4 - 6 skinless, boneless chicken breasts
1 can lite coconut milk 
1/2 chopped red bell pepper
1/2 can chopped peaches (optional)
1/2 cup toasted coconut (sweetened)
1/4 cup toasted chopped almonds or pine nuts (optional)
2 generous teaspoons of tart jelly (prickly pear cactus is my favorite)
several good grinds of black pepper
1/2 tsp cinnamon (or to taste)
1/2 tsp ground ginger (or to taste)
1 tbsp curry powder - medium (or to taste)
olive oil

In a medium skillet, lightly brown chicken breasts in small amount of olive oil with the red bell pepper. Melt jelly in same skillet. Add all remaining ingredients and combine. Adjust the spices if necessary. Once liquid comes to a mild boil, reduce to min/med heat, cover and let simmer for 20 minutes stirring and turning the chicken occassionally. 

Serve over Jasmine rice. 


4 skinless, boneless chicken breasts
1 lemon
1/4 cup vegetable oil
1 tbsp black coarse pepper
2 tbsp parsley
1/2 tsp basil (or Italian seasoning)

Grate the lemon skin then juice it into a large ziploc bag (you may need to add a splash of real lemon for more liquid). Add all remaining ingredients. Zip bag closed and squish around until pieces are coated. Marinate for at least 15 minutes, flipping the bag over at least once. 

Grill on BBQ, oven broiler or on your George Foreman until done.


2 cups diced cooked turkey
1 cup broccoli broken into bite sized pieces 
1 - 2 cups of any other fresh or frozen veggies you have on hand and/or any left overs
1 medium Acorn or butternut squash peeled and diced
2 to 4 cups home made turkey stock....You don't make your own stock? ...sigh.... OK then substitute store bought chicken stock - low salt variety is always best - or you can always use water. This is also a good place for any left over gravy.
1-2 tablespoons cooking oil
1/2 cup fine chopped onions
1/2 cup fine chopped carrots
1/2 cup fine chopped celery
1 tablespoon corn starch
1/4 teaspoon ground Cumin
Chopped garlic 
Salt, pepper to taste.

Place stew pot onto medium to medium high heat once hot poor in cooking oil and stir in the fine chopped carrots, onions and celery season with salt and pepper. Cook until starting to caramelize - about 10 minutes. Add in the garlic give it a minute and add half of the stock and bring to a boil. Spoon out 2 or 3 tablespoons of liquid into a small bowl, mix with corn starch to eliminate lumps, and add back to stew pot. Add in the turkey, the rest of the fresh/frozen veggies and the cumin, bring back to a boil and then reduce heat to a simmer. Add cooked veggies and adjust the stock as needed to get a nice stew like consistency. Taste and adjust salt and pepper as needed. Simmer for half an hour. Serve with bread. and enjoy :)


6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.

And you thought I couldn't cook!


1 3oz package cream cheese, softened
3 TB margarine or butter, melted
2 cups cooked, cubed chicken (or canned meat) 
1 TB chopped chives or onions
8 oz can crescent dinner rolls
¼ tsp salt

1/8 tsp pepper
2 TB milk
1 TB chopped pimento (optional)
¾ cup seasoned bread crumbs (opt)

Heat oven to 350°. In a medium sized bowl, blend cream cheese and 2 tsp of the butter (reserve 1 TB) until smooth. Add chicken, salt, pepper, milk, chives, and pimento, mix well. In a buttered 8" square pan, lay out half of the rolls, top with chicken mixture. Lay other half of the rolls on top, brush with melted butter. Bake 15-20 min.


Chicken thighs make fab finger food for a buffet -- they are easier to handle and meatier than chicken wings. Allow plenty of marinating time for this delicious recipe!

Serving: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes (plus marinating time)

1/4 cup balsamic vinegar
1/4 cup packed brown sugar
3 tablespoons vegetable oil
1 1/2 teaspoons Dijon mustard
1 to 2 garlic cloves, slivered
3 pounds chicken thighs, trimmed of excess fat
parsley sprigs (optional)

 In a large bowl, combine balsamic vinegar, brown sugar, oil, mustard, and garlic, whisk thoroughly to blend. Pour into a 9- by 13-inch nonreactive baking dish. Add chicken, skin side down, in a single layer. Cover with plastic wrap and let marinate in the refrigerator 1 to 2 days.

Remove chicken from refrigerator and let stand 20 to 30 minutes at room temperature.

Preheat oven to 350 degrees F. Turn chicken skin side up, remove plastic wrap, and bake 45 minutes, basting occasionally. Increase oven temperature to 425 degrees F and bake 15 more minutes, or until chicken is no longer pink inside and skin is brown and lightly crisped. Garnish with parsley, if desired. Serve warm or at room temperature.

Do-Ahead Tip: You can marinate the thighs in the refrigerator up to 2 days in advance and cook them 1 day before your party (then store in the refrigerator). To reheat, place on a baking sheet and bake in a preheated 350 degrees F oven for 15 to 20 minutes, or until heated through.


4 skinless chicken thighs
salt and pepper
1 tablespoon Canola oil (for BBQing)

3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
2 teaspoon Dijon mustard

Preheat BBQ grill.

Combine maple syrup, chili sauce, vinegar and mustard together in a saucepan.

Let simmer on low heat for 5 minutes.

Brush chicken with the oil and season with salt and pepper.

Place chicken on grill and cook for 10-15 minutes or until fork tender.

Turn occasionally and brush generously with the sauce.


4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well, and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal, and refrigerator overnight.

When ready to roast, stuff cavity with chopped onions and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours. (Yes, 250 degrees for 5 hours.)

After the first hour and a half, baste chicken every half hour or so with pan juices. 

If the chicken contains a pop-up thermometer, ignore it. 

Let chicken rest about 10 minutes before carving.


A small 2 or 3 lb. Skinless boneless Turkey breast

Baste with butter and roast in oven at 325 degrees covered loosely with aluminum foil for one hour.

While the turkey London broil is roasting combine the following:

1 can of Cream of Mushroom soup (undiluted)
¼ cup of white wine or sherry
2 - 8 oz. Cans of mushrooms (drained)
Tsp. of salt
Tsp of white pepper
Tsp. of basil
Tsp. of poultry seasoning
Tablespoon. of melted butter

After an hour take turkey out of the oven and pour the combined ingredients over the turkey.

Put the aluminum foil back on top (loosely) and put back in the oven for 45 more minutes.

After 25 minutes, baste the turkey with the juices and then roast for the remaining 20 minutes with the aluminum foil off.


(For 2)

Boneless chicken breasts (2)
Jar of Picante salsa (your choice of spiceness or any salsa for that matter)
Frozen corn niblets in butter sauce
Tortillas (flour)
Sharp cheddar cheese
Can of refried beans 

Put desired amount of chicken in container to be baked

Pour salsa over chicken to cover it completely

Bake at 375 for 50 minutes to an hour as needed to ensure doneness

The last ten minutes remove chicken cooking container from oven and add liberal amount of grated cheese and cook final ten minutes

Have corn cooked and ready when chicken is done

Serve the dish along with the corn and tortillas cooked over the stove top flame to warm them up 

Shred chicken and put in tortilla with liberal butter on the tortilla..add salsa sauce from cooking container as garnish and either put corn in with the chicken tortilla creation or just as a side dish and sprinkle more grated cheese on the top of the final product…..serve with refried beans if you want or omit the beans if that is too much food



Our son-in-law Jim has a passion for cooking and one of his latest crusades has been deep-frying turkeys. In spite of the danger of awkwardly lowering a whole turkey into a vat of boiling oil, Jim insists that it's worth the risk because the Cajun-style turkey couldn't be moister and frying cuts hours off the cooking time. 

Using a Cajun-Injector chef's syringe, the turkeys are injected with a spicy marinade 36 hours before frying. Jim uses Mojo Creole, a
Cuban marinade that he gets at a Hispanic grocery store. He then rubs the birds inside and out with a Cajun seasoning made by King
Kooker. The 28 quart frying pot and the 160,000 BTU propane burner are also made by King Kooker, a company out of Jefferson,
Louisiana. The pot is designed with extra high sides and comes with a stand that holds the turkey upright and a handle that is used to place and remove the turkey from the hot oil.

We cooked outside on concrete, using asbestos gloves. We found it helpful to use water to measure the capacity of the stock pot (with the turkey immersed) so as to insure that the oil did not bubble over the sides possibly causing a grease fire. In the picture above, Tim and Fred are partially dipping and pulling out the turkey a few
times to vaporize excess moisture. This is supposed to minimize splashing when the turkey is completely immersed.

We fried each turkey at 365 degrees for 3 1/2 minutes per pound. (That's only 35 minutes for a 10 pound bird!!). The verdict? It was delicious and well worth the trouble.

A meat thermometer inserted into the deepest portion of the breast should read 170° F, or 180° F in the thigh. Stuffing should be at least 165° F.


2 tablespoons canola oil 
2 teaspoons paprika 
1teaspoon dried thyme 
1 teaspoon chili powder 
1/2 teaspoon dried cumin 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/2 teaspoon pepper 
1/4 teaspoon ground nutmeg 
6 chicken legs with thighs, rinsed and patted dry

1. In a small bowl, mix oil and spices. Rub chicken legs with spice mixture; arrange on a baking sheet. Refrigerate 30 minutes. 
2. Heat oven to 350°F. Bake chicken 40 to 45 minutes or until cooked through.


Dip the cube steak in egg, then in flavored bread crumbs (the bread crumbs flavored with cheese).

Then fry in olive only (only olive oil). When you are done you can eat it plain or pour brown gravy over it. It is deeeeeeeeeeeeeeelicous. 


2 lbs chicken (thighs/breasts are best)
HOT oil
2 envelopes Lipton Chicken Soup Mix
1 LARGE onion, sliced thin
1 lg can condensed milk

Dredge chicken in flour. Cook until lightly browned in hot oil. Turn heat down to simmer. Sprinkle the contents of both envelopes of chicken soup mix over the top of the chicken. Layer with onion. Add enough water to cover the chicken and the onions. COVER TIGHTLY! 

Simmer slowly for one hour. Do NOT be tempted to lift the lid and "sniff". Only lift the lid to move the chicken around, if you feel it might be sticking.

After one hour, remove the chicken to a hot platter or tureen, scraping off the onion and "soup". Stir, scraping up all of the "bits" in the bottom of the skillet. Slowly add, a bit at a time, the condensed milk. Stir constantly, Until a gravy of your choice of texture/thinness is obtained. (Us southerners like it on the thick side.) 

Pour the gravy over the chicken.

Serve with mashed potatoes, salad and rolls.



1 cup orange juice
1 1/2 cup sliced peaches
2 Tbs brown sugar
2 Tbs vinegar
1 tsp mace or nutmeg
1 tsp sweet basil
1 clove of garlic, minced
6 fryer legs and thighs, or 2 whole chicken breasts
1/2 cup seasoned flour

Combine orange juice, peaches, brown sugar, vinegar, and spices in saucepan; cook slowly for 10 minutes. Dredge chicken in seasoned flour; brown in oil in frypan. Remove chicken; pour off oil, retaining browned
bits in pan. Repalce chicken, pour fruit sauce over top. Cover, simmer for 20 min. 4 servings.


1 1-lb 13-oz can peaches (or fresh or frozen)
1 2 1/2 to 3-lb chicken
1 cup sour cream or yogurt
2 tsp ground coriander
1/2 tsp tumeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
3 Tbs instant minced onion
1/4 tsp garlic powder
2 Tbs butter
1/2 tsp ground cadamom or ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp salt
1 Tbs lemon juice
Hot cooked rice
2 tsp cornstarch
1/4 cup shredded coconut

Drain peaches, reserving 1/2 cup syrup (or thaw peaches, save juice, add water to make 1/2 cup). Cut chicken into serving size pieces. Combine sour cream, reserved peach syrup, coriander, tumeric, cumin, cayenne, onion and garlic powder. Spoon over chicken; marinate for several hours. Melt butter in heavy frying pan. Stir in cardamom, cinnamon and cloves. Saute lightly. Add chicken; cook until lightly browned.
Sprinkle with salt. Pour marinade over chicken. Cover; cook over low heat until tender. Add peaches and lemon juice. Cook until peaches are hot. Arrange rice, chicken and peaches in a large serving dish.
Moisten cornstarch with a small amount of cold water; stir into sauce in pan. Bring sauce just to a boil. Pour over the chicken, rice and peaches. Sprinkle with coconut; serve at once. Serves 3-4.


1 frying chicken, cut in parts
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil
1/2 cup brown sugar
1-2 tsp curry powder
1 can pineapple chunks (with juice)
3 bananas, sliced in 1 1/2" chunks

Sprinkle chicken with salt and pepper. Heat oil in fry pan over medium heat. Add chicken and brown on all sides. Remove chicken and place in shallow baking pan, in a single layer. Bake in 375 degree oven,
uncovered for 15-20 min. Pour off oil from frying pan and add to the browned bits, the brown sugar and curry, mix in the bananas, pineapple and juice. Pour over the chicken and bake at 350 for an additional
15-20 min or until tender. Serves 4.


Beef Tamales - SUPERGRAM
Makes about 40 tamales

Please note I do not cook with either garlic or onions. If you wish either ingredient, you will have to add to your taste.

1 1/2 - 2 lbs beef (cheaper cut roast of any kind)
2 bell peppers chopped small (I use 1/2 each of green, red, yellow and orange)
2 stalks of celery chopped small
1 jalapeno green pepper chopped small (make sure to wear gloves)
1 red hot chile pepper (jalapeno size) chopped small (make sure to wear gloves)
1 can chopped green chiles - 4.5 oz
1 large can diced tomatoes (796 ml)
1 1/2 cups corn (frozen is fine)
2 cartons beef stock/broth (900 ml/30 oz each)(low salt)
1 carton vegetable stock/broth (900 ml/30 oz)(low salt)
3 generous cups MASECA Instant Corn Masa Mix
3/4 cup shortening
1/2 teaspoon salt
1 1/2 teaspoons baking powder 
60 corn husks

These are approximations so you will have to suit to your own taste. These are dry herbs but fresh would be great! Add or omit as you see fit!

Basil - about 1/2 teaspoon
Black Pepper - fresh ground - 8-10 turns
Celery Salt - optional as there is salt in the broth already but no more than 1/4 teaspoon 
Cinnamon - small shake - about 1/8 teaspoon
Cilantro - 2 teaspoons dry
Chile Pepper - 1-2 tablespoons (+ 2 tablespoons for masa)
Cumin - 1/2 teaspoon 
Jalapeno Flakes - several shakes (watch HOT)
Marjoram - 1/2 teaspoon 
Oregano - 1/2 teaspoon 
Paprika - 1/4 teaspoon 
Parsley - 2 tablespoons dry
Red Pepper Flakes - a couple shakes (watch HOT)
Thyme - 1/4 teaspoon


Pressure cook your beef in one carton of beef stock/broth until shredding tender - 1/2 - 1 hour. You can also cook the beef on the stove for about 2 hours until tender - your choice! Shred meat when cool enough to handle. I chop the longer shreds to about 1 inch.

Cut up the peppers, celery and chiles taking special care to do the jalapenos last and with gloves. (The raw chile, seeds and juices will deliver a very nasty, painful burn to delicate tissues. Wash hands, board and knife very well.) The vegetables should all be cut small.

In a dutch oven or large pot, combine the 2nd carton of beef stock/broth, beef, chopped vegetables, green chiles, tomatoes and seasonings

Let simmer until you are left with a glorious meat mixture and very little liquid. (2-3 hours or so)

Put in a large bowl and let cool in fridge or freezer. You could drain the remaining liquid (reserve for coating) at this point. The meat mixture is easier to work with when it is cool.

*** If you are doing the tamales over two days, stop here! ***

STEP TWO - THE HUSKS (do this while the meat is simmering)

Place your corn husks in a large roaster 1/2 filled with very warm slightly salted water. The number of husks is a guessing game as each company varies the size of the husk and the number in each bundle. The Mojave brand has 8 oz (226 g) bags. I used all but 3 bundles of husks. I made 40 tamales and tied each so you should have about 60 good husks at the end of it all. A decent husk should be 5-6" at the widest end. Place the roaster lid upside down to force the husks into the water. 

Carefully separate the husks when pliable and remove the corn silk. Tear several husks (use the narrow husks) into strips for tying tamales. Keep in water.

STEP THREE - THE MASA (the dough)

3 generous cups MASECA Instant Corn Mesa Mix (There is a MASECA Tamale Mix but cannot get locally)
3/4 cup shortening - mixture of lard, vegetable shortening and margarine is just fine. (lard will deliver a more authentic flavour) I use almost all lard (Tenderflake) and glob or two of margarine.
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chile powder 
1 carton warmed vegetable stock/broth (use the liquid you may have drained from the meat first)

Cut in the shortening with the MASCECA mix (sift a cup of the mix with the chile powder, salt and baking powder). While using an electric mixer, gradually add the warmed liquid until your masa  has a very light and fluffy consistency very much like butter cream icing. If you run short of liquid, add warm water and if you need to, add a bit more of the MASECA.


Place your husk point side towards you. Dab off excess water with a towel. Take a spoonful of masa and spread over the top half of the husk leaving a 1/2" border on the top and sides. You can use the back of a wide spoon or your hand to smooth out - just dip in water. (have seen a gal use a putty spreader but mine are rather grungy!) The masa should be about pie crust thickness. 

Put a spoonful of the meat mixture in the center of the masa then roll the sides of the husk/masa together (the masa can be encouraged to go squish together on the sides and the bottom.) and wrap the husk around. Fold up the bottom point. It is important that the meat mixture is not liquidy as the masa can't seal properly. Take a strip of husk (just rip a 1/2" strip from a junker husk) and tie around the front in a double knot. This makes a nicer presentation as well as handling them much easier! You can use string instead if you wish. 

Note that the top of the tamale is open. This allows for the steam to escape. Place tamales in steamer basket standing up. They can be packed tightly. Cover pot and let cook for 1 1/2 hours. You may need to add more water to the bottom of the pot but make sure not to immerse the tamales. The tamales are done when the masa pulls away from the husk easily.

Remove steamer basket from pot and let rest for 15 minutes before serving. Serve in husks!


Don your favourite stretchy pants.
Place tamales on platter and serve with guacamole, salsa, shredded cheese (old cheddar or monterey jack) and sour cream on the side.
You may have to show the newbies that the husk is removed prior to eating.


You will undoubtedly end up with a lot of meat mixture leftover.  Freeze in baggies for a quick start on your next tamale venture or for enchiladas or whatever your heart desires! If you have little cup shaped tortilla chips, this mixture with the mentioned condiments makes a build yourself munchie for parties.

It is perfectly acceptable to totally personalize your tamales. Spread a thin layer of refried beans on the masa and/or a sprinkle of cheese along with the meat mixture.


Follow the same recipe but omit the corn. Add two finely chopped tart apples instead.  Use vegetable broth instead of beef. 

TAMALE PIE - Supermom


1 1/2 cups flour
1/2 cup corn meal
1/2 cup margarine
1/2 teaspoon salt
1/3 cup milk (maybe more)

Mix all ingredients together. The dough should be cookie dough consistency. Press into a greased 9" pie plate as you would a regular pie.


1 1/2 lbs hamburger
1 can diced tomatoes
1 can diced green chiles 
1 stalk celery chopped
1 1/2 cups bell pepper chopped (you choose the colours)
1 1/2 cups frozen corn or 1 can corn
Season to your own taste. I use a couple good shakes of each of the following: pepper, chili powder, celery salt, oregano, basil, marjoram, thyme, parsley, cilantro, jalapeno and/or red pepper flakes flakes, cumin, cilantro (basically a few generous shakes of Italian seasoning) 

Cheddar, Jack cheese, Havarti Jalapeno cheeses in combo or Tex-Mex

Brown hamburger and drain if necessary. Add remaining ingredients. Let simmer for 1/2 hour on the stove. Spoon strained mixture into crust. (Save broth for a soup starter) Bake at 350° F for about 30 - 40 minutes or until crust is golden. Top with shredded cheese and return to oven until bubbly.

You can use the same recipe and make in muffin pans for mini pies. They freeze very well this way and only need a minute in the microwave to heat up.

If you really really really feel it necessary, you could add onions and garlic to the filling, but you know I never do.


1/8 pound salt pork, cut into 1/2-inch dice
or 6 slices bacon, hickory smoked
2 onions, peeled and sliced from your garden
4 to 5 pounds chuck roast: Follow Safe Handling Instructions.
Flour for dredging the roast and preparing the roux
Butter, at room temperature, for the roux
1 Tablespoon Gravy Master® for the roux

Salt and pepper to taste
2 1/2 cups beef broth
1 cup hearty dry red wine from your wine cellar
1 bay leaf
4 cloves garlic, peeled and sliced from your garden
1 teaspoon whole thyme leaves, OR
5 to 6 sprigs fresh thyme from your herb garden
1/4 cup chopped parsley, fresh from your garden
6 slender carrots, or fatter ones cut in half or quartered
1 rib fresh celery, cut in thirds
6 medium yellow onions, peeled and cut in half, from your garden
1 turnip, peeled and cut into 1/2-inch dice, from your garden
6 small new potatoes, cut in half, from your garden

On high, heat a large Dutch oven and brown the salt pork. Remove the pork, leaving the fat in the pan. Add and cook the onions until golden. Salt and pepper the roast and then thoroughly dredge the beef in the flour, covering all the surfaces. Add to the Dutch oven with the onions and brown on all sides.

NOTE: The flour may cause the onions to burn slightly. This is very good as it will add lots of flavor to the roast.

Add the beef broth, wine, bay leaf, garlic, thyme and parsley.

Turn down heat, cover and simmer slowly for 2 -1/2 hours, turning the beef occasionally.

Add carrots, onions, potatoes, and turnip and cook for an additional 1/2 hour, covered, adding additional water if necessary.

When the beef is tender, remove it from the broth to a platter. Remove the vegetables when cooked, to a serving platter. Thicken the remaining broth in the pan with the roux.

Prepare the roux for the gravy:
Remove the thyme sprigs. Melt 4 tablespoons butter and add 4 tablespoons flour until thick. Mix the butter and flour together until thoroughly blended. Add the blended mixture, and 1 tablespoon Gravy Master to the broth and stir with a wooden spoon. Bring to a boil; reduce heat and simmer 5 minutes, stirring often until you have a gravy, the consistency of medium cream. Adjust salt and pepper to taste. Turn off stove and remove from the heat.

To serve: Slice the beef and arrange on a platter. Cover with some of the delicious gravy.

Put the remaining gravy in a bowl or gravy boat on the side.


4-5 lb. Chuck roast 
1 TB allspice
1 can water
1 onion, chopped
2 bay leaves
salt and pepper to taste
thickly sliced french bread
1 TB cumin
1 16oz can tomato sauce
1 cup red wine
2-3 cloves garlic, chopped
1 cup sliced mushrooms
several sprigs of fresh mint

Mix cumin and allspice together, rub meat all over with this mixture. Combine tomato sauce, water, wine, onion, garlic, bay leaf, mushrooms, salt and pepper. Brown the roast in a little oil, then pour the sauce over the meat, cover, cook over low heat for 2-3 hours or until the meat is tender. Good made the day before serving, freezes well. Portuguese style serving: Lay the bread slices on a platter, placing a small sprig of mint on each slice. Pour the hot sauce over the bread, soaking each piece thoroughly. Serve the sliced meat on a separate platter.

ROPA VIEJA - Stephanie

3 ½ lb chuck or shoulder roast (beef or pork)
salt and pepper to taste 
1/3 cup olive oil 
1 cup water 
1 large onion, sliced
½ cup dry wine 
1 tsp chili powder
2 cloves garlic, crushed
1 bell pepper, seeded and chopped
1 cup tomato sauce
1 tsp salt
1 bay leaf
½ tsp cumin

Rub salt and pepper into meat. Brown meat in a little of the oil, add water. Cover and simmer until very tender, about 2 hours. Add water as needed. Cool the meat in the juices, remove the meat and debone and shred the meat. Set aside in a bowl with the juices. Saute the onion and garlic, until clear. Add the pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer over low heat for 15-20 minutes.


1 lb. beef steak
1 lb. beef kidney
4 tablespoons oil or fat.
1 medium onion - chopped fine
4 tablespoons flour
11/2 teaspoons salt
1/4 teaspoon pepper
3 1/2 cups beef bouillon
1 teaspoon worcestershire sauce
1/4 cup chopped parsley (optional)
1/16 teaspoon rosemary
1/2 teaspoon basil
10-12 fresh mushrooms (sliced) if desired.
Remove gristle and veins from meat.  Cut steak and kidneys into 1" cubes.  Mix flour, salt, pepper, rosemary, and basil together, and put into a large ziplock bag.  Put meat into the bag, and shake until meat is covered.

Heat oil in a pot, add onions and meat, cook until slightly brown all over.

Mix bouillon according to package, add water to make 3-1/2 cups, add Worcestershire sauce.

Add liquid to meat. Add mushrooms if desired.  Add remainder of flour mixture to thicken.  Cook over medium heat until sauce starts to thicken, approx. 50 minutes more or less.

Put meat mixture into a casserole dish.

Top with frozen pastry shell. Slash top to allow steam to escape.

Cook in oven at 325 degrees until top is light brown. Remove from oven and allow to stand for 15 minutes before serving.


1 Kg (2 lbs) lean ground beef
1 medium onion (chopped)
1 green pepper (chopped)
1 can mushrooms (pieces and stems)
1 can (14 oz) tomato sauce
2 eggs
1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper

Mix thoroughly beef, mushrooms, onion, and green pepper in a large mixing bowl.

In a large measuring cup, mix bread crumbs, salt, and pepper. Add 1/2 of tomato sauce (7 oz), and eggs. Mix thoroughly. Add to beef mixture and mix again.

Divide equally between 2 meatloaf pans.
Cook at 350F (180C) for 50 minutes.

Add topping, and cook for 15 minutes more.

Each meatloaf will serve 4 people.

In a small saucepan mix the remainder of the tomato sauce,1/4 cup white sugar, 2 tablespoons brown sugar, 2 tablespoons white vinegar, and 1 tablespoon of mustard. Heat to boiling, stirring constantly. Remove from heat, and pour over meatloaves.

Meatloaf can be frozen and saved for another day.

TEXAS CHILI - Highflyer

(There are NO BEANS in this chili)

3 to 4 lbs boneless beef chuck steak
1/4 cup cooking oil
2 cups chopped onions
2 medium green peppers, diced
4 garlic cloves, crushed (this is optional)
2 28oz. cans chopped tomatoes
1 12oz can tomato paste
1 10oz can sliced mushrooms, drained.
2 cups water
1 to 2 tablespoons chili powder (to taste)
1/4 cup white sugar
2 teaspoons oregano leaves
3/4 teaspoon black pepper
1/2 cup shredded Monterey Jack Cheese (for garnish)

Cut steak into 1/2" cubes. Brown in cooking oil, remove from pan and set aside. Reserve 1/2 cup onions.

In drippings, combine onions, green peppers, oregano, mushrooms, and garlic. Cook over medium heat for 10 minutes, stirring occasionally.

Replace meat, add tomatoes and their juice, and remaining ingredients except for cheese and remaining onions. Cook over high heat until boiling, then reduce heat to low, and simmer for 1-1/2 hours or until meat is tender. Stir occasionally to prevent sticking to bottom of pot.

Serve over cooked rice or pasta. Sprinkle with shredded cheese and/or onions for garnish.

Makes 12 main-dish servings.


11/2 lbs lean hamburger
11/2 cups bell pepper green and red mixed and diced
1 stalk celery diced
1/2 cup pine nuts
1 cup shredded coconut
1 can coconut milk (regular or lite)
1/2 tsp cinnamon
1/2 tsp ginger
comfort level of curry
1 tsp basil
1/4 tsp celery salt
coarse black pepper
1 tbsp parsley

Brown hamburger and drain if necessary. Add generous handful each of green and red bell peppers and celery. Add handful of coconut and pine nuts. Mix in spices and herbs. Stir in can of coconut milk. Let simmer for at least 15 minutes.

Serve over Jasmine rice.


8 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
2 stalks of celery,
1 green bell pepper, chopped
1 pound lean ground beef
1 14-oz. can tomatoes, undrained
1 10-oz. can tomato sauce
1 1/2 cups water, divided
2 tsp. Italian seasoning
1/2 tsp. salt
3/4 cup grated Cheddar or Monterey Jack cheese
**onions may be added but I just don't cook with them

In a large frying pan, cook celery, bell peppers and ground beef over medium heat until beef is browned; drain. Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt. Simmer for 5 minutes, stirring occasionally.

While meat mixture is simmering, break spaghetti strands into three parts. Place in an oven-proof casserole dish. Add another half cup of water and mix. Add meat mixture and combine all ingredients. Cover the casserole with aluminum foil and bake at 350º F for 40 minutes.

Uncover casserole and bake for an additional 10 minutes.


1 - Sourdough loaf cut into 6 - 1" slice
6 - Striploin steaks
salt & pepper to taste

Make horseradish sauce & keep warm. 
Make herb butter. Spread both sides of each piece of bread with herb butter. Set aside
Salt & pepper steaks for grilling. Grill steaks to desired doneness. Grill both sides of bread until golden and edges are crispy.
Place one slice of grilled bread on serving plate. Top with steaks. Drizzle horseradish sauce. 

Makes 6 sandwiches

Herb Butter

½ cup softened butter
2 tbsp. finely chopped chives
2 tbsp. finely chopped parsley

Mix all together

Horseradish Sauce

¼ cup brandy
1 tbsp. minced shallots
2 tsp. minced garlic
1 tsp. fresh thyme leaves
1 ½ cup beef stock
½ cup whipping cream
2 tbsp. horseradish
Black pepper

Simmer brandy, shallots, garlic, and thyme in a small saucepan until almost dry. CAUTION: Mixture may flame
Add stock & cream. Reduce by one third. Stir in horseradish & pepper. Cover & keep warm. Makes 1 ½ cup sauce


1- 1 1/2 pounds ground beef, browned and drained
1 can tomato soup
1 large can baked beans
1 large onion, diced
1/2 c. brown sugar
1/2 c. barbeque sauce
"Stale" hamburger or hot dog buns

Brown and drain the hamburger and onions. Add all of the remaining ingredients, in no particular order, except for the buns.

Heat through completely until hot.

Lightly toast the buns. Pour over the "mess" to individual serving size preference. 

P.S.......One teenaged boy can eat the entire skillet!

This is FANTASTIC if you've ever been young, poor and go to the 'fridge and have not much there. I used to make this when my kids were small and it was the day before payday. When I "grew-up", and started to make good money, they asked me to make it ANYWAY!

SHISH-KA-BOB - HighFlyer

These are VERY tasty!

2 lbs. boneless beef, pork, chicken, or lamb (cut into 1" cubes)
1 Pkg. LaGrille Greek Marinade.
1 tsp. crumbled dried oregano.
1/2 tsp. powdered garlic (optional).
1 medium onion, quartered.
1 green pepper, chunked up into 1-1/2" squares.
10-12 cherry tomatoes.
10-12 large white fresh mushrooms (optional)

In a resealable plastic bag, mix marinade according to
directions on package, add oregano, garlic, and meat.
Shake well until meat is coated, seal bag, and leave for
at least 4 hours (or overnight). If you're using more
than 1 kind of meat, marinate in separate bags.

Remove meat from bag(s), and thread onto bamboo or
metal skewers, alternating meat, onion slices, mushrooms,
green pepper and tomatoes


(From the ChezMoi scrabble forum, posted by FatRat)

(This will make your mouth (and your eyes) water!) 

2 lbs. of ground chuck
2 cans of Van Camp red beans
2 fist sized onion
2 five ounce bottles of Tabasco** hot sauce
5 lbs. fresh-picked Jalapeno peppers

1. Break dat meat with you hand into little pieces as you drop it in. Brown it in a cast iron skillet til it creates its own "rue" from the fat and is simmerin'. Stir it constant wid a wooden spoon/ladle.
2. Chop dem onion and sprinkle into dat simmerin' meat and continue stirring until dem onion soften jes a bit.
3. Add Van Camp red beans with juice from the can into the mix and stir thorough.
4. Cover dem skillet and reduce heat to keep dat chili simmerin', but gentle like. Check frequent. On you 2nd "check", add a few dash of salt, stir again and allow chili to continue simmer.
5. When dat "rue" is bubblin' with big bubbles and nice and "thick"... and dat aroma make you tongue slap at you eyebrows .... dat chili is ready!!

1. Serve "helpin's" in a bowl with or without rice... (we ALWAYS use at least a lil' rice, cher !!)
2. Place dem 5 pound of Jalapenos on the table.
3. Place dem two five ounce bottles of Tobasco sauce on the table, along wid some shake salt and black pepper also too.
4. Season to preference using the "xtras"... Chili really wakes up when you take a bite of a Jalapeno along wid a bite of chili !!

Dis Chili gets better ever time you re-heat it, seaux MAKE PLENTY BEAUCOUP !!!

** The Tabasco must be GENUINE Brand Name TABASCO pepper sauce made on Avery Island, Louisiana ... by the McILHENNY Co. 


BEEF DIP - Karoann

2- 4 ounce packages chip beef
8 ounce package cream cheese
8 ounce container sour cream
onions to taste

Let cream cheese soften, add sour cream stir together until well blended then add finely chopped beef and onion, mix well

To make a larger amount just make sure you keep it equal by using 8 ounces each of all three items for what ever amount you want to have, I usually make 4 times the recipe.



6 pork chops
3 apples
1/4 brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup sherry 
salt and pepper

Brown chops. Slice unpared apples and place in a greased 9x13 baking dish. Sprinkle with brown sugar and cinnamon, dot with butter. Top with chops, salt and pepper. Pour over sherry. Cover and bake 350 about an hour


2 14oz. pork tenderloins
2 ½ cups fresh or frozen blackberries
2 tablespoons fresh rosemary
4 tablespoons fresh thyme
2 tablespoons white wine vinegar
2/3 cup water
½ tsp. salt
½ tsp. pepper
1 tablespoons cornstarch
¼ cup cold water
2/3 cup blackberry liqueur.

Marinate the meat: Place the tenderloins in a Ziploc bag. In a saucepan, bring the 2 cups berries, chopped herbs, vinegar, water, salt and pepper to a boil. Remove from heat, let cool. Pour the mixture over the meat, cover and store in refrigerator 8 hours or overnight. Turn occasionally.

Grill the meat: Drain the tenderloins and reserve the marinade. Grill the meat on all sides, turning with tongs until cooked through. About 25 to 30 minutes. Let rest 5 minutes before slicing.

Make the sauce: Strain the marinade through a fine sieve. In pan bring the liquid to a boil. Add garlic and continue to cook for a few minutes. Combine cornstarch and cold water and stir into hot liquid. Add the black berry liquer and cook until smooth, glossy and thickened, about 2 minutes. Toss in remaining berries if desired.

Thinly slice the tenderloin and drizzle meat with 1 to 2 tablespoons of the sauce.

This is a bit of work, but wonderful


2 Lbs pork short spare ribs
1 medium onion
2 tbsps salad oil
1/4 cup lemon juice
2 tsps white vinegar
1 tsp Worcestershire sauce
1/2 cup water
1 cup chili sauce
1/2 tsp salt
1/4 tsp black pepper
2 tbsps brown sugar

Boil spare ribs for 30 minutes. Drain spare ribs, and put in large baking dish.

Mix the remaining ingredients in a pot, and cook for 20 minutes. Pour over the spare ribs.

Bake in 325 degree oven for 1 hour, turning or basting the spare ribs occasionally.

Serve with baked potato on the side.

from Real And Rustic Cookbook

2 tablespoons vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 pound medium shrimp, peeled and deveined
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice
1/4 cup chopped green onions 

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. 

Add the shrimp and bay leaves and sauté until the shrimp turn pink, about 2 minutes. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. 

Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed. 

Remove from the heat and let stand, for about 5 minutes. Remove the bay leaves. Stir the green onions and serve. 

Yield: 6 servings

from Real And Rustic Cookbook

2 tablespoons vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 pound medium shrimp, peeled and deveined
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice
1/4 cup chopped green onions 

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. 

Add the shrimp and bay leaves and sauté until the shrimp turn pink, about 2 minutes. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. 

Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed. 

Remove from the heat and let stand, for about 5 minutes. Remove the bay leaves. Stir the green onions and serve. 

Yield: 6 servings



1 Tbsp. Packed brown sugar
1 Tbsp. Melted butter or margarine
1 Tbsp. olive or vegetable oil
1 Tbsp. Honey
1 Tbsp. Soy sauce
1 Tbsp. mustard (Dijon preferred)
1 Clove garlic, finely chopped

Mix all ingredients well.

Place 2 salmon steaks in a glass or plastic dish.  Pour marinade over salmon, cover and refrigerate.  Leave for at least 15 minutes, no longer than 1 hour.

Remove salmon from marinade.   Put salmon in a well greased (or well pammed) glass baking dish. Bake for 15 minutes at 400 degrees. 

Brush salmon several times with leftover marinade while cooking.


Serves/Makes: 6 Ready In: 1-2 hrs

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
1/2 pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
1/4 cup capers
2 pounds swordfish steaks
salt and pepper to taste

Soak raisins in lukewarm water for 30 minutes. Drain and set aside. 

Preheat oven to 400 degrees F (200 degrees C). 

Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. 

Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.


Recipe Main