1 lb Venison [cubed] 2 tb Oil 6 c Water 1 c Onions [chopped] 1 c Peas 1 c Green beans 4 lg Potatoes [peeled & chopped] 1 1/2 c Carrots [sliced] 1 c Corn 1 t Salt 1/4 ts Pepper 2 Bay leaves 3 tb Cornstarch 1 c Cold water 1) Brown the venison in the oil in a stock pot then drain… 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender… 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly… 4) Remove and discard the bay leaves… Serve… Source: Cyndie Steria, Carthage NY from “Bill Saiff’s Rod & Reel Recipes for Hookin’ & Cookin’” cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 |
1 4 pound beef round or chuck steak — 1 1/2 inch thick cut into 1 1/2-inch cubes 1/3 cup flour 1 teaspoon salt 1/2 teaspoon cracked pepper 3 carrots, peeled, split lenghwise — cut in half 2 stalks celery — cut in 1″ pieces 6 small white onions 8 small new potatoes — peeled 1 4 oz can sliced mushrooms — drained 1 10 oz pkg frozen peas, corn, green beans, or lima beans — partially thawed 1 10.5 oz can condensed beef broth 1/2 cup dry red wine — or water 2 teaspoons brown sugar 2 te Kitchen Bouquet 1 14.5 oz can tomato wedges or slices, drained — optional 1/4 cup flour 1/4 cup water If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; dr ain well. Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables except tomato wedges to Crock-Pot and mix well. Combine beef broth, wine, sugar and kitchen bouquet. Pour over meat and vegetables; stir carefully. add drained tomatoes and stir well. Cover and cook on Low for 10 to 14 hours or on High for 4 to 5 1/2 hours . One hour before serving, turn to High. Make a smooth paste of 1/4 cup flour an d the water; stir into Crock-Pot. cover and cook until thickened. Serves 8 to 10 Note: For better color, add half of the frozen vegetables at beginning; add rem aining half during last hour. |
10 oz Package Frozen Green Beans 1/2 c Water 1 Bay Leaf 4 Whole Cloves 2 tb Wine Vinegar, red or white 1 tb Margarine 1 pk Equal Sweetener Combine the beans, water, bay leaf and cloves in a saucepan. Cook until the beans are tender, about 3 minutes. Drain off the water. Add the vinegar and margarine. Saute for 3 minutes. Remove the bay leaf and cloves. Sprinkle on the sweetener and serve. Serves 4 One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3 Sodium: 37 Potassium: 39 Cholesterol: 0 Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. |
3 lg Turkish bay leaves 1/4 ts Ground cumin 1/4 ts Dried basil, crumbled 1/4 ts Dried marjoram, crumbled 1/4 ts Dried red pepper flakes 1 lg Onion, coarsely chopped 1/3 c Tomato paste 1 3/4 lb Tomatoes, peeled, diced 2 lb Monkfish cut, 1/4 inch dice 1/4 c Chili powder 1 tb Cajun Seafood Magic 1 t Salt 1/4 ts Dried thyme, crumbled 1/4 ts Dried oregano, crumbled 1/4 ts Cayenne pepper 2 tb Vegetable oil 2 Green bell peppers, sliced 2 1/2 c Rich fish stock 2 c Cooked red kidney beans Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated through. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning and serve. |
4 Rice cakes 1/4 c Picante sauce 1/4 c Refried beans 1/3 c Shredded Cheddar cheese 1/4 c Sliced jalapeno peppers Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers. Bake at 400 degrees 10 minutes. Serve immediately. Microwave Oven Instructions: ===== Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve immediately. Each serving provides: * 87 calories * 3.7 grams protein * 3.4 grams fat * 9.4 grams carbohydrate * 310 milligrams sodium * 10 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias |
2 c Dried white beans Water 3 Jalapeno peppers, chopped 1 Green or red pepper, chopped 1 Onion, chopped 1 ts Garlic powder (or 2-3 minced -cloves garlic) 29 oz Can crushed tomatoes 1 1/2 tb Chili powder 1 ts Cumin 1/4 c Molasses Salt and pepper to taste Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And it’s yummy, too. |
1 c Cooked AM Garbanzo Beans 1 c Cooked AM Adzuki Beans 1 c Cooked AM Kidney Beans 1 1/2 qt Water or vegetable stock 1/2 c AM Pearled Barley 2 Celery stalks; chopped 1 Carrot; thinly sliced 16 oz Whole peeled tomatoes – chopped 12 oz Tomato juice 2 tb Unrefined olive oil 1 Onion; chopped 1/2 c Parsley, chopped 1/2 c Spinach, chopped 2 Garlic cloves; mashed 1 ts Oregano 1 Bay leaf 4 tb Red wine 2 tb Parmesan cheese 2 tb Tamari soy sauce Salt to taste Saute onion, parsley, spinach, garlic and herbs in olive oil until tender. Mix all ingredients except wine, soy sauce, and parmesan cheese. Simmer covered for 1 hour. Stir in wine, soy sauce and Parmesan cheese before serving. Source: Arrowhead Mills “Variety Bean Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
4 lb Green beans — fresh —–ADD TO EACH JAR—– 1/8 ts Red pepper 1 ea Garlic clove 1 x Alum — size of a pea 1 t Dill seed —–BOIL TOGETHER—– 6 c Vinegar 6 c Water 1 t Salt Cook small, whole green beans for 10 minutes. Chill. Pack into jars vertically. Add red pepper, garlic, alum and dill seed to each jar. Boil vinegar, water and salt. Pour over green beans in jars and seal. Makes 7 pints. |
1 lb Black Beans, Uncooked 1 c Onion, Chopped 1 tb Butter 4 c Water Bouillon Cube, Beef 12 oz Cooked Lean Ham 2 Bay Leaves 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Salt 1 Whole Dried Red Pepper 1 c Chopped Bell Pepper 1/3 c Dark Rum (Optional) 1 c Sour Cream (Optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Remove 1 cup of beans from pot and mash with a potato masher or fork. Add mashed beans back into pot and stir to thicken. Remove ham chunks and dice. Remove bay leaves and red pepper, if used and discard. Add diced ham, green pepper and rum to beans. Cover and simmer for 15 minutes. Serve beans over rice and top with sour cream if desired. |
2 ea Rabbits 4 ea Squirrels 2 lb Venison 4 ea Onions, med, diced & sauteed 4 ea Potatoes, diced 8 c Broth (from parboil) 1/2 c Butter 8 oz Cream style corn 16 oz Lima/butter beans, can 2 cn Tomatoes 1 cn Okra (if available) 2 tb Worcestershire sauce 2 ea Bay leaves 2 ts Salt 1 ts Peppercorns 1 ts Red pepper, dried Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63 |