In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes […]

Mix all ingredients except stock, meat, vegetables and cornflour together in a measuring jug. Cook onion and steak or chicken until done in wok on high heat. Remove from heat and add sauce. Blend cornlfour in 1T water (cold) and add to mix. Return to heat and add vegetables. Cook until sauce thickens (add extra […]

Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending […]

Heat 1 gallon water in large pan until boiling. Add noodles and cook until just tender, about 5 minutes. Drain. Toss with 1-2 teaspoons sesame oil. Immediately transfer noodles to round cake pan or pie plate. Press top to level noodles and let cool. This can be made a day ahead and refridgerated. In the […]

Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips.

-MIKES KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef […]

Combine fat and flour. Blend well. Add vegetables, salt, and pepper. Knead well. Stuff kishka loosely, like a turkey, only 3/4 inch thick. (Flatten it.) Lay stuffed kishka around in a roasting pan. Add cold salted water to cover. Cover pan and simmer on top of stove about 1 hour. Slice and serve hot. MY […]

Bring water to boil in large kettle. Add red snappes, lemon, sliced onion, sald, and pepper. Continue to boil for 20 min. Drain fish; cool and flake. Toss fish with minced onion, celery, carrot, chili sauce, and mayonnaise. Adjust salt and pepper to taste. Chill overnight.

Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour 4 cups boiling water into […]

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. […]