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Post by Shawnee on Feb 1, 2009 11:35:03 GMT -5
Beef Stew
2 tablespoons of all purpose flour 1 pound of beef or pork stew meat 2 tablespoons of cooking oil 3 1/2 cups of vegetable juice cocktail 1/2 cup of chopped onion 2 teaspoons of instant beef bouillon granules 2 cloves garlic, minced 1/2 teaspoon of dried basil, crushed 1/2 teaspoon of dried thyme, crushed 2 1/2 cups of sliced carrots 1 cup of sliced celery
Place flour in a plastic bag. Add the meat cubes, a few at a time, shaking to coat. In a large saucepan, or Dutch oven brown the meta, half at a time, in hot oil. Return the meat to the saucepan. Add vegetable juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover and let it simmer for 1 - 1/4 hours for beef (30 minutes for pork) or until the meat is nearly tender. Add potatoes, carrots, celery. Cover, and simmer for an additional 30 minutes. Skim fat. Makes 4 main dish servings
Crock Pot directions: Prepare and brown the meat as above. In the bottom of a 3 1/2 - 4 quart crock pot layer the onion, potatoes, carrots, and celery. Sprinkle with bouillon granules, garlic, basil, and thyme, add meat. Pour 2 1/2 cups of vegetable juice over the meat. Cover, cook on low for 10 - 12 hours or until the meat & vegetables are tender.
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Post by Shawnee on Feb 1, 2009 11:35:32 GMT -5
Beef Stew with Cranberries
2 tablespoons of safflower oil 2 tablespoons of unsalted butter 2 pounds of stewing beef 3/4 teaspoon of salt Freshly ground pepper 2 large Garlic cloves, peeled 2 medium Onions, peeled 3/4 cup of dry red wine 3/4 cup of beef stock or beef broth 2 tablespoons of red wine vinegar 1 tablespoon of tomato paste 1 1/2 cups of fresh cranberries 1/3 cup of light brown sugar, packed 2 tablespoons of flour
Heat 1 tablespoon EACH of oil and butter in 6-quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper. Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot. Medium shredding disk: Use firm pressure to shred onions. Use slotted spoon to lift onions from their juice and add to pot. Discard juice. Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil. Reduce to simmer, cover and cook until meat is tender--about 2 hours. Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour. Add cranberries to pot, stir well and cook for 10 minutes longer. Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated. Adjust seasoning. Can also be frozen up to 3 months. Serving Size: 6
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Post by Shawnee on Feb 1, 2009 11:36:00 GMT -5
Beef Stew
1 pound of stew meat 1 packet of Lipton beefy-onion soup mix 1 teaspoons of beef bouillon 3 - 4 potatoes, cubed 4 carrots, sliced 1 celery stalk, sliced 1 can of whole tomatoes, with juice 1 garlic clove, crushed Salt to taste Freshly-ground black pepper, to taste 2 tablespoons of cornstarch, mixed with about 1 cup of cold water
Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to HIGH and stir until thickened. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:36:42 GMT -5
Beef Stew with Dumplings
1 1/2 pounds of lean beef (boned chuck; 1 1/2 teaspoons of salt 1/8 teaspoon of pepper 3 tablespoons of all-purpose flour 3 tablespoons of shortening 4 cups of water 1/2 teaspoon of Tabasco sauce 12 small White onions, peeled 6 medium Carrots, scraped and cut 1 1/2 cups of all-purpose flour 2 teaspoons of baking powder 3/4 teaspoon of salt 3/4 cup of milk
Cut beef into 1-1/2 inch pieces. Blend together 1/2 teaspoon of the salt, pepper, and flour. Roll pieces of meat in blended mixture. Put shortening in a heavy kettle; add beef, and brown on all sides. Add water, 1/2 teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2-1/2 hours until meat is almost tender. Add remaining 1/2 teaspoon salt, onions, and carrots; cover, and cook until vegetables are tender. For dumplings, sift together flour, baking powder, and salt. Add milk; stir only until blended. Drop by spoonfuls on top of piece of meat or vegetable in stew. Cook uncovered for 10 minutes; cover tightly, and cook over low heat for 10 minutes longer. Yield: 6 servings.
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Post by Shawnee on Feb 1, 2009 11:37:06 GMT -5
Beef Stew with Potato Dumplings
1/4 cup of all-purpose flour 3/4 teaspoon of salt 1/2 teaspoon of pepper 2 pounds of beef stew meat, cubed 2 medium Onions, chopped 2 tablespoons of cooking oil 2 cans (10 1/2 oz) condensed beef 3/4 cup of water 1 tablespoon of red wine vinegar 6 medium Carrots, in 2" chunks 2 Bay leaves 1 teaspoon of dried thyme 1/4 teaspoon of garlic powder
DUMPLINGS 1 Egg 3/4 cup of Seasoned dry bread crumbs 1 tablespoon of all-purpose flour 1 tablespoon of minced fresh parsley 1 tablespoon of minced onion 1/2 teaspoon of dried thyme 1/2 teaspoon of salt 1/2 teaspoon of pepper 2 1/2 cups of Raw potatoes, finely Additional all-purpose flour
In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stir in broth, water, vinegar, l carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings.
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Post by Shawnee on Feb 1, 2009 11:37:27 GMT -5
Biloxi Shrimp Stew
2 yellow onions, sliced 1 cup of diced celery 2 tablespoons of shortening 1 tablespoon of all purpose flour 1 teaspoon of salt 1 to 1 1/2 tablespoons of chili powder 1 cup of water 2 cups of canned tomatoes 2 cups of shelled fresh peas 1 tablespoon of cider vinegar 1 teaspoon of sugar 2 cups of cooked shelled deveined shrimps 1/3 cup of sherry 6 cups of hot cooked rice, seasoned to taste
Sauté the onions and celery in hot shortening in a deep saucepan. Sprinkle flour and seasonings over vegetables. Stir to blend well. Gradually stir in the water. Simmer, covered, stirring occasionally for 15 minutes or until thickened. Add the remaining ingredients except the sherry and rice. and simmer for 10 minutes or until the peas are tender. Stir in the sherry. Pack hot seasoned rice into lightly oiled 6 cup 9 inch ring mold. Unmold ring on a platter and fill the center with the hot shrimp mixture. It can also be served in soup bowls on top of cooked rice. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:37:48 GMT -5
Black-Eyed Pea Jambalaya
Categories: Ham, Tomato, Rice, Peas, Onion, Bell pepper, Chicken Broth, Chicken, Celery, Southern, Texas, Holidays
1 Onion; chopped 1 cup of celery, chopped 1 cup of Green bell pepper; chopped 1 Stalk celery; chopped Oil for sautéing 2 cups of uncooked rice 2 1/2 cups of chicken broth 1 can of Ro*tel tomatoes and green 1 can of black-eyed peas; (or fresh 1 cups of cubed ham 1 pound of smoked sausage; cut up
Sauté vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don't peek for 30 minutes. A dash of Tabasco never hurts if added with broth.
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Post by Shawnee on Feb 1, 2009 11:38:12 GMT -5
Bloody Mary Party Soup
2 1/2 cups of minced onion 2 cups of minced celery 1 1/4 cup of peeled, seeded and minced cucumber 8 large cloves fresh garlic, minced 2 tablespoons of butter or margarine four six ounce cans tomato juice 1 1/2 cup of lemon juice 3 tablespoons of sugar 1/2 teaspoon of Tabasco sauce 1/2 teaspoon of Worcestershire sauce 1 Bottle (fifth) Vodka 1/2 cup of green onion, sliced
Sauté onion, celery, cucumber and garlic in butter until soft. Add tomato juice, lemon juice, sugar, Tabasco and Worcestershire; simmer 7 to 8 minutes. Chill. Place vodka bottle in No. 10 can filled with water; freeze until ice is solid. Remove can but keep vodka surrounded in ice and wrapped in a towel. To serve: portion soup into serving bowl. Garnish with green onion. Add 1 oz. jigger of vodka per serving of soup at table.
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Post by Shawnee on Feb 1, 2009 11:38:47 GMT -5
Broccoli Mushroom Chowder
2 pounds of fresh broccoli, cut into 1/2 inch pieces 1/2 cup of water 8 ounces of mushrooms 1 cup of butter or oleo 1 cup of flour 4 cups of chicken broth 4 cups of half & half 1 teaspoon of salt 1/4 teaspoon of pepper 1/4 teaspoon of tarragon leaves, crushed
Clean and cut fresh broccoli into 1/2 inch pieces. Steam in 1/2 cup water; do not drain. Clean and slice 8 ounces of mushrooms. Melt 1 cup butter or oleo over low heat. Add 1 cup flour to make a roux. Cook, stirring constantly, 2 to 4 minutes; do not let brown. Stir in 4 cups chicken broth, mushrooms, 4 cups half and half, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon crushed tarragon leaves. Heat through, but do not boil. Serves 8.
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Post by Shawnee on Feb 1, 2009 11:39:08 GMT -5
Brunswick Stew
1 stewing chicken, about 4 pounds, cut up Water 4 slices of bacon 1/2 pound of boneless beef chuck, cut into 3/4 inch cubes 1 small onion, minced 1 1/4 teaspoon of salt 1 teaspoon of paprika 2 cups of tomatoes One 10 ounce package of frozen Lima beans 1 1/2 cups, about 1 can of whole kernel corn 3 medium raw potatoes, diced Seasoned salt and pepper All purpose flour
Cover the chicken with 4 cups of water, bring to a boil and cook, covered for 1 hour or until tender. Cool the chicken, remove the meat from the bones, reserving the broth, and cut into bite size pieces. Dice the bacon and brown in kettle. Remove the bacon and brown beef and onion in fat remaining in kettle. Add the bacon, chicken broth, salt, paprika, and tomatoes. Bring to a boil, cover, and simmer for 1 1/2 hours. Add the remaining vegetables and chicken and simmer for about 30 minutes longer. Season to taste and thicken slightly with a flour and water paste. Makes 6 servings.
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Post by Shawnee on Feb 1, 2009 11:39:34 GMT -5
Burgundy Beef Stew
One 10 3/4 ounce can of condensed tomato soup One 10 1/2 ounce can of condensed beef broth 1/2 cup of red Burgundy 3 tablespoons of all purpose flour 1/2 teaspoon of dried basil, crushed 1 1/2 pounds of beef chuck, cut in 1 inch cubes 4 medium potatoes, pared and halved 4 medium carrots, quartered 1 large onion, sliced
In a large saucepan, combine the first 3 ingredients, blend in flour, 1 teaspoon of salt, dash pepper, and basil. Add meat and vegetables, stir to distribute through gravy. Cover, simmer 1 1/2 hours, stir occasionally. Serves 6
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Post by Shawnee on Feb 1, 2009 11:39:54 GMT -5
Busy Mama Soup
Categories: Basic, Simple, Soup
1 can of Fat-free refried beans; (or your choice of beans Your favorite salsa; 1 small can of corn or equivalent Chopped cilantro; (optional)
I make this almost weekly. Its based on the McDougals "Your Kids Will Love This Soup" but is simplified for the time-impaired (me). In saucepan, dump beans, one bean can of water, about 1/2 bean can of salsa, and corn. Heat to boil, stir, and then simmer for a few minutes to blend flavors. Serve with chopped cilantro if desired.
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Post by Shawnee on Feb 1, 2009 11:40:30 GMT -5
Caldo De Pescado Fish Soup
1/2pound of red snapper fillets cut into 2" pieces 1 cup of diced celery 2 tomatoes, quartered 1 medium onion, chopped 1 teaspoon of crushed oregano 1 serrano pepper, chopped 2 bay leaves 2 cloves garlic, chopped 4 cups of water 1/2 cup of cilantro, chopped 2 green onions, finely chopped
Place the tomatoes, onion, and garlic into a molcajete, blender, or food processor and blend to make into a smooth liquid. Place this liquid into a pot, add the water, bay leaves, celery, oregano, and serrano pepper and bring to a boil. Lower the heat and simmer the liquid for ten minutes, allowing the ingredients to flavor the broth. Add the fish and simmer for ten minutes. Stir the soup gently once or twice taking care to avoid breaking the fish apart. Serve the fish and broth into each bowl and top with cilantro and chopped green onions. Include bread and lemon wedges as accompaniments. Makes 4 cups
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Post by Shawnee on Feb 1, 2009 11:41:00 GMT -5
Callaloo Soup
1 pound of fresh callaloo greens, or you may use spinach 1 pound of okra, topped and tailed 1 medium sized onion, coarsely chopped 1 bouquet garni, prepared from scallions, fresh thyme, parsley and chives Salt and freshly ground black pepper to taste 1/2 Scotch bonnet chile, minced 6 1/2 cups of water 1 clove garlic, minced 1/2 pound of cooked ham, cut into 1/4 inch dice Juice from 3 limes
Clean the greens thoroughly and remove any woody central stems. Chop the okra and greens into small pieces and place them into a medium sized saucepan. Add the onion, bouquet garni, salt, black pepper, chile, and water and bring to a boil over high heat. Lower the heat to medium, cover, and cook for about 30 minutes. Remove the mixture from the heat and put it through a food mill until it is a smooth puree. return it to the saucepan and add the garlic, ham, and lime juice. Cook over medium low heat for 10 minutes while whisking steadily. *Do not allow the soup to come to a second boil or it will lose its texture. Serve immediately. Serves 4
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Post by Shawnee on Feb 1, 2009 11:41:25 GMT -5
Caraway Soup
3 ounces of drippings or butter 3 ounces of flour 3 pints of water 1 tablespoon of Caraway Seeds Salt to taste Pepper to taste Fried croutons 2 Maggi cubes
Melt the drippings or butter. Stir in the flour and fry until golden brown. Add the caraway seeds, salt and pepper to taste. Gradually stir in the water, add the Maggi cubes and simmer for twenty to twenty minutes. Fry the croutons separately.
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Post by Shawnee on Feb 1, 2009 11:41:48 GMT -5
Carrot Soup
1 onion, chopped 1 clove garlic, mashed 3 tablespoons of butter 4 carrots, grated 2 stalks celery, chopped 2 cups of chicken stock 1/4 teaspoon of white pepper 1/4 cup of nonfat dry powdered milk 1/2 cup of liquid nonfat milk
Sauté the onion and garlic in butter. Add the carrots and sauté a few more minutes. Add the chicken stock and cook until the vegetables are soft. Puree soup and add milks (Dry milk mixed with whole milk). Return to the pot and add the pepper. Heat and serve. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:42:07 GMT -5
Catfish Stew
4 to 5 pounds of catfish 1/4 pound of salt pork or bacon 1/2 cup of chopped onion 1 can of tomato soup 1 can of water 1/4 can of tomato catsup salt a dash of cayenne Worcestershire sauce
Split the catfish. Heat a dry heavy skillet until very hot. Lay the catfish, skin side down in the hot skillet. Leave it until the fish can be lifted out, leaving the skin adhering to the skillet. Cut the salt pork or bacon into small pieces and fry it until brown and crisp in a large iron pot or deep skillet. Lift out the pieces of fried meat with a slotted spoon and discard or save for cracklings. Add the chopped onions to the drippings and sauté them until tender. Add the tomato soup, water, catsup, salt, cayenne and Worcestershire sauce. Bring the mixture to a boil, taste and correct the seasonings. Lay the catfish on the sauce. The catfish can be cut into bite sized pieces if desired. Cover the pot, and simmer for 20 to 30 minutes or until the fish separates from the bones. Do not stir it, but occasionally lift the pot from the heat and whirl it to prevent sticking or scorching. Once the fish is done, move it to a hot platter. If the sauce is thin, cook it rapidly for a few minutes to reduce it. Pour the sauce over the fish and serve. Serves 6
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Post by Shawnee on Feb 1, 2009 11:42:27 GMT -5
Charleston Okra Soup
1 large beef bone, plenty of meat 2 medium onions, chopped 3 pounds of fresh okra, chopped fine Salt and pepper Bay leaf 3 quarts of water 1 piece breakfast bacon 8 large fresh tomatoes, or 2 (No. 2 1/2) cans tomatoes
Cook meat in water slowly for 2 hours. Add okra, bacon, and peeled tomatoes, bay leaf, onions, salt and pepper to taste; let cook another 2 hours; add more water, if needed. *I cook the meat until it falls apart. Serves 8 to 10.
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Post by Shawnee on Feb 1, 2009 11:44:34 GMT -5
Cheddar Farmhouse Chowder
One 10 1/2 ounce can of condensed cream of mushroom soup 1 1/2 cups of milk or evaporated milk One 16 ounce bag of frozen corn, carrots and broccoli, thawed 2 medium baking potatoes, cut into 1/2 inch cubes 1/2 teasp0oon of dried thyme leaves 1/8 teaspoon of ground red pepper 1/4 teaspoon of black pepper 1/2 cup of frozen peas, thawed 1/4 teaspoon of salt 3/4 cup, about 3 ounces, of Cheddar cheese, shredded
In a large saucepan, whisk together the soup and milk until well blended. Bring to a boil over medium high heat, stirring frequently. Add corn mixture, potatoes, thyme, ground red pepper, if desired, and black pepper. Return to a boil, reduce the heat, cover, and simmer for 15 minutes or until the carrots are just tender, stirring frequently with a spatula. Remove from heat, stir in peas and salt. let stand for 5 minutes t absorb flavors. Ladle equal amounts into soup bowls and top each with 3 tablespoons of grated cheese. Makes 5 servings
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Post by Shawnee on Feb 1, 2009 11:44:59 GMT -5
Chili Macaroni
12 ounces of ground beef or ground raw turkey 1 medium onion, chopped One 14 1/2 ounce can of Mexican style stewed tomatoes 1 1/4 cups of tomato juice 2 tablespoons of canned diced green chili peppers, drained 2 teaspoons of chili powder 1/2 teaspoon of garlic salt 1 cup of packaged dried wagon wheel macaroni or elbow macaroni 1 cup of loose pack frozen cut green beans 1 cup of shredded cheddar cheese
In a large skillet, cook the ground beef or turkey and onion until the met is brown. Drain the fat. Stir the stewed tomatoes, tomato juice, chili powder, and garlic salt into the meat mixture. Bring to boiling. Stir in pasta and green beans. return to boiling, reduce the heat. Cover and simmer about 15 minutes or until the pasta and beans are tender. To serve, spoon into bowls. Sprinkle each serving with shredded cheddar cheese. Makes 4 servings.
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