Media Share 9/MEDIASHARE_09.ISO/private/cajun.zip/MEATS

Text File | 1992-03-16 | 11KB | 241 lines

                       QUICK INDEX TO RECIPES

       Press " S " for the SEARCH routine and when prompted for what
       you want done, type the recipe number exactly as listed to
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       1*    HOT SAUSAGE AND SHRIMP JAMBALAYA

       2*    QUICK AND DELICIOUS JAMBALAYA

       3*    SWEET-PUNGENT PORK LOIN

       4*    BEEF AND OLIVE RAGOUT

       5*    CARBONNADE DE BOEUF

       6*    SAUSAGE CREOLE

       7*    DUTCH OVEN DELIGHT

       8*    BLACKEYED PEAS AND SAUSAGE JAMBALAYA


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       1*              HOT SAUSAGE AND SHRIMP JAMBALAYA

                             (jam-ba-LIE-ya)
         The name comes from the French word, jambon, meaning ham.

       6 pounds hot link sausage, cut in    One 16-oz can tomatoes
         1/2 inch pieces                     (optional) or eguivalent
       2 large onions, chopped               amount of water
       1 cup parsley                        1 tsp thyme
       4 cloves garlic, chopped, or          Salt to taste
         garlic powder                      6 cups rice
       7 1/2 cups water                     3 pounds peeled shrimp
                                             (may use frozen)

           Put sausage in large, heavy iron skillet and cook. Add
       onions and let cook with sausage until onions are clear. Add
       parsley and garlic. Cook for a few minutes until parsley is
       limp. Add water, tomatoes (mashed with spoon), thyme, and salt.
       Bring to a boil. (May be prepared in advance to this point.) If
       made in advance, bring this mixture to a boil again. Add rice
       and shrimp. Stir once and put heat on low and cover. Do not
       stir again. You may check the mixture and lift with fork if it
       is sticking. If it looks like more liquid is needed, add 1/2
       cup water. Cook the rice approximately 30 minutes or until the
       grains of rice are tender and separate easily. It can be held
       until time to serve. Serves 40.


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       2*                  QUICK AND DELICIOUS JAMBALAYA


       1 pound ground beef, browned     One 10 1/2 oz can onion soup
       1 1/2 pounds peeled shrimp       1 onion chopped
       1 1/2 cups raw rice, washed      1/2 cup chopped bell pepper
       One 10 1/2 oz can cream of       1 stalk celery, chopped
        chicken soup                    Salt and pepper to taste
                                        Tabasco sauce to taste

         Mix all ingredients together in a large bowl. Place mixture
         in a 2-quart casserole. Bake covered in a 350 degree oven for
         1 1/2 hours or until done. Serves 6.

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       3*                    SWEET-PUNGENT PORK LOIN


       One 4-6 pound boneless pork      1/2 tsp pepper
        loin roast                      2 cloves garlic, cut into 6
       3 large cloves garlic,crushed      slivers each
       6 Tbsp. soy sauce                18 whole cloves
       1/2 cup catsup                   2 cups apricot preserves
       1/4 cup lemon juice              Spiced crab apples

          The day before serving, combine crushed garlic, soy sauce,
          catsup, lemon juice, and pepper to use as a marinade. With a
          sharp knife make 12 small cuts (about 1/2 inch deep) in the
          fat surface of roast. Insert slivers of garlic. Stud the
          remaining fat surface with whole cloves. Place pork roast in
          a 13x9x2-inch baking dish and cover with the marinade. Cover
          dish with foil and refrigerate until approximately 3 hours
          prior to serving. Preheat oven to 325 degrees. Remove roast
          from marinade and place on rack (fat side up) in a shallow
          open roasting pan. Cook 1 1/2 hours. Heat apricot preserves
          until melted. Remove roast from oven and brush on 1/2 cup
          heated preserves. Return pork to oven and continue roasting
          20 to 30 minutes. Remove from oven. Transfer to large
          platter. Garnish with spiced crab apples and serve with
          remaining preserve sauce. Serves 6 generously. BON APETIT !

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       4*                   BEEF AND OLIVE RAGOUT


       1 pound round steak, cubed       One 10 3/4 oz can tomato soup
       2 teaspoons butter               1/4 cup dry red wine
       1/2 cup minced celery            1/4 cup stuffed olives, sliced
       1/2 cup sliced onion             1/4 tsp salt
       1 med. green pepper, sliced      1/8 tsp pepper
       1 large clove garlic, minced     One 4-ounce can mushrooms,
                                          sliced (save liquid)

          Brown meat in butter on low medium heat. Add celery, onion,
          green pepper and garlic. Cook until almost tender. Stir in
          soup, wine, mushroom liquid,olives, salt and pepper. Cover
          and simmer 1 hour or until meat is tender. Add mushrooms.
          Serve over hot buttered cooked noodles. Serves 4.

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       5*                    CARBONNADE DE BOEUF


       6 slices bacon                   1 1/2 cups beef stock
       Salt and pepper                  Two 10-oz cans beer
       3 pounds lean boneless           1 1/2 tsp sugar
         beef chuck, or rump,           1 Tbsp. vinegar
         cut into 2-inch chunks         1 large bay leaf
       5 Tbsp. butter                   3 large cloves garlic
       5 Tbsp. flour                    4 or 5 parsley sprigs,
       4 large onions, coarsely           finely chopped
         chopped                        1/8 tsp red pepper (cayenne)

       In a heavy black iron Dutch oven fry bacon until crisp and set
       aside. Pour off almost all the fat, leaving just enough to have
       a thin film on the bottom. Salt and pepper meat lightly. Heat
       fat until smoking hot, and brown meat, a few pieces at a time.
       If needed, add a little more bacon fat. When all the meat is
       browned remove and add butter to the pot. When the butter melts
       stir in flour until well blended and light brown. Add onions
       and saute until soft and lightly browned. (You may need a
       little more bacon fat.) Add beef stock, beer, red pepper. Stir
       constantly over low heat until well blended and mixture begins
       to boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for 2
       to 3 minutes; then taste the sauce to see if salt and pepper
       are sufficient. Stir in parsley.Return meat to the pot. There
       should be enough sauce to cover, but if you are a little short,
       add beer. Stir gently; cover and place in the lower part of
       oven at a temperature to keep it simmering for 1 1/2 to 2
       hours. The meat should be fork- tender when ready. Serve with
       rice or noodles if you prefer.

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       6*                      SAUSAGE CREOLE


       1 pound smoked links, sliced     2 Tbsp. oil
       1/4 cup chopped onion            1/2 cup diced bell pepper
       1/3 cup chopped celery           1/4 cup sliced green olives
       3/4 cup water                    1/4 tsp pepper
       One 10-oz can diced tomatoes     1 package Lipton's Spanish
         and peppers                      Rice Mix


         Saute onion, bell pepper and celery in oil. Combine all
         ingredients in a large sauce pan. Bring to a boil while
         stirring well. Cover and simmer until liquid is absorbed,
         about 10-12 minutes. Remove from stove and let rest for 5
         minutes before serving.
         For a spicier creole taste, use HOT links. If you like a
         hotter creole, add 1/8 tsp of cayenne pepper or Louisiana Hot
         Sauce.  Serves 4.

         Cooking and preparation time: About 20 minutes.


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       7*                    DUTCH OVEN DELIGHT


       2 pounds lean ground round       One 16-oz can stewed tomatoes
       3 Tbsp. cooking oil               One 16-oz can tomato sauce
       8 ounces elbow spaghetti           with tomato bits
       1 large onion, chopped           1 1/ to 2 cups water
       1/4 cup finely chopped bell      2 Tbsp. Worcestershire sauce
         pepper                         8 drops Tabasco sauce
       1/4 cup finely chopped celery    1 tsp seasoned salt
       1/4 cup finely chopped green     1/2 tsp seasoned pepper
         onion                          1/2 tsp celery salt
                                        Two 16-oz cans kidney beans

         In large Dutch oven brown meat in cooking oil. Drain and
       retain liquid. Return 3 tablespoons of liquid to pot and saute
       spaghetti, onion, bell pepper, celery, and green onion for
       about 5 minutes, stirring constantly. Return meat to pot, add
       tomato sauce, stewed tomatoes, and water. Mix together. Then
       add the remainder of the ingredients, except for the kidney
       beans, and mix thoroughly. Cover and simmer for 25 minutes,
       stirring frequently to prevent sticking. If ingredients appear
       a bit dry during the cooking, more water may be added. Add
       kidney beans and simmer for an additional 10 minutes. Freezes
       well and will serve 8 to 10.


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       8*             BLACKEYED PEAS AND SAUSAGE JAMBALAYA


       2 lbs. chopped white onions      3 lbs. smoked hot sausage,
       2 bunches green onions,            cooked and cut in bite size
         chopped                          pieces
       1 large bell pepper, chopped     3/4 lb. dried blackeyed peas,
       5 cloves garlic, chopped           boiled until half done
       1 cup parsley, chopped           3 lbs. uncooked rice
       3 lbs. salt meat, boiled         12 cups water
         once, cut in small pieces

         Saute onions, pepper, garlic and parsley. Cook until limp.
       Add salt meat, sausage, blackeyed peas, and rice. Season to
       taste. Add 12 cups water. Bring to a boil; mix well and cover
       tightly. Cook on lowest heat for 45 minutes. Do not remove
       cover during this time. Now remove cover 5 to 10 minutes before
       serving. A crowd pleaser! Serves 20 to 25.

       Note: Cajun Cooking Fun includes a number of additional recipes
       in  this category as well as a new and exciting chapter of Game
       recipes. Sure to delight the sportsmen and hunters.

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                                                        chapter end