* 2 Onions Minced * 4 Tablespoons Butter * 1 Large Can of Tomato Sauce (29 oz.) * 1 Small can Hunts Garlic Tomato Paste (6 oz.) * 1 Green Pepper Diced in small bits * 3 to 4 cups of cooked rice * 2 Pounds of Sausage * 1 1/2 pounds of cooked, peeled Shrimp * 1 Pound Ham * 2 Teaspoons of Thyme * 1/4 cup water * Seasoned Salt, Black Pepper, Cayenne Pepper
1.Chop smoked sausage into circles or semicircles. Chop smoked ham into cubes. 2.Saute onions in butter for 5 minutes. 3.Add tomato sauce, tomato paste, thyme, and 2 teaspoons of seasoned salt. Cook at medium-high for 30 minutes stirring frequently. 4.Add green pepper. Cook for 5 minutes. 5.Add smoked sausage, ham, and shrimp. Cook for 10 to 15 minutes, stiring frequently. 6.In a large pot add this tomato mixture and rice. Make sure you add the rice one heaping spoon at a time or you may add too much. 7.Add water and stir the mixture constantly for 10 minutes. 8.Season with salt and black pepper to taste. Add cayenne pepper for a little kick in the flavor. 9.That's it! Serve it hot and enjoy!
Spicy Vegan Stew
You will need:
* 1 46 oz. can tomato juice
* 3 - 4 large tomatoes
* 1 Pound baby carrots
* 1 8 oz. celery heart
* 1 Pound parsnips
* 1/2 Pound green beans
* 1 Tablespoon garlic powder
* 1 Tablespoon thyme
* 1 Tablespoon crystalized tapioca
* Black pepper
Cut parsnips into1/2" slices and steam in large pot for 25 minutes(timing begins when hissing sound begins in pot)
After steaming, parsnips should be a soft mush consistency. Mash up like potatoes and set aside..
Cut ends off green beans and cut each into three pieces. Cut stalks of celery hearts into 1/4" slices.
Dice all tomatoes. Steam carrots and green beans together for 20 minutes.
Put 1/2 of mashed parsnips, 1/2 of of cut celery, 1/2 of diced tomatoes & 1/2 of carrots and green beans into large cooking pot.
Add 1/2 tablespoon garlic, 1/2 tablespoon thyme, sprinkle 1/2 tablespoon tapioca over, and dust over with black pepper.
Repeat with remaining half of each ingredient, and again dust over with black pepper. Add tomato juice and mix thoroughly.
Heat to boiling on high heat and continue cooking over medium heat, covered, for an hour, stirring thoroughly every 10 minutes or so. Make sure when stirring to scrape bottom of pot to minimize burning on. Leave covered when not stirring. Remove from heat and let stand, covered, for a couple hours or so.
Reheat on low heat until hot before serving.
Note: This recipe is for SPICY Vegan Stew. If you want it less spicy simply cut back on the black pepper.
Bill's Rib Stickin' Beef Stew
You will need:
* 2-28 oz. Cans of whole tomatoes
* 5 Pounds stew beef
* 1 Pound baby carrots
* 12 oz. celery heart
* 8 oz. pkg. of parsnips
* 5 medium sized russet potatoes
* 2-10 oz. Cans beef broth
* Worcestershire sauce
* Parsley flakes
* Bay leaves
Brown beef chunks in skillet, browning each side, set aside in four equal piles
Peel all potatoes, rinse. Cut into slices 1" thick, cut slices into quarters, set aside in four equal piles
Cut celery heart stalks into ¼" pieces.
Cut parsnips into ¼" slices, cut largest diameter slices into halves or quarters.
Cut the baby carrots into 2 pieces each, toss the carrot, celery, and parsnip pieces together until well mixed, separate into four equal piles.
Open first can of tomatoes and distribute half at the bottom of a large pot, distribute first pile of beef chunks among them, distribute first pile of potato chunks on top of beef and tomatoes, scatter first pile of mixed vegetable pieces on top of them. Repeat with rest of tomatoes in can and second piles of other ingredients. Pour juice from tomatoes and first can of beef broth over, sprinkle over with 1 tbsp. tapioca, 1 tbsp. parsley flakes, and add 1½ tbsps. worcestershire sauce, ½ tbsp. pepper and 1 tsp. salt. Top off with a single bay leaf.
Repeat as above with rest of ingredients.
Cook covered on medium high heat for about an hour and a half, shake the covered pot up and down vigorously every 15 minutes or so for the first 45 minutes, after that it can be stirred. Do so every 15 minutes for remainder of cooking time, scraping the bottom while stirring to minimize burning on. After 1½ hour cooking time is up, remove from heat and leave sitting covered for about 3 hours. Stir thoroughly and reheat before serving.
This one's great for Super Bowl Sunday, and a bowl of it is just the thing after an hour of shoveling snow!
(This is ONE time I don't mind finding a hare in my soup! That's a joke, ya get it?!!)
* 3 pounds rabbit meat, cleaned and cut into pieces
* 1/2 teaspoon salt
* 1/3 cup all-purpose flour
* 1/2 pound bacon, diced
* 1/2 cup finely chopped shallots
* 1 clove garlic, finely chopped
* 1 cup dry red wine(Valpolicella Classico is recommended)
* 1 cup water
* 1 tablespoon chicken bouillon granules
* 1 tablespoon currant jelly
* 10 black peppercorns, crushed
* 1 bay leaf
* 1/4 teaspoon dried rosemary, crushed
* 2 teaspoons lemon juice
* 3 tablespoons water
* 2 tablespoons all-purpose flour
* 1/8 teaspoon dried thyme, crushed
1. Place bacon in a large, deep skillet.
2. Cook over medium high heat until evenly brown.
3. Drain on paper towels and set aside.
4. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess.
5. Brown rabbit in remaining bacon fat.
6. Remove from skillet, along with all but 2 tablespoons of the fat, and
7. Saute shallots and garlic in skillet for about 4 minutes, until tender.
8. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in
jelly, peppercorns, bay leaf, and rosemary.
9. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to
10. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
11. Remove bay leaf and discard.
12. Place rabbit on a warm platter and keep warm while preparing gravy.
To Make Gravy:
Stir lemon juice into skillet with cooking liquid.
Combine 3 tablespoons water with 2 tablespoons flour and mix
together; stir mixture into skillet over low heat.
Finally, stir in thyme.
Pour gravy over stew and serve.
For lamb stew, substitute rabbit meat with lamb(obviously), and current jelly with mint jelly.
Ingredients(Original recipe makes 16 meatballs)
*1 1/2 pounds ground beef *1 1/4 cups Italian seasoned bread crumbs *1/4 cup chopped fresh parsley *2 cloves garlic, minced *1 medium yellow onion, chopped *1 egg, beaten *1 (28 ounce) jar spaghetti sauce *1 (16 ounce) can crushed tomatoes *1 (14.25 ounce) can tomato puree
1.In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. 2.Shape the mixture into 16 meatballs. 3.In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. 4.Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Peanut Butter Pie
*1 ½ cups crushed shredded wheat crackers *½ cup chopped pecans
*1 ½ tsp. heat stable artificial sweetener
*¾ cup butter, softened *½ (8 oz.) pkg. light cream cheese, softened *¾ cup peanut butter *1 package sugar free chocolate pudding *1 cup skim milk *1 (8 oz.) container frozen whipped topping, thawed
1.Preheat oven to 350 degrees. 2.Prepare chocolate pudding using skim milk. Set aside. 3.In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. 4.Cut in butter or margarine until mixture is crumbly. 5.Press into a 9-inch pie pan. 6.Bake in preheated oven for 7 minutes. Remove and cool. 7.In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, and then fold in whipped topping. 8.Pour in chocolate pudding as bottom layer. Pour mixture into cooled crust.