Serves 8 2 tablespoons olive oil 1 1/2 pounds beef stew meat 8 cups chicken stock 10 beets, trimmed and peeled 2 tablespoons sugar 1 tablespoon butter, diced 2 cups diced red potatoes 1 cup diced onion 1 cup chopped green cabbage 1 cup diced celery 1 cup peeled, diced carrot 1 tablespoon minced fresh garlic 2 teaspoons salt 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon white pepper 1 tablespoon grated fresh horseradish 1 tablespoon lemon juice 1/2 cup
Serves 4 2 cups butternut squash, peeled and cubed 2 cups Brussels sprouts, trimmed and halved 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon dried rosemary leaves 1/2 teaspoon garlic powder Salt and pepper to taste In a large skillet, heat butter and oil over medium heat. Add the squash and Brussels sprouts and cook, stirring, for about 5 minutes.
Makes 4-6 servings 4 cups diced cabbage 1 pound lean pork 4 ounces diced bacon 1 pound kielbasa sausage, thinly sliced 3/4 cup diced carrot 3/4 cup diced onion 1/2 cup diced celery 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill 3 bay leaves 1/2 teaspoon allspice 1 tablespoon sugar 1 tablespoon canola oil Salt and pepper to taste Cut pork and onion into small pieces and put in a stew-pot with hot canola oil, browning on all sides, for 3
Don't be alarmed, but there are a lot of foreigners around these days. One really shouldn't call these people "foreigners. It's not polite. They are "internationals," and most of them are in their early 20s. They hail from places like Poland, the Czech Republic and the Ukraine. Some come all the way from China. And they work here. Most of the big resorts in the lakes area hire international students every year to bolster the summer workforce.
Influenced by Steven Raichlen's BBQ USA Serves 6 Brine: 3/4 cup kosher salt 3/4 cup sugar 1 cup apple juice 3 cinnamon sticks 3 bay leaves 3 quarts water For the chicken: 1 large roasting chicken, about 6 pounds (preferably with 2 legs) 1 16-ounce can of cheap beer (unless intended for drinking) 1 1/2 tablespoons paprika 1 1/2 tablespoons brown sugar 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 2 tablespoons butter, melted 2 tablespoons vinegar
When I was a kid we had a pet chicken. She was a one-legged hen and we named her Gertrude because she sort of looked like our Aunt Gertrude. In fact, there were some hurt feelings on Aunt Gert's part for obvious reasons. I mean, how many aunties can find flattery when told they resembled a one-legged chicken? Especially when they bore the same waddle? We didn't set out to adopt a deformed chicken as a pet; my family wasn't that weird. My parents owned Pine Hurst Lodge in Benedict and, strangely enough, just around the bend and through the woods from the resort sat a big old chicken farm.
So I was climbing the steps from our restaurant dungeon, my arms full of romaine, onions, cucumbers and vine-ripened tomatoes, and I dropped an avocado. Someone far more important than me--someone athletic and limber and a par-golfer from the professional tees--happened by chance to be just behind me on the stairway.
Inspired by Mrs. Herman Stevens, president, Akron, Ohio, Women's Club, 1970 6 medium potatoes 1 pound hamburger 1 medium onion, chopped 1 glove of garlic, minced 1 8-ounce can tomato sauce Salt and pepper to taste 1/4 cup chopped parsley 1/4 cup butter 2 tablespoons flour 2 cups milk 2 eggs, slightly beaten 1/4 cup grated Parmesan cheese Peel the potatoes and slice into 1/8-inch slices. Cover with cold water. Brown the hamburger with the onion and garlic and drain.
Inspired by Lucille Lightfoot, a hamburger helper from Vesta, from the 1993 edition of Church of the Holy Name Cookbook 1/2 cup brown sugar 1/2 cup ketchup 1 1/2 pounds hamburger 3/4 cup milk 2 eggs, beaten 1/2 cup minced onion 1 tablespoon minced fresh garlic 1 teaspoon salt 1/4 teaspoon ground ginger 3/4 cup crushed cracker crumbs Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan with cooking spray. Press the brown sugar into the bottom of the pan and cover with the ketchup.
Inspired by the recipes of two hamburger helpers, Judy Koep and Darlyne Dano, from the 1985 edition of What's Cooking in Nisswa? 1 cup raw wild rice 1 pound hamburger 1 cup chopped celery 1/2 cup chopped onions 1/2 cup chopped bell peppers 1 small can sliced mushrooms 1/2 cup sliced black olives 1 can cream of mushroom soup 1 can cream of chicken soup 2 teaspoons soy sauce Salt and pepper to taste 1 cup diced cheese, such as smoked Gouda In a saucepan, bring the wild rice to boil in 3 cups of