Apalachicola River Catfish Stew

Ingredients

5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired finely chopped parsley (optional)

How to prepare

Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.

Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil; reduce heat.

Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.

Garnish with chopped parsley, if desired.

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Artichoke Chicken

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1
1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup Soave or other dry white wine
1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half

How to prepare

In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Barbecued Short Ribs

Ingredients

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

How to prepare

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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Balsamic Chicken & Artichokes

Ingredients

2 large skinless, boneless chicken-breast halves (about 1 pound)
1/4 teaspoon pepper
all-purpose flour
salt
1/2 8-ounce package 97% fat-free ham steaks
1 9-ounce package frozen artichoke hearts
1 tablespoon olive or salad oil
2 tablespoons balsamic vinegar
1 10-ounce package frozen peas
parsley sprigs for garnish

How to prepare

1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2″ by 1/4″ strips.

2. Prepare frozen artichoke hearts as label directs; drain.

3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.

4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.

Each serving: About 290 calories, 6 g fat, 81 mg cholesterol,
720 mg sodium.

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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Basic Chicken Soup

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 medium carrots, cut into 1/4-inch-thick slices
2 medium celery stalks, cut into 1/4-inch-thick slices
2 cans (14 1/2 ounces each) chicken broth, skimmed of fat
1/8 teaspoon ground black pepper
2 medium skinless, boneless chicken-breast halves (10 ounces)

How to prepare

1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally.

2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat.

3. Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds.

4. Return chicken to soup; heat through.

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Aromatic Leg of Lamb

Ingredients

3 pounds boneless butterflied lamb leg*
3 garlic cloves, each cut in half and crushed with
side of chef’s knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedges (optional)

How to prepare

1. Rub lamb with cut side of garlic cloves; discard garlic. In mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in heavy-weight plastic bag; use rolling pin to crush seeds.)

2. In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture.

3. Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until of desired doneness, turning lamb occasionally. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.

4. Serve lamb with lemon wedges if you like.

Ask butcher to bone a 4-pound lamb shank half of leg and slit the meat lengthwise to spread open like a thick steak

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Barbecued Steaks

Ingredients

3 lb Top round steak
2 tb Lemon juice
4 tb Mustard,prepared

How to prepare

1. Pound steak on both sides with a wooden mallet or the edge of a
heavy plate.

2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature.

3. Broil steaks about 4 inches above glowing coals on barbecue grill 4-5 minutes on each side, or until desired degree of doneness is achieved. You won’t taste the lemon juice or mustard as such – just a very good and flavorful steak.

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