This great dish can be prepared with fresh, canned or frozen veggies or any combination of them! We love it served over white rice, but you could also serve it alone or over egg noodles.
2 lbs. boneless beef stew meat
1/4 cup all purpose flour
2 tablespoons canola or vegetable oil
1 cup mixture of chopped onions, green onions, green and red bell peppers
1/2 stalk of celery finely chopped
2 cloves minced garlic
1 cup green beans or 1 can(with juice) or 1/2 package frozen
1 cup sweet corn, or 1 can(with juice) or 1/2 package frozen
1 cup chopped carrots, or 1 can(with juice) or 1/2 package frozen
1 cup sweet peas, or 1 can(with juice) or 1/2 frozen package
5 cans beef broth (if using canned veggies with juice reduce to 3 cans broth)
3 medium Idaho potatoes peeled and cut into large pieces
1/3 cup teriyaki sauce
3 tablespoons Worsteshire sauce
2 tablespoons cajun spice
salt and pepper to taste
First, in a large pot, combine the vegetables, broth, spice and sauces and heat over medium while browning the meat and making the roux.
In a skillet, brown the meat in 1 tablespoon of cooking oil and set aside.
Using the same skillet, add the remainder of oil and flour to make a bubbly paste over medium heat. Let brown for 2 minutes and add chopped seasonings.
Continue cooking over medium heat until onions are opaque.
Add roux to pot with remainder of ingredients and bring to a boil. Stir well and lower heat to med-low setting. (you may have to add water to 1 inch above everything if too much liquid has been absorbed)
Continue cooking about 31/2 hours or until meat is tender and gravy is thickened. Serve over rice, pasta or by itself. Enjoy!
This wonderful lunch treat is great on toasted rye or served on a lush bed of lettuce!
3 boneless, skinless grilled chicken breasts (chopped and shredded)
1/2 cup fat free mayonaise
1 tablespoon Dijon or Creole mustard
1/3 cup halved seedless red grapes
1/2 cup chopped walnuts
2 tablespoons cajun spice or one each of salt and pepper
1/2 stalk finely chopped celery (optional)
First, chop and shred the chicken breasts leaving some chunky pieces (you could also use 2 5 oz. cans of breast of chicken).
In a large bowl, combine chicken, mayo, dijon mustard and mix until chicken is fully coated and consistency is even.
Add spice, celery, walnuts and grapes and stir in evenly.
Serve on a sandwich or bed of lettuce and enjoy! Variations: you could also add 2 chopped slices of bacon or chopped red pepper for extra flavor!
Stewed Red Cabbage With a German Flavor
This recipe was passed down from a friend who spent some time in Germany on an Army base and brought this wonderfully easy and delicious dish home! Even for non-cabbage lovers (like myself), this dish is great!
1 head purple/red cabbage chopped
1 8 - 10 oz. bottle "catalina" French salad dressing
3 strips uncooked bacon
1/3 tsp ground ginger
1/3 tsp black pepper
1/2 tsp onion or garlic powder
2 tablespoons cooking oil
first, heat the oil in a large covered saucepan or pot.
Fry the bacon until done (not crispy)
Add the cabbage, cover and cook on medium heat for about 5 minutes.
Add the dressing and other spices, cover and continue cooking until cabbage is "cooked down" (about 10 minutes)
Serve as a side dish or add sausage or ham cubes and enjoy as your main course!
Chicken and Broccoli Bowtie Pasta With An Asian Flair
This is a great "quick and easy" meal that can be prepared in a flash!
1 package bowtie noodles
1/2 cup low sodium soy sauce
2 tablespoons Teriaki sauce
1 can chicken broth
4 boneless, skinless chicken breasts cut into large squares
1 1/2 tablespoons cornstarch
1 package frozen broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon canola cooking oil
First, boil the noodles as per package directions and set aside.
Mix the soy sauce, chicken broth, teriaki and cornstarch in a separate bowl and set aside.
In a large wok or deep skillet, cook the chicken in the cooking oil until no longer pink.
Add the frozen broccoli and liquid mixture and continue cooking on med/high heat for about 6 - 8 more minutes or until broccoli and sauce are heated through.
finally, add the cooked noodles and sesame seeds and mix well.
First, drain juice from canned yams and place yams in mixing bowl.
Add pecan pieces, sugar, butter and 1/2 of the marshmallows (also, reserve some of the pecans for garnish).
Using a large fork or "masher", mix all of the ingredients until combined well.
Place mixture in a baking dish, cover and bake at 350 degrees for about 35 minutes.
Add the remaining marshmallows and pecans to the top to garnish and return to the oven uncovered until top is browned.
Serve as a side dish and enjoy! You could also use fresh sweet potatoes, just bake them first at 450 degrees for about an hour (or until soft) and use 1/3 cup of milk when mixing all ingredients. These are great with baked ham!
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Butter Beans and Rice
1 pound package large lima beans
1 tablespoon worstershire sauce
1 teaspoon soy sauce
2 tablespoons salt
1 tablespoon ground white pepper
2 tablespoons cajun spice
1 teaspoon onion powder
1 package chopped mixed seasoning or:
1 medium chopped onion
1 chopped green onion
1 clove minced garlic
1/2 chopped green bell pepper
1 1/2 pounds chopped, smoked seasoning ham
2 tablespoons powdered arrowroot or corn starch (optional)
water (about 8 cups)
Place beans in a large pot spray cooking spray and simmer chopped seasonings and chopped ham over med/high heat until onions are opaque.
Add all of the other seasonings (except arrowroot or corn starch) and simmer for about another minute.
Now, place the beans in pot and add water until it covers beans by about 2 1/2 inches. (you could also use a ham hock for added flavor, but make sure to remove before serving!)
Bring to a boil and reduce to med/low heat.
Continue cooking on low heat for approximately 2 hours or until beans are soft.
To thicken gravy, add arrowroot or cornstarch to 1/3 cup water and stir, then mix into beans. You can also remove some cooked beans and "mash" them and return them to the pot.