Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer […]

Wash the chicken, cut it into pieces and wipe it dry. Saute it in the butter, add the onion, and saute on low flame, stirring. Sprinkle with the curry powder, gradually add the broth, salt and pepper and simmer for 1 1/2 hours. Remove the chicken from the pan and keep warm. Scraping the bottom […]

Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and […]

BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending […]

Cut breasts in half; wipe well with damp paper towels. In large bowl combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight. Next day, preheat oven to 350 degrees. Remove chicken from sour cream […]

–SECOND LAYER– 2 Avocadas (soak in lem juice) –THIRD LAYER– 1 Small sour cream 1 pk Taco mix 2 tb Mayonnaise –FOURTH LAYER– 6 oz Monteray jack cheese (shred) 6 oz Chedder cheese (shred) –FIFTH LAYER 1 cn Small black olives (chopped) —————-TOP—————- 2 Tomatoes (chopped) 2 Green onions (chopped)

Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 c. oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs. flour, stirring constantly with a wooden spoon until well blended. When the mixture is […]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones; then remove from the broth and set aside… 2) Add the macaroni (or the pasta) and all of the veggies to the broth and cook `til tender.. 3) Remove the skin, bone the chicken and slice/dice the meat […]

Cut eight 8″ squares of foil; set aside. Combine seeds, starch, soy, jam, ginger & garlic in pan. Bring to boil over med heat, stirring constantly. Remove from heat & cool slightly. Stir in chicken, a few at a time, to coat each piece well. Place 1 piece, skin side up, on each foil square. […]

Bring to simmer, let BARELY simmer until it tastes good. Strain to remove ginger & scallions. Usually doesnt require clarifying if you use the chicken parts recommended, although you might need to skim the gunk off the top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick stock