Main Meals Recipes
| Recipe info |
Yield: 10 servings
8 c Chicken stock
2 t Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 T Garlic, diced
1 T Lea & Perrins
1 c Parsley, chopped
2 c White wine, dry
2 lb Shrimp, chopped
Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson's "Outdoor Cooking With Inside Help"
| Cuban Black Bean Soup |
1 lb Black beans, dried
1 c Onion; chopped
1 T Margarine or butter
4 c Water
1 ea Bouillon cube, beef
12 oz Ham, cooked lean
2 ea Bay leaves
1/2 t Thyme, dried leaf
1/2 t Oregano, dried leaf
1/2 t Salt
1 ea Red pepper, dried whole
1 c Green pepper; chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)
Sort and soak beans overnight; drain and discard soak water. In a
4-quart pot, saute onion in butter or marg until tender but not
browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into
4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato
masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
and dice. Remove bay leaves and red pepper, if used and discard. Add
diced meat, green pepper and rum (if desired) to beans. Cover and
simmer 15 minutes. Serve beans over rice and top with sour cream if
| Bogracs Gulyas (kettle goulash) |
4 T Bacon fat
5 ea Onions, Lg; coarsly chopped
2 ea Green peppers, Lg; chopped
3 ea Garlic clove; minced
1 1/2 T Hungarian Paprika
3 lb Beef, stewing; in 1" cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.
Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and transparent. Add
paprika and cook until it has lost its raw taste. Add beef and
remaining ingredients except sour cream. Stir well to combine. Simmer
in preheated oven for 1 1/2 to 2 hours or until the meat is tender.
Adjust oven temperature during cooking time so contents of pot remain
at a simmer. Serve in shallow soup bowls with a tablespoon of sour
cream atop each serving.
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