Recipes

Marinated Flank Steak

1 small onion, coarsely chopped (1/4 cups)
1 clove garlic, minced
1/3 cup dry white wine or dry sherry
3 Tablespoon soy sauce
1 Tablespoon honey
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoons minced gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 flank steak (about 1 1/4 lb.) trimmed of all visible fat
1. Combine onion, garlic, wine, soy sauce, hone, oil, Worcestershire, ginger and pepper in small bowl, stir until smooth. Place steak in shallow glass dish or enameled pan (not metal); cover with half the marinade. Turn steak over; cover with remaining marinade. Refrigerate steak, covered, at least 12 hurs, or preferably 24 hours, turning and basting several times.
2. Drain steak. Place on broiler pan under preheated broiler 6 inches from source of heat. Broil about 6 minus per side for rare. Check for desired doneness by cutting into thickest part. Transfer to cutting board, let stand 5 minutes. Cut across grain into thin slices.
My Notes: I do not broil anything. This recipe gets cooked on the grill and is yummy.

Cajun Pork Roast

2 lb. boneless single loin pork roast
Cooking oil
Cajun Seasoning:
3 Tablespoons paprika
1/2 teaspoon red pepper (cayenne)
1 Tablespoon garlic powder
2 teaspoons garlic
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Rub surface of loin lightly with oil. Combine seasonings and rub well over all surfaces of roast. Place in shallow pan and roast at 350F for an hour, until internal temperature is 155F. Remove from oven and let set 5-10 minutes before slicing.

Mexican Chicken Skillet

8 chicken drumsticks
2 Tablespoons cooking oil
12 oz jar chunky red salsa
1/2 cup shredded Monterey Jack (2 oz)
tortilla chips

Rinse chicken and pat dry. In a 10 inch skillet cook chicken in hot cooking oil, uncovered, over medium-high heat for 10-15 minutes or until chicken is light brown, turning occasionally so chicken browns evenly. Drain off fat. Pour salsa over chicken in the skillet. Reduce heat; cover and simmer for 35 to 40 minutes or until chicken is tender enough to be pierced with a fork. Transfer chicken and salsa to serving platter. Sprinkle with cheese. Serve with chips.

Skillet Beef and Rice

1 pkg beef flavored rice mix
1 lb ground beef
1 sm onion, chopped
1 sm green pepper, chopped
2 tablespoons plus 1 1/2 teaspoon Worcestersire
1 teaspoon garlic powder
Cook rice mix according to package. Meanwhile, in a large skillet, cook the beef, onion, and pepper over medium heat until meat is browned. Drain. Stir in rice, Worcestershire and garlic. Mix well. Serves 4.

Chili Mac (Crockpot Version)

2 cans of chili
1 can Rotel
1 15oz can of tomato sauce
1 can of corn
1 lb of hamburger
1 lb of elbow macaroni, cooked
1/2 cup water
Dump chili, Rotel, tomato sauce and corn in large crock pot and stir well. Add seasonings like chili powder, onion powder or garlic. Dump 1 lb hamburger into pot and mix until broken up. Cover and cook 4 hrs on high or 8 hrs on low. Add cooked macaroni 10 minutes before serving and mix well.

Cola BBQ Brisket (for sandwiches)

3 onions, sliced
4-5 lb brisket, trimmed
4-5 clove garlic, crushed
salt and pepper to taste
1 teaspoon dried basil
1 Tablespoon paprika
2 tablespoons lemon juice
1 cup cola
Spray large roasting pan with non-stick spray. Place onions in pan, place brisket on top of onions. Rub meat on all sides with garlic, seasonings, and lemon juice. Pour cola over and around meat. Marinate overnight in the refrigerator. Preheat oven to 325F. Cook covered, allowing 45 minutes per pound as the cooking time. until meat is fork tender. Uncover meat the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat. Slice brisket thinly across the grain, trimming away fat. Reheat slices in defatted pan juices and use for sandwiches.

Chicken Nacho Tacos

1 tablespoon vegetable oil
1 med. onion, chopped
1/2 teaspoon chili powder
1 can nacho cheese soup
2 can (5oz) Swanson chicken, drained
8 taco shells
shredded lettuce
chopped tomatoes
Heat oil. Add onions and chili powder and cook until onions are tender. Add soup and chicken. Heat. Fill taco shells with mixture and top with lettuce and tomatoes.

Honey Lime Grilled Chicken
Need to marinate

1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breasts halves
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce, and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered over medium heat for 6-7 minutes on each side or until juices run clear.

Refrigerator Casserole (not sure why this is called that unless you can make ahead of time and pop it in the oven later.)1 lb. ground beef
1 large onion
1/2 teaspoons seasoned salt
3/4 can tomato soup
1 can green beans
4 cups mashed potatoes
1 cup grated cheddar
Brown beef and onion until cooked. Mix together beef mixture, tomato soup, salt and green beans in large, deep casserole dish. Smooth potatoes over meat mixture and top with cheese. Bake until golden brown about 10 minutes at 350F.

Grilled Cheese for a Crowd:
For each sandwich, spread butter or margarine on one side of two slices of bread. Place one slice, butter down, on a baking sheet. Top with cheese slice and another slice of bread, butter side up. Bake at 350F for 5 to 8 minutes, until the sandwiches are golden brown.

3 Step Stroganoff
1 1/2 lb round steak, thinly sliced
1 tablespoon oil
1 can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
hot cooked egg noodles
Cook beed; add soup, water and onion soup. Reduce heat. Cover and simmer 20 minutes. Stir in sour cream. Heat. Do not boil. Serve over noodles

Meat Loaf with Mushroom Filling

2 lbs ground beef
2 eggs, slightly beaten
1 1/2 teaspoon salt
1/3 cup catsup
1/8 teaspoon pepper
4 cup bread crumbs
1 tablespoon mustard
1 can mushroom soup
Combine all ingredients except soup in a bowl. Pack 1/2 of mixture in a load pan. Make an indentation in the center. Put in soup. Pack the remainder of meat mixture on top. Try to pack tight to seal all holes. Bake in 350F oven for 1 hour and 15 minutes. Let stand 15 minutes. Drain juices and turn onto serving dish.
Makes 8 servings.

Enchilda Pie

1 lb ground beef
1 can mushroom soup
1 can mild green chilies
6 or 8 tortillas
Grated cheese
Brown meat and salt to taste. Combine soup and chilies with 1 soup can of milk. In casserole dish, layer tortillas, (dipped in mixture), meat, soup mixture and cheese. Will make 3 or 4 layers depending on size of dish. End with cheese on top. Bake for 30 - 40 minutes at 350F.

Alcatra a Moda Da Terciera
Beef Stew Terciera Style
This is a meal that we used to eat in the Azores. You are supposed to use a clay pot to cook it in, but I use a crockpot. This is also a very large quantity, so you might want to cut it down to fit your family. I half it.

6 lb of beef
1 liter of red wine (cheap stuff)
1 cup water
3 med onions, diced
6 allspice, whole
salt as desired
4 oz diced, bacon
1 bay leaf
3 cloves garlic, minced
Marinate meat in wine, water, garlic, allspice and bay leaf for 30 minutes. Put everything in the crockpot and cook on low for 6 to 8 hours or high for 4 to 5 hours. Serve with french fries for boiled potatoes.