DINNERS

AMERICAN TACOS
BAKED TURKEY
BBQ CHICKEN
BURRITOS
CHILIS RELLENOS
DUCK
EGG FOO YUNG
ENCHILADAS
FISH CURRY
FISH & CHIPS
FRIED CHICKEN
HAMBURGER SOS
HASH
MACARONI & CHEESE
MEAT LOAF
NOODLES AL PESTO
ONION QUICHE
OYSTERS
PIZZA
POT ROAST(Beef)
SAUSAGE AND SAUERKRAUT
SCALLOPED POTATOES
SPAGHETTI
SPANISH RICE
(Beef)STEW
STIR-FRY
STUFFED PEPPERS
SWEET/SOUR CABBAGE
TAMALE PIE
TARKA DAHL
TUNA CASSAROLE









AMERICAN TACOS

PUT 3” of peanut or grape seed oil in a Dutch oven. Heat to 375°

SOFTEN 8-10 corn tortillas in the microwave oven or in a frypan.

PUT about ¼ c. filling of your choice in a softened tortilla:
Leftover cooked chicken, roast beef, hamburger, pork, potatoes...

FOLD tortilla in half and carefully lower it into the hot oil. Use a fork to hold the tortilla shut. (This takes just a couple of seconds)

FRY on one side until lightly golden then flip over and fry on the other side.

DRAIN taco on a wire rack.

GARNISH with any or all of the following that have been chopped:
Lettuce, tomatoes, olives, avocados, sweet onions, cabbage, & shredded cheese. TOP with salsa and sour cream.

VARIATION:FLAUTAS AND QUESADILLAS:

FLAUTAS:
PUT filling in a softened tortilla, roll up like a cigar and gently fry the seam side first then the other sides in a little peanut oil.

QUESADILLAS:
PUT filling in a softened corn tortilla, fold in half and gently fry on each side.










BAKED TURKEY

CHOOSE a fresh or completely thawed turkey, WASH inside and out with cool water, pat dry and sprinkle salt & pepper inside all the cavities and on the outside skin.
SPREAD all over the turkey skin:
3 T. melted butter
2 T. soy sauce
2 T. lemon juice
2 tsp. rosemary
PLACE TURKEY in a ‘V’ wire rack in a roasting pan, breast side down.
COVER turkey with foil or place the lid on the roasting pan.
BAKE at 325° about ½ hour/pound. After 1st hour, baste the bird with the pan drippings (take the pan out of the oven to do this). Put bird back into oven and bake, uncovered until leg joint comes apart easily. Let cooked bird sit 30 minutes before carving.

BREAD STUFFING:
(Don’t put into the turkey)

PUT IN A FRYING PAN: Cook until nicely done
Giblets (liver, heart & gizzard) chopped fine
½ c. butter
2 large onions, diced
ADD and mix well:
2 c. celery (with some leaves) chopped
½ c. parsley, chopped
¾ tsp. each-fresh (or dried) sage, marjoram, thyme
Salt and pepper to taste
10-12 c. day-old bread (white or wheat), cut into ½ ″cubes
Enough water or chicken stock to make stuffing moist.
PUT into a 9” x 13” x 2” casserole dish, cover with foil and bake with the turkey.








BBQ CHICKEN
In the Oven


RINSE a fryer and cut it into serving pieces.

SPRINKLE all pieces with:
½ tsp. each- salt, pepper, paprika, sage, onion & garlic powder.

PUT pieces on a large cookie sheet and put into a pre-heated oven

BAKE covered at 350° for about 45 minutes, take pan out of the oven and turn all the pieces, uncover then put back in the oven and bake another 20 minutes or until chicken gets brown.. Take pan out of the oven, turn pieces back over, check for doneness.

If chicken is almost done, cover each piece with BBQ sauce.
BAKE chicken another 10 minutes or until sauce has caramelized.

VARIATION:
BBQ PORK
Sprinkle chops with seasoning of your choice and sear on both sides in a large skillet. Add 1c. of chopped onion, put a cover on the skillet and put into the oven. Bake as above. When chops are soft and the onions have caramelized, take the lid off and put some BBQ sauce on each chop. Bake about 10-15 minutes more or until BBQ sauce is bubbly.

Note: The cooked, caramelized BBQ sauce is delicious on baked potatoes
.










BURRITOS

IN A LARGE SKILLET, fry:
½ lb. each- ground beef and pork (or turkey)
DRAIN FAT, ADD AND COOK until done:
1 medium onion, chopped
1-2 cloves garlic, minced
½ red or green pepper, chopped
ADD AND SIMMER 10-15 minutes:
8-10 black olives, chopped
1 jalapeño pepper, chopped and de-seeded
1 -6oz. can tomato sauce
2 c. cooked pinto beans
1 T. each-cilantro, chili powder, & paprika
1 tsp. each-salt, pepper, basil, & cumin

TURN OFF HEAT to meat mix. STIR in 1 c. cubed cheese. WARM up large flour tortillas.

SPOON about 1 c. of the meat/bean mix into the center of the tortilla. TOP with 1 T. salsa. ROLL the tortilla up, tucking in the ends as you roll.

VARIATION:TACO BRAVOS
: Spread the flour tortilla with refried bean mix then put a crispy corn tortilla on top and fill with cooked meat, cheese, sour cream, salsa and shredded cabbage or lettuce.

NOTE- Burritos are very good the next day fried in a skillet on all sides until golden brown. They can also be the base for Huevos Rancheros when heated and topped with fried eggs.




CHILIS RELLENOS

*SCORCH the skins off of 4 Poblano, Yellow Banana or Anaheim peppers.
STUFF with your choice of filling: cheese, rice, meat...

HEAT 3” of peanut or grape seed oil in a heavy deep skillet. (375°)

DUST each pepper with cornstarch then dip into batter of your choice:

PUFFY EGG BATTER: Separate 2 eggs. Beat whites until soft peaks form. Beat yolks with 2T flour, 1T water, and ¼ tsp. salt until thick. Fold into the whites.

EGGLESS BATTER: Combine and mix well: ¼ c. each-unbleached flour, corn flour, 1 tsp. baking powder, 1 tsp. salt, ½ tsp. each-garlic & onion powder, ½ c.+- buttermilk. (keep it on the thin side)

FRY each stuffed pepper in hot oil until nicely browned on all sides. Remove and let drain on a rack.

TOP with shredded cheese, sour cream, and salsa.

*USE the heat from a gas burner, propane torch or a broiler to blacken the skins on the peppers. When skin is evenly blackened, put pepper into a plastic bag for about 10 minutes then pull off the charred skin and de-seed. Prepare as described above.








DUCK
FOR 2 LARGE OR 4 SMALL DUCKS:
WIPE ducks inside and out and sprinkle cavities with salt and pepper. PLACE breast sides down in roaster pan. COAT liberally with butter.
MIX AND POUR ON TOP:
1 c. honey or sugar
¼ c. brown sugar
½ c. lemon juice
2 tsp. grated ginger
1 T. prepared mustard
½ tsp. each-salt & pepper

COVER AND ROAST at 325° for 1 hour. TURN ducks breast side up and roast for 30 minutes more. REMOVE cover, baste and roast for another 30 minutes. Use the pan juices when serving with vegetables or rice.

VARIATIONS:

BRAISED DUCK : Cut up duck, coat with flour, brown in hot vegetable oil, cover and simmer until tender –about 1 ½ hrs.

STIR FRIED DUCK: Cut duck breasts on the cross grain in thin strips. Fry quickly in heated vegetable oil in a wok. Proceed to cook veggies. Stir in mixture of 1 c. water, 2T. soy sauce, & 1 T. cornstarch. Serve with rice or noodles.














EGG FOO YUNG

IN A LARGE BOWL, mix well:
2 large eggs
¼ c. cooked ham, thinly sliced
2 T. celery or water chestnuts, diced
2 T. onion, diced (or use a whole green onion)
¼ c. fresh mung bean sprouts, chopped
1 tsp. fresh cilantro, chopped
Salt and pepper to taste

HEAT some vegetable oil in a large skillet. (about ¼-½” deep)

POUR about ½ c. of egg mix. at a time into the hot oil; forming patties.

FRY until the edges are brown then flip over and fry the other side.

DRAIN on a paper towel.

FOO SAUCE: In a small saucepan stir together:
1 c. water
3 T. soy sauce
1 T. cornstarch
Dash of black pepper

Slowly bring to a boil. Cook until sauce is thick, stirring constantly. Pour a little over egg patty and sprinkle with sesame seeds.









ENCHILADAS

SIMMMER in A LARGE PAN 3-4 Minutes:
1 c. Beef, pork , turkey or leftover meat or shrimp (use a little oil)
1 medium onion –diced
½ red bell pepper –diced
1 large clove garlic –minced
1 medium tomato –diced
6-8 black olives –chopped
1 T. fresh cilantro –chopped
2 tsp. chili powder
½ tsp. each -salt and pepper
¼ tsp. each-cumin, cayenne, & basil
WARM up 6-8 corn tortillas and set aside.

ENCHILADA SAUCE: Simmer 30 minutes:
8-10 dried Pasillo chilies (soak them overnight)
1 clove garlic
¼ c. tomato sauce or paste
3 c. water
¼ tsp. each-cumin and black pepper
1 tsp. each-oregano and salt
3 T. olive oil

COOL sauce and blend until smooth. Return to saucepan. Quickly fry a corn tortilla in hot oil, then dip in the sauce then put into a casserole dish. Put in 3T. of meat mix and roll up like a cigar. Make 5 more then pour enough sauce on to moisten surface and sides. Put 1 c. shredded cheese on top. BAKE at 350° uncovered 15-20 minutes. Serve with sour cream, avocado, and chopped fresh cilantro.









FISH & CHIPS

CUT FISH (Pollock, Cod, Catfish) into small cubes and marinate in ½ c. buttermilk, 1 tsp. salt, pepper, and thyme.

HEAT 2” of peanut or grape seed oil in a heavy high-sided skillet.

DIP 4-5 pieces at a time of fish into this BATTER:
½ c. each-unbleached flour and fine ground cornmeal
1 tsp. each-salt, baking powder, onion & garlic powder
½ c. buttermilk – can use marinade juice also to keep batter fairly thin.
FRY fish pieces quickly, turning with a slotted spoon, until nicely browned on all sides. DRAIN on a wire rack.

CHIPS: Fix frozen French fries in the oven or cube some pre-cooked potatoes and re-fry them in a skillet.

Note: Make a cocktail sauce to dip the fish into.











FISH CURRY

MARINATE in 1c. plain yogurt or buttermilk:
1 lb. (cubed) Pollock, Haddock, or catfish

SAUTÉ until soft in 2 T. canola or peanut oil:
2 medium onions –chopped

ADD spices and sauté about 3 minutes:
½ tsp. grated fresh ginger
½ tsp. each-turmeric, salt
¼ tsp. each-cinnamon, cardamom
1 clove garlic, minced

ADD fish and marinade + 1 c. more of yogurt

SIMMER another 10 or more minutes until fish is cooked through.

SERVE with Basmati rice and Naan bread.









FRIED CHICKEN

CUT a frying chicken into pieces and marinate in buttermilk overnight or at least 2 hours. DRAIN

COAT each chicken piece with flour mixture:
½ c. unbleached flour
¼ c. ground corn flakes or breadcrumbs
1 T. each-salt, garlic, & onion powder
¼ tsp. each-pepper, rosemary, & paprika

HEAT ¼ c. peanut or grape seed oil in a large skillet.

PUT floured chicken pieces in and don’t crowd. (Use two skillets, if necessary.) BROWN on all sides, turn heat down to low, cover the skillet and cook chicken for 20 minutes, checking and turning pieces as needed.
TAKE off the lid, turn heat up to medium and crisp up the pieces. PUT the cooked chicken on a platter while you make gravy.

CREAM GRAVY: Drain grease (but not the left over browned chicken coating) then ADD, stirring to de-glaze:
½ c. water or potato juice (if making spuds)

MIX well in a separate cup then add to pan liquid:
1½ c. milk- mixed with 4 T. flour.
Salt and pepper to taste
Stir until it bubbles and thickens; use more milk if needed to make a semi-thick gravy.








HAMBURGER SOS

PUT INTO a large heavy skillet: BROWN slowly
½ lb. lean hamburger or ground chuck

ADD, mix, and simmer until everything is cooked:
½ c. onion, chopped
1 clove garlic, minced
¼ tsp. each-salt, pepper, sage, cumin & hot sauce
2 T. soy sauce
ADD:
2 c. milk mixed with 2-3 T. unbleached flour
Stir slowly and simmer until mixture becomes thick and creamy.
Salt and pepper, to taste

SERVE over fried or mashed potatoes or baking powder biscuits.

VARIATION:
Use leftover chicken, pork, turkey, or sausage for the meat.










HASH

FRY IN A LARGE SKILLET:
2 c. +- hamburger, pork, or sausages
½ c. onion, diced

REMOVE MEAT pour off excess fat, ADD and cook:
2 c. potatoes, cubed
¼ c. canola oil
1 clove of garlic, minced

ADD to the cooked spuds and distribute evenly:
The cooked meat
¼ c. ketchup
2 large eggs, whisked
½ tsp. fresh basil, chopped
Salt and pepper to taste

COOK until eggs are set, flipping a couple of times.

VARIATION:
OATMEAL HASH
Fry 2 slices of bacon, dice, don’t drain. ADD 2 T. diced onion, 1 clove garlic, minced and 2c. cold, pre-cooked oatmeal. Break up oatmeal and fry mixture until oatmeal is crispy. ADD 2 large eggs, (beaten), 1 tsp. each-basil & cilantro, ¼ c. cheese, 2 T. salsa, 2 T. avocado, salt, and pepper to taste. MIX and flip a few times until evenly cooked. Surprisingly yummy!



MACARONI & CHEESE

COOK 2c. macaroni (your choice), DRAIN.

PUT cooked macaroni into a casserole dish and ADD:
1 c. cheddar cheese, shredded
½ c. Swiss cheese, shredded
¼ c. each-blue (or feta) and parmesan cheeses
½ tsp. each-salt, pepper, oregano
¼ tsp. each-garlic and onion powder
¼ c. minced fresh parsley

WHITE SAUCE: In a saucepan melt:
¼ c. butter
MIX together in a bowl then ADD to melted butter:
½ c. unbleached flour
1 tsp. salt
1½ c. milk or ½ & ½
STIR and simmer sauce until it is nice and creamy, pour onto cooked macaroni and mix everything together.

TOPPING: Mix together then spread over macaroni:
1 c. bread crumbs
½ c, ground up corn chips or corn flakes
¼ c. parmesan cheese
4 T. melted butter

BAKE at 350° for 20 minutes or until sauce bubbles and topping is crispy.








MEAT LOAF

PUT IN A LARGE BOWL:
1 lb. ground chuck (or a mix of ground pork/turkey)
1 egg, beaten
¼ c. each-onion & carrot, shredded
⅓ c. bread crumbs
1 clove garlic, minced
2 T. ketchup
½ tsp. each-salt, pepper, & oregano
1 tsp. prepared horseradish

CAREFULLLY MIX together and form into a loaf.

PUT into a loaf pan and cover with foil.

BAKE at 400° for about 1 hour or until internal temperature on a meat thermometer says 150°.

NOTE- Put some baking potatoes in the oven while meat loaf is cooking.

Meat Loaf sandwiches the next day are delicious!








NOODLES AL PESTO


COOK 2 c. PASTA of your choice, drain and put in a large bowl

PESTO SAUCE:
Put all ingredients in a blender and blend until smooth
1 c. parsley, chopped
1 T. fresh basil leaves
¼ tsp. salt
⅛ tsp. white pepper
½ c. olive oil
2 cloves garlic, minced
2 T. boiling water
¾ c. grated Parmesan cheese
¼ c. walnuts, chopped (Pine nuts, if you want)

PUT Pesto Sauce on hot, cooked pasta. Stir gently until all the pasta is covered.












ONION QUICHE
(Zwiebelkuchen)

COOK in a skillet until barely crispy:
4 slices bacon, diced

DRAIN off most of the fat and ADD:
2-3 c. yellow onions, sliced

SAUTÉ onions until softened and slightly caramelized.
Set aside to cool.

IN A SEPARATE BOWL- BEAT 2 eggs then ADD:
1 c. sour cream or plain yogurt
1 T. unbleached flour
Salt and pepper to taste

PRE-BAKE a pie crust (10 minutes) then ADD:
The cooked onions and cooked bacon.

POUR the egg mix over the top and sprinkle with a little nutmeg.

BAKE at 400° for 15 minutes then reduce heat to 350° for another 15 minutes or until top of pie is browned.

SERVE with potato soup. . .German heaven!








PIZZA

SAUCE: Combine and simmer 10 minutes:
1 6oz. can tomato paste + 1 c. water
1 tsp. each-salt, basil, pepper,and hot sauce
1 T. each-oregano, sugar, olive oil, and garlic powder
¼ c. onion, shredded

PIZZA DOUGH: Enough for two large pizzas

PUT INTO a bowl, mix together then beat:
1 T. each-salt & sugar
2 T. olive oil
1½ c. warm water (110°)
1 package active dry yeast
2-3 c. unbleached flour (or mix of wheat)
ADD 2 c. flour, beating well after each one.

PUT dough on a floured surface and knead for about 10 minutes until it feels spongy and elastic. Let it rest 5 minutes then divide in half.

ROLL or pat out dough to fit into a pizza pan.

POKE dough with a fork all over then spread ½ of the sauce on top.
TOP with cheeses and toppings of your choice.

BAKE 425° 12-15 minutes or until top is bubbly and crust is evenly browned on the bottom.










OYSTERS-Fried

RINSE OYSTERS(shucked)in a colander, DRAIN.

PUT about 2” peanut or grape seed oil in a heavy high-sided skillet. Heat to 375°

DREDGE 6 oysters in FLOUR MIXTURE:
½ c. each- unbleached flour & corn flour
1 tsp. each-salt, onion & garlic powders
½ tsp. each-paprika & black pepper

DROP oysters into hot oil. Don’t crowd.

FRY until browned on both sides then drain on a wire rack.

Cook the next 6 etc.

Note: Make a tartar sauce to dip them into.












POT ROAST
Beef


PUT in a large, heavy skillet and SEAR on all sides:
A POT OR CHUCK ROAST. (any size)

ADD :
1 c. +- water and 3T. soy sauce
1 medium onion, quartered
2 cloves garlic, halved and pushed into the meat
1 tsp. each-pepper, sage, & oregano

COVER and BAKE at 350° for 2+- hours.

ADD: When meat pulls apart easily:
3-4 large peeled potatoes, halved
4 large carrots, cut & halved into 3” pieces
12 mushrooms, washed and halved
½ tsp. salt, sprinkled over the veggies

PUT cover back on and bake for another ½ +- hour or until vegetables are tender. Remove meat and veggies. Put skillet on the stove at a medium-low heat.

MEAT GRAVY: Skim off any excess fat then add:
1½ c. water mixed with 3T. cornstarch. Stir constantly and slowly cook until drippings thicken.
Season with salt and pepper to taste.








SAUSAGE & SAUERKRAUT

PUT IN a large heavy skillet:
1 T. peanut or canola oil

ADD: and fry until nicely browned:
1 large sausage –Kielbasa, Italian, breakfast...

REMOVE the sausage temporarily.

ADD to the skillet and FRY until caramelized:
1 small yellow onion, sliced thin
½ tsp. each- dill seed & black pepper

RINSE and drain 1 16oz. jar of sauerkraut

ADD it to the cooked onion and mix together.

PUT sausage –that has been quartered-on top of sauerkraut/onion mix.

COVER and slowly cook until the sauerkraut is nicely browned and tender.

Note: Pork Chops can be used in place of sausage.






SCALLOPED POTATOES

PEEL 2-3 medium potatoes and slice into ⅛″thick rounds.

PUT the sliced potatoes into a large fry pan, cover with salted water, and cook until just barely done. (Potatoes can be quick cooked in the microwave oven, if desired.)

DRAIN and layer potatoes in a buttered 9”x 9”x 2” casserole with:
1 c. ham, diced
1 c. onion, diced
1 15oz. can green beans, drained

WHITE SAUCE:
MELT in a separate small pan:
2 T. Butter
MIX together and ADD to butter,cooking until thick:
1½ c. milk
¼ c. unbleached flour
1 T. parsley, chopped
1 tsp. salt
½ tsp. black pepper

POUR sauce over the potatoes making sure it comes up to and covers the top layer.
SPRINKLE the top with salt, pepper and grated cheese.

COVER with tin foil and BAKE at 375° 15-20 minutes then remove the foil and bake for 10-12 minutes or until the top gets nice and golden.








SPAGHETTI

PUT in a large heavy skillet and brown (then drain):
½ lb. ground beef (or pork or turkey)

ADD and cook until almost done:
½ yellow onion, chopped
1 large clove garlic, diced
½ red bell pepper, chopped

ADD and simmer for about 20 minutes:
1 16oz can tomato sauce (or chopped tomatoes)
1 tsp. each-oregano, paprika, basil and salt
½ tsp. each–sugar, Tabasco and pepper
1 bay leaf
8-10 black olives, sliced
6 fresh mushrooms, chopped

COOK until done:
2 c. spaghetti pasta
PUT cooked pasta in the sauce and mix thoroughly.

SIMMER for about 15 minutes.

VARIATIONLASAGNA:

Cook 8-10 lasagna noodles then alternately layer in a casserole dish with: The tomato/meat sauce(above), 1 c. ricotta or cottage cheese (mixed with 1 egg), ½ c. fresh chopped parsley and basil(mixed), 1-2 c. Romano or mozzarella cheese. BAKE at 350°-35 minutes or until bubbly.







SPANISH RICE

PUT IN A LARGE HEAVY SKILLET AND FRY:
½ lb. lean ground beef (or pork, turkey or pork chops...)

DRAIN FAT and ADD:
1 medium onion, diced
1 small red bell pepper, diced
½ Jalapeño pepper, de-seeded and diced
1 clove garlic, diced
1 c. long grain brown rice (Rice can be cooked separately, if desired)

COOK & stir until veggies are caramelized and rice is toasted.

ADD: Stirring to mix evenly
2 c. liquid (1½c. water + ½c. tomato sauce)
1 tsp. cilantro, chopped
½ tsp. each-salt & pepper
1 T. chili powder
½ tsp. paprika
½ c. canned or fresh corn

COVER skillet, turn on low heat and slowly simmer for about 30 minutes, adding water, if needed until rice is fluffy. DON’T STIR while rice is cooking.

VARIATION:
ARROZ CON POLLO (Chicken with rice)
USE Chicken for the meat. SUBSTITUTE peas for corn and add fresh asparagus spears in the last 10 minutes of cooking.







STEW

PUT IN A LARGE HEAVY SKILLET:
2 T. peanut or canola oil
1 lb. of beef stew meat pieces that have been dredged in flour

SEAR the stew meat on all sides

ADD: Stirring in well
1 c. water + 2 T. soy sauce
1 tsp. each-sage, savory,and salt
½ tsp. each-black pepper, rosemary,and dill

COVER skillet and SIMMER on low heat for 30 minutes.

ADD, cover the pan and simmer until done:
1 large onion, quartered
2-3 carrots cut into 2” chunks
2-3 potatoes, peeled and quartered
½ a head of green cabbage, quartered
1 yam or sweet potato, peeled and quartered
ANY other veggies preferred: Broccoli, peas, green beans...

THICKEN stew juices with ½ c. water mixed with 1 T. cornstarch
ADD more salt and pepper, if needed.

VARIATIONS:
Substitute a Kielbasa sausage for beef stew meat.
Use ham for the meat and only use onions, potatoes, carrots, and cabbage for the veggies.







STIR-FRY/CHOP SUEY

HEAT to 375° 2-3 T. peanut or grape seed oil in a wok or large heavy skillet.
FRY quickly: ½ -1 c. meat (pork, chicken, beef, duck) cut in thin slices or 12-14 large shrimp. Pull aside.

SLICE into ¼” thick slices, ADD and fry quickly:
1 small onion, 5 small mushrooms, ½ red bell pepper, ½ small zucchini, 1 large garlic clove, ½ carrot, &
1” piece of fresh ginger...or your choice of veggies.

ADD and fry quickly:
4-5 sugar pea pods, quartered
1-2 c. rinsed mung bean sprouts, chopped

RETURN MEAT to veggie mix and add:
1 c. water mixed with 2 T. soy sauce and 2 T. cornstarch. Stir in and cook until sauce thickens.

PUT stir fry/chop suey on rice, cooked noodles, crunchy noodles, or fried noodle patties.
Garnish with a little more soy sauce, if desired, some hot chili sauce, and sprinkle with toasted sesame seeds.








STUFFED PEPPERS

PUT 4 large bell peppers, topped and de-seeded in boiling water and cook until barely done.(This can be done in a microwave, if you want) DRAIN and Put them into a casserole dish –touching each other- with cut tops facing up.

COOK together in a sauce pan just until meat turns color:
½ lb. lean hamburger or ground chuck
½ onion, diced
1 small carrot, grated
The pepper tops, diced
1 clove garlic, minced
½ tsp. each-sage, celery seed, oregano, salt & pepper

ADD to cooked mixture and cook for about 5-8 minutes:
½ c. raw long grained brown rice (or leftover cooked rice, omit water)
½ c. water

STUFF each pepper with meat/rice mix.

POUR 1 6-oz can of tomato sauce on top and add ½ c. water around the pepper bottoms.

COVER with foil and BAKE at 350° 25-30 minutes or until rice (if using raw) is done.

VARIATION:
STUFFED CABBAGE ROLLS
Substitute 5-6 outer green cabbage leaves for the peppers. Cook, fill, and bake.





SWEET/SOUR CABBAGE
(Zieskraut)

COOK until tender: 1 small head of red cabbage that has been coarsely grated.

STRAIN cabbage and set aside.

COOK: 2-3 strips of bacon until crisp then drain and set aside.

PUT into frying pan and COOK until thickened:
1-2 T. Bacon drippings
¼ c. Brown sugar (packed)
2 T. all purpose Flour
½ c. Water
¼ c. Red wine vinegar or Apple cider vinegar
¼ tsp. Salt
dash of Pepper
1 small Onion, sliced
ADD: cooked cabbage and bacon. Stir until well mixed and cook through until evenly hot.












TAMALE PIE

BROWN in a large skillet:
1 lb. ground beef, pork or turkey
(drain fat off)

ADD: and cook until soft:
1 clove garlic, minced
1 small yellow onion, chopped
½ red bell pepper, chopped

ADD and simmer 15 minutes:
1 16oz. can chopped tomatoes
1 8 oz. can corn
1 tsp. each-cumin, paprika, oregano
1 small can black olives, sliced

PUT cooked mixture into a 9”x 13” casserole dish and top with:
Purchased cornbread batter mix or
Cornbread made from scratch.

BAKE 350° 20-30 minutes or until a toothpick inserted in the center of the cornbread comes out clean.











TARKA DAHL

DAHL: Put in a 2 qt. pan with a lid:
1 c. washed red or yellow lentils
2 c. water
1½ tsp. salt
1 tsp. each-grated fresh ginger root, crushed garlic
½ tsp. turmeric
1 fresh chile, ( Jalapeno de-seeded and chopped)
Bring to a boil, cover, turn down heat to low and cook 15-20 minutes until lentils are soft. Stir and mash them up to a creamy consistency adding a little more water, if needed.

TARKA: Put 2 T. canola or peanut oil into a saucepan and fry:
¼ tsp. mixed mustard and onion seeds
1 small Jalapeño chili-de-seeded and diced
ADD: 1 large tomato, sliced (can add zucchini or red bell pepper also)
1 onion, sliced

COOK veggies until soft and caramelized then:

SPOON the Tarka over the Dahl and garnish with:
1 T. each- chopped fresh cilantro and mint leaves

Serve with pan fried pork chops, Naan bread, and Cucumber Raita sauce.








TUNA CASSAROLE

PUT IN A LARGE SKILLET and cook until soft:
3 T. canola oil
½ c. chopped onion
1 small clove garlic, minced
2 stalks of celery, chopped


ADD, stir well, and simmer about 10 minutes:
1 tsp. each-salt and pepper
2 T. parsley, chopped
½ c. frozen or fresh peas
1 small can of Albacore tuna, and the juice.
1½ c. milk mixed with 3 T. all purpose flour.

COOK 2 c. pasta of your choice.

ADD pasta to the tuna sauce, mix well and put into a buttered 8” x 8” casserole dish.

TOP casserole with 1c. breadcrumbs that have been mixed with 2 T. soft butter and 1 T. Parmesan cheese.

BAKE in a 400ºoven 15 minutes or until topping is nice and brown and the noodles and sauce bubbles.

NOTE – chopped fresh mushrooms make a nice addition to the sauce too.