Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
Submitted by Michelle Fawver
Serves 6-8
4 tbsp oil or Crisco
2 lb. beef or lamb stew meat
½ c. flour
1 clove garlic, minced
2 c. chicken or beef bouillon
1 bay leaf
½ tsp thyme
1 tsp salt
¼ tsp black pepper
4 medium potatoes, quartered
2 carrots, cut in 2″ pieces
2 tbsp cider vinegar
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Posted by Trish | Under Dinner, Sides
Friday Jun 4, 2010
Submitted by Michelle Fawver
10 c. small – med zucchini
4 c. onions
1 red pepper
1 green pepper
4 tbsp salt
2½ c. apple cider vinegar
3 c. sugar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp turmeric
½ tsp black pepper
Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
1. Make sure your potatoes are washed & diced. Leave the skin on.
