Hot Food & Recipes

Servings: 4 Servings
Category: Main dish | Meats
Ingredients

• 1 lb Lean Ground Beef
• Apple, cored and chopped
• Med Onion, chopped
• 1/8 ts Pepper
• 1/2 ts Garlic Salt

Directions
1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or…form into patties, roll in bread crumbs and pan fry, or broil. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | Meats | Vegetables
Ingredients

• 1 Loaf Focaccia Bread; About
• -10-Inches In Diameter
• 1/4 c Olive Or Vegetable Oil
• 2 tb Red Wine Vinegar
• 1 ts Sugar
• 1/2 ts Dried Oregano Leaves;Crushed
• 1/4 ts Red Pepper; Crushed
• Leaf Lettuce
• 1/4 lb Provolone Cheese; Sliced
• 1/4 lb Fully Cooked Smoked Ham;
• -Sliced
• 1/4 lb Salami; Sliced
• 2 md Tomatoes; Sliced
• 8 Pepperocini: Italian Bottled
• -Peppers, Cut Lengthwise In
• -Half

Directions
Cut the bread loaf horizontally in half. Mix the oil, vinegar, sugar, oregano and red pepper together, blending well. Drizzle evenly over the cut sides and top halves of the bread. Layer the lettuce, cheese, ham, and salami, tomatoes, and peppers on the bottom half of the bread. Top with the top half of the bread. Secure the bread with toothpicks or small skewers. Wrap securely and refrigerate for up to 6 hours. Cut into 6 equal pieces and serve. Nutrition Information Per Serving: Calories: 470 Protein: 19 Grams Carbohydrates: 49 Grams Fat: 22 Grams Cholesterol: 40 Milligrams Sodium: 1040 Milligrams Potassium: 360 Milligrams Posted by Rich Harper From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Main dish | Beef | Texas/s.w.
Ingredients

• 1 lb Boneless beef cut
• - into 4 serving pieces
• 1 c Flour, total
• 1 Egg
• 1/4 c Milk
• 1 md Onion, chopped
• 1 c Chicken broth
• 1 c Heavy cream
• 2 tb Fresh parsley chopped
• - (or 2 tsp. dried)
• Veg. oil to fry steaks

Directions
Pound steaks to about 1/4″ thickness. Rub both sides with salt, pepper, paprika and garlic powder. Heat oil in a large skillet, oil should be about 1/4″ high. Beat egg and milk together in a bowl. In another bowl, season the flour with salt, pepper, paprika, and garlic powder. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour. Place them immediately in the skillet. Fry on both sides until golden brown. Remove and set aside. Remove most of the oil from the skillet, leaving behind the bits of meat etc. Reheat the oil and add the onion. Cook until golden then add about 3 Tbsp. of flour, whisking it in. Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute. Serve with mashed potatoes, corn bread, or biscuits. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Main dish | Poultry
Ingredients

• 2 Chickens,small*
• 1 1/2 c Flour
• 1 ts Salt
• 1/4 ts Mustard,dry
• 1/4 ts Pepper
• 2 c Lard

Directions
——————————-CHICKEN GRAVY——————————- 2 tb Butter 1 tb Flour 3/4 c Chicken stock 1/4 c Light cream Salt Pepper * – cut each into 8 pieces, backbone removed (save liver and gizzard for another use). 1. Wash each piece of chicken under cold running water. Pat dry with paper toweling. 2. Place flour, salt, mustard, and pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop the chicken pieces into the bag a few at a time and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag and shake off excess flour – there will be plenty of it. Then lay them side by side on waxed paper and place them near the stove so that you can get to them easily when you start frying. 3. Preheat oven to warm and in it place a large baking dish lined with paper toweling. 4. Heat the lard in a heavy 10-12″ skillet. The fat should fill the pan to a depth of about 2 inches. Add more lard if necessary. 5. Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. Put in the thigh and legs first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn – with a wooden spoon, so you don’t pierce the skin. Cover and brown the other side. As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place. 6. Cook all of the chicken in the same way. Just remember that the white meat will take a little less time to cook than the dark pieces. 7. Leave the chicken in the oven while preparing the gravy. *** CHICKEN GRAVY *** 1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the chicken pieces at the table.

Servings: 8 Servings
Category: Main dish | Poultry
Ingredients

• 1 Fowl,4-1/4 to 5 lb
• 1 1/2 qt Water
• 1 Onion,small,peeled
• 1 Celery,stalk
• 1 Carrot,scraped
• 1 Parsley sprig
• 1 tb Salt
• 1 tb Vinegar

Directions
———————————FRICASSEE——————————— 4 tb Butter 4 tb Flour 4 c Chicken stock,heated 2 c Light cream,room temperature Cook meat from 4-5# fowl* Salt to taste Pepper to taste Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand until cool enough to remove meat and skin from bone. Add bones and vinegar to stock in pot and let simmer an additional hour. Cool, then strain into a large bowl and add chicken meat. Refrigerate until fat comes to surface; remove and discard fat. *** TO MAKE THE FRICASSEE *** * – cut into bite-sized pieces. 1. Melt the butter in a large, heavy saucepan or deep skillet and stir in the flour. When bubbly, slowly add the heated chicken stock, stirring. Add cream and continue to cook, stirring until sauce is thick. Add chicken meat and cook, stirring a final 5-10 minutes. 2. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-powder biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.

Servings: 1 Servings
Category: Main dish | Chili
Ingredients

• 5 lb Beef roast
• 2 lb Soup bone
• Water as needed
• 3 lb Pinto beans, cooked
• 4 oz Mexene chili powder
• 1/2 ts Cumin seed
• Salt to taste
• Cayenne to taste
• Black pepper to taste

Directions
Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours. AUTHOR’S NOTE: Leftover roast beef will do a good job too, as will canned pintos. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Main dish
Ingredients

• 1 Fresh pineapple
• 25 g Onion
• 2 Fresh chillies
• 50 g Ghee
• -sprig curry leaves
• 1/2 Stem lemon grass
• 1 ts Chilli powder
• 1 ts Paprika
• 1/2 ts Powdered mustard seeds
• 1/2 ts Tuimeric
• 1/4 ts Salt
• 200 ml Coconut milk
• 1/2 ts Fennel

Directions
Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chillies Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chilli powder paprika powder, mustard, turmeric, salt and pine apple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chillies. From “A taste of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Main dish | Poultry | Cheese/eggs
Ingredients

• 2 Chicken breasts; boned &
• –skinned
• 50 g Mozzarella Cheese ;approx
• 4 Rashers streaky bacon
• Thyme
• Pepper
• Salt
• Oil for baking

Directions
Preheat oven to 350 F Cut a pocket along each chicken breast, season well and sprinkle with thyme, stuff with slices of Mozzarella and securely wrap with bacon rashers. Place on oiled baking dish, drizzle or brush with a little oil and sprinkle with a little more thyme. Bake for 20-25 minutes. Source: I got the idea from an advert I saw in a magazine a long time ago… Entered by Anja Wolle 21.3.96 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | Pasta | Vegetables
Ingredients

• 7 md Tomatoes, skinned & coarsely
• – chopped
• 8 oz Angel hair pasta
• 3 tb Olive oil
• 1/3 c Basil, chopped
• 1/4 c Parsley, chopped
• 2 Scallions, minced
• 1/3 c Green olives, sliced
• Salt & pepper

Directions
Cook & drain the pasta. In a serving bowl, combine the pasta with the tomatoes & remaining ingredients. Toss & serve immediately. NOTE: In place of green olives, use black olives, same amount.

Servings: 8 Servings
Category: Main dishes | Pasta | Vegetables
Ingredients

• 1 lb Angel hair pasta
• Water
• 3 tb Olive oil
• 3 Cloves garlic — finely
• Chopped
• 1 Head broccoli, separated
• Into flowerets
• 2 Red bell pepper — diced
• 2 c Heavy cream
• 1 c Parmesan cheese — grated
• 1/8 ts Nutmeg
• Salt and pepper — to taste
• Parmesan cheese — for
• Serving

Directions
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, then keep it warm. Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and saute it lightly; do not brown. Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil. Reduce the heat and simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed. Serve immediately, with additional Parmesan on the side. Recipe By : The Red Lion Inn Cookbook From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini