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Show By Angle Martin After cooking heaps of fancy foods for the Holidays, it is kind of nice to get out my old iron kettle and make a one pot meal that will last for a couple cou-ple of days. The following are some of my favorites. You may have to do some adjusting of ingredients, depending on the size of your family, to make these dishes last for a couple of days, but I am sure your family will enjoy them. SPANISH RICE 1 lb ground beef green pepper chopped 4 cup uncooked rice (not minute rice), 1 cup diced celery 1 large onion chopped 1 large can tomatoes (or a medium can of tomato juice) 1 cup water 4 tsp sugar dash of chili powder Salt and pepper to taste Brown beef in small amount of fat, drain and add remaining ingredients. ingre-dients. Cover and cook slowly for about an hour. If rice becomes too dry, add a little more water. If you have a pressure cooker, after pressure is reached, cook 10 minutes at 15 lbs or 12 minutes or 10 pounds pressure. Reduce pressure at once. This recipe is also good for stuffing peppers parboil your peppers for five minutes, cut in half, remove seeds and stuff with meat mixture. Top with cheese and bake in 350 until cheese is melted and peppers are heated through. CREOLE BEEF STEW 1 lb lean stew meat 2ls tsp salt is tsp pepper is c flour i3 c shortening 1.4 c chopped green pepper 4 c onion slices H c chopped celery 4 c mushrooms 14c water 2 c tomato juice (No 1 can) 4 c mushroom liquid Dredge meat with salt, pepper and flour which have been mixed together. Brown in fat and remove to heavy pan. Cook vegetables in remaining re-maining fat until soft and blend in any flour left from dredging. Add liquid and pour over meat. Cover tightly and cook slowly until meat is tender, about 1 hour. Serve in a ring of lots of boiled rice. SPLIT PEA SOUP Use ham bone and leftover bits of ham. lh pkgs split peas (3 cups) 3 quarts hot water 2 large stalks celery and tops, chopped 2 carrots, chopped 1 medium onion, chopped "4 tsp ground thyme 1 bay leaf 1 tb salt 18 tsp pepper dash cayenne Combine ingredients except bits of ham. Heat to boiling, reduce heat and simmer for 1 hour or until peas are very soft. Put through course strainer. Add bits of ham and reheat. TAMALE PEE 1 cup cornmeal 3 cups water 4 tsp salt Cook the above for 4 hour, stirring occasionally 4 pound ground beef 4 cup chopped ripe olives Sliced tomatoes 2 tb chopped onion Brown meat and onion in 1 tb fat until red disappears from meat. Spread half of cornmeal mush in baking dish. Over this spread meat and olives. Cover meat with sliced tomatoes. Cover with rest of mush. Bake in hot oven for 1 hour. Pour over this 4 cup tomato sauce and 1.1 c grated cheese. Put back in oven and allow to bake until cheese is thoroughly melted. KIDNEY BEAN HAMBURGER 1 lb ground round 1 onion, chopped 2 medium cans kidney beans, drained 2 tb catsup 4 tsp Worchestershire sauce 4 c cooking fat 1 can tomato sauce salt and pepper chili powder Brown meat in cooking fat. Drain and add onion, catsup and Worchestershire Wor-chestershire sauce. Cover with hot water. Simmer 20 minutes. Add beans, tomato sauce, season to taste and simmer another 30 minutes. |