dutch food recipes 3

dutch food recipes 3

Jollof Rice Ghana

Recipe By : Betty Crocker's International Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : African Ghana
Rice

Amount Measure Ingredient -- Preparation Method
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3 pounds broiler chicken -- cut up
2 cans stewed tomatoes
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 cup rice
1/4 pound smoked ham -- cubed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper -- more to taste
3 cups cabbage -- coarsely shredded
8 ounces green beans
2 onions -- 1/2 inch slices
1/2 teaspoon salt

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

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

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

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

Betty Crocker's International Cookbook
Random House, ISBN 0-394-50453-4


Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

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

Amount Measure Ingredient -- Preparation Method
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-----HERB STUFFING-----
3 each Bacon -- Strips
1 each Onion -- Medium
4 ounces Mushroom Pieces -- (1 can)
1/4 cup Fresh Parsley -- Chopped
1 Tb Dill; Fresh -- Chopped
1 teaspoon Tarragon Leaves -- Dried
1 teaspoon Basil Leaves -- Dried
1/2 pound Ground Beef -- Lean
1/2 cup Bread Crumbs -- Dry
3 each Eggs -- Large
1/3 cup Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
-----VEAL-----
3 pounds Boned Veal Breast -- OR
4 pounds Boned Leg Of Veal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tb Vegetable Oil
2 cups Beef Broth -- Hot
2 Tb Cornstarch
1/2 cup Sour Cream

Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

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Kartoffelklosse (Potato Dumplings)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Margarine
riced
1 slice White bread in 72 equal
1 Egg -- pieces
1 1/3 cups (less 1 tsp) all-purpose
1/8 teaspoon Ground nutmeg -- flour, divided
1 pound 14 oz peeled cooked boiling
4 quarts Water

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned.
Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten.

Makes 12 servings of 2 dumplings each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.

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Kenyan Bean Stew

Recipe By : Cookbook of the United Nations c. 1965
Serving Size : 6 Preparation Time :0:00
Categories : African Poultry
Ethiopian

Amount Measure Ingredient -- Preparation Method
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1 cup dried beans
4 cups boiling water
1 pound beef stew meat -- cut in 1" cubes
2 tablespoons oil
1 large onion -- chopped coarsely
2 large potatoes -- pared & cubed
3 ribs celery -- cut in 1" slices
3 medium carrots -- pared & sliced
1 cup corn -- fresh or frozen
1 teaspoon curry powder or Berbere
1 1/2 teaspoons salt
1 cup boiling water
1/2 pound brussel sprouts -- fresh or frozen

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

Chichikov@aol.com

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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com


Kohl Westfalisch (Westphalian Cabbage)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Cabbage -- (1 Head) Approx Wt.
3 tablespoons Vegetable Oil
1 teaspoon Salt
1 teaspoon Caraway Seeds
1 cup Beef Broth
3 each Apples; Small -- Tart
1 tablespoon Cornstarch
2 tablespoons ;Water -- Cold
3 tablespoons Red Wine Vinegar
1/4 teaspoon Sugar

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

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Kosher Cabbage Rolls

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

Amount Measure Ingredient -- Preparation Method
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1 large Head cabbage
-----FILLING-----
2 pounds Ground beef
6 tablespoons Ketchup
2 Eggs
Salt and pepper
1/2 cup Rice
-----SAUCE-----
1 #2 1/2 can tomatoes
1/2 cup Brown sugar
1 can Tomato sauce
2 large Onions -- sliced
Juice of 1 lemon
Salt and pepper

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

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Kuritsa S Paprikoy (Chicken Paprikash)

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

Amount Measure Ingredient -- Preparation Method
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2 tablespoons Butter -- sweet
Salt -- to taste
1 Onion, large -- chopped
Pepper -- to taste
3 tablespoons Paprika
1/4 teaspoon Marjoram
3 tablespoons Oil
1 cup Chicken stock
1 Chicken -- 4 lb
2 tablespoons Sour cream
1 Pepper -- green bell
3 tablespoons Cream -- heavy
1 Pepper -- red bell
1 tablespoon Parsley -- fresh
4 Tomato -- large
Approx. Cook Time: 1:00 Melt


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

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

--- Please to the Table von Bremzen & Welchman

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Lamb and Sausage Couscous

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lamb Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lamb shoulder
3 tablespoons All-purpose flour -- cut into 2-in cubes
1/2 teaspoon Salt -- or to taste
6 cups Low-sodium chicken broth
Freshly ground black pepper
Water
1 tablespoon Olive oil
1 teaspoon Cayenne pepper
1 medium Onion -- quartered
1 tablespoon Ground cumin
4 medium Carrots -- peeled
6 Spicy sausages -- and cut into 1/2-in
2 Celery stalks
2 medium Zucchini -- cut into 4 pieces
1/4 cup Tomato paste
1 1/2 cups Couscous

PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Lamb Carnitas

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

Amount Measure Ingredient -- Preparation Method
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2 cups Canned lima beans -- drained
1 teaspoon Ground coriander
2 teaspoons Salt
2 teaspoons Dried savory
1/4 cup Olive oil
1 cup Milk
1 3/4 pounds Cubed -- lamb stew meat
2 Medium onions
1 teaspoon Freshly ground pepper
2 Tomatoes
3 Bay leaves
1 Salt and frsh pepper to tast

Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out.
Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary.
When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm.
Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas.
oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside.
When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn.
Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings.
I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S.

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Lamb Pasta E Fagioli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lamb Italian
Pasta Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Virgin olive oil -- PLUS
3/4 cup Dried flageolet beans
2 tablespoons Virgin olive oil
Red kidney beans
2 pounds Boneless lamb stew meat
4 Sprigs fresh oregano
1 Celery stalk -- finely minced
Marjoram -- -=OR=-
1 small Carrot -- finely minced
1 tablespoon -Dried Marjoram
1 tablespoon Finely minced garlic
4 Plum tomatoes
6 cups Veal -- lamb or chicken stoc
3/4 cup Uncooked elbow macaroni
-----GARNISH-----
1/2 cup Grated Parmesan cheese
Freshly ground pepper -- =OR=- Romano cheese
1 small Onion -- finely minced

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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LENTIL/MACARONI BAKE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces tomatoes, canned -- undrained, diced
1/2 cup onion -- chopped
2 cloves garlic -- finely minced
15 ounces tomato sauce
1/4 teaspoon black pepper
1 cup lentils
1 tablespoon parsley flakes
1/2 teaspoon basil leaves
4 ounces mushrooms -- sliced
2 1/2 cups water
1 cup macaroni
1/2 cup green peppers -- chopped
1 cup water
1/2 cup celery -- chopped

Combine all ingredients in Dutch oven, except
for macaroni and 1 c. water. Bake, covered at
325 F. for 2 hours. Add macaroni and 1 c. water.
Stir together and bake another 30-45 minutes.

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Lois' Crockpot Chowder

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices of crisp bacon -- crumbled
4 medium potatoes -- peeled and diced
1/2 cup minced onions -- chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 tall can evaporated milk

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour.

OR:

Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

From the recipe files of Carole Walberg

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LOUISIANA CHICKEN STEW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Vegetable oil
2 large Whole chicken breasts (about -- 3 pounds), skin on,
8 pieces (you may use -- boned breasts)
12 Chicken thighs (about 4 lb)
1/4 cup All-purpose flour
1 1/2 cups Coarsely chopped onion
2 cups Coarsely chopped celery
2 medium Green bell peppers -- coarsely

1 can Tomatoes, coarsely chopped -- with juice (32 oz)
4 tablespoons Tomato paste
1 teaspoon Hot pepper sauce -- to taste
4 cups Chicken broth or stock
1 tablespoon Fresh lemon juice
2 large Bay leaves
2 large Garlic cloves -- minced
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 pound Precooked -- coarsely chopped
sausage or other -- spicy garlic sausage

NOTE: This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.

After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup. Return 1/4 cup to the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer
Remove the skin and visible fat from the chicken. Return to the pan.
Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.

Per serving (1 1/2 pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat (5.8 grams saturated), 747 milligrams sodium.

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Mamamia's Lasagna

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Ground Beef
12 ounces Tomato Paste
1 pound Italian Sausage -- Hot/Sweet
1 tablespoon Salt
1/2 cup Onion -- Chopped
12 each Lasagna Noodles
2 each Garlic Cloves -- Crushed
15 ounces Ricotta or Cottage Cheese
2 tablespoons Sugar
1 each Egg
1 tablespoon Salt
1/2 teaspoon Salt
2 teaspoons Basil Leaves -- crushed
3/4 pound Mozzarella Cheese
1/2 teaspoon Fennel Seed
Sliced Thin
1/2 cup Chopped Parsley
3 ounces Parmesan Cheese -- Grated
4 cups Tomatoes -- Undrained

Directions: 1. Remove sausage meat from outer casings and chop up the sausage.
2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well.
4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.
5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
8. Drain and rinse under cold water. Dry lasagna on paper towels.
9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving.

Bob Hogan

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Mary's Italian Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef roast, leftover -- pre-roasted
roasting pan drippings
2 tablespoons fresh oregano -- finely chopped OR
2 teaspoons dried oregano -- finely chopped
1 tablespoon fresh sweet basil -- finely chopped OR
1 teaspoon dried sweet basil -- finely chopped
1/2 teaspoon red pepper -- ground (1/2 to 1)
1 tablespoon fresh parsley -- minced
salt and pepper -- to taste
3 cloves garlic -- minced

Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve on sliced Italian bread with grilled green peppers. Don't forget to put a little gravy on bread! Onolicious!
NOTE If you fix a large roast for dinner, take the leftovers, sliced thinly, and put your Italian Beef on the stove to cook, while you're cleaning up the kitchen. You can cook the Italian Beef in the same pan used for roasting. IF you make brown gravy for your roast beef, remove some of the drippings before you make the gravy and save them for the Italian Beef.



You won't be sorry! Me ke aloha, Mary

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MEAT AND POTATOES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 Large Clove Garlic -- Smashed
Water

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

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Meatball Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Recipe Of Basic Meatballs -- *
4 each Carrots; Md -- **
2 each Celery Stalks -- ***
3 each Potatoes; Md -- ****
16 ounces Stewed Tomatoes -- 1 Cn
1 teaspoon Salt
1 teaspoon Instant Beef Bouillon
1/8 teaspoon Pepper
1 each Bay Leaf
3/4 cup Water

* See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice.
~------------------------------------------------------
~----------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes.

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Meatball Stew With Dumplings

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Recipe Of Basic Meatballs -- *
10 1/2 ounces Cream of Celery Soup -- **
1/4 cup Dairy Sour Cream
16 ounces Vegetables -- ***
15 ounces Potatoes;Drained&Sliced -- 1Cn
Egg Or Parsley Dumplings
-----EGG DUMPLINGS-----
2 cups Biscuit Baking Mix -- Bisquick
2 each Eggs -- Lg.
2 tablespoons Milk
-----PARSLEY DUMPLINGS-----
2 cups Biscuit Baking Mix -- Bisquick
2 tablespoons Parsley Flakes
2/3 cup Milk

* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots.
~------------------------------------------------------
~----------------- Prepare the basic meatball recipe ~- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.

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Mel-High Shredded Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth or bouillon
1 clove garlic -- minced
1 teaspoon salt
3/4 cup ketchup
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops hot pepper sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce

"This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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Mexican Meat Mix

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Beef Roast *
3 Tablespoons Shortening
3 Each Large Onions -- Chopped
1 Can Green Chilis
2 Cans (7 oz) Green Chili Salsa
1/4 Teaspoon Garlic Powder
4 Tablespoons Flour
4 Teaspoons Salt
1 Teaspoon Ground Cumin
Juices**

Use juices from roast, use solid shortening, chiles (4-oz chopped) Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in
a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix.

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MEXICAN POT ROAST

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Mexican
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Beef Roast -- *
8 Cloves Garlic
4 Slices Bacon -- Cut In Half
2 teaspoons Salt
1/2 teaspoon Pepper
1/2 cup Mustard -- Prepared
1/4 cup Vegetable Oil
1/2 cup Carrot -- Chopped
1/2 cup Celery -- Chopped
1/2 cup Mushrooms -- Sliced
2 tablespoons Fresh Cilantro -- Snipped
1 teaspoon Nutmeg -- Ground
1 teaspoon Thyme -- Ground
2 Jalapeno Chiles -- **
2 Bay Leaves
1/2 cup Onion; Chopped -- 1 Medium
12 ounces Beer; 1 Btl Or Can -- Any Kind

* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.

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Mexican-Style Spaghetti

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
2 medium onions -- chopped
1 medium green pepper -- chopped
3 cloves garlic -- minced
29 ounces tomato puree
15 1/2 ounces kidney beans -- rinsed and drained
1 cup water
1/4 cup fresh parsley -- chopped
2 Tablespoons chili powder
1 teaspoon each: ground cumin, dried marjoram,
dried oregano, salt
1/4 teaspoon cayenne pepper
12 ounces spaghetti -- cooked and drained
1 In a Dutch oven, brown beef, onions, green
pepper and
garlic; drain. Add the next 10 ingredients
and mix well.
Cover and simmer for 2 hours, stirring
occasionally. Serve
over spaghetti.



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Michele Bernstein's B. T. Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Garlic cloves -- chopped
3 Shallots -- chopped
7 Fresh basil leaves -- cut up
1 15 Oz Can Tomatoes, Canned -- crushed
2 Teaspoons Capers -- no liquid
1/4 Cup Black olives -- sliced
1 Pound Pasta -- cook while you make

Make sauce in dutch oven sized pot because you are going to add the pasta to the sauce instead of the other way around. Saute garlic and shallots in pam, water or veggie stock. Add basil and stir until wilted. Add tomatoes and simmer till nice and hot. Add the capers. When pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.

EAT-L Gary Watson /\
Santa Cruz Mtns. / \/\ Nirvana, with an
Los Gatos, CA / /\/ \ ocean view...
/ / \ \
~~~~~~~~~~~~~~~~

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Middle Eastren Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Water
1 1/4 cups Dried lentils
2 cups 1" potato cubes
1/2 cup Onion
1/2 cup Celery
2 Cloves garlic
1 tablespoon Parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Cumin
2 cups Zucchini slices
1 Lemon wedges

heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat.

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Mike's Lasagne

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Large red onion, chopped
1 lb Lean ground beef
1 lb Sweet Italian sausage
4 ea Garlic cloves, pressed
24 oz Tomato sauce
6 oz Tomato paste
1/2 c Dry red wine
1/2 c Water
1 t Oregano, dried
1/2 t Black pepper
1 lb Low fat ricotta cheese
1 lb Mozzarella cheese, thinly
-sliced by machine
1 c Shredded parmesan cheese
16 ea Extra wide lasagna noodles

Get two large frying pans. Spray with the non-stick PAM or similiar. Place
the beef in one, the sausage in the other. As the meat starts to change
colour, add 1/2 the onion and garlic to each pan. Saute till meat is
brown and crumbly in both pans. They will never get done at the same
time. When brown, put all into one "Really Big" frying pan, dutch oven or
whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and
a bit of salt if you are a salt lover. Stir, cover and cook for a couple
of hours.
Cook the lasagana noodles cooking as per package directions. After they
are cooked, rinse a couple of times with cold water to cool them hot
puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan.
Criss cross a layer of noodles for the first layer, followed by about 1/3
of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do
the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread
the parmesan over the top. Cook in a pre-heated 350^ oven for
60 minutes.
One of my favorites, as well as mom's. Freezes well and is great on a cold
winter night when you want something warm and hearty but don't feel like
cooking. Serve with hot sour dough garlic french bread and a tossed green
salad.

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Mile High Shredded Beef

Recipe By : Taste of Home Country Cooking Recipe Collection
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches Beef
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast or round steak
vegetable oil
1 p choppe onion
12 p choppe celery
2 ps beef b oth or bouillion
sauce:
1 1/2 ps beef b oth reserved from roast
1 ove garlic minced
1 aspoon salt
34 aspoon salt
4 blespoons brown sugar
2 blespoons vinegar
1 aspoon dry mustard
12 aspoon chili powder
3 ops tabasc sauce
1 bay lea f
14 aspoon paprika
14 aspoon garlic powder
1 aspoon worcestershire sauce
potato rolls or buns

Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.

To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.

Note: This mixture keeps well in a slow cooker on low heat.

Serve on rolls or buns. =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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Minestrone alla Milanese

Recipe By : Cooking Class Cookbook
Serving Size : 8 Preparation Time :2:30
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound green beans
2 medium zucchini
1 large potato
1/2 pound cabbage -- coarsely shredded
1/3 cup olive oil
3 tablespoons butter
2 medium onions -- chopped
3 medium carrots -- coarsely chopped
3 ribs celery -- coarsely chopped
1 clove garlic -- minced
1 can (28oz.) Italian plum tomatoes -- drain, reserve juice
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper
1 bay leaf
1 can (16 oz.) cannellini beans -- Rinsed and drained

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch
cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat. Add onion; cook and
stir 6 minutes until onions are soft, but not brown. Stir in carrots and
potato, cook for 5 minutes. Add celery and green beans; cook for 5 more
minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and
garlic and stir for 1 minute.
Add broth, water and reserved tomato juice to pot. Add coarsely chopped
tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring
to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring
occasionally.
Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes
until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle
freshly grated Parmesan cheese on top before serving if desired.

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Minestrone With Clams

Recipe By : Cooking Light, Sept 1994, page 94
Serving Size : 10 Preparation Time :0:16
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried baby lima beans
1 tablespoon olive oil
2 cups finely chopped onion
1 teaspoon fennel seeds -- crushed
1 teaspoon dried whole thyme
3 cloves garlic -- minced
52 1/2 ounces low-sodium chicken broth -- (5 cans)
2 cups diced zucchini
1 cup small seashell macaroni -- uncooked
1/2 cup chopped fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 10 ounce wh baby clams -- (1 can) undrained
5 tablespoons grated Parmesan cheese
Fresh clams -- (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans.

Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5
minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer
1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta
is done. Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespoon
cheese).

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Serving Ideas : Garnish with fresh clams, if desired.

NOTES : individual soup bowls; sprinkle with cheese.
Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0



Minnesota Minestrone

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean Ground Beef
1 cup Onion; Chopped -- 1 Lg
1 each Clove Garlic -- Minced
28 ounces Tomatoes -- 1 Cn
15 ounces Kidney Beans -- 1 Cn
12 ounces Whole Kernel Corn -- 1 Cn
1 cup Celery; Sliced -- 2 Stalks
2 cups Cabbage; Shredded -- Abt 1/2 Hd
2 cups Zucchini; Sliced -- 2 Sm
1 cup Elbow Macaroni; Uncooked -- OR
1 cup Spaghetti; Broken -- Uncooked
2 cups Water
1/2 cup Red Wine Or Water
2 teaspoons Beef Bouillon -- Instant
1 1/2 teaspoons Salt
1 1/2 teaspoons Italian Seasoning
-----GARNISH-----
Parmesan Cheese -- Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese.

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Miss Allie's Chicken and Rice Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- 3-4 lb*
Salt
Pepper
1 Onion,lg,mild -- peeled/chopped
1 can Mushrooms -- drained (4 oz)
4 tablespoons Butter -- cut into small piece
3 cups Chicken stock -- boiling
1 cup Rice,long-grained -- uncooked

1. Preheat oven to 350'F.

2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.

3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

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Mitzi Gaynor's Hungarian Goulash *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 tablespoons Bacon fat
1 cup Onion -- chopped
2 1/2 pounds Lean veal -- cut into
1-1/2" cubes
2 tablespoons Paprika
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Margarine
2 cups Beef broth and water
1 cup Dry white wine
4 tablespoons Green -OR- red pepper
4 tablespoons Flour
1/2 cup Sour cream
Poppy seed noodles -- cooked and drained

Heat bacon fat in large, heavy skillet or dutch oven.
Add onions and saute 5 minutes. Remove and set aside.
Add remaining fat to skillet. Add meat and brown well on all sides. Sprinkle with paprika, salt, pepper and margarine. Add broth and water. Add wine, chopped pepper and reserved onion. Bring to a boil. Cover and simmer for an hour and a half to two hours, or until meat is tender when tested with fork. Remove from heat to serving platter. Strain drippings; combine flour and water, gradually stirring in drippings. Cook until thickeneed, stirring. Blend in sour cream, heat until hot. Spoon over beef cubes. Serve with poppy seed noodles.

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Mole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- cut in parts
1/2 tablespoon Of Mexican chocolate
4 cups Of water
1 Cube of chicken bouillon
1 Jar of mole
Salt to taste
1/4 cup Of tomato sauce

In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender.

In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings.

I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later.
Susy

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Mostaccioli

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb bulk Italian sausage
15 oz ricotta cheese
4 cups meatless spaghetti sauce
8 oz shredded Mozzarella cheese
1 lb mostaccioli (spear shape pasta) -- cooked and drained
1/2 cup freshly grated Romano cheese
1 beaten egg

In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli;
set aside. In a
bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2
to 3 qt
casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over
all; top with
remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. Top with
Romano cheese;
bake 5 minutes more or until mixture is heated through. Garnish
with fresh basil.
Makes 10-12 servings.
Note: can use 1/2 ground beef and 1/2 sausage
Input: 02/10/93

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Nutr. Assoc. : 3218 1281 4363 0 5072 0 3775



My Chili Mac

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Ground beef
1 large Onion -- diced
1 large Green pepper -- diced
15 ounces Tomato sauce -- or two 8 oz cns
1 quart Whole tomatoes
2 tablespoons Chili powder
1 tablespoon Crushed red pepper flakes
1 cup Elbow macaroni -- dry
32 ounces Kidney beans -- 2 cans

Brown and crumble ground beef in large dutch oven. Drain. Put hamburger back into dutch oven and add onion and green pepper. Cook until onion is translucent. Add tomato sauce plus one can of water. Add whole tomatoes and juice from can, cutting tomatoes into large chunks, if desired. Season with chili powder--we like it hot, so I use 2 T to 4 T of chili powder and 1-4 t. of crushed red peppers to start. If you are wimpy, start with 1 to 2 t. of chili powder and a sprinkle of red peppers and adjust at the end of cooking. Simmer over low flame for 45 minutes to an hour, stirring frequently. Add the elbow macaroni and cook for 10-15 more minutes, until done. Add the beans, slightly drained, and serve with french bread or crackers.

You can use a 28 oz can of tomatoes, crushed or cut up; add 1/2 cup celery, use 1-4 Thai hot peppers instead of the crushed red chili peppers or whatever else suits your fancy.

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New England Cranberry Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons All purpose flour
4 Whole cloves
1 teaspoon Salt
1 2" stick cinnamon
1 teaspoon Onion salt
1 can (16 oz) whole cranberry
1/4 teaspoon Pepper
Sauce
4 pounds Pot roast
1 tablespoon Vinegar
2 tablespoons Shortening

Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings.

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New England Lamb Bake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Cooking oil
Divided
2 pounds Boneless lean lamb
1 Bay leaf
1 Onion -- Chopped
1/2 teaspoon Dried rosemary
1/4 cup All-purpose flour
1/4 teaspoon Dried thyme
5 cups Chicken broth
1/2 teaspoon Salt
2 Carrots -- sliced
1/4 teaspoon Pepper
2 Leeks -- cut into 2 inch
3 Potatoes -- peeled and sliced
Pieces
1/4 cup Butter or margarine
2 tablespoons Minced fresh parsley

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole.
Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown.
Garnish with remaining parsley. Yield: 6-8 servings.

SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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New Orleans Daube

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Salt pork, chopped coarsely
1 md Onion, sliced
2 tb Chopped parsley
2 Bay leaves, crumbled
2 ts Salt
1 Or 2 cloves garlic, crushed
1 t (each) pepper and thyme
1/2 ts Ground cloves
1 (4-5 lb) beef roast (rump,
Round, or rolled chuck)
2 c Water
2 tb Sherry
1 lb Spaghetti, cooked

Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven. Add roast, water and sherry. Place sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices. Makes 10-12 servings. Note: If desired, strain pan juices and thicken with flour to desired consistency. For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturer's direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times, or until meat is tender. Note: Test for doneness; slice meat, if not fully cooked, return uncooked portion to bag to cook 3 to 5 minutes, or until done. Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX * 713-370-1448 From Lin Fields and Carole Walberg

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New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice
Ethnic Healthy And Hearty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red kidney beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257



NORTH CAROLINA CHOPPED BARBECUED PORK

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Crockpot Main Dish
Pork Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Pork shoulder roast
1/2 teaspoon Salt
1/2 teaspoon Celery seed
1/8 teaspoon Cinnamon -- ground
1/8 cup Vinegar -- cider
1/4 cup Catsup
1/4 teaspoon Chili powder
1/4 teaspoon Nutmeg -- ground
1/4 teaspoon Sugar
1/2 cup Water
Vinegar, cider -- to taste
Sauce, Tabasco -- to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice.
The vinegar produces a very interesting taste.
However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state.

FROM: Spoonbread and Strawberry Wine
Apple's comments: I made this for supper tonight and it is GOOD! :)
Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Nuevo Laredo Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak* -- sliced 1/2" thick
12 ounces beer
2 cloves garlic -- minced
1 1/3 cups all-purpose flour
2/3 cup masa harina
2 teaspoons cumin seed -- toasted and ground
1 teaspoon ground dried red chile -- prefer. New Mexican
1 teaspoon salt
1/2 teaspoon dried oregano -- preferably Mexican
1 egg
oil -- preferably canola

* Twice tenderized by the butcher

This nearly nouvelle CFS features a beer bath, border seasonings, and a crust made with masa harina, the specially-treated cornmeal used for tortillas and tamales.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.

While the steaks are soaking, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.

Dredge the steaks in the masa-flour mixture, then in the beer and egg. Dunk them back in the flour again, patting the flour in well to absorb moisture.

Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks. Bring the oil's temperature to 325 degrees F, and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream White Gravy from the drippings.

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

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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm


Olive Garden Capellini Primavera

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1/4 lb Butter
1 1/2 c Onion -- chop
3/4 c Carrots -- julienne
12 oz Broccoli florets -- 1" pcs
8 oz Mushrooms -- slice
1 1/4 c Yellow squash -- slice thin
-- and halve
1 t Garlic -- mince
1 1/2 c Water
1 tb Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes
-- mince
1 1/4 c Crushed tomatoes in puree
1 tb Fresh parsley -- chop fine
1/4 ts Oregano
1/4 ts Rosemary -- ground
1/8 ts Crushed red pepper flakes
1 lb Fresh angel hair pasta -- cook
1/2 c Parmesan cheese

Melt butter in a Dutch oven over medium heat. Saute onions, carrots
and broccoli for 5 minutes. Add mushrooms, squash and garlic and
squat for 2 minutes longer. Add remaining ingredients, stir well and
bring to a simmer. Cook for 8 to 10 miniutes or until veggies are
tender and flavors are well-blended. Serve over cooked pasta.
Sprinkle Parmesan over the top and serve.

Source: The Olive Garden.

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Olive Garden Con Zucchini

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
Sauce
1/3 c Olive oil
1 c Onion -- chop
1 lb Fresh mushrooms -- divide
1 1/2 ts Garlic -- mince
3 c Tomatoes -- crush
16 oz Can tomatoes -- dice; drain
1 1/2 c Tomato puree
1 c Black olives -- slice; drain
2 ts Capers -- drain
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini
4 lg Aucchini -- slice lengthwise
-- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cook
Parmesan -- grate

SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
onions are very soft, stirring frequently. Add garlic and mushroom
quarters and cook 5 minutes, stirring constantly. Add remaining
ingredients, stir and bring to a simmer. Reduce heat and simmer 20
minutes, stirring frequently.

ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute about 3 minutes
per side just until tender. Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil
as needed.

Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra
sauce and Parmesan cheese.

Souce: The Olive Garden.

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Olive Garden Pasta Fagioli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1 lb Can undrained northern beans
2 cn Sliced-style stewed tomatoes
1 lb Jar prego spaghetti sauce
2 Ribs celery -- slice thin
1 sm Onion -- chopped
2 c Small spiral pasta -- uncooked
Salt and pepper

Combine everything in Dutch oven on medium-high. Bring just to a
boil; turn to low. Cover pan with lid and allow to cook gently 30
minutes or until pasta is tender. Source: Gloria Pitzer

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Olive Garden San Marco

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Vegetables
W/Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
Vegetables
1 c Green bell pepper -- julienne
1 c Red bell pepper -- julienne
1 3/4 c Broccoli florets -- cut small
1 c Zucchini -- slice 1/4"; then
1 c Yellow squash -- slice 1/4"
-- then halve
3 tb Pure olive oil
PASTA
6 c Fresh fettuccine -- cook
-- drain
1 tb Pure olive oil
SAN MARCO SAUCE
3 tb Pure olive oil
2 lb Chicken thigh meat -- skin
-- bone, 1" cubes
2 lg Yellow onions -- 1/8" dice
1 c Carrots -- peel -- julienne
1 tb Garlic -- chop fine
1 c Chicken broth
28 oz Can Italian plum tomatoes
-- w/juice
1 t Dry oregano
1 t Dry rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra or similar quick-
-- mixing flour

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over
moderately high heat and add the olive oil. When the oil is fragrant,
add the chicken meat pieces and saute, turning frequently for 5 or
minutes until lightly browned on all sides. Add the onions and
carrots and saute, stirring constantly, until the onions are
trnaslucent, about 2 minutes. Add the garlic and saute about 30
seconds. Do not allow the garlic to brown. Immediately add the broth
to the pot. Stir bits and pieces loose from the bottom of the pot.
Add all additional ingredients, lower the heat to a gently simmer and
cover the pot. Simmer gently, stirring occasionally, until the
chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 tb oil to a heavy skillet
and saute the bell peppers, squashes and broccoli over medium heat
until just crisp-tender. Add the veggies to the sauce when the
chicken meat is tender, blend all together and turn off the heat.
Adjust the salt, pepper and herb levels to taste. Toss the cooked
pasta with 1 tb oil to prevent sticking and add to the sauce; blend
chicken, veggies and sauce thoroughly and serve along with Parmesan
cheese.

Source: The Olive Garden.

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ONE, TWO, THREE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 each Sm Cabbage
1 can Tomato soup -- undiluted
Salt & pepper -- to taste

Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage. Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.

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ONE-HOUR PAELLA

Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :1:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 12-Ounces Italian sausage links -- cut into 1" pieces
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
2 large garlic cloves -- crushed
2 each boneless skinless chicken breast halves -- cut into 1" pieces
1 1/2 cups long-grain rice
2 1/4 cups chicken broth
salt
pepper -- freshly ground
12 medium prawns -- in shells
2 medium tomatoes, peeled -- quartered, seeded
1 pinch saffron -- ground
French bread

Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.

Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.

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Nutr. Assoc. : 3775 0 0 0 0 325 3977 0 0 4437 1372 1516 1301 593



ONION/BASL/PASTA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Onion -- sweet
1/2 cup Olive oil
1/4 cup Brandy
1/2 teaspoon Salt & pepper

going then start the pasta. Slice the onions nice and thin. In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.Lower the heat and cook til they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan.

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Oriental Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Vegetable Stock
1 cup Broccoli florets
Sm Onion -- thinly sliced *
Carrot -- shredded
Cloves Garlic -- minced
1 cup Sliced Mushrooms (3 oz)
1 tablespoon Minced Gingeroot
1/2 cup Peas
1 1/2 tablespoons Soy sauce
2 ounces Buckwheat Noodles (1/2 cup)
Stalks Bok Choy **
1/2 pound Firm Tofu -- cut in 1/2" cubes
Sweet red Pepper -- julienned
1/4 cup Watercress leaves

* or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients.
Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
EGG THREADS:
In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)

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Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Finely Chopped Onion
1 1/2 cups Beef Broth Or More Wine
2/3 cup Finely Chopped Carrot
1 pound Can Italian Tomatoes
2/3 cup Finely Chopped Celery
Cut Up -- With Juice
1/4 cup Butter Or Margarine
1/2 teaspoon Dried Basil -- Crushed
1 teaspoon Minced Garlic
1/4 teaspoon Dried Thyme -- Crushed
Lemon Peel -- Cut In Strips
2 Bay Leaves
2 Veal Shanks *
2 Parsley Sprigs
3/4 cup Flour
Salt
1/2 cup Oil
Freshly Ground Black Pepper
1 cup Dry White Wine

* Veal shanks should be sawed into 8 pieces about 2 inches long.
~-------------------------------------------------------------------------
Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350øF about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times

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Outrageous Baked Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Green beans
1 each Pork & beans
1 each Kidney beans -- (all drained
1 each Chili -- with & without bean
Green onions -- sliced to tas
1 each Bell pepper -- diced
1 cup Chili sauce
2/3 cup Brown sugar
4 ounces Bacon -- cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes. Then simmer for at least 2 hrs.,Stirring occasionally, so mixture doesn't catch & burn. I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, you'd like. It's always real nice to hear such nice compliments from others much more experienced than I. I think this is a real nice alternative to the usual bean fare. Makes 1 1/2 quarts on single recipe.

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OVEN STEW

Recipe By : HUBERT
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *

Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix
meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,
sugar, and salt; stir into meat mixture(s). Stir in tomatoes and
burgundy. Cover; bake 4 hours or until meat is tender. Makes 12
servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted
for the burgundy.




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Ox-Tail Stew

Recipe By : The Canadian Living Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
4 pounds oxtails -- cut at joints
2 tablespoons shortening
2 onions -- cut in quarters
4 cups boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots -- cut in chunks
3 potatoes -- cut in chunks
2 cups rutabaga -- chopped
1 cup celery -- diagonally sliced
1/2 cup cold water -- optional

In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a
few at a time, until evenly coated. Set aside any leftover flour mixture.
In large flameproof casserole or Dutch oven, melt shortening over
medium-high heat. Brown oxtails completely, adding more shortening if pan
looks dry. Set aside as they brown. Add onions to pan and cook until
softened. Drain off any excess fat. Stir in boiling water, bouillon cubes
and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven
for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty,
prepare recipe to this point. Cool and refrigerate overnight; remove fat
before continuing.) Add carrots, potatoes, rutabaga, celery and remaining
salt to stew. Cover and bake for about 45 minutes longer or until
vegetables are tender and stew is heated through. If desired, thicken
stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir
into stew and heat to boiling, stirring constantly.




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Ozark Mountains Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Beef Cubes
28 ounces Can Tomatoes
2 tablespoons Flour
3 tablespoons Chili Powder
1 tablespoon Paprika
1 tablespoon Cinnamon
1 teaspoon Chili Powder
1 teaspoon Ground Cloves
2 teaspoons Salt
1 teaspoon Dry Crushed Red Peppers
3 tablespoons Lard
2 cups Potatoes -- chopped
2 each Onions -- sliced
2 cups Carrots -- chopped
1 each Clove Garlic -- minced

Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).
Source: Missouri Cookin'

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Pacific Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Boneless chuck roast
1 Large onion -- chopped
8 Cloves fresh garlic
Flour
1 1/2 teaspoons Salt
Water
1/2 teaspoon Black pepper
1 tablespoon Worchestershire sauce
1/4 teaspoon Red pepper
1/4 cup Tomato juice
Oil for browning
Salt to taste
1 1/2 Cups water

Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.
Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water.
Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

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PAELLA A LA NEAR EAST

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
OZBURN (HBWK07A)
1/4 pound Bulk pork sausage
3 Whole chicken legs -- split

x Vegetable oil 1/2 c Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c Frozen peas 12 Mussels; clean, scrub
Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.
Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed. (wrv)

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PAELLA CASSEROLE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
OZBURN (HBWK07A)
1/2 pound Chorizos or Italian sausage
Links -- sliced
3 pounds Fryer -- cut in serving piece

x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas
Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.
Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams and shrimp on top of rice mixture.
Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.
(Wrv).

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PAELLA-GUY

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Shrimp -- prawns - raw
1 1/2 Clams -- live
3 pounds Chicken -- - cut frying up and
1/3 cup Olive oil
2 Lg Onion -- - chopped
4 cups Garlic -- mashed to a paste
1/4 teaspoon Saffron -- spanish
2 teaspoons Salt
2 cups Rice -- uncooked
6 cups Hot water
1 cup Sweet red pimientos

OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside.
Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells.
Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.
The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen. GUY FROM:
GUY ATTWOOD (NFWF89A)

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Pam's Corn Bread Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken or turkey giblets
5 cups water
1 rib celery - halved
1 medium carrot - halved
1 small onion - quartered
1/2 teaspoon salt
2 boxes corn muffin mix - 1 lb each
1 cup fresh parsley - minced
3/4 cup green onions - finely chopped
3/4 cup celery - finely chopped
1/2 cup green bell pepper - finely chopped
1 teaspoon fresh garlic - minced -- (or 1/2 tsp garlic
-- powder)
3/4 teaspoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon poultry seasoning
1 pound sausage mixture - uncased -- preferably spicy
1/2 cup butter
2 cups reserved giblet broth - fat skimmed from
-- top

Queen Ida writes, "A moist and spicy holiday dressing" is how my daughter, Ledra, describes this piquant dish as prepared by my daughter-in-law. The dressing is fully cooked, and needs only a few minutes in the oven or microwave to reheat. Despite the modern shortcut (a muffin mix), it takes a little time to prepare, but the giblets and broth can be cooked a day early, cooled, and refrigerated until the next morning. Ingredients may be halved to serve 6 as a dressing to accompany roast chicken or duck."
===========DIRECTIONS=================== 1. Place giblets, the water, celery halves, carrot, quartered onion, and salt in a large, deep saucepan. Bring just to a boil, skim until foam (if any) subsides, reduce heat, and boil slowly until giblets are tender (about 1 hour). Drain, reserving solids and liquids separately. Chop giblets or pulse in a food processor.
2. While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces.
3. Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve.
4. In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal.
5. Reheat shortly before serving.
From Cookin' with Queen Ida ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner

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Parisian Gnocchi

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c 1% low-fat milk
1 tb margarine
1/2 ts salt
1 c all-purpose flour
2 eggs
2 egg whites

Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes. Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside. Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi).

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Serving Ideas : Serve immediately.

NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with flour.

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Pasta E Fagioli -2

Recipe By : Rebekah Ashmore
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----In A Dutch Oven, Saute Together-----
Olive Oil
1/2 Lb Italian Sausage
1 Med Onion -- chopped
4 Cloves Garlic -- minced
------Add------
2 Cans Stewed Tomatoes
1/2 Jar Spaghetti Sauce -- Prego
3 Cups Water
1 Chicken-Flavored Bullion Cube
1 Bay Leaf
1 Can Great Northern Beans -- undrained
2 Stalks Celery -- sliced
6 Baby Carrots -- cut into matchsticks
1 Tsp Dried Parsley
Salt And Freshly Ground Pepper -- (LOTS of pepper!)

Bring to a boil, then reduce heat and cover and simmer for an hour or so.

Then add:
2 cups of "salad macaroni" and more water, if necessary, and simmer until
the pasta is done (about 15 minutes). Serve with crusty french bread and
the wine of your choice.

Comfort food!!

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PASTA WITH GREEN BEANS AND MUSHROOMS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- cleaned, 1 1/2 inch
1/2 pound mushrooms -- cleaned and sliced
1 onion -- sliced
5 cloves garlic -- minced
1/2 cup red wine
32 ounces canned tomatoes -- crushed
2 teaspoons basil
1 teaspoon marjoram
freshly ground black pepper
1 pound pasta

Put wine in a large skillet or dutch oven.
Add all veggies and herbs, let simmer, covered, for 10 to 15 minutes.
Add crushed tomatoes.
Let simmer 30 minutes or until you are ready for it.
Cook pasta in unsalted, unoiled water.
Combine and enjoy.

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Pear Butter

Recipe By : SOUTHERN LIVING CD Rom Program/Supersew
Serving Size : 16 Preparation Time :0:20
Categories : Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Large Ripe Pears (About 5 Pounds) -- quartered and cored
1 Cup Water
2 Cups Sugar
1/2 Teaspoon Grated Orange Rind
3 Tablespoons Orange Juice
1/4 Teaspoon Ground Nutmeg

Combine pears and water in a large Dutch Oven. Cover and cook over medium-low
heat 40 minutes or until pears are soft, stirring occasionally.

Drain. Press pears through a sieve or food mill, measure 1 quart of puree.
Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over
medium heat, stirring frequently, for 15 minutes or until mixture thickens.
Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch
headspace, wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. yield: 2 pints

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NOTES : For butters, the fruit is pureed instead of chopped, and the amount of sugar is usually lower than in other fruit spreads.


Pheasant in Beer

Recipe By : DLGREAT
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pheasant, cleaned -- cut in pieces
1/4 cup flour
salt & pepper -- to taste
1 cube butter/margarine
2 cans beer (Budwiser is good)
1 pint heavy whipping cream
1/4 cup chopped fresh parsley

Dredge pheasant in flour, salt & pepper. Melt butter in Dutch Oven and brown pheasant over medium heat. Add beer, bring to boil and cover and simmer 1 hour. Add cream and parsley and heat but do not let boil again. Serve over mashed potatoes. This smells so good when it's cooking, you will be really hungry by the time it is done. But not a low cal meal.

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Pickled Beet And Onions

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pickles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Med. Beets
Vinegar
2 1/2 cups Sugar
2 tablespoons Whole Mixed Pickling Spices
2 teaspoons Salt
3 1/2 cups White Vinegar
1 1/2 cups Water
2 pounds Med. Onions

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets.
Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal.
Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE:
~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

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Pickled Corn

Recipe By : moffats@telerama.lm.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups corn
3 1/2 cups shredded cabbage
1 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3 1/2 cups vinegar
2 cups water
2 cups sugar
2 tbsp dry mustard
1 tbsp ground tumeric
1 tbsp mustard seed
1 tbsp celery seed
1 tbsp salt

Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving
1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-
water bath.

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NOTES : Yield: 6 - 7 pints Source:Bountiful Harvest.


Pilav Kuzulu (Lamb Pilaf)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Lamb
Rice/Grains Pilaf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tomatoes -- peeled
2 tablespoons Pine nuts (pignoli)
4 tablespoons Olive oil
3 tablespoons Raisins
2 Med. onions -- chopped
1 Green pepper -- sliced
2 pounds Lamb -- cubed
1 1/2 cups Long grain rice
Salt and black pepper
1/4 cup Fresh parsley -- chopped
1/4 teaspoon Cinnamon
3 cups Beef broth

*Note: Tomatoes should be seeded and chopped.

Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

**If the lamb I use has bones, I throw them in the pot too for extra flavor.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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PINTO BEANS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Water
2 cups Pinto Or Black Beans -- 1 lb
1/2 cup Onion; Chopped -- 1 Md
1/4 cup Vegetable Oil
1 teaspoon Salt
1 teaspoon Cumin Seed
2 each Cloves Garlic -- Crushed
1 each Bacon -- Slice

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

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Polish Noodles

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
/4 c Sweet butter
oz Sour cream, light if desired
don't use non-fat)
lb Ham, cubed
6 oz Ripened tomatoes, chopped
c Elbow macaroni, cooked al
ente (be careful not to
vercook)
oz Maggi Seasoning or 1 Tbsp.
oy sauce
/2 t Salt, optional
/2 t Pepper
Green onions, chopped

Brown butter in Dutch oven. Add remaining ingredients except onions,
salt (if using) and pepper. Mix well. Simmer uncovered for 10
minutes. Add onions and cook 5 minutes more.

Melinda's notes: I got this from an old *P acquaintance long ago. I
don't know how original Polish it is since it uses Maggi Seasoning,
which I think is German, but we like it. Maggi Seasoning comes in a
square-ish brown bottle and can be purchased in the gourmet section
of your supermarket. I always omit the salt. The original recipe
called for 4 oz. sour cream, but I like it with 8 oz. I usually use
the light sour cream, but the non-fat doesn't do well, it seems to
just dissolve and become tasteless.

Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes

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Poorman's Jambalaya

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Pork
Rice Sausage
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SEASONING MIX***
4 small Whole bay leaves
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dry mustard
1/4 teaspoon Ground red pepper -- (cayenne)
1 teaspoon Gumbo file' -- (i.e. file' powder)
-- optional
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
***MEATS***
4 tablespoons Margarine or oil for frying
1 pound More or less of ham -- diced -- firm and
-- lean is best.
1 pound More or less of smoked sausage -- diced. (Eckridge)
***VEGETABLES & RICE***
1 1/2 cups Chopped onions.
1 1/2 cups Chopped celery
1 cup Chopped green bell peppers -- (may substitute red
-- bell peppers for
-- color if they are
-- cheap)
1 1/2 teaspoons Minced or chopped fresh garlic
2 cups Uncooked rice
-- (Uncle Ben's
Converted)
4 cups Chicken stock

Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron skillet (dutch oven) over medium high heat. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally. Add the stock, stirring well. Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45 minutes until rice is tender and until all the liquid is absorbed. Stir occasionally toward the end of cooking time. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 Shared by "Fred Towner"

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Pork And Chili Burritos

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
call for flour -- tortillas rather tha
Here is a -- somewhat intricate v
this handy snack. -- Created by:
Studio City
3 pounds boneless lean pork -- cut in 1


lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped
1 lb tomatillos
Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.) flour tortillas Shredded Monterey Jack and cheddar cheeses
Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
Converted by MMCONV vers. 1.40

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Pork Braised with Celery Avgolemono

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Meats
Pork/Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 Bunch celery
3 pounds Lean shoulder or leg of pork
2 tablespoons Flour
4 tablespoons Butter or margarine
2 Egg yolks
1 Onion -- finely chopped
1 1/2 Lemons (juice only)
Salt & freshly ground pepper
Parsley or celery leaves
3 cups Hot water (approximately)

Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the fat and skin may be left on during the cooking and removed later). Melt 2 tablespoons of the butter in a heavy pan or Dutch oven. Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears. Season with salt and pepper, add hot water to cover, then cover and simmer gently (or bake in a 325 F oven) for 30 to 35 minutes, or until almost tender. (The timing is important because the celery is to be added and cooked with the pork only until both are tender but not overcooked.)
Meanwhile, prepare the celery. Wash the stalks and scrape the heavy ones slightly. Cut each stalk once lengthwise (if large) and then across into 1-1/2 inch slices. (Use the leaves as well, if desired, but a few might be saved for a garnish or an accompanying salad.) Add the celery to pork and continue simmering 25 minutes until both are tender. Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat. Keep warm. Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1-1/2 cups. Keep hot while you prepare the avgolemono.

To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan. Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat. Stir until the sauce comes to a boil. Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while. Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid. Mix well and cook over low heat until thickened. Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm.

Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding it to the pork. A little scraped, diced carrot may be added with the celery.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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Pork Collioure Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork/Ham Soups/Stews
French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Pork shoulder
2 tablespoons Grated horseradish -- trimmed of fat,
cut into 1-in cubes
1/2 cup Fresh lemon juice
1/2 tablespoon Salt
4 cups All-purpose broth
1/2 teaspoon Ground black pepper
low-sodium chicken broth
1/4 cup Vegetable oil
2 Bay leaves
1 medium Onion
4 Sprigs fresh thyme -- -=OR=-
peeled and roughly chopped
1/2 teaspoon -Dried thyme
2 tablespoons Flour
1/2 cup Whipping cream
2 cups Dry white wine
3 medium Parsnips -- peeled
1/4 cup Tarragon vinegar
and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat.
Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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