Warming Winter RecipesJambalaya (Sheila)2 chorizos or other spicy smoked sausage (1/2 pound) Sauté sausage in greased heavy pot or Dutch over medium heat until browned. Remove and discard drippings. Add butter and heat. Add onion and cook over medium-low heat 2 minutes, scraping up any browned bits. Add garlic and cook 3 minutes. Add red and green peppers, tomatoes, thyme, chili powder, ground red pepper and sugar. Reduce heat to low, cover and cook 15 minutes. Cut sausage into slices and add to pot, along with rice and ham, stirring to coat. Bring to boiling, lower heat and simmer, covered, until rice is tender (about 30 minutes). Stir in shrimp and cook, covered, about 5 minutes (until shrimp turns pink). (If mixture is too wet, uncover and stir over low heat to evaporate excess liquid.) Garnish with parsley. Serves 6. Hamburger-Chinese Noodle Dish (Delphine)1 pound hamburger Brown ground beef and celery in oil until the beef is crumbly and the celery is limp. Add soups and mix cans with warm water. Add rice, soy sauce and pepper. Cover with foil and bake in a 9 x 13 glass dish at 325 degrees for 30 minutes. Remove cover and bake 1 more hour. Add noodles to the top and bake an additional 15 minutes. Sauerbraten with Gingersnap Gravy in a Crockpot (Sheila)You have to plan ahead somewhat when making sauerbraten. Add a 3 to 4-pound breef rump roast, turning to coat. Cover. Refrigerate about 36 hours, turning at least two times a day. Remove meat after 36 hours, and wipe it dry. Strain and reserve the marinade. Brown in a lightly oiled skillet, then place in a crockpot. Pour reserved marinade over meat. Cover and cook at low setting for 8 to 10 hours. When meat is tender, remove from crockpot. Measure 1-1/4 cups of cooking liquid into a saucepan, then add 3/4 cup water and 2/3 cup crushed gingersnap cookies. Cook and stir until gravy is thickened. Serve sauerbraten and gingersnap gravy with spaetzle. Spaetzle (Sheila)Sift together 2 cups flour and 1 teaspoon salt. Add 2 slightly beaten eggs and 3/4 cup milk, and beat well. Place mixture in coarse colander. Hold over large kettle of rapidly boiling salted water, and press dough through ricer or colander. Cook and stir 5 minutes and drain. Serve with mixture of 1/4 cup fine dry bread crumbs and 2 tablespoons melted butter. Cranberry Pot Roast in a Crockpot (Sheila)One 3 to 4 pound boneless pork roast or lean beef chuck or bottom round
roast Sprinkle roast with salt and pepper, and place in a crockpot (cutting into large pieces if necessary). Combine all remaining ingredients, and pour over roast. Cover, and cook on low setting for 8 to 10 hours. Beef Burgundy in a Crockpot (Sheila)2 pounds lean stew meat, round steak, chuck steak, chuck roast or pot
roast, cubed into 1-inch pieces Place in crock pot, and stir in 1-1/2 to 2 tablespoon flour. Add 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 bay leaf and 1/2 teaspoon thyme or marjoram. Cover the meat with 1-1/2 cups dry red wine and 1/2 cup water. Add 1 can drained mushrooms. Cover, and cook at low setting for 10 to 12 hours. Thicken only if necessary. Serve over rice or cooked noodles. Beef Stew (Sheila)3 tablespoons flour In a plastic bag, combine flour and 1 teaspoon salt. Add meat cubes, a few at a time, shaking to coat. Brown meat in a Dutch oven in hot oil. Add onion, garlic and thyme. Stir in vegetable juice, bouillon, hot pepper sauce, and 1 cup water. Bring to boil and reduce heat. Cover and simmer for about 1-1/4 hours or till meat is nearly tender. Stir in potatoes, celery and carrots. Cover and simmer 30 minutes more. Skim off fat. Serves 6. Tamale Pie (Sheila)1 pound ground beef Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. Simmer 20-25 minutes until thick. Add cheese and stir till melted. Pour into greased 9 x 9 x 2 baking dish. Make cornmeal topper by stirring 3/4 cup yellow cornmeal and 1/2 teaspoon salt into 2 cups cold water. Cook in heavy saucepan and stir till thick. Add 1 tablespoon butter or margarine and mix well. Spoon over hot meat mixture. Bake casserole at 375 degrees for 40 minutes. Serves 6. Hungarian Goulash in a Crockpot (Sheila)Combine 1/3 cup flour, 1 teaspoon salt and dash pepper and set aside. Cut one 2-pound beef chuck roast or round steak into 1-inch cubes and brown in 2 tablespoons oil. Sprinkle the flour mixture over the meat as it is browning. After meat has browned, transfer to crock pot. Add 1 cup water, 1/2 cup chopped onion, 2 tablespoons catsup, 2 tablespoons instant beef bouillon, 1 teaspoon paprika and 2 bay leaves. Cover and cook on low heat setting for 8 to 10 hours. Turn cooker to high setting. When mixture boils, remove bay leaves. Combine 1/2 cup sour cream (or sour half and half or nonfat plain yogurt) and 3 tablespoons flour. Slowly blend 1 cup of liquid from crock pot onto sour cream. Stir well and add back into crock pot. Cook and stir until mixture thickens. Serve over hot noodles. Swiss Steak (Delphine)2 pounds round or flank steak Sprinkle a little water over the steak. Dredge meat with flour. Brown steak thoroughly in drippings or shortening on both sides. Transfer steak to greased casserole, small roasting pan or baking pan (with a lid). Pour water into pan the steak was browned in. Let water boil while scraping pan to loosen juices and flour. Pour water mixture over steak in baking dish. Add the onion, tomatoes, mushrooms, salt and pepper. Cover and bake at 325 degrees for two hours, until meat is tender but not dry. One time, I sliced a sweet red pepper that had seen its better days and added it to the tomato mixture on the top. Tom commented that it was the best Swiss steak he'd ever had! Cincinnati Chili (Sheila)In a large dutch oven, bring 1 quart water to a boil, then add 2 pounds lean ground beef (uncooked). Stir until separated and bring to a simmer. Add: Bring to a boil, then simmer 2-1/2 hours. Serve over cooked spaghetti noodles. For 2-way chili, add a layer of grated cheddar cheese. For 3-way chili, add a layer of chopped onions. For 4-way chili, add a layer of red kidney beans or black beans. We like ours with a layer of black beans and then grated cheese. Chicken and Dumplings (Sheila)1 cup Bisquick Blend 1 cup Bisquick, salt, paprika and pepper together and use to coat chicken. Brown chicken in shortening/butter. Remove chicken and drain grease. Mix soup and 1-1/2 cups milk in the skillet and add chicken pieces. Cover, heat to boiling, and simmer, still covered, for 45 minutes. Stir 2 cups Bisquick, 2/3 cup milk, parsley flakes and poultry seasoning together into a soft dough. Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Arroz con Pollo (Spanish Chicken and Rice) (Sheila)Blanca, our exchange student from Spain, introduced us to this traditional Spanish dish. 3 pound fryer, cut-up OR 3 pounds chicken pieces Pepper to taste Sprinkle chicken pieces with salt and brown chicken in olive oil in a Dutch oven. After chicken has browned, remove and bake 20-25 minutes (in a single layer and uncovered) in a preheated 350-degree oven. While chicken is baking, sauté onion and garlic till onion is tender. Stir in tomatoes and cook, uncovered, for 10 minutes. Add the paprika and saffron, then the rice, and stir to coat well with oil. Pour in the broth (boiling hot), wine, salt and pepper. Add the chicken. Cover the pan and cook for 20-25 minutes at low or simmer. |