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| Combine following ingredients in a heavy bottom cooker. Cover and simmer for 3 hours. |
| 1 lb. dry beans, red, black, or pinto |
| 1 onion, sliced |
| 1 head garlic, peeled and crushed |
| 3 carrots, cleaned and sliced |
| 3 stalks celery, sliced |
| 1 green pepper, chopped |
| 1 lb. lean smoked sausage, sliced |
| 8 oz. tomatoe sauce |
| 1 tbs vinegar, 1 tbs brown sugar, 1 tbs salt, 1 tsp crushed red pepper 1 tbs ground cumin, 1 tbs oregano leaves, 3 beef bouillon cubes |
| 2 quarts water |
| 2 lbs pork, steaks or shoulder strips |
| 2 large onions, sliced |
| garlic salt, pepper, thyme, MSG |
| In a 2" deep baking - broiling pan with wire rack in bottom, arrange the well seasoned pork in one layer on the rack and place under preheated broiler until nicely browned turning once. Reduce oven to 350 and bake for 15 minutes more. Drain pan of fat and remove rack arranging pork in bottom of pan. Cover pork with sliced onion and seasoning, then cover pan tightly with aluminum foil and place in middle of oven for 1 hour. Serve with scalloped potatoes. |
| 2 lbs bonless top sirloin steak trimmed of all fat and cut into 1&1/2" strips |
| 1 large onion peeled and cut into medium pieces |
| 1/2 lb fresh mushrooms quartered, 2-3 cloves fresh garlic, crushed |
| 2 tsp salt, 1 tsp white pepper, 1 tsp thyme, 1 tsp MSG, 2 bay leaves |
| 1 pkg Lipton onion soup mix, 1 tbs tomatoe paste, 1 tbs flour |
| 1 cup sour cream, 1&1/2 cups boiling water, 2 tbs canola oil |
| In a deep skillet with cover available, heat oil over high heat until just smoking. Add beef strips and toss with salt, pepper, and msg until evenly browned. Pour off excess fat, and add onion, mushrooms, garlic, thyme and bay leaves. Cook together for 3 min and sprinkle with flour to cook 2 min more. Add boiling water with soup mix and stir in tomatoe paste. Reduce heat to low, cover skillet tightly and simmer for 45 min. Just before serving, fold in sour cream and return to low heat for 3 min. Serve with spinach noodles. |
| 5 cups hot cooked rice |
| 1/4 t pepper, 1/4 cup olive oil, 1 cup thick chunky salsa |
| 1# fresh or thawed frozen un-cooked shrimp, shelled, deveined |
| 1 8oz bottle clam juice, 1 4.5oz can chopped green minced chillies |
| 1 clove garlic, 1/2 t salt, 1/4 cup water |
| 2 shakes Tobasco sauce, 2 T flour |
| While rice is cooking, heat oil to medium and add shrimp,garlic,salt and pepper. Cook 5 minutes until shrimp turns pink, stirring occasionally. Add salsa, clam juice, tobasco and chillies: mix well. Reduce heat to low. Cook 5 minutes. In small bowl, combine and blend water and flour. Add to mixture in skillet. Cook 2 minutes until slightly thickened, stirring constantly. Serve in bowls over rice. jld |
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