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Carnitas

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Source: Steinman & Kita. Guy Gourmet. Ingredients 2 pounds pork butt cut into 1.5 inch chunks 1 tablespoon lard or vegetable oil 1.5 cups water 1/2 orange, unpeeled and cut into 2 pieces 1/2 medium white onion, thinly sliced 4 cloves garlic, peeled 1 teaspon dried oregano 1 teaspoon table salt or 2 teaspoons coarse … Read more

New Orlean’s Barbecued Shrimp

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Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45

  • 15-20 (about a pound) large shrimp, peeled and deveined
  • 1/2 cup (1stick) butter
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon thyme leaves
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon black pepper
  • 1 pinch paprika
  • 1 pinch salt
  • 1 pinch white pepper

Preheat oven to 375 degrees.

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Tomato Pie

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Source: Taste of the Ozarks, www.ky3.com Serves 8 generous “pie slice” sized servings This dish does NOT re-heat well, so please prepare it as close to time as possible. 1 9-inch pie crust (par baked as per directions below) 2 cups mozzarella cheese, shredded 3 tablespoons basil, fresh, chopped and divided 3 tomatoes, red ripe, … Read more

Round Steak Smothered in Brown Gravy, Shiitake Mushrooms, and Onions

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Source: Passionate Vegetarian, Crescent Dragonwagon Serves 6 or 4 very hearty portions Note: The roux for this recipe can be made in advance and refrigerated for up to 2 days. The roux takes about 45 – 75 minutes to prepare and cannot be hurried. 1 tablespoon butter Cooking spray 2 medium onions, sliced vertically into … Read more

Potato Soup

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(Mother’s favorite) Peel and dice two or three potatoes Dice one or two onions Place in a pan, and just cover with water. Salt to taste. Bring to a boil, and cook till tender. Add enough milk to cover. Heat thoroughly – do not boil. Serve hot, with saltine crackers.

Chicken in a Pot

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Place a layer of sliced onions in the bottom of a crock-pot. Add a layer of sliced potatoes. Add a layer of sliced carrots. Add 4 or 5 boneless, skinless chicken breasts. Pour one can of chicken broth over all. Cook overnight or all day on low.

5 Hour Beef Stew

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2 pounds Stew beef-not browned 4 good sized carrots, sliced 2 med. onions or more, quartered 1 ½ cups celery, sliced (optional) 1 t. salt 3 T. tapioca 1T. Sugar 1 (17 oz.) can tomatoes 2 slices bread, cubed 6 med. potatoes, cubed Pepper (optional) Combine all ingredients in a large roaster. Bake at 205 … Read more

Goulash

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1 lb. hamburger 1 onion, chopped fine Salt and pepper to taste 1 pt. tomatoes ½ cup cooked spaghetti or other pasta 1 – 1 ½ tsp. chili powder Brown hamburger and onion together – good brown. Drain. Add other ingredients, and simmer 15 – 20 minutes.

Fried Chicken

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One whole cut up chicken, or your choice Salt Pepper-optional 3 beaten eggs flour Crisco-or Canola oil for frying Season chicken as desired-salt, pepper. Dust chicken with flour till covered. Dip chicken in beaten eggs, shake off excess. Roll in flour till completely covered. Place in hot oil in skillet. Cover with lid. When golden … Read more

Chicken Fried Steak

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Cubed Steak Salt Pepper-optional 3 beaten eggs flour Crushed saltine crackers Crisco-or Canola oil for frying Season steak as desired-salt, pepper. Dust steak with flour till covered. Dip steak in beaten eggs, shake off excess. Roll and press in cracker crumbs till completely covered. Place in hot oil in skillet. Cover with lid. When golden … Read more

Aunt Abby’s Brisket

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1 3-3½ pound fresh beef brisket ½ cup brown sugar 1 envelope regular onion soup (not instant) ½ tsp. garlic powder ¾ cup catsup Line a large roasting pan with heavy foil. Place brisket in pan; sprinkle the sugar, soup mix, and garlic powder over the brisket. Drizzle catsup over all. Fold ends of foil … Read more