Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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Gourmet’s curry crockpot

Ingredients

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1″ cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

How to prepare

To cook: in a large skillet over medium high heat, saut

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Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

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Crockpot hungarian goulash

Ingredients

2 lb round steaks, cut in 1/2″ cubes
1 cup onion, chopped
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

1/4 tsp thyme, dried, crushed
14 1/2 oz tomatoes
1 cup sour cream
noodles

How to prepare

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

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French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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Drunken sauerkraut

Ingredients

3 lb kielbasa, cut into 3″ chunks
3 strips bacon, diced
1 cup chopped onion
2 lb sauerkraut, rinsed and drained 2 tbsp brown sugar
12 oz beer or apple cider
1 cup grated carrot

1/2 tsp caraway seed, optional

How to prepare

Combine all ingredients except kielbasa. Simmer, partially covered, on stove 1 hour or in crock pot all day. Add kielbasa last 1/2 hour on stove or last 1 hour in crock pot.

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Tropical fruit salsa

Ingredients

1 medium red onion, chopped
1 mango, peeled and diced
1/2 papaya, peeled, seeded and diced
1 cantaloupe, peeled, seeded diced
3 serrano or jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp peanut oil
juice of 2 limes
salt and pepper to taste

How to prepare

Blanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings.

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