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MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chuckwagon Stew Categories: Main dish Yield: 6 servings 2 1/2 lb Beef cubes.(5 cups) 2 T All-purpose flour 1 T Paprika 1 t Chili powder 2 t Salt 3 T Lard 2 x Sliced onions 1 x Clove garlic, minced 28 oz Can tomatoes 3 T Chili powder 1 T Cinnamon 1 t Ground cloves 1/2 t Dry chrushed red peppers 2 c Chopped potatoes 2 c Chopped carrots Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Adzuki Bean Stew Categories: Main dish, Vegetarian, Vegan Yield: 4 servings 4 oz Adzuki beans - soaked overnight 2 oz Margarine 1 Onion; chopped 2 Garlic cloves; crushed 1 lb Leeks; trimmed, - washed well & sliced 1 Carrot; diced 8 oz Mushrooms; wiped & sliced 1 tb Hungarian paprika, sweet 1 pn Cayenne pepper; to taste 2 tb Wholewheat flour 1/2 pt Vegetable stock 1 tb Soy sauce 1 tb Tomato paste 1 lb Chopped tomatoes Salt & pepper; to taste Parsley; chopped, to garnish MMMMM-------------------------DUMPLINGS------------------------------ 4 oz Wholewheat flour 1/4 ts Salt 1 oz Margarine 3 tb Parsley, half if using dried 3 fl Water (or milk if preferred) -OR- less, as needed Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil. Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving. FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings. Serves 4 to 6. Courtesy of Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ARGENTINIAN STEW IN A PUMPKIN SHELL Categories: Main dish Yield: 6 servings 2 lb Beef stew meat, - cut in 1 1/2-in. cubes 1 lg Onion; chopped 2 Garlic cloves; minced 3 tb Oil 2 lg Tomatoes; chopped 1 lg Green bell pepper; chopped Salt, pepper 1 ts Sugar 1 c Dried apricots 3 White potatoes, - peeled and diced 3 Sweet potatoes, - peeled and diced 2 c Beef broth 1 md Pumpkin Butter or margarine; melted 1/4 c Dry sherry 1 cn Whole kernel corn (1 lb), - drained Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Greek Stew Categories: Greek, Main dish, Ethnic, Beef Yield: 6 servings 3 lb Stew meat, chopped 5 T Butter 1 x Salt 1 x Pepper 1 ea Onion, chopped 1 ea 6 oz can tomato paste 2 T Red wine vinegar 1 ea Clove garlic, diced 1 1/2 c Water 1 ea Bay leaf 2 lb Small white onions 1/2 lb Mushrooms, sliced 3/4 lb Jack cheese, grated In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Short Ribs with Stewed Tomatoes Categories: Beef, Mine, Thrift, Echo Yield: 4 servings 4 lb Beef rib short ribs 2 tb Cooking fat Salt Pepper 1/2 c Onion; chopped 1/4 c Green pepper; chopped 2 lb Canned stewed tomatoes 1 ts Chili powder; to taste Hot fluffy rice; or Cooked noodles 1. In a Dutch oven, or large pan with tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add green pepper, tomatoes, and chili powder. If desired, break up large tomato chunks with potato masher or fork. 4. Return meat to pan. Cover tightly and simmer for 1 1/2 to 2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. 5. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. Skim any excess fat from sauce. 7. Serve meat and sauce over rice or noodles. From: The More Beef for Your Money Cookbook MMMMM Charrin' off the Ol' Point..from the O :-) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-11-93 (09:01) Number: 62106 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Groundnut Stew II Categories: Main dish, Vegetarian, African Yield: 6 servings 2 c Chopped onions 2 tb Peanut oil 1/2 ts Cayenne 1 ts Garlic cloves, pressed 2 c Chopped cabbage 3 c Cubed sweet potatoes 3 c Tomato juice 1 c Apple juice 1 ts Salt 1 ts Grated fresh ginger 1 tb Cilantro, chopped 2 ea Chopped tomatoes 1 1/2 c Chopped okra 1/2 c Peanut butter Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick. "Sundays at Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Vegetable Stew with Nut Dumplings Categories: Main dish, Vegetarian Yield: 4 servings 1/2 lb Potatoes 1 ea Parsley sprig 1/4 lb Carrots 1 ea Celery leaf 1/4 lb Parsnips 2 oz Onions 1/4 lb Turnips 2 tb Oil 1/2 tb All purpose flour ---------DUMPLINGS---------- 2 tb Oil 4 tb Wholewheat flour 1/4 c Wholewheat breadcrumbs 1/4 c Finely chopped walnuts Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. "The Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spicy Mixed Vegetable Stew (Yetakelt W'et) Categories: African, Main dish, Vegetarian Yield: 4 servings 1 c Finely chopped onions 2 ea Garlic cloves, pressed 1 tb Berbere 1 tb Hungarian paprika 1/4 c Ghee 1 c Green beans, sliced 1 c Carrots, chopped 1 c Potatoes, cubed 1 c Tomatoes, chopped 1/4 c Tomato paste 2 c Vegetable stock Salt & pepper 1/4 c Fresh parsley Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender. Add salt & pepper to taste & mix in the parsley. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spicy Lentil Stew (Yemiser W'et) Categories: Main dish, N. africa, Vegetarian Yield: 8 servings 1 c Lentils 1 c Onions, chopped 2 ea Garlic cloves, chopped 1/4 c Ghee 1 tb Berbere 1 ts Ground cumin 1 tb Sweet Hungarian paprika 2 c Tomatoes, chopped 1/4 c Tomato paste 1 c Vegetable stock 1 c Green peas, fresh or frozen Salt & pepper Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. "Sundays at Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Irish Stew (1) [ballymaloe] Categories: Irish, Lamb Yield: 6 servings 3 lb Lamb neck chops 4 Med-sized onions 1 Lamb fat or beef dripping 1 Salt and pepper 1 tb Chopped parsley 4 Med-sized carrots 1 tb Butter 4 Potatoes 2 1/2 c Stock or water 1 tb Chopped chives Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Greek Vegetable Stew Categories: Main dish, Greek, Vegetarian Yield: 4 servings 2 md Zucchini, sliced 1 md Eggplant, sliced & peeled 2 md Onions, sliced 1/2 lb Small okra, stemmed 1 c Green beans, halved 1 lg Potato, thinly sliced 4 md Tomatoes, peeled & sliced Olive oil 2 tb Fresh basil leaves 2 ea Garlic cloves, minced Salt & pepper Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spanish Vegetable Stew with Eggplant Categories: Main dish, Casseroles, Vegetarian, Spanish Yield: 4 servings 5 tb Olive oil 4 md Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, chopped 1 md Eggplant, peeled & cubed 1/8 ts Cayenne 1/4 ts Paprika Salt In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry. Vera Gewanter "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chunky Vegetable Stew with Chickpeas Categories: Vegetarian, Main dish Yield: 6 servings 2 tb Oil 2 Garlic cloves 1 c Chopped onions 2 Celery stalks -cut into 1/2 pieces 2 Carrots; cut into discs 2 md Parsnips; cut into discs 1 lg Potato; cubed 3 c -Tomato juice, plus: 5 c -Water 1/2 c Chopped parsley 1 ts Marjoram or oregano Salt and pepper; to taste 1 cn Chickpeas; drained 2 c Shredded cabbage (optional) Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93 Shared by Pat Buttons MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Elephant Stew Categories: Stews, Main dish, Crowds Yield: 3800 servings 1 Elephant (med. size) 2 Rabbits Gravy Cut elephant into bite-size pieces. Add gravy and cook over a kerosene fire for four weeks at 465F. This will serve 3800 people. If more are expected add the two rabbits, but only if absolutely necessary as most people don't like hare in their stew. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spanish Vegetable Stew with Squash Categories: Main dish, Spanish, Vegetarian Yield: 4 servings 3 lg Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, peeled & chopped 1 lb Yellow squash, chopped 2 md Potatoes, cubed 5 tb Olive oil 2 ea Garlic cloves, minced 2 tb Chopped parsley 1 1/2 ts Salt Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Moroccan Vegetable Stew with Roasted Buckwheat Categories: Main dish, Vegetarian, Vegan Yield: 6 servings 2 tb Olive oil 2 Garlic cloves -- coarsely chopped 1 ts Grated fresh ginger 1 ts Ground cumin 1 ts Ground cinnamon 1/2 ts Ground tumeric 2 sm Onions; quartered 3 md Carrots; coarsely chopped 4 Baby turnips -- trimmed and quartered 1/2 lb Sweet potatoes -- peeled and cubed 1 c Tomato juice 1 c Water 1 1/2 c Cooked chick-peas 1/2 c Seedless raisins 2 sm Zucchini; thinly sliced 1 1/2 c Button mushrooms -- halved if large 2 tb Chopped fresh parsley Salt Freshly ground black pepper 3 c Water 2 1/2 c Roasted buckwheat (kasha) 2 tb Olive oil 1/2 ts Salt 1/2 c Cashew nuts, toasted Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brunswick Stew I Categories: Chicken, Stew, Colonial Yield: 8 servings 6 lb Stewing hen (or two 3 lb broilers) 2 lg Onions, sliced 2 c Okra, cut (optional) 4 c Fresh OR 2(l lb cans tomatoes) 2 c Lima beans, frozen 3 md Potatoes, diced 4 c Corn cut from cob OR 2 (cans of corn, 1 lb each) 3 ts Salt 1 ts Pepper 1 tb Sugar Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours. Remove chicken and let cool. Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken deboned and diced, or in sections. Add the seasonings. NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew. ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day. Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken from The Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brunswick Stew II Categories: Chicken, Stew, Southern Yield: 6 servings 1 Whole chicken, cut up 1 Onion, quartered 2 Ribs of celery, diced 1 ts Salt 1/8 ts White pepper 1/4 ts Black pepper 10 oz Frozen small limabeans 16 oz Frozen white shoepeg corn 1 lb Canned tomatoes 3 sm Potatoes, cubed 1/3 c Ketchup 2 tb Vinegar 1 tb Brown sugar 1 ts Worcestershire 1/2 ts Tobasco 1/4 ts Marjoram (dried) Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram. Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving. From Virginia Hospitality 15th edition, 1990. Typed by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Green Chile Stew With Rork Categories: Southwest, Native Yield: 8 servings 3 lb Boneless pork, cubed 1/2" 3 tb Peanut oil 3 Stalks celery, chopped 2 Medium tomatoes, diced 7 Green chiles, roasted, -peeled, seeded, chopped 4 Cloves garlic, peeled and -crushed Chicken stock or water to -cover Salt to taste Jalapeno salsa (optional) Brown the pork in oil in batches in a heavy iron skillet. Place the meat in a 3-4 quart covered casserole and add the remaining ingredients. Deglaze the skillet with the chicken broth (water) and add to the casserole. Barely cover the ingredients with water or broth. Cover and simmer until the stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Yetakelt W'et (Spicy Mixed Vegetable Stew) Categories: Ethiopian Yield: 6 servings 1 c Onions, finely chopped 2 Garlic cloves, pressed 1 tb Berbere (dry) 1 tb Sweet Hungarian paprika 1/4 c Niter Kebbeh 1 c Green beans, cut in thirds 1 c Carrots, chopped 1 c Potatoes, cubed 1 c Tomatoes, chopped 1/4 c Tomato paste 2 c Vegetable stock Salt and pepper to taste 1/4 c Chopped fresh parsley(OPT) Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.] Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese. Copied from "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9. Comment from book: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind. Comments from the Shipps: Don't stop with just two dishes, make a banquet. You will need several friends to help eat it all, but it will make for a very interesting and satisfying evening. The Moosewood book describes how to make a hearty vegetable stock. We have found a vegetarian vegetable bouillon made by Knorr that is a reasonable substitute with much less effort. from Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gila Stew Categories: Wild game, Kooknet, Cyberealm Yield: 1 servings 1 lg Gila Monster 1/2 c Butter 1/2 c Truffles 1/2 lb Brie 1 qt Chablis Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bohemian Stew Categories: Main dish, Beef Yield: 10 Servings 2 1/2 lb Beef stew meat 2 c Chopped carrots 2 c Chopped celery 3 ea Onions, cut up 3 tb Tapioca 1 tb Sugar 1 cn Tomatoes (28 oz size) 1 c Diced potatoes 2 ea Bay leaves 1/2 c Frozen peas 1 tb Salt 1/2 ts Pepper 3/4 c Hot water Combine all ingredients into heavy cookware. Bake covered at 250 degrees F for five hours, stirring occasionally. Serve with dumplings or boiled potatoes or buttered noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Company Stew Categories: Main dish, Beef Yield: 8 Servings 2 lb Beef(cubed) 2 ea Onions cut in eighths 4 ea Stalks celery cut diagonally 5 ea Carrots cut diagonally 12 oz Tomato juice 1 tb Sugar 1 ts Salt 1/4 ts Pepper 1/4 ts Basil 4 ea Potatoes sliced 1" thick 1/3 c Quick cooking tapioca Combine all ingredients except potatoes. Bake at 300 degrees F for 2 1/2 hours. Add potatoes and bake for another hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Ardshane House Irish Stew Categories: Ethnic, Main dish, Cyberealm, Meats Yield: 6 servings 4 lb Middle neck of lamb, cut in One inch chunks 4 lb Potatoes, peeled 10 sm Onions, sliced 2 oz Pearl barley 2 pt Beef stock Salt and pepper to taste "That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!" From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken-Thyme Stew with Sour Cream Categories: Cyberealm, Ww, Poultry, Mom's best, Kooknet Yield: 4 Servings 15 oz Boneless chicken breasts 1 tb + 1 tsp olive oil 1/2 c Chopped onion 2 cl Garlic, minced 1 tb Flour 1 1/2 c Sliced mushrooms 1 c Chicken broth 2 tb Chopped parsley 1 1/2 ts Dried thyme 1 ts Chicken seasoning(I added) 1 oz (2 T) dry sherry 1/4 ts Black pepper 1/4 c Nonfat sour cream 1. Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm. 2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. 3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixutre has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute. 4. Remove the skillet from the heat and stir in the sour cream. NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT! Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30 optional calories. Nutritional information: 211 calories, 27 gm protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg sodium. Source: Weight Watchers Cookbook, 1993 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: LOIS'IRISH STEW Categories: Cyberealm, Irish/brit, Main dish Yield: 6 Servings MMMMM----------------------FROM LOIS FLACK--------------------------- MMMMM----------------CYBEREALM BBS (315)786-1120--------------------- * * * * * * * 2 lb Lamb, cut in 1-inch cubes 1 lb Potatoes, peeled and cut - in cubes 1 lb Carrots, peeled and sliced 1 lb Onions, quartered and sliced 2 Bay leaves 1/2 ts Oregano 1/2 ts Thyme, crushed 1/2 ts Rosemary Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30 minutes. Remove the herb bag and serve. Serves 6 to 8. Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Split Pea Stew Categories: Cyberealm, Casseroles Yield: 8 Servings 1 lb Beef Stew 3 sl Bacon 1 Onion,cut into eights 6 c Water 1 c Dry Split Peas 1 Lime,juice and rind 2 ts Salt 1/4 ts Nutmeg 1/4 ts Turmeric 16 oz Whole Kernel Corn,drained 16 oz Carrots,drained In a dutch oven, brown beef with bacon. Add onion and 2 cups water. Simmer 1 hour. Add 4 cups of water, split peas, lime juice and rind, salt, nutmeg and turmeric. Simmer one hour more. Add corn and carrots. Heat therough, serve. From Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: French Stew Categories: Cyberealm, Ethnic, Stews Yield: 6 Servings 2 lb Stew beef 1 c Burgundy 1 cn Cream of mushroom soup 1 pk Dry onion soup mix 1 c Onions (small) [cooked] 1 c Baby carrots [cooked] 1 c Green olives 1) Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix... mixing well... 2) Bake in a 250° oven for 4½ hrs... then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread... Calories... 543 Cholesterol... 107mg Fat... 41.6g Sodium... 1497mg Prot... 28.5g Carbo... 9.4g Potas...440mg Source... "Bill Siaff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs home of KookNet, in Watertown NY (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef Stew with Bouquet Garni Categories: Stews, Meats, Cyberealm Yield: 6 Servings MMMMM-----------------------MARINATED BEEF---------------------------- 1 Clove Garlic 10 Black Peppercorns, Crushed 8 Whole Allspice 1 ts Salt 1 c Dry Red Wine 3 lb Beef Rump Roast, in 1" cubes MMMMM-------------------------BEEF STEW------------------------------ 3 tb Olive Oil 2 c Beef Bouillon MMMMM-----------------------BOUQUET GARNI---------------------------- 1 Bay Leaf 1 Sprig Fresh Thyme 4 Black Peppercorns 1 Clove Garlic, all tied up in A cheesecloth 3 md Carrots, peeled and Quartered 1 lb Small White Onions, peeled 1 lb Turnips, pared and Quartered 12 White Mushroom Caps 10 oz Package Frozen Peas Salt and Pepper Chopped Fresh Parsley Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes. Preheat oven to 350°F. Layer carrots, onions, turnips and mushrooms atop meat mixture in casserole. Cover and bake at 350°F for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Stewed Tomatoes with Potato Peasant Purses Categories: Main dish, Cyberealm Yield: 3 Servings STEWED TOMATOES 1 md Yellow onion 1 sm Red or yellow pepper 1 Stalk celery 2 tb Canola oil 3 lb Ripe tomatoes, coarsely chop 7 Sprigs fresh parsley 1/2 c Light brown sugar Juice of 2 lemons 1 ts Salt 1/2 ts Fresh ground black pepper PEASANT PURSES 6 lg Cabbage leaves (savoy) 1 md Yellow onion, chopped 1/3 c Butter 1/2 c English peas 2 tb Water 3 c Mashed potatoes 2 Eggs, lightly beaten Salt and pepper to taste 12 Green chives Chop the onion, bell pepper and celery into 1/2 inch pieces. In a large stainless steel pot, saute the vegetables in the oil over medium heat until translucent. Peel, seed and chop the tomatoes (I just core them and put them in the blender so we get the vitamins from the skins). Add tomatoes and parsley to the vegetables and cook covered over low heat for 20 minutes. Remove parsley sprigs. Season with 1/4 cup brown sugar, lemon juice, salt and pepper. Cook for 10 minutes longer and taste for seasoning. Add more sugar or salt, to taste. Keep warm until ready to serve. (At this point, I added a small amount of cornstarch to thicken the sauce.) In a 2-quart pot of boiling water, blanch the cabbage leaves until wilted; drain and cool. In a saute pan over medium heat, sweat the onion in butter. Add peas and water, cover for 2-3 minutes. Remove cover and cool slightly. Meanwhile, in a large bowl, blend the mashed potatoes with eggs. Stir in the onion and pea mixture. Salt and pepper generously. Flatten a cabbage leaf, cutting out any thick, unpliable stem. Place a generous 1/2 cup of potato mixture in the center of two leaves laid to overlap. Pull the leaves together, forming a pouch and tie with 2 chives. Just before serving, reheat the pouches for approximately 15 minutes in a steamer or a shallow pan of boiling water. Place each pouch on a plate covered with the warm stewed tomatoes. These purses go nicely with grilled English-style sausages or bratwurst. A sprinkling of grated cheddar cheese on top is a perfect complement to this dish. The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of this dish. From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins Publishers, San Francisco, 1994. Typed for you by Loren Martin,Big Cabin, OK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Venison Stew from Fred Goslin Categories: Cyberealm, Stews, Wild game Yield: 6 Servings 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 ts 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Porcupine Stew Categories: Cyberealm, Wild game Yield: 1 Cups 1 Porcupine carcass [butchered 1/2 c Vinegar 8 c Water 1 Beef bouillon cube 2 ts Salt 1 lg Carrot [chopped] 2 sm Onions [chopped] 1/2 Green bell pepper [chopped] 3 tb Flour 1/4 c Water 8 oz (1 can) Corn [drained] 4 c Rice [cooked] 1) Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary... Cool and debone... 2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. 3) Blend the flour and the remaining 1/4 c water and stirr into the stew, add the corn and simmer for 5 min. stirring constantly... 4) Serve over hot cooked rice with hot rolls or french bread and grated cheese... Source: Paula Anne Jay, Star Lake NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Savory Wild Goose Stew Categories: Cyberealm, Wild game, Kooknet Yield: 10 Servings 3 Geese [boned & cubed] 1/2 c Flour 1/2 c Oil 2 (envelopes) onion soup mix 5 Carrots [quartered] 4 Celery stalks [chopped] 8 sm Onions 2 c Frozen green beans 8 oz Fresh mushrooms [sliced] 1 ts Sweet basil 1 ts Tarragon 2 (cloves) Garlic [crushed] 2 Bay leaves 6 lg Potatoes [peeled & quartered Cavendars Greek seasoning to Taste 1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375° for 2 hours... 3) Reduce heat to 275°, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Linda Sue's Tomato Stew Categories: Stews, Kooknet Yield: 4 Servings 3/4 c Smoked Bacon, diced 1 Purple Onion, chopped 4 c Vine-Ripened Tomatoes, Chopped or 4 c Stewed Tomatoes Salt Ground Pepper 1/2 ts Tabasco Sauce 5 Biscuits, broken into pieces Or 4 sl Bread, broken into pieces 1 ts Sugar Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook over medium-low heat, stirring often, until onions are soft and bacon is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce. Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2 or three minutes more. Taste, and if too acid, add sugar to balance flavors. Serve hot. (This is good cold, too.) Per Serving: Calories: 319, Protein: 6g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: (if using canned stewed tomatoes) 946mg, Fiber: 2g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Ground Nut Stew Categories: Stews, Kooknet Yield: 4 Servings 1 lg Sweet Potato, peeled and Cubed 4 md Carrots, peeled and chunked 1 tb Peanut Oil 1 lg Onion, chopped 2 Cloves Garlic, minced 1 tb Fresh Ginger, minced 2 ts Ground Coriander 3 Tomatoes, chopped 1 lg Zucchini, cubed 2 c Tomato Juice 1/2 c Peanut Butter Salt Pepper Steam or boil sweet potato and carrots until tender-crisp, 5 to 7 minutes. Set aside, reserving 1/2 cup cooking liquid. Heat oil in large pan or Dutch Oven over medium heat. Add onions, garlic and ginger and saute 5 minutes. Add coriader and saute 2-3 minutes. Add tomatoes, vegetable liquid and zucchini. Cook, uncovered, over low heat until zucchini is just tender, about 10 minutes. Stir in sweet potatoes, carrots, tomato juice and peanut butter. Simmer until heated through, 5-10 minutes. Season to taste with salt and pepper Source: Portland Oregonian MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Shanghai Pork Stew Categories: Meats, Main dish, Stews, Microwave, Kooknet Yield: 4 Servings 1 lb Boneless Pork; cut into 1" -cubes 2 Cloves Garlic; minced 1/2 ts Orange Peel; grated 2 tb Cornstarch 1 cn Beef Broth 1 ts Ground Ginger 1/4 ts Salt 1 c Carrots; sliced 1/2" thick 1 c Red and Green Bell Peppers; -cut in 1 1/2" strips In a 3 quart microwave-safe casserole dish, combine pork, garlic and orange peel. Cover; microwave on HIGH (100%) for 7 minutes, or until pork is no longer pink, stirring once during cooking. Drain. Stir cornstarch and water until smooth. Add to pork mixture along with remaining ingredients. Cover; microwave on HIGH (100%) for 9 minutes, or until vegetables are tender, stirring once during cooking. Source: Campbell's Soup Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Paula's Vegetable Barley Stew With Lentils (V Categories: Digest, Dec. Yield: 1 Servings MMMMM----------------------COOK SEPARATELY--------------------------- 1 c Pearly barley 4 c Water MMMMM--------------------SAUTE IN A LARGE POT------------------------- 1/4 c Vegetable broth 1 c Diced tomatoes (canned is Okay) 1/2 c Diced green chilies (canned Is okay) 4 Cloves chopped garlic 2 md Chopped onions MMMMM----------------------ADD TO THE SAUTE--------------------------- 1 lb Chopped green cabbage 1 Finely diced medium Zucchini 1/2 bn Cilantro 1 c Lentils x The cooked barley 1/2 ts Cumin pn Oregano 3 qt Vegetable broth Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the rest of the vegetables] Simmer everything for at least an hour. Add salt and black pepper to taste. Top with chopped cilantro just before serving. Serves 12 to 15. Note: This is even better the next day Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13 Issue 13] FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80ß MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Lentil-Vegetable Stew (T) Categories: Digest, Dec. Yield: 6 Servings 1 Cup(s) Lentils 4 Cup(s) Vegetable Stock 1 Cup(s) Onion chopped 2 md Garlic clove minced, 1 Medium 2 Cup(s) Carrots sliced 1/2 Cup(s) Leeks 2 Cup(s) Turnip 2 md Potato raw w/o skin 1 Cup(s) Celery, diced 1/2 Teaspoon(s) Rosemary dried 28 Ounce(s) Tomato canned, Crushed 1/2 Teaspoon(s) Pepper 1 Tablespoon(s) Lemon juice 3 Tablespoon(s) Parsley fresh Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley. Serve hot. Nutritional Analysis Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g) Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 Wine Jelly Sans Gelatin Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80ß MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SANTA ANITA RACETRACK BEEF STEW Categories: Stews, Beef, Salli's Yield: 6 Servings 3 T Shortening 1/2 lb Onions, minced 1/4 lb Shallots, minced 2 lb Top sirloin or chuck beef, Cut into 1-inch cubes 1/2 c Seasoned flour 1 qt Beef broth, approximately 1 lb Carrots, peeled and cut into Chunks 1 lb Celery, cut into chunks 1/2 lb Leeks, white part only, cut Into chunks 1 lb Tomatoes,peeled & quartered 1 lb Potatoes, peeled & sliced Salt, pepper Melt the shortening in a large saucepan. Add the onions and shallots. Saute 5 minutes or until tender. Dredge the meat in flour, shaking off the excess. Saute the meat until lightly browned, about 10 minutes. Add the beef broth. Cook until meat is almost done, about 30 monutes. Then add the carrots, celery, leeks and tomatoes. Cover and simmer over medium heat about 20 minutes. Add the potatoes and cook 20 to 25 minutes, or until the potatoes and vegetables are done. Add more beef broth, if necessary. Season to taste with salt and pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: 4 Hour Beef Stew Categories: Main dish, Meats, Cajun Yield: 6 Servings 1 1/2 lb Cubed stew beef 2 Onions, quartered 1 cn Tomato sauce (small) 5 Carrots, cut in chunks 2 tb Tapioca Potatoes Mix all ingredients, except potatoes , and place in casserole. Cover top with raw potatoes. Cover and bake at 250 F. for 4 hrs. C. Younker--Shreveport, La. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chinese Beef Stew Categories: Chinese Yield: 6 Servings 3 lb Brisket of beef or stew beef 4 tb Peanut oil MMMMM---------------------------SAUCE-------------------------------- 2 ml Fermented red bean cake * 3 tb Hoisin sauce 4 tb Shaoxing wine or dry sherry 4 tb Thin soy sauce 1 tb Minced garlic 1 Whole star anise 1 ts Roasted and crushed -Szechwan peppercorns 1 ts Five spice powder 2 ts Sugar 6 c Water 1 lg (about 1 1/2 to 2 lbs) -Chinese (icicle) radish, -roll cut. Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this manner, or even veal shanks. Almost any cut of meat or organ that requires extensive cooking does well if braised. The strong sauce keeps the meat flavorful throughout. Turnips or carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste that holds up well to braising. [Make a diagonal slice, roll daikon 1/4 turn and slice again. Continue rolling and cutting until done. S.C.] * [This is nice if you have some laying around, but don't worry if you don't. The taste can be somewhat bizarre for a Westerner, but it won't overwhelm the dish S.C.] 1. The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round. 2. Trim away the outer layers of fat. 3. Cut the meat into 1 1/2 inch strips. 4. Cut the strips into cubes. 5. Brown the meat on all sides in a wok over a high flame in 3 tablespoons of the oil. Set it aside. 6. In the remaining 1 tablespoon of oil, over a high flame, break up the red bean curd with a spatula. 7. Add the remaining sauce ingredients. Bring them to a boil. 8. Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hours. After 1 1/2 hours, add the roll-cut radish. Cook for 30 minutes more, until both the beef and radish are tender. 9. Serve the stew immediately. Makes 6 servings. From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 1981. Posted by Stephen Ceideburg December 18 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Dutch Stewed Potatoes Categories: Penndutch, Vegetables Yield: 1 Servings 2 c Potato, raw, diced 1/2 ts Salt 1 ts Parsley, minced 2 ts Flour 1 tb Butter 1 ds Pepper 1 Onion, sliced Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baja Seafood Stew Categories: Stews, Seafood, Vegetables, Fish Yield: 6 Servings 1/2 c Onion; Chopped, 1 Medium 1/2 c Green Chiles; Chopped 2 ea Cloves Garlic;Finely Chopped 1/4 c Olive Oil 2 c White Wine; Dry 1 T Orange Peel; Grated 1 1/2 c Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 t Basil Leaves; Dried 1 t Salt 1/2 t Pepper 1/2 t Oregano Leaves; Dried 28 oz Italian Plum Tomatoes; * 24 ea Soft-shell Clams; Scrubbed 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 lb Fish; ** 6 oz Crabmeat; Frozen, *** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~--------------------------------------------------------------------- ~-- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish, Main dish Yield: 9 Servings 1 ea Onion, large diced 2 c Celery, diced 3 ea Potatoes, small diced 3 c Boiling water 2 c Skimmed milk 1 1/2 lb Cod or Flounder 2 c Broccoli, diced 2 c Cauliflower, diced 1 1/2 t Salt 1/2 t Pepper 1/2 t Marjoram 1/2 t Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Salmon Stew Categories: Soup, Stew, Fish, Sthrn/livng Yield: 4 Servings 1 qt Milk 1/2 c Butter (or marg.) 16 oz Salmon; drained, bones -removed, and flaked 1/2 c Milk 1/4 c Flour, all-purpose Salt; to taste Pepper; to taste Combine 1 quart milk and butter in a Dutch oven; place over medium heat until butter melts. Stir in salmon. Combine 1/2 cup milk and flour, blending until smooth; add to salmon mixture, stirring well. Bring to a boil; lover heat. Add salt and pepper; simmer 5 minutes. SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Manhattan-Style Seafood Stew Categories: Stews, Fish, Kooknet Yield: 4 Servings 5 sl Bacon, chopped 1 1/2 lg Onions, chopped 5 lg Shallots or Green Onions, Chopped 5 1/4 lb Cans Italian Plum Tomatoes, Drained 24 oz Bottled Clam Juice 3/4 c Dry White Wine 3 Bay Leaves 1/4 ts Dried Red Pepper, crushed 1 lb White Rose Potatoes, peeled, Quartered lengthwise, and Thinly sliced Salt Ground Pepper 3 1/2 lb Clams, well scrubbed 1/2 lb Sea Scallops, halved Crosswise 1/2 lb Uncooked Medium Shrimp, Peeled and deveined, with Tails left intact 30 Fresh Basil Leaves, thinly Sliced 1 tb Lemon Peel, julienned Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally. Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Meatball Stew with Dumplings Categories: Hamburger, Main dish, Meats, Vegetables Yield: 4 Servings Recipe Of Basic Meatballs; * 1/4 c Dairy Sour Cream 15 oz Potatoes;Drained&Sliced, 1Cn 10 1/2 oz Cream of Celery Soup; ** 16 oz Vegetables; *** Egg Or Parsley Dumplings MMMMM-----------------------EGG DUMPLINGS---------------------------- 2 c Biscuit Baking Mix; Bisquick 2 tb Milk 2 Eggs; Lg. MMMMM---------------------PARSLEY DUMPLINGS-------------------------- 2 c Biscuit Baking Mix; Bisquick 2/3 c Milk 2 tb Parsley Flakes * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. ~--------------------------------------------------------------------- ~-- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef & Tequila Stew Categories: Beef, Vegetables, Beans, Mexican, Garlic Yield: 6 Servings 2 lb Meat * 1/4 c Unbleached Flour 1/4 c Vegetable Oil 1/2 c Onion, Chopped 2 Bacon, Slices, Cut Up 1/4 c Carrot, Chopped 1/4 c Celery, Chopped 1/4 c Tequila 3/4 c Tomato Juice 2 tb Cilantro, Fresh, Snipped 1 1/2 ts Salt 15 oz Garbanzo Beans 4 c Tomatoes, Chopped 2 Cloves Garlic, Fine Chopped * Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks. ~--------------------------------------------------------------------- ~-- Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Caldillo ( New Mexican Green Chili Stew ) Categories: Mexican, Main dish, Soups Yield: 4 Servings 2 lb Lean beef round or pork 3 Medium potatoes, diced 1 Large garlic clove, minced 6 Green chili peppers 2 tb Oil 1/2 c Onion, sliced 2 ts Salt Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Green Chile Stew Categories: Vegetables, Mexican Yield: 4 Servings 3 lb Lamb, Boneless Shoulder 1 c Onion, Chopped 3 Cloves Garlic, Fine Chopped 1/4 c Vegetable Oil 2 c Chicken Broth 1 ts Salt 1 ts Juniper Berries, Crushed 3/4 ts Pepper 1 tb Unbleached Flour 1/4 c Water 4 md Poblano Chiles * 2 tb Lemon Peel, Finely Shredded * Poblano Chiles should be roasted and peeled. ~--------------------------------------------------------------------- ~-- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: (Not Just the Regular) Beef Stew Categories: Meats, Soups/stews Yield: 8 Servings 2 lb Beef tenderloin -- 1-inch Cubes Flour -- for dredging 2 tb Butter 2 tb Oil 2 Cloves garlic -- minced Salt and pepper 2 c Dry red wine 2 Cubes beef bouillon (dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated 1 Onion (studded with 2 cloves) 2 ts Thyme 1 Bay leaf 8 Red potatoes -- quartered 8 Carrots -- sliced 4 Stalks celery -- sliced 8 Tiny white onions 1 c (or 2) tomato juice Handful fresh parsley -finely chopped Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: 5 Hour Beef Stew Categories: Beef, Soups Yield: 8 Servings 3 lb Stew meat -- cubed 2 oz Red wine 1 cn Tomatoes with green chilis Large 1 tb Sugar 1 pk Frozen peas 1 tb Salt 6 Carrots -- sliced 1 ts Pepper 3 md Potatoes -- cubed pn Thyme 3 md Onions -- coarsely chopped pn Marjoram 1 c Celery -- chopped 1 pn Rosemary 3 tb Tapioca -- Instant Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 225~. Not necessary to brown the beef first. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Abodong Pusit (Calamari Stew) Categories: Seafood, Ethnic, Soups/stews Yield: 1 Servings 2 lb Fresh squid; cleaned 3 Cloves garlic; minced 2 tb Vinegar 1 tb Light soy sauce 1 tb Water Salt and pepper to taste In a skillet over medium heat, bring ro a boil the garlic, vinegar, soy sayce, water, salt and pepper to taste. Add the cleaned squids while mixture is still boiling. Cook for another 3-4 minutes. Stir occasionally. Transfer cooked squid to a serving platter. Serve immediately. Tip: Remove the transparent cartillage when clean squid. ADOBONG PUSIT (CALAMARI STEW) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: African Vegetable Stew Categories: Soups Yield: 4 Servings 1 Onion (very large), -chopped 1 Swiss chard bunch 1 cn Garbanzo beans -(known also as chick -peas, ceci, etc.) 1/2 c Raisins 1/2 c Rice, raw 2 Yams Several fresh tomatoes -(or large can) 1 Garlic clove -(or more to taste) Salt and pepper, -to taste Tabasco sauce, -to taste Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. NOTES: * A spicy vegetable stew -- I got this recipe from my mom, who got it from a friend. It's very easy to make. * I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. : Difficulty: easy. : Time: 15 minutes preparation, 30 minutes cooking. : Precision: no need to measure. : Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) : Saints should always be judged guilty until they are proved innocent... : : {amdahl, sun}!rtech!jeff : {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: All Day Rebel Venison Stew Categories: Ethnic, Meats, Soups/stews Yield: 4 Servings 2 lb Venison 1 ts Coarsely ground pepper 2 lg Potatoes, diced 1 cn Tomato sauce 4 Carrots, diced 3 tb Chunky peanut butter 1 c Red table wine 2 ts Soy sauce 2 md Onions, chopped 1 Beef broth to cover 2 Bay leaves 1 Clove garlic, minced 1 1/2 ts Salt 1 ts Thyme Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bamieh or Okra Stew Categories: Meats, Soups/stews, Ethnic Yield: 8 Servings 2 lb Okra, fresh 2 Onions, lg, chopped 2 Garlic cloves 4 tb Butter or oil 2 lb Lamb, beef or veal, cubed 1/2 lb Tomatoes, ripe, sliced 1 tb Tomato paste Salt and pepper 1 Lemon (juice only) Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. THen add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve. >From "A Book of Middle Eastern Food" by Claudia Roden MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef & Onion Stew Categories: Ethnic, Main dish, Soups/stews, Meats Yield: 4 Servings 1 lb Leftover beef (preferably From Pot-au-feu, or from Roast beef) sliced as thinly As possible 4 tb Butter 3 md Yellow onions, sliced thinly And separated into rings Flour 1 tb Plus, red wine vinegar, to Taste Stock, Pot-au-Feu broth, or Canned beef broth. 1 sm Bay leaf 1 Sprig fresh thyme, or sub- Stitute 1 t dried. 1 tb Dijon-type mustard, or to Taste Fresh bread crumbs 1/3 c Chopped fresh parsley 1/2 Lemon, juice -MIKE'S KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well. It will just need more baking time. The following is my favorite variation for a Miroton: Make sure the beef is chilled for easy slicing. Then, slice as thinly as possible. Set aside. In a large skillet, melt the butter and lightly saute the onions. When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux. Stir the mixture thoroughly for 2 - 3 minutes before adding the vinegar and mustard. Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce. Add the spices. Bring the sauce to a boil, then lower heat and simmer for about 30 minutes. Assembly: Pour a layer of sauce into a shallow baking dish. Layer meat slices, always overlapping, alternating with more of the sauce. You should end up with a final layer of sauce. Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef. Check to make sure sauce does not reduce too much. Add more stock if necessary. When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just enough butter over crumbs to moisten them. Return to oven for about 30 more minutes, or until a golden crust forms. Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon. Serve at once. Variations: Add tomatoes, garlic, and/or mushrooms. Instead of vinegar, use a little grated horseradish. In place of some of the stock, use wine. This dish is very flexible. It is also economical, but it doesn't taste like it! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef Stew with Biscuits Categories: Meats, Soups/stews Yield: 4 Servings MMMMM-------------------MICKEY'S GOURMET CKBK------------------------ 2 lb Round steak, cubed 4 tb Oil 4 tb Flour 1/2 c Onion, cut 1/2" pieces 1/2 c Carrots, halves lenghtwise, -cut on bias 1/2 c Celery, cut on bias 3 tb Tomato paste 4 Beef bouillon cubes 2 c Water 3 c BROWN GRAVY 1 ts Paprika 1 Bay leaf 1 ts Garlic Salt and pepper 1 c Peas, cooked MMMMM-------------------BAKING POWDER BISCUITS------------------------ 2 c Flour, sifted 1 tb Sugar 4 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 Egg, beaten 2/3 c Milk Chef Mickey's Village Restaurant, Disney Village Marketplace In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add remaining ingreds except peas. Mix well; simmer on low until meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add peas and serve stew over biscuits. Baking Powder Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs; mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to 3/4" thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 mins or until golden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef Stew with Cumin Seed Categories: Meats, Main dish, Soups/stews, Vegetables Yield: 6 Servings 2 c Unbleached, all-purpose -flour 1 tb Dried thyme 1 ts Salt; plus extra to taste 1/2 ts Freshly ground black pepper -- plus extra to taste 3 lb Beef stew meat; in 1" cubes 1/4 c Olive oil 1 c Dry red wine 1 1/2 c Homemade beef stock 1 c Canned crushed tomatoes 2 tb Ground cuminseed 1 ts Chili powder 1 Bay leaf 8 To 12 white pearl onions 6 Garlic cloves -- peeled and chopped 1/2 c Chopped Italian parsley -- plus extra for garnish 1 1/2 c Green Sicilian olives Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate. Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well on all sides. As they are browned, transfer them to paper towels to drain. When all the meat is browned, discard excess oil but do not wash the kettle. Add the wine, beef stock and crushed tomatoes; set kettle over medium heat. Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan. Return beef to the kettle, then add cuminseed, chili powder and bay leaf and season to taste with salt and pepper. Cover kettle and set it on the middle rack of the oven. Bake at 350 F. for 1 1/2 hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer. Meanwhile, bring a large pot of water to a boil. Cut an "x" in the root end of each pearl onion and drop them into the boiling water for 1 minute. Drain them and drop them into a bowl of cold water. When completely cool, drain and peel them. After the stew has been in the oven about 1 hour, stir in the onions. Continue to cook the stew, uncovered. After another 15 minutes, stir in the garlic, 1/2 cup parsley and the olives. Continue to cook, uncovered, until stew is reduced and thickened to your liking and beef is tender. Transfer to a serving bowl, sprinkle with parsley, and serve immediately. The authors note that "depending on the rest of the menu, this stew seems Mexican or Mediterranean because it is hearty and intriguingly seasoned with cuminseed..." From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with Michael McLaughlin. New York: Workman Publishing Company, Inc., 1982. Pg. 125. ISBN 0-89480-204-6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Belgian Beef Stew Categories: Meats, Soups, Main dish Yield: 8 Servings 1/4 c Canola oil 2 lg Onions, sliced 2 lb Stew meat, boneless 2 ts Dijon style mustard 2 sl Bread, soft 1 cn Beer, (12oz) 1/2 c Water 1/2 ts Instant minced garlic 1 ts Instant beef bouilion . granules 1 ts Salt 1 Bay leaf 2 tb Wine vinegar 2 cn Baby white potatoes (16oz) 2 tb Dried parsley flakes On the range top, preheat a large, heavy skillet. Pour in half the oil. Saute the onions on high heat until golden brown. Remove the onions to a 4-quart casserole. Add the remaining oil to the skillet and sear the meat on high heat until very brown. Spread mustard on the bread and place the slices on top of the onions. Transfer the meat to the casserole. Pour the beer and water into the hot skillet and stir to incorporate the brown meat drippings. Add the garlic, bouilion, salt, bay leaf and vinegar. Combine and pour over the meat in the casserole. Cover and microwave on high 8 minutes. Stir to combine the ingredients. Re-cover and microwave on medium-low (30 percent) for 30 minutes. Drain the potatoes and cut into desired size. Add the potatoes and parsley to the stew. Stir and re-cover. Let stand for 20 minutes. Best when made the day before. Remove the bay leaf before serving. Nutritional information: per serving: 400 calories; ?g protein; 16g fat; ?g carbohydrates; 95mg cholesterol; 655mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bologna Bean Stew Categories: Soups/stews Yield: 1 Servings 1 md Potato, peeled and diced 2 md Carrots, thinly sliced 1 md Onion, chopped 1/3 c Chopped celery 3 c Water 1/2 lb Bologna, thinly sliced 1 Can bean and bacon soup Combine vegetables and water; bring to a boil Add the sliced bologna and the can of soup. Simmer until vegetables are done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brown Stew Categories: Main dish, Meats, Soups Yield: 8 Servings 3 tb Fat 1 Garlic clove, cut in half 2 lb Beef chuck cut 1 1/2 " cubes 2 ts Salt 1/4 ts Pepper 1 ts Worchestershire sauce 1 ts Lemon juice 1 sm Bay leaf 4 c Hot water 3 md Potatoes peeled and halved 4 Carrots, peeled & cut in 1/3 1 c Celery cut in 1" pieces 1 c Lima beans, cooked 1 c Peas, cooked 1/4 c Flour 1/2 c Water Heat fat in Dutch oven, deep stew pan or large fryer. Add garlic and meat. Brown meat on all sides in hot fat. Add salt and pepper, Worchestershire sauce, lemon juice, bay leaf and 2 cups water. Cover. Simmer 2 hours; stir occasionally. Remove bay leaf. Add 2 cupswater, potatoes, carrots and celery. Continue cooking 30 minutes or until vegetables are tender. Add beans and peas. Blend together until smooth 1/4 c. flour and 1/2 c. water. Stir into liquid to thicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brunswick Stew (Soup) Categories: American, Soups Yield: 6 Servings 1 tb Bacon fat 1 lg Onion; sliced 1 Chicken; cut in half 1 lb Beef stew meat; in bite-size 1 tb Flour 1 lb Baked ham (leftover) 8 c Cold water 1 tb Salt Fresh ground black pepper 1/2 ts Dried thyme 1/4 ts Red pepper flakes 1 lg Canned tomatoes 2 md Potatoes; diced 1 c Frozen corn kernels 1 c Frozen lima beans 1 c Frozen okra; sliced 1 c Frozen green beans 1/4 c Fresh parsley; chopped Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown. Add the ham, cold water, salt, black and red pepper, and thyme. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender. Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces. Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley. From: Jim Weller Date: 26 Jan 97 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cajun Oyster & Scallop Stew Categories: Ethnic, Seafood, Soups/stews Yield: 8 Servings 36 Oysters, shucked 24 Bay scallops 1 qt Half & half 12 Scallions, whole, chopped 1 tb Parsley, chopped 2 tb Flour 1/2 ts Cayenne pepper flakes 1/2 ts White pepper 1 ts Salt 1/8 lb Butter 1 c Water, hot 1/4 c Celery, chopped 1/2 ts Basil 1/4 ts Thyme 1/2 ts Oregano flakes 1/2 ts Black pepper 1 oz Sherry 1 c Croutons 1 Garlic clove, minced 1 1/2 tb Worcestershire sauce Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it. Reduce heat to approx. 150 degrees F. and slowly stir in the flour. When it is blended well, add the seasonings & spices. Add the browned vegetables and the drianed oysters & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and contimue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Old Fasioned Beef Stew Categories: Soups, Meats, Main dish, Low cal Yield: 6 Servings 1 lb Beef chuck trimmed,cubed 1" 2 tb Flour, all purpose 2 ts Vegetable oil 3 lg Onions, yellow, thin sliced* 2 c Mushrooms, sliced 2 Garlic cloves, minced 2 ts Tomato paste, reduced sodium 2 c Beef broth, reduced sodium 4 c Carrots, sliced 2 md Russet potatoes, thin sliced 1 c Green bean pieces, 1 inch 1 tb Cornstarch 1 tb Water, cold 1/4 c Parsley, chopped, fresh * about 3 cups ** about 2 cups Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot, stir in tomato paste, then broth. Add enough water to just cover; bring to boil. Reduce heat to low, simmer until beef is tender, about 1 1/4 hours. Skim off any foam. Add carrots, potatoes and green beans. Cover partially and simmer 15 minutes. In a small bowl mix cornstarch and cold water; stir in stew. Increase heat and boil uncovered 1 minute. Sprinkle with parsley and serve. Calories: 247 (19% from fat) Carbohydrates 30 g Protien 20 g Sodium 89 mg Fat 5 g Cholesterol 45 mg TIPS: Browning beef before simmering it in stew produces juicy, extra flavourful meat. Pat the meat dry with paper towels before adding it to the hot pan. When sauteing onion and garlic, saute the onion first. Onion needs a longer cooking time and garlic may burn if cooked too long at high heat. From Healthy Meals in Minutes collection. From: Jj Judkins Date: 11 Jan 96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oxtail Stew with Tomatoes & Bacon Categories: Main dish, Soups/stews, Meats Yield: 6 Servings 4 1/2 lb Oxtails Paprika All purpose flour 6 Bacon slices, chopped 2 lg Onions, chopped 2 Garlic cloves, minced 1/4 c Tomato paste 4 ts Plus 2 tablespoons chopped -fresh rosemary OR 1 ts Plus 2 teaspoons dried -rosemary 2 c Dry red wine 1 cn (28-oz) Italian tomatoes, -drained 1 cn (14 1/2-oz) beef broth 3/4 lb Sugar snap peas Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate. Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.) Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary. Bon Appetit-March 1994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oyster Stew Categories: Soups Yield: 2 Servings 4 tb Margarine 1/2 ts Worcestershire sauce ds Celery salt 1/2 c Celery; diced 2 c Oysters; undrained 2 c Hot milk 1/4 ts Salt ds Pepper 2 tb Sherry Melt margarine in a small saucepan over moderately low heat; stir in Worcestershire sauce, celry salt, celery, and oysters. Heat slowly until edges of oysters begin to curl. Add milk, and season with salt and pepper. Stir in sherry; heat thoroughly, but do not boil. Serve immediately. SOURCE: Southern Living Magazine, December, 1975. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Tomato Seafood Stew Categories: Soups Yield: 6 Servings MMMMM-------------------BETTER HOMES & GARDENS------------------------ 1 c Onions, chopped 2 Garlic cloves, crushed 1 tb Oil 1 Bell peppers 16 oz Tomatoes, canned 8 oz Tomato sauce 1 Potatoes 1 ts Thyme leaves 1/4 ts Black pepper 1/2 lb Shrimp, raw 20 oz Crabmeat 2 tb Parsley Thaw shrimp, if frozen; halve lengthwise. In large saucepan, cook onion and garlic in oil till tender. Cut up tomatoes. Peel and chop potato. Seed and chop bell pepper. Stir in undrained tomatoes, tomato sauce, potato, bell pepper, thyme, and pepper. Bring to boil; reduce heat. Cover and simmer 20-25 minutes, until vegetables are tender. Stir in shrimp, crab, and parsley. Bring to boil; reduce heat. Cover and simmer 1-2 minutes more, until shrimp turns pink. Spoon into serving bowls. PER SERVING: 175 calories, 18g protein, 18g carbohydrate, 4g fat, 78mg cholesterol, 21% of calories from fat Sylvia's comments: believe it or not, this didn't have enough flavor to suit me! I added a few dashes of Worcestershire, which helped, but not enough. I also added a couple cups of cooked rice, and wish I'd left out the potatoes; they just didn't meld with the tomato-ey flavor. This was a good idea but unsatisfactory execution. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Turkey Stew with Dumplings Categories: Poultry, Soups Yield: 4 Servings 1 1/4 lb Turkey breast tenderloins 4 Slices diced bacon 4 Carrots cut in chunks 2 Quartered onions (I use Diced) 2 Stalks celery, cut in Chunks 2 c Water, divided 1/4 ts Rosemary 1 Bay leaf 3 tb Flour 1 c Bisquick 1/3 c Milk 4 oz Can chicken broth Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Devilish Beef Stew Categories: Meats Yield: 1 servings 2 lb Beef stew meat, cut in cubes 2 tb Shortening 2 c Water 3 tb Prepared mustard 1 ts Seasoned salt 6 md Onions, quartered 2 c Sliced carrots 1/3 c Water 3 tb Cornstarch In a 3 quart suacepan, brown beef, half at a time, in melted shortening. Sprinkle with a little salt. Add the 2 cups of water, mustard and seasoned salt. Simmer covered for between 1 hour and 1 and one half hours or until meat is almost tender. Add onions and carrots and cook 30 minutes more or until vegetables are tender. Stir the 1/3 cup of water into the cornstarch and add to the stew. Cook and stir until the mixture is thickened and bubbly. Cook 1 minute more. MMMMM