Kablo Zigni (Spiced Cabbage Stew)

Yield: 4 servings At first we got this with pieces of potato in it, but Jack doesn’t care for potatoes. Our maid’s mother adds shredded carrot for color. This dish is quite light in color, so I’m not sure how much tomato paste she uses. 1/3 cup oil 1 onion, finely diced 4 teaspoons berbere 1 cabbage, finely chopped 3 tablespoons tomato paste 1 teaspoon salt

1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.

Kulu’wa (Eritrean Chopped Meat)

Yield: 4 servings
Although many Eritrean dishes are highly spiced (they are doing a number on my digestive system), this one is flavorful, but not very spicy.
3 tablespoons unsalted butter
1 onion, finely diced
1 tomato, finely diced
2 cloves garlic, finely diced
½ teaspoon berbere
1 pound top round beef, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon pepper

1. Melt the butter in a large frying pan. Sauté the onion until it is golden.
2. Add the tomato, garlic, and berbere. Stir.
3. Add the meat and sauté, stirring often, for about 10 minutes. The liquid will evaporate and the meat will be flavored with the vegetable mixture.
4. Serve with bread or injera.

Fül (Bean Stew)

Yield: 4 large servings

This is a common dish throughout Eritrea, even in the small villages. We have eaten it most often for breakfast at our local Yemeni restaurant. We also ordered it when we went to Massawa (on the Red Sea coast) but it took a few tries before the waitress understood we foreigners really did want to eat it with our Cappuccino (that arrived with no milk). The stew is easy to make, keeps and reheats beautifully. In Eritrea it is eaten without utensils. Each bowl is served with hard rolls or bread that you tear off into pieces and scoop up the stew. In Eritrea, as in Morocco, each person does not get a separate bowl; instead, bowls are shared.

3 tablespoons oil
1 large onion, finely diced
¾ teaspoon berbere
2 cups dried fava or pinto beans, soaked overnight and drained
1 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried oregano
1 tomato, diced
2 Anaheiim chili peppers, seeded and diced.

1. In a large pot, heat the oil and sauté the onion until it is golden. Stir in the berbere.
2. Add the beans and 4 cups of water; bring to a rolling boil. Then decrease the heat until it simmers.
3. Cover the pot and simmer for at least 1 hour, or until beans are tender. Check occasionally to see that the beans are still covered with water. If they are not, add more water.
4. Remove 2 cups of cooked beans and put them in a blender. Add 1 cup of hot water and purée.
5. Pour the purée back into the pot and bring the mixture to a boil for 5 minutes. You will have two textures of beans: paste and whole beans
6. Remove the pot from the heat. Add the salt, pepper, and oregano. Stir.
7. Serve in bowls, garnished with pieces of tomato, onions, and peppers.

Ryan’s Eat Better America White Chicken Chili

prep time:35 min
start to finish:35 min
makes:
6 servings (1 1/3 cups each)

1lb ground chicken
1 medium onion, chopped (1/2 cup
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (4.5 oz) chopped green chiles
1/2cup shredded reduced-fat Monterey Jack cheese

Directions:
1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.High Altitude (3500-6500 ft): 
In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes

Nutritional Information

1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg;Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet

Dinky’s Chicken

Serves 2
Chicken pieces
Garlic, salt and pepper
Parsley
1 can mushroom soup
½ pint sour cream
Seedless grapes (optional)

Directions:
Heat oven at 425˚F. Place chicken in baking dish and season. Bake 30 minutes. Turn chicken and season. Bake 15 minutes. Combine soup and sour cream. Cover chicken. Lower oven to 350˚F and bake 15 minutes. Can bake longer if needed. Serve with rice.

Grandmummy’s Gravy (for any meat!)

Meat drippings in pan where meat was cooked
Wonder shaker flour
Salt
Water

Directions:
Drain excess fat. Place pan on stove and bring to boil. With slotted spoon, stir loosening crispy bits. Shake flour with boiling, stirring constantly. Salt to taste. Alternate between water and flour, making sure it is boiling before adding flour. When desired consistency, cook 2 minutes longer to get rid of flour taste.

November First Casserole

Serves 8
2 lbs. ground beef
1 tsp. salt
1 tsp. sugar
½ tsp. pepper
2 15 oz. cans of tomato sauce
12 oz. very small noodles
6 scallion
2 cups sour cream
1 3 oz packages cream cheese
2 cups shredded cheese (sharp cheddar)

Directions:
Brown beef. Pour off fat. Add sauce and seasonings. Simmer about 15 minutes. Cook noodles. Drain. Finely chop scallions (including tops). Mix with cream cheese and sour cream. In a buttered 13x9x2” casserole dish (or 2 smaller ones), layer noodles, meat sauce, sour cream mixture, and cheddar cheese. Repeat layers ending with cheese. Bake 350˚F for 30 minutes.

Jenny’s Rotelle and Sausage Casserole/Salad

1 lb. rotelle (corkscrew) pasta
½ cup salad oil
2-3 cloves of crushed garlic
2 tsp dry basil leaves
1 lg. can (30 oz) tomato sauce
2-3 small zucchini cut in small pieces
1 pkg. frozen peas – thawed
1 can artichoke hearts cut up (save juice)
1 pt. cherry tomatoes
8 oz. mozzarella cheese cut in cubes
½ cup of parmesan cheese
1 lb sausage cut in small pieces or slices (any kind of precooked sausage)

Directions:
Cook pasta. Drain and toss with oil. In pan, stir garlic, basil, tomato sauce, and artichoke juice. Boil then simmer 2-3 minutes. Cool a bit. In large bowl, toss pasta, zucchini, peas, artichoke hearts, tomatoes, cheeses, and sausage. Add tomato sauce mixture. Serve warm or chilled. Serves a crowd!

Swordfish

1 ¾ lb swordfish
Mayonnaise
Salt and pepper
Dill

Directions: Place fish in baking dish. Cover with mayonnaise and salt and pepper. Sprinkle lightly with dill. Bake at 400˚F for 25 minutes. Serve with lemon wedge.

Jenny’s Tuna Casserol

1 8 oz. can of tuna
Chopped Celery, onions, and mushrooms
2 tbsp butter
2 tbsp flour
1 cup milk
2 tbsp parmesan cheese
½ tsp. marjoram
Bread crumb
Tomatoes
Salt and pepper to taste

Directions:
Make a sauce, melting butter, blending flour, milk and seasonings. Stir in tuna and mushrooms, onions, and celery. Turn into buttered casserole. Cover with tomatoes, bread crumbs, and cheese. Bake at 350˚F for 20 minutes.

Beef Stroganoff

Serves 4
Cut into ½ inch slices: 1 ½ lbs. fillet of beef
Pound the beef with a mallet until it is thin. Cut it into strips about 1 inch wide.
Melt in a pan: 1 tbsp butter
Sauté in the butter for 2 minutes: ¾ tbsp grated onio

Sauté the beef quickly in the butter for about 5 minutes. Turn it so that it will be browned evenly. Remove it. Keep it hot.
Add to the pan: 2 tbsp butter
Stir and sauté in the butter: ¾ lb sliced mushroom

Add the beef. Season it with: Salt and pepper, a grating of nutmeg, ½ tsp basi

Add and heat, but do not boil: ½ cup warm sour cream
Serve over pasta.

Grammy Pettengill’s Baked Beans

2 lbs Kidney Bean
½ tsp of baking soda
1 cup of white suga
½ cup of brown sugar
2 tsp of dry mustard
1 tsp of salt
1 tsp of pepper
1 quartered onion
1 lb of salt pork or bacon
1 bottle of ketchup

Directions:
Soak beans overnight in plenty of water to cover 1-2 inches over. Add baking soda, stir in water. In the morning, put beans on the stove as they are. Bring to a boil and boil for 20-25 minutes. DON’T let them boil over.
Remove from the stove and drain while beans are draining take white sugar, brown sugar, dry mustard, salt, and pepper in a separate pan and add 2 cups of boiling water and stir ingredients until dissolved.
Put ½ beans in bottom of large baking pot. Add quartered onion and salt pork or bacon and a few squirts of ketchup. Add the rest of the beans and ½ cup of more ketchup. Pour mixture over this and add enough hot water to cover ½ inch over beans. Cover and bake at 325˚F for about six hours. You may need to add water as water boils down. Do not stir. At 3 hours taste and add sugar if not sweet enough. When they are soft they are done. They are even better the next day!

Summer Squash and Carrot Casserole

Serves 10
2 lbs yellow squash or zucchini sliced
¼ cup onion chopped
1 can (10 oz) of cream of mushroom soup
1 cup of sour cream
1 cup of carrots shredded
1 8 pkg. herb seasoned stuffing mix
½ cup melted butter

Directions: Cook squash and onion in boiling salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of a 9 by 13 inch pan. Spoon squash mixture on top of stuffing. Sprinkle rest of stuffing on top. Bake at 350˚ uncovered for 25 to 30 minutes.

Spaghetti Sauce

1 lb hamburger
1 lg onion (copped
1 green pepper (chopped
10 fresh mushrooms
3 garlic cloves (minced
1/8 tsp hot cayenne pepper
1 lg can whole tomatoes
1 can tomato sauce
1 bay leaf
½ tsp oregano
¼ cup red wine

Directions:
Brown meat and drain. Sauté onions, peppers, garlic, and mushrooms. Add rest of ingredients and simmer for 2 hours. Serve over spaghetti.

Meatballs

2 lbs Hamburger meat
2 eggs
¼ cup vegetable oil
1 cup bread crumbs
1 cup of water
1 tbsp of Worcestershire Sauce
1 tbsp of Mustard
Salt and Pepper to taste
4 cube of beef bouillon
½ pint sour cream
1 cup chopped mushrooms
½ diced onion
¼ cup of butter
¼ cup flour
Directions:
Mix eggs, bread crumbs, water, Worcestershire sauce, mustard and salt and pepper well with the Hamburger meat, forming it into meat balls. Sauté in the vegetable oil. Pan sear meatballs to brown them, then bake single layer at 375˚ for 20 min.
To make sauce, add 4 cubes of beef bouillon to 1 quart of water. Set aside. Sauté onions and mushrooms in ¼ cup (½ stick butter) until soft. Stir in ¼ cup of flour to make paste. Stir in beef broth and then stir in sour cream. Simmer and serve over egg noodles or choice.

Grandmummy's Mustard Veal Cutlets

1 can chicken broth
2 tbsp Wondra Flour
3-4 tbsp Dijon Mustard
1/4 cup sherry
1 tbsp minced garlic
1 tbsp lemon juice
light cream (optional)
salt and pepper
Preheat oven to 350.  Pam frying pan. Add minced garlic and veal cutlets. Sear on each side.
Remove from pan and put in a casserole dish.  In a
saucepan put all other ingredients except cream. Cook over medium heat stirring with whisk until thick.  Simmer for 5 minutes.  Pour over veal Cook for 20-30 min. Just before serving you can add some cream to make it richer.  I have also used mushrooms in this recipe.

Ginger Pork Tenderloin

1 1/2 lb of tenderloin 
2/3 cup soy sauce
2/3 cup brown sugar
2 tbsp cornstarch
2 tbsp brown cider vinegar
3 cloves of garlic, 2 tsp ground ginger
1/3 cup crystalized ginger chopped
Mix and pour over tenderloins.  Marinate overnight
Pour off marinade into saucepan.  Bake tenderloins at 350 for 30-45 min
Simmer marinade until it thickens.  May serve sauce hot or cold.  It is very strong.

Turkey or Chicken Cutlets With Artichokes and Capers

Brown cutlets in pan until cooked with garlic and olive oil.  Remove and set aside.  Deglaze pan with white wine.  Add 1 tbsp of Better Than Broth Chicken flavor. Add chopped onion cook for a bit.  Add one can of dice tomatoes, drained, capers, mushrooms, and one can of artichoke hearts, drain and cut up.  Reduce for a bit.  Return cutlets till warm.  Serve.

Leek and Potato Soup

¼ cup butter
2 lbs leeks (white parts only) be sure to clean each leaf. Slice thin.
6 cups chicken stock or water
2 lbs baking potatoes peeled & sliced thin
salt & ground white pepper
2 T chopped fresh chive (use scissors to cut)
1 lb. crisp bacon or ham - chopped

Melt butter. Add leeks & sauté until soft (3-5 mins).
Add chicken broth and potatoes. Boil and simmer for 20 – 30 minutes.
Add bacon. Use hand blender to smooth.
Add s & p to taste.
Put in bowl and garnish with fresh chives.

This is Gerry’s favorite soup. Serve with hot bread from the oven. YUM!!!

Chicken and Barley Stew

This dish can be made in the crock-pot or Dutch-oven.
It is delicious comfort food!

Olive Oil
1 pound skinless, boneless chicken thighs, cut into 1” chunks
64 oz. chicken broth
1 cup barley
3-4 leeks – whites only cut lengthwise, washed and sliced
2 carrots sliced
basil/Italian seasoning/parsley/salt/pepper

Brown chicken chunks in skillet.
Combine all ingredients in your pot.
Cook: Crock-pot: low heat – 4-5 hours
high heat – 2 – 2 ½
Dutch-oven: 350* for 1 hour