1/4 c Olive oil 1 lb Boneless chicken breast cube 1 Med onion cut into 1/4-in sl 1 ts Minced garlic or 1/4 t garli 1/4 lb Zucchini trimmed cut into 1/ 1/2 Red or green bell pepper 2 Tomatoes, cored, seeded cube 1/2 ts Salt 1 ts Italian seasoning (see Note) 1/4 ts Black pepper HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken, onion and garlic. Stir- fry, stirring constantly, for 3 minutes. Add the zucchini and bell pepper, and saute for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked. Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes. Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4 t oregano, 1/2 t basil and 1/4 t rosemary can be substituted. |
--------------------------------MEAT MIXTURE-------------------------------- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 t Salt 1 x Chili Powder; To Taste 1/8 t Pepper 1/2 c Ripe Olives; Sliced ------------------------------CORNMEAL TOPPING------------------------------ 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 t Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. |
1 c Flour 2/3 c White sugar 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Salt ds Cloves 1/2 c Milk 16 oz Can pears -drained and chopped 1/2 c Chopped pecans 3/4 c Brown sugar -packed 1/4 c Butter or margarine 3/4 c Boiling water Ice cream or Whipped cream In a large mixing bowl, stir together flour, white sugar, baking powder, cinnamon, salt and cloves. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2 quart casserole. In a separate bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake in a 375 oven for 45 minutes. Serve immediately with ice cream or whipped cream. ----- |
1/4 cup Oil 4 pounds Top round steak -- trimmed Into 1/4-inch cubes 6 cups Water 5 6oz cans tomato paste 1/2 cup Instant minced onion 2 1/2 tablespoons Celery salt 3 tablespoons Chili powder 1/2 teaspoon Ground allspice 1/2 teaspoon Ground cinnamon 1/2 teaspoon Curry powder 1/2 teaspoon Garlic powder 1/2 teaspoon Coriander seed -- ground 1/2 teaspoon Cumin seed -- ground 1/2 teaspoon Ground ginger 1/2 teaspoon Marjoram leaves -- crushed 1/2 teaspoon Oregano leaves -- crushed 1/2 teaspoon Paprika 1/2 teaspoon Thyme leaves -- crushed 1/2 teaspoon Sage leaves -- crushed Pinch red pepper -- ground 27 ounces Can whole green chiles Drained, seeded -- & chopped 4 ounces Bar milk chocolate -- broken Up Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often. |
4 ea Chicken breasts : Salt, pepper : Paprika 1 cn Cream of mushroom -- : undiluted 8 oz Sour cream : Margarine Now it is your turn to bear with me. I have a delicious Chicken Papriksha recipe, but it is in my head, as it was taught by my mother in law and never written down; Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides). In a large frying pan (that has a lid) melt some margarine and sautee chicken pieces till well browned,** add 1/2 cup of water and cover pan, let it cook for 15 minutes. Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .Cook for a few more minutes and ENJOY! I serve it with butter noodles. ** before adding water you can drain some of the fat margarine) if there is too much. Let me know when you try>> or if you do not understand. You can use chicken with or without skin. Recipe By : ----- |
2 lb Lean Ground Beef 1/4 c Dry Minced Onion 1/4 c Hot Water 3 oz Jar Strained Beef Baby Food 2/3 c Clear Beef Broth 1 pk Hot Dog Buns Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard and catsup. |