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Reno Red

1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and […]

Garlicky Mushrooms

Saute mushrooms in olive oil, covered, about 15 minutes. Uncover; add garlic, parsley, salt and pepper. Simmer until liquid evaporates. Do not let garlic brown. Serve and enjoy.

Honey Baked Onions

Place cut side up in e pan. Dribble with honey and dot with butter. Add a little water to the pan and cover with plastic. Microwave on high for 8-10 minutes. Turn 1/4 after 3 minutes, Turn 1/4 after 3 minutes.

Fish In Sweet And Sour Sauce Wih Coconut-rice

Thaw fish and shrimp if necessary. Cut fish in fubes and dip in lemon juice. Lightly brown vegetables in oil. Add bullion, 1 dl. pineapple juice, pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce, cayenne pepper and salt. Stir gently for 3-4 minutes. Add fish and stir another 4-5 minutes. Add shrimp. Mix cornstarch and […]

Creole Zucchini

Cut zucchini into 1/4-inch slices. In slow-cooking pot, cimbine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Couscous-stuffed Zucchini

Marinated Peppers

Yield: About 9 half-pints. (Bell, Hungarian, Banana, or Jalapeno) * Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeno peppers. For medium style: Use 2 lbs […]

Marinated Broccoli

1.Place broccoli in boiling water; heat to boiling. 2.Boil uncovered 1 minute; drain. 3.Rinse in cold water; drain. 4.Mix remaining ingredients in a bowl. 5.Stir in broccoli. 6.Cover and refrigerate 1 hour; drain.

Asparagus With Shallots

Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked–bright green and tender–but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots […]

Homemade Capers

Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock. Cover and let stand 2 days. Drain seeds and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint.

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