Foods Recipes

1 kilogram zucchini

1 onion

1 garlic clove

30 grams clarified butter

1 tablespoon curry powder

1 can tomatoes

3 tablespoons coconut paste -- (*)

2 tablespoons mustard seed

(*) I cooked 100g dried grated coconut with water in the microwave oven, pureed it and strained it through a sieve. Peel, seed and dice zucchini. Mince onion and garlic. Puree tomatoes together with the juice. Steam onion and garlic in the clarified butter. Stir in curry powder. Add tomatoe puree and cook until it thickens a bit. Dissolve coconut paste in the tomatoe puree. Add diced zucchini and steam for about 30 minutes until

tender. Roast mustard seeds in a pan and sprinkle over the stew.

4 lb Stewing beef, cut into 2"

-cubes 2 tb Olive oil

2 md Onions, peeled and sliced

4 Carrots, peeled and cut

-in thin slices 2 c Hot beef stock or bouillon

-(homemade, canned or -reconstituted) 2 c Red Zinfandel wine

1 Garlic clove, unpeeled

1 Whole tomato (canned or

-fresh), peeled and coarsely -chopped 1 t Salt

1 t Freshly ground black pepper

2 t Thyme

3 Juniper berries

2 Bay leaves, crumbled

4 Carrots, cut into 3" chunks

5 Potatoes, peeled and cut

-into 3" chunks

Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly and saute briefly in a large skillet over high heat. Remove meat to pot. Cook onions and carrots in skillet for 3 minutes over medium high heat (add an additional tablespoon of oil if necessary). Pour beef stock in skillet, add wine and bring almost to a boil. Simmer for 5 minutes. Add salt, garlic, tomatoes and pepper. Place remaining herbs in a square of cheesecloth and tie into a bundle with string or thread. Bury bundle in meat. Pour contents of skillet over beef and herbs. Cover and place in a cold oven. Set oven temperature at 450'F. and cook for 90 minutes. While stew is cooking, steam additional carrots and potatoes. Remove casserole from oven and discard herb bundle. Strain juice over a large bowl. Return beef cubes to casserole. Press baked vegetables in sieve placed over stewing juice. Pour juice over beef cubes in casserole. Add steamed carrots and potatoes to casserole. Cover and return to oven for 15-20 minutes.

1 lb Stewing beef, in bite size

1/2 pk Lipton's Onion soup mix -

- stir before dividing 1 cn Cream of mushroom soup

1/2 cn Sherry or wine

Mix all together. Bake at 300 for 3 hours in covered casserole. Just as good the second time around.. Great for the cold months. Mrs Muriel Aldwinckle, Hamilton

1 1/2 lb Boneless turkey meat, cut

-into walnut sized pieces 1 lg Onion, Peeled and Diced

12 oz New or Waxy potatoes, peeled

-and cut into 1 inch cubes 1 Green Pepper, de-seeded and

-diced 14 oz Tin Italian Tomatoes,drained

1/2 ts Freeze-dried thyme

1/2 ts Freeze-dried oregano

Salt and Pepper 6 oz Sweetcorn Kernels

1 tb Oil

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown. Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp slightly with a fork. add the herbs and enough water just to cover the turkey. Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C for 45 minutes. Season generously then add sweetcorn. If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole. Bring gently to the boil until the sauce thickens. You don't really need anything else with this, though you could follow it with a little spinach salad. Source: Michael Barry, Yes! Magazine

1 lb Venison

1 lb Beef

Adolph's meat tenderizer Water 2 7.6 oz. cans stew starter

4 Carrots, chopped

1 8.5 oz. can sweet peas

1 md Onion, diced

5 md Potatoes, diced

4 Celery stalks, chopped

4 tb Butter

2 Beef bouillon cubes

1 Bay leaf

2 ts Kitchen Bouquet

1 Garlic clove, minced

1 ts Worcestershire sauce

Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot.