Oriental Stewed Prawns
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.
Madras Potato Curry
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.
Polish Stewed Tongue
Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.
Chicken Spaghetti
Ingredients:
1 cup chopped onion (about
1 large)
1 cup water
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
3/4 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
3/4 teaspoon chopped fresh or
1/4 teaspoon dried rosemary leaves
1 clove garlic, crushed
1 bay leaf
1 (8-ounce) can tomato sauce
1 (8-ounce) can tomato paste
1-1/2 cups cut-up cooked chicken or
turkey
4 cups hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti. 6 servings
Chicken Salad Balls
1 cup chopped chicken
1 tablespoon chopped onion
2 tablespoons pimentos — chopped
1/2 cup mayonnaise
1 cup chopped pecans
Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.
Chinese Chicken
Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.
CHICKEN ENCHILADA CASSEROLE
1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.
Beef a Roni
1 1/2 lb Ground Beef, Lean
3 qt Spaghetti Sauce
8 oz Tomato Sauce
1/2 lb Mushrooms
17 oz Corn, Whole Kernel
1 lb Pasta Shells
1/4 c Onion Chopped
1 Salt And Pepper To Taste
Brown ground beef in a large frying pan. Add spaghetti sauce, tomato sauce, corn, sliced mushrooms and chopped onion. Simmer until the mushrooms are cooked. Add seasonings and continue to simmer. In a large pot cook the shells and drain. Mix sauce with shells and serve. Leftovers are even better and I always make extra.
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
NIGERIAN STEW
2 lbs. cooked meat (your choice of chicken, beef or turkey)
1 (15 oz.) can Hunt’s tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper & salt
3 tbsp. oil
2 c. cooked rice
Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.
LENTIL BARLEY SOUP
1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes
1/2 tsp. garlic salt
2 tsp. salt
1/4 tsp. pepper
3/4 c. barley or brown rice
1/2 tsp. rosemary
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
BLACK BEAN SOUP
3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.
HAMBURGER VEGETABLE SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
BROCCOLI SOUP 2
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
–SAUCE:–
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
Hamburger & Rice Casserole
2 cans cream of mushroom soup
1 pound hamburger
4 cups rice, cooked
1/2 cup chopped onion
1 cup sour cream
Preheat oven to 350 degrees. Brown the hamburger and onion in a large skillet; drain fat. Stir in the remaining ingredients and pour into a greased 13×9x2-inch baking dish or a casserole dish. Bake for 45 minutes or until heated completely through.
Chicken & Corn Chowder
1 lbs chicken breast
1 chopped onion
4 T butter
2 stalk chopped celery
4 c fresh corn (6 ears)
2 med. boiling potatoes, diced
3-4 T flour
3 c chicken stock
1 c heavy cream (or substitute buttermilk - marilee)
Melt butter and fry chicken, but do not let brown — when it’s glistening, lower heat and simmer 10 minutes or until meat is firm.
Cut up and set aside. Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn). From the chicken frypan drippings, saute onion and celery until soft. Sprink with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream or buttermilk, salt and pepper. Heat and serve. Serves 6-8.
Easy Stroganoff
2 ts Butter or margarine
1 cn Cream of mushroom soup
1 lb Round steak, cut into thin strips
¼ cup Water
½ cup Sour cream
½ cup Chopped onion
½ ts Paprika
Melt butter or margarine in skillet. Brown strips of round steak in hot fat. Add onions and brown. Stir in soup, sour cream and paprika. Cover and cook over low heat about 45 minutes or until meat is tender. Stir frequently. Serve over noodles or rice.
Yield 4 servings
Caribbean Chicken Salad
4 servings
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 2 Hrs 45 Min
INGREDIENTS
* 2 skinless, boneless chicken breast halves
* 1/2 cup teriyaki marinade sauce
* 2 tomatoes, seeded and chopped
* 1/2 cup chopped onion
* 2 teaspoons minced jalapeno pepper
* 2 teaspoons chopped fresh cilantro
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 1/2 tablespoons white sugar
* 1 tablespoon vegetable oil
* 1 1/2 tablespoons cider vinegar
* 1 1/2 teaspoons lime juice
* 3/4 pound mixed salad greens
* 1 (8 ounce) can pineapple chunks, drained
* 4 cups corn tortilla chips
DIRECTIONS
1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Mariquita’s Enchilada Red Chili Gravy
8 cascabel chilies (dried — dark red chilies)
1/2 cup each: vegetable oil and chopped onion
1 roasted tomato — peeled
4 garlic cloves
1/2 teaspoon ground cumin (cominos) or chili powder
salt to taste
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. “This is Mariquita Masterson’s version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. ”
Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone-ground whole
wheat crackers 1/4 cup finely chopped walnuts
2 large tart apples — peeled, cored, and
sliced — (2 c.) 3 eggs
1 cup cream-style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
Ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nu ts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350 degree o ven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt, and das h pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325 deg ree oven about 45 minutes or until knife inserted off-center comes out clean. L et stand 10 minutes. Makes 5 servings.
SEAFOOD FANCIES
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers.