Free Recipes
Main Meal Recipes
Soup Recipes
Drink Recipes
Meat Recipes
Dessert Recipes
Pasta Recipes
Fish & Seafood Recipes
Cake Recipes
Pies And Pastry Recipes
Vegetable Recipes
Salad Recipes
Appetizer Recipes
Filipino Delicacies
Chinese Foods
Japanese Foods
Western Favorites

Meats Recipes

Chicken Fricasse

1 large hen, cut up
4 Tablespoons cooking oil
4 Tablespoons flour
2 chopped onions
1 bunch chopped green onions
3 cloves chopped garlic
4 cups water
Black pepper
Red pepper
4 ? 5 sprigs chopped parsley
3 cups hot cooked rice


Heat oil in iron pot, then add cut up seasoned chicken and brown on all sides slowly. Remove chicken. On a low flame, gradually add flour to make a roux, stirring constantly with wooden spoon. When mixture turns a dark mahogany color (in about 35 minutes) add 4 cups of water. Raise heat until mixture boils and add onions, green onions and garlic. Lower heat, cover and cook for 45 minutes. Add chicken and season to taste with salt, black pepper and red pepper. Cook until chicken is done, approximately 1 hour. During the last 15 minutes, add a small amount of chopped parsley and green onions. Serve over cooked rice.


Greek Marinated Kabobs

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove of garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks


Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat.
Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reserving the marinade.
Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers.
Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

Note: Note: This recipe is also excellent with chicken or beef.

Cecile's Ham Loaf with Horseradish Sauce

2 pounds ground, lean, fresh pork
1 pound ground ham
1 teaspoon minced celery
1/2 cup bread crumbs
1/2 teaspoon pepper
1 cup tomato juice
INGREDIENTS for Horseradish Sauce:
1 bottle (6 ounce) prepared horseradish
1 bottle (2 ounce) capers, drained
1 cup heavy cream
1/2 cup mayonnaise
2 Tablespoons Shedd's or Durkee's Sauce
1/2 teaspoon cayenne
1/2 teaspoon black pepper


Mix pork, ham, celery, bread crumbs and pepper together. Form into loaf. Make a depression in center of loaf and pour in tomato juice. Bake in 300 degree oven for 2 to 2-1/2 hours. Serve with Horseradish Sauce.
TO PREPARE Horseradish Sauce:
Mix all ingredients together. Chill for several hours and serve with ham loaf.
SERVES: 8 - 10


Page(s)  1  2  3  4  5   6