Greatest Recipes

1 lb Lean pork shoulder

3 Medium onions chopped

1 Green Bell pepper chopped

1 Red Bell pepper chopped

8 Fresh Jalapeno peppers

-(2 seeded & chopped) -balance gashed 2 tb Fresh ground cumin

1 ts All Spice

1 tb Blackstarp molasses

12 oz (1 can) beer(not Lite)

2 oz Sour mash whiskey

1 oz Vietnamese hot sauce or

- Tabasco sauce 5 Cloves garlic crushed

3 tb * masa harina (fine yellow

-corn meal) 1 tb Soy sauce

3 Bay leaves

2 c Stewed tomatos chopped

1 c Tomato sauce

1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st’s! “CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!”

2 quarts water

1 teaspoon salt

1 cup peeled — cubed potato

1/2 cup scraped — chopped carrot

1/2 cup cut fresh or frozen green beans — cut into 1-inch

– pieces 1/4 cup butter or margarine

1/2 cup chopped onion

1/4 cup all-purpose flour

1/2 cup fresh or frozen whole kernel corn

1/2 cup fresh or frozen english peas or butter

– beans 1 tablespoon chopped fresh parsley

1/2 teaspoon rubbed sage

3/4 teaspoon salt

1/4 teaspoon pepper

5 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden.

Serve immediately.

1 cn Kidney beans

1/2 lb Hamburger

1 cn Tomato soup

1 tb Chili powder

1 sm Onion, chopped

Dump all into a pot. Bring to a boil. Turn down and simmer about 30 minutes. Son Steven brought this home from a boy scout campout many years ago. We have been using it ever since then. We prefer the dark red kidney beans. You can double or triple amounts. —–

1 lb Dried sm. fava or pink beans

Lightly salted water 1/2 c Red lentils

3 tb Lemon juice

1/4 c Olive oil

1/2 ts Cumin, ground

Salt and pepper to taste 1/2 c Green onions, chopped

Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions. *The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread. Source - Middle Eastern Cooking by Rose Dosti, HPBooks.

2 tb EDEN Extra Virgin Olive Oil

2 md Onions; chopped

2 tb Grated ginger

1/4 ts Cayenne pepper (or more)

1/2 ts Ground cumin

2 cn EDEN BlaCk Beans (15 oz ea)

2 tb EDEN Ume Plum Vinegar

1 ts LIMA Sea Salt

3 Sweet red peppers* (opt.)

– roasted and peeled Heat oil, saute onions until translucent. Add cent. Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes. Partially mash beans for a thick bean sauce consistency. * To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black. Place in a paper bag and seal. This will allow the peppers to sweat. Peel off the charred skin and run under cold water. Seed and slice the peppers into thin strips. Serve the Feijoada over rice or pasta. Garnish with red pepper strips. Annemarie Colbin, The Natural Gourmet Variations: This can be used as a bean dip with chips, or mashed for refried beans. Per serving: 137 Calories; 4g Fat (22% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium Prep Time: 5 minutes Cooking Time: 35 minutes Yield: 8 servings Copyright 1994 Eden Foods, Inc.

-JUDI M. PHELPS 1 5-6 lb chicken OR

1 lb Chicken gizzards

2 lb Chicken backs and

1 lb Legs and thighs

3 qt Water

1 Onion stuck with 2 cloves

1 Leek

1 Carrot

– salt 10 Peppercorns

1/2 c Onion — finely chopped

1/2 c Carrots — finely diced

1/2 c Green beans — finely cut

4 oz Egg noodles

1 c Frozen or fresh peas

Parsley — chopped

Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the seasoning. If you are using chicken parts, cook until they are tender 45 minutes to 1 hour. Remove the chicken, skim excess fat from the broth, and then remove the vegetables. (If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.) Pour the broth into a container, wash out the kettle, and then return the broth to it. Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced. Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm. Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked. Serve in heated soup plates or bowls and sprinkle with some chopped parsley. This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine. Note: Other vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking. Source: James Beard’s American Cookery. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com