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Recipe info
Ingredients:

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

Procedures:

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"

Note:


Cuban Black Bean Soup
Ingredients:

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)

Procedures:

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 desired.

Note:


Bogracs Gulyas (kettle goulash)
Ingredients:

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.

Procedures:

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. 6 servings

Note:



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