Ham Salad

2 lbs ham

1 green bell pepper

Mayo

Salt

Red pepper

Have the butcher cut a 2 lbs. piece of ham.  Cut the ham up into small chunks.  Remove the seeds and tendon from a large green pepper, and cut it up into chunks.  Grind the ham and green peppers together.  Add mayonnaise, salt, red pepper and brown vinegar to taste.  There should be enough mayonnaise (be generous) to give the ham salad a nice spreading consistency.

Mom’s Roast Beef Po’Boy

Pot Roast
5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste

Gravy
Flour
Canola oil
Kitchen Bouquet
Steak Sauce (A1)

Make a Pot Roast, but don’t add the potatoes, carrots, and onions.  When the roast is done, remove the meat to a platter and let it cool down.  Let the meat juices simmer on a low fire.  When the roast is cool enough, slice it into then slices.  In a frying pan, make a roux. Add 1 heaping cooking spoon of flour to ¼ cup of canola oil.  Mix the oil and flour together so that it is smooth and there are no lumps.  Add additional oil if it is necessary.  Cook the flour over a medium fire, stirring all the while, until the flour becomes medium-brown in color.  Watch the flour closely, because it will burn very easily.  As soon as it reaches the right color, slowly add water in one spot until the flour stops sputtering and popping.  Stir well and add to the meat juices.  Also, add 2 tablespoons of Kitchen Bouquet and 1 tablespoon of steak sauce (A1 sauce) to the gravy.  The gravy should be thick.  Add the sliced meat to the gravy and simmer for 20 minutes.

TO MAKE A PO’BOY:  Cut the French bread open.  Put mayonnaise on half of it.  Layer the roast beef and gravy on the mayonnaise.  Top the roast beef with shredded lettuce and sliced tomatoes.  Keep lots of napkins handy.

Pot Roast

5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste


Clean off all the fat and tendon on a Rump Roast.  Peel about 8 cloves of garlic and cut them in half.  Using a sharp paring knife, make holes in the roast and stuff them with the pieces of garlic.  Put salt and red pepper on all sides of the roast.  Heat some cooking oil in a large pot and place the roast in it to fry.  Fry sides until nicely browned.  Add 2½ cups of water to the pot.  When the water comes to a boil, lower the fire and cover the pot.  Let the roast simmer until done.  Check the roast frequently and turn it over so that all sides cook in the gravy.  Add a little water as needed.  Cooking time will depend on how tender the meat is (the lighter red the meat is, the more tender the meat is).  It should take a couple of hours.  45 minutes before the roast is done, add quartered white potatoes, carrots that have been cut into strips, and a quartered onion.  Remove the meat and vegetables when the meat is done.  Let the roast cool done a little so that it will be easier to cut.  Add a pack of gravy mix to the meat juices (follow the directions on the packet) to make a thick gravy.

Veggie Sandwich Spread

1 medium onion
2-3 carrots
2 cucumbers
5-6 celery ribs
1 medium green pepper
3-4 tomatoes
1 (3 ounce) package cream cheese, softened
Mayonnaise
Salt, Cayenne pepper, black pepper
Dash Tabasco

Clean and/or peel all vegetables.  Place in food processor and chop finely.  Place in colander to drain.  Squeeze out all liquid.  Peel and chop tomatoes very finely.  Mix together vegetables and cream cheese.  Add tomatoes and enough mayonnaise to make mixture spreadable.  Season with salt, peppers, and Tabasco.  The vegetable spread can be made ahead and refrigerated.  Drain well before spreading on bread.

Barbeque Beef

Cut up beef into large cubes.  Brown the cubes slightly on all sides.  Add water and simmer until the meat is very tender and can be shredded.  There should only be about an inch of juice left in the pot.  Shred the meat and return it to the pot.

Make barbeque sauce:

Cut up one large onion and fry in some butter, adding water and frying until the onion is tender.  Add one bottle of catsup, sugar salt, red pepper, black pepper, dry mustard, lemon juice, and a dash of worcheshire sauce.  Let this simmer for a minute or two. 

Add the barbeque sauce to the shredded beef and beef broth.  Let the sauce cool down to a very thick consistency.

Mrs. Q's Spaghetti Sauce

1 Yellow onion, chopped
1-11/2# ground beef, browned and drained
28 oz. diced tomatoes
12 oz. tomato paste
6 oz. water
6 oz. red wine
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
add garlic to taste

Saute onion in olive oil until tender, translucent.  Brown and drain meat (FAT CAN!).  Add onions, tomatoes, tomato paste and stir.  Add liquids and stir.  Add dry ingredients and stir.  Simmer on very low heat for two hours, though tastes best when flavors have had time to wed in fridge or freezer.  Can be doubled or tripled.  Serve with spaghetti noodles, garlic toast, and green salad.

Mango Salsa

2 Ripe Mangoes, peeled and coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 very small red onion, minced
1/4 cup fresh chopped cilantro
1 clove garlic, minced
1/4 cup pineapple juice
6 tablespoons fresh lime juice
1 jalapeño pepper, finely chopped



Combine and mix gently. Enjoy!

Ranchero Beef Stew

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro


Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

BBQ Ribs Spice Rub

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon red pepper

Mix all ingredients together thoroughly in a bowl. Use mixture as a rub for ribs and other meats prior to barbequing 

Plum Tomatoes and Artichokes with Penne

12 ounces oil-marinated artichoke hearts
1 cup chopped onions
1 tablespoon finely minced garlic
2 28-ounce cans plum tomatoes, crushed
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Cooked penne pasta (from 12-ounce box)


Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.

Ratatouille

1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley


Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve. Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.

DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.

Curried Cauliflower and Chickpea Stew

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro


1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

Creamy Pumpkin and Cashew Curry

2 tablespoons vegetable oil, divided
4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
1/2 teaspoon black mustard seeds*
8 curry leaves**
2 small red onions, cut into 1/3-inch wedges
2 garlic cloves, chopped
1 tablespoon finely grated peeled fresh ginger
3 dried chiles de árbol
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 cups canned unsweetened coconut milk
1 cup coconut cream
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice
* Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, use brown mustard seeds.
** Also known as kari patta; available at Indian markets.


Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.
Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Sauté until onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.

Jollof Rice

1 lb lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1-3/4 pt stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
8 oz each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)
1 lb long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.

Crawfish Étouffée

1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
5 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water (or substitute broth or beer)

Melt butter in pot, add flour and stir constantly. Cook roux until a nice deep brown is achieved, but be careful not to burn it. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready. Serve over rice.

Kabob-e-Barg

1 lb. filet sliced then (3"X4"X1/4")
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
salt, black pepper

Place the meat in a large glass or china bowl and add the onions, yogurt, lemon juice, and black pepper.  Stir well so that meat is well coated.  Place in the refrigerator and let marinade overnight.

Approximately a 1/2 hour before serving arrange the kabob on skewers and cook over red hot charcoal.  Turn frequently until the meat is brown.  Serve with bread or rice.

Jujeh Kabob

1 1/2 lbs chicken breast filets, cut into 2" pieces
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
1/2 teaspoon prepared saffron
salt, black pepper

Mix all the ingredients together and let marinate in the refrigerator overnight. Approximately 20 minutes before serving, put the meat on skewers and cook over red hot charcoal until the chicken begins to brown.

Serve with lemon wedges for added tang, grilled tomato halves, and Iranian bread (or, heated flour tortillas).

Khoresht-e Kuku-e-Morg

1 whole chicken
6 eggs
2 1/2 heaping tablespoons flour
1/2 teaspoon turmeric
salt, black pepper
1/8 teaspoon red pepper
1 can tomato paste
1 cup verjuice (sour grape juice)
1/4 cup shortening

Clean and quarter the chicken.  Place in large pot with 3 cups of water, salt (to taste), and red pepper and boil until the chicken is so tender it falls off the bones.  Remove the chicken from the broth and set aside to cool.

Add the tomato paste, sour grape juice, salt and black pepper to taste to the chicken broth and put back on the fire.  When the sauce comes to a boil, cover the pot and lower the fire so that it gently simmers. When the chicken is cool enough to handle, remove the meat from the bones.  Discard the skin and bones.  Shred the meat by hand into a large bowl.  Add 1 1/2 tablespoons of flour, turmeric, and salt and black pepper to taste.  Mix well.  Add the eggs and again mix well.

Heat the shortening in a large frying pan.  Add 1 tablespoon flour to the hot shortening and stir.  Pour the chicken mixture into the frying pan and cover with a lid.  Lower to fire to medium low.  When the bottom side has turned a crispy, golden-brown color, quarter the Kuku and turn it, over to brown the other side.  When both sides have browned, cut the Kuku into 3" squares and place into the sauce.  Cook 1/2 hour longer.

Garnish with small fried potatoes and serve with plain rice.

Khorock-e-Hassan

1 chicken
1 cup red beans
3 white potatoes, large
5 small onions, chopped
4 large carrots, peeled and sliced crosswise
4 tablespoons tomato paste
1 tablespoon lemon juice

Cut the chicken and put it into a large pot with 1 cup red beans and 4 cups water and boil for 2 hours.

While the chicken is cooking, peel and cut the potatoes the same as French fries.  Fry until crispy.  Set aside.  In the same shortening fry the onions until golden-brown.

When the chicken has cooked for 2 hours, add the fried onions, carrots and tomato paste.  Cook for 1 hour.  Add lemon juice and fried potatoes.  Cook 10 minutes longer.  Serve with crusty bread.

Fesenjan (Stewed Chicken and Walnuts)

1 chicken
1 lb. shelled walnuts
3 level tablespoons pomegranate paste
2 teaspoons salt
1/2 teaspoon marjoram
1/2 teaspoon cinnamon



Place the walnuts in the food processor and process on high until they have formed an oily paste that almost has the consistency of peanut butter. If a large pot (a clay pot, if you have it) put the pomegranate paste, 2 teaspoons of salt and 2 cups of water (see NOTE 2).  Mix well and bring to a full rolling boil (see NOTE 3).

While the pomegranate paste and water are coming to a boil, heat an iron cooking spoon (or kafgir) over another burner until it is red hot.  Immediately plunge it into the boiling mixture.  This well help to make the Fesenjan  "black" (dark brown in color).

Add the ground walnuts and simmer over a medium low fire stirring frequently so that it does not sick and burn.  Add an additional 1/2 cup of water whenever necessary.  Let simmer about 2 1/2 hours until the walnuts are cooked and the oil has come out from the walnuts.

Clean and cut the chicken into quarters or smaller pieces according to your own wishes.  When the walnuts are well done and a film of walnut oil has covered the top of the boiling mixture add the chicken.  Simmer for about 1 1/2 hours until the chicken is tender.  Turn off the fire and add marjoram and cinnamon.  Stir and serve with plain rice or Ta-Cheen Pollo.


NOTE 1:  Because the Fesenjan needs long cooking to properly bring out the walnut oil, it is advisable to start the night before, when you want to eat the Fesenjan at noontime.

NOTE 2:  If the pomegranate paste is not sour enough use 1 1/2 cups water and 1/2 cup verjuice.

NOTE 3:  If you start the Fesenjan the night before, you can stop at this point and continue the next morning.