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Chicken Noodle Soup

Ingredients:

5 chicken breasts with bone
1 stalk Celery
1 Carrot, whole
5 Carrots, sliced
3 zucchinis, sliced
salt and pepper
egg noodles (or eggless noodles)

Cooking Instructions:

In a stockpot, boil chicken, celery stalk, whole carrot, and salt and pepper to taste. When chicken is cooked, remove celery and carrot. Set aside chicken. When cooled, debone and cut into small pieces. Add sliced carrots to broth and cook approximately 15 minutes. Add zucchini, noodles, and chicken. Cook until noodles are tender.

JAMAICAN OXTAIL STEW

Ingredients:

1/3 cup dried small white beans
1 tablespoons vegetable oil
3 lb beef oxtails
3 garlic cloves; peeled and crushed
1 medium yellow onion; peeled and diced
1 medium tomato; diced
2 cups canned beef stock
2 cups water; (approximately)
2 tablespoons freshly ground allspice; or salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Cooking Instructions:

Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmerfor 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.

FILE GUMBO

Ingredients:

One 3 to 3-1/2 lb. whole chicken
1 1/2 lb andouille sausage, sliced
1 cup white onions, chopped
1/2 cup celery, chopped
1/4 cup scallions, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground cayenne pepper
1/2 cup butter, softened
1 gallon water
Salt and pepper to taste
File powder

Cooking Instructions:

In a 7-quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Sauté for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.

BLACK BEAN SOUP

Ingredients:

1 lb Beans, dried black
1 cup onion; chopped
1 tablespoon margarine or butter
4 cups water
1 beef bouillon cube
12 oz. ham, cooked lean
2 bay leaves 1/2 teaspoon thyme, dried leaf
1/2 teaspoon oregano, dried leaf
1/2 teaspoon salt
1 pepper, dried whole red
1 cup pepper, green bell; chopped
1/3 cup dark rum (optional)
1 cup sour cream (optional)

Cooking Instructions:

Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, sauté 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 cup 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.

Serving Suggestions:

Serve beans over rice and top with sour cream if desired.

Arabian Stew

Ingredients:

3 1/2 cups Tomato juice
16 oz. Chicken, cooked & cut up
2 Small Raw Potatoes, diced
1 Medium Eggplant, cut up
1 Large Raw Onion, diced
6 Celery Stalks with Greens, diced
28 oz. Green Beans, drained
12 oz Fresh OR 8 oz. canned Mushrooms, drained
1 Tablespoon Oregano
Garlic, to taste
Onion Powder, to taste
Parmesan Cheese, grated

Cooking Instructions:

Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese.

BRUNSWICK STEW

Ingredients:

1 large hen, steamed, boned, and diced (reserve broth)
2 large onions, chopped
1 large can V-8 vegetable juice
1 large can peeled tomatoes
1 small can peeled tomatoes
1/4 cup Worcestershire sauce
salt and pepper, to taste
2 pkg. frozen baby lima beans
2 pkg. frozen okra
2 pkg. frozen whole kernel corn
Optional: Tabasco or other red hot pepper sauce, to taste

Cooking Instructions:

Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick. Add vegetables and continue to cook until vegetables are done and stew is a good consistency. You may vary kinds of vegetables and seasonings according to your taste.

Additional Comments:

Fresh vegetables are better if in season and available, but frozen are easier.

FLEMISH BEEF STEW

Ingredients:

2 oz. chopped salt pork
1 bay leaf
1 lb beef chuck in chunks
1 teaspoon thyme
3 onions thinly sliced
3 Tablespoons Dijon mustard
1 teaspoon flour
1 loaf French Bread (stale)
1 1/2 Tablespoon vinegar
2 cups stout or porter
1 parsley spring
1 Tablespoon packed brown sugar

Cooking Instructions:

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dishes. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet and reduce heat slightly and cook until deep golden brown, about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard.

Serve immediately with boiled potatoes and green salad.

PAELLA A LA VALENCIANA

Ingredients:

6 cups Chicken stock
1 large whole onion, peeled
1/2 teaspoon Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tablespoon Olive oil
1 med Onion, peeled and coarsely chopped
4 oz Salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon Paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh Italian parsley
3 cup Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

Cooking Instructions:

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry. Slice the chorizo into 1/8-inch discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Sauté shrimp in 1 tablespoon olive oil until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard. Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, sauté the mixture until onions are wilted. Add garlic, and sauté about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated. Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture. Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients. Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes. Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.

IRISH STEW

Ingredients:

1 1/2 pounds LAMB
Turnip, diced
2 large Onions, cut in chunks
Salt and pepper
5 med Potatoes, quartered
1 1/2 cups Chicken broth
Celery stalks, sliced
Bay leaf

Cooking Instructions:

Cut lamb into 1 inch cubes, removing pieces of fat. Wipe meat with damp cloth. Layer vegetables and meat in a 3 quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly. Bake in preheated 325 F oven for 2 hours.

NEW ENGLAND CLAM CHOWDER

Ingredients:

1 pint shucked clams, drained (reserve liquid)
1/3 cup diced salt pork
1 medium-size yellow onion, peeled and minced
2 cups peeled, diced potatoes
1/2 cup water
2 cups milk
1 cup light cream
1 teaspoon salt (approx.)
1/8 teaspoon white pepper
1/8 teaspoon paprika

Cooking Instructions:

Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine. Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve. Stir-fry onion in drippings for 5 - 8 minutes until pale golden, add potatoes, water, clam liquid and salt pork. Cover and simmer 10 - 12 minutes until potatoes are nearly tender, stirring occasionally. Add clams, milk, cream, salt and pepper. Cover and simmer for 5 minutes to heat through; do not boil.

Ladle into hot bowls, dust with paprika and serve.

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