The Obama Campaign Family Cookbook
ENTREES
Table of Contents
RENEEA’S WEST AFRICAN STYLE GROUNDNUT STEW
Submitted by Reneea L. from Tacoma, Washington
This is one of the dishes a Senegalese Friend taught me when I was attending the University of Rhode Island. I've cooked it regularly since that time. It's called Groundnut Stew because the peanut grows out of the ground. My children and extended family always request that I cook this dish during the holidays.
1/4 Cup Peanut Butter, [natural smooth is best]
1/2 of a 3 oz. can of unsalted tomato paste
Small box of frozen okra
3 Tablespoons regular cooking oil
Half teaspoon of kosher or sea salt
3 Large Chicken or Beef favored seasoning cubes. If using small cubes, double requirement.
2 to 2 1/2 pounds chicken parts, any pieces you like - skin on or off
Optional Ingredients:
1 Tablespoon of palm oil…can get this at your local international market or African Market.
1 piece of a small Bhut Jolokia Pepper. Cut a small piece for use. It is very hot, handle with care. Do not use jalapeño for this dish.
STEP ONE:
Place 2 cups of water into blender
Add Peanut Butter, tomato paste, okra, cubes and salt
Blend on Liquefy Setting until mixture is smooth, may have to scrape side of container in
order to mix all ingredients It is better to divide the ingredients and blend in two batches.
Cover, set mixture aside.
Set stove to medium heat. The pot should be heavy weight - such as cast iron.
Add cooking oil, [and Palm Oil – if using], heating for 1-2 minutes.
Add chicken, browning on both sides, cooking 1-2 minutes on each side.
STEP TWO:
Remove oil from pot.
Add peanut mixture, cover, cooking for 10 minutes undisturbed.
Increase heat to medium high, bring mixture to boil, stir frequently.
After mixture has reached boil, lower temp to medium-low.
Add Bhut Jolokia Pepper
Cover & stir gently - making sure chicken or mixture is not sticking to bottom of pot.
Taste test as mixture cooks, adding more Peanut Butter and salt depending on your taste…
Cook for a total of 40 minutes, the sauce will be reduced by half.
Serve alone or over rice.
Vegetarian ~ OPTION:
Use one- 16 oz box or can of veggie broth instead of seasoning cubes.
At Step One, use broth instead of water at when blending ingredients.
At Step Two, pour mixture into pot and cook as above, do not use cooking oil - since meat is not used.
DALE’S (MAN-IN-THE-KITCHEN) IN IDAHO SPECIAL HERB BAKED CHICKEN
Submitted by Dale (Man-in-the-Kitchen) in Lewiston, Idaho
Good evening Obama Family! While in this neck of the woods, spring has arrived and many of the trees are in full bloom, it was still a rather cold, blustery day today. So, tonight I thought I would warm your spirits with my special herb baked chicken and baked potatoes. If you've been to my kitchen before you know that best part of enjoying this chicken is smelling it as it cooks. mmm mmm!
It's a whole chicken, rubbed with olive oil, laid on a bed of onions, garlic, leeks, plus fresh rosemary and sage. And, of course, you need to stuff the bird with the same herbs as it's laying on. If you want, you can also use lemon wedges and zest to make it a lemon chicken, but tonight I made it the traditional way - without the lemon. Then you put some water in the pan with the herbs, so the chicken bakes "moist." If you have it, a dash of white wine is a nice little extra - both in the water and in the bird.
Finally, you need to season the bird with good sea salt and fresh ground pepper and sprinkle the outside with finely chopped rosemary and sage. Then she's all ready. When I take the chicken out of the oven, it will have a golden, crisp herbed skin on the outside (my favorite part) and moist, tender, flavorful meat inside.
You can also put a little butter inside, if you want. No need to cover it; the water keeps it moist.
Editors note: Rinse chicken and pat dry, Preheat oven to 450 F. Place prepared chicken in oven and reduce heat to 350
POSOLE
Submitted by Michele L from Rockford, Michigan
Like Obama, we have a diverse family. Ours is: Mexican, African-American, Greek, Eastern European, Italian, Dutch, etc. We even had a "Christmas Around the World" themed party where everyone brought a dish that represented there heritage! Here is what my sister-in-law, Jessica D. brought:
2 large chicken breasts, bone-in, skin off
1 lb tomatillos, husked and rinsed
7 cups chicken stock or broth
1 tsp salt
2 chipotle chiles in adobo sauce
1 TBS corn oil
2 cups diced onion
1 TBS finely chopped garlic
2 tsp ground cumin
1 tsp dried oregano
salt and freshly ground pepper to taste
1 (28 oz) can white hominy, drained and rinsed
1 TBS lime juice
Garnishes: 2 cups shredded cabbage, 1 avocado (peeled, pitted, diced), 1 fresh lime (in wedges), 1 cup grated Cotija cheese).
In large saucepan, place the chicken and tomatillos. Add water (or broth) and salt and bring to a boil. Turn heat to simmer and cook until chicken is cooked through and tomatillos are tender, about 15 minutes. Transfer tomatillos to a blender, add chiles, and puree. Set aside.
Remove chicken from the stock and allow to cool; shred into bite-sized pieces. Pour stock into another container and reserve. In the same saucepan, heat corn oil; saute onion until slightly softened, about 5 minutes. Add garlic, cumin, oregano, salt, and pepper and continue cooking, stirring, until onions are tender about 5 minutes more. Add hominy, tomatillo mixture, and reserved stock; bring to a boil, reduce heat and simmer 20 minutes.
Add chicken and lime juice and heat through. Taste for seasoning and add salt and/or lime juice to balance flavors. Ladle into bowls to serve and pass garnish at the table. Makes 4-6 servings.
MARGARITA CHICKEN SALAD WITH FRESH FRUIT
Submitted by Karen G from Wilmington, Delaware
NavyWife4Obama
We love the outdoors and this recipe is a summer staple in our family. No worries though. I promise it WON'T give you a hangover in the morning…..
SERVES 6
INGREDIENTS:
CHICKEN:
Marinate (I use plastic Ziploc bag) 6 boneless-skinless chicken half breasts for minimum of two hours in:
• 3 Tbsp. Tequila
• 3 Tbsp. Grand Marnier
• 1/3 bottle of Beer (secret ingredient)
• Juice of one lemon
• Juice of one lime
• 3 tsp. ground cumin
• 1 tsp. ground white pepper
• 1 tsp. cayenne pepper
• 1 tsp. coriander seed
• 2 tsp. sea salt
While Chicken is marinating, Prepare:
• 2 fresh pineapples, peeled and sliced lengthwise to 1/2 inch
• 2 mangos, peeled and sliced lengthwise to 1/2 inch
• 2 cups fresh papaya, peeled and sliced lengthwise to 1/2 inch
• 2 cups fresh strawberries cut in half
Cover with saran wrap and place in refrigerator to keep fresh
Salad Dressing:
• 1 cup homemade mayonnaise (recipe of your choice)
• 1/4 cup plain yogurt
• 2 Tbsp honey mustard
• 1/4 cup chopped celery
• 2 Tbsp. sweet pickle relish
Mix this dressing in a large enough bowl to include chicken once chicken is ready to add.
Once Chicken has marinated, remove from marinade and place in glass dish sprayed with non-stick cooking spray. Cover well with aluminum foil and bake in preheated oven for 30-45 minutes or until chicken is done, according to your oven.
Once done, let cool. Cut chicken in nice hearty chunks and put into bowl where you made your salad dressing. Mix well. Taste, add salt and pepper if needed. It usually doesn’t need additional since the marinade does a good seasoning job.
Place Chicken Salad on Big Romaine Lettuce Leaf surrounded by the fresh fruit you sliced earlier. This will make a beautiful presentation. Serve with Fruit and Enjoy!
POT LUCK TATER TOT HOT DISH
Submitted by Judy D from Scotia, Nebraska
This makes a wonderful dish to take to pop luck dinners. Living in a rural community we have many pot luck dinners so I always keep have the ingredients on hand to whip it together. I always bring an empty dish home!
2 pounds hamburger
1 pound tater tots
1 onion, chopped
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
Brown hamburger, onion and celery. Place in greased 9X13 baking dish in layers: Hamburger mixture first,
2 cans diced mixed vegetables second,
Soups third with tater tots arranged in rolls on top.
Bake at 300 degrees for 2 hours.
Serves at least 12 hungry teenagers.
CREAM CAN DINNER
Submitted by Judy D from Scotia, Nebraska
3 dozen ears of sweet corn
10 pounds of potatoes with jackets
10 pounds carrot
6 onions
10 pounds Polish sausage
2 tablespoons salt
1 tablespoon pepper
6 cans beer
Use a 5 or 10 gallon cream can.
Place sweet corn on the bottom standing on end.
Put potatoes, carrots, onions and polish sausage on top of corn. Add salt and pepper.
Pour beer over all ingredients.
Grease the inside of the cream can lid with margarine, place it on the cream can and tap it down. Rub liquid detergent on the outside of the cream can so make clean-up easier.
While cream can is being loaded, build a bonfire using only wood, around acement block.Set the full can of food on the cement block. Keep plenty of firewood on the fire.
When steam begins coming from the lid with a steady force set the timer for 45 minutes. When timer stops the food is ready. Open the can and put the hot food on large trays.
This is so good and everyone has fun helping get the meal ready.
LITTLE PIZZAS
Submitted by Leftie Too
This is one of my ALL-TIME favorites - cut this out from some magazine many, many years ago. Great tummy and heart warmers...
Six easy ingredients!
Two loaves Party Rye
One pound each:
Breakfast sausage, hamburger, Velveeta cheese
1 teaspoon each:
Worcestershire sauce, garlic powder, oregano (or Italian seasoning)
Brown and cook meat, add cut up cheese, add to meat, and stir until melted.
Add Worcestershire sauce ,garlic powder, oregano (or Italian seasoning)
Stir well. Mixture will be thick...
Lay bread slices on cookie sheets. Top with mixture.
Bake in 350 oven for 15 to 20 min.or until bread is a little crisp on edges.
Can be made ahead of time and frozen.
Can also be heated in toaster or pizza oven.
Thank you Iowa!!!
"LIBERAL" LEMON CHICKEN
Submitted by Sarah S from Coral Springs, Florida
This recipe was given to my mother when we lived in Miami 35 years ago by an Argentinean neighbor named Marta. My husband claims it's the meal that made him decide to marry me. Serve it to your "Obama-curious" friends and see if they don't decide to vote for Obama!
YES WE CAN!
Whole chicken or chicken parts with the skin on (no skinless GOPs, please!)
3 ripe lemons
salt
garlic salt
paprika
parsley
Rinse chicken and place in shallow baking dish.
Cut lemons in half and squeeze juice over the bird.
Sprinkle a LIBERAL amount of salt, garlic salt, paprika and parsley over entire chicken.
Bake at 350 until crispy done
I usually throw chunks of peppers (green, red, yellow, orange - no discrimination here!) in the baking dish for the last 20 minutes or so.
I serve the chicken and peppers over rice (Jasmine is our family favorite) with dollops of the pan drippings.
BAKED HALIBUT/ ALASKAN FAMILY STYLE
Submitted by Yvonne E from Anchorage, Alaska
I lived in Japan, Germany, Michigan and California as a child; and Washington State and Alaska as an adult. I presently live in Anchorage, but raised my awesome four children in Homer, which is one of the most beautiful little cities in the world nestled in Kachemak Bay, 220 road miles south of Anchorage. My children have spent time living in other states, but decided to come back to Homer to raise their families. My five grandchildren are composed of mixed ethnic backgrounds from Apache, Tlinget Indian, Hispanic, Irish, Polish, English, Austrian, German and Japanese (that's from me!). I am happy to report that without consultation with each other, we chose Barack Obama as our Presidential candidate. My oldest daughter first learned about Barack from her 13 year old son. I was tickled proud when I heard that! We are happy to be part of Barack's landslide 74% Caucus victory in Alaska on February 5th and looking forward to the "Obama Years."
Alaska has a diverse group of well-traveled people. Many of us have come from someplace else. We have many five star restaurants, and Thai, Korean, Japanese, Chinese, Italian, Greek, Indian, and Mexican restaurants are very popular. (There are espresso/latte stands on every corner and in every mall; and sushi bars are extremely popular.) There are many foods we love. A regional standby hurry-up recipe our family enjoys is this simple baked fish dish.
It only takes fifteen minutes to prepare, and twenty minutes to cook. Sorry I don't have measurements for the ingredients, but I think you'll be able to figure it out. Almost anything goes, except the mayonnaise is the most important step. (And of course, don't forget the fish! You may have to come to Alaska to get some.)
Halibut fillets
Diced white onion
Mayonnaise
Lemon juice
Water
Olive oil or vegetable oil
Chopped cilantro, green onions, bacon, jalapenos or chives
Dilute some lemon juice with water, marinate fish in lemon water for 15 minutes, turning once.,while dicing onions and preheating oven to 350 degrees. Lightly oil glass baking dish. Sprinkle half of the diced onions in baking dish.
Place fish on onions. Sprinkle remaining onions on top. Then frost top and sides of fish liberally with mayonnaise. Sprinkle with your preference of chopped cilantro, green onions, bacon bits, jalapenos, or chives over mayonnaise.
Bake for 20-25 minutes until fish barely flakes. Very Important: Do not over bake. The top of the mayonnaise will be a light golden brown, like the meringue on pie, and the fish will be moist and tasty.
If you are in a decorative or epicurean mood, try these added options: Sprinkle some cheddar, parmesan or jack cheese on top while still hot. Garnish with sliced tomatoes, parsley sprigs, sliced lemons before serving.
MEAT-FREE STUFFED ZUCCHINI WITH GREEN TOMATOES AND SWEET CORN
Submitted by SaSa from Northern California
This is a good recipe when you have 3 foot garden-fresh zucchinis but don't know what to do with them besides let them take over your kitchen. In the summer, all of these herbs and vegetables come from our organic garden, and the eggs come freshly laid from the hen house.
Ingredients:
approximately 2 & 1/2 - 3 foot zucchini
large jar store-bought marinara sauce, or your own
(preferably a thin consistency and not too chunky)
3 pieces sprouted rye bread OR other sprouted bread OR health-nut style bread with lots of
texture, finely cubed
1 medium sized red onion, grated, with the juice strained out
1 bouquet each fresh sage and fresh thyme, chopped
4 garlic cloves, pressed
2 small green tomatoes, well seeded, pat dried, and chopped
kernels cut from one ear of sweet corn
3 handfuls grated parmesan cheese
2 eggs
1 tsp. fennel seeds
1-2 dashes chili powder
celery salt and fresh ground black pepper to taste
a cup or two of dried bread crumbs (seasoned, ok)
paprika
Cut the zucchini in half, lengthwise. Scoop out the seeds and pulp into a mixing bowl. Puncture zucchini shells with fork. Place the zucchini in a glass baking pan, hollow-side up. Pour in marinara sauce to about 1/2" thick from the bottom.
Coarsely chop the rough pulp on a cutting board, and return to the bowl. If it is very watery,strain it and then return it to the bowl.
In the bowl, add and mix well by stirring: the cubed bread, red onion, thyme, sage, garlic, tomatoes, corn kernels, parmesan cheese, fennel seeds, celery salt and pepper to taste, a dash or two of chili powder. Taste and adjust seasonings.
Add 2 eggs, lightly beaten, and dried bread crumbs to the mixture, adding the bread crumbs last, slowly until the texture holds together when you make a ball. Don't let it get too dry. With a large spoon, transfer the filling into the Zucchini shells. Top with plenty of paprika so that it appears red-flecked. Salt quickly.
Bake at 375 degrees for about an hour. At 45 minutes, check and if they seem like they aren't cooking, increase heat to 400.
Let cool for 10 minutes before serving. Cut into large slices and serve.
Serve with mesclun salad with avocado slices in balsalmic vinaigrette, and perhaps a cream of carrot (or other summer vegetable) soup.
Enjoy! Feeds 4-8
PIZZA BREAD
Submitted by Alison V from Wildwood, Missouri
I was hospitalized when my kids were fairly young. A friend baked this and brought it to us right after I got out of the hospital. I always think of my friend's kind gesture in helping us out when I bake this. It was the first thing anyone brought us that both kids really loved. I guess that was about 12 years ago. A family favorite!
Thaw one loaf of frozen bread dough. Roll it out as large as possible with a rolling pin.
Spread with spaghetti sauce.
Cover with pepperoni and about 1/4 pound browned sausage.
Add mozzarella cheese to cover (about 1/2-1 cup, depending on how cheesy you like it).
Roll the whole thing up.
Slice the top a few times to prevent splitting.
Bake at 350 for 30 minutes. Slice and eat.
Great with a side salad.
YES WE CAN THAI PEANUT CHICK-CAN
Submitted by Cody M from the Seattle area, Washington
Great idea! Thanks for doing this! I'm not sure of the history behind this, but it's been a firehouse favorite (I'm a firefighter) for many years and it should add to our international flair in the cookbook! It's a Spicy Thai Chicken in Peanut Sauce...
1 lb of chicken, skinless and boneless.
1 (14 oz) can of stewed tomatoes "cajun style" if possible
1/2 (7 oz of 14 oz) can coconut milk.
1/4 cup of chopped cilantro
1/4 cup peanut butter (creamy or crunchy!)
2-3 cloves of diced garlic
1/2 teaspoon crushed red peppers (may omit if you don't want it too spicy)
1/2 teaspoon cayenne pepper (adjust for spicy but at least add a pinch for flavor)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cumin
1 bag/bunch of baby spinach washed/dried
3-4 servings white rice or brown rice
Cut up chicken in small pieces and cook it in separate pan on low/medium heat with lid.
Mix all other ingredients(minus spinach and rice) in another pan and simmer.
Add chicken after it is cooked, and simmer all of this together for at least 10-15 minutes but more as needed to thicken, remove lid in final 5 minutes to aid in thickening if needed.
Most make it thicker like a thick spaghetti sauce consistency, some like it "saucy" and add more coconut milk and tomatoes or simmer less.
Adjust cayenne and crushed red peppers to preference, more for the spicy food lovers!
Serve over bed of fresh baby spinach and rice, change the world! Serves 3-4.
CHICKEN MOUSSE IN RED PEPPERS
Submitted by Becky from Aurelia, Iowa
Okay, this has nothing to do with Iowa, but that's where I live. Actually, this is one of the more complex recipes I've ever made, but when you have HOPE the end product is simply outstanding. Nobody said this would be easy. ;-)
1 lb. boneless, skinless chicken breasts, cubed
1 TBS capers
4 anchovies, chopped (optional)
1 clove garlic, minced
1 scallion, chopped
1 tsp oregano
salt and pepper to taste
1/4 cup olive oil
4 peppers, preferable big red ones
2 TBS vinegar
8 slices bread
1 Cup milk
2 TBS romano cheese
2 potatoes, sliced about 1/4 inch thick
2 tomatoes, preferably vine-ripened
4 sprigs rosemary
Roast or char peppers, cut off tops, skin and de-seed.
Marinate chicken with capers, anchovies, garlic, scallion, oregano, salt and pepper, and half the olive oil, refrigerated, for about three hours
In 1 TBS oil, sauté the chicken--with the marinade--until browned.
Deglaze the pan with vinegar and add all ingredients to the bowl of a food processor.
Take 5 slices of bread, remove the crusts, and soak in milk. Squeeze dry, add to processor. Spin all till smooth. Add cheese, and mix.
Fill peppers with chicken paste and tap them lightly to settle.
Turn on oven to 375 degrees.
Slice tomatoes and potatoes thinly, layer them alternately in an oiled baking dish, season with salt and pepper; arrange rosemary sprigs.
Take remaining bread, soak in milk, and process till smooth.
Layer remainder in dish, arrange stuffed peppers on top, and sprinkle with more romano. Bake in a 375 degree oven for approximately 30 minutes, or till peppers and potatoes are tender.
EGG NOODLE CASSEROLE
Submitted by Sara G. from Lake Lillian, Minnesota
Minnesota, whether any of us like it or not, is pretty famous for hotdish. Basically, we throw a lot of things together with some kind of pasta and call it a hotdish. In fact, a small town in Minnesota just set a new record on how many different types of hotdishes could all end up in one place-I don't remember how many there were, but at the time it was pretty jaw-dropping. Here is a recipe that my grandma used. She was the wife of a farmer, always cooking. This is one of everyone's favorites.
1 Pkg. Cooked (wide) Egg Noodles
1 Can Corn
1 Can Cream of Mushroom Soup
1 Can Tomato Soup
1 Pound Hamburger
1/2 Cup Chopped Onion
1/2 Cup Velveeta (or more) shredded
Cook noodles.
Fry onion and hamburger.
Add all ingredients to noodles.
Bake 1 hour at 350 degrees.
SOUTHERN FRIED CHICKEN
Submitted by Annette M from Tennessee
This is from recipes that I have made again and again - good 'ole southern staples!
4 large eggs
1 cup flour
salt to taste
ground black pepper to taste
1 quart oil for frying
approx. 2 cups buttermilk
3 lb. fryer chicken, cut up
Wash chicken pieces well. Put in a large bowl.
Pour buttermilk over chicken, covering all pieces, and place in refrigerator for at least 1 hour.
In a separate large bowl, put in flour, salt and pepper and mix well.
In another bowl, beat eggs.
Dredge each chicken piece through the egg, then the flour.
Add 1/2" - 3/4" oil in a large heavy skillet on medium heat (approx. 350 degrees F).
Add each chicken piece, then cover skillet and fry until golden brown for 15-20 minutes
until juices run clear, turning pieces once during cooking time.
Drain on paper towels.
CHICKEN VINDALOO (GOAN STYLE SPICY CURRY)
Submitted by Taruna A from Herndon, Virginia
You might come across this on menus in Indian restaurants.
INGREDIENTS
2 tsp Whole Cumin Seeds
1 tsp Whole Fenugreek Seeds (also known as methi seeds)
11/2 tsp Black peppercorns
1 tsp Whole Mustard Seeds
1 tsp Cardamom Seeds
3” Cinnamon Stick
5 tbs. White Wine Vinegar
2 tsp Coriander Powder
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1” Fresh Ginger, peeled, cut coarsely into pieces
8-10 Cloves Garlic, peeled and chopped coarsely into pieces
1 tsp Sugar
2 Onions (medium) cut in strips
8 oz (250 mg) Tomato Paste
2 lb (800 mg) Chicken Breast Boneless
11/2 Cup Water or Chicken broth
4-5 tbs. Oil
Salt to taste
METHOD
Take the peppercorns, cumin, fenugreek, cardamom, mustard seeds and cinnamon stick and heat over a pan till the aroma fills the air. Cool and grind to get a powder.
Deep fry the onions till dark brown and crispy. Grind these onions adding about 1/4 Cup of water to get a smooth paste.
Boil the chicken pieces till tender separately and keep aside.
Add the spicy powder and the vinegar to the onion paste and keep aside. This is the VINDALOO PASTE. It can be refrigerated for use up to 14 days of making it.
Grind the ginger and garlic in a blender with 2 Tbs. of water.
Heat the same oil in a pan and add the ginger garlic paste sauté till light brown then add the coriander powder, turmeric, red chili powder and the chicken.
Add the vindaloo paste, tomato paste and the water or chicken broth and bring to a boil.
Let this curry cook for about 15-20 minutes
I like to boil the chicken separately and then add it to the curry, while you can always let it cook in the curry.
Serve hot with rice. Serves 4-6
CHICKEN CURRY
Submitted by Taruna A from Herndon, Virginia
INGREDIENTS
2 lb (800 gms) Chicken Drumsticks (you can use chicken breast or whole chicken, as per your liking)
3 Onions (medium), cut finely
3 Tomatoes (medium), cut finely
3 tbs. Ginger Garlic Paste (preferably from freshly cut ginger and garlic)
1 Green Chili, slit length wise
3 Bay Leaves
3-4 Whole Cloves
1 Black Cardamom
1/2 tsp Red Chili Powder
1/2 tsp Garam Masala
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1 tsp MTR Kitchen King Masala
2 tbs. Chopped Coriander Leaves
3 tbs. Oil, Ghee or Butter
1/2 Cup Yogurt
2 Cups Water
Salt to taste
METHOD
Clean the chicken of the fat tags and keep it aside. If using whole chicken then clean and cut into small pieces.
Marinate chicken in a mix of the yogurt, red chili powder and kitchen king masala and refrigerate for 2 hours.
Heat oil (ghee or butter) in a pressure cooker, add the whole spices (bay leaves, cloves and cardamom) and the ginger garlic paste and fry till the paste turns brown.
Add the onion and fry till light brown. Stir occasionally. Add the Tomatoes and cook well till softened.
Add the chicken marinade. Add the coriander powder and garam masala.
Add water to this and cook till whistle blows 3 times and then keep it for another 20 minutes on slow flame till chicken is tender.
Garnish with chopped coriander leaves. Serve hot with Rice. Serves 4
FABULOSO SPAGHETTI SAUCE
Submitted by Dana T from Austin, Texas
The reason this sauce is near and dear to my heart is because the very first time my husband asked me out, he took me to play baseball in the park and then we went to the store, where he bought all the fixings and cooked them up for me. He added Garlic Bread and a bottle of Red Wine it was yum, yum, yummy, nothing like a man who can cook. We have been married for 16 years now, and have 4 children.
1 med. yellow onion (chopped)
1 red bell pepper (chopped)
1 pkg. mushrooms (optional) sliced
1 pkg.(16 oz) Italian Sausage (Owens brand)
5 cloves of Garlic
3 tblsp Honey
Cayenne Pepper to taste
Salt & Pepper
Dash Marjoram
Dash Oregano
Dash Rosemary
14 oz can of Diced Tomatoes
14 oz can of Tomato Sauce
3 tblsp Olive Oil
In Saucepan add olive oil, sauté diced onion and chopped garlic.
When onions are sautéed, add Italian Sausage and mash down and cook fully.
Add chopped bell pepper and mushrooms
Add all the herbs and honey, cayenne pepper
Add the tomatoes and tomato sauce
Salt and pepper to taste.
Let simmer until sauce is reduced.
Lavish over spaghetti and top with parmesan cheese.
SHOPPING DAY STEW (VERY EASY)
Submitted by Anne from Little Rock, Arkansas
This is a favorite "clean out the fridge" recipe my family enjoys.
1 lb chicken breasts, boned and skinned
1 bag boil in bag rice OR Spanish rice, like Rice-a-Roni
frozen veggies of your choice (I use southwest corn)
salsa for topping
Brown the chicken breasts in a little oil, cut into 1 inch pieces. Meantime, boil rice in bag until done (or prepare Rice a Roni) Steam the vegetables until tender.
Add all ingredients to a serving bowl and mix. Top with salsa.
Very quick, low-fat and easy. Easy to multiply for larger groups.
SOUR CREAM ENCHILADAS
Submitted by Melissa A from Fishers, Indiana
Ingredients:
1/4 c. flour
1/4 c. butter
2 chicken bouillon cubes
2 cups water
1 c. sour cream
Salt and pepper to taste.
3 pickled jalapenos chopped (more if you like things hot!)
1 sm. brick (8 oz.) Monterey jack with peppers, grated
1 cup cheddar cheese
1/2 small onion grated
12 corn tortillas
In saucepan melt butter. Add flour to make a paste. Add water and boullion cubes and whisk until thickened. Stir in sour cream and jalapenos. Season
to taste with salt and pepper. If sauce is too thick then thin with some of the juice from the jalapeno jar.
Meanwhile steam tortillas. To do this take 6 at a time and wrap them in a damp paper towel and microwave for 1 minute.
Combine the two cheeses and grated onion.
Take about a tablespoon of the cheese mixture, place on one end of tortilla and roll.
Place in 9.13 casserole dish, seam side down.
Repeat for the other 11 tortillas. Pour sauce over. Top with any leftover cheese.
Bake at 350 degrees until bubbly....about 20 minutes.
You can substitute low fat cheese and sour cream with the same results.
Go Obama 08!
CHICKEN A LA KING
Submitted by April from Austin, Texas
Not sure who wants recipes but I make chicken ala king alot here. Its a simple recipe really. I looked at several chicken ala king recipes and took bits and pieces so this creation as far as I am aware is my throw together version.. Hope you guys enjoy it..
I use boneless chicken thighs (4 to 6) and cook in a slow cooker (crockpot) on low for 7 hours. I only use 1 cup of the chicken broth from the chicken.
I saute 1 diced green bell pepper 1 medium onion 1 small can of sliced drained mushrooms with 3 tablespoons of butter.
I then add the saute mix to the chicken and broth and use 1 can cream of mushroom soup, 1 cream of chicken soup and 1 can cream of celery soup.
I then add small jar of pimintos and season with onion powder salt and pepper..
Can be eaten over toast, noodles, rice or as a soup and sandwhich meal. Its also great as leftovers..
FRY BREAD AND CHILE FEAST
Submitted by Kiki A from Tucson, Arizona
This recipe has been developed as an all time unifier, and comes from sharing meals and sometimes quarters with a fine Navajo friend, her two children, my vegetarian daughters, and eventually my Ladakhi (northern India - Tibetan culture) son-in-law. It also is a favorite with a huge semi-annual family gathering that includes almost every racial and ethnic group I know of and an eclectic mix of diets from diabetics, to heart patients, to vegetarians, strict carnivores and health nuts, etc.
I use a large, deep cast iron pot for the chile:
For meat eaters - brown a pound of hamburger or leftover pot roast with yellow onions and garlic to taste. add red chile powder, cumin, salt to taste.
For non-meat eaters crumble boca burgers (at least a box), and add 2 tablespoons of oil - then cook as above.
Or do half recipes of each to please all the people all the time.
Add cooked beans - flexible depending on budget here....either, two cans each, pintos, black beans, red beans and kidney beans, for more picante add cans or jars of the chilies of your choice, and as much Tapatio hot sauce as you can stand.
Or same quantity of cooked or harvested turtle beans (black beans), anasazi or pinto, plus any other mild beans you have about. Add any habeneros, or other chilies you have in the garden.
Sometimes mine gets split into four flavors, depending on the crowd: spicy & mild meat chile, spicy & mild vegetarian
QUICK FRY BREAD
Prepare in your mothers cast iron huge unwieldy frying pan and some old fashion tongs that are long enough to avoid the spatter. Best done as an assembly line, and similar to quilting with the kind of camaraderie it creates with your kitchen clan. Division of labor requires patter/stretcher, fryer/turner, Stacker/warmer.
Buy prepared Masa Harina, use the recipe for sopapillas on the bag, don't add the sugar of cinnamon.
Flour the hands of the patter/stretcher(s), take a ball of masa, pat and stretch flat between your palms, then toss back and forth until between your hands, stretching to keep it even until it is the size you want.
Toss in at least 2 inches of the oil of your choice, preheated to where a little masa will sizzle when thrown in. Don't let it get any hotter than that! Cook each piece until it bubbles on the one side, flip it, repeat the process, and put another in.
Golden is best - let your nose tell you when the oil is too hot. Have metal baking pans lined with dishtowels and/or newspaper (or paper towels if you use them) to draw out the grease, and stack on edges back to front to drain. Keep warm in oven if need be, but cover with slightly damp towel in barely warm oven. Watch the children, they can eat this as fast as you make it, and you won't have any left for dinner!
Meanwhile, you will need to motivate children to grate cheese by the gobs, shred lettuce to a large salad bowl size. This can be done first or last - refrigerates well. Include anything fresh available for garnish - chopped green onions, tomatoes, olives whatever.
For a quick pico de gallo garnish use your nut grinder to blend fresh chilies, onions, cilantro, tomatoes into a wonderfully chunky sauce (I know there are probably more modern kitchen gadget to accomplish this, but do what you're used to!)
Toss it out on the table, and let everyone build there own meal. Paper plates do not survive this. Make the children eat outside.
Gobs of yerba buena (mint) and black sun tea is a good antidote to fiery chile peppers.
ENCHILADAS MONTADAS (my mother was from El Paso)
Submitted by Kiki A, From Tucson, Arizona
(cactusflower who will not have the hope boiled out of me!)
I am in Tucson, Arizona - have lived in New Mexico, am a graduate of University of Oklahoma, have lived too many other places, but am back in my Native Tucson again.
I only know how to measure for cakes and such - I always just look at the anticipated appetites and season to my taste, with several second opinions as I go along. I have never tried to write these recipes down.
Grate piles of cheese, shred piles of lettuce, chop many green onions, slice avocados.
Heat as much Old El Paso red enchilada sauce as you need in a pan large enough to accommodate tongs and a corn tortilla.
Heat your oil of choice in a separate pan. This will be an assembly line, and needs to be served as it is cooked to stay just right.
Have a third pan ready for those who want a fried egg on top!
Cook at least four corn tortillas/per person to crisp in oil w/tongs - again, don't let it over heat. Bubbles will come out, when that is done, flip and repeat. Drain on newspaper covered w/a towel.
Dip and soak each crisp tortilla in the enchilada sauce.
Stack cheese and onion (you can use beef or chicken in addition if you wish), on each tortilla as it is dipped, stacking up to four.
Garnish the top with cheese and onion, and surround the stack with shredded lettuce topped with sliced avocados.
Fry an egg for the top as requested.
Ladle extra sauce over the stack, and have sour cream and Tapatio hot sauce available as garnish.
Eat right away while hot!
ITALIAN DELIGHT
Submitted by Michele B from Huntington Beach, California
1-1/2 lbs. ground meat
1 can cream corn
1 can tomato soup
1 small can tomato sauce
1 onion, chopped
1 pkg. noodles
Cheddar cheese, grated
Salt and pepper to taste
Brown ground meat and onion. Cook noodles and drain. Mix all ingredients in large baking dish. Top with grated cheese. Bake at 350 degrees for 30 minutes.
Serve with French bread.
CHICKEN TORTILLA CASSEROLE
Submitted by Michele B from Huntington Beach, California
2 lg. chicken breasts (boiled until tender, shredded)
Corn tortillas
1 can cream of chicken soup
1 can mushroom soup
1 c. shredded sharp cheddar cheese
7 oz. can Ortega diced green chilies
1 soup can of milk
Cut tortillas in triangles to cover bottom of 9”x15” casserole dish. Distribute half of shredded chicken on top. Mix soups, chilies, milk, and cheese in mixing bowl and spread half of mixture to cover chicken. Add another layer of tortillas, chicken, and mixture topped with another layer of chips. Bake at 350 degrees for about 30 minutes. Turn oven up to 450 degrees for the last 5-7 minutes to crisp the chips on top.
HEAVENLY CHICKEN
Submitted by Brenda C from Richmond, Virginia
I made this dish the first time I cooked for my (now) husband. I had just moved into an old house with a very old oven. I set the temperature and left it for an hour because that's the way I had always made it. My date arrived and after chatting for a bit he asked, “Is something burning?” I ran to the kitchen to find the sauce had basically fried in the bottom of the baking dish! He said, “Oh, it's fine. The chicken is fine, though it's probably a bit dry.” When I explained that the sizzling brown crust was the “sauce” for pasta, he just replied, “Oh.” We ordered pizza that night and I vowed to figure out what had happened with one of my favorite dishes. It turns out when we tested the temperature of my oven with an internal thermometer, what was supposed to be 325 degrees ended up being 550 degrees inside my oven! I bought myself a new oven and the incident didn't scare my date off - we have enjoyed this dish many times so far over the course of our 5 year marriage. Whenever my husband requests this, he asks for the “Chicken you burned.” _ Thanks, and yes we can!
2-3 skinless, boneless chicken breast halves
1 Tbsp butter
1/3 cup chopped onion
1 Tbsp chopped fresh chives
1/2 cup white wine
1 (.7 ounce) package dry Italian salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
Preheat oven to 325 degrees F (165 degrees C).
Sautee onions and chives in butter in a large saucepan.
Stir in white wine and the package of dressing mix.
Stir in golden mushroom soup. Blend in cream cheese, stirring until smooth.
Arrange chicken breasts in a single layer in a 9x13 inch baking dish.
Pour the sauce on top and bake for approximately 1 hour in the preheated oven, or until golden and bubbly.
Serve chicken and sauce over pasta or rice.
Please note: after sautéing the onions, you can also combine all the ingredients in a slow cooker and cook on low for several hours.
POOR GIRL PASTA
Submitted by Chrystal H from Oak Cliff, Texas
If you prepare Ramen noodles al dente without the seasoning, drain the water, THEN
add the seasoning and some sour cream and fresh cherry tomatoes, it is very good;
but hardly good for you! A little smoked turkey tossed in works well.
VEGETARIAN CORRUPTED UNDERGROUND PIE
Submitted by Chrystal H from Oak Cliff, Texas
Dice potatoes, onions, and ginger in a 3/2/1 ratio.
A handful of carrots can go in, too.
Add mushrooms (this is the corruption) and about 1 clove of garlic.
Combine in a large casserole dish or one that can be covered.
Add enough water to almost cover mix, and Bake at 350 for about an hour.
Serve hot like a casserole and season to taste.
SPINACH PASTA SALAD
Submitted by Deanne R from Granite Bay, California
1 lb. spiral pasta, cooked according to package directions
1/3 c. sesame seeds
1 c. salad oil
2/3 c. white wine vinegar
2/3 c. soy sauce
6 Tbsp. Sugar
1 tsp. Salt
1 tsp. Pepper
1 pkg. (4-5 chicken breasts), cooked, cooled, shredded
1/2 c. green onions, chopped
1 bunch spinach, washed and cut to size
1/2 c. cilantro
In a small pan, toast the sesame seeds over low/medium heat and stir until the seeds are golden. Cool.
In a large bowl, mix the dressing ingredients, then add chicken, pasta, and sesame seeds. Marinate for at least 2 hours, overnight is best.
Toss with the vegetables just before serving.
SAUERBRATEN AND POTATO DUMPLINGS
Submitted by Lucy B and Marilee B K from Tolland, Connecticut
Gilbert's Farm and Cabins History, Tolland, Connecticut
After the war in the late 1940's, it was not uncommon for farmers to supplement their income by taking in boarders for either the entire summer or at least a month's stay. This, I believe, is why my mother began having boarders for the summer. As the years went by and the reputation of Gilbert's Farm grew, she expanded by building five family unit cabins. At that time, no formal mortgage agreement was needed; a single handshake sealed the deal. All the contractors and suppliers - the lumberyard, the carpenters and the plumbers - were paid as the work progressed. Income from the boarders was essentially our only source of income. We were allowed to run up a winter tab at Clough's Red and White General Store on the Tolland Green in Connecticut, and then when the boarders arrived we were able to make payments on the tab.
My mother, Marie Gilbert (nee Novatny) was 17 when she arrived in the US in 1914 from Austria. She had the reputation of being a great cook. Boarders would return year after year and were considered part of the family. Everyone had a favorite dish and my mother would accommodate them. One family always asked for sauerbraten and potato dumplings. The meat for this dish had to marinate for two to three days but the meal is well worth the wait.
For the Sauerbraten:
4-5 pound bottom round or rump roast of beef
2 cups red wine vinegar
1 cup thinly sliced onion
1/4 tsp. thyme
Pinch of ground nutmeg
1 bay leaf
4 cups water
4 or 5 peppercorns
2 whole cloves
Place beef in bowl.
Combine marinade ingredients in pan and bring to a boil. Cool and pour over meat. Place meat in refrigerator, marinate two to three days, turning several times.
Sauce:
1/4 cup flour
2 sliced carrots
1 T. tomato catsup
2 T. sugar
4 T. butter
1 or 2 onions, quartered
2/3 cup crushed ginger snaps
A little Kitchen Bouquet
Remove meat from marinate, strain marinade and save. Dredge beef with flour, sauté in butter in heavy pot or Dutch oven until well browned.
Add carrots, onion, tomato catsup and one cup strained marinade. Cover tightly and simmer two or three hours until tender.
Remove meat to platter.
Strain or puree sauce, skim off fat, measure liquid. There should be two cups,
Add some of the reserved marinade to make two cups if needed.
Add ginger snaps, sugar and gravy coloring. Bring to a boil until thickened.
Serve with Potato Dumplings. Makes 8 to 10 servings.
Potato Dumplings
2 pounds medium potatoes
2 egg yolks
1/2 tsp. salt
1 cup butter
1 cup flour
6 to 8 cups salted water
Dash white pepper
2 cups bread crumbs
Scrub potatoes, but do not peel. Add water. Boil until done, drain and peel. Puree the potatoes through food mill or potato ricer into large bowl. Add egg yolks, salt, pepper, and enough flour to make a soft dough.
You may need more or less flour depending on the moisture content of the potatoes. Divide the dough into four equal parts. Roll each part into a sausage about one inch thick. Cut off one inch pieces.
Bring salted water to boil. Drop the dumplings into the boiling water to form one layer.
Melt 1 cup butter in sauce pan; add 2 cups bread crumbs and brown slightly.
Transfer to baking dish.
Remove dumplings with a slotted spoon,
Place them with the buttered bread crumbs. Place in a slow oven (250 degrees) until all are done and you are ready to serve. Serves 8-10
SPAGHETTI AMERICAN STYLE
Submitted by Karene N from Milan, Illinois
I do not have any great stories that I would associate with this recipe, as my family was pretty tight lipped, (mostly Republicans, actually). So I do not know the origin of this recipe. I can say that any night when this was prepared, well, that was considered a good night by my brothers and me; because we really loved this. I have been making it, now for over twenty years, for my family. It is really appreciated by my husband and my daughter, and I always serve this with some version of garlic bread.
1 Large Can Franco American Spaghetti
2 Small Cans (14.75 oz.) of the same
1 Good Sized Onion
3 Tbs. Butter
1 1/4 lb. Ground Beef
Garlic Powder to taste - approx.. 1 1/2 to 2 tsp.
Salt to taste (none or next to none)
This is so incredibly simple and fast, and my whole family loves it. Put the butter in a large skillet and brown it with the whole chopped up onion. You want the onions to cook well, brown to almost black even. Then add the ground beef and cook it, and drain it. Then you just dump in all the Franco Spaghetti, and season with the garlic powder and any salt. You can make variations, such as my husband likes to add a jar/can of mushrooms. I have not tried it, but I suppose you could also make this with the Spaghetti O's as they are of the same family; and I think they have exactly the same ingredients. Also, if you prefer you could make meatballs and add them instead of just ground beef.
The STANWICH aka the YESWECANWICH!!
Submitted by Maggie S from Arlington, Massachusetts
This is a very simple, but important recipe in my family. This was my father's favorite sandwich. Everyone in my family loves it and we make all our friends eat it. It's a very messy but delicious and fancy version of a BLT. I had a roommate once who nicknamed it the "Stanwich" after my family name, Stanley. So, in honor of Barack Obama's wonderful mother: Stanley Anne Dunham, I give you . . .
Ingredients:
Bacon
Lettuce
Tomato
Fried Egg
Bermuda Onion (Red Onion)
Russian Dressing (mayonnaise mixed with Heinz Chile Sauce)
Toasted Wheat Bread
Build carefully, and eat.
WITA'S PIÑON
Submitted by Miren U from Bradenton, Florida
Piñon is a typical Puerto Rican dish with ground beef and sweet plantain. This is a family recipe that comes originally comes from Miren´s Puerto Rican grandmother Wita and with some adaptations by her Cuban mom. (Best when accompanied with white rice and beans).
Ingredients:
2 lb. of lean ground beef
1 large chopped onion
1 green chopped bell pepper
5-6 cloves of crushed garlic
1/4 cup of cooked ham squares
2 tablespoons of Sofrito Goya (Sofrito is found in a jar in the Spanish aisle of
the grocery store or frozen in the freezer section)
4 oz (1/2 can) of tomato sauce
1/4 cup of sliced Spanish green olives stuffed with pimientos
1 teaspoon of capers
1/4 cup of raisins
Salt and pepper to taste
3 beaten eggs
1/2 cup of olive oil
6 ripe plantains (plantains need to be yellow with black, if the plantains are not ripe the dish will not taste right)
Procedure:
In a large skillet, heat a little olive oil and add chopped onion, chopped green pepper, and crushed garlic. Sauté until softened, stir in tomato sauce, sofrito, and ham squares. Add ground beef to brown over medium heat, stirring frequently to mix and fully separate pieces of beef until there are no clumps. Continue cooking until brown, Stir in sliced olives, capers and raisins. Add salt and pepper to taste. Once fully cooked, set aside to cool.
To prepare plantains, peel off skin, and cut in diagonal slices that are between 1/4 to1/2 inch thick or so. In a pan, heat olive oil and fry the plantain over medium heat until golden brown on each side. Once cooked set aside on a plate with a paper towel to drain excess oil.
Preheat oven to 350 degrees.
Lightly oil the bottom and sides of a rectangular baking dish. Beat the 3 eggs and pour 1/2 on the bottom of the baking dish. Layer lengthwise the bottom of the pan with slices of plantain. Cover the plantains with half of the beef mixture. Add another layer of plantains over the beef, then spread over them the rest of the beef mixture.
Add the rest of the plantains to the top. (You are layering the plantains and beef in the same way as you would a lasagna) Evenly pour the rest of the egg over the top.
Cover the baking dish with aluminum foil and bake in the oven for one hour. Cool for a few minutes before serving.
YUMMY, EASY CROCK POT BARBECUE
Submitted by Cecie C from Hiawassee, Georgia
We in Georgia are famous for our Barbecue and Brunswick Stew. There are lots of different recipes for both. The following is so easy and yet so good that it rivals "Barbecue Place" barbecue! If you want to eat it "beach music" style, you top it in a sandwich with cole slaw. It's so good that way. My husband, Karl, turns up his handsome midwestern nose at the thought.
Ingredients:
3-4 lb. pork shoulder roast (or pork chops to equal that amount)
1 cup onion, chopped
1 18 oz. bottle barbecue sauce with brown sugar or maple syrup
1 12 oz. Coca-Cola
Trim visible fat from the pork. Throw it all in the crock pot on high for 4-6 hours, depending on the shape and number of pieces of the pork. It's done when you can
fork pull it into little pieces and the liquid is nicely reduced. Don't let it cook too long. The sugar will burn eventually. Freezes beautifully. Reheats beautifully. You
may want to add a little liquid of one kind or another when reheating.
FIRED UP, READY TO EAT MARGARITA SHRIMP!
Submitted by Dee and Lee in Florida
If you're walking down the right path and you're willing to keep walking, eventually you'll make progress. -Barack Obama
Prep time: about 25 minutes
Ingredients:
1/4 C gold or white tequila
1/2 teaspoon grated lime peel
2 tablespoons each lime juice and water
2 tablespoons minced cilantro or parsley
1 tablespoon honey
1/8 teaspoon white pepper
1 pound large shrimp (about 25 per pound, shelled and deveined)
about 2 teaspoons orange flavored liqueur or to taste
2 large red onions
salt
cilantro sprigs
lime wedges
1. In a nonmetal bowl, mix tequila, lime peel, lime juice, water, minced cilantro, honey, and white pepper.
2. Pour tequila mixture into a wide nonstick frying pan. Add shrimp and cook over medium high heat, stirring, until shrimp are just opaque but still moist in
center ; cut to test (3 to 4 minutes). With a slotted spoon, transfer shrimp to a bowl and keep warm. Bring cooking liquid to a boil over high heat; boil until reduced to 1/3 cup. Removed pan from heat; stir in liqueur if desired.
3. While cooking liquid is boiling, thinly slice onions. Arrange onion slices in a single layer on a rimmed platter. To serve, spoon shrimp and cooking liquid over onions slices. Season to taste with salt; garnish with cilantro springs and lime wedges.
Makes 4 servings per serving: 173 calories, 21 g. protein, 2 grams fat.
PORK BARBEQUE-MIMI
Submitted by Meg R from Peoria, Illinois
This is another McNamara family gathering favorite. It is the BEST BBQ I have ever eaten. The trick is the Brooks ketchup. (Sorry Sen. Kerry, we do like Heinz with our french fries). This brings back memories of my mother and my family gatherings even though it is not an Irish dish. Great for big groups.
Ingredients:
1 bottle catsup (Brooks is best)
1 t. mustard
dash Worcestershire sauce
1 t. vinegar
1/2 C. sugar
2 strips bacon, chopped
1 onion
2 1/2 lb.. pork shoulder roast
Boil pork until tender. Shred.
Mix with other ingredients and simmer 1 hour.
CATFISH ETOUFFEE
Submitted by Donna from Henderson, Nevada
"This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!"
PREP TIME 20 Min
COOK TIME 40 Min
SERVINGS 8
1 cup enriched white rice
2 cups water
4 tablespoons brown roux
1 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
2 cups beef broth
1 pound tomatoes, coarsely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
2 teaspoons salt
2 pounds catfish fillets, cut into 1 inch pieces
1/4 cup chopped fresh parsley
red pepper flakes (to taste)
DIRECTIONS
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt.
Reduce heat to low, cover, and simmer for 30 minutes.
Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
TOAD IN THE HOLE
Submitted by Fran A , London, England
I've been puzzling over which recipe to send, but in the end I've come down to a British (and very tasty) favourite. I'm not sure if it's well known in the US - if it is, my apologies! Also, my cooking measurements and terms are going to beBritish, so feel free to translate if you think it's needed. A yummy supper treat from the UK, excellent comfort food on a chilly day. The key is using the best sausages you can find. This version is for two or three.
Fired up and Ready to Cook!
Ingredients:
Six really good quality sausages
About 2 tablespoons Groundnut or other flavourless oil, or lard/dripping
Batter:
3oz plain flour
1 large egg
3 fl oz milk
Salt and pepper to season
Preheat your oven to gas mark 7/425 degrees F.
Put the oil or fat into a roasting tin that's 9" x 6" and 2" deep. Pop it into the oven so that the fat can get really hot while you mix the batter.
Start the sausages frying in a pan on top of the hob. Make the batter: sieve the flour in to a large bowl. In a jug, mix up the beaten egg and milk. Season. Make a well in the flour and gradually whisk in the egg-milk mixture. Whisk til you get a smooth consistency.
The oil in the oven tin should be hot by now - it needs to be smoking with heat. Add the browned sausages to the tin and pour the batter over the sausages. Return the tin to the top shelf of the oven, and cook for around 30 mins, or until the batter is risen, puffy and golden brown. Serve immediately.
Toad is lovely with a good rich onion gravy and leeks, sprouting broccoli or whatever's your favourite vegetable on a cold day.
CAROLINE’S *LOW COUNTRY BOIL – SOUTH CAROLINA
Submitted by Jan R from South Carolina
This recipe was shared with me when I first moved to South Carolina by a friend whose familyowns shrimping boats. She always has a freezer of frozen shrimp and keeps frozen corn, potatoes, sausage etc. This is a great casual meal to serve when unexpected guests drop in. It is easy to adjust therecipe for 2 – 2 dozen or more.
*Also known as Beaufort Boil and Frogmore Stew depending upon the area of the state.
4 quarts water
Old Bay Seasoning to taste (approx. 2-3 Tablespoons per quart of water)
1 lemon cut in quarters or 1 can beer
2 packages smoked sausage (cut into 1-1 ½ inch pieces)
1 large onion – sliced or quartered
6 ears fresh corn (cleaned and cut in half)
12 to 18 small redskin potatoes (depending on size 2-3 per person)
2 lbs. unpeeled shrimp (allow approx. ½ lb per person)
NOTE: This dish is cooked in layers – you just keep adding as below.
In large stock pot bring water and Old Bay Seasoning to boil. Add lemon or beer and onions – boil for 2-3 minutes Add potatoes and sausage - cook for another 15 – 20 minutes Add corn and cook another 5 – 10 minutes Lastly add the shrimp and cook just until the shrimp turn pink. (I personally remove everything from the stock before adding the shrimp) Arrange on a large platter for serving. Serve with hot melted butter, cocktail sauce and fresh tomatoes, cucumbers etc.
Yields 6 servings
Also, a lot of folks add crab legs just before the shrimp.
VEAL SCALLOPINE
Submitted by Pamela O from Northern Idaho
(but raised in Utah and moving back! Because you can take the girl out of Utah, but you can’t take Utah out of the girl!)
This was my very favorite recipe as a kid (after I grew beyond BBQ spareribs). When I was an exchange student in Switzerland in 1961-62, the family I lived with didn't eat meat very often, but when they did, it was usually veal, so I made this once for them, and it became Papi's favorite dish.
1 1/2 pounds veal cutlet, sliced thin (may also be made with tenderized round steak, but veal is better).
1/3 c. flour
1 tsp. salt
1/4 tsp pepper
1/3 cup oil
1 med. onion, chopped
2 tbsp chopped green pepper
1 can condensed tomato soup
1/2 cup water
1/2 cup grated cheddar cheese
Roll veal slices in flour, salt and pepper.
Heat oil in skillet. Saute onion and green pepper until tender; remove.
Brown veal on both sides (gently). Pour off oil.
Add soup mixed with the water.
Return the onion and green pepper.
Cover and simmer 10 minutes. Sprinkle with cheese. Heat until cheese is melted.
Makes six servings. It's absolutely yummy.