dutch food recipes 2

dutch food recipes 2
Chicken And Sausage Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta
Pork & Ham Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds To 4 lb. broiler-fryer -- chicken
2 Quarts Water
2 Pounds Hot Italian sausage links
6 Strips bacon
2 Cloves garlic -- minced
1 Tablespoon Chopped fresh parsley
1 Teaspoon Dried oregano
16 Ounces Crushed tomatoes
8 Ounces Tomato sauce
8 Ounces Elbow macaroni -- cooked and
Salt and pepper to taste

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

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Chicken Cacciatoria

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- cut up
28 cans Tomatoes
10 milliliters Garlic -- peeled
8 Pearl onions -- peeled
1/4 cup Flour
6 Tomato paste
2 teaspoons Salt
2 teaspoons Sugar
1/8 teaspoon Pepper
1 Bay leaf
1/4 cup Oil

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

Serves 4

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Chicken Cacciatoria #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- cut up
10 milliliters Garlic -- peeled
1/4 cup Flour
2 teaspoons Salt
1/8 teaspoon Pepper
1/4 cup Oil
1 can Tomatoes (28 oz)
8 small White onions -- peeled
6 ounces Tomato paste
2 teaspoons Sugar
1 Bay leaf

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

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CHICKEN DIVAN CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chicken breast halves
Skinned
6 cups Water
1 Bouquet Garni*
20 ounces Frozen broccoli spears
2 tablespoons Corn oil margerine
1/4 cup (+ 1 Tb) All purpose flour
1/2 cup Evaporated skim milk
3 tablespoons Cooking sherry
1/2 teaspoon Salt
1/8 teaspoon White pepper
1/4 cup Grated parmesan cheese
Divided

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside.
2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper.
3. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.
Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~

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Chicken in a Pot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main Dish
Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Chickens, frying -- quartered
1/2 cup Olive oil
1 each Onion, lg -- minced
1 each Clove garlic -- minced
1 teaspoon Salt
3/4 teaspoon Pepper
1 each Tomato, med -- chopped
1/2 cup White wine -- dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper.
Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston

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CHICKEN MARSALA w/ PEPPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Chicken breast -- 5-6 Oz.*
Olive oil as needed
1 1/2 cups Marsala Win
1 1/2 cups Fresh mushrooms -- thinly slic
1 cup Sweet red pepper -- juliened
1 cup Sweet yellow pepper -- juliene
1/2 cup Green onions -- sliced**
2 each Cloves garlic -- minced
2 3/4 cups Canned chicken broth
1 tablespoon Lemon juice
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1 teaspoon Salt
Fresh ground black pepper
1 tablespoon Cornstarch
1/4 cup Canned chicken broth
Hot cooked pasta -- drained

*Skinned & boned **(both white and green part) 1. Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender.
Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.
Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough bread.................Or garlic bread.

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Chicken Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 pounds (4 Med) Cut Up Fryers
4 quarts Cold Water
3 tablespoons Parsley Flakes
4 Med Carrots -- Peeled &Chopped
4 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Basil

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

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

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Chili Beef Tacos

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Mexican Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Chili powder
6 Garlic cloves -- crushed
5 tablespoons Strained fresh lime juice
3 tablespoons Olive oil
1 tablespoon Cumin
2 1/2 pounds Stewing beef cut into 1/2 in
28 ounces Italian plum tomatoes
Drained and crushed
2 cups Beef broth
12 ounces Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies -- minced
10 ounces Pkg. frozen corn -- thawed and
25 Pimento stuffed green olives
1/2 cup Pimentos -- drained chopped
Salt and pepper
20 Taco shells
12 ounces Sharp cheddar cheese -- shredd
1/2 Bunch romaine lettuce -- chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 cup Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat.
Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately.
Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

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Chili Mole Ole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Martinez
2 pounds Lean ground beef
2 Onions -- chopped
2 Garlic cloves -- minced
2 cans Pinto or kidney beans -- (15 oz each)
1 can Tomato sauce (29 oz)
1 1/4 cups Pace picante sauce
1/2 cup Water
3 tablespoons Unsweetened cocoa
2 teaspoons Ground cumin
1 teaspoon Dried oregano -- crushed
1 1/4 teaspoons Salt
1/8 teaspoon Ground cloves
1/8 teaspoon Nutmeg
1/8 teaspoon Allspice
1 Green pepper -- chopped

In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
04/06 9:42 PM
TO: JEANETTE SCHLADT (WWKK87B) FROM: PAM COOMBES (RNCM95A) SUBJECT: CHILI

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CHINESE PEPPER STEAK - WITH COKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Top round steak -- OR
boneless sirloin -- (1 to 1-1/2 lbs)
2 tablespoons Oil
1 medium Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth, or bouillon -- canned and undiluted
1 cup Green pepper, cored -- seeded, cut in
thin strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.
Makes 6 (3/4 cup) servings.

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Chinese Pot Roast

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pot Roast Beef
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast -- 1 1/2 in thick
1/2 cup Bottled stir-fry sauce
1/2 pound Fresh mushrooms -- sliced
1 tablespoon Vegetable oil
1/2 cup Burgundy wine
1 tablespoon Cornstarch

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

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Chuckwagon Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Beef cubes.(5 cups)
2 tablespoons All-purpose flour
1 tablespoon Paprika
1 teaspoon Chili powder
2 teaspoons Salt
3 tablespoons Lard
Sliced onions
Clove garlic -- minced
28 ounces Can tomatoes
3 tablespoons Chili powder
1 tablespoon Cinnamon
1 teaspoon Ground cloves
1/2 teaspoon Dry chrushed red peppers
2 cups Chopped potatoes
2 cups Chopped carrots

Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt.
Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins.

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Cinco De Mayo Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Yellow cornmeal
1 (8 oz) container sour cream
1 teaspoon Salt
2 cups Shredded romaine or iceberg
4 cups Cold water -- lettuce
2 tablespoons Butter/margarine
1 cup Shredded sharp cheddar
1 cup Shredded sharp cheddar -- cheese

2 Plum tomatoes -- diced
5 cups Double-header chili (recipe
2 Green onions -- sliced
heated
1/2 Ripe avocado -- diced
Toppings:
1/2 cup Pitted sliced ripe olives

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

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

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~.
Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Makes 8 servings.

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

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

Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
(Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups.

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

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

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

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

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CINDY'S SALSA CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Olive oil
3 large Garlic cloves -- - peeled and minced
1 1/2 cups Chopped onion
1 large Sweet red pepper -- - cut into small dic
1 pound Chicken breast meat -- -(boneless, skinless
cut into 1-inch chunks
3 medium Tomatoes -- peeled & diced
1 small Head broccoli; stems sliced -- - flowerets cut into
bite-sized pieces -- - and steamed for 3
16 ounces Canned pink or kidney beans -- - drained and rinsed
1 cup Medium-hot salsa
1/4 cup Chopped cilantro (optional)
Freshly ground black pepper -- -(to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened.
Add the red pepper and saute for another 2 minutes.

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

Per Serving:
Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories)
* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

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Classic Chicken Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable shortening
1/2 cup Uncooked rice
2 tablespoons Flour -- all-purpose
2 Ribs celery -- chopped
2 Onions -- finely chopped
1 teaspoon Salt
1 Green bell pepper -- fine chop
1/2 teaspoon Pepper
5 cups Warm chicken broth
1/4 teaspoon Thyme
8 Tomatoes -- peeled/chopped
1 Bay leaf
1/2 pound Okra -- cut into 1/4" pieces
1 Broiler-fryer chicken -- cooked

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

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

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

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

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

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

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Cola Ribs- 1/5/96

Recipe By : Source: WKBWTV
Serving Size : 5 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon garlic powder
4 pounds short ribs -- (cross-cut)
3 tablespoons vegetable oil
1 can(12oz) cola -- not *diet*
1 bottle(12oz) chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 teaspoon sugar

In a small bowl, combine the salt, black pepper, and garlic powder. Rub
the mixture over the surface of the ribs. In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in
a large bowl, combine the remaining ingredients. After the ribs brown, drain
the liquid from the pot; pour the cola mixture over the ribs and cook over
medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and
basting the ribs occassionally.

Yield: 4-5 servings

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NOTES : Serve with the pan drippings as a dipping sauce


Cola Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Salt
1 o Cola Flavored Carbonated
1/2 teaspoon Pepper
12 ounces Chili Sauce
1/2 teaspoon Garlic Powder
2 tablespoons Worcestershire Sauce
4 pounds Bottom Round Roast
2 tablespoons Hot Pepper Sauce
3 tablespoons Vegetable Oil

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast.
Cover and roast for 2 1/2 to 3 hours until tender.
Source: The Mr. Food Cookbook OOH it's so GOOD!!

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Cook's Illustrated Stovetop Macaroni and Cheese

Recipe By : Cook's Illustrated, Feb. 1997, p. 21
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dairy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
TOASTED BREAD CRUMBS
1 cup fresh bread crumbs -- from French or
-- Italian bread
1 pinch salt
1 1/2 tablespoons unsalted butter -- melted

CREAMY MACARONI AND CHEESE
12 ounces canned evaporated milk
2 large eggs
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard -- dissolved in 1 t.
water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp Wisconsin cheddar* -- grated

1. Heat oven to 350 degrees. Mix bread crumb ingredients together in
small baking pan. Bake until golden brown and crisp, 15 to 20 minutes,
set aside.
2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2
teaspoon of the salt, pepper and mustart mixture in samll bowl. Set
aside.
3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed
saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain
and return to pan over low heat. Add butter; toss to melt.
4. Pour egg mixture over buttered noodles along with three-quarters of
the cheese; stir until thououghly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until
mixture is hot and creamy, about 5 minutes. Serve immediately topped
with toasted bread crumbs. Serves 4 as a main course or 6-8 as a side
dish. If you're in a hurry, skip the bread crumb step and sprinkle the
top with crumbled crackers. 12/12/1996

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NOTES : Based on a recipe from John Thorne"s SIMPLE COOKING (Penguin,
1989) which included a four page essay on macaroni and cheese. The
recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron
Range Company, 1937). The Cook's article authors (Pam Anderson with
Karen Tack) deemed this one "the best." The article also includes
directions for a "baked" version. -- Lou in Houston, The Great State of Texas

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


Country Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sweet red wine
1/2 cup Chili sauce
1/3 cup Vinegar
1/4 cup Honey
2 tablespoons Soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 teaspoons Dry mustard
1 teaspoon Horseradish
1 teaspoon Red pepper sauce
1/2 teaspoon Ground pepper
1/2 teaspoon Paprika
3 tablespoons Vegetable oil
3 pounds Pork country-style ribs

Mix all ingredients except oil and ribs in saucepan. Heat to boiling,
stirring constantly. Remove from heat.
Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the
ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat.
Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour.
Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.
Strain sauce; skim off fat. Pour sauce over ribs.

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Cous Cous with Lamb

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb Vegetables
Garlic Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LAMB-----
1 1/2 pounds Lean Lamb -- cut in 1/" chunks
1 small Butternut Squash, peeled
5 Garlic Cloves -- peeled
& cut in 1/" chunks
1 Piece of Fresh Ginger -- cut
1 small Egg Plant -- cut in 1/" chunk
the same size as the
2 Carrots, peeled -- cut in 1/"


2 teaspoons Cummin
1 Ripe Tomato, cut in half
2 teaspoons Salt
seeds and cut in /"
2 tablespoons Tomato Paste

2 tablespoons Herresse Sauce
1 medium Zucchini -- washed & cut in
1 large Onion -- peeled and sliced
chunks
1 1/2 pounds White Turnips -- peeled and
1 can Chick Peas -- cut in 1/ cubes or c
-----COUS COUS-----
1/4 teaspoon Pepper
2 cups Instant Cous Cous
1/4 teaspoon Salt
4 ounces Dried Figs -- cut in /" piece
1/3 Stick of Unsalted Butter

>>>>> Lamb <<<<<
Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water.
Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside.

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

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

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CRANBERRY PEPPER ROAST

Recipe By : HUBERT
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef tip roast
2 Tablespoons Cracked pepper
3 Tablespoons Salad oil
2 2/3 cups Cranberry cocktail juice (or water)

Score meat (cut lightly in a crisscross pattern). Rub all sides but
not ends with pepper. In Dutch oven or roasting pan, brown meat in oil
over medium heat, about 15 minutes. Pour crandberry cocktail on meat.
Cover; cook in 325 degrees F. oven 2 1/2 hours or until tender. Place
meat on warm platter; keep warm while making gravy. Makes 8 servings.




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Creamy Macaroni and Cheese

Recipe By : From Cook's Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh bread crumbs
1 pinch salt
1 1/2 tablespoons unsalted butter -- melted
2 large eggs
1 12 oz can evaporated milk
1/4 teaspoon red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon water
1/2 pound elbow macaroni -- dry
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese -- grated (3cups)

1. Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. Set aside.
3. Meanwhile, heat 2 quarts water to boil in large heavy bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
4. Pour egg mixture over buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.

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



Posted to the mm-recipes mailing list
by BobbieB1@aol.com

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

> Posted to the mm-recipes mailing list
> by Shelly Crawford
> > Does anyone have a peanut brittle recipe? Thanks in advance
> Shelly Crawford

Hi Shelly,

Here's one that I use. Even though it's done faster in the microwave, it's
still hard to wait until it's cool!

Happy Holidays, and Good Cookin
Bobbie


Crockpot Cola Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds bottom round roast
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 tablespoons vegetable oil
1 1/2 cups cola
12 ounces chili sauce
2 tablespoons worcestershire sauce
2 tablespoons hot sauce

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

From the recipe files of Carole Walberg

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Crockpot Red Beans and Rice

Recipe By : AUNT TEA M
Serving Size : 1 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small pkg red beans
basil
baking soda
oregeno
2 chopped tomatoes
thyme
2 chopped onions
rosemary
chopped bell pepper
1 bay leaf
ground black pepper
chopped garlic

Place beans in large pot or Dutch oven and cover with baking soda and water.
Soak for about 1/2 hour drain, rinse and repeat the process 2 more times.

Place red beans, onions, garlic, tomat oes. bell pepper in crock pot. Cover
with ground pepper, and herbs. Fill crock pot about 3/4 full of water.
Cover and cook on low h eat all day. About 1/2 hour before being done add a
chopped apple.

Cook Rice separately.

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Curried Chicken Dinner

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal Chicken
Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Water
1 cup Brown Rice -- uncooked
1 1/2 teaspoons Chicken bouillon powder
Chicken breast halves *
2 1/2 cups Water
1/2 teaspoon Curry powder
1/4 teaspoon Salt
2 cups Unsweetened Orange juice
2 tablespoons Cornstarch
2 tablespoons Dry Sherry
1 teaspoon Groung Ginger
1 teaspoon Grated Orange rind
2 cups Diagonally sliced Celery
Lg sweet Red Pepper **
Lg Green Pepper **

* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.

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Curried Lentils and Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Dry Lentils (10 oz.)
4 cups Water
1 1/2 cups Chopped Carots
1 1/2 cups Chopped onions
1 cup Chopped Celery
Clove garlic -- minced
3 teaspoons Curry powder (or less)
1 teaspoon Grated fresh Gingerroot
1 teaspoon Salt
1 1/2 cups Plain lo-fat Yogurt
Med Tomato -- chopped
1 tablespoon Snipped fresh Parsley (opt.)

Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender.
In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture.
********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.

Add crunch to the meal with toasted pita bread wedges.

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CURRIED RICE WITH LENTILS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Fatfree broth or water
(replaces the 1-2tbsps. oil
To saute with)
3/4 cup Dried lentils
1/2 Onion -- chopped
3 Cloves garlic -- minced or put
Through a press
1/4 teaspoon Groung ginger
1/2 teaspoon Turmeric
2 To 3 teaspoons curry powder
To taste
1 cup Brown rice
4 cups Water
2 Fatfree vegetable cubes
1 each Salt to taste
1/2 cup Raisins or currants
1/4 cup Sunflower seeds (use less or
Omit to lower fat)
1 Large, tart apple -- or
2 Medium -- diced
-----GARNISH-----
1 cup Plain/lowfat yogurt
1/4 cup Raisins or chutney

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

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

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

1.80á

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Curry Delight

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean Ground Beef
1 cup Onion; Chopped -- 1 Lg
16 ounces Tomatoes -- 1 Cn
1 1/4 cups Apple; Cored -- Chopped
Curry Powder -- 1 to 1 1/2 Tb
2 teaspoons Beef Bouillon -- Instant
1 1/2 teaspoons Salt
1 cup Rice; Regular -- Uncooked
2 1/2 cups Water
-----GARNISH-----
Peanuts -- Chopped
2 tablespoons Coconut -- Optional
2 tablespoons Raisins
1 tablespoon Chutney -- Chopped

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

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Curry Of Beef Kenya

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- sliced
1 teaspoon curry powder
2 tablespoons oil
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds beef stew meat -- 1/2" cubes
2 cups liquid*
2 cups fruit**
hot cooked rice
-----condiments-----
chopped green onions
grated coconut -- unsweetened
chopped peanuts
1 bottle chutney

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

From the recipe files of Carole Walberg

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Dave & Debi's Barbecued Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Stew Beef
1/2 cup Brown Sugar
1 1/2 pounds Pork -- Cubed
1/4 cup Chili Powder
3 Green Peppers -- Chopped
1/4 cup Cider Vinegar
2 Onions -- Chopped
2 teaspoons Salt
6 ounces Tomoto Paste
1 teaspoon Dry Mustard
1 cup Water
2 teaspoons Worcestershire Sauce

In a 5 Quart Dutch Oven, combine all ingredients. Heat to a boil. Reduce heat
and simmer, covered for approximately 3 hours, stirring often.

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Drunken Mexican Chicken (Pollo Boracho)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Broiler-fryer chicken -- cut
1/4 teaspoon Garlic powder -- into serving pieces
1 teaspoon MSG

1/4 cup Corn oil
16 ounces Can tomatoes -- chopped (or
1 1/4 teaspoons Salt
fresh ones)
1 teaspoon Paprika
1 large Onion -- sliced
3/4 teaspoon Ground black pepper
5 medium Zucchini -- sliced
1/2 teaspoon Crushed oregano
1 cup Red Burgundy wine
1/2 teaspoon Cumin seed

Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat.
Add chicken and brown well on all sides.

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

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

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

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

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Dutch Oven -- Nine Mile Stew

Recipe By : bchard@oz.bmd.trw.com (Blake D. Chard)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Stew Meat
1 package stew seasoning
3 onions -- cut
6 potatoes -- sliced 1/8 inch
1 package carrots -- sliced
1 package celery -- sliced
2 green peppers -- sliced length way
sliced zucchini -- enough for one layer
1 pound sausage -- patties or links
1 pound cheddar cheese

Put enough oil in the oven to cover the bottom. Sear the meat. Add the
stew seasoning. Stir in onions. Cook for 20-30 minutes (12 coals on
bottom and 6 on top) Layer from bottom to top: ------------------------- -
potatoes - carrots - celery - green peppers - zucchini Cook until
vegetables are done (still crispy) (7-8 coals on top). Add the sausage on
top. Cook approx. 15 minutes. Add the cheese. Serve when cheese is
melted. This is not a precise recipe. I would encourage you to add and
delete items and amounts as your taste's dictate. Be sure the vegetables,
these or the ones you may add, are stacked so the ones needing the most
cooking time are on the lower levels. Don't be tempted to add any liquid
as there will be plenty from the vegetables and meat. The original recipe
called for only 1/4 lb of stew meat, but I found that to be inadequate.
Give yourself plenty of cooking time, but don't be surprise if people want
to know when it will be done, because the smell is fantastic. This is not
a creation of mine but is definately a favorite.




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Dutch Oven Pot Roast

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pot Roast Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Round Boan Pot Roast
2 teaspoons Salt
2 tablespoons Shortening
1/2 cup Barbecue Sauce (Your Choice)
1/2 cup Apple Cider
8 each Carrots -- Pared *
6 each Large Potatoes **
2 each Onions -- sliced
8 ounces Fresh Okra ***

* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted.
~------------------------------------------------------
~----------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.

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EASY CHICKEN RAVIOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2" wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Stir together chicken or turkey, cream cheese, and carrot in a medium
mixing bowl; set aside.
Place about 1 Tbsp of filling in the center of each wrapper. Brush
edges with water. Fold one corner over to the opposite corner,
forming a triangle. To seal, press edges together or use a pastry
wheel.
Bring a large amount of water and the cooking oil to boiling in a
Dutch oven. Drop ravioli into the water. Reduce heat and simmer,
uncovered, for 3 to 4 minutes or till no pink remains in the chicken
or turkey. Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle warm sauce over
ravioli.
To freeze, place uncooked ravioli in a freezer container; seal,
label, and freeze for up to 3 months. To cook frozen ravioli, drop
into boiling water as directed above, cooking for 5-6 minutes.

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Easy Lamb Creole Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable oil
1/2 Lemon -- sliced/seeded
Flour
2 teaspoons Salt
2 pounds Lamb riblets
1 teaspoon Thyme
2 cans Stewed tomatoes(16oz)
1 Bay leaf
4 cups Chicken broth
1 teaspoon Instant minced garlic
1 cup White wine
1 package Frozen sliced okra(10oz)
1/2 cup Chopped parsley
1 can Black-eyed peas(15oz)

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

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

3. Cover and simmer 1 1/2 hours.

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

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

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Easy Spaghetti Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Ground chuck
1 teaspoon Basil
1 large Onion -- chopped
1 teaspoon Oregano
1 large Green pepper -- chopped
1 Bay leaf
1/2 pound Fresh mushrooms -- sliced
3/4 teaspoon Salt
20 milliliters Garlic -- minced
1/4 teaspoon Pepper
1 can 35 oz Italian peeled tomatos
1 pound Spaghetti,linguine -- or
chopped and juice
-- reserved
1 can 12 oz tomato sauce
1 cup Bread crumbs

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)
2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

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

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

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

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

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

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EGG CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 each Eggs
1 pound Sausage
1 can Cream Style Corn

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

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EGG ROLLS B1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium DRIED BLACK MUSHROOMS
1/2 pound GROUND PORK

1-1/2 ts SALT 1/2 ts CORNSTARCH 1/2 ts SOY SAUCE 1 ds WHITE PEPPER 1 (2-1/2 lb) GREEN CABBAGE, -FINELY SHREDDED 2 c VEGETABLE OIL 1/4 c SHREDDED CANNED BAMBOO -SHOOTS 1/2 lb COOKED SHRIMP, CHOPPED 1/3 c FINELY CHOPPED GREEN -ONIONS (WITH TOPS) 1 ts FIVE-SPICE POWDER 1 (1 lb) PACKAGE EGG ROLL -SKINS 1 EGG, BEATEN 1/4 c HOT DRY MUSTARD RED SWEET & SOUR SAUCE:
1/2 c RED WINE VINEGAR 1/2 c CATSUP 1/3 c SUGAR 15 dr RED PEPPER SAUCE
Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper.
Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce.
RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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Elizabeth Taylor's Chicken Steamed in Wine *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 pounds Broiler fryers -- cut
into pieces
4 tablespoons Salad -OR- olive oil
1 small Onion -- sliced
1 Clove garlic -- minced
2 Bay leaves
2 tablespoons Parsley -- minced
1/4 teaspoon Salt
2 dashes Pepper
1 1/2 cups Dry sauterne

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

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English Sweet And Sour Ribs

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Ribs Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck Short Ribs *
3/4 cup Unbleached All-purpose Flour
2 teaspoons Seasoned Salt
1 teaspoon Pepper
1/2 cup Cooking Oil
2 cups Sliced Onion
1 1/2 cups Hot Water
8 each Heaping T Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 each Cloves Garlic -- Minced
2 each Large Bay Leaves

* Short ribs should be meaty and cut in the English cut.
~------------------------------------------------------
~----------------- Trim excess fat from short ribs.
Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven.
Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving.

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Falscher Hase (False Hare (German Meatloaf))

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Meats
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground Beef -- Lean
1/2 pound Ground Pork -- Lean
1 each Onion; Medium -- Chopped
3 tablespoons Bread Crumbs
3 tablespoons Water -- Cold
2 each Eggs -- Large
1/2 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Mustard -- Prepared
2 tablespoons Parsley -- Chopped
3 each Hard Cooked Eggs -- Peeled
4 each Bacon -- Strips
4 tablespoons Vegetable Oil
1 cup Beef Broth
-----SAUCE-----
1/4 cup Water -- Hot
1 teaspoon Cornstarch
1/4 cup Water
1/2 cup Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.
Flatten out meat mixture in the shape of a square, (8 X 8-inches).
Arrange whole hard-boiled eggs in a row along the middle of the meat.
Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.
Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream.
Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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False Hare (German Meatloaf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground beef -- lean
1/2 pound Ground pork -- lean
1 each Onion; medium -- chopped
3 tablespoons Bread crumbs
3 tablespoons Water -- cold
2 each Eggs -- large
1/2 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Mustard -- prepared
2 tablespoons Parsley -- chopped
3 each Hard cooked eggs -- peeled
4 each Bacon -- strips
4 tablespoons Vegetable oil
1 cup Beef broth
-----------sauce------------
1/4 cup Water -- hot
1 teaspoon Cornstarch
1/4 cup Water
1/2 cup Sour cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.
Flatten out meat mixture in the shape of a square, (8 X 8-inches).
Arrange whole hard-boiled eggs in a row along the middle of the meat.
Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.
Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream.
Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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FEIJOADA (MEAT STEW WITH BLACK BEANS -- BRAZIL)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Dried black beans*
3 cups Water
1/2 pound Sausage (cut in 1 " pieces)
1/2 pound Beef -- any cut (1" cubes)
1/2 pound Pork -- any cut (!" cubes)
3 slices Bacon (cut in 1" pieces)
1 Jalapeno (or green chili) -- pepper, seeded and f
(handle w/ care!)
1 Tomato -- finely chopped
30 milliliters Garlic -- finely chopped
(or 1 t. garlic granules)
Salt, pepper -- and ground red
pepper to taste

* To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1. Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently.
2. Add sausage, beef, and pork, mix well, cover, and cook over medium heat for about 45 min. Stir frequently and add a little hot water if necessary to prevent sticking.
3. In small skillet, fry bacon over medium heat for 5 min or until crisp.
Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve.
Serve over rice and garnish with orange slices.

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Feijoada Latin Style

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :4:00
Categories : Casseroles Ethnic
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound black beans
6 cups water
1 pound ham cubes -- 3/4 inch cubes
1 pound pork loin -- 3/4 inch cubes
3/4 pound Italian sausage links -- cut in 1" pieces
1 pint cherry tomatoes
1 onion -- chopped
1 teaspoon red pepper flakes
6 garlic cloves -- minced
1/8 teaspoon orange zest

1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.
2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.
3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.
4. Remove any fat from surface. Reheat the feijoada slowly.

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

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


Fiesta by Design

Recipe By : Judy Mitchell
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces corn chips (2 pkg.) -- crushed
14 ounces instant rice (1 box) -- cooked as directed
Meat sauce
1 pound sharp cheddar cheese -- grated
2 heads lettuce -- chopped
7 medium tomatoes -- chopped
3 medium onions -- chopped
6 ounces sliced green olives (1 jar)
1 cup pecans -- chopped
7 ounces coconut (1 pkg.)
24 ounces picante sauce (1jar)
--Meat Sauce--
4 pounds ground beef
3 onions -- chopped
28 ounces whole peeled tomatoes (1 can)
16 ounces tomato sauce (1 can)
2 pounds tomato puree (2 cans)
2 tablespoons chili powder
1 tablespoon garlic powder
4 teaspoons salt
46 ounces ranch-style beans (1 can)

Place each ingredient in a bowl or plate. Arrange on buffet table in order
listed. Let each person "design" his own "fiesta" plate, beginning with
crushed corn chips as a base.
Meat Sauce directions: Brown meat and onions in large Dutch oven; drain
excess fat. Add remaining ingredients, and simmer 1 hour. (Add a little
water if sauce gets too thick).

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NOTES : Sour cream, chopped avocados, sliced ripe olives, chili sauce or
other favorite condiments may be offered. Meat sauce can be prepared the day
before.
>From the Baylor University Alumni Association Cookbook.
Entered into Mastercook format by Debbie Collin.




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Freezer Mix Barley Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Beef-Mushroom Freezer Mix
1 cup Carrot -- sliced
3 cups Water
1 Parsley -- sprig
1/2 cup Barley -- uncooked
1 Bay leaf
1 cup Celery -- sliced
3/4 teaspoon Salt

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

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Freezer Mix Lentil Stew

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Beef-Tomato Freezer Mix
1 1/2 cups Sliced fresh mushrooms
3 cups Water
1 Large carrot -- sliced
1 cup Uncooked lentils
1 Large stalk celery -- sliced
1 Sprig parsley
1/4 cup Red wine
1 Bay leaf
1/2 teaspoon Salt

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

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Freezer Mix One-Dish Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Ground Beef
Pasta Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Beef-Tomato Freezer Mix
1 teaspoon Oregano leaves
3 cups Water
1 teaspoon Sugar
1 can Mushroom stems/pieces(4oz)
1 teaspoon Chili powder
1 package Thin spaghetti
1 cup Shredded Cheddar cheese

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

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Garden Vegetable Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Water
1/4 Teaspoon Garlic Powder
1 Tablespoon Salt
1 1/2 Teaspoons Dried Basil
1 Head Cabbage -- Shredded
1 Pound Green beans
3 Cups Chopped Celery
2 Cups Chopped Carrots
1 Package (10 oz) Frozen Corn
1 Package Frozen Peas

10-oz size package of frozen peas, fresh green beans. Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with
ice water. Cook vegetables to a full boil over medium heat.
Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix.

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German Meatloaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground Beef -- Lean
1 teaspoon Paprika
1/2 pound Ground Pork -- Lean
1 teaspoon Mustard -- Prepared
1 medium Onion -- Chopped
2 tablespoons Parsley -- Chopped
3 tablespoons Bread Crumbs
3 Hard Cooked Eggs -- Peeled
3 tablespoons Water -- Cold
4 Bacon -- Strips
2 large Eggs
4 tablespoons Vegetable Oil
1/2 teaspoon Salt
1 cup Beef Broth
-----SAUCE-----
1/4 cup Water -- Hot
1/4 cup Water
1 teaspoon Cornstarch
1/2 cup Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

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GERMAN SAUERBRATEN COCA-COLA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef rump, sirloin tip -- OR
Round bone chuck -- boneless
1 1/2 cups Vinegar
1 cup COCA-COLA
3/4 cup Water
3 Onions -- sliced
2 Stalks celery -- sliced
2 Carrots -- sliced
10 Whole black peppercorns
10 Whole cloves
3 Bay leaves
2 tablespoons Sugar
1 1/2 teaspoons Salt
Flour
3 tablespoons Oil or shortening
-----GRAVY-----
3 cups Drippings plus strained
Marinade
5 tablespoons Flour
5 tablespoons Ginger snap crumbs
2 to 4 days before serving -- wipe


place in a large plastic bag.

In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)
When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350øF oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.

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

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

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

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Golden Harvest Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Brisket Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Beef Brisket
2 tablespoons Cooking Fat
2 each Small Onions *
1 cup Brown Sugar -- Packed
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 quart Boiling Water
29 ounces (1 cn) Yams -- Drained
6 each Carrots -- Pared and Slivered
2 each Med. Tart Apples -- Sliced
3 each Lg. White Potatoes **
1/2 cup Sugar
1/4 cup Catsup
1 tablespoon Cornstarch
1/2 tablespoon Dry Mustard
11 ounces (1 cn) Mandarin Orange Segs.

* Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes.
~------------------------------------------------------
~----------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan.
Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley.
NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.

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Golubtsi (Ukrainian Cabbage Rolls with Millet)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 kilograms Cabbage
8 tablespoons Sour Cream
250 milliliters Millet
2 tablespoons Butter
50 grams Salt Pork
2 cups Water -- or broth
2 Carrots
needed
1 Onion
Hot Peppers
2 tablespoons Flour
Salt -- to taste
4 tablespoons Tomato Paste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

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

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

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

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Greek Chicken And Spaghetti

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Olive Oil
1/4 Cup Lemon Juice -- fresh
1 Clove Garlic -- minced
1/2 Teaspoon Lemon Peel -- grated
1/2 Teaspoon Oregano -- leaves
1/8 Teaspoon White Pepper
8 Whole Chicken Breasts Without Skin
1 Pound Spaghetti
1 Tablespoon Olive Oil
1/2 Cup Sweet Red Peppers -- chopped
1 Whole Yellow Squash -- summer,shredded
1 Whole Zucchini -- thinly sliced
1/2 Cup Water -- cold
1 Teaspoon Cornstarch
1/2 Teaspoon Instant Chicken Bouillon
1/2 Teaspoon Salt
1 Dash Cinnamon

In small saucepan, combine first seven ingredients. Cook just until bubbly. Cool to room temperature. In medium bowl, combine cooled mixture and chicken that has been cut into strips; toss to coat.
Marinate 20 to 30 minutes at room temperature. Prepare Creamette Spaghetti according to package directions; drain. In Dutch oven or large skillet, heat remaining 1 tablespoon olive oil. Add chicken mixture and red pepper. Stir-fry just until chicken is slightly pink.
Add yellow squash and zucchini. Cook until hot. In small bowl, blend water, cornstarch, bouillon and salt. Add to chicken mixture. Cook, stirring constantly, until thickened and translucent. Add hot spaghetti; toss to mix. Heat through. Arrange on wa
rm serving platter. Serve immediately. Refrigerate leftovers.

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

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



Green Bean Curry (Aka Country Curry or Jungle Curry)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh green beans
Bamboo shoots (optional)
2 tablespoons Thai Curry Paste
6 cups Chicken broth
2 tablespoons Vegetable oil

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

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

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

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

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Green Beans and Squash

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Russian Vegetables
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Green beans -- trimmed
1/4 cup Parsley leaves -- chopped
1 Butternut squash
3/4 teaspoon Salt
4 tablespoons Butter -- unsalted
1/4 teaspoon Black pepper
1 Garlic clove -- chopped
1 tablespoon Lemon juice
1/4 cup Currant jelly
1/2 cup Walnuts,toasted -- chopped
1/4 cup Basil leaves -- chopped

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated.
2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.
3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.

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Green Chile Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Stews Vegetables
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lamb -- Boneless Shoulder
1 cup Onion; Chopped -- 1 Large
3 each Cloves Garlic -- Finely Chopped
1/4 cup Vegetable Oil
2 cups Chicken Broth
1 teaspoon Salt
1 teaspoon Juniper Berries;Crushed -- Dry
3/4 teaspoon Pepper
1 tablespoon Unbleached Flour
1/4 cup Water
4 each Poblano Chiles; Medium -- *
2 tablespoons Lemon Peel -- Finely Shredded

* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------
~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Shake flour and water in a tightly covered container; stir into lamb mixture.
Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

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Hamburger D

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds hamburger meat
5 lbs peeled and sliced potatoes
3 sliced onions
2 cans cream of mushroom soup
salt and pepper to taste

Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. Ser
ves 5-7. Enjoy.
Posted in KitMail by SSpahn@aol.com.
In honor of my Mother-In-Law, Millie Spahn, who raised seven children on this dish. The recipe was recently submitted by one of her daughters to a publication and won and was published. Don't let that stop you, it's still as easy as it looks and really was a great comfort food.

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Hearty Pot Roast

Recipe By : Ladies' Home Journal
Serving Size : 8 Preparation Time :3:00
Categories : Magazines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round roast, trimmed
1 1/2 cups onions -- coarsely chopped
2 teaspoons ginger
2 teaspoons garlic -- minced
1 teaspoon coriander -- ground
1/4 teaspoon cinnamon
1 1/2 cups white wine
2 cups beef broth
1 tablespoon molasses
2 strips orange peel
1/2 bay leaf
1/2 teaspoon fresh ground black pepper
3 pounds red new potatoes -- quartered
2 pounds carrots -- cut in 2" pieces
1/2 teaspoon salt
2 tablespoons fresh parsley -- chopped

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

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Honey Spears

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Ripe cucumbers
1 cup Water
6 Onions
2 cups Honey
1/2 cup Pickling salt
2 tablespoons Mustard seed
1 gallon Water
2 teaspoons Celery seed
3 cups Pickling vinegar
2 teaspoons Tumeric

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

Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix

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Hot dog stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 poud hot dogs (not cheese filled)
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste

In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si
mmer. Add hot dogs, cut in chunks, stir, cover. Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary. Salt and pepper to taste.
A dab of yellow mustard on the side of the plate is good.
This strange recipe is real comfort food for my family. I invented it when I was a young mother, desperate for something warm for lunch, when the ingredients were about all there was in the house and a trip to the store with three hungry kids was out of
the question. It's based on my grandmother's IRISH POTATO STEW.
Posted in KitMail by DDMmom@aol.com.

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How To Make A Roux - Part 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***TEXT ONLY***

Several words of advice are essential:
1. Cooked roux is called CAJUN NAPALM. Treat it with care and respect. It is extremely hot, and sticks to your skin. Be VERY CAREFUL to avoid splashing it on yourself (or others standing around you). It's best that you use a long handled metal whisk or wooden spoon. I strongly recommend that you have both a whisk and a spoon handy so you can switch them quickly if you find you're having trouble stirring with one of them.
2. Always begin with a very clean skillet or pot, preferably one that is heavy, such as cast iron (NEVER use a nonstick type - it doesn't withstand the heat or the constant stirring). The cast iron should be well seasoned. If possible, use a skillet or pot with flared sides (without angular corners) because this makes stirring easier and thus makes it less likely the roux will burn. In addition, use a large enough skillet or pot so that the oil does not fill it by more than one fourth its capacity. I have found that the best all-around pot for making roux is a 2 quart, cast-iron Dutch oven with flared sides. I'm also fond of using a 16 inch cast iron skillet.
3. The oil should be smoking hot, or just short of it, before the flour is added. (NOTE: this is different than the Justin Wilson recipe, which calls for a lower temperature and slower cooking).
4. Once the oil is hot, move promptly to add the flour, not only because the oil will eventually burn, but because the quality of the oil starts breaking down as it continues to heat. Stir in the flour gradually (about one third at a time) and stir or whisk quickly and CONSTANTLY to avoid burning the mixture. (flour has moisture in it, and adding it to hot oil often creates steam -- another good reason for using long-handled whisks or spoons.
5. If black specks appear in the roux as it cooks, it has burned; discard it (place in a heat proof container to cool before discarding), then start the roux all over again -- c'est la vie!
6. As soon as the roux reaches the desired colour, remove it from the heat. Unless you are making the roux ahead, stir in any vegetables called for (they help to stop the browning process and enhance the taste of the finished dish), and continue stirring until the roux stops getting darker, usually about 3 minutes.
7. While cooking roux (bringing it to the desired colour), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it; don't ever hesitate to do this. Also, lower the heat whenever you feel it is necessary.
8. Occasionally I have trouble with a roux not coming out just right -- that is, it "breaks" instead of dissolving when it hits hot stock or water. This doesn't happen very often, and it is always surprising and somewhat perplexing when it does. I'm not sure of the reasons why it does this, but it seems most often to be related to variations in the moisture and gluten contents of flour at different times of the year; even batches of flour with the same brand name can vary. I can nearly always tell I'm going to have a problem with a roux when I notice a blue smoke coming off the roux surface instead of the clear smoke you see when oil is just beginning to smoke. When a roux breaks, even after trying it for a second time, I find it's best to use less intense heat, or change to a different type of flour. Always try to use the highest gluten flour you can.
9. Care and concentration are essential for you to be successful with this fast method of making roux. Especially the first few times you make roux, be certain that any possible distractions -- including children -- are under control (I take the phone off the hook). In addition, always have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time, and near at hand before you start cooking.
Shared by Fred Towner

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Hungarian Chicken Paprikas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 To 31/2 lb. chicken (cut
1 cup Sour cream -- into serving pieces)
2 medium Onions (chopped)
1/2 teaspoon Of parsley flakes
1 large Green pepper (chopped)
1 teaspoon Of black pepper
1 large Tomato (chopped)
Salt (to taste)
1 Tablespoon -- sweet paprika
3/4 cup Of water

In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.
Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.

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

Serves four.

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Hungarian Goulash Coca-Cola

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef chuck -- lean
1/2 cup COCA-COLA
2 tablespoons Margarine
1/4 cup Red wine
2 cups Onion -- chopped
4 Ripe tomatoes -- peeled
10 milliliters Garlic -- minced
And chopped
1 tablespoon Paprika
3 tablespoons Flour
2 1/2 teaspoons Salt
Water
1/2 teaspoon Caraway seeds
Noodles -- cooked and hot

Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.

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

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

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Italian Chilli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Ground Beef
Vegetables Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces Frozen Italian Green Beans
(3 cups)
1 pound Ground Beef
30 ounces Tomato Sauce
1 pound Bulk Pork Sausage
16 ounces Whole Tomatoes -- undrained
2 large Onions -- chopped
1 tablespoon Italian Seasoning
1 medium Green Bell Pepper -- chopped
1 teaspoon Salt
4 Garlic Cloves -- crushed
1/4 teaspoon Pepper
3 medium Zucchini -- cut into 1/2"
Grated Parmesan Cheese

Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often.
Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese.

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

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Italian Cooking Sauce Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans (14 1/2 oz) Stewed Tomatoes
4 cans Tomato Sauce*
2 cups Water
2 cans Tomato Paste**
2 tablespoons Instan Minced Onion
2 tablespoons Parsley Flakes
3 teaspoons Salt
2 tablespoons Cornstarch
4 Teaspoons Green Pepper Flakes
1 Teaspoon Garlic***
3 Teaspoons Sugar
1 1/2 Teaspoons seasoning****

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

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Italian Meat Sauce Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Italian Sausage -- mild
2 Pounds Ground Beef
4 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Instant Minced Garlic
1 Each onion -- small
1 Each Medium Carrot -- Peeled
Water
2 Tablespoons Sweet Basil Leaves
1/4 Teaspoon Chili Powder
1/4 Teaspoon Thyme
1 Package Cauliflower
1 Package (10 oz) Frozen Broccoli
1 Can Tomato Puree
1 Can (12 oz) Tomato Paste
8 Cups Water

10-oz packs of frozen broccoli, 10-oz frozen cauliflower, 29-oz can of tomato puree. Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water
and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9
pints of mix.

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Italian Sausage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pork/Ham
Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Italian sausage -- cut into
1 large Bay leaf
Links
Plenty oregano, basil
1 Oil
Marjoram
1 small Onion -- diced
Pinch each thyme -- rosemary
1 large Green pepper -- diced
Dashes ground fennel -- red
3 large Cloves garlic -- sliced
Pepper flakes (optional)
16 cans Tomato sauce or whole
Lots Parmesan cheese
Tomatos -- smooshed
6 ounces Fresh mushrooms -- 1/2'd or
6 cans Tomato paste
1/4
1 teaspoon Sugar (to cut acidity of
1 2 slices American cheese (I
Tomatos)
Know -- heretical but good)
8 ounces Red wine

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

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

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

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Italian Spaghetti

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Ground Beef
Pasta Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef
3 cups Water
1 Medium onion -- chopped
1 tablespoon Sugar
2 cans Tomato sauce(15 oz)
1 teaspoon Oregano leaves
2 cans Tomato paste(15 oz)
2 Cloves garlic -- minced
1 can Pitted ripe olives(7 1/2 oz)
1 Bay leaf
2 packages Spaghetti sauce mix w/mushro
16 ounces Uncooked long spaghetti
1 cup Chopped green pepper
Grated Parmesan cheese

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

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Italian Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Magazines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
2 cups Chopped onions
1 medium Bell pepper -- diced
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 1/2 teaspoons Salt
13 ounces Canned toamtoes -- chopped
6 ounces Tomato paste
1 tablespoon Honey
Black pepper -- lots
6 each Garlic cloves -- minced
Parsley

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

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

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

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, "Moosewood Cookbook", Revised Edition

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ITALIAN VEGETABLE RAGOUT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Indian
Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boiling potatoes -- peeled
cut in 1 1/2" cubes
1 pound Brussels sprouts -- - tough leaves remov
ends trimmed -- - cut in half
1 medium Cauliflower -- - cut in large flore
1 pound Swiss chard -- - tough stems remove
torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves -- - finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini -- ends trimmed
cut in 1" cubes
2 large Carrots -- peeled
sliced thickly -- - on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas -- drained
rinsed with water
-----SERVE OVER-----
Whole wheat spaghetti or
Steamed brown rice
-----GARNISH-----
1/4 cup Chopped fresh basil

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

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

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

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

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Italian Vegetarian Lasagna

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 uncooked lasagna noodles
1/2 c dry sherry or unsweetened
1 apple juice
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
2 large zucchini, coarsely
1 grated (about 4 cups)
2 medium red or green bell
1 peppers, seeded & chopped
2 c fresh spinach
1 t dried basil leaves
1/2 ts dried oregano leaves
15 oz light ricotta cheese
1 c nonfat cottage cheese
1/4 c grated parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
1 moisture part-skim
1 mozzarella cheese

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

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Italian-Style Pot Roast

Recipe By : Theresa J. Farney, Colorodo Springs Sun
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pound venison pot roast
2 tablespoons fat
salt and pepper
8 ounces tomato sauce
1 cup dry red wine
1 medium onion -- chopped
1 cup celery -- chopped
1 tablespoon parsley -- minced
2 teaspoons oregano
1 clove garlic
flour
water

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

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Jambalaya Lafitte

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cajun Main Dish
Rice Sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh shrimp - medium -- heads off
1 1/2 cups cooked ham or tasso - diced
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 garlic clove - crushed
1 cup raw rice
1 1/4 cups green onion - chopped
1/2 cup smoked sausage - sliced 1/2" thick
1 medium onion - chopped fine
1 celery rib - chopped fine
1 medium green pepper - chopped fine
2 medium tomatoes - peeled -- seeded -- roughly
-- chopped
1 bay leaf
2 teaspoons fresh thyme or 1/2 tsp dried
2 teaspoons salt
1 teaspoon black pepper - ground
1/2 teaspoon white pepper - ground
1 teaspoon cayenne pepper - ground
1 cup white wine - dry
1 doz unwashed fresh shucked oysters
1/4 cup parsley - chopped

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.
Shared by Fred Towner

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Jambalaya, Frank's Cajun

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Sausage
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bacon drippings - OR margarine
1 pound smoked sausage - diced
1/2 pound Andouille - diced
1/2 pound tasso
1/2 pound bacon - crumbled
2 cups chicken - julienned OR julienned turkey
2 lar onions - coarsely chopped
1 medium bell pepper - chopped
6 rib celery - coarsely chopped
4 cups garlic - finely minced
3 cups rice - long grain
2 cups Rotel tomatoes - -- (2 8-oz. cans)
2 cups beef stock
2 teaspoons Kitchen Bouquet
1/2 teaspoon thyme
2 teaspoons chili powder
black pepper to taste
cayenne pepper to taste
salt to taste
2 pounds shrimp - peeled
12 green onions - sliced
1/2 cup parsley - minced

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

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