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Sep 17, 2009

Prairie-Land Pot Roast




1 boneless beef shoulder pot roast roast (2 lb.) 1/2 tsp. salt 1/4 tsp. pepper 1 bottle (8 oz.) KRAFT CATALINA Dressing, divided 2 large onions, sliced 2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces 1 lb. carrots, peeled, cut into 1-inch pieces water 2 Tbsp. chopped fresh parsley Make It!
SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.Variation Prepare using 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.SubstituteIf only baking potatoes are available, add them to cooking liquid for the last hour of cooking time.

Chicken & Broccoli Stuffing Skillet



What You Need!

4 small boneless skinless chicken breast halves (about 1 lb.) 1 Tbsp. oil 1 cup water 1 pkg. (10 oz.) frozen broccoli florets, thawed, drained 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister 1 cup KRAFT Shredded Cheddar Cheese


COOK chicken in hot oil in large skillet on medium-high heat for 6 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.

ADD water and broccoli to skillet; bring to boil. Add stuffing mix; stir just until moistened.

RETURN chicken to skillet; sprinkle with cheese. Reduce heat to low; cover. Cook 5 minutes or until cheese is melted.

MEXICAN COOKING

REFRIED BEAN SOUP

1 can black beans
1 can fat-free refried beans
1 can chicken broth
1 can Rotel tomatoes

Bring to boil chicken broth. Reduce heat and stir in refried beans until completely dissolved. Add black beans and tomatoes. Simmer for 10 minutes.


FRIJOLES REFRITOS DELICIOSO!!! REFRIED
BEANS

1 pound bag pinto beans
1/4 medium onion, sliced
1 jalapeno, sliced
8 chile arbol dried peppers
4 t. salt
1 t. garlic powder
1/4 cup cooking oil

Sart with a 1 lb bag of pinto beans washed and picked for rocks, etc. Rinse the beans under cold water. After rinsing, add beans to a large kettle of cold water.
Add 1/4 of a medium onion in slices. Add 1 jalapeno pepper cut into slices. Add 4 tablespoons salt and 1 teaspoon of garlic powder.

Cook, covered on low until beans are ready, adding water as needed to ensure that they do not boil dry.

Once beans are ready, heat a large frying pan with 1/4 cup cooking oil. When oil is hot, reduce the heat to low and add the chile arbol peppers, frying them in the oil until the oil tints a light red color.

Once oil is tinted red, remove the chile arbol. Scoop out the beans from the other kettle by the cup full and slowly add into the hot oil making sure to drain as much water from the beans as possible to prevent the oil from splattering.

Once all the beans are added, then you simply fry them for approximately 3 to 4 minutes until you are able to mash them easily. Use a potato masher to mash the beans. As you mash them, you will add water from the bean kettle to the fying beans until you have a refried bean consistency (like in the restaurants).

After you achieve this, you can add salt to taste as desired. Be certain not to add too much salt, as the salt will take some time to dissolve completely into the beans; so remember less is more in this case.

CHICKEN FAJITAS

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they're sweet and spicy.



SHORT-CUT SPANISH RICE

3 cups cooked rice
1 teaspoon Taco seasoning
1 1/2 cups Tostitos Medium Salsa
garlic powder, to taste
salt and pepper, to taste

Quick Version (Side Dish):


Steam or boil rice according to package directions to measure about 3 cups. Cook rice slightly on the dry side (steaming is best). Minute Rice may be used for an emergency side dish.
Combine ingredients and cook 5 minutes (no more), just until heated through. Season to taste and serve.


Main Dish Variation:

For a quick, hearty main dish, sauté 1/2 inch cubes of pork in a tablespoon of olive oil with 1-2 large onions, chopped, one green or red sweet pepper, cut into chunks, and a few cloves of fresh, minced/crushed garlic.
Add ground cumin, paprika, and cayenne, (or just use Taco seasoning) to taste and stir in salsa and cooked rice. Any combination of seasonings or quantity of onion and pepper may be used.


EASY MEXICAN RICE

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.


MEXICAN LASAGNA

3 lbs. ground beef
2 tomatoes, finely chopped
1 med. onion, finely chopped
2 cloves garlic, crushed
1 pint (16 oz.) sour cream
12 oz. Fresco Mexican cheese or Mozzarella cheese
2 to 3 cans Contadina Italian tomatoes
1 sm. can Contadina Tomato paste
3 or 2 cans Old El Paso green chilies

Brown meat, onions, tomatoes and garlic; put aside. In blender, blend can of tomatoes, onions and garlic to taste. In 5-quart pot, put 2 tablespoons of oil and cook sauce until it thickens. If too watery, add 1 can of tomato paste. Cook 10 more minutes.
Layer bottom of pan with oil and heat. Fry tortillas 2 seconds on each side (not crisp) just so they are pliable. Layer Pyrex with tortillas, including sides. Add meat mixture and green chilies. Cover with sauce. (Save some sauce for use when serving.) Cover the meat with a layer of tortillas. Pour sauce over top layer. Pour sour cream on top of sauce. (Add milk if too thick.) Put cheese on top of that, and for color, add rest of green chilies.

Preheat oven to 350 degrees. Cover lasagna and put in oven until hot. Let stand for 5 minutes before serving.

CHICKEN CHOW MEINS

CHICKEN CHOW MEIN

1/4 c. chopped onion
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
2 tbsp. butter
2 c. diagonally sliced celery
1 (1 lb.) can bean sprouts, drained
3 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 tbsp. water
1 1/2 c. cut-up cooked chicken or turkey
Chow mein noodles

In large skillet, cook and stir onion and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to measure 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles. Serves 4.


CHICKEN VEGETABLE CHOW MEIN

1 tbsp. cornstarch
1/2 tsp. sugar
1 c. chicken broth
1 tbsp. soy sauce
2 tsp. cider vinegar
2 tbsp. oil
2 boneless chicken breasts, cut into 1 inch cubes
3 carrots, sliced on the diagonal
3 lg. ribs celery, sliced on the diagonal
2 scallions, sliced on the diagonal
1 can chow mein noodles

Combine cornstarch, sugar, broth and vinegar. Stir and set aside. In 12 inch skillet or wok, heat oil, add chicken and cook 2 to 3 minutes, until golden brown. Remove chicken and add carrots, celery and scallions to pan drippings, stir cooking until crisp tender.
Stir cornstarch mixture again and add to skillet. Cook 1 minute, stirring until it thickens. Add chicken and cook until heated through. Serve over rice and top with chow mein noodles.



CHICKEN CHOW MEIN & FLUFFY WHITE RICE

1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced Chinese cabbage
3 c. thinly sliced celery
1 can (1 lb.) bean sprouts, drained
1 can (4 oz.) water chestnuts, sliced
2 tsp. sugar
2 c. chicken broth
2 1/2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. sliced cooked chicken (or a little more if desired)
Chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook approximately 10 minutes. Mix cornstarch, water and soy sauce; add to vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles and small mounds of fluffy white rice. (4 servings.)
This recipe can be used with cooked pork or cooked veal.



CHICKEN CHOW MEIN CASSEROLE

1 can cream of chicken soup
1 can cream of celery soup
1 can peas, drained
1 or 2 cans deboned chicken (or cooked & cut up chicken pieces)
1 soup can milk
1/2 lg. bag chow mein noodles

Mix all together. Pour in greased casserole or cake pan. Sprinkle noodles on top. Bake at 350 degrees for 1 hour.

HOW TO COOK CABBAGE

SPICY COOKED CABBAGE

1 small head of green cabbage
1/4 small onion
2 heads garlic or 2 teaspoons garlic powder
sprinkle of ground cumin
sprinkle of cayenne pepper
sprinkle of cinnamon and sugar
sprinkle of sea salt
a few grinds of fresh black pepper
10 mustard seeds
1 teaspoon celery salt or whole seeds
1 (or a part of) small hot pepper, diced finely
5 t. vinegar (I recommend balsamic, rice wine or apple cider, according to your taste)

Put a large pot of water on stove to boil. Chop cabbage head into cole slaw size pieces (fairly small). Chop onion and garlic. Add all other ingredients to pot of water and add cabbage, onion and garlic when the water is boiling. Simmer for 30 minutes. Drain. Fill pot back up with cold water and let sit on stove for five minutes. Drain. Add butter, if desired, and serve.


COOKED RED CABBAGE


1 med. red cabbage
5 med. cooking apples
2 tbsp. sugar
2 tbsp. wine vinegar
2 tbsp. burgundy
1 tbsp. butter
Salt and pepper

Shred cabbage fine, cut apples in small pieces. Add sugar, butter, vinegar and seasoning. Cook slowly for 1 hour until soft. Last 10 minutes, add wine. Serves 4 to 6. Excellent with fowl or pork.


RED CABBAGE COOKED WITH CIDER AND
APPLE

2 lbs. red cabbage (discard coarse outer leaves), coarsely chopped
4 tbsp. butter or bacon fat
1 med. onion, chopped
2 tart cooking apples, chopped
1/2 tsp. salt
4 tbsp. brown sugar
1 c. cider
2 tbsp. cider vinegar

Place cabbage in colander. Rinse thoroughly. Drain well. Melt butter in a large skillet. Saute onion until tender but not brown. Add cabbage and remaining ingredients. Cover. Cook slowly until cabbage is tender and liquid is reduced, about 1 hour. Cabbage should be a rich, red color and sauce just enough to moisten the vegetable. Serves 6.


COOKED CABBAGE AND BRATS

6 c. coarsely cut up cabbage
3 tbsp. bacon fat
1 lb. brats or beef franks
1/2-1 tsp. salt
Pepper to taste

Heat fat in large skillet or electric fry pan. Add cabbage, spreading it out level. Sprinkle with salt and pepper. Cover; reduce heat and cook gently, shaking skillet occasionally to prevent sticking. After cooking 3 minutes, approximately, turn cabbage. Lay brats or franks on top of cabbage in skillet; replace cover and continue cooking for about 4 minutes or until cabbage is soft and slightly crisp. Push cabbage to one side of skillet and allow meat to brown for 2 to 3 minutes until heated through. Serve piping hot.

STUFFED SHELLS

PASTA SHELLS WITH RICOTTA CHEESE
STUFFING


1 (16 oz.) box lg. shells, cooked
1 lb. Ricotta cheese
1/4 c. diced Prosciutto, cooked
Ground veal or spinach
1 egg, lightly beaten
2 c. hot tomato sauce

Preheat oven to 350 degrees. Beat Ricotta, Prosciutto and egg together in a large bowl. Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan. Cover with aluminum foil and bake 15 to 20 minutes. Arrange shells on serving plates and pour hot sauce over.


VEGETARIAN STUFFED SHELLS

1 (19 oz.) chick peas, rinsed and drained
2 lg. eggs
1 med. size onion or 3 long green onions, cut in chunks
1 (15 oz.) container ricotta cheese, about 2 c.
1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry
1/2 c. grated Parmesan cheese
1/4 tsp. ground nutmeg
36 jumbo sized pasta shells (8 oz.) freshly cooked and drained

Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.
To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.


CHEESE STUFFED SHELLS

1 box (12 oz.) jumbo pasta shells
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
3 c. Ricotta cheese
1 pkg. (12 oz.) shredded Mozzarella cheese, divided
Pinch ground nutmeg
Black pepper to taste
1 qt. tomato sauce

Cook pasta shells according to package directions, drain. In large bowl combine spinach, Ricotta and 3/4 cup Mozzarella cheese, nutmeg, pepper. Blend well. Stuff shells with a heaping teaspoon of mixture.
Pour a thin layer of sauce into large baking pan. Arrange shells over sauce. Spoon additional sauce over top. Sprinkle with remaining Mozzarella. Bake 350 degrees about 20 minutes or until heated through.

PASTRY RECIPES

CREAM CHEESE PASTRY DOUGH

1 c. cake flour, sifted
1 tsp. sugar (plus 1 tbsp. sugar for sprinkling on top)
Pinch of salt
1/4 c. chilled no fat cream cheese
4 tsp. light butter
2 1/2 to 3 tbsp. skim milk (plus 1 tbsp. for glaze)

Mix flour, 1 teaspoon sugar and salt. With pastry cutter, cut cream cheese and butter into flour mixture until crumbly. With fork, stir in enough milk until clumped together. Press the dough into a circle, wrap in plastic and refrigerate for at least 1/2 hour. (Can be made ahead and stored up to 2 days).
On lightly floured surface, roll pastry to 1/8" thickness. Carefully place over fruit and tuck edges. Brush top with milk and sprinkle 1 tablespoon sugar over. Cut several slashes for steam vents.

Bake about 45 minutes at 350 degrees or until pastry is golden and filling is bubbly.

Cool slightly and serve with "fat free" ice cream or frozen yogurt.

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FROZEN PASTRY DOUGH

3 c. flour
3 egg yolks
8 oz. cream cheese
8 oz. sweet butter

Mix together egg yolks, cream cheese and sweet butter. Add flour and mix well. Divide into 3 balls. Refrigerate or freeze.
When ready to use, keep dough at room temperature for several hours. Roll out and spread with the following fillings, as you desire. Cinnamon, sugar, raisins and nuts; poppyseeds and marmalade; lekvar and raisins.

Roll and cut 2 inch squares. Put filling on each. Bring 2 opposite corners together. Bake at 350 degrees until brown.

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DANISH PASTRY DOUGH

1 lb. unsalted butter
4 dry yeast packages
1 c. warm water
2/3 c. sugar
1 1/2 c. cold milk
4 eggs
2 tsp. vanilla
8 1/2 c. flour

Tear off two sheets of wax paper about 20 inches long. Place the butter sticks on the sheet of wax paper and about 2 inches apart. Cover the butter with the other sheet of wax paper. Roll out and work with it until it is completely spread over the entire sheet of wax paper. Place it in the freeze for later use.
Dissolve yeast in warm water; set aside until raised. Mix together rest of ingredients. Add yeast mixture to egg mixture. Put in refrigerator. Dough will be sticky so that's ok. Leave in refrigerator about 30 minutes.

Take out and gently roll it out to about 18 x 13 inches. Take the butter out of the freeze, peel off the wax paper and carefully put it on the dough. Score the butter in the center. Fold over and again roll out to about 24 x 12 inches. Fold ends in half, making the fourth layer. Repeat rolling and fold 2 more times. Put back in refrigerator for another hour. Dough will rise slightly in refrigerator.

To fill. Cut dough into 8 pieces. Put back into refrigerator while making each one. For cheese filling: 1 (8 oz.) cream cheese 1 egg 2 egg yolks 3/4 c. sugar 2 tsp. vanilla

This is enough to fill all 8 pieces. Or you can use whatever other filling you want. Let rise about 30 minutes, then bake. Brush top with beaten egg. Bake at 400 degrees for 20-25 minutes. Watch carefully to that the bottom doesn't burn.

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BAKLAVA

2 c. sugar
1 c. water
1 1/2 inch piece of stick cinnamon
3/4 c. honey
2 tbsp. lemon juice

Combine sugar, water and cinnamon stick in medium saucepan. Heat to boiling and boil for 15 minutes, stirring occasionally. Add honey, stir well. Cook for 3 more minutes. Remove from heat. Stir in lemon juice and set aside to cool while you prepare pastry.

NUT FILLING:

2 c. walnuts, chopped finely (not ground)
1 c. blanched almonds, chopped finely (not ground)
6 tbsp. granulated sugar
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves

PASTRY;
1 lb. frozen (filo, thawed & refrigerated) (also called phyllo or strudel dough)
1 lb. butter
Whole cloves (opt.)

Melt butter in small saucepan. In medium sized bowl, mix ingredients for nut filling, well. Add 3 tablespoons of melted butter to the nuts, stir well and set aside.
Wet lightly the bottom of a large tray or cookie sheet. Cover the bottom with waxed paper. (Waxed paper will adhere to damp tray.) Remove filo from box and unfold carefully to full size sheets. Lay out on clean table or cutting board. Measure and cut sheets in half so that they will fit a 9 x 13 inch pan. Stack one half on top of the other, place whole stack on waxed paper-covered tray and cover with more waxed paper. (Cut filo with scissors or sharp knife.) Wet clean tea towel in cold water and wring out. Spread over waxed paper, covering filo and keep this on while you are working, uncovering only to remove a sheet of filo.

On work surface, arrange filo tray, baking pan, melted butter and nut mixture so that you can reach all of them easily from one spot. Using SOFT pastry brush, butter bottom and sides of baking pan, liberally. Uncover filo and peel off one sheet, place in pan and paint with melted butter. Repeat this for 10 sheets of filo, buttering each one and always covering the rest of the filo between sheets. When 10 filo are in place, sprinkle 1/4 of the nut mixture over them. Add 4 more sheets filo, buttering each one in the same manner. Sprinkle 1/4 more nut mixture over. Add 4 more filo, then third 1/4 of nuts; 4 more filo and remaining nuts. Cover with 10 more filo, buttering each as you go. Paint leftover butter over top layer. Refrigerate for about 1/2 hour.

After 1/2 hour, heat oven to 350 degrees. Remove pan from refrigerator. With straight-edge and sharp knife, mark pastry into diamonds of the desired size, cutting down into pastry about half way. Stud each piece with whole clove. Sprinkle a little cold water over all. Bake 10 minutes at 350 degrees, then lower heat to 325 degrees. Bake about 1 hour more, or until golden brown and edges start to leave sides of pan.

Remove from oven and set on solid burn-proof surface. Remove cinnamon stick from syrup you prepared earlier and immediately drizzle COOL syrup slowly and carefully all over HOT pastry. (It will sizzle a little at first.)

Set aside to cool. Finish cutting all the way through pastry to remove from pan and serve. Very good made a day or two ahead of serving. Makes 1 large 9 x 13 inch pan. Can be frozen unbaked or baked.

Can use all walnuts if almonds unavailable. This is important because filo dries out very easily and is then nearly impossible to work with.

Perfect Pie Crust Recipe:

Ingredients:

For a one-crust pie:

•1 3/4 cups of this homemade pastry mix*
•up to 6 Tablespoons cold water

For a two-crust pie:

•3 cups homemade pastry mix
•up to 8 Tablespoons cold water

* For homemade pastry mix, use the recipe here.
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Homemade Pastry Mix Recipe
makes 8-9 cups


Ingredients:•6 cups flour
•1 Tablespoon salt
•2 1/3 cup vegetable shortening

And later, when you use it to make dough:

•a small amount of very cold water

Preparation Instructions:


1. In a large bowl, mix the flour and salt.


2. Using a pastry cutter, cut in shortening until the mixture resembles a coarse meal. (See image above)


3. This pastry mix does not require refrigeration, but it may be a good idea in the summer. Store in a cold place.


Using the Homemade Pastry Mix:

You will need:

•A small quantity of very cold water.

4. When you are ready to use the mix, measure out however much you need and use a pastry cutter to break up any chunks that have formed.


5. Sprinkling only a very small amount of water at a time across the mix, use a fork to quickly and evenly mix the water in. Keep adding small amounts of water until the dough has just started to hold together into a ball. Take care not to use any more water than necessary, and do not mix the dough any more than necessary.


6. Use as you normally would for whatever pastry you are planning to make, following whatever recipe you have for baking times and temperatures. Here is a great pie crust recipe that uses this pastry mix. Enjoy!



Preparation Instructions:


Making the Dough:


1. Measure the appropriate amount of homemade pastry mix into a medium-sized mixing bowl.

2. Using a pastry cutter, break up any chunks that have formed in the mix until it once again resembles coarse meal. Be careful not to work the mix any more than you need to!


3. Sprinkling only a very small amount of water at a time across the mix, use a fork to quickly and evenly mix the water in. Keep adding small amounts of water until the dough has just started to hold together into a ball. Take care not to use any more water than necessary (you do not need to use the full amount), and do not mix the dough with the fork any more than necessary.


4. Lightly push the dough together into a slightly-flattened ball shape, and place it into a piece of saran wrap. (For a two-crust pie, divide the dough in two for this step and use two pieces of saran wrap).


Let it Rest:


5. Chill in the refrigerator for 20 minutes.

Rolling the Crust:


6. Spread a generous amount of flour over a wooden breadboard or other appropriate rolling surface. Flour your rolling pin.


7. Remove the dough from the refrigerator, unwrap it, and place it on the floured surface. Sprinkle a little flour over it.


8. Gently begin rolling with the rolling pin from the center out to the edges for each stroke. Move the pin's orientation to the dough frequently so that all sides roll out at an even rate, forming a circle. Be very careful as you reach the edge with the pin each time, making sure that the dough does not stick to the pin as you lift it. If the dough starts to crack apart, gently press it back together. Add flour to your rolling pin if it starts sticking to the dough. When your dough has reached about one eighth of an inch in thickness, stop rolling.

SAUSAGE AND VEGETABLE KABOBS

Sausage & Vegetable Kebabs

Makes 2 servings

3/4 lb mixed eggplant and summer squash
3 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 garlic clove, pressed
1 teaspoon smoked paprika--hot or sweet
2 Italian sausages, about 1/2 pound
Fresh basil or sage leaves, optional

Slice the eggplant and squash into small cubes, about 1/2 inch. Make the marinade by combining the lemon juice, olive oil, galic and smoked paprika. Place the marinade and vegetables into a zip top bag and let marinate for up to 3 hours. Most of the marinade will be absorbed by the vegetables.

Preheat broiler then slice the sausage into about 12 - 15 slices. Slide the cubes of squash, eggplant and sausage onto skewers, preferably metal, with sage or basil leaves on top of each piece of sausage. All the meat and vegetables should be touching with no spaces in between.

Place skewers on a foil lined broiler pan and broil about 7 minutes on each side or until meat and vegetables are cooked through. Serve with couscous.

Appetizers

Cheese Ball

12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder
Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.
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Tangy Buffet Meatballs


2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce
--SAUCE:--
1 c. chili sauce
1/2 - 3/4 c. grape jelly
Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

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Sausage Balls


1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix
Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.
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Ricotta Balls


2 tsp. vanilla
2 lbs. ricotta cheese
6 eggs
6 tbsp. sugar
8 tsp. baking powder
2 c. sifted flour
1 tsp. salt
Oil
Mix all ingredients together and let stand for about an hour. Shape into balls and fry in oil.

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Pepperoni Squares



2 c. flour
2 eggs
1 tsp. salt
1/2 tsp. oregano
12 oz. shredded cheddar cheese
1 1/2 c. milk
1 stick pepperoni, sliced thin & cut
up
Mix all together in one bowl. Grease 9 x 12 inch pan and pour mix in. Bake at 350 degrees for 35 to 40 minutes. Slice in squares when cool.

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Pizza Roll


2 pizza dough (2 lbs.)
1/2 lb. salami
1/2 lb. Capocollo or Pancetta
(Italian bacon)
1 1/2 green bell peppers
1 1/2 onions
1/2 lb. Provel cheese
Oregano & peppers to taste
Note: Make two individual rolls, split ingredients evenly. Roll out pizza dough to make a square sheet, about 12x12 inch or thinner. Layer above ingredients in order listed and roll to make one big loaf. Make sure the seam is at the bottom. Brush top of loaf with egg wash or water. This will give a nice shine on top. Bake at 350 degrees until golden. Let it get cool and slice. Serve warm or cold. This can be frozen in slices and reheated just before serving.
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Greek Canapes


6 eggs, beaten
3/4 c. soft butter
1/2 c. Parmesan cheese
1/2 c. Romano cheese, shredded
2 c. Pepperidge Farm Herb Stuffing Mix
2 (10 oz.) pkgs. frozen chopped
spinach
Thaw and drain spinach. Mix all of above ingredients together and let sit in refrigerator 2 hours. Roll into small bite-size balls. Bake at 350 degrees for 15 minutes on large greased cookie sheets. Serve warm as hors d'oeuvre. May be kept in refrigerator up to one week. Even if you don't like spinach, you'll love these!

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Hot Cheese Puffs


1 c. Monterey Jack cheese
1 (3 oz.) pkg. cream cheese, cubed
1/3 c. butter or margarine
2 egg whites
35 (1") cubes French bread
In saucepan, combine cheese and butter. Cook and stir until melted. Remove from heat. Beat egg whites until peaks form. Fold cheese mixture into egg whites. Dip bread cubes into it, scraping excess with a spatula. Put on waxed papered baking sheet and freeze until firm (1 hour). Transfer to bag and refreeze. At serving time, put on greased baking sheet. Bake at 400 degrees about 10 minutes or until puffy and golden brown. Keep close watch while baking. Serve immediately. Makes 35-40.



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Saucy Barbecued Meatballs


1 lb. lean ground beef
1/4 c. milk
1 tbsp. instant minced onions
1/2 tsp. salt
1/2 c. catsup
1/4 c. brown sugar, packed
2 tbsp. soy sauce
Combine beef, bread crumbs, milk, onion, and salt. Mix well, shape into 15 meatballs, 1 1/2 inches in size. Arrange in microwave safe pie plate. Combine catsup, brown sugar, and soy sauce. Spoon over meatballs. Cover with wax paper. Microwave on high 6 to 7 minutes.

THE SEAFOOD SHOPPE

Crab Cakes

Ingredients:
2 medium potatoes, boiled and peeled
1 pound crab meat, well picked to remove shells
2 tablespoons butter, melted
2 eggs, beaten
¼ cup chopped green onion
½ cup chopped parsley
½ teaspoon red pepper
2 teaspoons salt
1 ½ cups cracker crumbs

Procedure: Mash potatoes; add crabmeat, butter, eggs, green onions, and parsley. Season with salt and pepper to taste, using amounts given as a guide. Add enough cracker crumbs to achieve a meat loaf like texture, about 1/2 cup. Form into patties like hamburgers, but a bit smaller; roll in remaining cracker crumbs and fry in deep fat until brown.

Servings: 4

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Crab Casserole

Ingredients:
1 pound Crab meat,
4 ozs Shrimp, boiled and finely chopped
1 can evaporated milk
1/2 cup water
1/2 tsp. red pepper
1/4 cup flour
1/2 cup Italian bread crumbs
1 onion, chopped
1/4 lb Velveeta cheese, shredded
1/2 tsp. white pepper
1 stick margarine
1 egg yolk


Procedure: Saute onions in maragine until soft. Add flour and stir. Mix milk, water, and egg yolk, add slowly. Add white and red pepper. Cook 12 minutes, stirring frequently. Add crab and shrimp. Put into 13 by 9 inch greased casserole dish. Top with chesse. Bake 15 minutes at 350 degress. Sprinkle with bread crumbs, and bake 5 minutes.

Servings: 2

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Spicy Barbecued Catfish

Ingredients: 1/2 c. unsweetened apple juice
1/2 c. barbecue sauce
1/4 c. chopped green onion
1/4 c. melted butter
1 T. Worcestershire sauce
1 t. tarragon
2 lbs. catfish filets

Procedure: Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10-15 minutes or until fish flakes with a fork.

Servings: 6


Shrimp Cocktail Spread

Ingredients: 1 envelope unflavored gelatine
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers


Procedure: Sprinkle gelatine over skim milk in small saucepan; let stand 1 minute. Stir gelatine over low heat until completely dissolved, about 3 minutes. Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth. Gradually add gelatine mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm. Unmold onto serving dish; serve as a spread with crackers.

Makes 4 cups of spread.

Servings: 4

THE WILD SIDE

Alligator Supreme

Ingredients:
2 pounds ground Alligator meat
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup butter or margarine
1/2 cup flour
4 tablespoons chili powder
2 tablespoons salt
1/2 teaspoon cumin
2 cans tomatoes

Procedure: Stir butter and flour and brown lightly; add onions and celery and cook until soft. Stir in chili powder, salt, and cumin; add tomatoes, stirring to blend. Simmer gently (about 10 minutes). Stir often. Add alligator meat and cook until meat is done.


Barbecued Deer Ribs


Lb. Deer Ribs, trimmed
1 Cup Apple Vinegar
3/4 Cup Packed Brown Sugar
1 Tbsp. Olive Oil
1/2 Cup Catsup
1/4 Tsp. Pepper
1 Tsp. Minced Garlic
1 Tsp. Liquid Smoke Salt Tony ChachereÂ’s

Procedure: Parboil deer ribs in large saucepan for 2½ hours, changing water once during cooking Cool. Trim to remove any fat. Place ribs in baking dish. Combine remaining ingredients in bowl, mix well. Pour over ribs. Simmer, covered, over low heat for two hours basting frequently and adding water if necessary.


Smothered Rabbit

Ingredients:

2 ea rabbits (tame or wild)
3 cups chopped yellow onions
1 cup chopped bell peppers
4 cloves garlic, minced
1 ea bundle onion tops, chopped
1/2 bundle parsley, chopped
1/3 cup olive oil (or your favorite oil)
4 cups water or broth (chicken or veg.)
4-5 shakes tabassco sauce
3 tablespoons Tony Chachere's Seasoning
1/2 teaspoon red cayenne pepper

Procedure: Preheat oven to 325-350 degrees. Heat oil in large black iron pot or magnalite pot. Brown rabbit in oil on all sides, letting it stick to the bottom, but don't let it burn.

Remove browned rabbit from pot. Now, add all other ingredients except parsley. Saute until limp or transparent. Add water or broth and bring to a boil. Add rabbit to pot with other ingredients and bring back to a boil. Cover the pot with lid and place in oven for about 1-1/2 hours or until fork tender, or until it falls off the bone. Add the parsley after 1 hour in oven

Serve over white rice or cornbread. A great side dish is smothered white beans. Enjoy.


Sweet Wild Duck



Ingredients:

2 big ducks
2 bell peppers, diced
3 Onions, quartered
2 stalks of celery, diced
1 apple, quatered
1 orange
olive oil
garlic

Procedure:
Stuff breast with garlic. Put quarter onion, apple, celery, bell pepper, orange and sausage into cavity and sew shut. Heat olive oil in black pot at high heat. Brown breast adding water if needed. Brown duck for 45-60 minutes or until the ducks are dark brown. Add onions, bell pepper, and remaining sausage into pot stirring often. Add water if necessary to keep from sticking. After browning, put enough water to cover ducks. Cover and place in 400F oven for one hour. Check water level adding if need. Cook for an additional 30 minutes uncovered. To thicken gravy, add flour. Serve over rice.

BISCUITS


CREAM OF TARTAR BISCUIT
Filed under :Breads

1 qt. flour
2 tsp. cream of tartar
Salt
2 tbs. thick cream OR 1 tbs. lard or butter
1 tsp. baking soda dissolved in hot water
Milk enough to make soft batter
Optional additions:
1 egg
2 tbs. sugar

Stir into one quart of flour, two teaspoonfuls of cream of tartar, and a little salt. Add two table-spoonfuls of thick cream, or rub in one spoonful of lard or butter. Put in a tea-spoonful of soda or saleratus, dissolved in a very little hot water. Mix the whole rather soft with milk. Bake like tea biscuits.
It is a convenient way to make the mixture soft enough with milk to enable you to stir it well with a spoon, and then drop it into the baking pan. It should spread a little, but not run. To vary these drop-cakes add an egg, and two spoonfuls of sugar. For a family of three or four, make half the measure.



CORN CAKE (a.k.a. CORN BREAD)

Filed under :Breads

1 pint sour milk (use buttermilk)
2 c. corn (”Indian”) meal
1 c. flour
1 egg
2 tbs. molasses
1 tsp. salt
1 tsp. baking powder (saleratus is obsolete and no longer available)

To a pint of sour milk, two cups of Indian meal, one of flour, one egg, two table-spoonfuls of molasses, a teaspoonful of salt and one of saleratus. Mix it thoroughly, and bake twenty-five minutes in two shallow pans, or thirty-five in a deep one.



THE QUEEN’S BISCUITS


Filed under :Breads

1 and 1/2 lb. flour
1 and 1/2 lb. sugar
whites of 24 eggs
yolks of 18 eggs
cracked or ground coriander seeds (optional)
Yeast (optional)

Take a pound and a half of flour, a pound and a half of fine sugar, the whites of twenty-four, and the yolks of eighteen eggs, put in coriander seeds beaten small at discretion; mix these well together, and make them into a soft paste, add a little soft yeast or not. Lay this paste on paper, or in crusts about two inches broad, and four inches long, set them in a moderate oven, and when they begin to turn brown, take them out, and lay them on paper, in a dry place.