Ingredients are : 1 1/2 pounds beef round — boneless, cubed
1 tablespoon butter — not margarine
1 medium onion — coursely chopped
2 stalks celery — coursely chopped
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
5 pounds pumpkin
1/4 cup all-purpose flour — sifted
1 cup frozen green peas
And the recipe is
In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute
until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to
boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.
Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top &
trimmings; cut into 1″ cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake pumpkin shell 20 mins.
Stir flour into 1 cup water; add stew with peas. Cook, stirring until
thickend; spoon into shell & serve. Note: Do not place pumpkin on direct
heat.

Ingredients are : 5 cups Beef Cubes
28 ounces Can Tomatoes
2 tablespoons Flour
3 tablespoons Chili Powder
1 tablespoon Paprika
1 tablespoon Cinnamon
1 teaspoon Chili Powder
1 teaspoon Ground Cloves
2 teaspoons Salt
1 teaspoon Dry Crushed Red Peppers
3 tablespoons Lard
2 cups Potatoes — chopped
2 each Onions — sliced
2 cups Carrots — chopped
1 each Clove Garlic — minced
And the recipe is
Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).

Ingredients are : 1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
4 pounds oxtails — cut at joints
2 tablespoons shortening
2 onions — cut in quarters
4 cups boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots — cut in chunks
3 potatoes — cut in chunks
2 cups rutabaga — chopped
1 cup celery — diagonally sliced
1/2 cup cold water — optional
And the recipe is
In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a
few at a time, until evenly coated. Set aside any leftover flour mixture.
In large flameproof casserole or Dutch oven, melt shortening over
medium-high heat. Brown oxtails completely, adding more shortening if pan
looks dry. Set aside as they brown. Add onions to pan and cook until
softened. Drain off any excess fat. Stir in boiling water, bouillon cubes
and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven
for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty,
prepare recipe to this point. Cool and refrigerate overnight; remove fat
before continuing.) Add carrots, potatoes, rutabaga, celery and remaining
salt to stew. Cover and bake for about 45 minutes longer or until
vegetables are tender and stew is heated through. If desired, thicken
stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir
into stew and heat to boiling, stirring constantly.

Ingredients are : 1/4 cup Vegetable oil
2 large Whole chicken breasts (about — 3 pounds), skin on,
8 pieces (you may use — boned breasts)
12 Chicken thighs (about 4 lb)
1/4 cup All-purpose flour
1 1/2 cups Coarsely chopped onion
2 cups Coarsely chopped celery
2 medium Green bell peppers — coarsely

1 can Tomatoes, coarsely chopped — with juice (32 oz)
4 tablespoons Tomato paste
1 teaspoon Hot pepper sauce — to taste
4 cups Chicken broth or stock
1 tablespoon Fresh lemon juice
2 large Bay leaves
2 large Garlic cloves — minced
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 pound Precooked — coarsely chopped
sausage or other — spicy garlic sausage
And the recipe is Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.

After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup. Return 1/4 cup to the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer
Remove the skin and visible fat from the chicken. Return to the pan.
Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.

Ingredients are : 1 pound Boiling potatoes — peeled
cut in 1 1/2″ cubes
1 pound Brussels sprouts — – tough leaves remov
ends trimmed — – cut in half
1 medium Cauliflower — – cut in large flore
1 pound Swiss chard — – tough stems remove
torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves — – finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini — ends trimmed
cut in 1″ cubes
2 large Carrots — peeled
sliced thickly — – on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas — drained
rinsed with water
—–SERVE OVER—–
Whole wheat spaghetti or
Steamed brown rice
—–GARNISH—–
1/4 cup Chopped fresh basil And the recipe is Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.