We may live without friends; we may live without books; but civilized man cannot live without cooks.
Owen Meredith
This quotation is dedicated to our chief cook and friend Kitchen Warrior.

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1 lb. Italian Sausage (Hot or Sweet, pork or Turkey) Cut 1" pieces.
1 Table Spoon Olive Oil
2 Large Potatoes (peeled & cubed)
1 Large Onion (chopped in medium pieces)
1 - 2 Cloves of Garlic
Salt & Pepper 1 Can Stewed Tomatoes (Italian Style)

In large pot or frying pan, brown sausages in oil, and potatoes for 10 minutes, add onions, brown for 5 minutes, add garlic, salt & pepper, add tomatoes, cover, cook 10 more minutes.

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1 lb. Mushrooms (roughly chopped)
1 Large Onion and 1 Clove Garlic (chopped)
1 Tablespoon Oil
1 tablespoon Butter
Salt & Pepper
Bay Leaf
Thyme

Method:

Sauté all above ingredients till brown then add:

3 Tablespoons Flour
1 can evaporated Milk
1 Can Water
Stir till thickened, add:
1 Shot Sherry or Marsala Wine.

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Xena- Gabrielle: Yeah, let's go in there and start kicking some a...
Gabrielle, what? Did ya sleep on a rock again? Go get something to eat and try to relax.
Xena Warrior Princess, Ten Little Warlords

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1 pound Lamb shoulder
1 tablespoon Butter
1 tablespoon Olive Oil
1 Onion
2 quarts Water
Salt
Pepper
1 Cabbage
1 tablespoon Parsley

Trim and cut lamb into 1 inch cubes, and brown butter and oil in soup pan. Add water seasonings and simmer for up to 2 hours or until lamb is tender. Add cabbage and simmer until done or up to 60 additional minutes. Garnish with parsley.

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1 cup shredded Mustard Greens or Kale
1 cup Zucchini cut into strips
Unsalted Butter
2 cups Chicken stock
4 Egg yolks
1/2 cup Whipping Cream
1/4 Basil Leaves, shredded
3 tablespoons Pesto
1/2 teaspoons Salt
Pepper

Melt the butter in a saucepan, then stir in greens and toss. Let simmer until tender. Beat eggs yolks with cream and add a bit of hot soups while stirring. Add the cream and place in soup pot with greens. Add zucchini, basil leaves, salt, and pepper. Stir until soup is thick.

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Tomatoes and oregano make it Italian.
Wine and taggagon make it French.
Sour cream makes it Russian.
Lemon and cinnamon make it Greek.
Soy sauce makes it Chinese, but garlic makes it good.
Alice's Restaurant Cookbook

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1 Elephant, medium size
Salt
Pepper
2 Rabbits, optional

Cut the elephant into small bite-size pieces. This should take about two months. Add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. This will serve thirty-eight hundred people (3800). If more are expected, two rabbits may be added, but do this only if necessary as some people do not like to find hare in their stew.
Courtesy The Virtual Campsite Cookbook

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3 whole Duck breasts
Shortening
1 Onion, chopped
1/2 Green Pepper, chopped
2/3 cup light Sherry
1/4 cup Orange juice
1 (8 ounce) can Mushroom gravy
8 ounce fresh Mushrooms or 1(8 oz.) can mushroom, drained
2 tablespoons prepared Horseradish
Hot cooked Wild Rice

Debone duck breasts. Heat shortening until hot in a skillet or Dutch oven; add duck and cook until browned. Remove ducks. Cook onion and green pepper in pan drippings until tender. Add sherry, orange juice, gravy, mushrooms, and horseradish to onion mixture; heat to boiling. Add duck; reduce heat and simmer for 1-1/2 hours or until duck is tender. Serve hot over cooked wild rice.
Courtesy the Wild Side

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To eat is human. To digest divine.
Mark Twain

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2 pounds Stewing Beef -- 1" pieces
1 large Onion peeled and sliced
4 large Potatoes, peeled and cut up
4 Carrots
1/2 cup Red wine
1 can Cream of Mushroom Soup
1 cup fresh Mushrooms, sliced
2 cups Water
1 teaspoon Thyme
1 teaspoon Allspice
1 teaspoon Basil

Combine all ingredients in crockpot, stirring together to mix will. Cover and cook on LOW 8 - 12 hours (4 - 6 hours on HIGH). Serve over noodles or rice.

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Turkey Meat
1 or 2 Carrots
Celery
1 Onion
Salt, as desired

After the feast, cut off all the turkey meat from the carcass that you're going to eat. In a big pot, add the carrot, some celery, and onion, all roughly chopped. It makes a richer soup if you saute the vegetables first, or put the whole pot in the oven (with veggies and the turkey carcass) for 45 minutes at 350 or so. Take the pot from the oven and finish on top of the stove. Cover with water, and simmer for as many hours as you can. Five works well. Strain the soup, cool it as quickly as you can and refrigerate it. That makes a terrific, rich broth. My favorite addition to it is fresh pasta-nothing else-and cook it only until the pasta is perfect. Add salt as desired. Ladle it in big bowls. Watch it disappear.
Recipe by Carolyn Bremer

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They had best not stir the rice, though it sticks to the pot.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxxvii.

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1 cup sliced Onion
1 tablespoon Olive Oil
2 cloves Garlic, minced
1 teaspoon Pepper
1 teaspoon fresh Thyme leaves
2 cups Water
12 extra large Shrimp, peeled and deveined, tail on
16 Sea Scallops
3/4 pound Cod fillet
2 dozen live Mussels, cleaned
2 dozen live Littleneck Clams, cleaned

In a large, heavy pot, sauté onion in oil over medium heat for 5 minutes. Add garlic, pepper and thyme and sauté for 1 minute. Pour in water and bring to a boil. Add shrimp, scallops, cod, mussels and clams. Return to a boil, cover and steam for 10 minutes, or until all the clams open. Spoon seafood into shallow bowls and serve.
4 servings
Courtesy the Recipe Box

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1 1/2 pounds Beef chuck roast, cut in 1" pieces
1 1/2 pounds Pork roast, cut in 1" pieces
3 tablespoons Butter
2 cloves Garlic, minced
2 Onions, chopped
1 or 2 green Chile Peppers, seeded & chopped
2 Red Bell Pepper, chopped
2 Bay leaves
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin
2 cups Tomatoes, chopped
1/4 cup fresh Lemon juice
1 cup Raisins
1 teaspoon Salt
1 teaspoon Pepper
1/2 cup Dry Red Wine
1/2 cup Beef stock

Brown meats in lard or butter. Add garlic and onions and cook until onions are limp. Combine browned meats and remaining ingredients in a slow cooker. Cover and cook on low 8 to 10 hours. Serve with warm tortillas.
Recipe Courtesy of DaSis

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I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madame Benoit

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1/2 stewing Hen or Fowl
2 quarts Chicken stock or broth
1/4 cup Onion, coarsely chop
1/2 cup Carrots, coarsely chop
1/2 cup Celery, coarsely chopped
1 teaspoon Saffron threads, optional
3/4 cup Corn kernels, fresh/frozen
1/2 cup Celery, finely chopped
1 tablespoon Parsley, fresh chopped
1 cup egg noddles -- cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe). Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
Courtesy of Lu's Recipe Extravangaza

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1 4 pound broiler-fryer
1/2 tablespoons Salt
4 quart Water
1/2 pound Ground Beef
1/2 pound Salt pork
8 small Potatoes (2-1/2 pounds ) peeled and sliced
2 large Onions, sliced
1 quart canned crushed Tomatoes
2 10oz packages frozen baby Lima Beans
1 cup sliced carrots
1/3 cup Sugar
14 cup Butter or Margarine
1 1/2 teaspoon Paprika
1 tablespoons Lemon juice
2 teaspoons Salt
1 teaspoon Black pepper
1 teaspoon Red pepper
2 11 oz cans Corn, drained

Combine first 3 ingredients in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth in Dutch oven. Cool chicken; skin, bone, and coarsely chop meat. Set aside. Cook ground beef in a skillet over medium heat until browned, stirring until it crumbles. Drain well, and add to broth. Position knife blade in food processor bowl; add salt pork. Pulse 2 or 3 times until fat is finely ground; add to broth.Add potatoes and onion; cover and cook over medium heat 20 to 25 minutes. Add chicken, tomatoes, beans, carrots, sugar, and next 6 ingredients to broth; cover, reduce heat, and simmer 2 to 2-1/2 hours, stirring occasionally. Add corn, cook, uncovered, 10 to 15 minutes. Serves 6.
Recipe Borrowed from Alvin Lucy of Virginia in February, 1992 "Southern Living".

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I am not a glutton - I am an explorer of food.
Erma Bombeck

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10 ounces Corn, frozen
6 1/2 ounces Salmon, canned and drained
3/4 cup Brown Rice
2/3 cup Water
2 tablespoons Green Onion, sliced
1/2 teaspoon low sodium Chicken broth
1/4 teaspoon Dill weed, dried
1/4 cup low fat Cheddar Cheese, shredded

Preheat oven to 375. In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.
Recipe Courtesy DaSis

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1/4 pound Salt Pork, diced
1/2 pound slice of Ham, diced (or 3 strips of Bacon, diced)
Flour
Salt and Pepper
3 pounds round or rump Venison cut into 2-inch cubes
1 deer Kidney, sliced, or beef kidney
1 tablespoon Brown Sugar
1 tablespoon Currant or Beach Plum jelly
1 teaspoon Kitchen Bouquet
2 Bouillon cubes
24 small or pearl Onions (if unavailable, quarter 3 medium onions)
5 Carrots, diced
3 cloves Garlic, sliced
2 cups Red Wine
1 can Cream of Mushroom soup* or 1 cup Beef broth
1 tablespoons Worcestershire sauce or Harvey's sauce
3 bay leaves
2 teaspoon thyme (or 1 tsp. thyme and 1 tsp. crumbled rosemary)
1/2 pound Mushrooms, sliced
Butter
3/4 cup Cream
3 tablespoons chopped Parsley

In skillet, fry out the salt pork and frizzle the ham cubes (or bacon). Reserve cracklings and ham. Roll or shake meat chunks in salted and prepared flour. Same for kidney slices. Brown the meats in the salt pork fat on all sides, making sure that you do not crowd the pieces, i.e., brown one batch of pieces, remove to casserole, then brown the next batch. Stir sugar, jelly and Kitchen Bouquet into skillet, then mash in 2 bouillon cubes and melt, stirring to blend over low flame. Glaze onions, carrots and garlic slices until sticky but not caramelized. Remove to casserole. Stir in red wine, then can of mushroom soup, if you are using it; otherwise, add beef broth. Stir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2 to 2-1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30 to 40 minutes of cooking. If you didn't use the canned mushroom soup, saute mushrooms in butter for 2 to 3 minutes, then add the cream. Cook down until the cream has thickened---about 5 minutes. Add cracklings and ham to the mushroom mixture just long enough to warm them, and add to stew along with parsley.Use canned mushroom soup if you're in camp or anywhere that fresh mushrooms are not available.Serve with noodles, homemade spaetzle or rice. Serves 6.
Courtesy Walk on the Wild Side, Source: Outdoorlife Deer Hunter's Yearbook: 1989

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It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you. Somewhere, there is a chile you cannot eat. Daniel Pinkwater, "A Hot Time in Nairobi"

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2 pounds ground beef
1 medium green Pepper, chopped
3/4 cup chopped onion
1 can (16 1/2 ounce) cream style Corn
1 can (8 ounce) Tomato sauce
1 can (10 3/4 ounce) condensed Tomato soup undiluted
1 can (4 ounce) Mushrooms, undrained
1 can (10 ounce) Tomatoes, undrained with green chilies
1 can (2 1/4 ounce) sliced ripe olives, drained
1 jar (4 ounce) chopped Pimento, drained
1 1/2 teaspoons Celery salt
1/2 teaspoon Chili powder
1/2 teaspoon dry Mustard
1/4 teaspoon Pepper
8 ounces wide Egg Noodles, cooked as directed and drained
2 cups (oz.) shredded sharp Cheddar Cheese

In large skillet, cook ground beef with green pepper and onion until meat is browned and the vegetables are tender. Drain. Add next 11 ingredients, mix thoroughly. Add noodles, mix well. Pour into large baking dish. Cover and bake at 350 degrees for 50 minutes. Sprinkle with cheese, return to oven for 10 minutes or until cheese melts. Serves 14.
Courtesy My Recipe

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2 cups prepared Tortellini (Cheese or Chicken)
2 cups chopped, cooked Broccoli
2 cups chopped, cooked Chicken
1 10-3/4 ounce can cream of chicken soup
2 tablespoons reconstituted orange juice
1/2 cup Fat Free Mayonnaise
1/4 tablespoons white Pepper
4 slices Fat Free Cheese
1/2 cup Bread crumbs

Grease a 2-qt baking dish. Add tortellini, chicken and broccoli. In a small bowl combine soup, orange juice, mayonnaise and pepper; mix well. Spread over chicken mixture, place cheese slices on top, sprinkle with the bread crumbs. Bake, uncovered, at 350 degrees (175 C.) for 35 to 40 minutes or until thoroughly heated. Serves 6.
Courtesy On-Line Cooking, Source: Jan Winans

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An idealist is one who, on finding that a rose smells better than a cabbage, concludes that it would also make better soup.
H. L. Mencken (1880-1956)

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3 pounds Sauerkraut
2 pounds Ham with bone
2 Bay leaves
1 ounce dried Mushrooms, chopped
20 black Peppercorns
10 Allspice Berries
1/2 teaspoon Salt
11 cups Beef broth, bouillon or water
2 pounds Cabbage, chopped like Sauerkraut
2 tablespoons Butter or Margarine
1 pound Polish Sausage links, cut into 1/2-inch cubes
1 pound Polish white sausage with Garlic, cut into 1/2-inch cubes
1 pound Bacon, cut into 1/2-inch cubes

Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 cups broth, bouillon or water. Cook uncovered 15 minutes over medium heat. 3.Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil. Cook, uncovered, over medium heat for 1 hour or until cabbage is tender. Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Sauté over medium heat 10 minutes or until browned. Add to sauerkraut mixture. In same skillet, sauté bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.
Courtesy of Lu's Recipe Extravaganza

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1 can low-sodium stewed Tomatoes
1 cup reduced-sodium Chicken broth
1 8-oounce bottle Clam juice
3 medium Leeks, sliced (one cup)
1/2 cup Water
1 teaspoon Cajun seasoning
1 teaspoon Finely shredded Orange peel
1 8-oounce fresh or frozen Lobster tail or 6 oz. cooked
Lobster, cut into chunks, or One 8 ounce pkg. frozen
Lobster-shaped Fish pieces, (surimi) thawed
8 ounce Fresh or frozen peeled and deveined Shrimp
4 slices French bread, toasted (opt.)
Snipped fresh Parsley (opt.)

In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes. Meanwhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total. Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just turn pink. Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or till heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main- dish servings.
Courtesy of Camp Recipes, Source: Better Homes and Gardens, January 1994.

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Serenely full, the epicure would say,
Fate cannot harm me,--I have dined to-day.
Sydney Smith, 1769-1845, Recipe for Salad.

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4 pounds Chicken
Salt, to taste
Pepper, to taste
1/4 teaspoon ground Ginger
1 clove Garlic, minced
1 cup Chicken broth
1 large can (9 ounces or so) Pineapple, sliced in syrup
4 ounces water Chestnuts, drained sliced
4 green Onions, diagonally cut
1/4 cup Cornstarch
1/4 cup Soy sauce
1 tablespoon Vinegar

Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
Recipe Courtesy DaSis

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1/4 cup Olive Oil
1 cup chopped Onions
3 cloves Garlic
1 can (28 oz.) whole Tomatoes
1 can (6 oz.) Tomato paste
1 cup chopped Green Pepper
1 teaspoon dried Oregano
1 teaspoon dried Basil
2 cups dry Red Wine
Salt and Pepper to taste
2 pounds firm fleshed Fish, cut into 2-inch pieces
1/2 pound Sea Scallops, cut in halves
1/2 pound Shrimp, shelled and deveined
1 dozen Clams or Mussels, well scrubbed
1/4 pound Crab Meat

In a large soup pot, heat oil and sauté the onions and garlic until tender. Add tomatoes, breaking up into small pieces, green pepper, oregano, basil, wine, salt and pepper. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Add the fish and cook for 15 minutes more. Add the scallops, shrimp, clams or mussels and the crab meat. Cover and simmer for 15 minutes. Remove any clams or mussels that have not opened.
Courtesy of the Recipe Box

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You've made your kettle of fish, now lie in it!
Herman Munster

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2 pounds Beef, cubed
1 can Lentils
4 large Potatoes, diced
4 large Carrots, sliced
1 large Onion, diced
2 Celery stalks, sliced
1 can Corn
1 can Green Beans
1 tablespoons Salt
1 teaspoon Pepper
1 teaspoon Summer Savory
Flour
Water

Cut the beef into 3/4" cubes. Brown in a pot over high heat. Add the lentils and enough water to cover everything. Simmer over low heat for 2-3 hours until meat is tender. Add water if needed during cooking. Add the raw vegetables, salt, pepper, summer savory and enough water to cover. Simmer for about 30-45 minutes, until tender. Add the canned vegetables, with water, and heat for about 15 minutes. Put 4 Tb flour and 1 cup cold water in a shaker and mix well. Add to stew and simmer to thicken. Serves 8.
Variations
Other fresh and canned vegetables may be add as desired. Use whatever is at hand. Consider turnips, cabbage, peas, lima beans, etc. Make dumplings from the Dumpling recipe and add after vegetables. Make Baking Powder Biscuits, or use frozen biscuits, and place a layer of biscuits on top of the stew, cook for 15 - 20 minutes.
Stir in 2 cans of Cream of Mushroom Soup and a can of milk at step 5 for a richer gravy.
Courtesy The Virtual Campsite Cookbook

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1 1/2 pounds stewing Beef, cubed
2 large Onions, quartered
2 large Potatoes, cubed
3 large Carrots, thickly sliced
1 large Celery stalk, chopped
1 small Turnip, cubed
3 cloves Garlic, minced
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Thyme
1 Bay leaf, broken into pieces
1 10 ounce can Beef bouillon (or homemade)
1 14 ounce can Tomato sauce (or homemade)
1 cup Water
1 cup Red Wine

Preheat oven to 300 degrees. Place beef and all vegetables in a large stewing pot. Sprinkle on flour and seasonings. Toss to coat as evenly as possible. Stir in bouillon, tomato sauce, water, and red wine. Mix well. Cover pot and cook for 3 to 4 hours until beef is tender. Serves 4 with leftovers.
Courtesy of Lu's Recipe Extravaganza

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Gabrielle- I brought you some soup, it's always good after a battle.
Xena Warrior Princess, The Giant Killer

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1 cup chopped Onions
1 cup chopped Celery
1 cup chopped green bell Pepper
2 cloves Garlic, minced
1/4 cup Butter or Margarine
1/4 cup Flour, all-purpose
Salt to taste
Pepper to taste
1 dash Tabasco sauce
5 Bay leaves
1 can Tomatoes,drained (16 oz)
1 can Tomato juice
5 can hot Water
3 can Shrimp, shelled/deveined
6 small hard-shell Crabs
24 shucked Oysters
1 pound Okra, chopped
3 cup hot cooked Rice
Chopped fresh Parsley

In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes. Remove from heat and slowly stir in flour. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.
Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley.
Courtesy of Camp Cooking

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6 Pork loin chops
4 tablespoons Flour
2 tablespoons Oil
6 medium Potatoes, cubed
1 medium Onion, chopped and cut in thin wedge
4 Carrots, diced
1/4 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Water
1 can (14 1/2 ounce) sliced stewed Tomatoes
1/2 cup Sour Cream
2 tablespoons Cornstarch

Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours 4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.
Recipe Courtesy DaSis

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How can you govern a country which has 246 varieties of cheese?
Charles DeGaulle

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1 package Vita-SpeltTM Spaghetti
1 1/2 pound wild or domestic Mushrooms, halved or quartered
2 tablespoons Olive Oil
1 clove minced Garlic
1/4 teaspoon Rosemary
1/4 teaspoon Basil
1/4 teaspoon Thyme
1/4 teaspoon Paprika
1/2 teaspoon Soy Sauce
3 1/2 ounce graded Parmesan Cheese
4 cups Pasta sauce

Heat oil in large skillet and saute garlic briefly for flavor. Add herbs, soy sauce an mushrooms, stirring for even distribution. Continue to sauté for 15-20 min, low heat until mushrooms are tender. Take care not to overcook to where mushrooms start to get mushy. Place mushroom mixture in casserole dish, sprinkle cheese to suit and cover with pasta sauce. Cover and bake at 350 degrees for 20-30 min. Cook Vita-Spelt Spaghetti according to package directions, drain Serve mushroom casserole over spaghetti Serves
Courtesy of My-Recipe

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3 pound Beef, cubed
1/4 cup Shortening
1 cup Onion, chopped
2 Garlic cloves
1/4 cup Flour, All-purpose
2 teaspoon Paprika
28 ounces Tomatoes, canned
2 can Mushroom Soup
1 can Water
1/4 teaspoon Pepper
1 teaspoon Salt
1/4 teaspoon Thyme
2 Bay Leaves
Buttered Noodles

Brown the beef thoroughly in melted shortening. Add onion and crushed garlic, cook until tender. Blend in flour, paprika, salt, pepper, thyme, and bay leaves. Add tomatoes, cover and simmer about 1 hour, stirring occasionally. Add mushroom soup, and water if needed, and simmer for about 15 minutes, or until meat is tender. Serve hot over noodles. Serves 8.
Courtesy The Virtual Campsite Cookbook

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Hospitality is sitting with Gladness.
Henry Wadsworth Longfellow

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1 tablespoon Annatto seeds (Achiote)
1 tablespoon Peanut Oil
1/2 cup diced Onions
1/4 cup sliced Scallions
1/4 cup diced Green Peppers
1/4 cup sliced Celery
1 clove Garlic, minced
1/4 cup fresh or frozen green Peas
1/4 cup fresh or frozen cCrn kernels
1/4 cup diced sweet Potatoes
1 can (14 1/2 ounces) whole Tomatoes, including juice, coarsely chopped
1 teaspoon fresh Thyme leaves
1 tablespoon Lime juice
1 teaspoon Jamaica or Bermuda-style hot Pepper sauce
5 cups Chicken stock
3/4 pound Red Snapper fillets, cut into 3/4-inch cubes
1/4 cup julienne of Spinach leaves

In a large, heavy pot, sauté annatto seeds in oil for 2 minutes. With a slotted spoon, strain and discard seeds. Add onions, scallions, peppers, celery and garlic and sauté for 5 minutes over medium heat. Add peas, corn, sweet potatoes, tomatoes (with juice), thyme, lime juice, hot pepper sauce and chicken stock. Bring to a boil, reduce heat, cover and simmer for 10 minutes, or until sweet potatoes are tender. Add fish cubes and spinach. Stir, remove from heat and let stand for 5 minutes. Serve hot.
Courtesy The Recipe Box

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2 packages frozen Spinach (10-oz each), chopped, thawed, drained
32 ounces Spaghetti sauce
3 cans Tomato sauce (8 ounce each)
1 box Lasagna noodles (16 ounce size)
20 ounces Mozzarella cheese, shredded
10 ounces Cheddar Cheese, shredded
32 ounces small-curd Cottage Cheese
3 Eggs

Preheat oven to 350 degrees (175 C.). Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside one can of the tomato sauce. Set aside 8 ounces of the Mozzarella cheese. In large roasting pan (about 11 inches wide x 16 inches deep), layer the ingredients (about 3 to 4 layers), in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, Mozzarella cheese, and cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved Mozzarella cheese. Bake for 45 minutes, or until a knife or fork can easily be inserted in the noodles. Allow to firm for 15 minutes before serving.
Courtesy of The On-Line Cookbook

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Cookery is become an art, a noble science; cooks are gentlemen.
Robert Burton, 1576-1640

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1 pound stewing Veal, cubes
1 tablespoons cooking Oil
2 1/2 cup Water
1 small Onion, chopped
2 stalks Celery, chopped
3/4 teaspoon Thyme
1 cup potatoes, cubed
1 1/2 cup Carrots, cubed
1 1/2 cups Peas,
1/4 cup Flour
1 cup Milk
Salt to taste

Brown veal cubes in oil, add water onion, celery, salt and thyme. Bring to a boil; reduce hear and simmer for 30 minutes. Add potatoes & carrots and simmer for another 20 minutes. Make a paste of the flour and milk, add to ragout mixture; stir well and add peas. Cook over medium heat; stirring frequently until ragout thickens
Courtesy of Lu's Recipe Extravaganza

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1 pound ground Beef
1 medium Onion, chopped <=OR=>
2 tablespoons instant minced Onion
1/2 teaspoon Garlic powder
1 tablespoon Chili powder (or to taste)
2 1/2 teaspoons Ground cumin
1 can crushed Tomatoes with added
Puree (28 oz)
1 can Chili beans (kidney)
1 can Tomato paste (6 oz)

Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium low and simmmer, uncovered for 10-15 minutes.
Courtesy Camp Cooking, 365 Easy One-Dish Meals, Harper & Row Typed at you by Helen Peagram

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Xena- I like to be creative in a fight, it gets my juices going. Gabrielle: Can we cook with your juices?
Xena Warrior Princess, A Day In The Life

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3 large red Snapper or Flounder, 1 1/4 to 1 1/2 pounds, cut in strips
2 tablespoons Olive Oil
1 clove Garlic, minced
1 large Onion, sliced
1 Green Pepper, cut in 1" pieces
1 or 2 Zucchini Squash, unpeeled & sliced
1 can (15 oz.) whole Tomatoes
1/2 teaspoon Basil leaf
1/2 teaspoon Oregano leaf
1 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup dry White Wine
1/2 to 3/4 cup fresh Mushrooms

Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and cook on High setting for 4 to 6 hours. Makes 6 servings.
Recipe Courtesy of DaSis

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Chicken Broth
1 or 2 Carrots
Celery Stalks, several
1 Onion
Frozen Corn
Barley, handful
Potatoes, cubed
Lentils or
Other Vegetables
1/4 cup Rice
Lettuce
Tablespoon Tarragon
Tablespoon Thyme
Tablespoon Basil
Tablespoon Sage
Tablespoon Oregano
Salt, to taste

I always prefer to make my own soup base. It's too expensive to buy enough chicken broth in cans and it tastes so much better. You can use a whole chicken or whatever parts are on sale, or, even better, always save your chicken bones (but not bar-be-qued chicken). Put the bones in the freezer until you're ready for soup. Make the broth first. Do this a day ahead so you can refrigerate it, then you can skim the fat right off the top. Broth: In a big pot, add the carrot, some celery stalks, and onion, all roughly chopped. Sauté the vegetables first, or put the pot in the oven with the chicken bones or parts for 45 minutes at 350 or so. Take the pot from the oven and finish on top of the stove. Cover with water, and simmer for as many hours as you can. Five works well. Strain the soup, cool it as quickly as you can and refrigerate it.

Day two: skim off the fat. In a clean pot, add onions, carrots, and celery, this time in bite-size chunks, and sauté until the onions are done. Add the skimmed broth and whatever vegetables you can find in the house. You can add frozen corn, a handful of barley, cubed potatoes (they help thicken the soup), some lentils, rice, even lettuce! Don't over do the grains, as they expand when cooked and you'll want to have plenty of broth left when serving it. Cook for a few hours.Visit the spice cabinet about 15 minutes before you serve the soup. If you put the spices in too soon, they lose their flavor. Try tarragon, thyme, basil, sage, and oregano, in any combination. Dry spices are zesty-add them by no more than the tablespoon, often by the teaspoon. You can always add more.
Note-if you use canned chicken broth the soup can get quite salty. Always plan to add salt at the end rather than the beginning. When the soup boils down, it gets saltier!
Recipe by Carolyn Bermer

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Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else.
Samuel Johnson

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6 Chicken portions
1 can Stewed Tomatoes, large
1 1/2 cup Rice
1 cup Water
2 tablespoons Sugar
1 teaspoon Salt
1/2 teaspoon Pepper
Seasoned Flour
1 cup Flour
2 teaspoons Salt
1 teaspoon Pepper
Variations
1 small Onion, diced
1 Green Pepper, chopped
1 teaspoon Chili Powder

Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper). Preheat Dutch oven and cooking oil. When it is hot, add the chicken pieces. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed. Remove chicken and put rice in bottom of oven. Add tomatoes, water, chicken, salt and pepper. Cook over medium heat for another 40 minutes until chicken is done. Check while cooking and add a little more water if the dish is getting too dry.
Variations
Cut up an onion and a green pepper and add to the rice and tomatoes. Add 1 teaspoons chili powder for added zest.
Courtesy of the Virtual Campsite Cookbook

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3 pounds Halibut roast
12 medium Carrots
6 medium Potatoes
2 cups sliced Celery
1/3 cup Water
1 clove Garlic, minced
1/3 cup Margarine, melted
2 teaspoon Salt
1/4 teaspoon Pepper

Center fish in a large well greased baking pan. Arrange the vegetables around fish. Combine water and garlic; pour over fish and vegetables. Brush fish and vegetables with butter. Sprinkle with salt and pepper. Cover with foil, crimping to edges of pan. bake 350° F. for 1 hour or until vegetables are tender and fish flakes easily when tested with a fork. Transfer fish and vegetables to heated serving dish. Serve with pan drippings if desired. Serves 6.
Courtesy of the Recipe Box

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There is no love sincerer than the love of food.
George Bernard Shaw, Man and Superman,

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1 1/2 cup Elbow Macaroni; uncooked
1/2 cup Onion; chopped, 1 Md
1 teaspoon Italian Seasoning
1 Eggplant, peel and cut the eggplant into 1/2-inch cubes.
1/4 cup Pimento; chopped, or can use 1/2 cup of sliced pimento stuffed olives
1 1/2 pound lean Ground Beef
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup dairy Sour Cream
2 cup Cheddar Cheese, shredded, 8 oz

Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.
Courtesy Camp Cooking

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2 Italian Sausage links, hot
1 tablespoon Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1/2 cup Celery, chopped
1/2 cup Carrots, chopped
1/2 cup Red Pepper, chopped
28 ounce canned Tomatoes, diced
2 teaspoons dried Thyme
1/2 teaspoon dried Basil
1 Bay leaf
4 cups Chicken stock
3/4 cup Macaroni, uncooked
14 ounce Red Kidney Beans, undrained

Remove sausage from casing and lightly brown in a frypan. Drain meat on paper toweling. In a 4L saucepan, saute onion and garlic in oil until softened. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes. Add tomatoes and seasonings. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours are blended. Season with salt and pepper as desired.
Courtesy of Lu's Recipe Extravaganza

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I'm not going to starve to death just so I can live a little longer.
Irene Pete

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12 Clams
1 pound Mussels
1 tablespoons Pure Olive Oil
1 large Onion, diced
1 large Tomato, peeled, seeded, coarsely chopped
2 cloves Garlic, minced
Salt and Black Pepper to taste
Cayenne Pepper to taste
Pinch of Saffron threads
4 pounds fresh Codfish fillets, cut into serving-size pieces
1 pound Jumbo Shrimp, peeled, deveined
1/2 pound fresh Crabmeat, picked-over for cartilage

Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or barnacles. Place them in a large pot with 1gallon water, or enough to cover, and 1/3 cup (80 ml) salt. Allow the clams to remain for 20 minutes, during which time they will expel the sand inside. Continue this process, changing the water at least two more times. The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed. Heat the olive oil in the bottom of a large, heavy saucepan over medium heat. Add the onion, tomatoes, garlic, coriander, salt, peppers, and saffron. Cook, stirring, until the onions have softened, but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot. Makes 10 servings.
Courtesy the On-Line Cookbook

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3 pounds Chuck or Pot Roast
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Oil
1/4 cup Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 to 6 small Potatoes
5 to 6 Carrots
1/2 teaspoon Salt
1 large Onion
1 tablespoon Flour
1 cup Sour Cream
1 teaspoon Dill Seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
Recipe Courtesy DaSis

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The discovery of a new dish does more for human happiness than the discovery of a new star.
Anthelme Brillat-Savarin, The Physiology of Taste

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4 cans (6 1/2 ounce) chopped Clams
2 pounds Bay Scallops
1 pound rock Shrimp
1 pound White fish (Cod, Halibut, Pollock), cut into small pieces
2 Carrots, chopped
4 stalks Celery, chopped
6 Potatoes, peeled and diced
2 large Onions, chopped
3 cans (14 oz.) condensed Milk
1 bottle (8oz.) Clam juice
1/4 cup Butter or Margarine
1/2 teaspoon Thyme
Salt and Pepper to taste
Cornstarch

In a large pot, combine all ingredients except condensed milk. Add enough water to barely cover. Bring to boil, lower heat and simmer until seafood and vegetables are cooked through. Add condensed milk. Return to boil. Add cornstarch moistened with water. Lower heat and simmer, stirring constantly until chowder thickens.
Serves 8.
Courtesy the Recipe Box

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2 whole boneless, skinless Chicken breasts cut into 1/2" pieces
1 tablespoons Peanut oil
1 medium Onion, chopped
1 Garlic clove, minced
1 28 ounce can whole Tomatoes, undrained, cut up
15 1/2 ounce can Green Giant Great Northern Beans undrained
11 ounce can Green Giant Niblets Golden Sweet Corn, drained
1 Sweet Potato, peeled and chopped
3/4 cup Water
1/4 cup Peanut Butter
1 tablespoons Tomato paste
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Ginger
1/2 teaspoon Cayenne
3 cup hot cooked Rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.
Courtesy Camp Cooking

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Ingredients:
Saffron (Pilao) Rice
2 cups uncooked Basmati rice
5 Peppercorns
1/3 teaspoon Cumin seeds
1/3 teaspoon Coriander seeds
1 thick slice fresh Ginger, crushed
1 four inch Cinnamon stick, broker into 4 pieces
8 whole Cloves
8 Cardamom pods, crushed
2 1/2 cups Chicken broth
2 teaspoons Salt
1/4 teaspoon Saffron threads
Spiced Meat
4 tablespoons Ghee
2 medium Onions, finely chopped
3 garlic Cloves, finely chopped
1 1/2 teaspoon peeled, grated fresh Ginger
2 Bay leaves
Pinch Cumin seeds
2 pounds ground Turkey or Lamb
1/2 teaspoon Tumeric
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Mace
1/2 teaspoon Cardamom seeds
1/2 teaspoon ground Cinnamon
3/4 teaspoon ground Cumin
3/4 Salt
1 cup nonfat Yogurt
2 to 3 tablespoons fresh chopped Cilantro
Nut Sauce
6 tablespoon Ghee
1 large Onion thinly sliced
2 fresh hot green Chilies, seeded and halved
2 ounces. Almonds, blanched and peeled
1 ounce. raw Cashews
1/2 cup Raisins
1 1/4 cups Chicken broth
2 1/2 tablespoons Rose water

Method:
For saffron rice, tie together in 4 inch square cheesecloth, peppercorns, cumin coriander, ginger, cinnamon sticks, cloves, cardamom and bay leaves. In large saucepan bring chicken broth to a boil. Add salt, spice bag and saffron, then sprinkle in rice. reduce heat and simmer about 10 minutes or until water is absorbed. fluff with fork and set aside.
To prepare spiced meat, melt Ghee in skillet. Add onions, garlic, ginger, bay leaves and pinch of cumin seeds; cook mixture over medium heat for about 2 minutes. Stir in ground turkey, tumeric, nutmeg, mace, cardamon, cinnamon, groung cumin and salt. Cook meat gently for 8 - 10 minutes or until most of the cooking juices have evaporated. Stir in yogurt and cilantro. Remove from heat and set aside.
For nut sauce, melt 3 tbsp of Ghee in large skillet. Brown sliced onion. Then add chilis, almonds, cashews, raisins and saffron rice. Stir ingredients together over medium heat for 2 - 3 minutes.
In large casserole put 1/3 of rice/sauce mixture. Layer 1/2 of the spiced meat into cassarole next. Then 1/3 rice/sauce, the remaining meat and top with remaining rice/sauce mixture. Pour in remaining chicken broth, Ghee and sprinkle with rose water.
Cover and bake in 375o F for 30 - 35 minutes or until rice has absorbed liquid. Fluff with fork and garnish with green chilis, tomato wedges and cilantro. Serve with Mango Chutney and Naan or Paratha.
Note: Ghee is clarified butter. You can do this yourself, but it is truly a pain. Ghee can be purchased in any Indian grocery, where you'll probably have to go to get all the spices without paying a fortune. Saffrom at a supermarket costs 10 times what you'll pay in an Indian grocery, so it's worth finding one.
Courtesy of Felioness