Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

Share

One pot dinner

Ingredients

1 lb ground beef
3/4 lb bacon, cut in small pieces
1 cup chopped onion
3 cans pork and beans
1 can kidney beans, drained
1 can butter limas, drained
1 cup catsup
1/4 cup brown sugar
1 tbsp liquid smoke
3 tbsp white vinegar
1 tsp salt
Dash of pepper

How to prepare

Brown ground beef in a skillet, drain off fat, put beef in crockpot. Brown bacon and onions together, drain off fat, add to pot. Add remaining ingredients. Stir. Cook on low.

Share

Chicken chili

Ingredients

2 tbsp vegetable oil
3/4 lb chicken breasts, skinless & boneless & 1″ cubed
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
28 oz canned, stewed tomato
30 oz canned, black beans, rinsed & drained
3/4 cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp chicken bouillon granules

How to prepare

Heat the oil in a dutch oven. Saut

Share

Spicy tartar sauce

Ingredients

1 cup sour cream
1 cup mayonnaise
2 garlic, cloves, crushed
1/4 cup parsley, finely chopped
1 tsp salt
3 tbsp sweet pickle relish
1 tbsp worcestershire sauce
1 tbsp tarragon, freshly chopped or 1 tsp dried tarragon
1 tsp dry mustard
1 tsp paprika
1/2 tsp tabasco sauce
1 tsp vinegar

How to prepare

Combine all ingredients and blend well. Serve as a dipping sauce for shellfish, or top off grilled fish steaks with sauce. Yield: 16 servings.

Share

Crisp onion rings

Ingredients

3 or 4 lg sweet onions, sliced 1/4″ and separated into rings
1-1/2 tsp baking powder
1 cup flour
1/2 tsp salt
1 egg
2/3 cup water
1/2 tbsp lemon juice
1 tbsp melted butter
Oil for frying

How to prepare

Soak the onion rings in ice water for at least 1/2 hour pat the onion rings dry with Paper towels sift together the baking powder, flour and salt combine the egg, water, And lemon juice and beat until frothy stir this into the dry ingredients just until Blended add butter dip onion rings into batter, a few at a time drop into 375

Share

Chinese beef jerky

Ingredients

3 lb flank steak – or london broil marinade 8888
1/2 cup light soy sauce
4 1/2 tbsp honey
4 1/2 tbsp dry sherry
6 large garlic cloves – minced
1 1/2 tbsp ginger – fresh, minced
1 1/2 tbsp sesame oil
1 1/2 tbsp red pepper – crushed dash freshly ground white pepper

How to prepare

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2″ wide and 4″ long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250

Share

Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

Share

Tortilla soup

Ingredients

1 cup minced onion
2 tbsp olive oil
4 cloves garlic, minced
2 serrano peppers, seeds removed and minced
1/2 cup minced poblano pepper
2 cups chopped tomato pulp

1 quart rich chicken stock
4 dried chile rojos
1 avocado, chopped
2 tbsp lime juice
2 day-old tortillas, cut into 1/2″ strips

1/4 cup crumbled fresh or farmer’s cheese
2 limes quartered coarse salt

How to prepare

Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. Advise diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four.

Share

Roasted habanero salsa

Ingredients

1/4 cup virgin olive oil
1 tsp minced garlic
6 ripe plum tomatoes, halved
salt & freshly cracked pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro

How to prepare

Combine 1 tbsp oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500f oven until slightly burnt. Allow to cool. Dice. Grill habaneros over medium hot fire until slightly charred, remove from fire peel, seed and mince. Combine tomatoes, peppers, oil, lime & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.

Share