Submitted by Chacko’s Kitchen
Serves 4-6
Main Ingredients
| 2 lbs beef |
|
1 potato |
| 1 carrot |
|
4 tomatoes |
| 1½ c. shallots |
|
1 tsp pepper |
| 1 tsp turmeric |
|
2½ tbsp cooking oil |
| 2 c. coconut milk |
|
2-4 green chillies |
| 4-5 curry leaves |
|
salt to taste |
Garam Masala Ingredients
| 4 cloves |
|
6 green cardamom |
| 1½” cinnamon stick |
|
1 star anise |
Directions
- Clean & cut the beef into 1″ cubes. Drain.
- Peel & finely slice the shallots.
- Finely slice the tomatoes & store separately.
- Peel, wash, & cut the potato & carrot into 1″ cubes.
- Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients & saute for 1 minute.
- Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
- Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
- Add the tomatoes, green chillies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
- In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.
Chef’s Note: Once you’ve added the coconut mil, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons.
Submitted by Gary Floyd
Serves 8
Ingredients
| 13 oz. clams, minced (2 cans; reserve juice) |
|
1 c. yellow onions, chopped |
| 1 c. celery, diced |
|
2½ c. potatoes, diced |
| ¾ c. all-purpose flour |
|
¾ c. butter |
| 1 qt. half & half |
|
½ tsp granulated sugar |
| 1½ tsp salt |
|
Dash black pepper |
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). - Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Submitted by Stephanie Floyd
Serves 10-12
Ingredients
| 16 oz. hash brown potatoes, frozen |
|
16 oz. diced potatoes, frozen |
| 10¾ oz. Cream of Chicken soup |
|
1½ oz. sharp cheddar cheese, shredded |
| ½ c. butter, melted |
|
½ c. onions, chopped |
| ½ tsp garlic salt |
|
½ tsp seasoned salt |
| 2 c. corn flakes, crushed |
|
2 tbsp butter, melted |
Directions
-
Grease 9″x13″ baking dish. Preheat oven to 350°F.
-
In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
-
Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
-
Bake for 30-45 minutes.
Chef’s Note: Frozen potatoes are a necessity for the baking times to be right. I actually use dry onion flakes reconstituted instead of fresh onion. You can also substitute the corn flakes for crushed Ritz crackers or potato chips. This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
|
1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
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.
