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.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Monday, December 5, 2011
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.
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.
Tsega Zigni (Spicy Beef Stew)
Yield: 4 servings
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
Shiro (Legume Purée)
Yield: 4 large servings
This is served on a large communal platter. Several ladles of shiro are placed on a large round of injera with several rounds of injera folded in quarters, are placed nearby. Each person tears off pieces of injera and scoops up some shiro. You can also serve this with flour tortillas or with bread.
1 onion, finely diced
3 tablespoons of oil
1 1/3 cups Shiro Powder (see below)
1. Sauté the onion in the oil in a large pot until onion is golden.
2. Remove pot from heat and add 4 cups of water. Return to the heat and heat the mixture to simmering.
3. Add the spiced legume powder, and stir with a fork or whisk to eliminate any lumps.
4. Cook for about 5 minutes until it begins to bubble and thicken. Serve.
This is served on a large communal platter. Several ladles of shiro are placed on a large round of injera with several rounds of injera folded in quarters, are placed nearby. Each person tears off pieces of injera and scoops up some shiro. You can also serve this with flour tortillas or with bread.
1 onion, finely diced
3 tablespoons of oil
1 1/3 cups Shiro Powder (see below)
1. Sauté the onion in the oil in a large pot until onion is golden.
2. Remove pot from heat and add 4 cups of water. Return to the heat and heat the mixture to simmering.
3. Add the spiced legume powder, and stir with a fork or whisk to eliminate any lumps.
4. Cook for about 5 minutes until it begins to bubble and thicken. Serve.
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.
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.
Spinaci (Sautéed Spinach Greens)
Yield: 4 servings
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
Italian Chicken with Mushrooms
Serves 4
8 broiler-fryer chicken thighs
½ cup white wine
2 tbsp tarragon vinegar
¼ cup chopped celery, onions, and green peppers
1 clove garlic – minced
¼ cup olive oil/butter
½ tsp basil
4 tbsp tomato paste
½ lb of fresh mushrooms, finely sliced
1 tsp salt
½ tsp pepper
Mix together wine, vinegar, celery, onions, green peppers, garlic, olive oil, and basil. Pour over chicken thighs and marinate in refrigerator over night. Melt butter in large frying pan. Remove chicken thighs from marinate. Brown chicken in hot butter. Place chicken in 2 quart baking dish. Stir tomato paste into remaining marinate. Add mushrooms. Sprinkle chicken with salt and pepper and pour marinate over chicken thighs. Cover and bake at 350˚F for 1 hour. May be served on noodles.
8 broiler-fryer chicken thighs
½ cup white wine
2 tbsp tarragon vinegar
¼ cup chopped celery, onions, and green peppers
1 clove garlic – minced
¼ cup olive oil/butter
½ tsp basil
4 tbsp tomato paste
½ lb of fresh mushrooms, finely sliced
1 tsp salt
½ tsp pepper
Mix together wine, vinegar, celery, onions, green peppers, garlic, olive oil, and basil. Pour over chicken thighs and marinate in refrigerator over night. Melt butter in large frying pan. Remove chicken thighs from marinate. Brown chicken in hot butter. Place chicken in 2 quart baking dish. Stir tomato paste into remaining marinate. Add mushrooms. Sprinkle chicken with salt and pepper and pour marinate over chicken thighs. Cover and bake at 350˚F for 1 hour. May be served on noodles.
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
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.
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.
Chicken Casserol
1 lg. Chicken breast (cooked and cubed)
¾ bag wide noodles
½ lb mushrooms (chopped)
¼ lb Velveeta cheese
1 can mushroom soup
½ can evaporated milk
1 cup chicken broth
½ green pepper (chopped
½ red pepper (chopped)
1 tsp. flour
1 tbsp onion (chopped)
2 tbsp. sherry
Directions:
Sauté mushrooms in butter. Add flour, broth, and stir until thick. Add soup, milk, cheese, and cook until cheese is melted. Add onion, peppers, sherry, and chicken. Cook noodles as directed. In 2 qt casserole. Layer noodles and chicken. Bake at 350˚F for 35 minutes.
¾ bag wide noodles
½ lb mushrooms (chopped)
¼ lb Velveeta cheese
1 can mushroom soup
½ can evaporated milk
1 cup chicken broth
½ green pepper (chopped
½ red pepper (chopped)
1 tsp. flour
1 tbsp onion (chopped)
2 tbsp. sherry
Directions:
Sauté mushrooms in butter. Add flour, broth, and stir until thick. Add soup, milk, cheese, and cook until cheese is melted. Add onion, peppers, sherry, and chicken. Cook noodles as directed. In 2 qt casserole. Layer noodles and chicken. Bake at 350˚F for 35 minutes.
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.
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.
Lasagna
Serves 6-8
1 lb ground beef
1 jar spaghetti sauce (32 oz)
3 cup mozzarella cheese slice
1 egg beaten
1 ½ tsp parsley flake
Salt and pepper
6 lasagna noodles
½ cup grated parmesan cheese
Directions:
Cook noodles – drain. Brown ground beef – drain, add spaghetti sauce – heat to boil. Mix shredded cheese, parsley, egg, salt and pepper in a bowl. In 13/9/2” casserole dish, layer meat sauce on bottom, 3 noodles, ½ cheese mixture. Repeat. Top with layer of meat. Sprinkle parmesan on top. Place cheese slices on top. Bake at 350˚F for 30 minutes.
Cool 15 minutes before cutting.
1 lb ground beef
1 jar spaghetti sauce (32 oz)
3 cup mozzarella cheese slice
1 egg beaten
1 ½ tsp parsley flake
Salt and pepper
6 lasagna noodles
½ cup grated parmesan cheese
Directions:
Cook noodles – drain. Brown ground beef – drain, add spaghetti sauce – heat to boil. Mix shredded cheese, parsley, egg, salt and pepper in a bowl. In 13/9/2” casserole dish, layer meat sauce on bottom, 3 noodles, ½ cheese mixture. Repeat. Top with layer of meat. Sprinkle parmesan on top. Place cheese slices on top. Bake at 350˚F for 30 minutes.
Cool 15 minutes before cutting.
Steve’s Cheeseburger Pie
1 lb ground beef
1 cup chopped onion
½ tsp salt
1 ½ cup shredded cheddar
1 cup milk
½ cup bisquick
2 eggs
9” pie plate (greased)
Heat oven at 400˚F. Bake for 25 minutes.
1 cup chopped onion
½ tsp salt
1 ½ cup shredded cheddar
1 cup milk
½ cup bisquick
2 eggs
9” pie plate (greased)
Heat oven at 400˚F. Bake for 25 minutes.
Meatloaf
2 lb. ground beef
1 pkg Lipton onion soup
¼ cup red wine
½ cup V-8 juice
Bacon slice
Directions
Shape into loaf. Besides bacon, add ingredients. Do not mix too much. Place in large pan and top with bacon slices. Bake at 350˚F until done and bacon is crispy (around 45 minutes).
1 pkg Lipton onion soup
¼ cup red wine
½ cup V-8 juice
Bacon slice
Directions
Shape into loaf. Besides bacon, add ingredients. Do not mix too much. Place in large pan and top with bacon slices. Bake at 350˚F until done and bacon is crispy (around 45 minutes).
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.
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!
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.
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.
Swiss Steak
Beef (cubed)
Flour
Salt and Pepper
3 tbsp oil
1 can lg whole tomatoes
1 onion (chopped)
Mushrooms
Green pepper (chopped)
Coat beef with flour and salt and pepper. Brown in oil. Add tomatoes, onions, mushrooms, and pepper. Cook slowly (two hours). Add tomato juice if necessary.
Flour
Salt and Pepper
3 tbsp oil
1 can lg whole tomatoes
1 onion (chopped)
Mushrooms
Green pepper (chopped)
Coat beef with flour and salt and pepper. Brown in oil. Add tomatoes, onions, mushrooms, and pepper. Cook slowly (two hours). Add tomato juice if necessary.
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.
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.
Grandmummy’s Spare Ribs
1 ½ lb ribs (cut)
1 ½ cup water
½ cup of vinegar
½ onion (minced)
1 clove of garlic
1 tbsp Worcestershire sauce
1/8 cup of granulated sugar
½ tbsp ketchup
1 tbsp salt
2 ½ tbsp oil
1 tsp pepper
1 bay leaf
Directions:
Combine all but ribs and boil 10 minutes. Brown meat (25 minutes per side). Bake meat and sauce at 450˚F for 1 hour. Baste every 10 minutes.
1 ½ cup water
½ cup of vinegar
½ onion (minced)
1 clove of garlic
1 tbsp Worcestershire sauce
1/8 cup of granulated sugar
½ tbsp ketchup
1 tbsp salt
2 ½ tbsp oil
1 tsp pepper
1 bay leaf
Directions:
Combine all but ribs and boil 10 minutes. Brown meat (25 minutes per side). Bake meat and sauce at 450˚F for 1 hour. Baste every 10 minutes.
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