| Wearbear's Cookbook Page |
| I will be putting a new recipie on this page every week. So check back often to get the new recipie. I will also rate them according to how easy, or hard they are. 1 * = EASY 2 * = MODERATELY EASY 3 * = MODERATE 4 * = MODERATELY HARD 5 * = HARD |
| Roger's Chili * 1 Clove Garlic 1/4 cup Chopped Onion 2 tbls. Oil 1 lb. Hamburger 1 16oz. can Diced Tomatoes 1 29 oz. can Tomato Sauce 2 tbls. Crushed Red Pepper 2 tbls. Chili Powder 1 tsp. Louisiana Hot Sauce 1 27 oz. can Kidney Beans 1 6 oz. can Tomatoe Paste In a large pot heat the oil, and saute' onion and garlic. Add hamburger and brown. Then add remaining ingredients, and simmer about one (1) hour to one (1) and one (1) half hour. |
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| Tomato Aspic * 1 - 48 oz. can Tomato Juice (divided) 1/3 cup Lemon Juice 3/4 tsp Salt 2 cups Mayonnaise 3 envelopes Unflavored Gelatin 6 Stalks Celery (chopped) 1 cup Walnuts (chopped) Mix 2 cups tomato juice, lemon juice, and salt -with gelatin- stir with a fork to dissolve. Pour remainder of tomato juice into a clear glass bowl and microwave on high 2 minutes and 15 seconds. Stir dissolved mixture into hot juice. Fold in chopped celery. Refriderate till set. To serve - gently smooth mayonnaise to cover - sprinkle with walnuts. |
| Baked Stuffed Trout *** Start with 2 medium trout, then stuff with the following 2 Hamburger Buns, cut into bite sized cubes 1/2 Medium Onion (chopped) Juice of 1 Lemon and 1 Lime 2 Tbls. Capers 1 tsp. Salt 1/2 tsp. White Pepper ! Tbls. Oregano 1 Tomato (finely chopped) Mix bread, onion, salt, pepper, oregano, and tomato. In small sauce pan, heat to boilinglemon and lime juice with capers, pour over bread mixture. Stuff the trout with bread stuffing, and place in baking dish, (I like to use a glass dish), but ehat ever you have on hand is fine. Pour some lemon juiuce in pan with stuffed trout, and put some slices of lime in lemon juice. Cover with foil and bake in a 350 degree oven for 30-45 minutes. This recipie, as is, serves 2 - 4 persons. |