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Spanish Beef Stew This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance. 1 (1 3/4) pound beef flank steak, cut into thirds1 medium onion, coarsely chopped1 medium carrot, coarsely chopped1 bay leaf2 teaspoons

Okra Gumbo 4 bunches green onions, cleaned and chopped2 fryers, boiled and deboned (reserve broth)2 cans chicken broth1/2 to 1 cup shortening or oil3 (10 ounce) packages okra or about 2 pounds fresh okra, cut up3

Easy Roast Pork Pork roast of desired sizeSalt and pepper, to tasteLawry’s seasoned salt, to tasteWater Put pork roast into a cast iron Dutch oven; cover with water. Cook at a slow boil until almost fork tender. Preheat

"Fourth Feast" Barbecue Sauce This is especially good for grilled butt pork roasts. 1 1/2 quarts catsup1/2 cup cider vinegar1/2 cup light corn syrup1/2 cup prepared mustard1/3 cup Worcestershire sauce1 tablespoon salt1 1/2 teaspoons garlic powder1 to

Chicken Spaghetti Casserole 2 quarts water1 (3 pound) whole chicken1 green bell pepper, chopped1 onion, chopped1 teaspoon salt1 teaspoon pepper1 (7 ounce) package spaghetti1 (10 3/4 ounce) can cream of mushroom soup1 (16 ounce) loaf process

Sweet Cherry Jam 3 pounds fully ripe dark sweet cherries1 (1 3/4 ounce) package regular powdered fruit pectin1 teaspoon finely shredded lemon peel1/4 cup lemon juice5 cups granulated sugar Sort, wash, stem, pit, and chop cherries. Measure

Vegetable Tortellini Soup 1/2 large onion, coarsely chopped 2 teaspoons minced garlic1/2 tablespoon olive oil 1 1/2 (14 1/2 ounce) cans beef broth 1/2 (14 1/2 ounce) can stewed tomatoes 1/4 cup picante sauce or salsa

Dutch St. Nicholas Eve Letters (Letterbanket) Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:33 pm Dutch children leave wooden shoes at the fireplace to be filled by Sinterklaas on December 6th, St. Nicholas’

San Antonio Stew Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987 2 pounds boneless beef stew meat, cut into 1-inch pieces 2 tablespoons vegetable oil 1 (10 1/2 ounce) can

California Cornbread Dressing 1/4 cup butter or margarine4 medium zucchini, sliced1 small onion, chopped1 small green bell pepper, chopped1 celery stalk, sliced (1 rib)1 (6 ounce) box cornbread stuffing mix with seasoning packet1 3/4 cups water1/3