CANNED STEWED TOMATOES
About 30 tomatoes, scalded and cut up
3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt
(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.
TURKEY BARBECUE
2 to 3 lb. turkey fillets
2 green peppers
1 teaspoon. celery salt
Dash of pepper
2 teaspoon. chopped onion
18 ounce thick barbecue sauce
Prepare turkey fillets with dash of pepper across tops. Bake in 350 degree oven for 1 hour covered.
Uncover for desired darker color. Prepare chopped green peppers, onions. Mix barbecue sauce, celery salt, (thin with water if needed) in 5 quart slow cooker/Crock Pot, set on high. Add green peppers and onions. Allow to heat while turkey is baking. Chop turkey (as desired in small tomedium chunks) and add to slow cooker/Crock Pot. Simmer for 2 to 3 hours, or turn to low and cook for 4 to 6 hours. Serve on fresh rolls.
Serves 4 to 6.
STUFFED GREEN PEPPERS
1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can ( 14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers. tops removed & seeded
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers in Crock Pot. Cover, cook on low 6 - 8 hours (high 3 - 4 hours) Sprinkle with 1/4 cup cheese during the last 30 minutes.
Makes 6 servings
GERMAN POTATO SALAD
* 2 potatoes, sliced
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste.
Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
Garnish with bacon and parsley.
MOZZARELLA CHICKEN AND SAUCE
4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and
cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
Sweet-Sour Meatballs
2 pounds bulk sausage — rolled into 1 1/2″
— balls
40 ounces canned pineapple chunks — drained, reserving
— 1 cup liquid
1 cup ReaLemon reconstituted lemon juice
1/3 cup firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
2 medium green peppers — cut in pieces
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.
Italian Roasted Vegetables
2 yellow peppers — cut into chunks
2 red bell peppers — cut into chunks
2 green peppers — cut into chunks
3 zucchini — sliced lengthwise
2 bunches green onions — trimmed
2 japanese eggplant — sliced
24 whole asparagus spears — trimmed
1 pound baby new potatoes — sliced thin
8 ounces mushrooms — halved or whole
1 bunch fresh rosemary — chopped
12 cloves garlic — chopped
1/4 cup extra virgin olive oil
Salt and pepper — to taste
Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.
NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.
Madras Baked Fish
Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.
CHICKEN SHISH - KA - BOBS
3 lb. chicken, cut in chunks or strips marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
TOMATO SOUP
1/2 bushel tomatoes, strained
6 green peppers
6 lg. onions
1 lg. bunch celery
1/4 c. salt
2 c. sugar
2 c. flour
3 sq. margarine
1 1/2 c. alphabet soup pasta
Juice tomatoes, then chop and cook other vegetables until tender. Melt margarine and add flour. Combine all vegetables and add salt and sugar. Bring to boil and add combined flour and butter (blend with little soup). Combine all and boil 10 minutes. Pressure 10 minutes.
Aunt Sarah’s Chili Sauce
4 qt Tomatoes,cut in quarters
1 T Mustard seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
2 1/2 c Cider vinegar
1 T Salt
1 c Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of woodstove so that everything simmers gently for days. It is ready when it reaches the thickness you want.
This recipe is over 150 years old.
Giardiniera Redo
2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc 1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions 1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx -Use ancho or chipotle 18 oz Sugar; or slightly less
Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt
in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.
CANNED STEWED TOMATOES
About 30 tomatoes, scalded and cut up
3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt
(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.
Arroz Verde - Green Rice
4Poblano chilies — or 4 green peppers each 4 inches in diameter
4 cupsChicken stock — fresh or can
1 cup Parsley, fresh — coarsely chopped
1/2 cup Onion — coarsely chopped
1/4 teaspoon Garlic — finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper — freshly ground
1/4 cup Olive oil
2 cupsLong grain rice — raw
Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.