2 portuguese sausage, 1 hot, 1 mild, bite size
1 ham hock, (after cooking in crock pot, take meat off)
1 carrot, diced
1 can kidney beans
1 onion, diced
1 or 2 potatoes, diced
3 or 4 stalks celery, bite size
8z. can tomato sauce
1 large can whole tomatoes
Parsley and watercress
1/4 to ˝ tsp. Portuguese spices*
1 medium cabbage, chopped
Cook all in crock pot about 6 hours.
If you don't have a crock pot,
cook sausage and ham together the day before and remove fat.
Add everything and simmer.
2 bottles whole anise seed
1 bottle stick cinnamon
1 bottle whole cloves
1 bottle peppercorns
Put all spices in large flat pan and toast at 300°F. for 30 minutes.
Grind until fine. Store in a bottle. Makes a large amount.
from Barb Workman
2 tsp. curry powder
2 tsp. chili powder
2 tsp. ground red pepper
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
3 tbl. butter or stick margarine
1 cup chopped onion
2 garlic cloves, minced
1# skinned, boned chicken breast, cut into cubes
8 ounce carton plain fat-free yogurt
6 ounce can tomato paste
5 cups cubed peeled potato
4 cups water
4 1/2 cups hot cooked basmati rice
2/3 cup chopped tomato
Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat;
saute onion and garlic 5 minutes.
Stir in spice mixture, saute 5 minutes, stirring frequently.
Add chicken, and saute for 10 minutes, stirring frequently.
Combine the yogurt and tomato paste, stir with whisk.
Add yogurt mixture, potato and water to pan.
Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Serve over rice, and top with tomato. Yield: 9 servings.
Calories 315 (15% from fat); Fat 5.2g (sat 2.7g. mono 1.4g, poly p.5g);
Protein 18.2g; Carb 49g; Fiber 3g; Chol. 40mg; Iron 3.1mg; Sodium 3.77mg; Calc 96mg.
4 cups carrot chunks
4 cups red potato chunks
2 cans (14z each sauerkraut, rinsed and drained
2 1/2# Polish sausage cut into 3 inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1 1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seed
In a 5 qt. slow cooker, layer carrots, potatoes and sauerkraut.
In a skillet, brown the sausage, transfer to the slow cooker
(slow cooker will be full).
Reserve 1 tablespoon drippings in skillet,
sauté onion and garlic until tender. Gradually add wine or broth. Bring to a boil.
Stir in pepper and caraway. Pour over sausage.
Cover and cook on low for 8-9 hours or until vegetables
are tender and sausage is no longer pink.
YIELD 10 - 12 servings.
1/3 cup Bisquick
1/4 cup grated cheese
1/8 teaspoon pepper
2 slightly, beaten eggs
2 cup shredded unpared zucchini, 2 medium zucchini
2 tablespoons butter
n mixing bowl stir together Bisquick, cheese & pepper.
Stir in beaten eggs just until moistened.
Fold in zucchini. In 10" skillet melt margarine.
Using 2 tablespoons mixture for each round,
cook four rounds at a time about 2-3 min. on each side.
Keep warm while cooking remaining rounds.
From Aunt Mary's Archives
3 cups peeled and coarsely chopped apples
3 cups all-purpose flour
2 cups sugar
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
Mix all ingredients together in a large bowl until well blended.
Batter will be very thick and lumpy.
Spoon into a greased and floured 13" x 9" pan and
bake at 325°F for 45 minutes or until a toothpick inserted
into mixture comes out clean.
Allow to cool completely and cut into bars.