Freakish Recipes

-From the “14 Prize Winning Country Cooking Recipes” cook book.

1/2 lb bacon, diced

1 lb ground beef

1 large onion, chopped

1 can (15 oz) pork and beans

2 cans (16 oz) whole tomatoes – chopped

Cornbread Topping:

1/2 cup yellow corn meal

1/2 cup flour

2 TBSP sugar

2 TSP baking powder

1/2 TSP salt

1 egg, beaten

1/2 cup milk

2 TBSP butter, melted

1 can (4 oz) diced green chiles

Fry bacon until almost crisp, drain.  Add crumbled ground beef and onion.   Brown evenly and drain.  Stir in beans and tomatoes.  Season to taste with salt and pepper.  Bring to boil, reduce heat and cover, then simmer for 45 min to 1 hour.  Grease upper inside of casserole.  Spoon in heated mixture.  Combine all cornbread topping ingredients, mix until smooth.  Spoon over top of meat mixture.  Bake at 425 degrees for 25 – 30 minutes.  Serves 8

From Arthritis Today

MAKES: 6 servings

4 pounds’ worth Hubbard squash pieces (may be one to three pieces)
Olive oil spray
1 tablespoon olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper
4 cups chicken or vegetable broth
2 large tart apples, such as Honeycrisp, peeled, cored and chopped

Preheat the oven to 400 degrees. Line a large baking sheet with foil, add the squash (skin side-down), spray the squash lightly with the oil, and bake for 1 to 1 1/2 hours (depending on the size of the squash pieces), or until the squash’s meat and skin easily pierce with a fork.

Heat a large soup pot over medium heat. When hot, add the olive oil, then the onions, and season with salt and pepper. Cook for five minutes, stirring frequently, or until the onions begin to soften.

Meanwhile, use a large spoon to scoop the flesh out of the squash pieces. Chop them into 1-inch chunks, then add them to the onions, along with the broth and apples, and a little more salt and pepper. Bring the liquid to a simmer and cook for 10 minutes, stirring occasionally.

Take the soup off the heat, and let cool for about 15 minutes. Carefully puree the soup until very smooth in multiple batches in a food processor or blender. Return the soup to the heat, season to taste, and serve hot.

Note on Storage: Soup can be cooled and frozen up to 3 months.

Ingredients

Directions

sent to me from a friend in the UK

4 medium/small sized onions
2 cloves of garlic
4 tbsp olive oil
2 tsp dried or crushed chili peppers, or to taste
2 tsp ground coriander (optional)
2 tsp ground cumin
5 cardamom pods, bruised (fresh grated ginger root seemed to work)
2 red bell peppers
3 ½ lbs ground beef
4 x 14.5 oz. cans of diced tomatoes
8 tbsp tomato ketchup
8 tbsp tomato puree
1 cup water
2 tbsp cocoa
2 x 15.5 oz cans Red kidney beans

Directions:

Peel and finely chop the onions, and the garlic.

Heat the oil in a very large pan. (Large enough to take ALL ingredients)

Fry the onion and garlic until they soften. Add the chili, coriander, cumin and crushed cardamom pods. Stir well.

De-seed and dice the peppers, and add to the pan. Break up the minced beef into the pan and keep stirring to separate and brown the meat.

Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chili starts to boil, sprinkle the cocoa over it and stir in.

Simmer partially covered for 1hr 30 min. (After this point you can freeze or fridge it until needed.)

Preheat the oven to 425 degrees; pour the chili into a large wide dish, or oven proof pan. Bake in the oven for 20 minutes or until piping hot. (Remember to remove the cardamom pods before serving) Sprinkle with grated cheese and serve.

(Serving suggestions: rice, baked potatoes, hot dogs, burgers or fries with cheese.)

1 hour 30 min prep – 4 servings
1/4 lb butter
8 ounces cheddar cheese or American cheese
3 cups chopped celery
12 ounces beer
3 cups chopped onions
1 teaspoon garlic salt
1 stalk grated carrots
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock

1. Sauté celery, onions, carrots in butter.
2. Add salt and pepper.
3. Blend in flour.
4. Add chicken stock and cheese.
5. Heat gently until cheese melts.
6. Add beer.
7. Adjust spices to taste.
8. Serve piping hot with croûtons on top, if desired.

1 (#2) can tomatoes
1 onion, sliced
1 bay leaf
2 cloves
1 sprig parsley
1 stalk celery, diced
2 tbsp. butter
2 tbsp. flour
Salt and pepper
2 c. milk, scalded

Simmer for twenty minutes tomatoes, onion, bay leaf, cloves, parsley and celery, then press through sieve as much as possible of pulp. Blend butter and flour smoothly in saucepan, add tomato mixture gradually and bring to boiling point, stirring constantly. Season and just before serving combine with scalded milk, beating vigorously for a moment with rotary beater. Serves 4-6.

• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 1 medium onion
• 1 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 2 cans great northern beans – 15.5 oz each rinsed & drained
• 1 can chicken broth – 14.4 oz
• 2 cans chopped green chilies – 4 oz each (or substitute 1 can with jalapeño peppers)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

In a large pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat (or just turn the burner off); stir in sour cream and cream.  Serve immediately.