Chili
1 large onion
2 cloves garlic
1 pound ground beef
1 tablespoon chili powder
2 teaspoons fresh chopped oregano
OR
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 (16 ounce) can whole tomatoes — undrained
1 (15 ounce) can red kidney beans (15 to 16 ounce can) — undrained
Peel and chop the onion. Peel and crush the garlic.
Cook the beef, onion and garlic in the saucepan over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown; drain.
Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes
with their liquid, breaking up the tomatoes with a spoon or fork. This
distributes the tomatoes evenly throughout the chili and makes serving the
chili easier.
Heat the mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour,
stirring occasionally.
Stir in the beans with their liquid. Heat to boiling over high heat. Once
mixture is boiling, reduce heat just enough so mixture bubbles gently.
Cook uncovered about 20 minutes, stirring occasionally, until desired
thickness.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“1:20″
Per serving: 343 Calories (kcal); 15g Total Fat; (38% calories from fat); 29g Protein; 25g Carbohydrate; 70mg Cholesterol; 886mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Serving Ideas : If you really like it hot, top chili with sliced fresh jalapeńo chilies.
NOTES : Essential Equipment: 3-quart saucepan or 12-inch skillet with high
side
Cincinnati-Style Chili: For each serving, spoon about 3/4 cup beef
mixture over 1 cup hot cooked spaghetti. Sprinkle each serving
with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped
onion. Top with sour cream if desired.
Tip
To save time, increase chili powder to 2 tablespoons, and omit the
cumin, oregano and pepper sauce.
Black Bean Soup
1 medium onion
1 large clove garlic
1 medium carrot
1 medium stalk celery
Parsley sprigs
1 slice bacon
1 (14 1/2 ounce) can ready-to-serve chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper
1 (15 ounce) can black beans
4 lemon wedges
Peel and chop the onion. Peel and finely chop the garlic. Peel and
coarsely chop the carrot. Coarsely chop the celery.
Rinse sprigs of parsley with cool water, and pat dry with a paper towel.
Chop enough parsley leaves into small pieces on a cutting board using a
chef’s knife to measure about 2 tablespoons, or place the leafy portion of
the parsley in a small bowl or cup and snip into very small pieces with
kitchen scissors. Discard the stems.
Cut bacon slice crosswise into 1/2-inch strips. Cook the bacon strips in
the saucepan over medium heat 1 minute, stirring constantly. Do not drain.
Add the onion and garlic to the bacon. Cook about 5 minutes, stirring
frequently, until onion is tender when pierced with a fork and beginning
to turn yellow. Bacon will still be soft. Remove the saucepan from the
heat.
Stir in the chicken broth, carrot, celery, parsley, oregano and red
pepper. Heat to boiling over high heat. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook 10 minutes.
While broth mixture is cooking, drain the black beans in a strainer, and
rinse with cool water.
Measure out 1/2 cup of the beans. Place the 1/2 cup beans in a small bowl,
and mash them with a fork.
Stir the whole beans and the mashed beans into the broth mixture. Cook
about 1 minute or until beans are heated. Serve soup with lemon wedges.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 20g Carbohydrate; 1mg Cholesterol; 993mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium or large saucepan (2- or 3-quart size)
Tips
To make this a meatless soup, substitute 1 tablespoon vegetable
oil for the bacon, and use vegetable broth instead of chicken
broth.
The bacon will be easier to cut up if you place it in the freezer
for 5 minutes first.
Before adding the chicken broth, remove the saucepan containing
the hot bacon fat and onion from the heat to prevent spattering
and steam.
Beef Stew
1 pound beef boneless chuck, tip or round roast
1 tablespoon vegetable oil or shortening
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots
1 large potato
1 medium green bell pepper
1 medium stalk celery
1 small onion
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons all-purpose flour
Cut and discard most of the fat from the beef. Cut the beef into 1-inch
cubes.
Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef
in the oil about 15 minutes, stirring occasionally, until brown on all
sides (Browning helps develop the flavor of the stew).
Remove the skillet from the heat, then add the water, 1/2 teaspoon salt
and the pepper. Heat to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 2 to 2
1/2 hours or until beef is almost tender.
Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly
with a vegetable brush, but do not peel. Cut the potato into 1 1/2-inch
pieces. Cut the bell pepper lengthwise in half, and cut out seeds and
membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into
1-inch pieces. Peel and chop the onion; cut in half.
Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture.
Cover and cook about 30 minutes or until vegetables are tender when
pierced with a fork. Remove and discard bay leaf.
Shake the cold water and flour in a tightly covered jar or container.
Gradually stir this mixture into beef mixture. Heat to boiling over high
heat, stirring constantly. Continue boiling 1 minute, stirring constantly,
until thickened.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“3:20″
Per serving: 332 Calories (kcal); 19g Total Fat; (50% calories from fat); 24g Protein; 17g Carbohydrate; 74mg Cholesterol; 895mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12-inch skillet or Dutch oven (about 4-quart
size)
Tips
To save time, use a 16-ounce bag of frozen mixed vegetables
instead of the carrots, potato, bell pepper, celery and onion.
There’s no need to thaw the vegetables; just stir them into the
beef mixture in step 5.
To save time, cut up the vegetables about 1 hour in advance,
putting the potato pieces in cold water to keep them from turning
brown.
GREEK STEW
3 pounds of stewing beef
1 1/2 pounds small onions (about 7)
3 cloves garlic, minced
1- 28 oz. can tomatoes
1/2 cup beef stock
1- 5 1/2 oz. can tomato paste
2 TBS red wine vinegar
2 tsp dried oregano
1/2 tsp each salt & pepper
1/2 cup all purpose flour
1/2 cup cold water
1 sweet green pepper, chopped
1/2 cup crumbled feta cheese
2 Tbsp. chopped fresh parsley
Cut beef into 1 inch cubes, trimming off any fat Cut onions into wedges leaving root end intact. Put meat & onions into slow cooker along with garlic & tomatoes. Combine beef stock, vinegar, oregano, salt & pepper and add to slow cooker, stirring gently to blend. Cook on Low for 8-9 hours or High for 6 hours. Add flour & water mixture and chopped green pepper. Cook on high for 15 minutes or until thickened. Serve sprinkled with feta & parsley.
CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1″ squares
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4 cloves garlic – thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter – room temperature
1 pound fres asparagus – cut into 1-1/2″ lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
1. Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. Drain and rinse under running cold water. Slip skins off onions.
2. Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper.
3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 – 8 hours or HIGH for 2 – 2-1/2 hours.
4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.
5. In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through. Serve immediately!
CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lbs skinless boneless chicken breasts cut into 1 1/2″ peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.
You can also served corn with this. It is good mixed in it too.
CROCKPOT CHICKEN STEW
Yield: 10 servings
2 lb Chicken breasts/skinless Boneless/ cut in 1″ cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
CROCKPOT BEEF STEW III
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 – 1 1/2 cans of water
Cook on high all day (7-8) hours
I serve over white rice.
CROCKPOT BEEF STEW II
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1″ thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.
CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 – 8 hrs. or high 4 – 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I’m not an onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don’t usually buy the “regular”
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra “kick” to the meat and gravy.
-For the beef broth, since I don’t usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
CROCK POT HEARTY BEEF STEW
2 lbs. stew meat, chop in 1 inch cubes
3 potatoes, diced
3 carrots, sliced
1 med. onion, diced
2 (14 1/2 oz.) can whole tomatoes
4 tbsp. quick-cooking tapioca
2 bay leaves
Salt & pepper to taste
Trim all fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook for 8 to 10 hours.
CROCKPOT BEEF STEW
2 lbs. beef stew meat, cut into 1 inch
pieces
1/4 c. flour
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 bay leaf
3 potatoes, diced
1 stalk celery, sliced
1 1/2 tsp. salt
1 1/2 c. beef broth
1 clove garlic
1 tsp. paprika
2 onions, chopped
2 tsp. Kitchen Bouquet (optional)
Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir stew thoroughly before serving.
KENNEDY STEW
5-7 potatoes, sliced small (not thin),
uncooked
1 lb. hamburger
1 can peas with juice
4 carrots, uncooked
1 can cream of mushroom soup
1 can cream of celery
1 sm. onion
1 tsp. salt
1 tsp. pepper
Preheat oven to 375 degrees. Brown hamburger and onions. In a 1 1/2-quart oven-proof dish add all ingredients and mix well. Put in oven 1 hour 15 minutes.
CAMP STEW
* 1 can bar-b-que beef
* 1 can bar-b-que chicken
* 1 can bar-b-que pork
* 1 can stewed tomatoes
* 1 can corn
* 3 c. cubed potatoes
* 1 onion, chopped
Cube potatoes, chopped onion. Cook until partly tender. Place in slow cooker/Crock Pot. Open all cans and add to slow cooker/Crock Pot, stir. Cook for at least an hour. Serve with corn sticks or bread sticks.
BRUNSWICK STEW
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
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2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4
to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
Camp Stew – Mr. B’s Recipe
1 Or more chickens
2 lg Onions,cut up fine
2 Twice as many squirrels as
Butter beans
-chickens
Corn
of pickled pork -or-,Slices
Tomatoes
-bacon to cover bottom of
Red,black pepper & salt to
-stew-pan
-taste
Irish potatoes
Prepare one or more chickens, and twice as many squirrels, as for
frying. Into the bottom of a pot or deep stew-pan, lay slices of
pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used.
Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes; red and black pepper and salt to taste; a layer of game, then of pork. Finish with a layer of vegetables; cover with water, and, putting on a well-fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.
BARBEQUE BEEF STEW
* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
BEEF STEW 2
1 lb. lean beef, cubed
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. allspice
1 beef bouillon cube
2 c. boiling water
1 c. canned tomatoes
4 med. potatoes, cubed
3 med. carrots, sliced
3 sm. onions, quartered
1 (10 oz.) pkg. frozen peas
Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender.
6 servings.
Amount 1 cup.
Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.
OVEN BEEF STEW
2 lbs. beef stew meat, lean
2 med. onions, chopped
1 c. cut celery
2 c. (or more) sliced carrots
3 or 4 med. potatoes, chunked
2 heaping tbsp. tapioca
1 tbsp. sugar
1 tbsp. salt
About 2 c. tomato juice
Put in large casserole or roaster with tight cover. Sprinkle with chopped parsley, cover and bake at 250 degrees for 5 to 7 hours. May omit salt for salt free diet.
BEEF STEW
1 lb. lean cubed beef
2 bay leaves
4 sm. potatoes, peeled & cubed
1/4 c. sliced onions
6 sm. whole carrots
Cube beef in 1 1/2 inch cubes, sear on all sides. Cover meat with boiling water, add onions and bay leaves. Cover pot and simmer for 1 1/2 hours. Add vegetables and cook another 30 minutes.
CHICKEN STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken. Simmer for about 1 hour.
BRUNSWICK STEW
3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar
Skin chicken and boil until tender. Broil beef until brown. Debone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slow in a soup pot until thick or use a crockpot.
MOM’S BEEF STEW
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender.
BROILED SALMON
Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
BROILED FRESH MACKEREL
Probably no fish lends itself better to broiling than fresh mackerel, as the flesh of this fish is tender and contains sufficient fat to have a good flavor. To improve the flavor, however, strips of bacon are usually placed over the fish and allowed to broil with it.
Clean and skin a fresh mackerel. Place the fish thus prepared in a broiler, and broil first on one side and then on the other. When seared all over, place strips of bacon over the fish and continue to broil until it is done. Remove from the broiler, season with salt and pepper, and serve.
BOILED HADDOCK WITH LOBSTER SAUCE
The same as cod. In fact, all kinds of fish can be served in the same manner; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish. Many of the best cooks and caterers, however, use the lobster sauce with salmon, but
salmon has too rich and delicate a flavor to be mixed with the lobster.
BOILED SALT COD
Put your fish to soak over night; change the water in the morning, and let it stay till you put it on, which should be two hours before dinner; keep it at scalding heat all the time, but do not let it boil, or it will get hard; eat it with egg sauce or drawn butter. If you have any
cod fish left from dinner, mix it with mashed potatoes, and enough flour to stick them together; season with pepper; make it into little cakes, and fry them in ham drippings.
BOILED SALMON -3
When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons. Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender. Remove from the water, pour a little melted butter over it, and serve with any desired sauce.