The Cook Stove / Main Dish
Beans and Sausage
1 pound fully cooked polish sausage,
halved lengthwise and thinly sliced
1 medium onion, chopped
1 cup ketchup
¾ cup packed brown sugar
½ cup sugar
2 tablespoons vinegar
2 tablespoons molasses
2 tablespoons mustard
3 cans (15 ½ oz. Each) great northern
beans, rinsed and drained
In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in the beans and sausage mixture. Transfer to a greased 2 ½ quart baking dish. Cover and bake at 350 degrees for 1 ½ hours or until mixture reaches desired thickness.
Serves 14-16
Beef and Bean Stew
½ cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon cayenne pepper
2 ½ to 3 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons olive or vegetable oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 oz.) tomato paste
¾ teaspoon rubbed sage
½ teaspoon dried thyme
1 can (16 oz.) kidney beans, rinsed and drained
In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add the beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, sauté onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1 ¼ hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes or until meat is tender.
Serves 6-8
Fried Chicken Coating Mix
2 cups all-purpose flour
2 tablespoons salt
2 taplespoons pepper
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon garlic salt
1 teaspoon dried oregano
2 eggs
½ cup milk
1 broiler/fryer chicken (2 ½ to 3 ½ pounds)
cut into pieces
oil for frying
Combine the first 9 ingredients; store in an airtight container. In a shallow bowl, beat eggs and milk. Place ¾ cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. Heat ¼ inch of oil in a skillet over medium-high heat. Brown chicken on all sides; Transfer to an ungreased 15 x 10 x 1 inch baking pan. Bake, uncovered at 350 degrees for 45-55 minutes or until juices run clear.
Golden Egg Bake
½ cup sliced fresh mushrooms
½ cup chopped green pepper
¼ cup butter
10 eggs
½ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups (16 oz.) small-curd cottage cheese
2 cups (8 oz.) shredded cheddar cheese
2 cups (8 oz.) shredded Monterey jack cheese
½ pound pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2 ¼ oz.) sliced ripe olives, drained
In a skillet, sauté mushrooms and green pepper
in butter until tender. In a mixing bowl, combine
eggs, flour, baking powder and salt; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well. Pour into a greased
13 x 9 x 2 inch baking dish. Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.
Serves 10-12
Old Fashioned Chicken Potpie
1/3 cup butter
1/3 cup all purpose-flour
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
1½ cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1 2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 oz.) cream cheese, cubed
1/3 cup cold butter
In a saucepan, melt butter. Stir in flour, garlic,
salt and pepper until blended. Gradually stir in
water, milk and bouillon. Bring to a boil; boil
and stir for 2 minutes.
Remove from the heat.
Stir in chicken and vegetables; set aside.
For pastry, combine flour and celery seed in a bowl.
Cut in cream cheese and butter until crumbly.
Work mixture by hand until dough forms a ball.
On a lightly floured surface, roll 2/3 of dough into a 12 inch square. Transfer to an 8 inch baking dish. Pour filling into crust. Roll remaining dough into a 9 inch square; place over filling. Trim seal and flute edges. Cut slits in pastry. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly.
Serves 6
SEASONED SALT
A great all around seasoning.
2 tbsp. coarsely ground pepper
1 tbsp. chicken bouillon powder
1 tsp. onion salt
1 tsp. onion powder
1 tbsp. garlic salt
1 tsp. cumin powder
1 tsp. dry marjoram leaves,
crushed fine
1 tbsp. dry parsley leaves,
crushed fine
1 tsp. paprika
½ tsp. curry powder
1 tbsp. chili powder
1/3 cup table salt
Mix all ingredients together
Well. Store in glass jar at room
Temperature. Makes about 1 cup.
CORN BREAD
Sour cream gives a distinctive moistness and tenderness to this corn bread.
¾ cup yellow cornmeal
1 cup flour
¼ cup sugar
2 tsps, baking powder
½ tsp. Salt
1 cup dairy sour cream
¼ cup milk
1 egg, beaten
2 tsps. Shortening, melted
Mix all ingredients just enough
to blend. Pour into greased 8” square pan
and bake in 425 degree oven for about
20 minutes.
HOME STYLE GLAZED HAM
1 (12 lb.) fully cooked ham
¾ cup of whiskey
1½ cups of dark brown sugar
1 tbsp. dry mustard
About ¾ cup of whole cloves
1 (11oz.) can of mandarin orange sections, drained
Place ham fat side up on a rack in a large shallow
roasting pan. Bake at 350 degrees for about 2 hours
or until a meat thermometer inserted into the fleshiest
part of the ham registers 130 to 140 degrees Fahrenheit.
Cool the ham slightly. Cut away the rind with a sharp
knife. Score the ham by cutting through the fat lengthwise
and crosswise at one inch intervals. Return the ham to
the oven and raise the temperature to 450 degrees.
with a pastry brush spread ½ cup of whiskey on all
sides of the ham.
Add the rest of the whiskey to the sugar and mustard.
pat it into the scored fat. Stud the meat at scored
intersections with the whole cloves. Arrange the mandarin
orange sections decoratively on top of the ham, securing
them with toothpicks.
Baste the ham with drippings from the pan; bake for
15 to 20 minutes or until a glaze forms. Transfer to a
serving platter and garnish with parsley and additional
orange slices.
Serves 12 to 14 people.
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