This stuff is great for cold Chicago winters. Haven't had much need for it here in New Orleans, but what the Hell! If I have to dump a recipie up front, this might as well be it. Anyway, it goes great with the jalapeno cornbread. So give them both a shot. 
If you use the cheap stew beef, you'll have to trim off the fat - if you use the leaner stuff, you won't - it's your choice.

• 1 pound stew beef, trimmed of fat
• 3 medium onions, divided
• 2 cloves garlic, sliced
• 8 cups water
• 12 peppercorns
• 1 bay leaf
• 1 T vegetable oil
• 1 28-oz can stewed (diced) tomatoes
• 1 6-oz can tomato paste
• 1 pkg frozen vegetables for soup (or mixed vegetables)
• 1 pkg frozen baby lima beans
• 2 cans dark red kidney beans, drained
• 6 medium to large potatoes, peeled and cut into cubes
• 1-1/2 t dried thyme
• 1-1.2 t dried parsley
• salt and pepper to taste

 

Serves a boatload..

I hope you can get White Lily products where you are. If not, drop us a line, and we'll see what we can work out. You'd be wise to take the seeds out of the jalapenos. If not, you might be sorry tonight, but you'll be sorrier tomorrow morning...

• 1 cup White Lily self-rising Cornmeal mix (or yankee equivalent)
• 3/4 cup skim milk
• 1 egg
• 1 T sugar
• 1 jalapeno pepper, chopped with or without seeds

 

This is for when you have to be good, but your heart ain't in it.

• 8-oz chicken breasts, cut into 1/2-inch cubes
• one medium onion chopped
• one small green pepper, diced
• three cloves garlic, thinly sliced
• one 15-oz can diced tomatoes
• one small can tomato paste
• one small can sliced black olives, or about 5 sliced
• 4-5 pieces sundried tomatoes, soaked for 15 minutes in boiling water and chopped
• 1-1/2 t dried oregano
• 1/2 t dried basil
• 1/2 t dried marjoram
• 3/4 t dried parsley
• 1/8 t fennel seeds
• 1/2 t dried red pepper flakes
• one bay leaf
• salt and pepper to taste
• 4-6 oz cooked pasta (spaghetti or thin spaghetti)

 

Serves 2-3
 

Okay...this is not low fat! Not at all! But it is great anytime you want to tell your skinny friends that you ate chicken and spinach last night. Just forget the part about the cream sauce and cheese. What's a little fib amongst friends, right, Elwood?

• 4 chicken breast halves, pounded to uniform thickness
• 1-1/2 c water
• 1 stalk celery, cut up
• 1/2 medium onion, quartered
• 1/2 t salt
• 2 10-oz pkg frozen chopped spinach, thawed and well drained
• 1/4 c butter
• 1/4 c all-purpose flour
• 1 c half-and-half
• 1/2 c parmesan cheese
• dash white pepper
• dash fresh ground nutmeg

Serves 4

OK, OK, OK!!! Don't give me grief over this one! I know everyone and their mamma has a meat loaf recipe, and *nobody* likes them anyway, BUT - give this one a shot before you close the door forever on old Americana food. If the person I stole this recipe from got wind of this, my ass would be chiffonaded in the time it would take you to say "Emeril Lagasse".
 

• 1.5 pounds ground beef - the leaner the better
• 1 small can evaporated milk
• 3 T chopped green pepper
• the onions from a can of Campbell's French Onion Soup
• several dashes hot pepper sauce (or more if you like)
• 1 T Worcestershire sauce
• 1 T MSG (Accent) (or omit if this scares you)
• 1/2-cup ketchup
• 1 t salt
• fresh ground pepper
• 3/4c cracker crumbs

 

Serves 4 - 6

This is a good one for ballgames or just about anytime.

*filling*

• 1 pound ground beef
• 1 med onion, chopped
• 1 16-oz can pinto beans, drained
• 1 can Rotel

*topping*

• 1-c self-rising corn meal mix
• 1 egg
• 1/2-c shredded taco cheese
• 3/4-c milk
• 1/4-c oil
• chopped jalapeno peppers (2T  or to taste, or not at all)

Preheat oven to 425"

In 10-inch cast-iron skillet (or oven-safe vessel), brown meat. Add onion and cook until clear. Drain. Add beans and rotel and cook until simmering.

In medium bowl, mix topping ingredients and pour over meat/bean mixture.

Bake for 20-30 minutes until toothpick inserted in center comes out clean.

Serves 4 - 6

• 2 boneless chicken breasts, cut into cubes
• 2 cups frozen or fresh vegetables (cauliflower, broccoli, snow peas, etc.)
• 1 medium onion cut into rings
• 1/2 c green and/or red pepper, cut into 1-inch strips
• 1-1/2 c skim milk
• 2 tsp cornstarch
• 2 tsp granulated chicken boullion
• dash nutmeg
• dash white pepper
• 2 tsp (or more) grated Parmesan cheese
• 2 tsp white wine (optional)
• 4-oz spaghettini, fettucini, angel hair or whatever

Spray a large nonstick skillet with Pam.
Saute the chicken until brown, remove to separate bowl.
If there is sufficient oil left in the pan, continue; otherwise respray lightly.
Saute the peppers and onion, covered, over med-low heat until tender (10 min or so).

Prepare pasta according to directions - add the vegetables to the pasta water for the last 5 minutes of cooking.

Combine the milk, cornstarch, bouillion, pepper and nutmeg in a separate bowl. Add to onion/pepper mix and cook until thick and bubbly. Add Parmesan and wine.

Drain pasta and vegetables and pour into serving bowl. Pour sauce/onions/peppers over and toss to serve.

Serves 2 - 4

OK - I'll admit it took me a long time to try roasting a chicken - scared shitless is more like it!! But once I tried it this way, I'll have to admit it's worth the effort. If you need to feed more than 2-3, buy two birds and double the recipe. What's great about this is a bird's between $3-4 - whatta deal!!! You can leave out all the butter and herb stuff and just roast it plain - that works too! Just spray it a little with Pam so it'll brown nicely. (You still have to do the icky stuff, though)
 
 

• (1) 4-5 pound whole hen (roaster, fryer - it doesn't matter)
• 2 T softened butter
• 1-1/2 t  dried oregano, basil and garlic powder
• salt, pepper

Remember to clean everything you touch after handling the bird!

Preheat oven to 450".
Clean hen, remove all that icky shit inside it - trim fat from around tail (this is the HARD part).
Wash it well inside and out - drain and/or par the outside dry with a paper towel
Spray a roasting pan (or whatever) with Pam.
Make a paste from the butter, garlic, oregano and basil (more or less of each, depending on your taste).
Using your fingers, loosen the skin on the breast (two pockets at the top and two at the bottom).
Distribute the butter-herb paste under the skin and press down to even out.
Tie the little critter's legs together, or it'll look like a cheap porn actress when it's done.
Place the bird in the pan and pin it's little wings behind its shoulders (yes you can...)
Spray the bird with Pam and sprinkle dried oregano, salt and pepper on it.
Bake at 450" for 30 minutes.
Reduce the heat to 350 and bake at least an hour longer.
Take it out, cover loosely with foil and let stand 10 minutes before carving.

Serves 2-3, depending on the carver.

Don't sue me when you try to add up the fat grams in this one. It's mostly cheese and meat with a few lasagna noodles thrown in for good measure. But it's a good one to last a few days for leftovers and such. Just make sure your health insurance is paid up.
 

• 3 lbs ground chuck
• 1 large onion, chopped
• 1 large green pepper, chopped
• 5 cups shredded Mozzarella cheese (one 2-cup and one 3-cup package will work)
• 5 cups shredded cheddar cheese (same deal with the package)
• 3-oz can Parmesan cheese
• 12 slices American cheese
• 16-oz can tomato sauce (large can)
• 12-oz can tomato paste (large can)
• 1/2 cup water
• 6 lasagna noodles
• 2 T butter
• italian seasoning
• garlic powder
• deep lasagna pan
• bay leaf (optional)
• marjoram (optional)

Brown the chuck in large container or electric skillet and stir in about 1 T garlic powder and 3-4 T italian seasoning - drain well.
Melt butter in separate pan, add 1 t garlic powder and saute onions and green peppers.
Add onion mixture to drained beef.
Add tomato paste, sauce, water and bay leaf - mix well.
Simmer 1.5 hours, stirring occasionally - taste after an hour to adjust seasonings - add 1 t marjoram during last 30 minutes if desired.
Boil noodles as directed and drain.
Layer pan as follows:
 

3 noodles
1/2 meat mixture
6 slices American cheese
2-cups each of Mozzarella and cheddar cheeses

3 noodles
last 1/2 of meat mixture
6 slices American cheese
3-cups each of Mozzarella and cheddar cheeses
top with the 3-oz can Parmesan cheese

Bake at 350 for 30 minutes or until top is brown - allow to sit for 5-10 minutes before serving.

I don't know about you guys, but I get tired of paying so much for these things at a restaurant, when on a good day they are $3.99 a pound in the grocery. The secret is getting a good barbeque sauce - I'll leave that up to you, but when you get one, pour it into a saucepan, add a little brown sugar and some bourbon - and you're ready to rock.
 

• 1 to 1-1/2 pounds ribs per person
• rib spice from Big Lots (don't laugh - it's the best). If you can't find that, use some chili powder, cayenne, salt, pepper, seasoning salt.
• barbeque sauce

Preheat oven to 325"
Rinse the ribs and pat dry.
Coat both sides with the dry seasonings.
Sear on hot grill for 3-5 minutes per side (or under broiler until seared)
Wrap in heavy-duty aluminum foil.
Bake in oven for three hours.

Carefully unwrap ribs and discard juices.
Allow to cool to room temperature.
Finish on grill using favorite barbeque sauce (5-10 minutes per side)

OK - here's the confession - I haven't tried this yet. That's why it's a scan rather than the real deal. I just haven't had time, and BBQ season is almost over. So, before I lost the damned thing, I thought I'd put it up here. If you make it, let me know how it turns out - If I make it before you do, you'll be the first to know...

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Chicken on Dried Beef

This might sound pretty ugly, but I swear it's good...

• 1-2 boneless chicken breasts
  
• 1 can (jar) dried beef
• 1 can Cream of Mushroom soup
• 1 8-oz carton of sour cream

Preheat oven to 250"
Open dried beef and place in 9 X 13" baking pan, two slices in a stack, evenly spaced - you should get about 6 stacks in there
Cut the chicken in pieces to fit the beef rounds - thick, thin, however you like - and place the slices on the beef
Mix the soup and sour cream and spread over chicken
Bake 2.5 - 3 hours

NOTES:

• You can make everything low-fat, if you like
• The original recipe called for wrapping each chicken piece with a slice of bacon, but I haven't tried that yet. If you do, let me know how it is...

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Round Steak and Beer

• 2-3 pounds round steak, cut into serving pieces (about 2" X 4" or so)
• 2 Tbs oil
• garlic powder
• 4 C onions, sliced into rings and separated
• 2 Tbss flour
• 1 tsp thyme
• 1 Tbs brown sugar
• 1C beef broth
• 1-1/2 tsp salt
• 1 can full-bodied beer (the cheaper the better)
• 1 celery stalk, halved
  

Brown steak in oil and remove from pan.
Cook onions and garlic powder until onions are limp. Remove from pan.
Brown flour in oil and juices.
Add all remaining ingredients. Stir.
Top with celery stalks
Cover and cook slowly for 2 hours.
Remove celery and serve.

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