dutch food recipes 1

dutch food recipes 1

A Gahntze Tzimmes

Recipe By :
Serving Size : 6 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
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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Arni Fricasse (Lamb Fricasse)

Recipe By :
Serving Size : 6 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ 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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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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)

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.

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 Preparation Time :0:00
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 Preparation Time :0:00
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

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.

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Beef With Hot Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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" .

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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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. 1.80á

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BROWN RICE AND LENTIL STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
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 AND LENTIL STEW (VEGAN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
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

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. 1.80á

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Browned and Seasoned Freezer Mix

Recipe By :
Serving Size : 14 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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
Or
1/4 teaspoon Dried marjoram leaves
1 teaspoon Thyme leaves -- chopped
Or
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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

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 approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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Carne Guisada Con Papas (Meat & Potatoes)

Recipe By :
Serving Size : 4 Preparation Time :0:00
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 Preparation Time :0:00
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

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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CARNERO EN ADOBE--TANGY BRAISED LAMB SHANKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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
: Copyright (C) 1986 USENET Community Trust

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Charlie's Stuffed Pork Roast

Recipe By : Clebert/AOL
Serving Size : 1 Preparation Time :0:00
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
ks
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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"

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CHICKEN and DUMPLINGS (cmkd93f) 1i27

Recipe By :
Serving Size : 4 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Cajun Breakfast
Ethnic

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Garlic Poultry

Amount Measure Ingredient -- Preparation Method
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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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