Slumgullion (a.k.a. Yummy Yummy Top-of-Stove Casserole) by Clindell (Mission, Kansas, USA)
Beef Tenderloin Steaks With Smoky Bacon-Bourbon Sauce by Shendoah (San Jose, California, USA)
Hearty Goulash Soup by Shendoah (San Jose, California, USA)
Pan-Seared Steak With Mushroom-Merlot Sauce by Shendoah (San Jose, California, USA)
"Here's a recipe from my grandmother's "Five Generations Cookbook," copies of which I have so often released. Perhaps you may want to try it for dinner tonight ..."
1 lb. lean ground beef
2 - 3 carrots, peeled and sliced
˝ medium onion, chopped
1 clove garlic, minced (or ˝ tsp. garlic powder)
2 stalks celery, chopped
1 can red beans or kidney beans, including juice
1/4 cup molasses
˝ cup each, frozen corn and peas (or "mixed vegetables")
˝ cup shell noodles, uncooked
Salt and pepper to taste.
Brown ground beef and add onion, celery, carrots and garlic. Sauté until vegetables are beginning to soften. Add red beans, frozen vegetables, molasses and noodles, and some water if you think it's necessary. Cover and cook until noodles are soft.
Serve with buttered bread.
Posted in bookcrossing.com Chit-Chat forum on 5/5/2003.
Back to Top
Beef Tenderloin Steaks With Smoky Bacon-Bourbon Sauce by Shendoah (San Jose, California, USA)
1
˝ cups dry red wine
3 garlic cloves, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low-salt chicken broth
1 ˝ tablespoons tomato paste
1bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4-inch pieces
1 tablespoon all purpose flour
1 tablespoon butter
4 1-inch-thick beef tenderloin steaks
1 tablespoon bourbon
Boil wine and garlic in heavy medium saucepan until
reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced
by half, about 20 minutes. Set sauce aside. (Can be made one day ahead. Cover;
chill.)
Cook bacon in heavy large skillet over medium-high heat
until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels.
Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in
skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in
sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
Meanwhile, melt butter in another heavy large skillet
over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and
cook to desired doneness, about 4 minutes per side for medium-rare. Transfer
steaks to plates.
Mix bacon and bourbon into sauce. Season with salt and
pepper. Spoon over steaks. Makes 4 servings.
Note: Use low sodium bacon and skip adding salt to anything. Beef Broth
is high in sodium and has enough for the rest.
Hearty Goulash Soup by Shendoah (San Jose, California, USA)
"This is awesome! Works well in a crock pot, too!"
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 ˝ pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 ˝ teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
˝ teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 ˝ pounds)
In an 8-quart heavy kettle cook bacon over moderate heat,
stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat
remaining in kettle brown chuck in small batches over high heat, transferring it
as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and
garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and
flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook,
whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt,
bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup,
covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired. Makes about 16 cups, serving 12.
*Available at
most specialty foods shops and supermarkets
Pan-Seared Steak With Mushroom-Merlot Sauce by Shendoah (San Jose, California, USA)
"This
rocks ... great with garlic mashed potatoes.
2 10-ounce rib-eye steaks
2teaspoons coarsely ground pepper
2tablespoons vegetable oil
3tablespoons chilled unsalted butter
6ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1shallot, thinly sliced
3/4 cup merlot
1 tablespoon chopped fresh thyme
Sprinkle steaks on both sides with salt and 2 teaspoons
pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat.
Add steaks; cook to desired doneness, about 3 minutes per side for medium.
Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to
pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil
until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2
tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper.
Pour over steaks. Makes 2 servings; can be doubled.
Enchilada Hot Dish by Mngirl (Vadnais Heights, Minnesota, USA)
1
1/2 lb. hamburger meat
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1/2 cup taco sauce
1/2 lb. bag of Nacho Tostitos
(cheese-flavored corn chips)
2 - 3 cups shredded cheddar cheese
Brown the hamburger meat and onion in a large skillet and drain. Add the cans of
soup and enchilada sauce.
In a 9 x 13 greased pan, layer 1/2 of bag of corn chips. Add 1/2 hamburger
mixture. Add the rest of the chips and cover with the remaining hamburger
mixture. Top with the cheese. Bake at 350o degrees F for 1 hour.
Back to Top
"This is fairly simple to prepare, but
impressive to serve."
4 beef top loin or rib-eye steaks, each cut 3/4 inch thick
1 6-ounce bag radishes
3/4 pound Chinese pea pods
1/2 teaspoon savory
3/4 teaspoon salt
3 tablespoon butter or margarine
1 large green onion, minced
3 tablespoons cooking or dry sherry
About 30 minutes before serving:
1. Preheat broiler. Trim several pieces of fat from edge of steaks. In 12 inch
skillet over medium heat, heat beef fat until lightly browned; using spoon,
press and rub fat over bottom of skillet to grease it well and render fat.
Discard pieces of fat.
2. Cut each radish in half or into quarters if they are large. Add radishes to
rendered fat in skillet and cook about 5 minutes, stirring occasionally. Add
Chinese pea pods, savory, salt, and 1 tablespoon butter: over medium heat, cook
vegetables until tender-crisp, stirring frequently. With slotted spoon, remove
vegetables to large platter; keep warm.
3. Meanwhile, place steaks on rack in broiling pan. Broil 8 to 10 minutes for
medium-rare, turning steaks once.
4. Add green onion and 2 tablespoons butter to skillet; cook over medium heat
until onion is tender, stirring occasionally, Stir in sherry; cook 1 minute.
5. To serve, place steaks on platter with vegetables; sprinkle with salt. Pour
green-onion mixture over steaks. Makes 4 servings.
Posted in bookcrossing.com
Chit-Chat forum on 1/26/2004.
"This one just takes time ... not much work involved. Throw it in the oven and go read."
4 pork chops
2 apples, peeled, cored and sliced
2 onions, sliced
1 tablespoon paprika
1/2 teaspoon dried sage or 1/2 tablespoon fresh
salt
pepper
1/4 - 1/2 cup apple cider
2 very large sweet potatoes, peeled and thickly sliced
1 tablespoon butter
Place the pork chops in a greased baking dish. Cover with the onion slices. Top with the apple slices and sprinkle with seasonings.
Pour the apple cider over everything and top
with the sliced sweet potatoes. Cover the dish with foil or a lid and bake about
1 1/2 hours at 350o F.
Uncover the dish and dot with butter. Continue baking, uncovered, until the
potatoes are lightly browned, another 20-30 minutes.
Posted in bookcrossing.com Chit-Chat forum on 2/2/2004.
