Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled
Preparation instructions
Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.
When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preparation instructions
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese
Preparation instructions
Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.
1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
1 cabbage
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)
*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.
Preparation instructions
Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.
1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese
Preparation instructions
Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.
2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.
Preparation instructions
1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes
1 1/2 lbs beef round steak, cut 3/4 in thick
3 tbsp flour
1 tsp salt
2 tbsp shortening
1 (16 oz) can tomatoes, cut up
Preparation instructions
Cut meat into 6 serving size pieces. Combine flour and salt; pound 2 tbsp of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot shortening. Drain off excess fat. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover ad cook over low heat about 1 1/4 hr or until meat is tender. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 c. cold water and the remaining flour mixture; stir in tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 more min. Pass with meat. Serve meat and sauce with hot cooked rice or noodles.
Oven Swiss Steak:
Prepare Swiss Steak as above, except after browning meat in hot shortening, transfer meat to a 12×7 baking dish. Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion, celery, carrot, and Worcestershire. Cook and stir till thickened and bubbly. Cook and stir 1-2 min more. Pour over meat in baking dish. Bake, uncovered, in a 350° oven for 1 hr 20 min or until meat is tender. Serve with hot cooked rice or noodle.
Crockery cooker Directions:
Prepare swiss steak as above, except cut meat to fit into electric slow cooker. After browning meat in hot shortening, transfer meat to crockery cooker. Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion, celery, carrot, and Worcestershire. Cook and stir till thickened and bubbly; pour over meat in crockery cooker. Cover and cook on low-heat setting for 8-10 hours. Season with salt and pepper. Serve with hot cooked rice or noodles.
6 large green peppers
1 lb ground beef
1/2 c. chopped onion
1 (16 oz) can tomatoes, cut up
1/2 c. long grain rice
Preparation instructions
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion, and the 1/4 c. chopped green pepper till beat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt , worcestershire, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 min. or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 inch baking dish. Bake, covered, in a 350° oven for 30-35 min.
1 1/2 lb ground beef
1/2 c. uncooked rice
1 c. chopped onion
2/3 c. milk
1 tsp. salt
1/4 tsp pepper
1 can (10-12 oz) tomato soup
3/4 c. water
Preparation instructions
In a bowl, combine ground beef, rice, onion, milk, salt, and pepper and mix well.
Make meatballs, using a tbsp of mixture for each one. Put in a 9×13 inch baking pan. In a small bowl, combine soup with water. Pour sauce over meatballs and cover baking pan tightly with anuminum foil. Bake at 350° for 1 hour.
6 large baking apples
3/4 c raisins or snipped pitted dates
1/2 c. packed brown sugar
1/2 c. water
Preparation instructions
Core Apples; peel off a strip around the top of each. Place apples in a 10x6x2 inch baking dish. Fill apples with raisins or dates. I a sauce pan combine brown sugar, water, butter or margarine, cinnamon, and nutmeg; bring to a boiling; Pour hot sugar mixture around apples. Bake, uncovered, i a 350° oven about 1 hour or till apples are tender. Basting occasionally with the sugar mixture. Serve warm with light cream or ice cream.
