BEENZEN BUZZARD STEW
I created this recipe on a day I needed to use up some leftover fresh green beans and zucchini. Even our pickiest eaters - 11 and 13 year-old granddaughters - ate it and asked for more! Practically endless in its flexibility, you can make a lot of changes to this recipe according to what you have on hand. You can use green Zucchini or yellow summer squash. Green beans can be canned, frozen, or fresh. Bell peppers can be green, yellow, or red. Seasoning can be chili powder or Mrs. Dash. Only the butter beans are an absolute, as they add a unique flavor and just a tad of thickening to the broth.
Provided by trudywschuett
Categories < 4 Hours
Time 1h10m
Yield 3-4 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute cut- up chicken, onion, peppers and celery in 4 qt saucepan or soup pot with olive oil until celery is soft.
- Add zucchini and green beans.
- Drain white beans and add to pot. Add Butter Beans without draining.
- Add chicken stock and seasonings.
- Bring to just to a boil, turn down heat and simmer 30-60 minutes until chicken is completely cooked.
Nutrition Facts : Calories 659.8, Fat 20.2, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1143.7, Carbohydrate 70.3, Fiber 17.8, Sugar 6.5, Protein 50.9
GRANDMA LYNA'S BEST PIE CRUST
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h5m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
- Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
- Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
- Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
- Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
- Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
- Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
CREAMY SHRIMP FONDUE CASSEROLE
Make and share this Creamy Shrimp Fondue Casserole recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions.
- Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
- Drain pasta and shrimp.
- While pasta is cooking, prepare sauce.
- Melt butter with olive oil in pan.
- Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
- Add wine off heat and return pan to flame.
- Allow wine to come to a simmer and reduce a bit.
- Turn off heat and add cream cheese in chunks.
- Cover pan and allow cream cheese to melt.
- When cheese is melted, whisk into sauce to combine.
- Add salt and pepper to taste.
- Combine pasta, shrimp, sauce, scallions and tomato.
- Turn into a buttered casserole dish and top with grated cheddar.
- For OAMC freeze at this point.
- Thaw completely in fridge.
- Bake at 350° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 757.1, Fat 37.6, SaturatedFat 21.2, Cholesterol 320.8, Sodium 629, Carbohydrate 49.9, Fiber 2.5, Sugar 2.8, Protein 43.3
LAZY DAY STEW
Make and share this Lazy Day Stew recipe from Food.com.
Provided by Miss Nancy
Categories Stew
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all but vegetables in deep casserole.
- Bake at 300 degrees for 3 hours.
- Add carrots after 1 hour.
- Add potatoes after 2 hours.
- Add more water if needed.
- I have also just put all ingredients into a crock pot on low all day.
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