Easy Recipes

CabbageStew

1 cabbage head -- coarsely chopped 4 large carrots -- sliced 3 potatoes -- cubed 1 onion -- chopped 5 cloves garlic 1/2 cup white wine -- or veggie broth 1/2 cup water -- or veggie broth 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon white pepper -- or lemon pepper salt to taste

GreenChileStew

3 pounds Lamb -- Boneless Shoulder 1 cup Onion; Chopped -- 1 Large 3 each Cloves Garlic -- Finely Chopped 1/4 cup Vegetable Oil 2 cups Chicken Broth 1 teaspoon Salt 1 teaspoon Juniper Berries;Crushed -- Dry 3/4 teaspoon Pepper 1 tablespoon Unbleached Flour 1/4 cup Water 4 each Poblano Chiles; Medium -- * 2 tablespoons Lemon Peel -- Finely Shredded

Hot dog stew

1 poud hot dogs (not cheese filled) 6 Tablespoons flour 3/4 stick corn oil margarine or 6 T. oil 2 cloves garlic -- minced or smashed 1 large onion -- chopped 1 small green pepper -- chopped Parsley -- minced (optional) 6 medium white potatoes -- peeled 1 chicken bouillon cube salt and pepper to taste

ITALIAN VEGETABLE RAGOUT

1 pound Boiling potatoes -- peeled cut in 1 1/2" cubes 1 pound Brussels sprouts -- - tough leaves remov ends trimmed -- - cut in half 1 medium Cauliflower -- - cut in large flore 1 pound Swiss chard -- - tough stems remove torn in bite-size pieces 2 tablespoons Olive oil 1 cup Chopped onion 1 cup Chopped celery 3 large Garlic cloves -- - finely chopped 1 tablespoon Fresh marjoram or 1 teaspoon Dried marjoram 1 large Zucchini -- ends trimmed cut in 1" cubes 2 large Carrots -- peeled sliced thickly -- - on the diagonal 1 teaspoon Coarse salt 1/4 teaspoon Freshly ground black pepper 16 ounces Can chick peas -- drained rinsed with water -----SERVE OVER----- Whole wheat spaghetti or Steamed brown rice -----GARNISH----- 1/4 cup Chopped fresh basil

LOUISIANACHICKENSTEW

1/4 cup Vegetable oil 2 large Whole chicken breasts (about -- 3 pounds), skin on, 8 pieces (you may use -- boned breasts) 12 Chicken thighs (about 4 lb) 1/4 cup All-purpose flour 1 1/2 cups Coarsely chopped onion 2 cups Coarsely chopped celery 2 medium Green bell peppers -- coarsely 1 can Tomatoes, coarsely chopped -- with juice (32 oz) 4 tablespoons Tomato paste 1 teaspoon Hot pepper sauce -- to taste 4 cups Chicken broth or stock 1 tablespoon Fresh lemon juice 2 large Bay leaves 2 large Garlic cloves -- minced 1 teaspoon Salt 1/2 teaspoon Black pepper 1/4 pound Precooked -- coarsely chopped sausage or other -- spicy garlic sausage

Ox-TailStew

1/4 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon pepper 4 pounds oxtails -- cut at joints 2 tablespoons shortening 2 onions -- cut in quarters 4 cups boiling water 2 beef bouillon cubes 1 bay leaf 6 carrots -- cut in chunks 3 potatoes -- cut in chunks 2 cups rutabaga -- chopped 1 cup celery -- diagonally sliced 1/2 cup cold water -- optional

OzarkMountainsStew

5 cups Beef Cubes 28 ounces Can Tomatoes 2 tablespoons Flour 3 tablespoons Chili Powder 1 tablespoon Paprika 1 tablespoon Cinnamon 1 teaspoon Chili Powder 1 teaspoon Ground Cloves 2 teaspoons Salt 1 teaspoon Dry Crushed Red Peppers 3 tablespoons Lard 2 cups Potatoes -- chopped 2 each Onions -- sliced 2 cups Carrots -- chopped 1 each Clove Garlic -- minced

PumpkinStew

1 1/2 pounds beef round -- boneless, cubed 1 tablespoon butter -- not margarine 1 medium onion -- coursely chopped 2 stalks celery -- coursely chopped 5 cups water 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 5 pounds pumpkin 1/4 cup all-purpose flour -- sifted 1 cup frozen green peas