To make approximately 8 QT:
4 LB cubed lean boneless beef (stew meat, chuck, rump, etc.)
2 large onions (chopped)
1 TBS olive oil
½ C chopped parsley
6-10 cloves garlic (chopped)
1 bunch green onions (tops and bottoms, chopped)
2-3 C sliced carrots
2 C celery (coarsely cut)
3-4 LB cut potatoes
1-2 large cans stewed tomatoes (mashed)
2 LB fresh green beans
2 TBS chopped fresh basil
2 TBS chopped fresh thyme
1 PKG frozen baby lima beans
1 PKG frozen corn
3 bay leaves
5 cubes beef boullion
Use any additional vegetables you like
Salt & pepper (to taste)

Temperature:

Brown off the meat and set aside. Cook the onions until clear then add garlic and saute for 5 minutes. Add the celery, green onions, parsley and tomato. Add 3-4 QT water, boullion, herbs, 2 TSP salt and ½ TSP pepper. Put the meat back in. Add the lima beans, corn and green beans. Cook until meat is fork-tender and vegatables are done. Add the carrots then cook until done. Add potatoes and water to make 5-6 QT and cook until done. Serve with macaroni (elbows etc.) Cooked separately and added at serving.

Note: Beef soup can be adapted for either a pressure cooker or crock-pot. Expect conventional cooking to take between 2½ to 3 hours. You can reduce amount by using less vegetables or water, but a lot of good meat is still necessary.

Crock-Pot: Be sure to braise the meat (never use raw meat) – best to use a regular pot to braise the meat and cook the onion and garlic. Place everything into crock-pot and cook on low about 8 hours or until the meat is tender. Hold the potatoes until 1 or 2 hours before serving unless you like mashed potato soup.

Pressure Cooker: Brown off the meat in the pot, remove and cook the onion & garlic in 1 TBS of olive oil. Add back the meat and all the other ingredients (most people put the potatoes in at the start). If final result is too thin, open the pot and allow to simmer to reduce volume. Add water if it’s too thick.

• 20 OZ frozen chopped spinach
• 1 can artichoke hearts or bottoms (drained and chopped)
• 1 MED onion (chopped)
• 4-6 cloves garlic (minced)
• 4 OZ butter
• 8 OZ Philly cream cheese (softened)
• 8 OZ sour cream
• 1 C Parmesan or Romano cheese
• 4 OZ monterey jack cheese (grated)
• 4 OZ mozarella (grated)
• 4 OZ sharp cheddar (grated)
• Tony Chachere seasoning (to taste)

Oven: 350° F

1. Boil the spinach in salted water until tender (~5 minutes). Drain & squeeze the excess liquid out.
2. Saute the onions until soft. Add the garlic, butter and artichokes then cook for 2 minutes.
3. Mix all ingredients, reserving 1 C of mixed dry cheeses for topping.
4. Place in a casserole dish and bake in the oven or microwave until hot and the cheeses are melted.
5. Top with reserved cheese.
6. Serve as a dip with crackers, chips, etc.

White Cream Sauce:
1 C milk
2 TBS Wondra flour
½ TSP salt
2 TBS butter or margarine

Broccoli:
2-4 LB broccoli spears (frozen)
8 OZ sharp cheddar
1/8 TSP white pepper

Temperature: 350

Cook the broccoli and drain. Arrange in a rectangular glass baking dish. Make the white sauce by combining all ingredients in a pot and cook, stirring constantly on medium heat until thick and smooth.

Method #1: Add grated cheese to sauce and stir until melted then pour over broccoli and heat in the oven or microwave until hot.

Method #2: Pour white sauce over broccoli then top with grated cheese. Bake or microwave until the cheese melts and the vegetables are hot. Recipe for white sauce can be increased or reduced by ½ to cover the amount of broccoli used.

2 C pork loin (roasted, BBQ or raw) (shredded)
2 C chicken (raw or cooked) (slivered)
1 LB uncooked shrimp (peeled) (optional)
2 medium onions (chopped or sliced thin)
½ C (1 bunch) green onions (chopped)
6-8 cloves garlic (minced)
½-1 C water chestnuts (chopped)
2-3 C bean sprouts (whole)
1 C mushrooms (fresh) (optional)
½ C bamboo shoots (optional)
2 C celery (coarse chopped)
2 TBS ginger root (minced)
2 TBS cornstarch
2 C bok choy (thin shredded) (optional)
Salt & pepper to taste
Sesame oil
Soy sauce

Temperature:

In a wok fry the onion in 1 TBS vegatable oil until clear. Add the garlic and fry for 1 minute. Add the meats and stirfry until braised. Run 1 TBS sesame oil around wok rim, add all other ingredients and stirfry until soft and blended. Salt & pepper and add soy sauce (1 TBS at a time). Add more sesame oil if needed. Taste mix for adequate seasonings. Add 2 TBS cornstarch that has been dissolved in a small amount of water, cover and cook until the meat is tender. Place the filling on the triangle end of the wrapper. Turn in the ends of the wrapper, roll and seal the edge with a mixture of 1 egg and 1 TBS water. Fry in hot oil until golden brown, crispy and the filling is hot.

4-6 large sweet potatoes
3 TBS butter or margarine (melted)
Light brown sugar (1/3 C to start)
½ TSP cinnamon
Dash salt

Temperature: 350

Microwave (or oven cook) potatoes until they are very soft. Split the skin open and scoop out the potato pulp. Place it in a baking bowl and mash it lightly with a fork (well cooked potatoes are easily mashed). Add 2 TBS brown sugar at a time (usually takes about 1/3 cup), salt, cinnamon and melted butter. Mix well to blend. Taste for sugar and bake or microwave until hot.

Note: potatoes can be peeled and sliced before cooking, mixed with all ingredients, covered, and bake until soft and tender.

4 C rice (cooked via standard salted water method)
½-1 LB shrimp
½ LB thin sliced roasted pork
½ LB thin sliced chicken breast
2 eggs
1 small onion (sliced thin)
4 TBS cooking oil
1 TBS sesame oil
1 TBS soy sauce (good quality)
4-6 cloves garlic (minced)
1 TSP fresh grated ginger root
½ C green onions
½ C celery (medium sliced)
Mushrooms (any kind) (optional)
½ C bean sprouts (optional)
Pinch of salt

Temperature:

This dish requires meat of some kind, traditionally roasted pork, shrimp, chicken or ham is used. The ingredients are all a matter of taste, and some can be omitted without compromising quality. Many items can be added as well – bamboo shoots, mushrooms, green peas or even thinly sliced carrots.

Use a non-stick wok to reduce need for cooking oil – rolled steel is good but requires 1-2 TBS of cooking oil at each fry-step. Beat the eggs and pour into a hot wok with a small amount of heated cooking oil. Scramble and cut into very small pieces then set aside. Add any raw meats and stirfry until done then set aside. Run sesame oil around the top and inside surface of the wok. Add all vegetables and stirfry until soft and blended. Add 1 TBS of soy sauce (more if desired) and mix. Add the cooked meats and egg then mix well. Pepper to taste (¼ TSP). Add the cooked rice and mix well. Heat until rice is hot and blended with other ingredients. Taste for salt and soy sauce and add more (cautiously) if needed.

Brownies:
4 OZ sweet baking chocolate
¼ C butter or margarine (½ stick)
¼ C sugar
2 eggs
1 TSP vanilla
½ C flour
½ C nuts (chopped)

Topping:
4 OZ Philly cream cheese
¼ C sugar
1 egg
1 TBS flour

Temperature: 350

Melt the chocolate and margarine together, stirring until the chocolate is completely melted. Stir the sugar into the melted chocolate. Stir in the eggs, vanilla, and flour. Mix until well blended. Stir in the nuts. Spread into a greased 8″ square pan. Mix the topping and spoon over the brownie mix. Swirl with a knife to marbelize. Bake for 35 minutes being careful not to over bake.

Brownies:
4 OZ unsweetened baking chocolate
1 C butter or margarine
2 C sugar
2 TSP vanilla
4 eggs
1½ C flour
½ TSP salt
1 C nuts (coarsely chopped)

Filling:
16 OZ Philly cream cheese
½ C sugar
2 TSP vanilla
1 egg

Temperature: 350

Melt the chocolate and margarine together then cool. Beat the chocolate, sugar, vanilla and eggs on medium speed for 1 minute. Beat in the flour and salt on low for 1 minute. Stir in the nuts. Spread ½ the batter in a greased and floured 13x9x2″ pan. Mix the filling and spread it over the batter in the pan. Spread the remaining batter over the filling. Bake for 45-50 minutes. Cool in the pan and keep leftovers refrigerated.

1½ C butter (3 sticks)
5 eggs
3 C sugar
3 C flour
1 TBS lemon extract
¾ C 7-Up soda

Temperature: 350

Cream the butter and sugar. Add the eggs one at a time, beating well. Add the flour on low speeed. Add lemon extract and soda. Pour the batter into a greased and floured 12 C bunt mold. Bake 1-1 hour 20 minutes or until cake springs back when touched. Dust with confectioner’s sugar or glaze with a lemon glaze.

8 slices bacon
1 LB andouille (or any smoked) sausage (sliced)
2 LG onion (chopped fine)
1 MED bell pepper (chopped fine)
4-8 cloves garlic (minced)
1 C fresh or canned crushed tomatoes
1 C milk or light cream
2 cubes chicken bullion
2 TBS flour
¼ TSP black pepper
1½ TSP salt
2 TSP sugar
¼ TSP cayenne
2 bay leaves
1 TSP dried basil leaves
1 TSP Worcestershire
¼ TSP Tabasco
8 C corn (fresh, or ~40 OZ/weight frozen)

In a heavy 4-6 QT pot cook the bacon, then set aside and reserve 3 TBS drippings or use olive oil. Brown off the sausage, then set aside. Sauté the onions, garlic and bell pepper until soft. Return the bacon and sausage to the pan. Add the tomatoes, milk, bouillon, flour and seasonings, cover the pot and simmer on low 30 minutes, stirring frequently, until all vegetables are soft and flavors are blended.  Add the corn, cover the pot and simmer on low until tender, stirring frequently (15 or 20 minutes if frozen corn is used).  Add water or chicken stock if it gets too dry.