| INGREDIENTS: |
| 2 lbs stew meat (use boneless chuck roast that you cube)
6 large carrots cut in chunks 3 stalks celery 1 med onion cut up 1 1/2 tsp salt 4 T. minute tapioca 2 1/2 cups V-8 juice 1 T. sugar 2 large potatoes cut into chunks 2 T. butter |
| INSTRUCTIONS: |
| Mix all ingredients.
Place in roaster and cover tightly; bake at 300′ for approximately 5 hours. or Place ingredients in crock pot and cook on high approximately 6 hours until meat in tender. |
| INGREDIENTS: |
| 2 T vegan butter (Earth Balance) – divided
2 cloves garlic, minced 1 sweet onion, chopped 2 cups water 2 1/4 cups vegetable broth 1 cup cornmeal 3/4 cup soy or almond milk 1/2 t salt pepper to taste |
| INSTRUCTIONS: |
| Melt 1 T butter in saucepan and cook up the garlic and onion until onions are clear.
Add water and broth, cover, and bring to a boil. Slowly pour in cornmeal, stirring to prevent clumps. Reduce heat to medium-low and cook until creamy. Add half of the “milk” and keep stirring. Add salt, then the rest of the milk, and stir until creamy. Remove from heat and stir in the rest of the vegan butter. Season to taste and serve warm. |
| INGREDIENTS: |
| 12-14″ skillet
*opt. 2T cornstarch to thicken melt 1/2 cup butter gradually stir in 1 cup dry vermouth 2T parsley and minced or pressed garlic 1 can chicken broth 1T soy sauce and lemon juice 1 teaspoon sugar |
| INSTRUCTIONS: |
| Bring to a boil, reduce heat and simmer for 10 minutes, possible to chill broth up to 24 hours. To hot broth add 2 medium sized (about #2) cooked crab, cleaned and cracked. Cover and simmer 10-15 minutes. pour an additional 1/4 cup dry vermouth over crab. ladle the broth and crab into large individual shallow bowls. |
| INGREDIENTS: |
| 1 medium onion chopped
1 small gr. pepper, minced 1/2 cube margarine or less 2 eggs 1 package “jeffy” corn muffin mix 1 can whole corn 1 can cream style corn 1/2 pint sour cream 1 cup cheddar cheese (grated) |
| INSTRUCTIONS: |
| Saute onion, pepper in butter, Beat eggs and add muffin mix. Then add both cans of corn with juice. pour into 8×13 pan. Spoon onion,pepper mix on top, then sour cream, then cheese. bake 350 degrees F for 30 minutes. Let stand 10 minutes. Serves 8 |
| INGREDIENTS: |
| 8 – 10 portions chicken
2lt Coca Cola Lite (or Tab) 3 T Soya Sauce 3 T Golden Syrup Pinch of Salt |
| INSTRUCTIONS: |
| Add your chicken portions to about 1lt of the Cola. Add in the soya sauce, syrup and salt. Bring to the boil. You will notice that the sauce will thicken the longer it cooks. You can add more Cola as it evaporates. Once the chicken is cooked and the sauce has become nice and thick it will be ready to enjoy on either brown rice or wholewheat pasta!
An old family recipe passed down from good old Mom! |
| INGREDIENTS: |
| 6 chicken legs or thighs 2 eggs 1/4 cup orange juice 1/2 cup shredded coconut 1/2 cup bread crumbs 1 teaspoon curry |
| INSTRUCTIONS: |
| Beat eggs and orange juice. In a separate bowl, mix bread crumbs, shredded coconut, and curry spice. Clean chicken thighs and legs, dip in the egg mixture, and then roll in the bread crumb mixture. Place on a cookie sheet. Bake at 350 degrees Fahrenheit until chicken is golden brown and juices run clear, about 40 minutes. |
| INGREDIENTS: |
| 2 Tablespoonds vegetable oil 2 onions, minced 2 cloves garlic, chopped 2 teaspoons ginger root, chopped 6 whole cloves 1 teaspoon cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 (15 ounce) cans garbanzo beans (chickpeas) 1 cup fresh cilantro, chopped salt and pepper to taste. If you like it spicy, use cayenne pepper. |
| INSTRUCTIONS: |
| -Heat oil in a large frying pan over medium heat � sautee onions until tender. -Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, pepper and turmeric. Cook for 1 minute, stirring constantly. -Mix in the garbanzo beans and their liquid. -Continue to cook and stir until all ingredients are well blended. -Remove from heat. -Stir in cilantro just before serving. |
| INGREDIENTS: |
| 1 29 ounce can peach slices
1 cup packed brown sugar 3/4 cup cider vinegar 1 tablespoon mustard seeds 1 teaspoon cinnamon 1/2 teaspoon groound cloves dash of salt 1 chicken,cut up and broiled |
| INSTRUCTIONS: |
| Drain peaches reserve syrup mix syrup, brown sugar,vinegar,mustard seeds, cinnamon,cloves,and salt. Heat to boiling. reduce heat and simmer for 5 minutes. stir in peaches cook 5 minutes more. cool to room temp. refrigerate overnight, before serving , heat peach mix until hot, pour over broiled chicken. 4 servings |
| INGREDIENTS: |
| Cooking Oil All-Purpose Flour 8-10 Chicken Breast strips 2 large links Smoked Sausage (sliced in 1/4 inch rings) 1/2 cup chopped Bell Pepper 1 large chopped Onion 1/2 cup Celery Salt Pepper Garlic Powder Onion Powder Tony Chachere’s Seasoning (if possible) Water Optional: sliced okra, whole stewed tomatoes |
| INSTRUCTIONS: |
| If possible, use a cast iron seasoned dutch oven. If not, a standard to large size stainless steel dutch oven will do. Set stove on high. Put enough cooking oil to completely cover the bottom of the pot–about 2 or 3 cooking spoonsful. Allow to begin heating. Add an equal amount of all-purpose flour. The consistency should be smooth like a thick gravy, so feel free to adjust either ingredient. Stir continuously until the flour browns to a dark caramel color. This is important since the color of the roux affects the taste of the gumbo. Add onion, bellpepper, and celery and stir continuously for 1-2 minutes. Turn off fire and allow to set. Skim off excess oil. Serve over rice. There should be lots more gumbo than rice:) Bon Appetit’! |
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I got this recipe from Martha Stewart – made it for Christmas dinner and it was a big hit!
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