Archive for ‘Entree’

August 15, 2010

Chicken Soup

Karen Waller [nee Neufeld]

  • 3-4 lb. chicken
  • 1 chopped onion
  • 3 stalks celery
  • 3 carrots
  • 3 pressed garlic cloves
  • 4 sprigs parsley
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 1 tsp. coriander seed
  • ½ tsp. black peppercorns
  • ¼ tsp. whole allspice
  • ¼ lb. dried wide egg noodles
  • 10 oz frozen peas
  • salt to taste

Skin chicken. Add veggies and spices and 2 quarts water. Simmer about 1 hour. Remove meat from bones. Bring to boil – add noodles and cook for 6-8 mins. Add peas and chicken and salt.

If you are using a particularly old or tough stewing hen, I simmer it for an hour or longer by itself, then add veggies.

August 15, 2010

Beef and Vegetable Stir Fry

Evelyn, June 82

  • 1 lb. beef (round steak)
  • 1 ½ c. broccoli cut in 1” pieces
  • 3 medium carrots, bias-sliced
  • 1 tsp. corn starch
  • 1 tsp. salt
  • ½ tsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. cooking oil
  • 1 medium onion, cut in thin wedges
  • 5 oz (1 cup) frozen peas (thawed)
  • ½ c. water chestnuts (drained and thinly sliced)
  • ½ c. bamboo shoots, halved lengthwise
  • Deep fried rice sticks (?) or hot cooked rice

Partially freeze beef; slice very thinly across the grain into bit-size strips. Cook broccoli and carrots, covered, in boiling salted H2O 2 mins; drain. Mix cornstarch, salt, and sugar; blend in soy sauce and sherry. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots, and onion in hot oil for 2 mins or till crisp tender. Remove from wok. (Add more oil, if necessary). Add half the beef to hot wok; stir-fry 2-3 mins or till browned. Remove beef. Stir fry remaining beef 2-3 mins. Return all meat to wok. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture into wok. Cook and stir till thickened. Return broccoli, carrots and onion to wok; cover and cook 1 min more. Serve atop rice. Serves 4-6.

August 15, 2010

Magic Stew

Marie Funk

  • 2 lbs. cubed stew meat
  • 2 onions
  • 2 stalks celery, sliced
  • 3 potatoes, cubed
  • 2 tsp. salt
  • 2 tbsp. sugar
  • ¼ tsp. pepper
  • 2 ½ tbsp. min tapioca

Place meat in the bottom of a roaster or casserole. Arrange veggies on top of meat in order given. Combine salt, sugar, pepper and min. tapioca and sprinkle over veggies. Drizzle with juice, water, or broth. Cover with tin foil so that no steam escapes. Bake at 250 for 5 hours. DO NOT PEEK during cooking time. (I always increase the amount of veggies). This is truly a magic stew, It’s very delicious and oh! so tender – Enjoy! It’s good for anyone who works and comes home to supper ready.

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August 15, 2010

Nick’s ‘No-Peek’ Oven Beef Stew

Senator Nick Theodore – From one of Barb Walker’s books.
Grandma: “I took that from one of Barb’s books. I’ve never made it, but I thought, if it’s his recipe, it’s gotta be good!”

  • 1.5 lbs cubed beef stew meat
  • 5 spuds, peeled and cubed
  • 1 tbs. sugar
  • 2 c. water
  • 5 carrots, peeled and cubed
  • 2 c. diced celery
  • 4 tbsp. min. tapioca (minit; quick-cooking)
  • 1.5 c. tomato juice or 1 can tomato soup

Combine all ingredients in roasting pan with lid. Bake at 275 for 3.5 hours. DO NOT OPEN OVEN DOOR.

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August 15, 2010

Tourtiere (French Canadian Meat Pie)

Kay Hendricks

  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1/3 c. chopped onion
  • ¼ c. water
  • 1 tsp. salt (scant)
  • ¼ tsp. pepper
  • ½ can mushroom soup
  • 1 recipe pastry

Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.

Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.

N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.

August 15, 2010

Sweet and Sour Chicken

Fiona Neufeld [Eugene’s wife], 6-25-95

Roll skinless chicken in flour and brown in butter in pan. Place in casserole and cover with following:

  • ½ c. white chicken
  • ¼ c. soya sauce
  • ¼ c. vinegar
  • ¼ c. water

Bake at 350 for 40 mins. if boneless; about 1 hour with bones. I make this dish with drumsticks and remove a lot of skin and fatty parts.
Grandma’s note: I use a little less soya sauce and 3 tbsp. ketchup.

August 15, 2010

Beef Roast

Meta Epp — an old school pal of Eva’s

Coat roast in flour and brown in 2 tbsp. oil. For sauce:

  • 1 c. chopped onion
  • 1 can (8 oz. tomato sauce)
  • ½ c. water or more
  • ½ tsp. pepper
  • 1 tsp. each celery seed, cumin, beef cube, salt

Combine sauce ingredients, put around roast. Bake, in a Dutch oven, in a low oven for 3-4 hours. When roast is removed, gravy can be made by putting ¼ c. flour and 1 c. water into sauce (may need more H2O). Serve over rice.

August 15, 2010

Tasty Grilled Salmon

from magazine

  • 4 salmon steaks, each about 8oz and at least 1 inch thick
  • 2 tsp. dried tarragon
  • 1 lemon or large lime
  • ¼ tsp. honey Dijon mustard
  • 2 tsp. olive oil

Crumble tarragon overtop and rub in. Squeeze 2 tbsp. lemon juice into a small bowl. Whisk in mustard and oil. Pour over fish. Turn a few times to coat. Let marinate at room temperature 15 to 30 minutes. Lightly oil grill and heat barbecue to medium high. Turn fish once more to coat with remaining marinade. Grill with lid closed 6 minutes. Turn fish and continue to grill until a kife tip inserted into centre of steaks feels warm.

August 15, 2010

Irish Beef Stew

Morning Star, March 14, 2010

  • 2-3 lbs. stewing beef, trimmed
  • ¼ c. margarine or vegetable oil
  • all-purpose flour
  • 2 medium onions, rough-chopped
  • 1 small head garlic, peeled and chopped
  • 1 c. celery, sliced
  • 2 bay leaves
  • 2 sprigs thyme, rosemary, and (sage, optional)
  • salt and pepper to taste
  • ½ c. red wine
  • 3 c. beef broth
  • 4 large carrots, sliced in 1-inch pieces
  • 4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
  • 12 small boiling onions, halved
  • 1 ½ cups chopped turnip (rutabaga)

Dredge beef chunks in flour. Melt margarine or oil in large thick-bottomed stew pot; add beef and brown well on all sides at a medium-high heat; add more oil if needed. Remove beef from pan with slotted spoon, and set aside. Turn heat to medium, add onions, garlic, and celery to the pan and sauté until softened and lightly golden, about 7 or 8 minutes. Add salt and pepper to taste; then bay leaves, thyme, rosemary, and sage if using. Stir 1 minute then add red wine and broth, being sure to scrape all the bits from the pan into the mixture.

Bring the mixture to a boil, then turn heat down to low, cover, and simmer gently for an hour. After an hour, add carrots, potatoes, onions, and turnip. Add more water or broth to just barely cover vegetables. Simmer gently until the vegetables are tender; about 30 minutes. Discard thyme sprigs and bay leaves. Stir in parsley and adjust the salt and pepper to taste.

Ladle into warm individual bowls and serve. Serves 6. Note: if desired, thicken with water and flour mixture.

August 15, 2010

Country Cork Irish Stew

Morning Star, March 14, 2010

  • 8 small lamb chops
  • salt and pepper to taste
  • 1 tsp vegetable oil
  • fresh parsley ¼ c., 2 bay leaves, 1 tsp. peppercorns, 2 sprigs thyme, 3 sprigs rosemary
  • 1 med. onion, chopped
  • 1 ½ c. cups diced celery
  • 1 lb. potatoes (3-4 med)
  • 2 c. finely shredded cabbage
  • 1 large leek, sliced thin (white only)
  • 12 small white onions
  • 1 c. peas
  • ½ c. chopped carrots
  • fresh chopped parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown very well on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil. Place 5 spices in cheese cloth and add to chops; add chopped onion and celery to pan. Lower heat, cover and simmer for 1 ½ hours. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimming from potatoes into tiny pieces. After an hour, remove chips to a plate to cool; add potatoes, trimmings, cabbage, onion, well-rinsed leek, small white onions and carrots to the pan. When chops are cool enough to handle, remove bone, extra fat and grizzle and cut meat into bite-size pieces and return it to the pan. Simmer for another 30 minutes then add peas. Add a little more water if needed during cooking. Simmer 8-10 minutes more. Remove spices and correct seasoning to taste. Garnish with parsley and serve. Serves 4.

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