nocturnalmusings: (Resting)
[personal profile] nocturnalmusings
3 Tblsp. cooking oil
1 lb. ground beef (or any leftover meat or poultry)
1/2 cup cooked potatoes, diced small
2 cloves garlic, minced or grated
2 small sweet onions, diced
1 small red sweet pepper, diced small
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 Tblsp. Worcestershire sauce
1 tsp. chili powder
1/4 tsp. curry powder
1 tsp. salt

Heat oil in large heavy skillet and add next 4 ingredients. Cook until
beef is brown. If using leftover meat, cook just until everything is
hot.
Add the remaining ingredients to the skillet and stir gently until
combined. Cover and slowly simmer for 40 to 50 minutes or until nice
and hot and bubbly. Uncover if the liquid seems to be overtaking the
other ingredients.
You can also bake this if you use an oven-ready skillet, like a cast
iron skillet. After browning the meat and adding the veggies and
seasoning, just pop it in the oven, covered, for 50 to 60 minutes at 325
degrees.
By:
Susanne - The Hillbilly Housewife
[identity profile] myfanwy-65.livejournal.com
Ingredients

* 4 medium baking potatoes
* 1 cup all-purpose flour
* 1/4 cup milk
* 1 egg
* 1 tablespoon seasoned salt
* 1 tablespoon canola oil
* 1/2 teaspoon pepper
* 1/2 cup beer or nonalcoholic beer
* Oil for deep-fat frying
* Sour cream, optional

Directions

* Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
* Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
* When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.
[identity profile] myfanwy-65.livejournal.com
This traditional Finnish vegetable soup is known as "summer soup" because it is made with the first new vegetables of summer — the sweetest fresh carrots and peas, new potatoes and cauliflower.
You should note that in all the traditional Finnish recipes for summer soup also milk is added to the stock. In my family this soup is always made with a clear stock only. If the idea of limp vegetables floating in cooked, hot milk puts you off, you should stick to this recipe!
1½ l vegetable stock or beef bouillon
or
1½ l water + vegetable or meat bouillon cubes or fond to taste
3 - 4 medium new potatoes
small spring cauliflower
sweet fresh peas (in pods)
3 - 4 medium spring carrots
about 2 tbsp flour
(salt)
knob of butter
Clean the vegetables. Gently brush or scrape the carrots clean under cold running water. New potatoes are never peeled, their thin skin comes off easily by just gently rubbing or brushing their surface.
Break or cut the cauliflower into smaller florets and rinse quickly. Pod enough peas to get about 200 millilitres of peas.
Cut the potatoes and carrots into cubes, slightly smaller than 2 × 2 cm in size. Pour stock (or water and bouillon cube/fond) in a saucepan and bring to the boil. Add the vegetables and simmer for about 15 - 30 minutes.
Put the flour in a small jar with a tight fitting screw-on lid. With a ladle, take a little of the stock from the saucepan and add together with a dash of cold water in the jar with the flour. Immediately close the jar tightly and shake vigorously, until the liquid and the flour have been incorporated. Pour the mixture straight away in the soup, stirring thoroughly.
Cook for another 10 minutes. Add a large knob of butter and some salt, if required, stir and serve.


Copyright © 1997-2006 M. Paavonkallio

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