Pepper Steak
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1 pound round steak cut 1/2 inch thick
2 Tbsp. olive oil
1 medium onion, sliced
1 medium green pepper, sliced
dash garlic salt
1/4 cup water
2 cups shredded carrots (about 4 medium carrots)
Cut meat in half lengthwise with a sharp knife, then crosswise into thin
slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2
minutes. Stir in water, and sprinkle on garlic salt, and cook about 5
minutes, stirring constantly. Serve on a bed of shredded carrots.
Swiss Steak
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I inch slice of swiss steak or top round
1 can V-8 juice
1-2 Tbsp. honey
pepper to taste
Brown steak in hot skillet on both sides in olive oil. Remove steak from
skillet and add 1 can of V-8 juice, honey & pepper. Heat until hot and the
steak leavings are mixed into sauce. Place the steak in a dutch oven with
lid. Pour on sauce, cover and place in oven at 375 F. Bake for 3 hours and
then uncover. Bake another hour or until sauce is cooked down and thick.
Meat should be fork tender. The sauce is wonderful over sauteed zucchini,
summer squash, and onions.
Garlic Chicken
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1/4 cup olive oil
1 large onion, diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
4 celery stalks, sliced
2 3-pound chickens, cut into pieces, no backs or wings
20-30 garlic cloves, unpeeled and left whole (yes, it said “twenty to
thirty”!)
Heat the oil in a frying pan. Add the onion, carrots and celery, stirring
constantly, until they are soft. With a slotted spoon, transfer the
vegetables to a casserole dish with a tight-fitting lid, or to a clay pot.
lay the chicken pieces on top of the vegetables. Sprinkle with pepper and
lemon juice. Put the garlic around and on the chicken pieces. Cover
tightly, this is essential, because the chicken must cook in its own
juices. Cook in a preheated 350F oven for 1 hour. Do not uncover until
ready to serve.
Basque Tomato Sauce
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1/4 cup olive oil
8 cloves garlic, peeled and crushed
2 cups peeled and diced yellow onions
1 1/2 cups cored, seeded and diced green bell peppers
3 cups very ripe tomatoes, diced
1 4 oz can whole green chiles, Mexican style, pureed
1/4 cup chopped parsley
5 cups beef stock
pepper to taste
In a 6 quart saucepan sauté the garlic, onion and green pepper in the oil
until tender. Add the tomatoes, pureed chiles, and parsley and simmer until
very tender. Add Beef Stock. Cover and simmer 1 hour. Uncover and simmer 1
hour more to reduce and thicken the sauce. Stir occasionally, pepper to
taste.
Meat Gravy
———-
1 cup meat drippings or broth
1 cup nutmilk
1 T plus 1 t arrowroot
Add arrowroot to nutmilk and stir well. Add to dripping and cook on low
stirring constantly until gravy is thickened.
Light Vegetable Soup
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1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 tsp chopped fresh parsley
1/4 tsp thyme
1/8 tsp pepper
2 cups water
In a 1 1/2 quart saucepan, cook onion until translucent; add all other
ingredients except water. Cover and cook over low heat, stirring
occasionally, until vegetables are tender, about 10 minutes. Add water and
bring to a boil. Reduce heat to medium and cook until vegetables are soft,
about 20 minutes. Remove from heat and let cool slightly. Remove
1/2 cup soup from pan and reserve; pour remaining soup into blender and
process at low speed until smooth. Combine pureed and reserved mixtures in
saucepan and cook, stirring constantly until hot. Makes 2 servings for
lunch.
Hot Chocolate
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3/4 cup pure coconut milk
1/4 cup water (If you use lite coconut milk DO NOT ADD WATER.)
1/2 tablespoon carob powder
raw honey to taste (about 1/2 teaspoon)
Combine coconut milk, water and carob powder. Blend with a wire whisk, heat
on stove top or microwave. Add honey to taste.
Alternative Beverage “Coffee Substitute”
—————————————-
2 cups water
1 Tbs roasted chicory root
1 Tbs dried dandelion root (not roasted)
1/2 tsp cardamon seed (should be out of the husk, but not ground)
Put water in a pan. Add roasted chicory root, dandelion root, and cardamon
seed. Simmer gently 10 minutes. Strain and enjoy. I have found this is
pretty pleasant to drink. No it doesn’t taste exactly like coffee
but it is dark and tasty and pretty good for you.
stoneage