dutch food recipes 4

dutch food recipes 4

Pork Stew

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

Amount Measure Ingredient -- Preparation Method
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1 Small red bell pepper
1 Small butternut or acorn squ
1 Small yellow bell pepper
2 1/4 ounces Sliced ripe olives
1 pound Pork boneless loin -- cubed
Fresh Tomato Salsa
1/2 pound Bulk chorizo sausage
1 1/2 cups Yellow cornmeal
1 Lge onion -- chopped (about 1
1/2 cup Flour
2 Cloves garlic -- finely choppe
1 cup Sour cream
1 cup Beef broth
2/3 cup Milk
1 tablespoon Dried basil leaves
1/4 cup Oil
1 tablespoon Dried cilantro leaves
2 teaspoons Baking powder
2 teaspoons Ground red chiles
1/2 teaspoon Baking soda
1 cup Whole kernel corn
1/2 teaspoon Salt
1 Med tomato -- chopped (about 1
1 Egg

~-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper. Reserve slices.
Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink. Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture. Cook 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture. Carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa.

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Pork Stew with Beer

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

Amount Measure Ingredient -- Preparation Method
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2 pounds Pork boneless shoulder
1 teaspoon Salt
1 tablespoon Olive or vegetable oil
1 teaspoon Ground cumin
1 Med onion -- chopped
1/2 teaspoon Dried oregano leaves
2 Cloves garlic -- finely choppe
12 ounces Beer
1 Can (8 1/4 oz) whole tomatoe
1 Red pepper -- cut pieces
1 Red serrano chile -- finely ch
Hot cooked rice
2 tablespoons Snipped fresh cilantro

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice.

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Pork Stew With Corn Bread Topping

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Red Bell Pepper -- Small
1 each Yellow Bell Pepper -- Small
1 pound Pork; Boneless Loin -- *
1/2 pound Chorizo Sausage -- Bulk
1 cup Onion; Chopped -- 1 Large
2 each Cloves Garlic -- Finely Chopped
1 cup Beef Broth
1 tablespoon Basil Leaves -- Dried
1 tablespoon Cilantro Leaves -- Dried
2 teaspoons Red Chiles -- Ground
1 cup Corn -- Whole Kernel
1 cup Tomato; Chopped -- 1 Medium
1 each Squash; Small -- **
2 1/4 ounces Sliced Ripe Olives -- Drained
-----CORN BREAD TOPPING-----
1 1/2 cups Cornmeal -- Yellow
1/2 cup Unbleached Flour
1 cup Dairy Sour Cream
2/3 cup Milk
1/4 cup Vegetable Oil
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 each Egg -- Large
-----GARNISH-----
Fresh Tomato Salsa -- ***

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe.
~------------------------------------------------------
~----------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each).
Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.
Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.
Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes.
Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

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Pork with Coriander

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

Amount Measure Ingredient -- Preparation Method
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2 pounds Pork boneless shoulder
1 teaspoon Salt
1 tablespoon Oil
1/4 teaspoon Pepper
1 cup Dry white wine
1 pound New potatoes -- cut into halve
1 tablespoon Ground coriander
8 ounces Mushrooms -- cut into halves

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling.
Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.

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Port & Kraut

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

Amount Measure Ingredient -- Preparation Method
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3 pounds spareribs -- in serving pcs.
2 teaspoons salt
1/4 teaspoon pepper
1 can sauerkraut -- undrained
2 medium carrots -- shredded
1 unpared tart apple -- finely chopped
1 1/2 cups tomato juice
2 tablespoons brown sugar
2 to 3 t. caraway seed

Season ribs with salt and pepper and place in a Dutch oven or 8x13" pan.
Combine remaining ingredients; spoon under and over ribs.
Bake, covered, 350 degrees for 2 1/2-3 1/2 hours or until done. Baste several times with juices during the last hour of cooking.

4-6 servings.

Posted in KitMail by coxk@wsu.edu (Kathy Cox).

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Pot 'n Cot Roast

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

Amount Measure Ingredient -- Preparation Method
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5 pounds Chuck Arm Pot Roast
30 ounces (1 Cn) Apricots *
2 teaspoons Instant Minced Onion
1 teaspoon Marjoram
1 teaspoon Basil
1/4 teaspoon Pepper
1/3 cup Cream or Cooking Sherry
1 teaspoon Salt

* Apricots may either be halves or whole canned apricots.
~------------------------------------------------------
~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat.
Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.

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Pot Roast Mediterranean

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

Amount Measure Ingredient -- Preparation Method
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5 pounds eye round of beef -- tied
pimento-stuffed olives
3 lg cloves garlic -- slivered
1 medium onion -- sliced
1 rib celery -- cut in chunks
1 lg bay leaf
4 whole cloves
1 tablespoon sugar
1/4 teaspoon summer savory
1/4 teaspoon peppercorns
1/4 teaspoon salt
1 1/2 cups dry red wine
2 tablespoons olive oil (or other oil)
6 med. new potatoes -- peel
4 carrots -- 2" sticks
1 cup tomatoes -- diced
1 tablespoon flour

With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"

From the recipe files of Carole Walberg

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Pot Roast with Mustard Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish
Pot Roast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds Boneless beef chuck shoulder
4 cups Water
1 cup Dry white wine
1 1/2 teaspoons Thyme
2 teaspoons Cornstarch
2 teaspoons Chopped parsley
2 tablespoons Olive oil
1 cup Condensed beef broth
Garlic cloves
1/2 teaspoon Black pepper
2 1/2 teaspoons Dijon mustard

ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings.
Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup.

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Potato Gnocchi

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

Amount Measure Ingredient -- Preparation Method
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1 lb unpeeled round red potatoes
- (3 medium)
1 t olive oil
1 garlic -- minced
3/4 c all-purpose flour
1/2 ts salt
Vegetable cooking spray

Place potatoes in a saucepan; add water to cover. Bring to a boil; partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel potatoes, and place in a bowl; mash. Set aside. Heat oil in a small nonstick skillet over medium-high heat. Add garlic, and saute 30 seconds. Add to mashed potato; stir well. Add flour and salt, stirring to form a soft dough. Turn dough out onto a well-floured surface. Divide dough into 4 portions, and shape each portion into a 16-inch-long rope. Cut each rope into 16 (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape. Place gnocchi on a baking sheet coated with cooking spray, and set aside. Bring 14 cups water to a boil in a large Dutch oven. Add half of the gnocchi, and cook for 1-1/2 minutes. (Do not overcook or gnocchi will fall apart). Remove the gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with the remaining gnocchi. Yield: about 64 gnocchi (serving size: 16 gnocchi).

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Serving Ideas : Serve immediately.

NOTES : Basil Variation: Add 1/3 cup finely chopped fresh basil to mashed potato with flour and salt. Spinach Variation (Gnocchi Verde): Add 1-1/2 cups finely chopped fresh spinach to mashed potato with flour and salt.

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Potluck Surprise

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

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Elbow Macaroni -- Uncooked
1 1/2 pounds Lean Ground Beef
1/2 cup Onion; Chopped -- 1 Md
1 1/2 teaspoons Salt
1 teaspoon Italian Seasoning
1/4 teaspoon Pepper
1 each Eggplant; Sm -- *
1 cup Dairy Sour Cream
1/4 cup Pimento; Chopped -- **
2 cups Cheddar Cheese; Shredded -- 8oz

* Peel and cut the eggplant into 1/2-inch cubes.
There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------
~----------------- Heat the oven to 350 degrees F.
Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.
Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

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Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Free-range chicken (4 lb)

8 ounces Small spring carrots
1 Bay leaf
8 ounces Small onions (pickling size)
Salt -- black pepper
8 ounces Button mushrooms
1/4 pint White burgundy
I oz butter
2 large Egg yolks
1 Long branch tarragon or
1/2 pint Double cream
1 Sprig each thyme, rosemary

Serves 6
Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.

Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.

Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
Pour imme- diately over the chicken and serve without delay.

The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4
Posted by Stephen Ceideberg

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Poulet Chasseur

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

Amount Measure Ingredient -- Preparation Method
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2 Chickens (3-1/2 to 4 lbs ea)
2 cups Low-sodium chicken broth -- cut up
Salt and pepper -- as desired
2 Bay leaves
1/3 cup Cooking oil
1/2 pound Bacon -- cut into 1/2-in cube
2 medium Onions
1/2 pound Mushrooms -- sliced
peeled and roughly diced
1/4 cup Brandy
2 medium Carrots -- roughly diced
1/4 cup Milk
1 Celery stalk -- roughly sliced
1/4 cup Cream
1 tablespoon Minced garlic
1 tablespoon Chopped fresh tarragon
4 tablespoons All-purpose flour

PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Pumpkin Stew

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef round -- boneless, cubed
1 tablespoon butter -- not margarine
1 medium onion -- coursely chopped
2 stalks celery -- coursely chopped
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
5 pounds pumpkin
1/4 cup all-purpose flour -- sifted
1 cup frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute
until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to
boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.
Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top &
trimmings; cut into 1" cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake pumpkin shell 20 mins.
Stir flour into 1 cup water; add stew with peas. Cook, stirring until
thickend; spoon into shell & serve. Note: Do not place pumpkin on direct
heat.




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Queen Ida's Chicken And Dumplings

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
====CHICKEN STEW===========
4 pounds Chicken - cut into serving pieces
3 cups water
2 cups chicken broth - strong
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove - minced -- (about 1 tsp)
1 1/2 celery ribs
1 lg e onion - halved
2 tablespoons parsley - chopped
====DUMPLINGS==============
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk
3 tablespoons flour - mixed with 1/3 cup water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.
To make dumplings: Sift flour, baking powder, salt, and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.
With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.
Cookin' with Queen Ida Prima Publishing P.O. Box 1260QI Rocklin, CA 95677
ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner

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QUICK TURKEY AND SAUSAGE PAELLA

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
OZBURN (HBWK07A)
1 pound Turkey cutlets -- cut 1/2"

3/4 pound Chorizo or other sausage -- cut in slices
1 medium Onion -- thinly sliced
1 small Red bell pepper
1 1/4 tablespoons Olive oil
2 medium Dried hot red chilies
1/4 teaspoon Dried thyme
1 each Bay leaf
1 1/2 cups Long grain rice
1/2 cup Dry white wine
1 3/4 cups Chicken stock
8 ounces Can Italian tomatoes
1/4 teaspoon Saffron

x Salt and ground pepper 3/4 c Frozen peas; thawed
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)

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Red Beans and Rice 2

Recipe By : MRSBOWLER
Serving Size : 12 Preparation Time :4:00
Categories : Main Dish Rice
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound kidney beans
1/2 pound pinto beans
4 cups water
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can tomatoes -- 16 oz., pureed
4 ounces pimientos -- drained
1 large green pepper -- chopped
1 large red pepper -- chopped
1 large onion -- chopped
1 cup celery -- chopped
4 ounces green chiles
1/4 cup fresh parsley
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon cider vinegar

Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2
minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse
beans.

Return beans to Dutch oven with broth, garlic, and bay leaves. Bring to a
boil. Reduce heat; cover and simmer 1 1/4 hours.

Stir in remaining ingredients. Cover and simmer 1 hour or until beans and
vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot
rice.

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NOTES : Taste of Home Magazine.Serving Size : 12 Preparation Time :4:0


Red Beans and Rice with Smoked Sausage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dried red beans
1 each Garlic clove chopped
1 1/2 pounds Smoked sausage cut
1 teaspoon Dried thyme
Into chunks
1 teaspoon Ground pepper
8 ounces Smoked ham shanks
1/2 teaspoon Sage
1 each Large onion chopped
1 pinch Cayenne pepper
Salt
Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat.
Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.
Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

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RED BEANS, PASTA, SAUSAGE & TOMATOES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Dry red beans
12 Ripe plum tomatoes -- -=OR=-
28 ounces -Can whole peeled tomatoes
1/2 pound Rigatoni -- =OR=- other tubular
2 large Swiss Chard leaves -- (red or green)
1 tablespoon Olive oil
6 Italian-style sausages -- each cut in 2-or-3 p
1 tablespoon Minced garlic
1/2 cup White wine
1 tablespoon Fresh oregano leaves -- -=OR=-
1 teaspoon -Dried oregano leaves
1/2 teaspoon Salt -- or as desired
1/2 teaspoon Ground black pepper

PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside.

PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes.
When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Red Cabbage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable Oil
1 teaspoon Sugar
2 small Onions -- Sliced
1 large Apple -- Tart * OR
2 pounds Red Cabbage -- Shredded
1/2 cup Applesauce
2 tablespoons Vinegar
1/2 cup Red Wine
Salt To Taste
1/2 cup Beef Broth -- Hot

* Core and peel apple, then fine chop it.
~-------------------------------------------------------------------------
Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve.

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Red Wine-And-Garlic Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Cooking oil
1 teaspoon Whole black peppercorns
1 Beef round or rump roast
2 Bay leaves -- (about 4 lb)
2 medium Carrots -- roughly diced

1 Celery stalk -- roughly sliced
1/2 teaspoon -Dried thyme leaves
24 Garlic cloves -- peeled
1 cup Low-sodium chicken broth
2 cups Dry red wine
2 tablespoons Butter
Salt -- to taste

HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.
Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Rhubarb Chutney

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Diced fresh or frozen
1/2 cup Diced candied citron -- rhubarb
2 cups Diced peeled apples
1/2 teaspoon Ground nutmeg
1 Orange
1/2 teaspoon Ground allspice
1 Lemon
1/2 teaspoon Ground cloves
2 cups Packed brown sugar
1/2 teaspoon Ground cinnamon
1 cup Raisins
1/4 teaspoon Salt
1 cup Currants

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
About 6 half-pints
SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93

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Rindergulasch (Beef Goulash)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 each Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.

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Rindfleisch-eintopf (Beef Stew)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Shortening
3 pounds Rump Roast -- Boneless
2 cups Onions -- Sliced
1/4 cup Unbleached Flour
2 tablespoons Salt
2 tablespoons Sugar
Pepper -- To Taste
2 teaspoons Mustard -- Dry
1/2 teaspoon Celery Seed
1/4 cup Water
1 pound Tomatoes -- (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water.
Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

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Risotto with Shrimp and Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice/Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Dried mushrooms (porcini)
1 medium Onion -- chopped
2 cups Hot water
1 Clove garlic -- minced
1 can Chicken broth (14 oz)
2 cups Arborio rice -- uncooked (OR
1 cup Water
rice)
1 cup Dry white wine
1 1/2 lb medium shrimp -- peeled
2 medium Tomatoes
deveined
1 medium Bunch broccoli
1/2 cup Fresh basil leaves -- torn
4 tablespoons Butter or margarine


Soak dried mushrooms in hot water until soft, at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered. Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces. Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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Roasted Beef with Horseradish Cream

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LISA HLAVATY FDGN81A-----
1/4 cup Vegetable oil
2 tablespoons Cider vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Garlic -- minced
1/4 cup Chopped fresh parsley
3 1/2 pounds Beef chuck roast
-----HORSERADISH CREAM-----
1/2 cup Dairy sour cream
1/2 cup Mayonnaise
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
1 teaspoon Dijon mustard
1/4 cup Fresh parsley

In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes

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Rosilyn's Ham Topped Macaroni and Cheese

Recipe By : Rosilyn
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Ham
Main Dish Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups elbow macaroni
1 Tablespoon salt
6 cups water
1/4 pound lean ham OR -- 1/2 pound bacon
2 cups milk
4 Tablespoons butter or bacon drippings
Salt and pepper -- to taste
1 teaspoon Worcestershire sauce
1 small onion -- grated
1 dash cayenne pepper
1/2 pound about 1 3/4 c.Sharp Ched. process cheese -- shredded

Cook macaroni in boiling salted water util tender. Drain. While macaroni is
cooking, make topping and sauce. If using lean ham, dice to about 1/4 inch
dice, then saute in a tiny bit of hot oil to develop flavor. Drain. If
using bacon, snip bacon across with scissors and fry until crisp in large
skillet or Dutch oven. Remove bacon to absorbent paper to drain. Set bacon or
ham aside. Leave 4 Tablespoons fat in pan, or use 4 Tablespoons butter. Add
flour to fat in skillet, and cook over low heat until well combined. Add
onion and continue to cook until onion is cooked. Add milk, stirring
constantly. Bring to a boil, stirring, add cheese, red pepper and
Worcestershire sauce. Continue to cook, stirring, until thickened. Taste
sauce, adjust seasoning with salt and pepper, remembering that you will be
topping with bacon or ham. Add cooked macaroni, mix well. Pour into a 1 1/2
quart serving dish. Put crumbled bacon or frizzled ham on top. Serve
immediately.

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NOTES : Serves 4. Recipe can be doubled.


Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ROAST-----
1/2 teaspoon Salt
1/4 teaspoon White Pepper
2 pounds Flank Steak
1 teaspoon Mustard -- Dijon Style
-----MUSHROOM STUFFING-----
2 Tb Vegetable Oil
1 each Onion; Small -- Chopped
4 ounces Mushroom Pieces -- *
1/2 cup Parsley -- Chopped
2 Tb Chives -- Chopped
1 Tb Tomato Paste
1/2 cup Bread Crumbs -- Dried
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
-----GRAVY-----
3 each Bacon; Strips -- Cubed
2 each Onions; Small -- Fine Chopped
1 cup Beef Broth -- Hot
1 teaspoon Mustard -- Dijon Style
2 Tb Tomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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Rotkohl (Red Cabbage)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
2 Each Onions -- sliced
2 Pounds Red Cabbage -- shredded
2 Tablespoons Vinegar
Salt; To Taste
1 Teaspoon Sugar
1/2 Cup Applesauce
1/2 Cup Red Wine
1/2 Cup Beef Broth; Hot

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve.

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Nutr. Assoc. : 0 1000 235 1573 1326 0 31 0 117



ROYAL BEEF BOURGUIGNON

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Top round steak -- 2" cubes
2 tablespoons Butter (or marg.) -- melted
3 tablespoons All-purpose flour
1/2 cup Dry sherry
5 slices Bacon
24 small Onions; peeled -- about 1 lb.
1 pound Mushrooms; small -- fresh
3/4 cup Consomme -- undiluted
1/4 cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 Bay leaves

pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped
Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak.

Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.

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RUSSIAN BEEF STROGANOFF

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Boneless Round Steak
3 tablespoons Flour
1 teaspoon Salt
2 tablespoons Oil
1/2 cup Finely Chopped Onion
1 Minced Garlic Clove
1/2 cup Coca-Cola
1/4 cup Water
2 tablespoons Flour
1/2 cup Water
1 tablespoon Worcestershire Sauce
2 ounces Canned Mushrooms W/Liquid
1 cup Sour Cream
2 tablespoons Minced Parsley
Cooked Mashed Potatoes Or
Cooked Noodles Or
Cooked Rice

Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

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Russian Beef Stroganoff Coca-Cola

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chuck steak or round
2 tablespoons Flour
Steak -- boneless
1/2 cup Water
3 tablespoons Flour
1 tablespoon Worcestershire sauce
1 teaspoon Salt
1 can Mushrooms with liquid
2 tablespoons Oil or shortening
1 cup Sour cream
1/2 cup Onion -- finely chopped
2 tablespoons Parsley -- minced
10 milliliters Garlic -- minced
Mashed potatoes, noodles
1/2 cup COCA-COLA
Or rice -- cooked and hot
1/4 cup Water

Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.

In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.

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

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SAN ANTONIO CHILE VERDE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion -- coarsely chopped
1 Garlic clove -- minced
1 tablespoon Vegetable oil
1 can No salt added tomatoes -- - (16 oz.), chopped
3/4 cup Clear chicken broth -- - (ready to serve,
with 1/3 less salt)
1 tablespoon Ground cumin
2 Chicken breast halves
8 ounces Canned whole green chilies -- - rinsed, drained,
and coarsely chopped
3 tablespoons Chopped cilantro
2 tablespoons Kikkoman Lite Soy Sauce

Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3 ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35 minutes, or until chicken is tender. Remove pan fro heat. Remove chicken; cool. Shred chicken, discarding skin and bones. Return chicken to pan; stir in remaining 3 ingredients. Heat to serving temperature.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Sarma

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Ground Beef
Pork/Ham Rice/Grains
Cheese/Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Cabbage heads
1/2 teaspoon Pepper
Boiling water
1 teaspoon Paprika
6 slices Bacon -- chopped
2 teaspoons Worcestershire sauce
1 large Onion -- chopped
3/4 pound Ground beef
1 can Tomato soup (10 1/2 oz size)
3/4 pound Ground pork
2 Eggs
3/4 pound Ground ham
2 teaspoons Salt
2/3 cup Cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saut‚ bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.

Source: Selma Chutuk - St. Anthony Croatian Church Women's Guild Los Angeles, California

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Saucy Beef Taco Pizza

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground Beef Round
1 each Med. Onion -- Chopped
16 ounces Taco Sauce -- Mild or Hot
4 ounces (1 cn) Mild Green Chilies *
1/2 cup Sliced Ripe Olives
8 ounces (1 cn) Refrigerated Rolls **
1 1/2 cups Crushed Corn Chips
1 cup Dairy Sour Cream
1 cup Shredded Monterey JackCheese
1/2 cup Shredded Cheddar Cheese
Sliced Olives (Optional)
Sliced Mushrooms (Optional)
1 cup Shredded Lettuce
1 each Med. Avocado ***
1 each Med Tomato -- Diced

* Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced.
~------------------------------------------------------
~----------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings.
Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust.
Sprinkle 1 c crushed corn chips evenly over dough.
Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese.
Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.

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Saucy Swiss Steak (Rich Harper)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef bottom round steak -- cut about 2-inches
-- thick
3 tablespoons flour
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic -- crushed
1 can crushed tomatoes -- (16 ounces)
undrained
1 medium bay leaf

Dredge meat in flour. In a large Dutch oven over mdm-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter.
Add onion, green pepper, celery and garlic to the Dutch oven and cook over mdm-high heat 10 mins, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm.
Over mdm-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving.
8 Servings
Redbook Magazine, January 1986
Shared by Fred Towner

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Sauerbraten

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef Roast -- Boneless
1 cup Water
1 cup Wine Vinegar
2 each Onions; Medium -- Sliced
1 teaspoon Salt
6 each Peppercorns
2 each Bay Leaves
2 each Cloves
2 tablespoons Vegetable Oil
1 each Tomato -- Medium *
2 tablespoons Unbleached Flour
2 teaspoons Sugar
1/4 cup Water

* Tomato should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.
Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices.
Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

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Sauerbraten (Pot Roast)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : German Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef **

1 pint Vinegar
-- water
4 Bay leaf

12 Who
black
4 Who

1 Bun

6 Onion

1 tablespoon Sugar

12 Gingersnaps
-- salt & pepper

DIRECTIONS ------------------------------------------------------------ ** Use beef chuck, rump, or round.
*** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days.
Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place.
Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.10

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Sauerbraten No.3

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----I.E.S.JJGF65A-----
-----PHILLY.INQUIRER-----
2 pounds Lean beef roast
6 Black peppercorns -- whole
2 cups Cider vinegar
2 tablespoons Salt
2 cups Water
2 tablespoons Sugar
2 md Onions -- peeled sliced thin
1/4 cup Flour -- for dredging
1 Lemon -- sliced thin
6 tablespoons Flour
10 Whole cloves
2 tablespoons Cooking oil
4 Bay leaves
6 Gingersnaps

Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..

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SAUREBRATEN AND GINGERSNAPS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Rump Roast; Beef -- Boneless
2 Onions -- Thinly Sliced
8 Peppercorns
4 Cloves -- Whole
1 Bay Leaf
1 cup White Vinegar -- Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water -- boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.
Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

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SAUTEED CHICKEN AND GRAPES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken drumsticks
4 Chicken thighs
4 Chicken breasts
Salt and pepper to taste
Flour to dust the chicken
2 tablespoons Cooking oil
3/4 cup Madeira or sherry
1/4 cup Whipping cream
3 Bay leaves
1 Branch fresh thyme -- -=OR=-
1 teaspoon -Dried thyme
2 Chicken livers
1 1/2 cups Seedless grapes

PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces, in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casserole or Dutch oven as they are done. Set the breasts aside. Add the Madeira, cream, bay leaves and thyme. Cover and place in the oven. After 10 minutes, add the liver and the breasts and replace in oven for another 25 minutes.
When it's time to serve dinner, arrange chicken pieces on a serving platter and keep warm in the oven while finishing sauce. Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed. Strain sauce into a saucepan, place over medium heat on the stove and add the grapes. Simmer for 2 minutes to heat the grapes. Remove the chicken from the oven, spoon sauce and grapes over it and serve immediately.

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Seitan Roast with Mushroom Gravy

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Seitan
4 cups Water
2 cups Sliced mushrooms
1 tablespoon Chopped fresh basil leaves
2 cups Sliced onions
1 tablespoon Chopped fresh sage leaves
1 1/3 ounces Tofu scrambler

Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened.

"Vegetarian Times" November, 1991

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Sesame Pasta With Chicken

Recipe By : Cooking Light, May/June 1993, page 138
Serving Size : 6 Preparation Time :0:05
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
8 ounces somen -- (1 package) uncooked
1/4 cup unsweetened orange juice
1 teaspoon low-sodium soy sauce
4 skinned boned chicken breast halves -- (4-ounce)
Vegetable cooking spray
1 cup unsweetened orange juice
1/4 teaspoon salt
1/4 cup rice vinegar
2 tablespoons lemon juice
2 tablespoons dark sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic -- crushed
3 cups torn leaf lettuce
1/2 cup sliced celery
1/2 cup sliced radishes
1/2 cup chopped fresh parsley
1/3 cup diagonally sliced fresh snow peas -- (1/2-inch)
1/3 cup sliced green onions
3 tablespoons chopped fresh cilantro
1/3 cup cucumber -- (1/2)
quartered lengthwise and sliced

Bring water to a boil in a large Dutch oven. Add somen; return to a boil, and
cook 3 minutes. Drain and rinse under cold, running water; drain well. Set
aside.

Combine 1/4 cup orange juice and 1 teaspoon soy sauce; stir well.
Place chicken on a broiler rack coated with cooking spray; place rack on a
broiler pan. Brush orange juice mixture over chicken. Broil 3 inches from
heat 5 minutes on each side or until done, basting occasionally with orange
juice mixture.

Combine 1 cup orange juice and next 8 ingredients in a large bowl; stir well.
Add chicken and somen; stir well. Let stand 10 minutes. Add lettuce and
remaining ingredients; toss well. Yield: 6 servings (serving size: 1-1/3
cups).

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NOTES : Substitute angel hair pasta for somen, if desired
Nutr. Assoc. : 0 0 0 2053 1006 0 2572 0 1006 0 0 0 0 0 0 0 0 3882 0 4676 0
0 0 0



SHREDDED BARBECUE BEEF

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds chuck roast
1 large onion -- chopped
1 stalk celery -- chopped
1 large green pepper -- chopped
1 1/2 quarts water
2 cloves garlic
1 teaspoon salt
Sauce:
2 bottles catsup
4 tablespoons brown sugar
4 tablespoons vinegar
2 teaspoons allspice
2 teaspoons chili powder
3 drops Tabasco sauce -- (3 to 6)
2 teaspoons worcestershire sauce
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 teaspoon liquid smoke -- more if desired

(Jaynes Spradley) --Place meat and vegetables in a roaster; add water. Cook covered 4 hours, replenishing water if necessary. Remove meat; cool and shred. Strain remaining liquid, reserve 2 cups. Save the rest for stock or gravy.
--In a large crock pot or dutch oven combine sauce ingredients, the 2 cups reserved broth and beef. Slowy boil covered for at least 1 hour or until mixture is of spreading consistency. Serve on open faced buns.
--Note: This recipe came from my mother-in-law and has been a family favorite for years. It is an excellent dish to keep frozen for unexpected company.
If you'll accompany it with salad and add fresh fruit for dessert you'll have a wonderful meal. Hope you'll enjoy it as much as we have!

Molly A balanced diet means balancing what's left to cook with what's clean enough to cook it in.
Posted in KitMail by Molly .

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Shrimp Chicken And Bacon

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound BACON -- CUT IN 1/4" DICE
2 Teaspoons FINELY MINCED ONION
1 Cup DRY WHITE WINE
1 Teaspoon CELERY SEEDS
1 1/2 Pounds BONELESS SKINLESS
1 Cup CHICKEN BREASTS -- 1"STRIPS
1 Teaspoon ANISE OR FENNEL SEEDS
3 SPRIGS FRESH TARRAGON LEAVES
OR 1 TB DRIED
12 RAW JUMBO SHRIMP CLEANED
5 cups FISH STOCK OR
CHICKEN BROTH
2 cups BROCCOLI FLORETS
3/4 cup MILK
1 tablespoon FINELY MINCED GARLIC
SALT AND FRESHLY GROUND PEP

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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SHRIMP, CHICKEN AND BACON IN A POT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Bacon -- cut in 1/4-in dice
1 cup Dry white wine
1 1/2 pounds Chicken breast meat -- cut into 1-in strips
12 Raw jumbo shrimp -- peeled and deveined
5 cups Fish stock or chicken broth
1 tablespoon Finely minced garlic
2 teaspoons Finely minced onion
1 teaspoon Celery seed
1 teaspoon Aniseed or fennel seed
3 Sprigs fresh tarragon -- leaves only, chopped
1 tablespoon -Dried tarragon leaves
2 cups Broccoli florets
3/4 cup Milk
Salt -- to taste
Freshly ground pepper -- to taste
2 tablespoons Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

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SHRIMP-AND-CHICKEN CURRY

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chicken stock -- OR low-sodium chicke
1 cup Clam juice
1 tablespoon Vegetable oil
3 Italian sausages -- cut into 1-in slices
1 medium Onion -- finely diced
1 1/2 cups Uncooked long grain rice
2 Jalapeno peppers -- seeded and finely mi
4 tablespoons Curry powder
1/2 teaspoon Thread saffron
1/2 teaspoon Ground coriander
1/4 teaspoon Fennel seeds
1/4 teaspoon Ground cumin
2 tablespoons Chopped fresh dill -- -=OR=-
1 tablespoon -Dried dill
2 pounds Chicken breast meat -- cut into 6 pieces
1 cup Unsweetened coconut milk -- Canned or Fresh
(if unavailable -- use
all stock)
12 Jumbo shrimp -- peeled and deveined
12 Clams
12 Mussels
-----CONDIMENTS-----
Lemon pickle -- optional
Garlic pickle -- optional
Mustard Seeds -- optional
Papaya Chutney -- optional
RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

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Slumgullion

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb .oil
2 md Onions, peeled and diced
2 md Green peppers. seeded and
-diced
2 c Elbow macaroni. uncooked
-(or 2-3 potatoes)
1 lb Lean ground beef
1 14 1/2 oz. can tomatoes
-with juice
-Salt and pepper to taste
-l-2 cups frozen peas
-(optional)

Add oil to a large Dutch oven and brown onions and green peppers.
Crumble ground meat into pan and brown. Add tomatoes, tomato juice
and one tomato can of water. Add macaroni; reduce heat to simmer.
Cover and cook 20 minutes until macaroni is tender. Season with salt
and pepper. Stir in 1-2 cups frozen peas, if desired. Cover and let
Slumgullion stand for 5 minutes before serving.

From the files of Al Rice, North Pole Alaska. Feb 1994

By BobbieB1@aol.com on Mar 7, 1997

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SMOKED CHICKEN AND PEPPERONI GUMBO

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder -- (optional)

2 cups Onion
2 cups Green pepper
2 cups Celery -- meats:
2 Smoked chicken breasts.
12 Inches pepperoni. -- broth:
6 cups Chicken broth

Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or use food processor).

Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand. If you do not have smoked chicken, you may get away with using a small amount of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture.
At the same time, add more roux to thicken if desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.

Makes 8 to 10 servings.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50

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SMOTHERED CHICKEN

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
JAMBA
1 Chicken, cut up -- OR
4 Boneless chicken breasts -- cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 large Onion -- sliced
1 can French onion soup
Garlic, fresh or powder -- to taste
1 package Fresh mushrooms -- sliced
Poultry seasoning -- to taste


Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour.

Sue's notes - made on 10/2/94 -- EXCELLENT -- serve w/whipped potatoes ::: Posted on Delphi by Jean Polzin on 9/23/94

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Smothered Round Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions -- chopped
2 each Bell peppers -- chopped
1 each Celery rib -- chopped
1 cup Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X

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Soba Noodles With Vegetables

Recipe By : Cooking Light, Nov/Dec 1994, page 191
Serving Size : 7 Preparation Time :0:12
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound fresh snow peas
1 package soba -- (buckwheat noodles)
uncooked
1 cup hot water
2 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
2 teaspoons vegetable oil
1 cup thinly sliced green onions
2 cloves garlic -- finely chopped
1 1/2 cups finely shredded carrot
1 cup thinly sliced fresh shiitake mushroom caps -- (2
1 ounce )

Trim ends off peas, and remove the strings; thinly slice each pea lengthwise.
Set aside.
Bring water to a boil in a Dutch oven. Add soba; return to a boil, and cook 2
minutes.

Drain and rinse under cold, running water; drain well. Set aside.
Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well,
and set aside.
Heat oil in a large nonstick skillet over medium heat. Add green onions and
garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add
mushroom caps, and saute, 2 minutes. Add peanut butter mixture; cook 1
minute, stirring constantly. Add soba, and cook 1 minute or until thoroughly
heated, stirring constantly. Yield: 7 servings (serving size: 1 cup).

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Serving Ideas : Serve immediately.

NOTES : be substituted for soba noodles
Nutr. Assoc. : 0 5020 2379 0 0 0 0 0 0 0 0 2495 4197



Sour Creamed Pot Roast

Recipe By : BHG, Beef Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef Pasta
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- diced
2 lbs. beef chuck pot roast -- (2 to 4)
3/4 cup chopped onion
3/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons flour
2 tablespoons parsley -- snipped
1/2 teaspoon kitchen boquet -- optional
hot cooked noodles

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325° for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above.

MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Can serve with peas & carrots.

NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

From the recipe files of Carole Walberg

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Southern Black-Eyed Peas

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Black-eyes peas -- dried
2 quarts Water
1 Onion -- chopped
1/3 cup Green bell pepper -- chopped
1/2 Jalapeno pepper -- diced
1/3 cup Red bell pepper -- chopped
1 Celery rib -- chopped
1 Ham bone
1 Chunk salt pork
1 Salt to taste
1 Black pepper to taste

1. Rinse peas; soak overnight in cold water to cover. 2. Drain and put in Dutch oven with 2 quarts fresh water. 3. Add remaining ingredients; cover and simmer about 2 hours, or until peas begin to soften enough to mash easily. 4. Add water as needed. Shared by "Fred Towner"

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Soysage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dry soybeans
1/2 teaspoon Salt
2 Pieces kombu or kelp
1/8 teaspoon Cayenne -- each about two piece
2 tablespoons Whole wheat bread flour
1/2 medium Onion -- finely chopped
3/4 cup Rolled oats
1/4 teaspoon Dijon mustard
1 tablespoon Canola or light sesame oil
1 1/2 teaspoons Dried sage
5 tablespoons Soymilk
ground allspice
2 tablespoons Nutritional yeast
1/4 cup Water
1/4 teaspoon Ground fennel seed
1/4 cup Cider vinegar
1/4 teaspoon Black pepper
4 -TO
1 tablespoon Tamari
8 tablespoons Gluten flour
1/4 teaspoon Dried oregano

Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use.

Makes 3C
This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

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Spaghetti and Meat Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Beef
Clove Garlic -- minced
1/2 cup Chicken Broth
1 teaspoon Seasoned Salt
1/2 pound Bulk Spicy Italian Sausage
1 can (28oz) Tomatoes *
1 package (8oz) Chopped Fresh Mushroom
Bay Leaf
1 large Onion -- chopped
1 can (6oz) Tomato Paste
1 teaspoon Italian Seasoning
1 pound Uncooked Spaghetti

* Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.

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Spaghetti with Lentils

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil
1/2 teaspoon Basil
1 small Onion -- chopped
1/2 teaspoon Oregano
1 each Garlic clove -- minced
1/4 teaspoon Thyme
1/2 cup Dry lentils
1/4 teaspoon Salt
1 large Can tomatoes
1/4 cup Red wine
6 ounces Tomato paste
8 ounces Cooked spaghetti
1 cup Water

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

"Vegetarian Times Cookbook"

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SPAGHETTI WITH SAUSAGE AND PEPPERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pork & Ham
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Smoked turkey sausage -- cut i
2 medium Green peppers -- thinly sliced
2 medium Sweet red peppers -- thinly sl
1 medium Onion -- halved/thin slice
2 14.5 oz. can diced tomatoes w
3 Cl Garlic -- minced
6 drops Hot pepper sauce
1 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1/2 cup Chicken broth
2 tablespoons Cornstarch
12 ounces Spaghetti -- cooked and draine

Recipe by: TASTE OF HOME In a Dutch oven, brown sausage. Add peppers and onion; saut for 2 min. Add tomatoes, garlic, hot pepper sauce, paprika, salt and cayenne pepper; cook and stir until the vegetables are tender. Combine broth and cornstarch; add to sausage mixture. Bring to a boil.
Cook and stir until thickened. Add spaghetti; cook for 5 minutes, stirring occasionally.

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Spaghetti with Superb Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Sauces
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef Roast
2 Bay Leaves
1/2 teaspoon Oregano Leaves
1 cup Red Wine -- Dry
1/2 teaspoon Basil Leaves
1 teaspoon Celery Salt
3 teaspoons Salt
1/2 cup Ripe Olives -- Sliced
1/2 teaspoon Parsley -- Finely Chopped
1 teaspoon Black Pepper
1/4 cup Flour
1/2 cup Stuffed Olives -- Sliced
1/2 teaspoon Rosemary Leaves -- Crushed
2 teaspoons Sugar
1/4 cup Olive Oil
8 ounces Canned Mushrooms
2 cups Hot Water
1/2 teaspoon Red Pepper -- Crushed
1/8 teaspoon Nutmeg -- Fresh Ground
4 pounds Spaghetti
4 Garlic -- Squashed
1 tablespoon Season-All
24 ounces Tomato Paste
Parmesan Cheese -- Grated
1 Onion -- Finely Chopped
1/4 teaspoon MSG
1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese.
Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency.
Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.

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SPANISH PORK STEW WITH POTATOES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----HOUSTON _CHRONICLE-----
4 medium Potatoes
1 pound Tomatoes
1 Bell peppers
2 tablespoons Vinegar
1 pound Pork shoulder butt
3 Garlic cloves -- crushed
1 pound Pork shoulder butt
1 cup Stock
1 Bay leaves
1 medium Onions -- chopped

Cut pork into large chunks. Coarsely chop tomatoes.
Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat.
Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes.
Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper.
Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

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Spanish Saffron Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breast halves *
Med onion -- sliced
1/2 pound Fresh mushrooms -- sliced
2 teaspoons Paprika
1/2 teaspoon Saffron threads (or tumeric)
2 tablespoons Sliced ripe olives (pitted)
1 tablespoon Cornstarch
3 cups Hot cooked long-grain rice
1/4 teaspoon Ground pepper
Clove garlic -- minced
1 cup Water
1 teaspoon Dry chicken bouillon powder
1 cup Frzn english peas
1/4 cup Skim milk
2 tablespoons Water

* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.

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Stifado

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Olive oil
2 1/2 tablespoons Chopped fresh thyme *
1 1/2 pounds Boneless beef chuck
2 1/2 tablespoons Chopped fresh rosemary * -- cut into 1-1/2" cube
2 tablespoons All-purpose flour
1 Bay leaf -- crumbled
12 ounces Sm. white boiling onions
1 teaspoon Ground cumin -- Peeled
1 pound Tomatoes,peeled,seeded -- chopd
1/2 pound Feta cheese -- crumbled
3 Garlic cloves -- minced
Salt & freshly ground pepper

* 1 teaspoon dried herbs may be used instead of fresh.

Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm to 350 F oven before continuing.)
Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990.

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Stir-Fried Zucchini

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Zucchini -- medium
1 tablespoon Salad oil
1/4 cup Water
1 1/2 teaspoons Salt
1/2 teaspoon Sugar

Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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String Bean Provencal

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Olive oil
2 teaspoons Sugar
4 medium Onions -- chopped
1/4 teaspoon Salt
4 Garlic cloves -- chopped
1/4 teaspoon Ground black pepper
28 ounces Plum tomatoes in thick puree
2 pounds String beans -- trimmed and
2 teaspoons Leaf thyme -- crumbled
Halved
1 Heat oil in Dutch oven over


covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.

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Stuffed Flank Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons Butter
1/3 Cup Vegetable oil
2 Cups Bread cubes -- cut in 1/2" pc
1 Pound Ground veal
2 Eggs -- lightly beaten
1 Onion -- chopped
1/2 Cup Celery -- chopped
1 Tablespoon Parsley -- chopped
1 tablespoon Thyme; fresh -- finely choppe
1 Flank steak(2 to 2-1/2 lbs w
2 Carrots -- chopped
2 Bay leaves
1 Tomato -- chopped
2/3 cup Beef broth
2/3 cup Dry red wine

In large skillet, heat 1/2 the butter and 1/2 the oil.
Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined. Stuff this mixture into the pocket on the side of the flank steak. Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3" intervals. In a large dutch oven, heat--> the rest of the butter and the oil & brown the meat on all sides. Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently. Add broth and wine & bring to a boil. Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside. Remove bay leaves and puree the cooking liquid in a processor or blender. Allow meat to cool a bit before slicing. ENJOY!! SUSAN

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Stuffed Smothered Steak - Ralph Prudhomme

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***STUFFING***
1/2 cup onions - finely chopped
1/4 cup bell peppers - green -- chopped finely
1 tablespoon garlic - very finely chopped
2 teaspoons sugar
2 teaspoons salt
2 teaspoons prepared mustard
1 teaspoon cayenne pepper - ground
1 teaspoon black pepper
1 teaspoon white vinegar
***SEASONED MUSTARD:***
1 teaspoon prepared mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
***BEEF***
4 pounds boneless sirloin or good quality boneless
-- steak
1 medium onion - peeled and cut into eights
1 cup bell peppers - green -- coarsely chopped
1 1/2 cups beef stock
1 tablespoon all-purpose flour
cooked rice - hot

In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.
Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets fully with the stuffing mixture, using it all. Rub the surface of the steak thoroughly with the seasoned mustard. Cover well and refrigerate overnight. Keep refrigerated until ready to cook.
Place the steak, stuffing side up, and the juices it has given off, in a heavy ovenproof 8-quart pan or large Dutch oven with as broad a bottom as possible, so the steak will lie flat. Sprinkle the onion and bell peppers on top of the meat and pour 1-1/2 cups of the stock around the edges and a little over the meat. Cover pan and bake at 300 F for 1 hour. Remove lid, push any pieces of onion and bell peppers on the sides of the pan back into the liquid, and continue baking uncovered just until tender and juices run clear, about 1 hour and 45 minutes more. The cooking time will vary according to the thickness of the steak.
Remove the pan from oven and transfer steak to a platter. Skim off and discard fat from the pan juices. Spoon out about 3 tablespoons of the pan juices into a small bowl and mix with the flour until smooth. Place pan over high heat and gradually stir in the flour mixture until well blended. Bring to a boil, then reduce heat and simmer until juices thicken up a little and flour is cooked, about 10 minutes more, stirring and scraping pan bottom frequently.
Remove from heat and serve immediately with with some of the pan gravy spooned ove the meat and rice.
From the Prudhomme Family Cookbook -
Shared by Fred Towner

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Succulent Sour Cream Pot-Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Bonless Rolled Chuck Roast
2 tablespoons Unbleached Flour
1 tablespoon Cooking Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Water
1 each Clove Garlic -- Pressed
2 each Small Onions -- Chopped
1/2 cup Tomato Sauce
1 each Bay Leaf
1/8 teaspoon Thyme Leaves
1/2 pound Fresh Mushrooms -- Sliced
2 tablespoons Butter
1 cup Dairy Sour Cream
Hot Buttered Noodles
Paprika

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

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SUMMER VEGETABLE BOWL

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Bacon slices
Onions -- small white
Green pepper -- small diced
2 cups Hot water
1 pound Green beans
6 each Ears of corn -- broken-1/3s
1 tablespoon Salt
2 teaspoons Sugar
1/4 teaspoon Pepper -- white
6 each Zucchini, small -- 1" chunks
Celery stalks -- 1" slices
Tomato, large -- cut in wedges

Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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Sweet-and-Sour Red Cabbage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Butter
4 Each Apples; Med., Peel, Slice
1/2 Each Onion; Red, Chopped
1 Each Red Cabbage; Head,Fine Shred
1 Cup Red Wine
4 Each Cloves; Whole
1/3 Cup Brown Sugar
2 Each Bay Leaves
1/4 Cup Vinegar
1/4 Cup Butter
Lemon Juice;Of 1/2 Med.Lemon

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

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Nutr. Assoc. : 0 30 1237 235 0 620 0 92 1573 0 802



TEX-MEX RICE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Onion -- chopped
2 tablespoons Olive Oil
1 cup Rice -- raw
1/4 teaspoon Black Pepper
2 Garlic Cloves
2 1/2 cups Vegetable Broth
1 1/2 teaspoons Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

Posted by Sandee Eveland in Intercook

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TEXIANA SHRIMP AND RICE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
M. PHELPS
1 1/2 pounds Large shrimp
3 tablespoons Oil -- preferably canola or

2 medium Onions -- chopped
2 Garlic cloves -- minced
1 large Green bell pepper -- chopped
1/4 cup Roasted green chile -- preferably Poblano o
fresh or frozen
1 teaspoon Cumin seeds -- toasted and

1 teaspoon Dried oregano -- preferably

1 teaspoon White pepper
1 teaspoon -- salt
1 Bay leaf
1 1/2 cups Rice -- uncooked
3 cups Shrimp or seafood stock
2 tablespoons Fresh lemon juice
6 Green onions -- sliced
1/2 cup Cilantro -- chopped

Peel, and, if you wish, devein the shrimp. Save the shells for stock. Refrigerate the shrimp until you are ready to use them.

Warm the oil in a heavy skillet or Dutch oven over medium heat. Add the onions, garlic, green pepper, and green chile, and saute them, stirring occasionally, until the onions have softened, about 5 minutes. Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes. Add the stock and the lemon juice, and bring the liquid to a boil. Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes.
Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking. Add the shrimp and the sliced green onions, stirring to incorporate them. Cook 2 to 3 minutes more.

Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes. Then sprinkle the cilantro over the dish, and serve it immediately.
Eat any leftovers the next day. Source: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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Tin Plate Special

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dry pinto beans
6 pounds Beef rump roast
1 tablespoon Lard or shortening
1 cup Green or banana pepper strip
Sliced med. onions
2 cups Tomato juice
8 ounces Can tomato sauce
1/2 cup Water
2 teaspoons Cider vinegar
2 tablespoons Brown sugar
2 teaspoons Salt
1 teaspoon Dry mustard
1 teaspoon Thyme

Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done.

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Tom Selleck's Chicken with Wine *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 tablespoon Butter
1 medium Onion -- sliced
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 Chicken breasts halves -- boneless
1/2 cup Flour
8 Mushrooms
16 ounces Artichoke hearts
1 cup Orange juice
1 cup Dry whie wine -OR- Marsala -- wine
1 cup Ginger ale
2 tablespoons Lemon juice
Brown rice -- cooked

In skillet brown onion in butter. Salt and pepper chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch oven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook covered for 1 hour at 325~. Add artichoke hearts; cook for another 30 minutes more. Serve with brown rice.

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Turkey Chili Macaroni

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MAINPOUL.ZIP
1 - l 1/4 lb pkg fresh ground


oil 1 - medium onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1 - 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 - Tbsp, divided, grated Parmesan cheese 1 1/2 - Tbsp snipped parsley
Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green pepper until meat is no longer pink; drain, reserving juices. Set aside. Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley. Makes 8 servings. Converted by MMCONV vers.
1.40

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Turkey-Macaroni Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Turkey Pasta
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Cooking oil
1 package Fresh ground turkey
Onion, medium -- chopped
Green pepper -- chopped
2 1/2 cups Chicken broth
1 package Elbow macaroni-7 oz uncooked
1 can Tomato sauce 15 oz.
1 tablespoon Vinegar
1 1/2 teaspoons Sugar
1 teaspoon Chili powder
1 teaspoon Garlic salt
1/4 cup Grated parmesan cheese
2 tablespoons Grated parmesan cheese
1 tablespoon Parsley

Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins.
Salt and pepper to taste. Sprinkle rest of cheese on and serve.
From: The turkey store cookbook

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TVP "SLOPPY JOES"

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup TVP
3/4 cup Boiling water
1 Green bell pepper -- diced
1 Onion -- minced
1 Stalk celery -- minced
1 Carrot -- minced
1/3 cup Water
2 8 oz cans tomato sauce
1 1/2 tablespoons Red wine vinegar
1 tablespoon Molasses
2 tablespoons Chili powder
1 1/2 teaspoons Garlic powder
1/4 teaspoon Tabasco sauce
Hamburger buns

Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns.

Posted by Thomas P Collins to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.
:From Vegetarian Times (modified):

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

1.80á

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Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Cheese/Eggs
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spinach -- Fresh *
1 each Onion; Large -- Diced
1/2 teaspoon Salt
1 teaspoon Paprika
1/4 teaspoon Pepper
1/4 pound Butter
2 each Garlic; Cloves -- Minced
1/2 pound Emmenthaler Cheese -- Grated
1/8 teaspoon Nutmeg

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

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Veal Breast With Herb Stuffing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-------herb stuffing--------
3 each Bacon -- strips
1 each Onion -- medium
4 ounces Mushroom pieces -- (1 can)
1/4 cup Fresh parsley -- chopped
1 tablespoon Dill; fresh -- chopped
1 teaspoon Tarragon leaves -- dried
1 teaspoon Basil leaves -- dried
1/2 pound Ground beef -- lean
1/2 cup Bread crumbs -- dry
3 each Eggs -- large
1/3 cup Sour cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
------------veal------------
3 pounds Boned veal breast -- or
4 pounds Boned leg of veal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Vegetable oil
2 cups Beef broth -- hot
2 tablespoons Cornstarch
1/2 cup Sour cream

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

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Veal Ragout with Red Pepper

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Olive oil
1 teaspoon Thyme -- dried
3 pounds Veal stew meat -- 1.5 in cubes
1/2 teaspoon Basil -- dried
1 1/2 cups Carrots -- chopped
Salt and pepper
1/2 cup Onion -- chopped
1 Red bell pepper
1/4 cup Flour
1/2 cup Parsley -- chopped
4 cups Chicken stock
1/4 cup Green onions -- minced
1 Italian plum tomatoes (28oz)
2 teaspoons Garlic -- minced
1 cup White wine -- dry
2 teaspoons Lemon peel -- grated
2 Garlic cloves -- crushed
1 3/4 pounds Fettuccine -- fresh
3 Parsley sprigs
2 tablespoons Butter
1 Bay leaf

Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan in batches. Cook until brown on all sides, adding more oil if necessary.
Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel. Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter.
Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.

Clay Irving

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VEAL ROAST FLORENTINE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Boneless breast of veal
1/4 teaspoon Pepper
2 teaspoons Poultry seasoning
2 teaspoons Basil
1 1/2 teaspoons Garlic powder
20 ounces Frozen chopped spinach -- drain
1 teaspoon Salt
2 cups Mozzarella cheese -- shredded
1 each Red or yellow pepper -- chopped
2 tablespoons Olive oil
13 3/4 ounces Chicken broth
1/4 cup White wine; dry -- or water
3 tablespoons Cornstarch

DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.
COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.

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Vegetable Bean & Noodle Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Onion -- diced
1 1/2 cups Celery -- diced
3 tablespoons Salad oil
1/3 cup Flour -- whole wheat
3 cups Veggie broth
1 Potato,medium -- peeled/grated
1/2 pound Mushrooms,fresh -- sliced
1 Tomato -- peeled/chopped
1/2 teaspoon Rosemary
1/2 teaspoon Thyme
1/2 teaspoon Sage
1/2 teaspoon Salt -- seasoned
1/4 teaspoon Pepper -- seasoned
1/4 teaspoon Mustard -- dry
2 cups Soy beans -- cooked
3 cups Noodles -- whole wheat cooked
3 Tomatoes,medium-size -- sliced
1/3 cup Parsley -- minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

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Vegetarian Sierra Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Stews Vegetables
Beef Casseroles
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked kidney beans
2 tablespoons olive oil
1 large onion -- thinly sliced
4 large cloves garlic -- minced
1 green bell pepper
-- (seeded and coarsely
chopped)
1 cup green cabbage
-- (coarsely chopped)
1/2 cup diced russet potatoes -- unpeeled
1 can tomatoes/16 oz -- including liquid
1 tablespoon chili powder
or more to taste
1/2 teaspoon ground cumin
1/2 cup uncooked brown rice
4 cups water or vegetable broth
salt free seasoning
black pepper to taste

Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.

From the recipe files of Carole Walberg

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WEST AFRICAN CHICKEN & GROUNDNUT STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : African Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole boneless -- skinless chicken bre
into 1/2" pieces
1 tablespoon Peanut oil
1 medium Onion -- chopped
1 Garlic clove -- minced
28 ounces Can whole tomatoes -- undrained, cut up
15 1/2 ounces Can Green Giant Great -- Northern Beans undra
11 ounces Can Green Giant Niblets -- Golden Sweet Corn,

1 Sweet potato -- peeled &

3/4 cup Water
1/4 cup Peanut butter
1 tablespoon Tomato paste
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Ginger
1/2 teaspoon Cayenne
3 cups Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.

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Westphalian Cabbage

Recipe By :
Serving Size : 4 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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White and Wild Rice Stuffing - Country Living Holidays

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : .Clhl Holidays
Stuffings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup (1/2 stick) butter or -- margarine
1 1/2 cups Uncooked wild rice -- rinsed
1/2 cup Chopped celery
5 1/2 cups Water
1 13-3/4 or 14-oz can -- chicken broth
1 Bay leaf
1 teaspoon Salt
1 teaspoon Dried oregano leaves
1/4 teaspoon Ground black pepper
1 1/2 cups Uncooked long-grain -- white rice
1 cup Chopped -- unpeeled red

1/2 cup Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY
Country Living Holidays/92 Scanned & fixed by Di Pahl &

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White Lasagna

Recipe By : Sharon Nardo
Serving Size : 9 Preparation Time :0:00
Categories : Low Fat Main Dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***NOODLES
8 lasagna noodles
***COTTAGE CHEESE MIXTURE:
2 cups nonfat cottage cheese -- prefer low-fat
1 cup light cream cheese
1 cup nonfat sour cream
1 cup nonfat mayonnaise
1/2 cup parsley -- fresh minced
***CHICKEN/VEGETABLES:
4 cups chicken breasts without skin -- cooked & diced
2 teaspoons vegetable oil
2 cups carrots -- thinly sliced
1 1/2 cups onions -- sliced
1 cup red bell pepper -- chopped
3 cloves garlic -- crushed
***SAUCE:
5/8 cup all-purpose flour
3 cups skim milk
1/4 cup fat-free Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
10 ounces frozen chopped spinach
***TOPPING:
4 tablespoons parsley -- minced
1/2 cup bread crumbs
1/2 teaspoon paprika
1/4 cup fat-free Parmesan cheese

NOODLES:
To prevent a "watery" lasagna, cook the noodles first, and let them
drain while preparing the remaining ingredients. The cooked noodles
will be slightly tacky but will pull apart easily and be dry by the time
you are ready to use them.
COTTAGE CHEESE MIXTURE:
Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a
medium bowl; beat at high speed of a mixer until well-blended. Stir in
parsley. Set aside.
CHICKEN/VEGETABLES:
Coat a Dutch oven with cooking spray; add oil, and place over medium
heat until hot. Add carrots, onions, red bell pepper and garlic; saute
7 minutes. Add chicken. Set aside.
SAUCE: Press spinach between plates until barely moist, and set aside. Place
flour in a medium saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat, and cook 5
minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan
cheese, salt, pepper and poultry seasoning; cook an additional minute,
stirring constantly. Remove from heat stir in spinach.
TOPPING:
Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order:
cooking spray
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
COOKING:
Sprinkle topping over casserole. Cover and bake at 375 degrees for 30
minutes. Uncover and cook until top browns. Let stand 5 minutes before
serving

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WINTER FRUIT COUSCOUS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil
1/2 cup Onion -- chopped
1 1/2 cups Bulgur or brown rice -- uncooked
1 cup Apricots -- dried
1 cup Prunes -- chopped
1 cup Apples, dried -- chopped
4 cups Vegetable stock
1/2 teaspoon Nutmeg -- ground
1/2 teaspoon Cinnamon -- ground
1/4 teaspoon Coriander -- ground

Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.
Cook onion in oil about 2 minutes, stirring frequently, until tender.
Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.

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Zuni Vegetable Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Onion -- Chopped
1 each Clove Garlic -- Finely Chopped
2 tablespoons Vegetable Oil
1 each Red Bell Pepper; Large -- *
2 each Chiles; Medium Size -- **
1 each Jalapeno Chile -- Seed & Chop
1 cup Squash -- Cubed ***
29 ounces Chicken Broth -- 2 cans
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander -- Ground
1 cup Zucchini -- Thinly Sliced
1 cup Yellow Squash -- Thinly Sliced
17 ounces Whole Kernel Corn -- Drained
16 ounces Pinto Beans; Drained -- 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------
~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

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