Easy
Blueberry (or Cherry) Cheesecake
This recipe is so easy that even my husband can do it. (His specialties
are boxed mac-n-cheese, Ramen noodles and frozen pizza!)
Prep time: 20 minutes
Baking time: 55 minutes
Crust:
. 2 packages of graham crackers (18 "cracker sheets")
.1/2 cup (1 stick) butter or margarine
Crush the graham crackers (I put 4 or 5 "cracker sheets" at a time into a sturdy
plastic freezer bag and
crush them with a rolling pin). Put cracker crumbs into a medium-sized bowl and
pour melted butter/margarine
over the crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.
Batter:
. 8 ounces of cream cheese (softened)
. 1 egg
. 1 can (14 ounces) sweetened, condensed milk
. 3 tablespoons lemon juice
. 1 can (21 ounces) of blueberry or cherry pie filling
Use an electric mixer to beat the cream cheese and sweetened condensed milk
until smooth (a minute or
two). Add the lemon juice and egg and beat on high speed for another minute.
Pour the batter over the graham cracker crust. Drop the canned pie filling into
the batter by spoonfuls at
evenly-placed intervals.
Bake at 300 degrees for 55 minutes.
Allow to cool completely before cutting. Store in the refrigerator.
*******************************************
LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories
from a Wisconsin Farm). You are
invited to visit http://ruralroute2.com to
read sample chapters and other Rural Route 2 stories and to sign up for LeAnn's
monthly newsletter, Rural Route 2 News.
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Hot
Cross Buns
(LeAnn R. Ralph)
When I was a kid, my mother would talk about eating hot cross buns at Easter
when she was a child. The buns
were something that her mother made every year.
2 packages dry yeast (or 4 teaspoons bulk yeast)
2 cups warm water
2 cups mashed potatoes
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs
1 teaspoon cinnamon
1 cup raisins
5 to 6 cups flour
Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt,
eggs, cinnamon, raisins and 2
cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5
minutes. (The dough will be
sticky and soft.) Place in a warm place to rise for 1 hour.
Punch down dough. Shape the dough into 24 equal pieces. Place on a greased
baking sheet. Let rise for 45
minutes. (My mother said that after the buns are shaped you should cut a cross
in the top with a scissors; I've
always found that when the buns are finished raising, you can't really see the
cross. The buns just end up
with four "points" on the top. But you can try it if you want.)
Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.
When the buns are cool, if desired, make frosting
crosses on the top with icing.
Icing
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla
Use a spoon to drizzle crosses on the top of the buns.
Potato Buns
To make potato buns, leave out the cinnamon and
raisins.
***************************************
LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories
from a Wisconsin Farm). Share
the view with a book from Rural Route 2! Read sample chapters and sign up for
the free monthly newsletter,
Rural Route 2 News & Updates.
http://ruralroute2.com
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Recipe of the Week
~~ Fruit Smoothie ~~
2 cups orange juice
1/3 cup strawberry yogurt
2 medium bananas, cut up
1/2 cup blueberries.
Put all ingredients in a blender, blend & enjoy!
Try different kinds of juice, yogurt & fruit. If you use frozen fruit it will be
colder (we freeze
bananas to use) or you can add an ice cube or 2 (some people prefer it a little
thinned down).
It's delicious & good for you.
++++++++++
From
http://www.CanadianCountryGifts.com
Sign up for their free biweekly newsletter by sending an
email to
ccg-request@newsletter.cndcountrygifts.com with `sub' as the subject.
Back to Recipe List
Recipe: Shamrock Cookies
Use your heart-shaped cookie cutter to make Shamrock Cookies for St. Patrick's
Day.
Here's how:
Time needed from start to finish, including time to put icing on the cookies, 2
to 2.5 hours.
Yield: 2 dozen large shamrock cookies
Pictures of Shamrock Cookies available at -
http://www.ruralroute2.com/cookie_pictures.html
Shamrock Cookie Recipe
. 1/2 cup shortening
. 1/2 cup butter or margarine
. 2 cups sugar
. 3 eggs
. 1/4 cup milk
. 1 teaspoon vanilla
. 1/2 teaspoon salt
. 5 cups flour
Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and
salt. Mix in flour. Work the dough with your hands for a minute before rolling
out.
Roll out the dough to 1/8 inch thick. Use flour as needed to roll out the
cookies.
For each shamrock, you will need 3 heart-shaped cookies. Place one heart on an
ungreased cookie sheet, then put one heart on each side at a 90-degree angle so
the tips at the bottom are overlapping. Gently press the cookies together where
they overlap. Take a lump of dough the size of a small walnut. Roll into a rope.
Press one inch of the rope onto the bottom of the shamrock. Shape the remaining
rope into a stem and flatten gently. (Four or five shamrocks will fit on each
cookie sheet.)
Bake in a 350 degree oven for 12 minutes, or until golden brown. Immediately
remove the cookies from the cookie sheet and allow to cool.
When the cookies are cooled thoroughly, frost with shamrock icing. For added
decoration, use cookie sprinkles, if desired.
Shamrock Icing
(makes enough to frost 2 dozen shamrock cookies)
. 3 cups of powdered sugar
. 1/4 cup soft butter or margarine
. 5 or 6 tablespoons milk
. 1/4 teaspoon salt
. 1/2 teaspoon vanilla
. 10 drops green food coloring
Measure the powdered sugar into a mixing bowl. Work the butter/margarine into
the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1
tablespoon at a time and mix thoroughly after each addition. When the icing is
finished, add the food coloring and mix thoroughly.
***************
LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories
from a Wisconsin Farm). She is working on her next book, Give Me a Home Where
the Dairy Cows Roam. To read sample chapters, other Rural Route 2 stories and to
sign up for the free monthly e-mail newsletter, Rural Route 2 News, visit -
http://ruralroute2.com
Back to Recipe List
Ginger Cookies
by Wendy Kennedy
One of my favorite cookie flavors - ginger. When we think of
ginger cookies we usually think of the traditional dark
gingersnaps.
Here's some other great ginger cookies you can try:
~~ Soft Ginger Cookies ~~
1/4 cup shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
2 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ginger
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1/2 cup hot water
Blend shortening, brown sugar and egg. Beat. Stir in molasses. Sift together
flour, salt, baking soda, ginger, nutmeg, cloves, & cinnamon in a separate bowl.
Add dry ingredients to shortening mixture alternately with hot water. Chill
thoroughly. Drop by
teaspoonful on greased cookie sheets. Bake for 8 - 9 minutes at
400F.
~~ Gingerbread Cookies ~~
Not as dark or hard as the traditional gingersnaps
1 1/4 cups margarine
2 eggs
2 cups sugar
4 cups flour
2 tsp cinnamon
2 tsp ginger
2 tsp baking powder
2 tsp cloves
1/2 cups molasses
Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate
bowl. Add dry ingredients to liquid ingredients. Roll into balls and dip in
sugar or roll and cut out desired shapes with cookie cutters. Bake 10 minutes
for round balls and 8 minutes for rolled cookies at 350F. Let stand before
taking out of pan. Cookies will be soft but will harden as they cool.
~~ Ginger Crinkles ~~
1 cup butter or hard margarine, softened
1½ cups sugar
1 large egg
2 tbsp. dark corn syrup
½ cup mild molasses
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp salt
¼ cup granulated sugar, for coating
Preheat the oven to 375 F. Put the first 5 ingredients into the bowl. Beat
with blender until smooth. Add the next 6 ingredients. Stir with a spoon until
moistened. Roll into 1½" balls. Roll the balls in sugar. Bake on an
un-greased cookie sheet for 12 - 14 minutes.
Makes 3 ½ dozen.
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+++++++++
Wendy owns and operates
http://www.CanadianCountryGifts.com
Sign up for her free biweekly newsletter by sending an email to
ccg-request@newsletter.cndcountrygifts.com with `sub' as the subject.
Gran's Banana Bran muffins
By Jill Black
http://www.netwrite-publish.com
Preheat oven to moderately hot 200 degrees Centigrade
(400F/Gas 6)
In a large bowl combine together:
2 Cups Flour
4 Teaspoons Baking Powder
4 Cups Bran
1/4 cup Sugar
Make a well in the centre of the dry ingredients.
In a saucepan melt together:
4 tablespoons golden syrup
4 Tablespoons butter
Pour into well then add:
2 Eggs
4 Mashed Bananas
Gently fold mixture together with 1 1/2 cups milk until just combined and
moistened. Do not over mix or the muffins will be tough and not rise evenly.
Divide the muffin mixture evenly into well greased deep muffin tins and bake for
15-18 minutes or until golden brown and come away from the sides of the tin.
Cool the muffins in the tin for 10 minutes, then loosen with a knife and
transfer to a wire rack.
Enjoy!
---------------
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Jill is a freelance writer, photographer and a member of the New Zealand
Freelance Writers Association (NZFWA). For more recipes and articles visit
her online at:
http://www.netwrite-publish.com
Recipe of the Week From
www.CanadianCountryGifts.com
~~ Cheddar Muffins ~~
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups shredded cheddar cheese
1 cup plain yogurt
1/4 cup melted butter
2 beaten eggs
Sift dry ingredients together. Add cheese. Beat eggs, yogurt & butter together
in a separate bowl. Add to dry ingredients and stir just until moistened. Put in
muffin cups. Bake at 400F for 18 - 20 minutes. Serve warm.
Yield - 12
++++++++++
From
http://www.CanadianCountryGifts.com
Sign up for their free biweekly newsletter by sending an email to
ccg-equest@newsletter.cndcountrygifts.com with `sub' as the subject.
Back to Recipe List
Recipe of the Week From
www.CanadianCountryGifts.com
~~ Shortbread Cookies ~~
1 cup soft butter
1/2 cup sugar
2 1/2 cups sifted flour
Preheat oven to 300F. Thoroughly mix butter and sugar. Stir in sifted flour (set
1/2 cup aside & add if needed). Mix thoroughly with hands. Roll into two logs,
cover
with wax paper and chill for 2 hours. Cut into slices and place on cookie
sheets.
You can also roll out and cut with cookie cutters (before chilling), place on
cookie sheets, cover and chill for 2 hours.
Bake on un-greased cookie sheet for 20 - 25 minutes.
Yeilds 2 dozen.
++++++++++
From
http://www.CanadianCountryGifts.com
Sign up for their free biweekly newsletter by sending an email to
ccg-request@newsletter.cndcountrygifts.com with `sub' as the subject.
Back to Recipe List
Easy Trail Mixes
By Deborah Shelton
Before you set off on your next family walk or outing, try
making one of these super easy trail mixes to keep your
energy up.
* Quick Fix Mix
2 cups mini pretzels
1 cup cheese snack crackers
1 cup honey roasted peanuts
1 cup raisins
Place all ingredients into a plastic baggie, seal, and then
shake. Enjoy!
* Chocolate Popcorn Mix
2 cups spoon size shredded wheat cereal
2 cups popped popcorn
1 cup dried cranberries
3 Tbsp. milk chocolate chunks
Toss cereal and popcorn into a large bowl. Place the
cranberries into a small bowl. Melt the chocolate as
directed on the package, and stir. Pour the chocolate over
the cranberries and mix lightly. Add the chocolate
cranberries to the cereal mixture, and toss lightly. Spread
the mix into a single layer on a large piece of wax paper.
Let it cool completely before serving.
* Fruity Nut Mix
1/2 cup sunflower seeds
1/2 cup raisins
1 cup dried banana chips
1/2 cup shredded coconut
1 cup unsalted peanuts
1 cup dried fruit bits
Place all of the ingredients into a plastic baggie, seal,
and then shake. Fast, easy and yummy!
About the Author:
Deborah Shelton is a mother, freelance writer, and author
of the brand new book, "The Five Minute Parent: Fun & Fast
Activities for You and Your Little Ones." Visit Deborah's
website for more family-friendly ideas:
http://www.fiveminuteparent.com
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Rice
by Cindy Sanchez
Want to have rice as a side dish with dinner? Should it be long, medium or short
grain? No matter which type of rice you prefer, rice is healthy:
* Low in calories, with just 160 calories in a 3/4-cup serving
* A non-fat food
* A great source of complex carbohydrates
* Cholesterol-free
* Naturally low in sodium
And, the USDA recommended allowance of rice and other grain-based foods is 6 to
11 servings daily.
Long Grain
Long grain rice is just that, long and slender. When cooked, the
grains remain separate and fluffy. Long grain rice is great when used as a side
dish, main dish or in salad recipes.
Medium Grain
Medium grain rice is plumper and stouter than long grain. And, when
cooked, the grains tend to be moister and more tender than long grain rice.
Medium grain rice is great when used in desserts (rice pudding), casseroles and
oriental stir-fry dishes.
Short Grain
Short grain rice is almost completely round in form. When cooked the
grains usually stick together. This rice is best in puddings and in some
stir-fry dishes.
Brown Rice
Brown rice is basically rice where only the hull as been removed. The bran stays
intact. When it is polished, parboiled and/or pre-cooked it becomes white rice.
When brown rice is cooked, it is slightly chewy.
Wild Rice
Wild rice, grown in fresh water, is actually not a rice but rather
strictly a grain. Cooked wild rice can stay fresh in the refrigerator up to 2
weeks.
~*~
Spanish Rice
6 slices bacon, diced
2 onions, chopped
1 green pepper, chopped
1/4 teaspoon pepper
1 tin mushrooms, drained
2 cans canned tomatoes, drained
2 cup "cooked" rice
1 teaspoon salt
Cook bacon till crisp. Remove from pan (set aside), add onions, green pepper and
mushrooms to frying pan, sauté
until tender. Add remaining ingredients and simmer gently until heated through.
Place in casserole and sprinkle with
the crisp bacon.
Serves 6.
~*~
Orange Blossom Rice Mix
1 cup uncooked long-grain white rice
1/2 teaspoon dried orange peel
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Combine all ingredients in a medium bowl. Store in an airtight container.
Orange Blossom Rice:
2 & 1/2 cups water
2 tablespoons butter
1 package Orange Blossom Rice Mix (see above)
In a medium pan, bring the water and butter to a boil. Add the rice mix
and reduce the heat to a simmer.
Cover and cook for 20 minutes. This rice is delicious with sautéed chicken or
fish.
~*~
Wild Basmati Pilaf
1/4 cup wild rice
1- 15 oz. can Swanson's vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup finely chopped parsley
Rinse wild rice and place it in a saucepan with the vegetable broth and 1/2 cup
water. Stir to mix, then cover & simmer for 20 minutes. At the end of this time,
add the basmati rice. Cover and continue cooking until both varieties of
rice are tender, about 50 minutes. Heat 1/2 cup water in a large pot or skillet.
Add onion & garlic & cook until all the water has evaporated and browned bits of
onion begin to stick to the pan. Add another 1/4 cup water, scrape the pan, and
cook until the onions begin to stick again. Repeat this process of adding water
and cooking the onions until they are nicely browned. This will take about 15
minutes. Stir in the mushrooms, celery, & seasonings. Cook, stirring frequently,
for 5 minutes, then add the cooked rice and finely chopped parsley. Cook over
low heat, turning gently, until the mixture is very hot.
Serves 6.
~*~
Rice Pilaf
1/4 cup butter
3/4 cup chopped onion
1 cup chopped celery
1 cup long grain rice--uncooked
1 envelope Lipton chicken rice soup mix
2 1/2 cups water
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/8 teaspoon pepper
Melt butter in large frying pan; add rice, celery and onion. Sauté until
rice is golden brown. Add soup mix, water and seasonings. Cover tightly and
simmer for 25 minutes or until liquid is absorbed and rice is tender.
~*~
Tomato Rice
1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly ground pepper to taste
Chopped cilantro for garnish (optional)
Heat the oil and butter in a large saucepan over moderate heat. Add the
onion and garlic and cook 5 minutes, until soft but not brown. Add the tomatoes,
cover and simmer for 15 minutes. Add the broth and bring to a boil. Stir
in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook
covered until the rice is done, about 20 minutes. Fluff with a fork and garnish
with chopped cilantro if desired.
Serves 4 to 6.
~*~
Curry Rice
1 tablespoon minced onion
2 tablespoons butter or margarine
1/2 to 1 tsp curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked rice
1/4 cup toasted slivered almonds*
1/4 cup chopped pimento stuffed or pitted ripe olives
In small skillet, cook and stir onion in butter until onion is tender. Stir in
curry powder, salt and pepper. Mix into
hot rice. Sprinkle almonds and olives over rice.
Serves 6.
* To toast almonds, place on baking sheet; toast in 350 degree oven for 10
minutes.
~*~
Barley-Rice Vegetable Bake
2 cups vegetable broth
1/2 cup brown rice, raw
1/2 cup barley, raw
1/2 teaspoon oregano
dash of ground black pepper
1 (10-oz) pkg. frozen lima beans and corn
1-2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/2 cup fresh grated Parmesan cheese, if desired
In a large saucepan pour vegetable broth; stir in rice, barley, oregano and
pepper. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until
grains are tender. In another saucepan steam lima beans and corn; add celery,
carrot and onion. Cook until crisp-tender, about 5-7 minutes. Spoon
barley-rice mixture into a 2-quart casserole dish, pressing mixture evenly on
bottom and up the sides of the dish (like a pie shell). Add vegetable, evenly
distributed. Bake at 350 degrees, uncovered, for 15 minutes; or microwave
on high for 7-8 minutes, covered. Sprinkle with grated cheese, if desired. Bake
3-5 minutes (or microwave 2-3 minutes) until cheese melts.
6 servings.
About the Author:
Cindy Sanchez is the owner and editor of
www.PracticalKitchen.com
Sign up for our Practical Recipes Newsletter for delivery of many savory recipes
to your mailbox each week.
mailto:PracticalRecipes-on@mail-list.com
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Cajun
Clark's Fortnight Recipe: Cookin' Chili January 21, 2004
by Cajun Clark
Why Chili? you ask. Da ol' mon's reasoning goes something like this:
About now us folks in the Northern Hemisphere are experiencing the depths of
winter; fortunately the Winter Solstice was one month ago and the days are
getting longer. While our friends in the Southern Hemisphere, "Down Under," are
still in the middle of their summer, but their days are getting shorter. Then
we have all those good valued subscribers somewhere in between. Now that you've
figured that out it's on to the chili.
Have you ever been to a Chili Cook-off? If so you know that there are as many
ways to make chili as there are cooks! Some use meat, others don't. Some use
beans, others don't. And when it comes to meat, that's a real eye-opener.
You'll find any thing from ground beef to elk to rattlesnake, including just
about everything in between; such as moose,
possum, raccoon, venison, chicken, turkey, goat, rabbit, 'roo, emu, ostrich, and
who knows what else.
Some cooks use onions, bell peppers, celery, tomatoes, green chilies, tomato
sauce, even cream of mushroom soup. Yep, you read right on the soup. The Chili
Con Carne recipe from Caj's Mother calls for it.
Another thing that's really strange about chili cooks are the seasonings they
use; not necessarily what's listed here. You
name it and someone has probably used it; maybe not a second time but at least
once. Some of the more common spices are chili powder, salt, pepper, garlic,
cumin, oregano, you fill in the blank ___.
So when it comes to Cookin' Chili, here's the bottom line, the final
ingredient--there's no one set recipe! Sure you'll find
basic recipes like the first two that follow, but when you get to the third one
you'd best get a tight grip on your wooden
spoon. Because it all came about by another of da ol' mon's mistakes in the
kitchen; fortunately this one turned out to be an edible delight. YES! luck
does help when it comes to cookin'.
Chili Con Carne
BROWN in frying pan: 2 pounds hamburger (or ground beef).
BROWN in another pan: 1 cup diced celery and 1 good size onion.
PUT meat, celery and onion into a roaster,
ADD:
1 can tomato soup
1 can red kidney beans
1 can spaghetti and tomato sauce
1 can mushroom soup
1 teaspoon chili powder
1 tablespoon vinegar
FILL soup can with water and RINSE all tins and ADD. COOK in
slow oven 2 to 3 hours.
Chili
FRY until brown:
2 pounds hamburger
1 small can green chilies, drained
1 onion, diced
2 bell peppers, diced
ADD:
2 cans tomato sauce
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
2 teaspoons chili powder, to taste
1/2 teaspoon garlic powder, to taste
ADD water to cover ingredients. COVER and SIMMER 1 hour. ADD beans if desired.
Venison Chili
This all started out to be Ham Hocks and Beans, but by the time the recipe was
finished... For the full story see:
http://www.cajunclarks.com/ham_hocks.htm
Since the unmarked package pulled out of the freezer was not ham hocks, it was
time to rewrite the recipe. So, here ya go:
Pull the two-pounds of venison hamburger out of the freezer, a couple of
packages of tomatoes, another couple of onions, and don't forget the bell
peppers. It's time to make venison chili with beans; even if you don't like
beans in your chili.
Looking at the pot containing the soaking beans, then looking at the other
ingredients to be added, leads to another decision:
Get out a bigger pot, the six-quart one. No, forget the eight-quarter or you'll
be selling chili on the corner.
Finally, mission accomplished, cookware ready for filling, here's the recipe (kinda-sorta,
since it's always a personal
decision of what to use and how much to add of any ingredient):
1 pound of pinto beans, soaked overnight, drained and rinsed
2 pounds venison hamburger
4 cups tomatoes, chopped
4 cups onions, chopped
2 cups bell peppers, chopped; ADD to pot about 1/2 hour before
calling it done.
1 can green chilies, chopped and drained
Mix the above ingredients together, and bring to a slow simmer. Add water as
needed for the consistency you desire; usually just enough to cover all the
stuff you're cookin'.
NOW here's the tricky part, the seasoning. Remember, what you add and how much
depends on your personal taste. So go slow; it's better to have too little and
add, than too much and spoil what was tasting so good.
10 tablespoons chili powder
2 tablespoons garlic, granulated
2 1/2 tablespoons oregano
2 teaspoons cumin
1 teaspoon salt
2 tablespoons crushed red pepper
Okay, that's it. Well, not quite. Simmer, covered, until beans are tender. This
could take anywhere from an hour to two- or three-hours, depending on how high
you have your heat and the type of cooking pot you're using. Remember, the
amount and kind of seasonings you use depends on your taste. Any recipe,
including this one is only a guide, a track to run on.
Okay, there you have it. Ol' mon Caj's dissertation of Cookin' Chili. One
thing not said is that chili is a great warmer-upper, goes great with barbecue,
and garlic French bread makes a great bowl cleaner-upper. With three "greats"
it has to be a must make for whatever reason. Enjoy, and Bon Appetit!
Please tell everyone you know that Cajun Clark's Fortnight Recipe is published
on the 7th and 21st of each month, and
if they're not a valued subscriber they should be.
http://cajunclarkcooks.com/cajsfortnightrecipe.htm
Also, Fortnight is syndicated for the convenience of webmasters who would like
it to magically appear on their web site. Send an email to:
mailto:cajsfortnight@cajunclarkssweetandsassy.com
Back to Recipe List
Homemade Stews
by Cindy Sanchez
Homemade stews can vary from those that take a long time to "stew" to those that
are a quick fix. No matter the type you choose to make, stew seems to have the
power to warm the body and soul. This winter add a little variety to standard
stew.
Beef Stew & Dumplings
4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch long pieces
1 26 oz. can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules
or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste
Dredge beef cubes in flour and season with salt and pepper, place in med.
skillet with olive oil that has been heated, brown beef on all sides and remove
from heat. Place vegetables in large stock pot or large crock pot, add bouillon
or broth, Worcestershire and spices and enough water to cover vegetables. Bring
to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the
skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20
minutes. Add dumplings.
Serves 6-8.
Dumplings
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk
Cut shortening into flour, parsley, baking powder, salt with pastry blender or
fork, add milk and drop by tablespoonfuls into hot stew, be careful not to
splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.
~*~
Chicken Stew with Pepper and Pineapple
1 pound skinless, boneless chicken breasts, cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in a 4-6 quart
slow cooker. Cover and cook on low heat for 7-8 hours (Or high heat for 3-4
hours) or until vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually stir into
chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high
setting about 15 minutes or until slightly thickened.
Serves 4.
~*~
Cocido (Spanish Stew)
2 cans garbanzo beans (or chick peas)
a 4 pound stewing hen, quartered
2 pounds beef short ribs
1 pound smoked ham
5 quarts water
1 pound kale or fresh spinach, washed
2 leeks
2 large carrots sliced
2 tomatoes, diced
1 Tablespoon salt
2 Chorizos (Spanish sausages)
2 Tablespoons olive oil
1 cup chopped onions
2 cups raw rice
2 teaspoons Spanish Paprika
2 teaspoons tomato paste
If dried chick peas are used, wash them, cover with water and bring to a boil;
cook 2 minutes, remove from the heat, and let soak 1 hour. Drain. Combine the
dried chick peas (if canned chick-peas are used, add with the sausages) chicken,
beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and
cook over low heat 1 1/2 hours. Tie the kale or spinach and leeks with white
thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes,
then add the sausages. Cook 30 minutes longer.
Transfer meats to a heated platter, cover, and keep hot. Strain the broth,
reserving all the vegetables and chick- peas; put on the platter with the meat.
Heat the oil in a sauce pan; sauté the onions 5 minutes. Mix in the rice until
translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and
cook over low heat 20 minutes or until rice is tender and dry.
To serve the cocido, pour the remaining hot broth into a tureen. Arrange the
meats on a platter surrounded with portions of chick-peas and kale. Heap the
rice in a deep serving dish. The soup is eaten first, then the meats and rice.
Serves 6-10.
~*~
Green Bean Stew
1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2-1 lb cans tomato, chopped with juice
2-1 lb cans green beans (any but French style) with juice
2 pounds white potatoes, peeled and cut into 1" pieces
2 cups beef broth
salt to taste
Brown the bacon with 1/2 tsp black pepper until crisp, then remove from grease
and set aside. Add the onion to the pan and sauté until it caramelizes. Add
remaining ingredients and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover and simmer off some
of the liquid.
~*~
Kielbasa-Vegetable Stew
1 medium red onion, cut into thin wedges
1 can (14.5oz) diced tomatoes, un-drained
2 cups red potatoes, cut into chunks
2 medium carrots, cut
1/2 lb fully cooked Polish sausage or kielbasa, cut into slices
1/4 teaspoon marjoram
1/8 teaspoon pepper
2 cups cabbage or coleslaw mix
Spray 12-in. skillet with nonstick cooking spray; heat over medium heat. Cook
onion in skillet 2-3 min, stirring occasionally, until crisp-tender. Stir in
tomatoes, potatoes, carrots, sausage, marjoram and pepper. Heat to boiling;
reduce heat to med-low. Cover and cook 10 min. Stir in cabbage. Cover and
cook 5-10 min, stirring
occasionally, until vegetables are tender.
~*~
Fireman's Stew
1 1/2 lb. lean hamburger
2 large onions, chopped
2 diced potatoes
4 carrots, sliced
1 bell pepper, chopped
1 can whole tomatoes, chopped
salt to taste
2 tablespoons sugar
Make two layers of each ingredient and heat to a boil. Don't stir. Cook slow for
at least one hour.
About the Author:
Cindy Sanchez is the owner and editor of
www.PracticalKitchen.com
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