1 Parsley -- sprig

1/2 cup Barley -- uncooked

1 Bay leaf

1 cup Celery -- sliced

3/4 teaspoon Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes. Remove bay leaf.

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Freezer Mix Lentil Stew

Recipe By :

Serving Size : 5

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Beef-Tomato Freezer Mix

1 1/2 cups Sliced fresh mushrooms

3 cups Water

1 Large carrot -- sliced

1 cup Uncooked lentils

1 Large stalk celery -- sliced

1 Sprig parsley

1/4 cup Red wine

1 Bay leaf

1/2 teaspoon Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Remove bay leaf.

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Freezer Mix One-Dish Spaghetti

Recipe By :

Serving Size : 6

Categories : Italian Ground Beef

Pasta Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Beef-Tomato Freezer Mix

1 teaspoon Oregano leaves

3 cups Water

1 teaspoon Sugar

1 can Mushroom stems/pieces(4oz)

1 teaspoon Chili powder

1 package Thin spaghetti

1 cup Shredded Cheddar cheese

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese; cover and heat until cheese is melted.

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Garden Vegetable Mix

Recipe By :

Serving Size : 1

Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Cups Water

1/4 Teaspoon Garlic Powder

1 Tablespoon Salt

1 1/2 Teaspoons Dried Basil

1 Head Cabbage -- Shredded

1 Pound Green beans

3 Cups Chopped Celery

2 Cups Chopped Carrots

1 Package (10 oz) Frozen Corn

1 Package Frozen Peas

10-oz size package of frozen peas, fresh green beans. Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with

ice water. Cook vegetables to a full boil over medium heat.

Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix.

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German Meatloaf

Recipe By :

Serving Size : 4

Categories : Beef German

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Ground Beef -- Lean

1 teaspoon Paprika

1/2 pound Ground Pork -- Lean

1 teaspoon Mustard -- Prepared

1 medium Onion -- Chopped

2 tablespoons Parsley -- Chopped

3 tablespoons Bread Crumbs

3 Hard Cooked Eggs -- Peeled

3 tablespoons Water -- Cold

4 Bacon -- Strips

2 large Eggs

4 tablespoons Vegetable Oil

1/2 teaspoon Salt

1 cup Beef Broth

-----SAUCE-----

1/4 cup Water -- Hot

1/4 cup Water

1 teaspoon Cornstarch

1/2 cup Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.

Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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GERMAN SAUERBRATEN COCA-COLA

Recipe By :

Serving Size : 8

Categories : German Beef

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef rump, sirloin tip -- OR

Round bone chuck -- boneless

1 1/2 cups Vinegar

1 cup COCA-COLA

3/4 cup Water

3 Onions -- sliced

2 Stalks celery -- sliced

2 Carrots -- sliced

10 Whole black peppercorns

10 Whole cloves

3 Bay leaves

2 tablespoons Sugar

1 1/2 teaspoons Salt

Flour

3 tablespoons Oil or shortening

-----GRAVY-----

3 cups Drippings plus strained

Marinade

5 tablespoons Flour

5 tablespoons Ginger snap crumbs

2 to 4 days before serving -- wipe

place in a large plastic bag.

In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350¯F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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Golden Harvest Beef

Recipe By :

Serving Size : 6

Categories : Brisket Beef

Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds Beef Brisket

2 tablespoons Cooking Fat

2 each Small Onions *

1 cup Brown Sugar -- Packed

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 quart Boiling Water

29 ounces (1 cn) Yams -- Drained

6 each Carrots -- Pared and Slivered

2 each Med. Tart Apples -- Sliced

3 each Lg. White Potatoes **

1/2 cup Sugar

1/4 cup Catsup

1 tablespoon Cornstarch

1/2 tablespoon Dry Mustard

11 ounces (1 cn) Mandarin Orange Segs.

* Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes.

~------------------------------------------------------

~----------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan.

Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley.

NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.

- - - - - - - - - - - - - - - - - -

Golubtsi (Ukrainian Cabbage Rolls with Millet)

Recipe By :

Serving Size : 4

Categories : Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 kilograms Cabbage

8 tablespoons Sour Cream

250 milliliters Millet

2 tablespoons Butter

50 grams Salt Pork

2 cups Water -- or broth

2 Carrots

needed

1 Onion

Hot Peppers

2 tablespoons Flour

Salt -- to taste

4 tablespoons Tomato Paste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil.

Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.

SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet.

ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

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Greek Chicken And Spaghetti

Recipe By :

Serving Size : 8

Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Olive Oil

1/4 Cup Lemon Juice -- fresh

1 Clove Garlic -- minced

1/2 Teaspoon Lemon Peel -- grated

1/2 Teaspoon Oregano -- leaves

1/8 Teaspoon White Pepper

8 Whole Chicken Breasts Without Skin

1 Pound Spaghetti

1 Tablespoon Olive Oil

1/2 Cup Sweet Red Peppers -- chopped

1 Whole Yellow Squash -- summer,shredded

1 Whole Zucchini -- thinly sliced

1/2 Cup Water -- cold

1 Teaspoon Cornstarch

1/2 Teaspoon Instant Chicken Bouillon

1/2 Teaspoon Salt

1 Dash Cinnamon

In small saucepan, combine first seven ingredients. Cook just until bubbly. Cool to room temperature. In medium bowl, combine cooled mixture and chicken that has been cut into strips; toss to coat.

Marinate 20 to 30 minutes at room temperature. Prepare Creamette Spaghetti according to package directions; drain. In Dutch oven or large skillet, heat remaining 1 tablespoon olive oil. Add chicken mixture and red pepper. Stir-fry just until chicken is slightly pink.

Add yellow squash and zucchini. Cook until hot. In small bowl, blend water, cornstarch, bouillon and salt. Add to chicken mixture. Cook, stirring constantly, until thickened and translucent. Add hot spaghetti; toss to mix. Heat through. Arrange on wa

rm serving platter. Serve immediately. Refrigerate leftovers.

NOTES: This is excellent but the amount of chicken needs to be doubled as well as the marinade ingredients or else the pasta amount cut in half. It is also excellent cold served as a pasta salad. This might be good with rotelle pasta as well.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2570 0 0

Green Bean Curry (Aka Country Curry or Jungle Curry)

Recipe By :

Serving Size : 6

Categories : Thai

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Fresh green beans

Bamboo shoots (optional)

2 tablespoons Thai Curry Paste

6 cups Chicken broth

2 tablespoons Vegetable oil

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice.

NOTES: If necessary, you may substitute whole frozen green beans for fresh.

Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands.

Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.)

From: arielle@taronga.com (Stephanie da Silva)

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Green Beans and Squash

Recipe By :

Serving Size : 12

Categories : Russian Vegetables

Beans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Green beans -- trimmed

1/4 cup Parsley leaves -- chopped

1 Butternut squash

3/4 teaspoon Salt

4 tablespoons Butter -- unsalted

1/4 teaspoon Black pepper

1 Garlic clove -- chopped

1 tablespoon Lemon juice

1/4 cup Currant jelly

1/2 cup Walnuts,toasted -- chopped

1/4 cup Basil leaves -- chopped

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated.

2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.

3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.

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Green Chile Stew

Recipe By :

Serving Size : 4

Categories : Stews Vegetables

Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Lamb -- Boneless Shoulder

1 cup Onion; Chopped -- 1 Large

3 each Cloves Garlic -- Finely Chopped

1/4 cup Vegetable Oil

2 cups Chicken Broth

1 teaspoon Salt

1 teaspoon Juniper Berries;Crushed -- Dry

3/4 teaspoon Pepper

1 tablespoon Unbleached Flour

1/4 cup Water

4 each Poblano Chiles; Medium -- *

2 tablespoons Lemon Peel -- Finely Shredded

* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------

~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.

Shake flour and water in a tightly covered container; stir into lamb mixture.

Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

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Hamburger D

Recipe By :

Serving Size : 6

Categories : Beef Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds hamburger meat

5 lbs peeled and sliced potatoes

3 sliced onions

2 cans cream of mushroom soup

salt and pepper to taste

Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. Ser

ves 5-7. Enjoy.

Posted in KitMail by SSpahn@aol.com.

In honor of my Mother-In-Law, Millie Spahn, who raised seven children on this dish. The recipe was recently submitted by one of her daughters to a publication and won and was published. Don't let that stop you, it's still as easy as it looks and really was a great comfort food.

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Hearty Pot Roast

Recipe By : Ladies' Home Journal

Serving Size : 8 Preparation Time :3:00

Categories : Magazines

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds round roast, trimmed

1 1/2 cups onions -- coarsely chopped

2 teaspoons ginger

2 teaspoons garlic -- minced

1 teaspoon coriander -- ground

1/4 teaspoon cinnamon

1 1/2 cups white wine

2 cups beef broth

1 tablespoon molasses

2 strips orange peel

1/2 bay leaf

1/2 teaspoon fresh ground black pepper

3 pounds red new potatoes -- quartered

2 pounds carrots -- cut in 2" pieces

1/2 teaspoon salt

2 tablespoons fresh parsley -- chopped

Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2 hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley

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Honey Spears

Recipe By :

Serving Size : 5

Categories : Pickles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ripe cucumbers

1 cup Water

6 Onions

2 cups Honey

1/2 cup Pickling salt

2 tablespoons Mustard seed

1 gallon Water

2 teaspoons Celery seed

3 cups Pickling vinegar

2 teaspoons Tumeric

Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal.

water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal.

Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops.

Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix

- - - - - - - - - - - - - - - - - -

Hot dog stew

Recipe By :

Serving Size : 6

Categories : Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 poud hot dogs (not cheese filled)

6 Tablespoons flour

3/4 stick corn oil margarine or 6 T. oil

2 cloves garlic -- minced or smashed

1 large onion -- chopped

1 small green pepper -- chopped

Parsley -- minced (optional)

6 medium white potatoes -- peeled

1 chicken bouillon cube

salt and pepper to taste

In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si

mmer. Add hot dogs, cut in chunks, stir, cover. Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary. Salt and pepper to taste.

A dab of yellow mustard on the side of the plate is good.

This strange recipe is real comfort food for my family. I invented it when I was a young mother, desperate for something warm for lunch, when the ingredients were about all there was in the house and a trip to the store with three hungry kids was out of

the question. It's based on my grandmother's IRISH POTATO STEW.

Posted in KitMail by DDMmom@aol.com.

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How To Make A Roux - Part 2

Recipe By :

Serving Size : 1

Categories : Cajun

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***TEXT ONLY***

Several words of advice are essential:

1. Cooked roux is called CAJUN NAPALM. Treat it with care and respect. It is extremely hot, and sticks to your skin. Be VERY CAREFUL to avoid splashing it on yourself (or others standing around you). It's best that you use a long handled metal whisk or wooden spoon. I strongly recommend that you have both a whisk and a spoon handy so you can switch them quickly if you find you're having trouble stirring with one of them.

2. Always begin with a very clean skillet or pot, preferably one that is heavy, such as cast iron (NEVER use a nonstick type - it doesn't withstand the heat or the constant stirring). The cast iron should be well seasoned. If possible, use a skillet or pot with flared sides (without angular corners) because this makes stirring easier and thus makes it less likely the roux will burn. In addition, use a large enough skillet or pot so that the oil does not fill it by more than one fourth its capacity. I have found that the best all-around pot for making roux is a 2 quart, cast-iron Dutch oven with flared sides. I'm also fond of using a 16 inch cast iron skillet.

3. The oil should be smoking hot, or just short of it, before the flour is added. (NOTE: this is different than the Justin Wilson recipe, which calls for a lower temperature and slower cooking).

4. Once the oil is hot, move promptly to add the flour, not only because the oil will eventually burn, but because the quality of the oil starts breaking down as it continues to heat. Stir in the flour gradually (about one third at a time) and stir or whisk quickly and CONSTANTLY to avoid burning the mixture. (flour has moisture in it, and adding it to hot oil often creates steam -- another good reason for using long-handled whisks or spoons.

5. If black specks appear in the roux as it cooks, it has burned; discard it (place in a heat proof container to cool before discarding), then start the roux all over again -- c'est la vie!

6. As soon as the roux reaches the desired colour, remove it from the heat. Unless you are making the roux ahead, stir in any vegetables called for (they help to stop the browning process and enhance the taste of the finished dish), and continue stirring until the roux stops getting darker, usually about 3 minutes.

7. While cooking roux (bringing it to the desired colour), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it; don't ever hesitate to do this. Also, lower the heat whenever you feel it is necessary.

8. Occasionally I have trouble with a roux not coming out just right -- that is, it "breaks" instead of dissolving when it hits hot stock or water. This doesn't happen very often, and it is always surprising and somewhat perplexing when it does. I'm not sure of the reasons why it does this, but it seems most often to be related to variations in the moisture and gluten contents of flour at different times of the year; even batches of flour with the same brand name can vary. I can nearly always tell I'm going to have a problem with a roux when I notice a blue smoke coming off the roux surface instead of the clear smoke you see when oil is just beginning to smoke. When a roux breaks, even after trying it for a second time, I find it's best to use less intense heat, or change to a different type of flour. Always try to use the highest gluten flour you can.

9. Care and concentration are essential for you to be successful with this fast method of making roux. Especially the first few times you make roux, be certain that any possible distractions -- including children -- are under control (I take the phone off the hook). In addition, always have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time, and near at hand before you start cooking.

Shared by Fred Towner

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Hungarian Chicken Paprikas

Recipe By :

Serving Size : 6

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 To 31/2 lb. chicken (cut

1 cup Sour cream -- into serving pieces)

2 medium Onions (chopped)

1/2 teaspoon Of parsley flakes

1 large Green pepper (chopped)

1 teaspoon Of black pepper

1 large Tomato (chopped)

Salt (to taste)

1 Tablespoon -- sweet paprika

3/4 cup Of water

In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.

Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.

Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings.

Serves four.

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Hungarian Goulash Coca-Cola

Recipe By :

Serving Size : 8

Categories : Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Beef chuck -- lean

1/2 cup COCA-COLA

2 tablespoons Margarine

1/4 cup Red wine

2 cups Onion -- chopped

4 Ripe tomatoes -- peeled

10 milliliters Garlic -- minced

And chopped

1 tablespoon Paprika

3 tablespoons Flour

2 1/2 teaspoons Salt

Water

1/2 teaspoon Caraway seeds

Noodles -- cooked and hot

Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.

Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.

Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.

In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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Italian Chilli

Recipe By :

Serving Size : 8

Categories : Italian Ground Beef

Vegetables Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces Frozen Italian Green Beans

(3 cups)

1 pound Ground Beef

30 ounces Tomato Sauce

1 pound Bulk Pork Sausage

16 ounces Whole Tomatoes -- undrained

2 large Onions -- chopped

1 tablespoon Italian Seasoning

1 medium Green Bell Pepper -- chopped

1 teaspoon Salt

4 Garlic Cloves -- crushed

1/4 teaspoon Pepper

3 medium Zucchini -- cut into 1/2"

Grated Parmesan Cheese

Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often.

Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese.

Source: "The Yankee Kitchen" 03-15-93 (#2) [Deb from Annberry, Mass]

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Italian Cooking Sauce Mix

Recipe By :

Serving Size : 1

Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans (14 1/2 oz) Stewed Tomatoes

4 cans Tomato Sauce*

2 cups Water

2 cans Tomato Paste**

2 tablespoons Instan Minced Onion

2 tablespoons Parsley Flakes

3 teaspoons Salt

2 tablespoons Cornstarch

4 Teaspoons Green Pepper Flakes

1 Teaspoon Garlic***

3 Teaspoons Sugar

1 1/2 Teaspoons seasoning****

*8-oz tomato sauce, **6-oz tomato paste, ***use dried instant minced garlic,****use Italian seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix.

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Italian Meat Sauce Mix

Recipe By :

Serving Size : 1

Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Italian Sausage -- mild

2 Pounds Ground Beef

4 Teaspoons Salt

1/4 Teaspoon Pepper

1/2 Teaspoon Instant Minced Garlic

1 Each onion -- small

1 Each Medium Carrot -- Peeled

Water

2 Tablespoons Sweet Basil Leaves

1/4 Teaspoon Chili Powder

1/4 Teaspoon Thyme

1 Package Cauliflower

1 Package (10 oz) Frozen Broccoli

1 Can Tomato Puree

1 Can (12 oz) Tomato Paste

8 Cups Water

10-oz packs of frozen broccoli, 10-oz frozen cauliflower, 29-oz can of tomato puree. Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water

and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9

pints of mix.

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Italian Sausage

Recipe By :

Serving Size : 6

Categories : Italian Pork/Ham

Sausages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Italian sausage -- cut into

1 large Bay leaf

Links

Plenty oregano, basil

1 Oil

Marjoram

1 small Onion -- diced

Pinch each thyme -- rosemary

1 large Green pepper -- diced

Dashes ground fennel -- red

3 large Cloves garlic -- sliced

Pepper flakes (optional)

16 cans Tomato sauce or whole

Lots Parmesan cheese

Tomatos -- smooshed

6 ounces Fresh mushrooms -- 1/2'd or

6 cans Tomato paste

1/4

1 teaspoon Sugar (to cut acidity of

1 2 slices American cheese (I

Tomatos)

Know -- heretical but good)

8 ounces Red wine

Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.

Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce.

Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later.

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Italian Spaghetti

Recipe By :

Serving Size : 8

Categories : Italian Ground Beef

Pasta Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Ground beef

3 cups Water

1 Medium onion -- chopped

1 tablespoon Sugar

2 cans Tomato sauce(15 oz)

1 teaspoon Oregano leaves

2 cans Tomato paste(15 oz)

2 Cloves garlic -- minced

1 can Pitted ripe olives(7 1/2 oz)

1 Bay leaf

2 packages Spaghetti sauce mix w/mushro

16 ounces Uncooked long spaghetti

1 cup Chopped green pepper

Grated Parmesan cheese

Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

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Italian Tomato Sauce

Recipe By :

Serving Size : 6

Categories : Fruits Magazines

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive oil

2 cups Chopped onions

1 medium Bell pepper -- diced

2 teaspoons Basil

1 teaspoon Oregano

1 teaspoon Thyme

1 1/2 teaspoons Salt

13 ounces Canned toamtoes -- chopped

6 ounces Tomato paste

1 tablespoon Honey

Black pepper -- lots

6 each Garlic cloves -- minced

Parsley

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.

Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, "Moosewood Cookbook", Revised Edition

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ITALIAN VEGETABLE RAGOUT

Recipe By :

Serving Size : 6

Categories : Main Dish Indian

Stews Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Boiling potatoes -- peeled

cut in 1 1/2" cubes

1 pound Brussels sprouts -- - tough leaves remov

ends trimmed -- - cut in half

1 medium Cauliflower -- - cut in large flore

1 pound Swiss chard -- - tough stems remove

torn in bite-size pieces

2 tablespoons Olive oil

1 cup Chopped onion

1 cup Chopped celery

3 large Garlic cloves -- - finely chopped

1 tablespoon Fresh marjoram or

1 teaspoon Dried marjoram

1 large Zucchini -- ends trimmed

cut in 1" cubes

2 large Carrots -- peeled

sliced thickly -- - on the diagonal

1 teaspoon Coarse salt

1/4 teaspoon Freshly ground black pepper

16 ounces Can chick peas -- drained

rinsed with water

-----SERVE OVER-----

Whole wheat spaghetti or

Steamed brown rice

-----GARNISH-----

1/4 cup Chopped fresh basil

Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.

Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.

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Italian Vegetarian Lasagna

Recipe By :

Serving Size : 10

Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 uncooked lasagna noodles

1/2 c dry sherry or unsweetened

1 apple juice

1 medium onion, finely chopped

8 oz sliced fresh mushrooms

2 large zucchini, coarsely

1 grated (about 4 cups)

2 medium red or green bell

1 peppers, seeded & chopped

2 c fresh spinach

1 t dried basil leaves

1/2 ts dried oregano leaves

15 oz light ricotta cheese

1 c nonfat cottage cheese

1/4 c grated parmesan cheese

1 (8 oz) can tomato sauce

4 oz (1 cup) shredded low

1 moisture part-skim

1 mozzarella cheese

Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.

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Italian-Style Pot Roast

Recipe By : Theresa J. Farney, Colorodo Springs Sun

Serving Size : 1

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

pound venison pot roast

2 tablespoons fat

salt and pepper

8 ounces tomato sauce

1 cup dry red wine

1 medium onion -- chopped

1 cup celery -- chopped

1 tablespoon parsley -- minced

2 teaspoons oregano

1 clove garlic

flour

water

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.

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Jambalaya Lafitte

Recipe By :

Serving Size : 0

Categories : Cajun Main Dish

Rice Sausage

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh shrimp - medium -- heads off

1 1/2 cups cooked ham or tasso - diced

1 tablespoon all-purpose flour

1 tablespoon vegetable oil

1 garlic clove - crushed

1 cup raw rice

1 1/4 cups green onion - chopped

1/2 cup smoked sausage - sliced 1/2" thick

1 medium onion - chopped fine

1 celery rib - chopped fine

1 medium green pepper - chopped fine

2 medium tomatoes - peeled -- seeded -- roughly

-- chopped

1 bay leaf

2 teaspoons fresh thyme or 1/2 tsp dried

2 teaspoons salt

1 teaspoon black pepper - ground

1/2 teaspoon white pepper - ground

1 teaspoon cayenne pepper - ground

1 cup white wine - dry

1 doz unwashed fresh shucked oysters

1/4 cup parsley - chopped

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.

Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.

Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.

Shared by Fred Towner

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Jambalaya, Frank's Cajun

Recipe By :

Serving Size : 1

Categories : Rice Sausage

Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup bacon drippings - OR margarine

1 pound smoked sausage - diced

1/2 pound Andouille - diced

1/2 pound tasso

1/2 pound bacon - crumbled

2 cups chicken - julienned OR julienned turkey

2 lar onions - coarsely chopped

1 medium bell pepper - chopped

6 rib celery - coarsely chopped

4 cups garlic - finely minced

3 cups rice - long grain

2 cups Rotel tomatoes - -- (2 8-oz. cans)

2 cups beef stock

2 teaspoons Kitchen Bouquet

1/2 teaspoon thyme

2 teaspoons chili powder

black pepper to taste

cayenne pepper to taste

salt to taste

2 pounds shrimp - peeled

12 green onions - sliced

1/2 cup parsley - minced

To make a really good pot of jambalaya, you're going to need a well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for this recipe, an 8-quart pot is perfect! So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or margarine). Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats until the smoked sausage turns light brown (it should take about 8 minutes or so). Now, drop in the julienned chicken and stir-fry it until every strip loses its translucency (turns white). Then immediately add the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables until they soften. At this point, pour in the rice. And you want to stir it thorougly into the seasoning vegetables and meats until every single grain is moistened -- about 4 to 5 minutes. Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili powder, blend everything together well, and bring the mixture to a slow boil. When this happens, taste the liquids and season the dish to taste with salt, black and cayenne pepper. Just remember that you're going to have to season it a little on the "heavy side" because the rice will absorb much of the seasonings as it cooks, and you still have a couple pounds of shrimp to mix in. So be sure to taste carefully! [I'd definitely add Tabasco for flavor, too.] When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour. This "slow cooking" process allows each grain of rice to cook evenly, puff properly, and pick up the combination of flavors. If the heat is too high, the rice will stick to the bottom of the pot and turn mushy. Then when the jambalaya is done, about 5 minutes before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over low heat until the shrimp turn pink. I suggest that before you serve the dish, you fluff the rice slightly. I also suggest that you serve the dish alongside crispy butter French bread and ice-cold beer. CHEF'S HINTS: 1. Under no circumstances should you remove the cover from the pot during the slow-cooking process. If you do, you'll release steam you need to cook the rice. Your rice will turn out hard in the center and your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If you don't feel that your stove-top will cook the jambalaya slowly enough, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 minutes. It will come out perfect! From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis.

Shared by Fred Towner

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Jollof Rice Ghana

Recipe By : Betty Crocker's International Cookbook

Serving Size : 4

Categories : African Ghana

Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds broiler chicken -- cut up

2 cans stewed tomatoes

2 cups water

2 teaspoons salt

1/4 teaspoon pepper

1 cup rice

1/4 pound smoked ham -- cubed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper -- more to taste

3 cups cabbage -- coarsely shredded

8 ounces green beans

2 onions -- 1/2 inch slices

1/2 teaspoon salt

Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Sttir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.

[Note: There are lots of versions of Jollof rice. It is a common West African dish. One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme. Saffron added is also good as a variation. -- cmt]

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NOTES : Posted on rec.food.recipes by Carol Miller-Tutzauer - riacmt@ubvmsc.cc.buffalo.edu

MasterCook formatted by Garry Howard - Cambridge, MA - garhow@hpatc1.desk.hp.com

Betty Crocker's International Cookbook

Random House, ISBN 0-394-50453-4

Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe By :

Serving Size : 6

Categories : German Meats

Veal Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----HERB STUFFING-----

3 each Bacon -- Strips

1 each Onion -- Medium

4 ounces Mushroom Pieces -- (1 can)

1/4 cup Fresh Parsley -- Chopped

1 Tb Dill; Fresh -- Chopped

1 teaspoon Tarragon Leaves -- Dried

1 teaspoon Basil Leaves -- Dried

1/2 pound Ground Beef -- Lean

1/2 cup Bread Crumbs -- Dry

3 each Eggs -- Large

1/3 cup Sour Cream

1/2 teaspoon Salt

1/4 teaspoon Pepper

-----VEAL-----

3 pounds Boned Veal Breast -- OR

4 pounds Boned Leg Of Veal

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 Tb Vegetable Oil

2 cups Beef Broth -- Hot

2 Tb Cornstarch

1/2 cup Sour Cream

Stuffing:

To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.

Veal:

With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.

Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

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Kartoffelklosse (Potato Dumplings)

Recipe By :

Serving Size : 12

Categories : German Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Margarine

riced

1 slice White bread in 72 equal

1 Egg -- pieces

1 1/3 cups (less 1 tsp) all-purpose

1/8 teaspoon Ground nutmeg -- flour, divided

1 pound 14 oz peeled cooked boiling

4 quarts Water

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned.

Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.

With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten.

Makes 12 servings of 2 dumplings each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Kenyan Bean Stew

Recipe By : Cookbook of the United Nations c. 1965

Serving Size : 6

Categories : African Poultry

Ethiopian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried beans

4 cups boiling water

1 pound beef stew meat -- cut in 1" cubes

2 tablespoons oil

1 large onion -- chopped coarsely

2 large potatoes -- pared & cubed

3 ribs celery -- cut in 1" slices

3 medium carrots -- pared & sliced

1 cup corn -- fresh or frozen

1 teaspoon curry powder or Berbere

1 1/2 teaspoons salt

1 cup boiling water

1/2 pound brussel sprouts -- fresh or frozen

Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990

Chichikov@aol.com

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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA

garhow@hpubmaa.esr.hp.com

Kohl Westfalisch (Westphalian Cabbage)

Recipe By :

Serving Size : 4

Categories : German Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Cabbage -- (1 Head) Approx Wt.

3 tablespoons Vegetable Oil

1 teaspoon Salt

1 teaspoon Caraway Seeds

1 cup Beef Broth

3 each Apples; Small -- Tart

1 tablespoon Cornstarch

2 tablespoons ;Water -- Cold

3 tablespoons Red Wine Vinegar

1/4 teaspoon Sugar

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.

Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

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Kosher Cabbage Rolls

Recipe By :

Serving Size : 6

Categories : Ground Beef Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large Head cabbage

-----FILLING-----

2 pounds Ground beef

6 tablespoons Ketchup

2 Eggs

Salt and pepper

1/2 cup Rice

-----SAUCE-----

1 #2 1/2 can tomatoes

1/2 cup Brown sugar

1 can Tomato sauce

2 large Onions -- sliced

Juice of 1 lemon

Salt and pepper

Combine filling ingredients.To prepare cabbage,cut larger outer leaves from cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently.

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Kuritsa S Paprikoy (Chicken Paprikash)

Recipe By :

Serving Size : 6

Categories : Poultry Russian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter -- sweet

Salt -- to taste

1 Onion, large -- chopped

Pepper -- to taste

3 tablespoons Paprika

1/4 teaspoon Marjoram

3 tablespoons Oil

1 cup Chicken stock

1 Chicken -- 4 lb

2 tablespoons Sour cream

1 Pepper -- green bell

3 tablespoons Cream -- heavy

1 Pepper -- red bell

1 tablespoon Parsley -- fresh

4 Tomato -- large

Approx. Cook Time: 1:00 Melt

butter in a large Dutch oven over medium-low heat. Add the onion and sauteÇ, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.

Meanwhile, in a small bowl, whisk together the sour cream and heavy cream.

With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.

--- Please to the Table von Bremzen & Welchman

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Lamb and Sausage Couscous

Recipe By :

Serving Size : 8

Categories : Lamb Sausages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Lamb shoulder

3 tablespoons All-purpose flour -- cut into 2-in cubes

1/2 teaspoon Salt -- or to taste

6 cups Low-sodium chicken broth

Freshly ground black pepper

Water

1 tablespoon Olive oil

1 teaspoon Cayenne pepper

1 medium Onion -- quartered

1 tablespoon Ground cumin

4 medium Carrots -- peeled

6 Spicy sausages -- and cut into 1/2-in

2 Celery stalks

2 medium Zucchini -- cut into 4 pieces

1/4 cup Tomato paste

1 1/2 cups Couscous

PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.

Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.

Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Lamb Carnitas

Recipe By :

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Canned lima beans -- drained

1 teaspoon Ground coriander

2 teaspoons Salt

2 teaspoons Dried savory

1/4 cup Olive oil

1 cup Milk

1 3/4 pounds Cubed -- lamb stew meat

2 Medium onions

1 teaspoon Freshly ground pepper

2 Tomatoes

3 Bay leaves

1 Salt and frsh pepper to tast

Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out.

Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary.

When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm.

Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas.

oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside.

When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn.

Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings.

I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S.

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Lamb Pasta E Fagioli

Recipe By :

Serving Size : 8

Categories : Lamb Italian

Pasta Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Virgin olive oil -- PLUS

3/4 cup Dried flageolet beans

2 tablespoons Virgin olive oil

Red kidney beans

2 pounds Boneless lamb stew meat

4 Sprigs fresh oregano

1 Celery stalk -- finely minced

Marjoram -- -=OR=-

1 small Carrot -- finely minced

1 tablespoon -Dried Marjoram

1 tablespoon Finely minced garlic

4 Plum tomatoes

6 cups Veal -- lamb or chicken stoc

3/4 cup Uncooked elbow macaroni

-----GARNISH-----

1/2 cup Grated Parmesan cheese

Freshly ground pepper -- =OR=- Romano cheese

1 small Onion -- finely minced

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown.

Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.

Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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LENTIL/MACARONI BAKE

Recipe By : Net

Serving Size : 4

Categories : Casseroles Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces tomatoes, canned -- undrained, diced

1/2 cup onion -- chopped

2 cloves garlic -- finely minced

15 ounces tomato sauce

1/4 teaspoon black pepper

1 cup lentils

1 tablespoon parsley flakes

1/2 teaspoon basil leaves

4 ounces mushrooms -- sliced

2 1/2 cups water

1 cup macaroni

1/2 cup green peppers -- chopped

1 cup water

1/2 cup celery -- chopped

Combine all ingredients in Dutch oven, except

for macaroni and 1 c. water. Bake, covered at

325 F. for 2 hours. Add macaroni and 1 c. water.

Stir together and bake another 30-45 minutes.

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Lois' Crockpot Chowder

Recipe By :

Serving Size : 4

Categories : Crockpot

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 slices of crisp bacon -- crumbled

4 medium potatoes -- peeled and diced

1/2 cup minced onions -- chopped

1 (16 oz.) can cream corn

2 cans (13 3/4 oz.) chicken broth

1 teaspoon salt

1/4 teaspoon pepper

1 tall can evaporated milk

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour.

OR:

Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

From the recipe files of Carole Walberg

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LOUISIANA CHICKEN STEW

Recipe By :

Serving Size : 12

Categories : Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Vegetable oil

2 large Whole chicken breasts (about -- 3 pounds), skin on,

8 pieces (you may use -- boned breasts)

12 Chicken thighs (about 4 lb)

1/4 cup All-purpose flour

1 1/2 cups Coarsely chopped onion

2 cups Coarsely chopped celery

2 medium Green bell peppers -- coarsely

1 can Tomatoes, coarsely chopped -- with juice (32 oz)

4 tablespoons Tomato paste

1 teaspoon Hot pepper sauce -- to taste

4 cups Chicken broth or stock

1 tablespoon Fresh lemon juice

2 large Bay leaves

2 large Garlic cloves -- minced

1 teaspoon Salt

1/2 teaspoon Black pepper

1/4 pound Precooked -- coarsely chopped

sausage or other -- spicy garlic sausage

NOTE: This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.

After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup. Return 1/4 cup to the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer

Remove the skin and visible fat from the chicken. Return to the pan.

Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.

Per serving (1 1/2 pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat (5.8 grams saturated), 747 milligrams sodium.

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Mamamia's Lasagna

Recipe By :

Serving Size : 8

Categories : Pasta Ground Beef

Italian Sausages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Ground Beef

12 ounces Tomato Paste

1 pound Italian Sausage -- Hot/Sweet

1 tablespoon Salt

1/2 cup Onion -- Chopped

12 each Lasagna Noodles

2 each Garlic Cloves -- Crushed

15 ounces Ricotta or Cottage Cheese

2 tablespoons Sugar

1 each Egg

1 tablespoon Salt

1/2 teaspoon Salt

2 teaspoons Basil Leaves -- crushed

3/4 pound Mozzarella Cheese

1/2 teaspoon Fennel Seed

Sliced Thin

1/2 cup Chopped Parsley

3 ounces Parmesan Cheese -- Grated

4 cups Tomatoes -- Undrained

Directions: 1. Remove sausage meat from outer casings and chop up the sausage.

2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.

3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well.

4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.

5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.

7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.

8. Drain and rinse under cold water. Dry lasagna on paper towels.

9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving.

Bob Hogan

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Mary's Italian Beef

Recipe By : Mary Spero

Serving Size : 8

Categories : Beef Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds beef roast, leftover -- pre-roasted

roasting pan drippings

2 tablespoons fresh oregano -- finely chopped OR

2 teaspoons dried oregano -- finely chopped

1 tablespoon fresh sweet basil -- finely chopped OR

1 teaspoon dried sweet basil -- finely chopped

1/2 teaspoon red pepper -- ground (1/2 to 1)

1 tablespoon fresh parsley -- minced

salt and pepper -- to taste

3 cloves garlic -- minced

Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve on sliced Italian bread with grilled green peppers. Don't forget to put a little gravy on bread! Onolicious!

NOTE If you fix a large roast for dinner, take the leftovers, sliced thinly, and put your Italian Beef on the stove to cook, while you're cleaning up the kitchen. You can cook the Italian Beef in the same pan used for roasting. IF you make brown gravy for your roast beef, remove some of the drippings before you make the gravy and save them for the Italian Beef.

You won't be sorry! <G> Me ke aloha, Mary

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MEAT AND POTATOES

Recipe By :

Serving Size : 4

Categories : Meats Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Round Steak -- 1/2" Thick

2 pounds Potatoes

8 ounces Tomato Sauce

1 1/2 teaspoons Salt

1/2 teaspoon Ground Pepper

1/2 teaspoon Ground Cumin

1 Large Clove Garlic -- Smashed

Water

Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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Meatball Stew

Recipe By :

Serving Size : 4

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Recipe Of Basic Meatballs -- *

4 each Carrots; Md -- **

2 each Celery Stalks -- ***

3 each Potatoes; Md -- ****

16 ounces Stewed Tomatoes -- 1 Cn

1 teaspoon Salt

1 teaspoon Instant Beef Bouillon

1/8 teaspoon Pepper

1 each Bay Leaf

3/4 cup Water

* See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice.

~------------------------------------------------------

~----------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes.

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Meatball Stew With Dumplings

Recipe By :

Serving Size : 4

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Recipe Of Basic Meatballs -- *

10 1/2 ounces Cream of Celery Soup -- **

1/4 cup Dairy Sour Cream

16 ounces Vegetables -- ***

15 ounces Potatoes;Drained&Sliced -- 1Cn

Egg Or Parsley Dumplings

-----EGG DUMPLINGS-----

2 cups Biscuit Baking Mix -- Bisquick

2 each Eggs -- Lg.

2 tablespoons Milk

-----PARSLEY DUMPLINGS-----

2 cups Biscuit Baking Mix -- Bisquick

2 tablespoons Parsley Flakes

2/3 cup Milk

* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots.

~------------------------------------------------------

~----------------- Prepare the basic meatball recipe ~- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.

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Mel-High Shredded Beef

Recipe By :

Serving Size : 6

Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds beef chuck roast or round steak

vegetable oil

1 cup chopped onion

1/2 cup chopped celery

2 cups beef broth or bouillon

1 clove garlic -- minced

1 teaspoon salt

3/4 cup ketchup

4 tablespoons brown sugar

2 tablespoons vinegar

1 teaspoon dry mustard

1/2 teaspoon chili powder

3 drops hot pepper sauce

1 bay leaf

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1 teaspoon worcestershire sauce

"This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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Mexican Meat Mix

Recipe By :

Serving Size : 1

Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Pounds Beef Roast *

3 Tablespoons Shortening

3 Each Large Onions -- Chopped

1 Can Green Chilis

2 Cans (7 oz) Green Chili Salsa

1/4 Teaspoon Garlic Powder

4 Tablespoons Flour

4 Teaspoons Salt

1 Teaspoon Ground Cumin

Juices**

Use juices from roast, use solid shortening, chiles (4-oz chopped) Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in

a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix.

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MEXICAN POT ROAST

Recipe By :

Serving Size : 12

Categories : Meats Mexican

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 pounds Beef Roast -- *

8 Cloves Garlic

4 Slices Bacon -- Cut In Half

2 teaspoons Salt

1/2 teaspoon Pepper

1/2 cup Mustard -- Prepared

1/4 cup Vegetable Oil

1/2 cup Carrot -- Chopped

1/2 cup Celery -- Chopped

1/2 cup Mushrooms -- Sliced

2 tablespoons Fresh Cilantro -- Snipped

1 teaspoon Nutmeg -- Ground

1 teaspoon Thyme -- Ground

2 Jalapeno Chiles -- **

2 Bay Leaves

1/2 cup Onion; Chopped -- 1 Medium

12 ounces Beer; 1 Btl Or Can -- Any Kind

* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.

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Mexican-Style Spaghetti

Recipe By : TASTE OF HOME - FEB/MARCH 1996

Serving Size : 8

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground beef

2 medium onions -- chopped

1 medium green pepper -- chopped

3 cloves garlic -- minced

29 ounces tomato puree

15 1/2 ounces kidney beans -- rinsed and drained

1 cup water

1/4 cup fresh parsley -- chopped

2 Tablespoons chili powder

1 teaspoon each: ground cumin, dried marjoram,

dried oregano, salt

1/4 teaspoon cayenne pepper

12 ounces spaghetti -- cooked and drained

1 In a Dutch oven, brown beef, onions, green

pepper and

garlic; drain. Add the next 10 ingredients

and mix well.

Cover and simmer for 2 hours, stirring

occasionally. Serve

over spaghetti.

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Michele Bernstein's B. T. Pasta

Recipe By :

Serving Size : 4 Preparation Time :0:20

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Garlic cloves -- chopped

3 Shallots -- chopped

7 Fresh basil leaves -- cut up

1 15 Oz Can Tomatoes, Canned -- crushed

2 Teaspoons Capers -- no liquid

1/4 Cup Black olives -- sliced

1 Pound Pasta -- cook while you make

Make sauce in dutch oven sized pot because you are going to add the pasta to the sauce instead of the other way around. Saute garlic and shallots in pam, water or veggie stock. Add basil and stir until wilted. Add tomatoes and simmer till nice and hot. Add the capers. When pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.

EAT-L Gary Watson /\

Santa Cruz Mtns. / \/\ Nirvana, with an

Los Gatos, CA / /\/ \ ocean view...

/ / \ \

~~~~~~~~~~~~~~~~

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Middle Eastren Stew

Recipe By :

Serving Size : 6

Categories : Mideast Soups/Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Water

1 1/4 cups Dried lentils

2 cups 1" potato cubes

1/2 cup Onion

1/2 cup Celery

2 Cloves garlic

1 tablespoon Parsley

1 tablespoon Instant beef bouillon

1 teaspoon Salt

1 teaspoon Cumin

2 cups Zucchini slices

1 Lemon wedges

heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat.

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Mike's Lasagne

Recipe By :

Serving Size : 12

Categories : Italian Pasta

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ea Large red onion, chopped

1 lb Lean ground beef

1 lb Sweet Italian sausage

4 ea Garlic cloves, pressed

24 oz Tomato sauce

6 oz Tomato paste

1/2 c Dry red wine

1/2 c Water

1 t Oregano, dried

1/2 t Black pepper

1 lb Low fat ricotta cheese

1 lb Mozzarella cheese, thinly

-sliced by machine

1 c Shredded parmesan cheese

16 ea Extra wide lasagna noodles

Get two large frying pans. Spray with the non-stick PAM or similiar. Place

the beef in one, the sausage in the other. As the meat starts to change

colour, add 1/2 the onion and garlic to each pan. Saute till meat is

brown and crumbly in both pans. They will never get done at the same

time. When brown, put all into one "Really Big" frying pan, dutch oven or

whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and

a bit of salt if you are a salt lover. Stir, cover and cook for a couple

of hours.

Cook the lasagana noodles cooking as per package directions. After they

are cooked, rinse a couple of times with cold water to cool them hot

puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan.

Criss cross a layer of noodles for the first layer, followed by about 1/3

of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do

the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread

the parmesan over the top. Cook in a pre-heated 350^ oven for

60 minutes.

One of my favorites, as well as mom's. Freezes well and is great on a cold

winter night when you want something warm and hearty but don't feel like

cooking. Serve with hot sour dough garlic french bread and a tossed green

salad.

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Mile High Shredded Beef

Recipe By : Taste of Home Country Cooking Recipe Collection

Serving Size : 8

Categories : Sandwiches Beef

Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds chuck roast or round steak

vegetable oil

1 p choppe onion

12 p choppe celery

2 ps beef b oth or bouillion

sauce:

1 1/2 ps beef b oth reserved from roast

1 ove garlic minced

1 aspoon salt

34 aspoon salt

4 blespoons brown sugar

2 blespoons vinegar

1 aspoon dry mustard

12 aspoon chili powder

3 ops tabasc sauce

1 bay lea f

14 aspoon paprika

14 aspoon garlic powder

1 aspoon worcestershire sauce

potato rolls or buns

Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.

To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.

Note: This mixture keeps well in a slow cooker on low heat.

Serve on rolls or buns. =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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Minestrone alla Milanese

Recipe By : Cooking Class Cookbook

Serving Size : 8 Preparation Time :2:30

Categories : Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound green beans

2 medium zucchini

1 large potato

1/2 pound cabbage -- coarsely shredded

1/3 cup olive oil

3 tablespoons butter

2 medium onions -- chopped

3 medium carrots -- coarsely chopped

3 ribs celery -- coarsely chopped

1 clove garlic -- minced

1 can (28oz.) Italian plum tomatoes -- drain, reserve juice

3 1/2 cups beef broth

1 1/2 cups water

1/2 teaspoon salt

1/2 teaspoon dried basil -- crushed

1/2 teaspoon dried rosemary -- crushed

1/4 teaspoon pepper

1 bay leaf

1 can (16 oz.) cannellini beans -- Rinsed and drained

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch

cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat. Add onion; cook and

stir 6 minutes until onions are soft, but not brown. Stir in carrots and

potato, cook for 5 minutes. Add celery and green beans; cook for 5 more

minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and

garlic and stir for 1 minute.

Add broth, water and reserved tomato juice to pot. Add coarsely chopped

tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring

to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring

occasionally.

Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes

until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle

freshly grated Parmesan cheese on top before serving if desired.

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Minestrone With Clams

Recipe By : Cooking Light, Sept 1994, page 94

Serving Size : 10 Preparation Time :0:16

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried baby lima beans

1 tablespoon olive oil

2 cups finely chopped onion

1 teaspoon fennel seeds -- crushed

1 teaspoon dried whole thyme

3 cloves garlic -- minced

52 1/2 ounces low-sodium chicken broth -- (5 cans)

2 cups diced zucchini

1 cup small seashell macaroni -- uncooked

1/2 cup chopped fresh flat-leaf parsley

3/4 teaspoon grated lemon rind

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 10 ounce wh baby clams -- (1 can) undrained

5 tablespoons grated Parmesan cheese

Fresh clams -- (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water to 2

inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;

cover and let stand 1 hour. Drain beans.

Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5

minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer

1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta

is done. Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespoon

cheese).

- - - - - - - - - - - - - - - - - -

Serving Ideas : Garnish with fresh clams, if desired.

NOTES : individual soup bowls; sprinkle with cheese.

Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0

Minnesota Minestrone

Recipe By :

Serving Size : 10

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Lean Ground Beef

1 cup Onion; Chopped -- 1 Lg

1 each Clove Garlic -- Minced

28 ounces Tomatoes -- 1 Cn

15 ounces Kidney Beans -- 1 Cn

12 ounces Whole Kernel Corn -- 1 Cn

1 cup Celery; Sliced -- 2 Stalks

2 cups Cabbage; Shredded -- Abt 1/2 Hd

2 cups Zucchini; Sliced -- 2 Sm

1 cup Elbow Macaroni; Uncooked -- OR

1 cup Spaghetti; Broken -- Uncooked

2 cups Water

1/2 cup Red Wine Or Water

2 teaspoons Beef Bouillon -- Instant

1 1/2 teaspoons Salt

1 1/2 teaspoons Italian Seasoning

-----GARNISH-----

Parmesan Cheese -- Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.

Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese.

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Miss Allie's Chicken and Rice Casserole

Recipe By :

Serving Size : 4

Categories : Casseroles Main Dish

Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- 3-4 lb*

Salt

Pepper

1 Onion,lg,mild -- peeled/chopped

1 can Mushrooms -- drained (4 oz)

4 tablespoons Butter -- cut into small piece

3 cups Chicken stock -- boiling

1 cup Rice,long-grained -- uncooked

1. Preheat oven to 350'F.

2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.

3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

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Mitzi Gaynor's Hungarian Goulash *

Recipe By :

Serving Size : 6

Categories : Meats Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PATTI - VDRJ67A-----

3 tablespoons Bacon fat

1 cup Onion -- chopped

2 1/2 pounds Lean veal -- cut into

1-1/2" cubes

2 tablespoons Paprika

1 1/2 teaspoons Salt

1/4 teaspoon Pepper

1/4 teaspoon Margarine

2 cups Beef broth and water

1 cup Dry white wine

4 tablespoons Green -OR- red pepper

4 tablespoons Flour

1/2 cup Sour cream

Poppy seed noodles -- cooked and drained

Heat bacon fat in large, heavy skillet or dutch oven.

Add onions and saute 5 minutes. Remove and set aside.

Add remaining fat to skillet. Add meat and brown well on all sides. Sprinkle with paprika, salt, pepper and margarine. Add broth and water. Add wine, chopped pepper and reserved onion. Bring to a boil. Cover and simmer for an hour and a half to two hours, or until meat is tender when tested with fork. Remove from heat to serving platter. Strain drippings; combine flour and water, gradually stirring in drippings. Cook until thickeneed, stirring. Blend in sour cream, heat until hot. Spoon over beef cubes. Serve with poppy seed noodles.

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Mole

Recipe By :

Serving Size : 4

Categories : Poultry Chocolate

Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- cut in parts

1/2 tablespoon Of Mexican chocolate

4 cups Of water

1 Cube of chicken bouillon

1 Jar of mole

Salt to taste

1/4 cup Of tomato sauce

In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender.

In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings.

I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later.

Susy

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Mostaccioli

Recipe By :

Serving Size : 10

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 lb bulk Italian sausage

15 oz ricotta cheese

4 cups meatless spaghetti sauce

8 oz shredded Mozzarella cheese

1 lb mostaccioli (spear shape pasta) -- cooked and drained

1/2 cup freshly grated Romano cheese

1 beaten egg

In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli;

set aside. In a

bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2

to 3 qt

casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over

all; top with

remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. Top with

Romano cheese;

bake 5 minutes more or until mixture is heated through. Garnish

with fresh basil.

Makes 10-12 servings.

Note: can use 1/2 ground beef and 1/2 sausage

Input: 02/10/93

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Nutr. Assoc. : 3218 1281 4363 0 5072 0 3775

My Chili Mac

Recipe By :

Serving Size : 16

Categories : Main Dish Ground Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Ground beef

1 large Onion -- diced

1 large Green pepper -- diced

15 ounces Tomato sauce -- or two 8 oz cns

1 quart Whole tomatoes

2 tablespoons Chili powder

1 tablespoon Crushed red pepper flakes

1 cup Elbow macaroni -- dry

32 ounces Kidney beans -- 2 cans

Brown and crumble ground beef in large dutch oven. Drain. Put hamburger back into dutch oven and add onion and green pepper. Cook until onion is translucent. Add tomato sauce plus one can of water. Add whole tomatoes and juice from can, cutting tomatoes into large chunks, if desired. Season with chili powder--we like it hot, so I use 2 T to 4 T of chili powder and 1-4 t. of crushed red peppers to start. If you are wimpy, start with 1 to 2 t. of chili powder and a sprinkle of red peppers and adjust at the end of cooking. Simmer over low flame for 45 minutes to an hour, stirring frequently. Add the elbow macaroni and cook for 10-15 more minutes, until done. Add the beans, slightly drained, and serve with french bread or crackers.

You can use a 28 oz can of tomatoes, crushed or cut up; add 1/2 cup celery, use 1-4 Thai hot peppers instead of the crushed red chili peppers or whatever else suits your fancy.

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New England Cranberry Pot Roast

Recipe By :

Serving Size : 8

Categories : Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons All purpose flour

4 Whole cloves

1 teaspoon Salt

1 2" stick cinnamon

1 teaspoon Onion salt

1 can (16 oz) whole cranberry

1/4 teaspoon Pepper

Sauce

4 pounds Pot roast

1 tablespoon Vinegar

2 tablespoons Shortening

Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings.

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New England Lamb Bake

Recipe By :

Serving Size : 6

Categories : Lamb

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Cooking oil

Divided

2 pounds Boneless lean lamb

1 Bay leaf

1 Onion -- Chopped

1/2 teaspoon Dried rosemary

1/4 cup All-purpose flour

1/4 teaspoon Dried thyme

5 cups Chicken broth

1/2 teaspoon Salt

2 Carrots -- sliced

1/4 teaspoon Pepper

2 Leeks -- cut into 2 inch

3 Potatoes -- peeled and sliced

Pieces

1/4 cup Butter or margarine

2 tablespoons Minced fresh parsley

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole.

Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown.

Garnish with remaining parsley. Yield: 6-8 servings.

SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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New Orleans Daube

Recipe By :

Serving Size : 10

Categories : Meats Cajun

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 lb Salt pork, chopped coarsely

1 md Onion, sliced

2 tb Chopped parsley

2 Bay leaves, crumbled

2 ts Salt

1 Or 2 cloves garlic, crushed

1 t (each) pepper and thyme

1/2 ts Ground cloves

1 (4-5 lb) beef roast (rump,

Round, or rolled chuck)

2 c Water

2 tb Sherry

1 lb Spaghetti, cooked

Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven. Add roast, water and sherry. Place sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices. Makes 10-12 servings. Note: If desired, strain pan juices and thicken with flour to desired consistency. For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturer's direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times, or until meat is tender. Note: Test for doneness; slice meat, if not fully cooked, return uncooked portion to bag to cook 3 to 5 minutes, or until done. Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX * 713-370-1448 From Lin Fields and Carole Walberg

- - - - - - - - - - - - - - - - - -

New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :4:00

Categories : Beans Rice

Ethnic Healthy And Hearty

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red kidney beans -- dried

1/2 pound salt pork

1 whole onion -- chopped

2 cloves garlic -- chopped

1/4 cup celery -- chopped

1 quart ham or beef stock

1/2 teaspoon Tabasco sauce

1 teaspoon salt

1 whole bay leaf

1/4 teaspoon thyme

3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

NORTH CAROLINA CHOPPED BARBECUED PORK

Recipe By :

Serving Size : 3

Categories : Crockpot Main Dish

Pork Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Pork shoulder roast

1/2 teaspoon Salt

1/2 teaspoon Celery seed

1/8 teaspoon Cinnamon -- ground

1/8 cup Vinegar -- cider

1/4 cup Catsup

1/4 teaspoon Chili powder

1/4 teaspoon Nutmeg -- ground

1/4 teaspoon Sugar

1/2 cup Water

Vinegar, cider -- to taste

Sauce, Tabasco -- to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice.

The vinegar produces a very interesting taste.

However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state.

FROM: Spoonbread and Strawberry Wine

Apple's comments: I made this for supper tonight and it is GOOD! :)

Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Nuevo Laredo Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds round steak* -- sliced 1/2" thick

12 ounces beer

2 cloves garlic -- minced

1 1/3 cups all-purpose flour

2/3 cup masa harina

2 teaspoons cumin seed -- toasted and ground

1 teaspoon ground dried red chile -- prefer. New Mexican

1 teaspoon salt

1/2 teaspoon dried oregano -- preferably Mexican

1 egg

oil -- preferably canola

* Twice tenderized by the butcher

This nearly nouvelle CFS features a beer bath, border seasonings, and a crust made with masa harina, the specially-treated cornmeal used for tortillas and tamales.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.

While the steaks are soaking, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.

Dredge the steaks in the masa-flour mixture, then in the beer and egg. Dunk them back in the flour again, patting the flour in well to absorb moisture.

Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks. Bring the oil's temperature to 325 degrees F, and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream White Gravy from the drippings.

Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy. Serve immediately.

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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA

g.howard@ix.netcom.com

Garry's Home Cooking Website

http://members.aol.home/garhow/cooking.htm

Olive Garden Capellini Primavera

Recipe By :

Serving Size : 4

Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----waldine van geffen vghc

1/4 lb Butter

1 1/2 c Onion -- chop

3/4 c Carrots -- julienne

12 oz Broccoli florets -- 1" pcs

8 oz Mushrooms -- slice

1 1/4 c Yellow squash -- slice thin

-- and halve

1 t Garlic -- mince

1 1/2 c Water

1 tb Beef bouillon granules

1/4 c Oil-pk sun-dried tomatoes

-- mince

1 1/4 c Crushed tomatoes in puree

1 tb Fresh parsley -- chop fine

1/4 ts Oregano

1/4 ts Rosemary -- ground

1/8 ts Crushed red pepper flakes

1 lb Fresh angel hair pasta -- cook

1/2 c Parmesan cheese

Melt butter in a Dutch oven over medium heat. Saute onions, carrots

and broccoli for 5 minutes. Add mushrooms, squash and garlic and

squat for 2 minutes longer. Add remaining ingredients, stir well and

bring to a simmer. Cook for 8 to 10 miniutes or until veggies are

tender and flavors are well-blended. Serve over cooked pasta.

Sprinkle Parmesan over the top and serve.

Source: The Olive Garden.

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Olive Garden Con Zucchini

Recipe By :

Serving Size : 4

Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----waldine van geffen vghc

Sauce

1/3 c Olive oil

1 c Onion -- chop

1 lb Fresh mushrooms -- divide

1 1/2 ts Garlic -- mince

3 c Tomatoes -- crush

16 oz Can tomatoes -- dice; drain

1 1/2 c Tomato puree

1 c Black olives -- slice; drain

2 ts Capers -- drain

1/2 ts Dried oregano

1/2 ts Dried basil

1/4 ts Black pepper

1/4 ts Crushed red pepper

1/2 ts Fennel seeds

1/2 ts Salt

Zucchini

4 lg Aucchini -- slice lengthwise

-- 1/4" thick

2 tb Olive oil

Dried basil

Dried oregano

Salt and black pepper

1 lb Rigatoni -- cook

Parmesan -- grate

SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely

mince remaining portion. Heat olive oil in a heavy Dutch oven over

medium heat. Add onion and minced mushrooms. Cook 10 minutes or until

onions are very soft, stirring frequently. Add garlic and mushroom

quarters and cook 5 minutes, stirring constantly. Add remaining

ingredients, stir and bring to a simmer. Reduce heat and simmer 20

minutes, stirring frequently.

ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and

oregano. Heat 1 tb of olive oil in a large skillet over medium heat.

Place zucchini slices in one layer in the pan. Saute about 3 minutes

per side just until tender. Remove to heated platter and cover to

keep warm while sauteeing remaining zucchini. Add remaining olive oil

as needed.

Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra

sauce and Parmesan cheese.

Souce: The Olive Garden.

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Olive Garden Pasta Fagioli

Recipe By :

Serving Size : 1

Categories : Pasta Beans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----waldine van geffen vghc

1 lb Can undrained northern beans

2 cn Sliced-style stewed tomatoes

1 lb Jar prego spaghetti sauce

2 Ribs celery -- slice thin

1 sm Onion -- chopped

2 c Small spiral pasta -- uncooked

Salt and pepper

Combine everything in Dutch oven on medium-high. Bring just to a

boil; turn to low. Cover pan with lid and allow to cook gently 30

minutes or until pasta is tender. Source: Gloria Pitzer

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Olive Garden San Marco

Recipe By :

Serving Size : 4

Categories : Chicken Vegetables

W/Sauce

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----waldine van geffen vghc

Vegetables

1 c Green bell pepper -- julienne

1 c Red bell pepper -- julienne

1 3/4 c Broccoli florets -- cut small

1 c Zucchini -- slice 1/4"; then

1 c Yellow squash -- slice 1/4"

-- then halve

3 tb Pure olive oil

PASTA

6 c Fresh fettuccine -- cook

-- drain

1 tb Pure olive oil

SAN MARCO SAUCE

3 tb Pure olive oil

2 lb Chicken thigh meat -- skin

-- bone, 1" cubes

2 lg Yellow onions -- 1/8" dice

1 c Carrots -- peel -- julienne

1 tb Garlic -- chop fine

1 c Chicken broth

28 oz Can Italian plum tomatoes

-- w/juice

1 t Dry oregano

1 t Dry rosemary

3/4 ts Salt

1/2 ts Black pepper

2 ts Wondra or similar quick-

-- mixing flour

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over

moderately high heat and add the olive oil. When the oil is fragrant,

add the chicken meat pieces and saute, turning frequently for 5 or

minutes until lightly browned on all sides. Add the onions and

carrots and saute, stirring constantly, until the onions are

trnaslucent, about 2 minutes. Add the garlic and saute about 30

seconds. Do not allow the garlic to brown. Immediately add the broth

to the pot. Stir bits and pieces loose from the bottom of the pot.

Add all additional ingredients, lower the heat to a gently simmer and

cover the pot. Simmer gently, stirring occasionally, until the

chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

As the sauce is finishing cooking, add 3 tb oil to a heavy skillet

and saute the bell peppers, squashes and broccoli over medium heat

until just crisp-tender. Add the veggies to the sauce when the

chicken meat is tender, blend all together and turn off the heat.

Adjust the salt, pepper and herb levels to taste. Toss the cooked

pasta with 1 tb oil to prevent sticking and add to the sauce; blend

chicken, veggies and sauce thoroughly and serve along with Parmesan

cheese.

Source: The Olive Garden.

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ONE, TWO, THREE

Recipe By :

Serving Size : 4

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground beef

1 each Sm Cabbage

1 can Tomato soup -- undiluted

Salt & pepper -- to taste

Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage. Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.

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ONE-HOUR PAELLA

Recipe By : Bon Appetit

Serving Size : 4 Preparation Time :1:00

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 12-Ounces Italian sausage links -- cut into 1" pieces

1 medium onion -- chopped

1 small red bell pepper -- chopped

1 small green bell pepper -- chopped

2 large garlic cloves -- crushed

2 each boneless skinless chicken breast halves -- cut into 1" pieces

1 1/2 cups long-grain rice

2 1/4 cups chicken broth

salt

pepper -- freshly ground

12 medium prawns -- in shells

2 medium tomatoes, peeled -- quartered, seeded

1 pinch saffron -- ground

French bread

Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.

Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.

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Nutr. Assoc. : 3775 0 0 0 0 325 3977 0 0 4437 1372 1516 1301 593

ONION/BASL/PASTA

Recipe By :

Serving Size : 1

Categories : Main Dish Pasta

Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Onion -- sweet

1/2 cup Olive oil

1/4 cup Brandy

1/2 teaspoon Salt & pepper

going then start the pasta. Slice the onions nice and thin. In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.Lower the heat and cook til they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan.

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Oriental Stew

Recipe By :

Serving Size : 6

Categories : Stews Vegetables

Oriental

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Vegetable Stock

1 cup Broccoli florets

Sm Onion -- thinly sliced *

Carrot -- shredded

Cloves Garlic -- minced

1 cup Sliced Mushrooms (3 oz)

1 tablespoon Minced Gingeroot

1/2 cup Peas

1 1/2 tablespoons Soy sauce

2 ounces Buckwheat Noodles (1/2 cup)

Stalks Bok Choy **

1/2 pound Firm Tofu -- cut in 1/2" cubes

Sweet red Pepper -- julienned

1/4 cup Watercress leaves

* or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.

Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients.

Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes.

VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.

EGG THREADS:

In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)

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Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)

Recipe By :

Serving Size : 4

Categories : Veal Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Finely Chopped Onion

1 1/2 cups Beef Broth Or More Wine

2/3 cup Finely Chopped Carrot

1 pound Can Italian Tomatoes

2/3 cup Finely Chopped Celery

Cut Up -- With Juice

1/4 cup Butter Or Margarine

1/2 teaspoon Dried Basil -- Crushed

1 teaspoon Minced Garlic

1/4 teaspoon Dried Thyme -- Crushed

Lemon Peel -- Cut In Strips

2 Bay Leaves

2 Veal Shanks *

2 Parsley Sprigs

3/4 cup Flour

Salt

1/2 cup Oil

Freshly Ground Black Pepper

1 cup Dry White Wine

* Veal shanks should be sawed into 8 pieces about 2 inches long.

~-------------------------------------------------------------------------

Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.

Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.

Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350¯F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times

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Outrageous Baked Beans

Recipe By :

Serving Size : 8

Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Green beans

1 each Pork & beans

1 each Kidney beans -- (all drained

1 each Chili -- with & without bean

Green onions -- sliced to tas

1 each Bell pepper -- diced

1 cup Chili sauce

2/3 cup Brown sugar

4 ounces Bacon -- cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes. Then simmer for at least 2 hrs.,Stirring occasionally, so mixture doesn't catch & burn. I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, you'd like. It's always real nice to hear such nice compliments from others much more experienced than I. I think this is a real nice alternative to the usual bean fare. Makes 1 1/2 quarts on single recipe.

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OVEN STEW

Recipe By : HUBERT

Serving Size : 12

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef round steak, cut into 1-inch cubes

4 cups Carrots, sliced

2 cups Celery, sliced

4 medium Onions, sliced

2 cans Water chestnuts, sliced, drained -- (5 ounces each)

2 cans Mushrooms, sliced, drained -- (6 ounces each)

1/4 cup Gold Medal Flour

2 Tablespoons Gold Medal Flour

2 Tablespoons Sugar

2 Tablespoons Salt

2 cans Tomatoes (16 ounces each)

2 cups Burgundy *

Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix

meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,

sugar, and salt; stir into meat mixture(s). Stir in tomatoes and

burgundy. Cover; bake 4 hours or until meat is tender. Makes 12

servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted

for the burgundy.

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Ox-Tail Stew

Recipe By : The Canadian Living Cookbook

Serving Size : 6

Categories : Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon pepper

4 pounds oxtails -- cut at joints

2 tablespoons shortening

2 onions -- cut in quarters

4 cups boiling water

2 beef bouillon cubes

1 bay leaf

6 carrots -- cut in chunks

3 potatoes -- cut in chunks

2 cups rutabaga -- chopped

1 cup celery -- diagonally sliced

1/2 cup cold water -- optional

In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a

few at a time, until evenly coated. Set aside any leftover flour mixture.

In large flameproof casserole or Dutch oven, melt shortening over

medium-high heat. Brown oxtails completely, adding more shortening if pan

looks dry. Set aside as they brown. Add onions to pan and cook until

softened. Drain off any excess fat. Stir in boiling water, bouillon cubes

and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven

for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty,

prepare recipe to this point. Cool and refrigerate overnight; remove fat

before continuing.) Add carrots, potatoes, rutabaga, celery and remaining

salt to stew. Cover and bake for about 45 minutes longer or until

vegetables are tender and stew is heated through. If desired, thicken

stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir

into stew and heat to boiling, stirring constantly.

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Ozark Mountains Stew

Recipe By :

Serving Size : 8

Categories : Stews Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Beef Cubes

28 ounces Can Tomatoes

2 tablespoons Flour

3 tablespoons Chili Powder

1 tablespoon Paprika

1 tablespoon Cinnamon

1 teaspoon Chili Powder

1 teaspoon Ground Cloves

2 teaspoons Salt

1 teaspoon Dry Crushed Red Peppers

3 tablespoons Lard

2 cups Potatoes -- chopped

2 each Onions -- sliced

2 cups Carrots -- chopped

1 each Clove Garlic -- minced

Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).

Source: Missouri Cookin'

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Pacific Pot Roast

Recipe By :

Serving Size : 1

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Boneless chuck roast

1 Large onion -- chopped

8 Cloves fresh garlic

Flour

1 1/2 teaspoons Salt

Water

1/2 teaspoon Black pepper

1 tablespoon Worchestershire sauce

1/4 teaspoon Red pepper

1/4 cup Tomato juice

Oil for browning

Salt to taste

1 1/2 Cups water

Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.

Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water.

Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

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PAELLA A LA NEAR EAST

Recipe By :

Serving Size : 6

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

OZBURN (HBWK07A)

1/4 pound Bulk pork sausage

3 Whole chicken legs -- split

x Vegetable oil 1/2 c Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c Frozen peas 12 Mussels; clean, scrub

Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.

Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed. (wrv)

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PAELLA CASSEROLE

Recipe By :

Serving Size : 8

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

OZBURN (HBWK07A)

1/2 pound Chorizos or Italian sausage

Links -- sliced

3 pounds Fryer -- cut in serving piece

x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas

Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.

Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.

Arrange peas, clams and shrimp on top of rice mixture.

Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.

(Wrv).

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PAELLA-GUY

Recipe By :

Serving Size : 6

Categories : Ethnic Main Dish

Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Shrimp -- prawns - raw

1 1/2 Clams -- live

3 pounds Chicken -- - cut frying up and

1/3 cup Olive oil

2 Lg Onion -- - chopped

4 cups Garlic -- mashed to a paste

1/4 teaspoon Saffron -- spanish

2 teaspoons Salt

2 cups Rice -- uncooked

6 cups Hot water

1 cup Sweet red pimientos

OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside.

Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells.

Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.

The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen. GUY FROM:

GUY ATTWOOD (NFWF89A)

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Pam's Corn Bread Dressing

Recipe By :

Serving Size : 0

Categories : Cajun Poultry

Sausage

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chicken or turkey giblets

5 cups water

1 rib celery - halved

1 medium carrot - halved

1 small onion - quartered

1/2 teaspoon salt

2 boxes corn muffin mix - 1 lb each

1 cup fresh parsley - minced

3/4 cup green onions - finely chopped

3/4 cup celery - finely chopped

1/2 cup green bell pepper - finely chopped

1 teaspoon fresh garlic - minced -- (or 1/2 tsp garlic

-- powder)

3/4 teaspoon black pepper

3/4 teaspoon cayenne pepper

1/2 teaspoon poultry seasoning

1 pound sausage mixture - uncased -- preferably spicy

1/2 cup butter

2 cups reserved giblet broth - fat skimmed from

-- top

Queen Ida writes, "A moist and spicy holiday dressing" is how my daughter, Ledra, describes this piquant dish as prepared by my daughter-in-law. The dressing is fully cooked, and needs only a few minutes in the oven or microwave to reheat. Despite the modern shortcut (a muffin mix), it takes a little time to prepare, but the giblets and broth can be cooked a day early, cooled, and refrigerated until the next morning. Ingredients may be halved to serve 6 as a dressing to accompany roast chicken or duck."

===========DIRECTIONS=================== 1. Place giblets, the water, celery halves, carrot, quartered onion, and salt in a large, deep saucepan. Bring just to a boil, skim until foam (if any) subsides, reduce heat, and boil slowly until giblets are tender (about 1 hour). Drain, reserving solids and liquids separately. Chop giblets or pulse in a food processor.

2. While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces.

3. Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve.

4. In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal.

5. Reheat shortly before serving.

From Cookin' with Queen Ida ISBN 1-55958-050-X Source: Cookin' with Queen Ida

Shared by Fred Towner

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Parisian Gnocchi

Recipe By :

Serving Size : 40

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c 1% low-fat milk

1 tb margarine

1/2 ts salt

1 c all-purpose flour

2 eggs

2 egg whites

Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes. Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside. Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi).

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve immediately.

NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with flour.

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Pasta E Fagioli -2

Recipe By : Rebekah Ashmore <rashmore@ADMIN.ALLEG.EDU>

Serving Size : 1

Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----In A Dutch Oven, Saute Together-----

Olive Oil

1/2 Lb Italian Sausage

1 Med Onion -- chopped

4 Cloves Garlic -- minced

------Add------

2 Cans Stewed Tomatoes

1/2 Jar Spaghetti Sauce -- Prego

3 Cups Water

1 Chicken-Flavored Bullion Cube

1 Bay Leaf

1 Can Great Northern Beans -- undrained

2 Stalks Celery -- sliced

6 Baby Carrots -- cut into matchsticks

1 Tsp Dried Parsley

Salt And Freshly Ground Pepper -- (LOTS of pepper!)

Bring to a boil, then reduce heat and cover and simmer for an hour or so.

Then add:

2 cups of "salad macaroni" and more water, if necessary, and simmer until

the pasta is done (about 15 minutes). Serve with crusty french bread and

the wine of your choice.

Comfort food!!

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PASTA WITH GREEN BEANS AND MUSHROOMS

Recipe By : Net

Serving Size : 8

Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds green beans -- cleaned, 1 1/2 inch

1/2 pound mushrooms -- cleaned and sliced

1 onion -- sliced

5 cloves garlic -- minced

1/2 cup red wine

32 ounces canned tomatoes -- crushed

2 teaspoons basil

1 teaspoon marjoram

freshly ground black pepper

1 pound pasta

Put wine in a large skillet or dutch oven.

Add all veggies and herbs, let simmer, covered, for 10 to 15 minutes.

Add crushed tomatoes.

Let simmer 30 minutes or until you are ready for it.

Cook pasta in unsalted, unoiled water.

Combine and enjoy.

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Pear Butter

Recipe By : SOUTHERN LIVING CD Rom Program/Supersew

Serving Size : 16 Preparation Time :0:20

Categories : Fruits

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 Large Ripe Pears (About 5 Pounds) -- quartered and cored

1 Cup Water

2 Cups Sugar

1/2 Teaspoon Grated Orange Rind

3 Tablespoons Orange Juice

1/4 Teaspoon Ground Nutmeg

Combine pears and water in a large Dutch Oven. Cover and cook over medium-low

heat 40 minutes or until pears are soft, stirring occasionally.

Drain. Press pears through a sieve or food mill, measure 1 quart of puree.

Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over

medium heat, stirring frequently, for 15 minutes or until mixture thickens.

Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch

headspace, wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes. yield: 2 pints

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NOTES : For butters, the fruit is pureed instead of chopped, and the amount of sugar is usually lower than in other fruit spreads.

Pheasant in Beer

Recipe By : DLGREAT

Serving Size : 1

Categories : Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pheasant, cleaned -- cut in pieces

1/4 cup flour

salt & pepper -- to taste

1 cube butter/margarine

2 cans beer (Budwiser is good)

1 pint heavy whipping cream

1/4 cup chopped fresh parsley

Dredge pheasant in flour, salt & pepper. Melt butter in Dutch Oven and brown pheasant over medium heat. Add beer, bring to boil and cover and simmer 1 hour. Add cream and parsley and heat but do not let boil again. Serve over mashed potatoes. This smells so good when it's cooking, you will be really hungry by the time it is done. But not a low cal meal.

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Pickled Beet And Onions

Recipe By :

Serving Size : 8

Categories : Pickles Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 pounds Med. Beets

Vinegar

2 1/2 cups Sugar

2 tablespoons Whole Mixed Pickling Spices

2 teaspoons Salt

3 1/2 cups White Vinegar

1 1/2 cups Water

2 pounds Med. Onions

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets.

Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal.

Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE:

~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

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Pickled Corn

Recipe By : moffats@telerama.lm.com

Serving Size : 1

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups corn

3 1/2 cups shredded cabbage

1 1/2 cups chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped red pepper

3 1/2 cups vinegar

2 cups water

2 cups sugar

2 tbsp dry mustard

1 tbsp ground tumeric

1 tbsp mustard seed

1 tbsp celery seed

1 tbsp salt

Combine everything in a Dutch oven. Bring to a boil over medium heat.

Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving

1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-

water bath.

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NOTES : Yield: 6 - 7 pints Source:Bountiful Harvest.

Pilav Kuzulu (Lamb Pilaf)

Recipe By :

Serving Size : 6

Categories : Ethnic Lamb

Rice/Grains Pilaf

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tomatoes -- peeled

2 tablespoons Pine nuts (pignoli)

4 tablespoons Olive oil

3 tablespoons Raisins

2 Med. onions -- chopped

1 Green pepper -- sliced

2 pounds Lamb -- cubed

1 1/2 cups Long grain rice

Salt and black pepper

1/4 cup Fresh parsley -- chopped

1/4 teaspoon Cinnamon

3 cups Beef broth

*Note: Tomatoes should be seeded and chopped.

Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

**If the lamb I use has bones, I throw them in the pot too for extra flavor.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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PINTO BEANS

Recipe By :

Serving Size : 8

Categories : Mexican Beans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Water

2 cups Pinto Or Black Beans -- 1 lb

1/2 cup Onion; Chopped -- 1 Md

1/4 cup Vegetable Oil

1 teaspoon Salt

1 teaspoon Cumin Seed

2 each Cloves Garlic -- Crushed

1 each Bacon -- Slice

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.

Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

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Polish Noodles

Recipe By :

Serving Size : 6

Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

/4 c Sweet butter

oz Sour cream, light if desired

don't use non-fat)

lb Ham, cubed

6 oz Ripened tomatoes, chopped

c Elbow macaroni, cooked al

ente (be careful not to

vercook)

oz Maggi Seasoning or 1 Tbsp.

oy sauce

/2 t Salt, optional

/2 t Pepper

Green onions, chopped

Brown butter in Dutch oven. Add remaining ingredients except onions,

salt (if using) and pepper. Mix well. Simmer uncovered for 10

minutes. Add onions and cook 5 minutes more.

Melinda's notes: I got this from an old *P acquaintance long ago. I

don't know how original Polish it is since it uses Maggi Seasoning,

which I think is German, but we like it. Maggi Seasoning comes in a

square-ish brown bottle and can be purchased in the gourmet section

of your supermarket. I always omit the salt. The original recipe

called for 4 oz. sour cream, but I like it with 8 oz. I usually use

the light sour cream, but the non-fat doesn't do well, it seems to

just dissolve and become tasteless.

Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]

Nutritional information per serving: xx calories, xx gm protein,

xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,

xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg

calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,

CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of

GT Cookbook and PlanoNet Lowfat & Luscious echoes

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Poorman's Jambalaya

Recipe By :

Serving Size : 4

Categories : Cajun Pork

Rice Sausage

Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SEASONING MIX***

4 small Whole bay leaves

1 teaspoon Salt

1 teaspoon White pepper

1 teaspoon Dry mustard

1/4 teaspoon Ground red pepper -- (cayenne)

1 teaspoon Gumbo file' -- (i.e. file' powder)

-- optional

1/2 teaspoon Ground cumin

1/2 teaspoon Black pepper

1/2 teaspoon Dried thyme leaves

***MEATS***

4 tablespoons Margarine or oil for frying

1 pound More or less of ham -- diced -- firm and

-- lean is best.

1 pound More or less of smoked sausage -- diced. (Eckridge)

***VEGETABLES & RICE***

1 1/2 cups Chopped onions.

1 1/2 cups Chopped celery

1 cup Chopped green bell peppers -- (may substitute red

-- bell peppers for

-- color if they are

-- cheap)

1 1/2 teaspoons Minced or chopped fresh garlic

2 cups Uncooked rice

-- (Uncle Ben's

Converted)

4 cups Chicken stock

Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron skillet (dutch oven) over medium high heat. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally. Add the stock, stirring well. Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45 minutes until rice is tender and until all the liquid is absorbed. Stir occasionally toward the end of cooking time. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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Pork And Chili Burritos

Recipe By :

Serving Size : 12

Categories : Mexican Chili

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

call for flour -- tortillas rather tha

Here is a -- somewhat intricate v

this handy snack. -- Created by:

Studio City

3 pounds boneless lean pork -- cut in 1

lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped

1 lb tomatillos

Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.) flour tortillas Shredded Monterey Jack and cheddar cheeses

Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).

To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

Converted by MMCONV vers. 1.40

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Pork Braised with Celery Avgolemono

Recipe By :

Serving Size : 4

Categories : Greek Meats

Pork/Ham

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Karen Mintzias

1 Bunch celery

3 pounds Lean shoulder or leg of pork

2 tablespoons Flour

4 tablespoons Butter or margarine

2 Egg yolks

1 Onion -- finely chopped

1 1/2 Lemons (juice only)

Salt & freshly ground pepper

Parsley or celery leaves

3 cups Hot water (approximately)

Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the fat and skin may be left on during the cooking and removed later). Melt 2 tablespoons of the butter in a heavy pan or Dutch oven. Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears. Season with salt and pepper, add hot water to cover, then cover and simmer gently (or bake in a 325 F oven) for 30 to 35 minutes, or until almost tender. (The timing is important because the celery is to be added and cooked with the pork only until both are tender but not overcooked.)

Meanwhile, prepare the celery. Wash the stalks and scrape the heavy ones slightly. Cut each stalk once lengthwise (if large) and then across into 1-1/2 inch slices. (Use the leaves as well, if desired, but a few might be saved for a garnish or an accompanying salad.) Add the celery to pork and continue simmering 25 minutes until both are tender. Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat. Keep warm. Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1-1/2 cups. Keep hot while you prepare the avgolemono.

To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan. Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat. Stir until the sauce comes to a boil. Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while. Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid. Mix well and cook over low heat until thickened. Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm.

Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding it to the pork. A little scraped, diced carrot may be added with the celery.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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Pork Collioure Stew

Recipe By :

Serving Size : 8

Categories : Pork/Ham Soups/Stews

French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Pork shoulder

2 tablespoons Grated horseradish -- trimmed of fat,

cut into 1-in cubes

1/2 cup Fresh lemon juice

1/2 tablespoon Salt

4 cups All-purpose broth

1/2 teaspoon Ground black pepper

low-sodium chicken broth

1/4 cup Vegetable oil

2 Bay leaves

1 medium Onion

4 Sprigs fresh thyme -- -=OR=-

peeled and roughly chopped

1/2 teaspoon -Dried thyme

2 tablespoons Flour

1/2 cup Whipping cream

2 cups Dry white wine

3 medium Parsnips -- peeled

1/4 cup Tarragon vinegar

and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat.

Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Pork Stew

Recipe By :

Serving Size : 8

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Small red bell pepper

1 Small butternut or acorn squ

1 Small yellow bell pepper

2 1/4 ounces Sliced ripe olives

1 pound Pork boneless loin -- cubed

Fresh Tomato Salsa

1/2 pound Bulk chorizo sausage

1 1/2 cups Yellow cornmeal

1 Lge onion -- chopped (about 1

1/2 cup Flour

2 Cloves garlic -- finely choppe

1 cup Sour cream

1 cup Beef broth

2/3 cup Milk

1 tablespoon Dried basil leaves

1/4 cup Oil

1 tablespoon Dried cilantro leaves

2 teaspoons Baking powder

2 teaspoons Ground red chiles

1/2 teaspoon Baking soda

1 cup Whole kernel corn

1/2 teaspoon Salt

1 Med tomato -- chopped (about 1

1 Egg

~-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper. Reserve slices.

Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink. Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture. Cook 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture. Carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa.

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Pork Stew with Beer

Recipe By :

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork boneless shoulder

1 teaspoon Salt

1 tablespoon Olive or vegetable oil

1 teaspoon Ground cumin

1 Med onion -- chopped

1/2 teaspoon Dried oregano leaves

2 Cloves garlic -- finely choppe

12 ounces Beer

1 Can (8 1/4 oz) whole tomatoe

1 Red pepper -- cut pieces

1 Red serrano chile -- finely ch

Hot cooked rice

2 tablespoons Snipped fresh cilantro

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice.

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Pork Stew With Corn Bread Topping

Recipe By :

Serving Size : 8

Categories : Vegetables Stews

Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Red Bell Pepper -- Small

1 each Yellow Bell Pepper -- Small

1 pound Pork; Boneless Loin -- *

1/2 pound Chorizo Sausage -- Bulk

1 cup Onion; Chopped -- 1 Large

2 each Cloves Garlic -- Finely Chopped

1 cup Beef Broth

1 tablespoon Basil Leaves -- Dried

1 tablespoon Cilantro Leaves -- Dried

2 teaspoons Red Chiles -- Ground

1 cup Corn -- Whole Kernel

1 cup Tomato; Chopped -- 1 Medium

1 each Squash; Small -- **

2 1/4 ounces Sliced Ripe Olives -- Drained

-----CORN BREAD TOPPING-----

1 1/2 cups Cornmeal -- Yellow

1/2 cup Unbleached Flour

1 cup Dairy Sour Cream

2/3 cup Milk

1/4 cup Vegetable Oil

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 each Egg -- Large

-----GARNISH-----

Fresh Tomato Salsa -- ***

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe.

~------------------------------------------------------

~----------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each).

Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.

Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.

Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes.

Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

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Pork with Coriander

Recipe By :

Serving Size : 5

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork boneless shoulder

1 teaspoon Salt

1 tablespoon Oil

1/4 teaspoon Pepper

1 cup Dry white wine

1 pound New potatoes -- cut into halve

1 tablespoon Ground coriander

8 ounces Mushrooms -- cut into halves

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling.

Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.

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Port & Kraut

Recipe By :

Serving Size : 6

Categories : Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds spareribs -- in serving pcs.

2 teaspoons salt

1/4 teaspoon pepper

1 can sauerkraut -- undrained

2 medium carrots -- shredded

1 unpared tart apple -- finely chopped

1 1/2 cups tomato juice

2 tablespoons brown sugar

2 to 3 t. caraway seed

Season ribs with salt and pepper and place in a Dutch oven or 8x13" pan.

Combine remaining ingredients; spoon under and over ribs.

Bake, covered, 350 degrees for 2 1/2-3 1/2 hours or until done. Baste several times with juices during the last hour of cooking.

4-6 servings.

Posted in KitMail by coxk@wsu.edu (Kathy Cox).

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Pot 'n Cot Roast

Recipe By :

Serving Size : 8

Categories : Roast Beef

Meats Fruits

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Chuck Arm Pot Roast

30 ounces (1 Cn) Apricots *

2 teaspoons Instant Minced Onion

1 teaspoon Marjoram

1 teaspoon Basil

1/4 teaspoon Pepper

1/3 cup Cream or Cooking Sherry

1 teaspoon Salt

* Apricots may either be halves or whole canned apricots.

~------------------------------------------------------

~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat.

Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.

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Pot Roast Mediterranean

Recipe By :

Serving Size : 8

Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds eye round of beef -- tied

pimento-stuffed olives

3 lg cloves garlic -- slivered

1 medium onion -- sliced

1 rib celery -- cut in chunks

1 lg bay leaf

4 whole cloves

1 tablespoon sugar

1/4 teaspoon summer savory

1/4 teaspoon peppercorns

1/4 teaspoon salt

1 1/2 cups dry red wine

2 tablespoons olive oil (or other oil)

6 med. new potatoes -- peel

4 carrots -- 2" sticks

1 cup tomatoes -- diced

1 tablespoon flour

With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"

From the recipe files of Carole Walberg

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Pot Roast with Mustard Sauce

Recipe By :

Serving Size : 8

Categories : Meats Main Dish

Pot Roast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds Boneless beef chuck shoulder

4 cups Water

1 cup Dry white wine

1 1/2 teaspoons Thyme

2 teaspoons Cornstarch

2 teaspoons Chopped parsley

2 tablespoons Olive oil

1 cup Condensed beef broth

Garlic cloves

1/2 teaspoon Black pepper

2 1/2 teaspoons Dijon mustard

ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings.

Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.

Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup.

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Potato Gnocchi

Recipe By :

Serving Size : 1

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb unpeeled round red potatoes

- (3 medium)

1 t olive oil

1 garlic -- minced

3/4 c all-purpose flour

1/2 ts salt

Vegetable cooking spray

Place potatoes in a saucepan; add water to cover. Bring to a boil; partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel potatoes, and place in a bowl; mash. Set aside. Heat oil in a small nonstick skillet over medium-high heat. Add garlic, and saute 30 seconds. Add to mashed potato; stir well. Add flour and salt, stirring to form a soft dough. Turn dough out onto a well-floured surface. Divide dough into 4 portions, and shape each portion into a 16-inch-long rope. Cut each rope into 16 (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape. Place gnocchi on a baking sheet coated with cooking spray, and set aside. Bring 14 cups water to a boil in a large Dutch oven. Add half of the gnocchi, and cook for 1-1/2 minutes. (Do not overcook or gnocchi will fall apart). Remove the gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with the remaining gnocchi. Yield: about 64 gnocchi (serving size: 16 gnocchi).

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Serving Ideas : Serve immediately.

NOTES : Basil Variation: Add 1/3 cup finely chopped fresh basil to mashed potato with flour and salt. Spinach Variation (Gnocchi Verde): Add 1-1/2 cups finely chopped fresh spinach to mashed potato with flour and salt.

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Potluck Surprise

Recipe By :

Serving Size : 6

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Elbow Macaroni -- Uncooked

1 1/2 pounds Lean Ground Beef

1/2 cup Onion; Chopped -- 1 Md

1 1/2 teaspoons Salt

1 teaspoon Italian Seasoning

1/4 teaspoon Pepper

1 each Eggplant; Sm -- *

1 cup Dairy Sour Cream

1/4 cup Pimento; Chopped -- **

2 cups Cheddar Cheese; Shredded -- 8oz

* Peel and cut the eggplant into 1/2-inch cubes.

There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------

~----------------- Heat the oven to 350 degrees F.

Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.

Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

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Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc

Recipe By :

Serving Size : 6

Categories : Poultry French

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Free-range chicken (4 lb)

8 ounces Small spring carrots

1 Bay leaf

8 ounces Small onions (pickling size)

Salt -- black pepper

8 ounces Button mushrooms

1/4 pint White burgundy

I oz butter

2 large Egg yolks

1 Long branch tarragon or

1/2 pint Double cream

1 Sprig each thyme, rosemary

Serves 6

Wipe the chicken inside and out with a cloth wrung out in boiling water.

Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.

Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.

Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.

Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.

Pour imme- diately over the chicken and serve without delay.

The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4

Posted by Stephen Ceideberg

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Poulet Chasseur

Recipe By :

Serving Size : 6

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chickens (3-1/2 to 4 lbs ea)

2 cups Low-sodium chicken broth -- cut up

Salt and pepper -- as desired

2 Bay leaves

1/3 cup Cooking oil

1/2 pound Bacon -- cut into 1/2-in cube

2 medium Onions

1/2 pound Mushrooms -- sliced

peeled and roughly diced

1/4 cup Brandy

2 medium Carrots -- roughly diced

1/4 cup Milk

1 Celery stalk -- roughly sliced

1/4 cup Cream

1 tablespoon Minced garlic

1 tablespoon Chopped fresh tarragon

4 tablespoons All-purpose flour

PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Pumpkin Stew

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)

Serving Size : 1

Categories : Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds beef round -- boneless, cubed

1 tablespoon butter -- not margarine

1 medium onion -- coursely chopped

2 stalks celery -- coursely chopped

5 cups water

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

5 pounds pumpkin

1/4 cup all-purpose flour -- sifted

1 cup frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute

until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to

boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.

Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top &

trimmings; cut into 1" cubes; add to beef after 1 hour. Cook 30 mins

longer or until tender. Heat oven to 350*. Bake pumpkin shell 20 mins.

Stir flour into 1 cup water; add stew with peas. Cook, stirring until

thickend; spoon into shell & serve. Note: Do not place pumpkin on direct

heat.

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Queen Ida's Chicken And Dumplings

Recipe By :

Serving Size : 0

Categories : Cajun Stews

Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

====CHICKEN STEW===========

4 pounds Chicken - cut into serving pieces

3 cups water

2 cups chicken broth - strong

1 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 garlic clove - minced -- (about 1 tsp)

1 1/2 celery ribs

1 lg e onion - halved

2 tablespoons parsley - chopped

====DUMPLINGS==============

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons shortening

1 cup buttermilk

3 tablespoons flour - mixed with 1/3 cup water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.

To make dumplings: Sift flour, baking powder, salt, and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.

With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.

Cookin' with Queen Ida Prima Publishing P.O. Box 1260QI Rocklin, CA 95677

ISBN 1-55958-050-X Source: Cookin' with Queen Ida

Shared by Fred Towner

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QUICK TURKEY AND SAUSAGE PAELLA

Recipe By :

Serving Size : 4

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

OZBURN (HBWK07A)

1 pound Turkey cutlets -- cut 1/2"

3/4 pound Chorizo or other sausage -- cut in slices

1 medium Onion -- thinly sliced

1 small Red bell pepper

1 1/4 tablespoons Olive oil

2 medium Dried hot red chilies

1/4 teaspoon Dried thyme

1 each Bay leaf

1 1/2 cups Long grain rice

1/2 cup Dry white wine

1 3/4 cups Chicken stock

8 ounces Can Italian tomatoes

1/4 teaspoon Saffron

x Salt and ground pepper 3/4 c Frozen peas; thawed

Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)

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Red Beans and Rice 2

Recipe By : MRSBOWLER

Serving Size : 12 Preparation Time :4:00

Categories : Main Dish Rice

Tomatoes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound kidney beans

1/2 pound pinto beans

4 cups water

4 cups chicken broth

2 cloves garlic

2 bay leaves

1 can tomatoes -- 16 oz., pureed

4 ounces pimientos -- drained

1 large green pepper -- chopped

1 large red pepper -- chopped

1 large onion -- chopped

1 cup celery -- chopped

4 ounces green chiles

1/4 cup fresh parsley

1/4 teaspoon red pepper flakes

1/4 teaspoon cumin

1/4 teaspoon hot pepper sauce

1 teaspoon hot pepper sauce

1 teaspoon paprika

1 teaspoon salt

1 tablespoon cider vinegar

Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2

minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse

beans.

Return beans to Dutch oven with broth, garlic, and bay leaves. Bring to a

boil. Reduce heat; cover and simmer 1 1/4 hours.

Stir in remaining ingredients. Cover and simmer 1 hour or until beans and

vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot

rice.

- - - - - - - - - - - - - - - - - -

NOTES : Taste of Home Magazine.Serving Size : 12 Preparation Time :4:0

Red Beans and Rice with Smoked Sausage

Recipe By :

Serving Size : 4

Categories : Pork Main Dish

Spicy Easy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dried red beans

1 each Garlic clove chopped

1 1/2 pounds Smoked sausage cut

1 teaspoon Dried thyme

Into chunks

1 teaspoon Ground pepper

8 ounces Smoked ham shanks

1/2 teaspoon Sage

1 each Large onion chopped

1 pinch Cayenne pepper

Salt

Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.

Bring to boil over medium high heat.

Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.

Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

- - - - - - - - - - - - - - - - - -

RED BEANS, PASTA, SAUSAGE & TOMATOES

Recipe By :

Serving Size : 4

Categories : Main Dish Casseroles

Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Dry red beans

12 Ripe plum tomatoes -- -=OR=-

28 ounces -Can whole peeled tomatoes

1/2 pound Rigatoni -- =OR=- other tubular

2 large Swiss Chard leaves -- (red or green)

1 tablespoon Olive oil

6 Italian-style sausages -- each cut in 2-or-3 p

1 tablespoon Minced garlic

1/2 cup White wine

1 tablespoon Fresh oregano leaves -- -=OR=-

1 teaspoon -Dried oregano leaves

1/2 teaspoon Salt -- or as desired

1/2 teaspoon Ground black pepper

PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside.

PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes.

When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Red Cabbage

Recipe By :

Serving Size : 4

Categories : Vegetables German

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable Oil

1 teaspoon Sugar

2 small Onions -- Sliced

1 large Apple -- Tart * OR

2 pounds Red Cabbage -- Shredded

1/2 cup Applesauce

2 tablespoons Vinegar

1/2 cup Red Wine

Salt To Taste

1/2 cup Beef Broth -- Hot

* Core and peel apple, then fine chop it.

~-------------------------------------------------------------------------

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.

Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve.

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Red Wine-And-Garlic Pot Roast

Recipe By :

Serving Size : 4

Categories : Beef Garlic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Cooking oil

1 teaspoon Whole black peppercorns

1 Beef round or rump roast

2 Bay leaves -- (about 4 lb)

2 medium Carrots -- roughly diced

1 Celery stalk -- roughly sliced

1/2 teaspoon -Dried thyme leaves

24 Garlic cloves -- peeled

1 cup Low-sodium chicken broth

2 cups Dry red wine

2 tablespoons Butter

Salt -- to taste

HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.

Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.

Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Rhubarb Chutney

Recipe By :

Serving Size : 6

Categories : Relishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Diced fresh or frozen

1/2 cup Diced candied citron -- rhubarb

2 cups Diced peeled apples

1/2 teaspoon Ground nutmeg

1 Orange

1/2 teaspoon Ground allspice

1 Lemon

1/2 teaspoon Ground cloves

2 cups Packed brown sugar

1/2 teaspoon Ground cinnamon

1 cup Raisins

1/4 teaspoon Salt

1 cup Currants

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:

About 6 half-pints

SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93

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Rindergulasch (Beef Goulash)

Recipe By :

Serving Size : 4

Categories : German Meats

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Vegetable Oil

1 pound Round Steak -- Cubed

3 each Onions; Medium -- Chopped

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 teaspoon Paprika

1/4 teaspoon Sugar

2 cups Water -- Hot

1 tablespoon Unbleached Flour

1/4 cup Water -- Cold

1/2 cup Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven.

Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.

Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.

Serve with noodles, accompanied by a tomato salad if desired.

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Rindfleisch-eintopf (Beef Stew)

Recipe By :

Serving Size : 6

Categories : German Meats

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Shortening

3 pounds Rump Roast -- Boneless

2 cups Onions -- Sliced

1/4 cup Unbleached Flour

2 tablespoons Salt

2 tablespoons Sugar

Pepper -- To Taste

2 teaspoons Mustard -- Dry

1/2 teaspoon Celery Seed

1/4 cup Water

1 pound Tomatoes -- (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides.

Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water.

Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

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Risotto with Shrimp and Vegetables

Recipe By :

Serving Size : 6

Categories : Italian Rice/Grains

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Dried mushrooms (porcini)

1 medium Onion -- chopped

2 cups Hot water

1 Clove garlic -- minced

1 can Chicken broth (14 oz)

2 cups Arborio rice -- uncooked (OR

1 cup Water

rice)

1 cup Dry white wine

1 1/2 lb medium shrimp -- peeled

2 medium Tomatoes

deveined

1 medium Bunch broccoli

1/2 cup Fresh basil leaves -- torn

4 tablespoons Butter or margarine

Soak dried mushrooms in hot water until soft, at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered. Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces. Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.

Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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Roasted Beef with Horseradish Cream

Recipe By :

Serving Size : 7

Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----LISA HLAVATY FDGN81A-----

1/4 cup Vegetable oil

2 tablespoons Cider vinegar

1 teaspoon Salt

1 teaspoon Pepper

1 tablespoon Prepared horseradish

1 teaspoon Garlic -- minced

1/4 cup Chopped fresh parsley

3 1/2 pounds Beef chuck roast

-----HORSERADISH CREAM-----

1/2 cup Dairy sour cream

1/2 cup Mayonnaise

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 tablespoon Prepared horseradish

1 teaspoon Lemon juice

1 teaspoon Dijon mustard

1/4 cup Fresh parsley

In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.

Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes

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Rosilyn's Ham Topped Macaroni and Cheese

Recipe By : Rosilyn

Serving Size : 1

Categories : Cheese Ham

Main Dish Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups elbow macaroni

1 Tablespoon salt

6 cups water

1/4 pound lean ham OR -- 1/2 pound bacon

2 cups milk

4 Tablespoons butter or bacon drippings

Salt and pepper -- to taste

1 teaspoon Worcestershire sauce

1 small onion -- grated

1 dash cayenne pepper

1/2 pound about 1 3/4 c.Sharp Ched. process cheese -- shredded

Cook macaroni in boiling salted water util tender. Drain. While macaroni is

cooking, make topping and sauce. If using lean ham, dice to about 1/4 inch

dice, then saute in a tiny bit of hot oil to develop flavor. Drain. If

using bacon, snip bacon across with scissors and fry until crisp in large

skillet or Dutch oven. Remove bacon to absorbent paper to drain. Set bacon or

ham aside. Leave 4 Tablespoons fat in pan, or use 4 Tablespoons butter. Add

flour to fat in skillet, and cook over low heat until well combined. Add

onion and continue to cook until onion is cooked. Add milk, stirring

constantly. Bring to a boil, stirring, add cheese, red pepper and

Worcestershire sauce. Continue to cook, stirring, until thickened. Taste

sauce, adjust seasoning with salt and pepper, remembering that you will be

topping with bacon or ham. Add cooked macaroni, mix well. Pour into a 1 1/2

quart serving dish. Put crumbled bacon or frizzled ham on top. Serve

immediately.

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NOTES : Serves 4. Recipe can be doubled.

Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing

Recipe By :

Serving Size : 6

Categories : Beef German

Meats Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----ROAST-----

1/2 teaspoon Salt

1/4 teaspoon White Pepper

2 pounds Flank Steak

1 teaspoon Mustard -- Dijon Style

-----MUSHROOM STUFFING-----

2 Tb Vegetable Oil

1 each Onion; Small -- Chopped

4 ounces Mushroom Pieces -- *

1/2 cup Parsley -- Chopped

2 Tb Chives -- Chopped

1 Tb Tomato Paste

1/2 cup Bread Crumbs -- Dried

1/4 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Paprika

-----GRAVY-----

3 each Bacon; Strips -- Cubed

2 each Onions; Small -- Fine Chopped

1 cup Beef Broth -- Hot

1 teaspoon Mustard -- Dijon Style

2 Tb Tomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard.

To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.

To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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Rotkohl (Red Cabbage)

Recipe By :

Serving Size : 4

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons Vegetable Oil

2 Each Onions -- sliced

2 Pounds Red Cabbage -- shredded

2 Tablespoons Vinegar

Salt; To Taste

1 Teaspoon Sugar

1/2 Cup Applesauce

1/2 Cup Red Wine

1/2 Cup Beef Broth; Hot

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Nutr. Assoc. : 0 1000 235 1573 1326 0 31 0 117

ROYAL BEEF BOURGUIGNON

Recipe By :

Serving Size : 6

Categories : Main Dish Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Top round steak -- 2" cubes

2 tablespoons Butter (or marg.) -- melted

3 tablespoons All-purpose flour

1/2 cup Dry sherry

5 slices Bacon

24 small Onions; peeled -- about 1 lb.

1 pound Mushrooms; small -- fresh

3/4 cup Consomme -- undiluted

1/4 cup Water

1 cup Burgundy

2 tablespoons Tomato paste

2 Bay leaves

pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped

Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak.

Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.

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RUSSIAN BEEF STROGANOFF

Recipe By :

Serving Size : 4

Categories : Beef Russian

Potatoes Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Boneless Round Steak

3 tablespoons Flour

1 teaspoon Salt

2 tablespoons Oil

1/2 cup Finely Chopped Onion

1 Minced Garlic Clove

1/2 cup Coca-Cola

1/4 cup Water

2 tablespoons Flour

1/2 cup Water

1 tablespoon Worcestershire Sauce

2 ounces Canned Mushrooms W/Liquid

1 cup Sour Cream

2 tablespoons Minced Parsley

Cooked Mashed Potatoes Or

Cooked Noodles Or

Cooked Rice

Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often.

Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

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Russian Beef Stroganoff Coca-Cola

Recipe By :

Serving Size : 6

Categories : Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Chuck steak or round

2 tablespoons Flour

Steak -- boneless

1/2 cup Water

3 tablespoons Flour

1 tablespoon Worcestershire sauce

1 teaspoon Salt

1 can Mushrooms with liquid

2 tablespoons Oil or shortening

1 cup Sour cream

1/2 cup Onion -- finely chopped

2 tablespoons Parsley -- minced

10 milliliters Garlic -- minced

Mashed potatoes, noodles

1/2 cup COCA-COLA

Or rice -- cooked and hot

1/4 cup Water

Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.

In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)

Stir in the sour cream and heat gently just until the gravy simmers.

Sprinkle with parsley and serve over potatoes, noodles, or rice.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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SAN ANTONIO CHILE VERDE

Recipe By :

Serving Size : 6

Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium Onion -- coarsely chopped

1 Garlic clove -- minced

1 tablespoon Vegetable oil

1 can No salt added tomatoes -- - (16 oz.), chopped

3/4 cup Clear chicken broth -- - (ready to serve,

with 1/3 less salt)

1 tablespoon Ground cumin

2 Chicken breast halves

8 ounces Canned whole green chilies -- - rinsed, drained,

and coarsely chopped

3 tablespoons Chopped cilantro

2 tablespoons Kikkoman Lite Soy Sauce

Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3 ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35 minutes, or until chicken is tender. Remove pan fro heat. Remove chicken; cool. Shred chicken, discarding skin and bones. Return chicken to pan; stir in remaining 3 ingredients. Heat to serving temperature.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias

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Sarma

Recipe By :

Serving Size : 8

Categories : Ethnic Ground Beef

Pork/Ham Rice/Grains

Cheese/Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large Cabbage heads

1/2 teaspoon Pepper

Boiling water

1 teaspoon Paprika

6 slices Bacon -- chopped

2 teaspoons Worcestershire sauce

1 large Onion -- chopped

3/4 pound Ground beef

1 can Tomato soup (10 1/2 oz size)

3/4 pound Ground pork

2 Eggs

3/4 pound Ground ham

2 teaspoons Salt

2/3 cup Cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, sautÇ bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain.

Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.

Source: Selma Chutuk - St. Anthony Croatian Church Women's Guild Los Angeles, California

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Saucy Beef Taco Pizza

Recipe By :

Serving Size : 4

Categories : Beef Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Ground Beef Round

1 each Med. Onion -- Chopped

16 ounces Taco Sauce -- Mild or Hot

4 ounces (1 cn) Mild Green Chilies *

1/2 cup Sliced Ripe Olives

8 ounces (1 cn) Refrigerated Rolls **

1 1/2 cups Crushed Corn Chips

1 cup Dairy Sour Cream

1 cup Shredded Monterey JackCheese

1/2 cup Shredded Cheddar Cheese

Sliced Olives (Optional)

Sliced Mushrooms (Optional)

1 cup Shredded Lettuce

1 each Med. Avocado ***

1 each Med Tomato -- Diced

* Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced.

~------------------------------------------------------

~----------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings.

Add 1 cup taco sauce, green chilies and olives.

Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust.

Sprinkle 1 c crushed corn chips evenly over dough.

Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese.

Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.

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Saucy Swiss Steak (Rich Harper)

Recipe By :

Serving Size : 8

Categories : Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds beef bottom round steak -- cut about 2-inches

-- thick

3 tablespoons flour

2 tablespoons butter

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1/4 cup finely chopped celery

1 clove garlic -- crushed

1 can crushed tomatoes -- (16 ounces)

undrained

1 medium bay leaf

Dredge meat in flour. In a large Dutch oven over mdm-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter.

Add onion, green pepper, celery and garlic to the Dutch oven and cook over mdm-high heat 10 mins, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm.

Over mdm-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving.

8 Servings

Redbook Magazine, January 1986

Shared by Fred Towner

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Sauerbraten

Recipe By :

Serving Size : 6

Categories : German Meats

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef Roast -- Boneless

1 cup Water

1 cup Wine Vinegar

2 each Onions; Medium -- Sliced

1 teaspoon Salt

6 each Peppercorns

2 each Bay Leaves

2 each Cloves

2 tablespoons Vegetable Oil

1 each Tomato -- Medium *

2 tablespoons Unbleached Flour

2 teaspoons Sugar

1/4 cup Water

* Tomato should be peeled and chopped.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.

Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices.

Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.

Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

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Sauerbraten (Pot Roast)

Recipe By :

Serving Size : 1

Categories : German Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef **

1 pint Vinegar

-- water

4 Bay leaf

12 Who

black

4 Who

1 Bun

6 Onion

1 tablespoon Sugar

12 Gingersnaps

-- salt & pepper

DIRECTIONS ------------------------------------------------------------ ** Use beef chuck, rump, or round.

*** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days.

Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place.

Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.10

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Sauerbraten No.3

Recipe By :

Serving Size : 4

Categories : German Beef

Amount Measure Ingredient -- Preparation Method

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-----I.E.S.JJGF65A-----

-----PHILLY.INQUIRER-----

2 pounds Lean beef roast

6 Black peppercorns -- whole

2 cups Cider vinegar

2 tablespoons Salt

2 cups Water

2 tablespoons Sugar

2 md Onions -- peeled sliced thin

1/4 cup Flour -- for dredging

1 Lemon -- sliced thin

6 tablespoons Flour

10 Whole cloves

2 tablespoons Cooking oil

4 Bay leaves

6 Gingersnaps

Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..

When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan..

When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..

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SAUREBRATEN AND GINGERSNAPS

Recipe By :

Serving Size : 10

Categories : Meats Cookies

Amount Measure Ingredient -- Preparation Method

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4 pounds Rump Roast; Beef -- Boneless

2 Onions -- Thinly Sliced

8 Peppercorns

4 Cloves -- Whole

1 Bay Leaf

1 cup White Vinegar -- Mild

1 cup Water

1/2 cup Cider Vinegar

1/4 cup Vegetable Oil

1/2 teaspoon Salt

2 cups Water -- boiling

10 Gingersnaps

1/2 cup Sour Cream

1 tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.

Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

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SAUTEED CHICKEN AND GRAPES

Recipe By :

Serving Size : 6

Categories : Poultry Main Dish

Amount Measure Ingredient -- Preparation Method

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4 Chicken drumsticks

4 Chicken thighs

4 Chicken breasts

Salt and pepper to taste

Flour to dust the chicken

2 tablespoons Cooking oil

3/4 cup Madeira or sherry

1/4 cup Whipping cream

3 Bay leaves

1 Branch fresh thyme -- -=OR=-

1 teaspoon -Dried thyme

2 Chicken livers

1 1/2 cups Seedless grapes

PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces, in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casserole or Dutch oven as they are done. Set the breasts aside. Add the Madeira, cream, bay leaves and thyme. Cover and place in the oven. After 10 minutes, add the liver and the breasts and replace in oven for another 25 minutes.

When it's time to serve dinner, arrange chicken pieces on a serving platter and keep warm in the oven while finishing sauce. Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed. Strain sauce into a saucepan, place over medium heat on the stove and add the grapes. Simmer for 2 minutes to heat the grapes. Remove the chicken from the oven, spoon sauce and grapes over it and serve immediately.

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Seitan Roast with Mushroom Gravy

Recipe By :

Serving Size : 6

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 pound Seitan

4 cups Water

2 cups Sliced mushrooms

1 tablespoon Chopped fresh basil leaves

2 cups Sliced onions

1 tablespoon Chopped fresh sage leaves

1 1/3 ounces Tofu scrambler

Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened.

"Vegetarian Times" November, 1991

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Sesame Pasta With Chicken

Recipe By : Cooking Light, May/June 1993, page 138

Serving Size : 6 Preparation Time :0:05

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

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2 quarts water

8 ounces somen -- (1 package) uncooked

1/4 cup unsweetened orange juice

1 teaspoon low-sodium soy sauce

4 skinned boned chicken breast halves -- (4-ounce)

Vegetable cooking spray

1 cup unsweetened orange juice

1/4 teaspoon salt

1/4 cup rice vinegar

2 tablespoons lemon juice

2 tablespoons dark sesame oil

1 tablespoon low-sodium soy sauce

1 teaspoon Dijon mustard

1 teaspoon honey

1 clove garlic -- crushed

3 cups torn leaf lettuce

1/2 cup sliced celery

1/2 cup sliced radishes

1/2 cup chopped fresh parsley

1/3 cup diagonally sliced fresh snow peas -- (1/2-inch)

1/3 cup sliced green onions

3 tablespoons chopped fresh cilantro

1/3 cup cucumber -- (1/2)

quartered lengthwise and sliced

Bring water to a boil in a large Dutch oven. Add somen; return to a boil, and

cook 3 minutes. Drain and rinse under cold, running water; drain well. Set

aside.

Combine 1/4 cup orange juice and 1 teaspoon soy sauce; stir well.

Place chicken on a broiler rack coated with cooking spray; place rack on a

broiler pan. Brush orange juice mixture over chicken. Broil 3 inches from

heat 5 minutes on each side or until done, basting occasionally with orange

juice mixture.

Combine 1 cup orange juice and next 8 ingredients in a large bowl; stir well.

Add chicken and somen; stir well. Let stand 10 minutes. Add lettuce and

remaining ingredients; toss well. Yield: 6 servings (serving size: 1-1/3

cups).

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NOTES : Substitute angel hair pasta for somen, if desired

Nutr. Assoc. : 0 0 0 2053 1006 0 2572 0 1006 0 0 0 0 0 0 0 0 3882 0 4676 0

0 0 0

SHREDDED BARBECUE BEEF

Recipe By :

Serving Size : 1

Categories : Beef

Amount Measure Ingredient -- Preparation Method

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6 pounds chuck roast

1 large onion -- chopped

1 stalk celery -- chopped

1 large green pepper -- chopped

1 1/2 quarts water

2 cloves garlic

1 teaspoon salt

Sauce:

2 bottles catsup

4 tablespoons brown sugar

4 tablespoons vinegar

2 teaspoons allspice

2 teaspoons chili powder

3 drops Tabasco sauce -- (3 to 6)

2 teaspoons worcestershire sauce

2 bay leaves

1/2 teaspoon garlic salt

1/2 teaspoon paprika

1 teaspoon liquid smoke -- more if desired

(Jaynes Spradley) --Place meat and vegetables in a roaster; add water. Cook covered 4 hours, replenishing water if necessary. Remove meat; cool and shred. Strain remaining liquid, reserve 2 cups. Save the rest for stock or gravy.

--In a large crock pot or dutch oven combine sauce ingredients, the 2 cups reserved broth and beef. Slowy boil covered for at least 1 hour or until mixture is of spreading consistency. Serve on open faced buns.

--Note: This recipe came from my mother-in-law and has been a family favorite for years. It is an excellent dish to keep frozen for unexpected company.

If you'll accompany it with salad and add fresh fruit for dessert you'll have a wonderful meal. Hope you'll enjoy it as much as we have!

Molly A balanced diet means balancing what's left to cook with what's clean enough to cook it in.

Posted in KitMail by Molly <MSPRADLEY@delphi.com>.

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Shrimp Chicken And Bacon

Recipe By :

Serving Size : 6

Categories : Seafood Meats

Amount Measure Ingredient -- Preparation Method

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1/4 Pound BACON -- CUT IN 1/4" DICE

2 Teaspoons FINELY MINCED ONION

1 Cup DRY WHITE WINE

1 Teaspoon CELERY SEEDS

1 1/2 Pounds BONELESS SKINLESS

1 Cup CHICKEN BREASTS -- 1"STRIPS

1 Teaspoon ANISE OR FENNEL SEEDS

3 SPRIGS FRESH TARRAGON LEAVES

OR 1 TB DRIED

12 RAW JUMBO SHRIMP CLEANED

5 cups FISH STOCK OR

CHICKEN BROTH

2 cups BROCCOLI FLORETS

3/4 cup MILK

1 tablespoon FINELY MINCED GARLIC

SALT AND FRESHLY GROUND PEP

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.

ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.

TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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SHRIMP, CHICKEN AND BACON IN A POT

Recipe By :

Serving Size : 6

Categories : Seafood Main Dish

Amount Measure Ingredient -- Preparation Method

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1/4 pound Bacon -- cut in 1/4-in dice

1 cup Dry white wine

1 1/2 pounds Chicken breast meat -- cut into 1-in strips

12 Raw jumbo shrimp -- peeled and deveined

5 cups Fish stock or chicken broth

1 tablespoon Finely minced garlic

2 teaspoons Finely minced onion

1 teaspoon Celery seed

1 teaspoon Aniseed or fennel seed

3 Sprigs fresh tarragon -- leaves only, chopped

1 tablespoon -Dried tarragon leaves

2 cups Broccoli florets

3/4 cup Milk

Salt -- to taste

Freshly ground pepper -- to taste

2 tablespoons Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now.

Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.

To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

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SHRIMP-AND-CHICKEN CURRY

Recipe By :

Serving Size : 6

Categories : Seafood Poultry

Main Dish

Amount Measure Ingredient -- Preparation Method

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1 cup Chicken stock -- OR low-sodium chicke

1 cup Clam juice

1 tablespoon Vegetable oil

3 Italian sausages -- cut into 1-in slices

1 medium Onion -- finely diced

1 1/2 cups Uncooked long grain rice

2 Jalapeno peppers -- seeded and finely mi

4 tablespoons Curry powder

1/2 teaspoon Thread saffron

1/2 teaspoon Ground coriander

1/4 teaspoon Fennel seeds

1/4 teaspoon Ground cumin

2 tablespoons Chopped fresh dill -- -=OR=-

1 tablespoon -Dried dill

2 pounds Chicken breast meat -- cut into 6 pieces

1 cup Unsweetened coconut milk -- Canned or Fresh

(if unavailable -- use

all stock)

12 Jumbo shrimp -- peeled and deveined

12 Clams

12 Mussels

-----CONDIMENTS-----

Lemon pickle -- optional

Garlic pickle -- optional

Mustard Seeds -- optional

Papaya Chutney -- optional

RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.

Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.

Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.

Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

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Slumgullion

Recipe By :

Serving Size : 1

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

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2 tb .oil

2 md Onions, peeled and diced

2 md Green peppers. seeded and

-diced

2 c Elbow macaroni. uncooked

-(or 2-3 potatoes)

1 lb Lean ground beef

1 14 1/2 oz. can tomatoes

-with juice

-Salt and pepper to taste

-l-2 cups frozen peas

-(optional)

Add oil to a large Dutch oven and brown onions and green peppers.

Crumble ground meat into pan and brown. Add tomatoes, tomato juice

and one tomato can of water. Add macaroni; reduce heat to simmer.

Cover and cook 20 minutes until macaroni is tender. Season with salt

and pepper. Stir in 1-2 cups frozen peas, if desired. Cover and let

Slumgullion stand for 5 minutes before serving.

From the files of Al Rice, North Pole Alaska. Feb 1994

By BobbieB1@aol.com on Mar 7, 1997

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SMOKED CHICKEN AND PEPPERONI GUMBO

Recipe By :

Serving Size : 6

Categories : Cajun Chicken

Amount Measure Ingredient -- Preparation Method

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mixture:

1/4 teaspoon White pepper

1/4 teaspoon Red pepper

1/2 teaspoon Black pepper

1/2 teaspoon Thyme

1 teaspoon Dry parsley flakes

1/2 teaspoon Gumbo file powder -- (optional)

2 cups Onion

2 cups Green pepper

2 cups Celery -- meats:

2 Smoked chicken breasts.

12 Inches pepperoni. -- broth:

6 cups Chicken broth

Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or use food processor).

Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand. If you do not have smoked chicken, you may get away with using a small amount of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is)

Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture.

At the same time, add more roux to thicken if desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.

Makes 8 to 10 servings.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50

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SMOTHERED CHICKEN

Recipe By :

Serving Size : 4

Categories : Crockpot Chicken

Amount Measure Ingredient -- Preparation Method

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JAMBA

1 Chicken, cut up -- OR

4 Boneless chicken breasts -- cut up

1 can Cream of mushroom soup

1 can Cream of chicken soup

1 large Onion -- sliced

1 can French onion soup

Garlic, fresh or powder -- to taste

1 package Fresh mushrooms -- sliced

Poultry seasoning -- to taste

Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour.

Sue's notes - made on 10/2/94 -- EXCELLENT -- serve w/whipped potatoes ::: Posted on Delphi by Jean Polzin on 9/23/94

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Smothered Round Steak

Recipe By :

Serving Size : 4

Categories : Cajun Main Dish

Meats

Amount Measure Ingredient -- Preparation Method

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2 pounds Round steak

2 teaspoons Salt

1/2 teaspoon Ground black pepper

1 teaspoon Ground red pepper

1 teaspoon Ground white pepper

All-purpose flour (dredging)

1/2 cup Vegetable oil

3 each Medium onions -- chopped

2 each Bell peppers -- chopped

1 each Celery rib -- chopped

1 cup Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point.

Return the roast to the pot and cover with the remaining vegetables.

Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X

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Soba Noodles With Vegetables

Recipe By : Cooking Light, Nov/Dec 1994, page 191

Serving Size : 7 Preparation Time :0:12

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

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1/4 pound fresh snow peas

1 package soba -- (buckwheat noodles)

uncooked

1 cup hot water

2 tablespoons creamy peanut butter

2 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

2 teaspoons vegetable oil

1 cup thinly sliced green onions

2 cloves garlic -- finely chopped

1 1/2 cups finely shredded carrot

1 cup thinly sliced fresh shiitake mushroom caps -- (2

1 ounce )

Trim ends off peas, and remove the strings; thinly slice each pea lengthwise.

Set aside.

Bring water to a boil in a Dutch oven. Add soba; return to a boil, and cook 2

minutes.

Drain and rinse under cold, running water; drain well. Set aside.

Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well,

and set aside.

Heat oil in a large nonstick skillet over medium heat. Add green onions and

garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add

mushroom caps, and saute, 2 minutes. Add peanut butter mixture; cook 1

minute, stirring constantly. Add soba, and cook 1 minute or until thoroughly

heated, stirring constantly. Yield: 7 servings (serving size: 1 cup).

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Serving Ideas : Serve immediately.

NOTES : be substituted for soba noodles

Nutr. Assoc. : 0 5020 2379 0 0 0 0 0 0 0 0 2495 4197

Sour Creamed Pot Roast

Recipe By : BHG, Beef Cookbook

Serving Size : 6

Categories : Beef Pasta

Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method

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2 slices bacon -- diced

2 lbs. beef chuck pot roast -- (2 to 4)

3/4 cup chopped onion

3/4 cup water

1 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon pepper

1 bay leaf

1/2 cup sour cream

2 tablespoons flour

2 tablespoons parsley -- snipped

1/2 teaspoon kitchen boquet -- optional

hot cooked noodles

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325∞ for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above.

MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Can serve with peas & carrots.

NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

From the recipe files of Carole Walberg

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Southern Black-Eyed Peas

Recipe By :

Serving Size : 8

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

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1 pound Black-eyes peas -- dried

2 quarts Water

1 Onion -- chopped

1/3 cup Green bell pepper -- chopped

1/2 Jalapeno pepper -- diced

1/3 cup Red bell pepper -- chopped

1 Celery rib -- chopped

1 Ham bone

1 Chunk salt pork

1 Salt to taste

1 Black pepper to taste

1. Rinse peas; soak overnight in cold water to cover. 2. Drain and put in Dutch oven with 2 quarts fresh water. 3. Add remaining ingredients; cover and simmer about 2 hours, or until peas begin to soften enough to mash easily. 4. Add water as needed. Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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Soysage

Recipe By :

Serving Size : 6

Categories : Vegetarian Ethnic

Amount Measure Ingredient -- Preparation Method

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1 cup Dry soybeans

1/2 teaspoon Salt

2 Pieces kombu or kelp

1/8 teaspoon Cayenne -- each about two piece

2 tablespoons Whole wheat bread flour

1/2 medium Onion -- finely chopped

3/4 cup Rolled oats

1/4 teaspoon Dijon mustard

1 tablespoon Canola or light sesame oil

1 1/2 teaspoons Dried sage

5 tablespoons Soymilk

ground allspice

2 tablespoons Nutritional yeast

1/4 cup Water

1/4 teaspoon Ground fennel seed

1/4 cup Cider vinegar

1/4 teaspoon Black pepper

4 -TO

1 tablespoon Tamari

8 tablespoons Gluten flour

1/4 teaspoon Dried oregano

Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

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Spaghetti and Meat Sauce

Recipe By :

Serving Size : 8

Categories : Sauces Pasta

Italian Sausages

Ground Beef

Amount Measure Ingredient -- Preparation Method

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1 pound Ground Beef

Clove Garlic -- minced

1/2 cup Chicken Broth

1 teaspoon Seasoned Salt

1/2 pound Bulk Spicy Italian Sausage

1 can (28oz) Tomatoes *

1 package (8oz) Chopped Fresh Mushroom

Bay Leaf

1 large Onion -- chopped

1 can (6oz) Tomato Paste

1 teaspoon Italian Seasoning

1 pound Uncooked Spaghetti

* Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.

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Spaghetti with Lentils

Recipe By :

Serving Size : 4

Categories : Vegetarian Pasta

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Oil

1/2 teaspoon Basil

1 small Onion -- chopped

1/2 teaspoon Oregano

1 each Garlic clove -- minced

1/4 teaspoon Thyme

1/2 cup Dry lentils

1/4 teaspoon Salt

1 large Can tomatoes

1/4 cup Red wine

6 ounces Tomato paste

8 ounces Cooked spaghetti

1 cup Water

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

"Vegetarian Times Cookbook"

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SPAGHETTI WITH SAUSAGE AND PEPPERS

Recipe By :

Serving Size : 6

Categories : Italian Pork & Ham

Pasta

Amount Measure Ingredient -- Preparation Method

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1 pound Smoked turkey sausage -- cut i

2 medium Green peppers -- thinly sliced

2 medium Sweet red peppers -- thinly sl

1 medium Onion -- halved/thin slice

2 14.5 oz. can diced tomatoes w

3 Cl Garlic -- minced

6 drops Hot pepper sauce

1 teaspoon Paprika

1/2 teaspoon Salt

1/4 teaspoon Cayenne pepper

1/2 cup Chicken broth

2 tablespoons Cornstarch

12 ounces Spaghetti -- cooked and draine

Recipe by: TASTE OF HOME In a Dutch oven, brown sausage. Add peppers and onion; saut for 2 min. Add tomatoes, garlic, hot pepper sauce, paprika, salt and cayenne pepper; cook and stir until the vegetables are tender. Combine broth and cornstarch; add to sausage mixture. Bring to a boil.

Cook and stir until thickened. Add spaghetti; cook for 5 minutes, stirring occasionally.

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Spaghetti with Superb Meat Sauce

Recipe By :

Serving Size : 16

Categories : Italian Sauces

Pasta

Amount Measure Ingredient -- Preparation Method

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3 pounds Beef Roast

2 Bay Leaves

1/2 teaspoon Oregano Leaves

1 cup Red Wine -- Dry

1/2 teaspoon Basil Leaves

1 teaspoon Celery Salt

3 teaspoons Salt

1/2 cup Ripe Olives -- Sliced

1/2 teaspoon Parsley -- Finely Chopped

1 teaspoon Black Pepper

1/4 cup Flour

1/2 cup Stuffed Olives -- Sliced

1/2 teaspoon Rosemary Leaves -- Crushed

2 teaspoons Sugar

1/4 cup Olive Oil

8 ounces Canned Mushrooms

2 cups Hot Water

1/2 teaspoon Red Pepper -- Crushed

1/8 teaspoon Nutmeg -- Fresh Ground

4 pounds Spaghetti

4 Garlic -- Squashed

1 tablespoon Season-All

24 ounces Tomato Paste

Parmesan Cheese -- Grated

1 Onion -- Finely Chopped

1/4 teaspoon MSG

1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese.

Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.

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SPANISH PORK STEW WITH POTATOES

Recipe By :

Serving Size : 4

Categories : Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----HOUSTON _CHRONICLE-----

4 medium Potatoes

1 pound Tomatoes

1 Bell peppers

2 tablespoons Vinegar

1 pound Pork shoulder butt

3 Garlic cloves -- crushed

1 pound Pork shoulder butt

1 cup Stock

1 Bay leaves

1 medium Onions -- chopped

Cut pork into large chunks. Coarsely chop tomatoes.

Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat.

Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes.

Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper.

Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

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Spanish Saffron Chicken

Recipe By :

Serving Size : 6

Categories : Low-Cal Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Chicken breast halves *

Med onion -- sliced

1/2 pound Fresh mushrooms -- sliced

2 teaspoons Paprika

1/2 teaspoon Saffron threads (or tumeric)

2 tablespoons Sliced ripe olives (pitted)

1 tablespoon Cornstarch

3 cups Hot cooked long-grain rice

1/4 teaspoon Ground pepper

Clove garlic -- minced

1 cup Water

1 teaspoon Dry chicken bouillon powder

1 cup Frzn english peas

1/4 cup Skim milk

2 tablespoons Water

* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.

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Stifado

Recipe By :

Serving Size : 4

Categories : Ethnic Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Olive oil

2 1/2 tablespoons Chopped fresh thyme *

1 1/2 pounds Boneless beef chuck

2 1/2 tablespoons Chopped fresh rosemary * -- cut into 1-1/2" cube

2 tablespoons All-purpose flour

1 Bay leaf -- crumbled

12 ounces Sm. white boiling onions

1 teaspoon Ground cumin -- Peeled

1 pound Tomatoes,peeled,seeded -- chopd

1/2 pound Feta cheese -- crumbled

3 Garlic cloves -- minced

Salt & freshly ground pepper

* 1 teaspoon dried herbs may be used instead of fresh.

Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead.

Cover and refrigerate. Rewarm to 350 F oven before continuing.)

Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990.

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Stir-Fried Zucchini

Recipe By :

Serving Size : 4

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Zucchini -- medium

1 tablespoon Salad oil

1/4 cup Water

1 1/2 teaspoons Salt

1/2 teaspoon Sugar

Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.

VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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String Bean Provencal

Recipe By :

Serving Size : 12

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive oil

2 teaspoons Sugar

4 medium Onions -- chopped

1/4 teaspoon Salt

4 Garlic cloves -- chopped

1/4 teaspoon Ground black pepper

28 ounces Plum tomatoes in thick puree

2 pounds String beans -- trimmed and

2 teaspoons Leaf thyme -- crumbled

Halved

1 Heat oil in Dutch oven over

covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.

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Stuffed Flank Steak

Recipe By :

Serving Size : 6

Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Tablespoons Butter

1/3 Cup Vegetable oil

2 Cups Bread cubes -- cut in 1/2" pc

1 Pound Ground veal

2 Eggs -- lightly beaten

1 Onion -- chopped

1/2 Cup Celery -- chopped

1 Tablespoon Parsley -- chopped

1 tablespoon Thyme; fresh -- finely choppe

1 Flank steak(2 to 2-1/2 lbs w

2 Carrots -- chopped

2 Bay leaves

1 Tomato -- chopped

2/3 cup Beef broth

2/3 cup Dry red wine

In large skillet, heat 1/2 the butter and 1/2 the oil.

Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined. Stuff this mixture into the pocket on the side of the flank steak. Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3" intervals. In a large dutch oven, heat--> the rest of the butter and the oil & brown the meat on all sides. Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently. Add broth and wine & bring to a boil. Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside. Remove bay leaves and puree the cooking liquid in a processor or blender. Allow meat to cool a bit before slicing. ENJOY!! SUSAN

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Stuffed Smothered Steak - Ralph Prudhomme

Recipe By :

Serving Size : 0

Categories : Cajun Main Dish

Beef

Amount Measure Ingredient -- Preparation Method

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***STUFFING***

1/2 cup onions - finely chopped

1/4 cup bell peppers - green -- chopped finely

1 tablespoon garlic - very finely chopped

2 teaspoons sugar

2 teaspoons salt

2 teaspoons prepared mustard

1 teaspoon cayenne pepper - ground

1 teaspoon black pepper

1 teaspoon white vinegar

***SEASONED MUSTARD:***

1 teaspoon prepared mustard

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

***BEEF***

4 pounds boneless sirloin or good quality boneless

-- steak

1 medium onion - peeled and cut into eights

1 cup bell peppers - green -- coarsely chopped

1 1/2 cups beef stock

1 tablespoon all-purpose flour

cooked rice - hot

In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.

Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets fully with the stuffing mixture, using it all. Rub the surface of the steak thoroughly with the seasoned mustard. Cover well and refrigerate overnight. Keep refrigerated until ready to cook.

Place the steak, stuffing side up, and the juices it has given off, in a heavy ovenproof 8-quart pan or large Dutch oven with as broad a bottom as possible, so the steak will lie flat. Sprinkle the onion and bell peppers on top of the meat and pour 1-1/2 cups of the stock around the edges and a little over the meat. Cover pan and bake at 300 F for 1 hour. Remove lid, push any pieces of onion and bell peppers on the sides of the pan back into the liquid, and continue baking uncovered just until tender and juices run clear, about 1 hour and 45 minutes more. The cooking time will vary according to the thickness of the steak.

Remove the pan from oven and transfer steak to a platter. Skim off and discard fat from the pan juices. Spoon out about 3 tablespoons of the pan juices into a small bowl and mix with the flour until smooth. Place pan over high heat and gradually stir in the flour mixture until well blended. Bring to a boil, then reduce heat and simmer until juices thicken up a little and flour is cooked, about 10 minutes more, stirring and scraping pan bottom frequently.

Remove from heat and serve immediately with with some of the pan gravy spooned ove the meat and rice.

From the Prudhomme Family Cookbook -

Shared by Fred Towner

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Succulent Sour Cream Pot-Roast

Recipe By :

Serving Size : 6

Categories : Beef Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Bonless Rolled Chuck Roast

2 tablespoons Unbleached Flour

1 tablespoon Cooking Oil

1/2 teaspoon Salt

1/4 teaspoon Pepper

3/4 cup Water

1 each Clove Garlic -- Pressed

2 each Small Onions -- Chopped

1/2 cup Tomato Sauce

1 each Bay Leaf

1/8 teaspoon Thyme Leaves

1/2 pound Fresh Mushrooms -- Sliced

2 tablespoons Butter

1 cup Dairy Sour Cream

Hot Buttered Noodles

Paprika

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.

Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

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SUMMER VEGETABLE BOWL

Recipe By :

Serving Size : 8

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Bacon slices

Onions -- small white

Green pepper -- small diced

2 cups Hot water

1 pound Green beans

6 each Ears of corn -- broken-1/3s

1 tablespoon Salt

2 teaspoons Sugar

1/4 teaspoon Pepper -- white

6 each Zucchini, small -- 1" chunks

Celery stalks -- 1" slices

Tomato, large -- cut in wedges

Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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Sweet-and-Sour Red Cabbage

Recipe By :

Serving Size : 6

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Butter

4 Each Apples; Med., Peel, Slice

1/2 Each Onion; Red, Chopped

1 Each Red Cabbage; Head,Fine Shred

1 Cup Red Wine

4 Each Cloves; Whole

1/3 Cup Brown Sugar

2 Each Bay Leaves

1/4 Cup Vinegar

1/4 Cup Butter

Lemon Juice;Of 1/2 Med.Lemon

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

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Nutr. Assoc. : 0 30 1237 235 0 620 0 92 1573 0 802

TEX-MEX RICE

Recipe By :

Serving Size : 6

Categories : Mexican Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Onion -- chopped

2 tablespoons Olive Oil

1 cup Rice -- raw

1/4 teaspoon Black Pepper

2 Garlic Cloves

2 1/2 cups Vegetable Broth

1 1/2 teaspoons Ground Cumin

1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.

In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.

Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

Posted by Sandee Eveland in Intercook

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TEXIANA SHRIMP AND RICE

Recipe By :

Serving Size : 6

Categories : Seafood Tex-Mex

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

M. PHELPS

1 1/2 pounds Large shrimp

3 tablespoons Oil -- preferably canola or

2 medium Onions -- chopped

2 Garlic cloves -- minced

1 large Green bell pepper -- chopped

1/4 cup Roasted green chile -- preferably Poblano o

fresh or frozen

1 teaspoon Cumin seeds -- toasted and

1 teaspoon Dried oregano -- preferably

1 teaspoon White pepper

1 teaspoon -- salt

1 Bay leaf

1 1/2 cups Rice -- uncooked

3 cups Shrimp or seafood stock

2 tablespoons Fresh lemon juice

6 Green onions -- sliced

1/2 cup Cilantro -- chopped

Peel, and, if you wish, devein the shrimp. Save the shells for stock. Refrigerate the shrimp until you are ready to use them.

Warm the oil in a heavy skillet or Dutch oven over medium heat. Add the onions, garlic, green pepper, and green chile, and saute them, stirring occasionally, until the onions have softened, about 5 minutes. Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes. Add the stock and the lemon juice, and bring the liquid to a boil. Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes.

Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking. Add the shrimp and the sliced green onions, stirring to incorporate them. Cook 2 to 3 minutes more.

Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes. Then sprinkle the cilantro over the dish, and serve it immediately.

Eat any leftovers the next day. Source: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Shared and MM by Judi M. Phelps.

jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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Tin Plate Special

Recipe By :

Serving Size : 8

Categories : Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dry pinto beans

6 pounds Beef rump roast

1 tablespoon Lard or shortening

1 cup Green or banana pepper strip

Sliced med. onions

2 cups Tomato juice

8 ounces Can tomato sauce

1/2 cup Water

2 teaspoons Cider vinegar

2 tablespoons Brown sugar

2 teaspoons Salt

1 teaspoon Dry mustard

1 teaspoon Thyme

Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done.

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Tom Selleck's Chicken with Wine *

Recipe By :

Serving Size : 4

Categories : Chicken Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PATTI - VDRJ67A-----

1 tablespoon Butter

1 medium Onion -- sliced

1/4 teaspoon Salt

1/8 teaspoon Pepper

8 Chicken breasts halves -- boneless

1/2 cup Flour

8 Mushrooms

16 ounces Artichoke hearts

1 cup Orange juice

1 cup Dry whie wine -OR- Marsala -- wine

1 cup Ginger ale

2 tablespoons Lemon juice

Brown rice -- cooked

In skillet brown onion in butter. Salt and pepper chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch oven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook covered for 1 hour at 325~. Add artichoke hearts; cook for another 30 minutes more. Serve with brown rice.

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Turkey Chili Macaroni

Recipe By :

Serving Size : 1

Categories : Turkey Chili

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MAINPOUL.ZIP

1 - l 1/4 lb pkg fresh ground

oil 1 - medium onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1 - 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 - Tbsp, divided, grated Parmesan cheese 1 1/2 - Tbsp snipped parsley

Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green pepper until meat is no longer pink; drain, reserving juices. Set aside. Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley. Makes 8 servings. Converted by MMCONV vers.

1.40

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Turkey-Macaroni Chili

Recipe By :

Serving Size : 8

Categories : Turkey Pasta

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Cooking oil

1 package Fresh ground turkey

Onion, medium -- chopped

Green pepper -- chopped

2 1/2 cups Chicken broth

1 package Elbow macaroni-7 oz uncooked

1 can Tomato sauce 15 oz.

1 tablespoon Vinegar

1 1/2 teaspoons Sugar

1 teaspoon Chili powder

1 teaspoon Garlic salt

1/4 cup Grated parmesan cheese

2 tablespoons Grated parmesan cheese

1 tablespoon Parsley

Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven.

Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins.

Salt and pepper to taste. Sprinkle rest of cheese on and serve.

From: The turkey store cookbook

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TVP "SLOPPY JOES"

Recipe By :

Serving Size : 1

Categories : Digest

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup TVP

3/4 cup Boiling water

1 Green bell pepper -- diced

1 Onion -- minced

1 Stalk celery -- minced

1 Carrot -- minced

1/3 cup Water

2 8 oz cans tomato sauce

1 1/2 tablespoons Red wine vinegar

1 tablespoon Molasses

2 tablespoons Chili powder

1 1/2 teaspoons Garlic powder

1/4 teaspoon Tabasco sauce

Hamburger buns

Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns.

Posted by Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.

:From Vegetarian Times (modified):

1.80·

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Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

Recipe By :

Serving Size : 4

Categories : German Cheese/Eggs

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Spinach -- Fresh *

1 each Onion; Large -- Diced

1/2 teaspoon Salt

1 teaspoon Paprika

1/4 teaspoon Pepper

1/4 pound Butter

2 each Garlic; Cloves -- Minced

1/2 pound Emmenthaler Cheese -- Grated

1/8 teaspoon Nutmeg

* Wash and clean spinach of sand. Dry.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.

Add onion and garlic, saute for 2 to 3 minutes. Add spinach.

Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

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Veal Breast With Herb Stuffing

Recipe By :

Serving Size : 6

Categories : German Meats

Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-------herb stuffing--------

3 each Bacon -- strips

1 each Onion -- medium

4 ounces Mushroom pieces -- (1 can)

1/4 cup Fresh parsley -- chopped

1 tablespoon Dill; fresh -- chopped

1 teaspoon Tarragon leaves -- dried

1 teaspoon Basil leaves -- dried

1/2 pound Ground beef -- lean

1/2 cup Bread crumbs -- dry

3 each Eggs -- large

1/3 cup Sour cream

1/2 teaspoon Salt

1/4 teaspoon Pepper

------------veal------------

3 pounds Boned veal breast -- or

4 pounds Boned leg of veal

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 tablespoon Vegetable oil

2 cups Beef broth -- hot

2 tablespoons Cornstarch

1/2 cup Sour cream

Stuffing: To prepare stuffing, dice bacon and onion.

Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly.

Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

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Veal Ragout with Red Pepper

Recipe By :

Serving Size : 6

Categories : Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons Olive oil

1 teaspoon Thyme -- dried

3 pounds Veal stew meat -- 1.5 in cubes

1/2 teaspoon Basil -- dried

1 1/2 cups Carrots -- chopped

Salt and pepper

1/2 cup Onion -- chopped

1 Red bell pepper

1/4 cup Flour

1/2 cup Parsley -- chopped

4 cups Chicken stock

1/4 cup Green onions -- minced

1 Italian plum tomatoes (28oz)

2 teaspoons Garlic -- minced

1 cup White wine -- dry

2 teaspoons Lemon peel -- grated

2 Garlic cloves -- crushed

1 3/4 pounds Fettuccine -- fresh

3 Parsley sprigs

2 tablespoons Butter

1 Bay leaf

Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan in batches. Cook until brown on all sides, adding more oil if necessary.

Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel. Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter.

Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.

Clay Irving

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VEAL ROAST FLORENTINE

Recipe By :

Serving Size : 1

Categories : Main Dish Meats

Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Boneless breast of veal

1/4 teaspoon Pepper

2 teaspoons Poultry seasoning

2 teaspoons Basil

1 1/2 teaspoons Garlic powder

20 ounces Frozen chopped spinach -- drain

1 teaspoon Salt

2 cups Mozzarella cheese -- shredded

1 each Red or yellow pepper -- chopped

2 tablespoons Olive oil

13 3/4 ounces Chicken broth

1/4 cup White wine; dry -- or water

3 tablespoons Cornstarch

DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.

COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.

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Vegetable Bean & Noodle Casserole

Recipe By :

Serving Size : 8

Categories : Casseroles Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Onion -- diced

1 1/2 cups Celery -- diced

3 tablespoons Salad oil

1/3 cup Flour -- whole wheat

3 cups Veggie broth

1 Potato,medium -- peeled/grated

1/2 pound Mushrooms,fresh -- sliced

1 Tomato -- peeled/chopped

1/2 teaspoon Rosemary

1/2 teaspoon Thyme

1/2 teaspoon Sage

1/2 teaspoon Salt -- seasoned

1/4 teaspoon Pepper -- seasoned

1/4 teaspoon Mustard -- dry

2 cups Soy beans -- cooked

3 cups Noodles -- whole wheat cooked

3 Tomatoes,medium-size -- sliced

1/3 cup Parsley -- minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

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Vegetarian Sierra Stew

Recipe By :

Serving Size : 1

Categories : Stews Vegetables

Beef Casseroles

Crockpot

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked kidney beans

2 tablespoons olive oil

1 large onion -- thinly sliced

4 large cloves garlic -- minced

1 green bell pepper

-- (seeded and coarsely

chopped)

1 cup green cabbage

-- (coarsely chopped)

1/2 cup diced russet potatoes -- unpeeled

1 can tomatoes/16 oz -- including liquid

1 tablespoon chili powder

or more to taste

1/2 teaspoon ground cumin

1/2 cup uncooked brown rice

4 cups water or vegetable broth

salt free seasoning

black pepper to taste

Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.

From the recipe files of Carole Walberg

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WEST AFRICAN CHICKEN & GROUNDNUT STEW

Recipe By :

Serving Size : 8

Categories : African Chicken

Amount Measure Ingredient -- Preparation Method

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2 Whole boneless -- skinless chicken bre

into 1/2" pieces

1 tablespoon Peanut oil

1 medium Onion -- chopped

1 Garlic clove -- minced

28 ounces Can whole tomatoes -- undrained, cut up

15 1/2 ounces Can Green Giant Great -- Northern Beans undra

11 ounces Can Green Giant Niblets -- Golden Sweet Corn,

1 Sweet potato -- peeled &

3/4 cup Water

1/4 cup Peanut butter

1 tablespoon Tomato paste

1 teaspoon Salt

1 teaspoon Chili powder

1/2 teaspoon Ginger

1/2 teaspoon Cayenne

3 cups Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.

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Westphalian Cabbage

Recipe By :

Serving Size : 4

Categories : German Vegetables

Amount Measure Ingredient -- Preparation Method

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2 pounds Cabbage -- (1 head) approx wt.

3 tablespoons Vegetable oil

1 teaspoon Salt

1 teaspoon Caraway seeds

1 cup Beef broth

3 each Apples; small -- tart

1 tablespoon Cornstarch

2 tablespoons ;water -- cold

3 tablespoons Red wine vinegar

1/4 teaspoon Sugar

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White and Wild Rice Stuffing - Country Living Holidays

Recipe By :

Serving Size : 1

Categories : .Clhl Holidays

Stuffings

Amount Measure Ingredient -- Preparation Method

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1/4 cup (1/2 stick) butter or -- margarine

1 1/2 cups Uncooked wild rice -- rinsed

1/2 cup Chopped celery

5 1/2 cups Water

1 13-3/4 or 14-oz can -- chicken broth

1 Bay leaf

1 teaspoon Salt

1 teaspoon Dried oregano leaves

1/4 teaspoon Ground black pepper

1 1/2 cups Uncooked long-grain -- white rice

1 cup Chopped -- unpeeled red

1/2 cup Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

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White Lasagna

Recipe By : Sharon Nardo

Serving Size : 9

Categories : Low Fat Main Dish

Pasta

Amount Measure Ingredient -- Preparation Method

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***NOODLES

8 lasagna noodles

***COTTAGE CHEESE MIXTURE:

2 cups nonfat cottage cheese -- prefer low-fat

1 cup light cream cheese

1 cup nonfat sour cream

1 cup nonfat mayonnaise

1/2 cup parsley -- fresh minced

***CHICKEN/VEGETABLES:

4 cups chicken breasts without skin -- cooked & diced

2 teaspoons vegetable oil

2 cups carrots -- thinly sliced

1 1/2 cups onions -- sliced

1 cup red bell pepper -- chopped

3 cloves garlic -- crushed

***SAUCE:

5/8 cup all-purpose flour

3 cups skim milk

1/4 cup fat-free Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon poultry seasoning

10 ounces frozen chopped spinach

***TOPPING:

4 tablespoons parsley -- minced

1/2 cup bread crumbs

1/2 teaspoon paprika

1/4 cup fat-free Parmesan cheese

NOODLES:

To prevent a "watery" lasagna, cook the noodles first, and let them

drain while preparing the remaining ingredients. The cooked noodles

will be slightly tacky but will pull apart easily and be dry by the time

you are ready to use them.

COTTAGE CHEESE MIXTURE:

Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a

medium bowl; beat at high speed of a mixer until well-blended. Stir in

parsley. Set aside.

CHICKEN/VEGETABLES:

Coat a Dutch oven with cooking spray; add oil, and place over medium

heat until hot. Add carrots, onions, red bell pepper and garlic; saute

7 minutes. Add chicken. Set aside.

SAUCE: Press spinach between plates until barely moist, and set aside. Place

flour in a medium saucepan. Gradually add milk, stirring with a wire

whisk until blended. Bring to a boil over medium heat, and cook 5

minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan

cheese, salt, pepper and poultry seasoning; cook an additional minute,

stirring constantly. Remove from heat stir in spinach.

TOPPING:

Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order:

cooking spray

4 noodles

1/2 cottage cheese mixture

1/2 chicken/veg.

1/2 sauce

4 noodles

1/2 cottage cheese mixture

1/2 chicken/veg.

1/2 sauce

COOKING:

Sprinkle topping over casserole. Cover and bake at 375 degrees for 30

minutes. Uncover and cook until top browns. Let stand 5 minutes before

serving

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WINTER FRUIT COUSCOUS

Recipe By :

Serving Size : 4

Categories : Vegetables Moroccan

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Oil

1/2 cup Onion -- chopped

1 1/2 cups Bulgur or brown rice -- uncooked

1 cup Apricots -- dried

1 cup Prunes -- chopped

1 cup Apples, dried -- chopped

4 cups Vegetable stock

1/2 teaspoon Nutmeg -- ground

1/2 teaspoon Cinnamon -- ground

1/4 teaspoon Coriander -- ground

Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.

Cook onion in oil about 2 minutes, stirring frequently, until tender.

Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.

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Zuni Vegetable Stew

Recipe By :

Serving Size : 6

Categories : Vegetables Stews

Mexican

Amount Measure Ingredient -- Preparation Method

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3/4 cup Onion -- Chopped

1 each Clove Garlic -- Finely Chopped

2 tablespoons Vegetable Oil

1 each Red Bell Pepper; Large -- *

2 each Chiles; Medium Size -- **

1 each Jalapeno Chile -- Seed & Chop

1 cup Squash -- Cubed ***

29 ounces Chicken Broth -- 2 cans

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Coriander -- Ground

1 cup Zucchini -- Thinly Sliced

1 cup Yellow Squash -- Thinly Sliced

17 ounces Whole Kernel Corn -- Drained

16 ounces Pinto Beans; Drained -- 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------

~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

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