2 tablespoon vegetable oil or margarine
1 lb lean meat, ground
1 onion; minced or grated
1 salt & freshly ground pepper
3 whole cloves
1 cinnamon stick
2 tablespoon tomato paste hot water
1 quart stock (same flavor as meat)
1 1/4 cup kritharaki or orzo
1 parsley or watercress
Heat the oil and mash the meat into it with a fork, then cook over moderate
heat, stirring constantly until the raw color disappears. Add the onion,
salt, and pepper to taste, spices, and tomato paste diluted with hot water.
Cover and simmer for 20 minutes, then remove the spices. Add the hot stock
and kritharaki and transfer to a buttered "yuvetsi" or baking casserole.
Taste and adjust seasonings. Bake in a moderately hot oven for 40 minutes,
or until the pasta is tender and all liquid has been absorbed, stirring
once. Remove from the oven. Drape with a dry kitchen towel to absorb
moisture. Serve hot, garnished with parsley or watercress.
Yield: 4 servings
Zurich Goulash
2 lb boneless beef chuck, cut into 1 cub; es (up to 2-1/2)
3 onions, chopped
3 tablespoon butter
1 can (8 oz.) tomato sauce
1 cup water or wine (or combination) (up; to 1-1/2)
2 teaspoon sugar
2 teaspoon hungarian sweet paprika
2 teaspoon salt
1 1/2 teaspoon caraway seed
1 teaspoon dill seed
2 teaspoon worcestershire sauce
1 teaspoon finely minced garlic
1/4 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon basil
1 cup sour cream
In large frying pan or dutch oven, saute meat and onions in butter until
browned. Add remaining ingredients, except sour cream. Stir well to blend.
Cover pan and simmer slowly until meat is tender, about three hours. Remove
from heat and stir in sour cream. Serve over hot buttered noodles.
Albondigas
1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 teaspoon tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 teaspoon comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen
Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.
Meat And Cheese Cinch Casserole
1 1/2 lb lean ground beef
1 teaspoon garlic salt
1 teaspoon sugar pepper to taste
2 can tomato sauce; (8 ounce)
1 pkg thin noodles; (8 ounce)
1 tablespoon chopped onion
1 pkg cream cheese; (3 oz) softened
1 cup sourcream
1/2 cup grated cheddar cheese
Place ground beef in a medium bowl. Microwave at high (100%) 6 to 8
minutes, stirring to break up beef after half the cooking time. Add
seasonings and tomato sauce. Microwave at high (100%) until mixture boils,
6 to 8 minutes. Stir. Microwave at medium (70%) 5 to 6 minutes. Meantime,
cook noodles as directed on package and set aside. In a separate bowl mix
together chopped onion, cream cheese and sour cream. In a 2 quart casserole
layer noodles, meat sauce and sour cream mixture, repeating layers. Cover.
Microwave at high (100%) for 8 minutes. Uncover. Sprinkle with grated
cheese. Microwave at high (100%) until cheese melts, 2 to 3 minutes. Makes
6 to 8 servings.
Campbell's One Dish Chicken And Rice
1 can (10 3/4 oz.) campbell's cream of mushroom soup
1 cup water
3/4 cup uncooked regular long-grain rice
1/4 tsp paprika
1/4 pepper
4 skinless; boneless chicken breast
In a 2-qt. shallow baking dish mix soup, water, rice, paprika and
pepper. Place chicken on rice mixture. Sprinkle with additional
paprika.
Cover. Bake at 375 degrees for 45 minutes or until done.
Yield: 4 servings
Jambalaya One-Pot Meal
2 tblsp olive oil
2 cloves garlic -- minced
1/2 c chopped onion
1 stalk celery -- sliced
1 medium green bell pepper, seeded and cut into strips
1 c long-grain white rice
16 oz canned stewed tomatoes
1 c water
1/8 tsp hot pepper sauce (optional)
1 chorizo hot or mild broken in pieces casing removed
1/2 c chopped cooked ham (optional)
1/2 c chopped cooked sausage
1 tsp dried thyme or oregano
1 tsp salt
1 freshly ground pepper to taste
1 lb medium shrimp -- shelled and deveined
1 lemon slices and minced
parsley -- for garnish
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
onion, celery, and green pepper and saute just until softened (about 3
minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce
heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
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