BEEF SOUP with MASA DUMPLINGS

This soup is very quick to put together – 45 minutes total. I prepare the  dumplings while the vegetables are getting tender. Top with garnishes… they really make the soup special.

Ingredients

·         2 Tbls Bacon Drippings

·         2   cups  chopped onion

·         2 cups chopped celery

·         8 large garlic cloves

·         2 cups carrots

·         1 cup corn

·         2 cups green beans

·         2 cans diced tomatoes with chili peppers (Rotel)

·         1 can beef broth

·         1 cup salsa

·         Salt

·         ½ (15 oz) can pinto beans, drained and rinsed (optional)

·         4 cups cubed beef roast

·         Water to cover vegetables

Cook your soup in a stock pot over medium-high heat bring to a boil, and then cover, lower heat and simmer for 30 minutes.

Dumplings

·         ¾  cup masa harina

·         ¼ cup flour

·         1 tsp baking soda

·         ¼ tsp baking powder

·         1/4 tsp salt

·         ¼ cup lard

·         ¾ cup buttermilk

·         1 Tbls  Chili sauce

To make dumplings, combine masa harina and other ingredients in a processer.  Add dumplings to soup and cook uncovered for 10 minutes until dumplings float.  Ladle into bowls and top with queso fresco, cilantro, green onions, cabbage, or cheese

BEEF STEW

Ingredients:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• Flour for dredging
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 Tbls tomato ketchup
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• ½ tsp cayenne
• 4 large potatoes
• 3 large carrots, sliced
• ½ c peas
• 1-2 green bell peppers
• 1 can stewed tomatoes
• ½ c flour mixed with water to make slurry for thickening

Directions

Dredge meat in flour and brown in hot oil.

Add water to simmer, add  Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika.  

Cover and simmer 1 1/2 hours.

Remove bay leaves and garlic clove.

 Add carrots and potatoes, green bell peppers, peas and tomatoes.  

Cover and cook 45 minutes longer.

To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/2 cup water and  flour to make slurry.  Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly

CLASSIC CHICKEN GUMBO

Ingredients:

·         2 tbsp Vegetable shortening

·         2 tbsp Flour,all-purpose

·         2 Onions,finely chopped

·         1 Green bell pepper,fine chop

·         5 cups Warm chicken broth

·         1 can stewed Tomatoes

·         1/2 lb Okra,cut into 1/4" pieces

·         1 1/2 tbsp File' Gumbo

·         2 Ribs celery,chopped

·         1 tsp Salt

·         1/2 tsp Pepper

·         ½ tsp cayenne pepper

·         1/4 tsp Thyme

·         1 Bay leaf

·         chicken, cooked

·         1 cup Uncooked rice

·         Louisiana Hot Sauce

Preparation:

In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

Slowly add warm broth; stir until broth reaches a boil.

Add tomatoes, okra,  celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.

Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

The Rice:

The rice can be prepared separate and served with the Gumbo like a stew over the top or add a serving of rice in the center of the stew. OR you can cook the rice right inside the Gumbo which makes for a thicker hearty serving style.

Serve with Louisiana Hot Sauce available right at the table.

GRANDPA HAYDEN'S CABBAGE ROLLS

This is a traditional recipe for Hungarian Style Cabbage Rolls, the one taught to me by Aunt Mary in the 1970's.  It is a big pot full but they freeze up so well. It is also, my husband's all time favorite meal so I make them often.  The SECRET to this recipe is "Taking Your Time". It may seen like a labor of love...IT IS...and that is the way Grandmother did it.  This method will provide you with more flavor and perfect fluffy rice in the center, done to perfection.

Ingredients :

1 large head cabbage

Filling:

1 1/2 cups long grain rice, uncooked

4-5 lbs lean ground beef

2 eggs

2 Tbls Brown Sugar

1 Tbls salt

1 Tbls Red Cayenne Pepper

1 can Rotell Tomato Original w Chilies or Heinz
Chilie Sauce
 1 large onions, diced

8 garlic clove, minced

1/2  lb Smokey Country Bacon, chopped (most breakfast bacon is too mild)

Stewing Sauce:

1 can tomatoe sauce 
2 pint tomato puree
1 can chopped tomatoes
1 quart sauerkraut
1 quart water

Topping

1 carton Sour Cream

Directions:

Place a whole fresh cabbage head in a large pot of water and bring to boil. Reduce heat and simmer for 45 minutes. Remove cabbage from the water and place in a colander to drain. Core the cabbage at the center only.  Delicately remove each leaf and place on the work surface.  

Dice the Smokey Country Bacon small. In separate skillet, lightly brown the Smokey Country Bacon. Let it cool and do no remove fat. 

 Dice garlic and onions, sauté lightly in skillet.

In a bowl, mix place the meat, eggs and flavoring ingredients, including the bacon, garlic, onions, salt, pepper, brown sugar, can of Rotel Tomato and rice… mix well with your hands.

Divide the meat filling into 15 separate balls placing them on your work surface. Now you are ready to roll and stuff the filling into cabbage rolls. Fold the leaves around the meat to roll them into neat little packages.  Place each cabbage roll side by side in layers inside the pot. 

Pour the tomato puree, sauce, sauerkraut and water on top of all rolls.

Cover with lid. Let it come to a slow boil and reduce temperature to simmer for 3-4 hours. Watch the water level as the rice cooks inside, it will soak up the liquid.  This is a good sign that the rice on the interior of the rolls is done and fluffy but add a little bit more water if needed as it cooks down.  Steam is needed to cook the rice inside each cabbage roll.

SERVE:

 Plate up the Cabbage Rolls with some of the Sauerkraut, tomato juice and topped with Sour Cream.   The gravy and sour cream should be served at the table as well.

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STRAWBERRY FLUFF

INGREDIENTS
1 (3 oz.) pkg. strawberry or cherry Jello
1 (10 oz.) pkg. frozen sliced strawberries
1 tbsp. sugar
8 oz. Cool Whip


DIRECTIONS
Dissolve Jello in 1 1/4 cups hot water; stir in strawberries and sugar, cool until slightly thickened, fold in Cool Whip. Chill. Recipe can be doubled. Use 9×12 inch glass pan.

PASTRAMI ON RYE

From Sunset: this mouth watering sandwich we used to get at Lumm's Restaurant. It is a Grilled Pastrami, Swiss, with Sweet Onion Marmalade on Rye. I’ve never thought of using a recipe for a sandwich, but if it makes the sandwich come out like that, I’m listening. Here is the recipe:



Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye

Ingredients

Onion Marmalade

1 Tbs butter
1 Tbs vegetable oil
2 medium red onions, thinly sliced
1 garlic clove, minced
1/2 c sugar
1/2 tsp salt
1tsp black pepper
1/2 c red-wine vinegar
1/2 cup red wine

Sandwiches

4 slices extra-sour rye or caraway rye bread
2 Tbs softened unsalted butter
4 thin slices pastrami
4 oz Swiss cheese
2 Tbs whole-grain mustard

Serve with Sauerkraut on the side

Directions:


1. Make marmalade: Melt butter with oil in a large frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.

2. Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp. butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp. marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.

3. Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.

Make ahead: Marmalade keeps up to 2 weeks, covered and chilled.