Soups, Stews and Farmhouse Box Set (5 in 1)

Over 200 Healthy Soups and Stews Plus Native American, Amish Farmhouse Foods

Included Books

Soup Recipes for Everyday: 50 Delicious Recipes You Can Cook in Your Slow Cooker

Native American Favorites: Over 50 Delicious, Passed Down Recipes Across the Country

The Farmhouse Cookbook: 35 Delicious Country Classic Farmhouse Favorites

Bone Broth Magic: Easy and Healthy Recipes for Beginners to Lose Weight, Reduce Inflammation, Fight Infections and Much More!

Amish Cookbook: Over 35 Delicious Quick and Easy Traditional Amish Recipes for Every Meal

Table of Contents

Book One: Soup Recipes for Everyday: 50 Delicious Recipes You Can Cook in Your Slow Cooker

Introduction

Chapter One: The Magic of Slow Cooker Soups

Let’s start with the basics…

And now a little bit about recipes…

Chapter Two: Rice, Potato, and Noodle Soups

Recipe One: Basic Potato

Recipe Two: Smoky Potato

Recipe Three: The Fully-Loaded Potato

Recipe Four: The Basic Rice Soup Recipe (Tomato Version)

Recipe Five: Basic Rice (Creamy Style)

Recipe Six: Cheesy Broccoli Soup

Recipe Seven: Red Beans, Rice, and Sausage for the Lazy Girl

Recipe Eight: Oodles of Noodles

Recipe Nine: The Basic Chicken Noodle Soup

Recipe Ten: The Basic Beef Noodle

Recipe Eleven: Veggie Noodle Soup with Veggie Noodles

Chapter Three: Spicy Soups to Rev Your Metabolism

Recipe Twelve: Taco Soup

Recipe Thirteen: Minestrone on a Mission

Recipe Fourteen: Garlic Soup or Sopa de Ajo

Recipe Fifteen: Letcho

Recipe Sixteen: Racy Red, White, and Blue Soup

Recipe Seventeen: Soup a la Kicky

Recipe Eighteen: Spicy Black Bean Soup

Recipe Nineteen: Sweet and Spicy Soup

Recipe Twenty: Sweet and Sour Soup

Chapter Four: Souper Versions of Your Favorite Meals

Recipe Twenty-One: Cheeseburger Soup

Recipe Twenty-Two: Swedish Meatball Soup

Recipe Twenty-Three: Steak Dinner Soup

Bonus Recipe Twenty-Four: Marinade for Any Meat

Recipe Twenty-Five: Creamy Chicken (or Turkey) Casserole Soup

Recipe Twenty-Six: Cream of Mushroom and Onion Soup

Recipe Twenty-Seven: Creamy Mushroom and Potato Soup

Recipe Twenty-Eight: Cream of Mushroom and Pearl Onions

Chapter Five: Chili, Stews, and More

Recipe Twenty-Nine: Basic Chili

Recipe Thirty: The Wilder Chili

Recipe Thirty-One: The Fancy Chili

Recipe Thirty-Two: Chili of the Wild

Recipe Thirty-Three: Vegetarian Chili (Version One)

Recipe Thirty-Four: Vegetarian Chili (Version Two)

Recipe Thirty-Five: White Chili

Recipe Thirty-Six: Deer and Beer Stew

Recipe Thirty-Seven: Sailor’s Stew

Recipe Thirty-Eight: Pirate Stew

Recipe Thirty-Nine: Bean and Ham Stew

Recipe Forty: Fish Stew

Recipe Forty-One: Chicken Cacciatore

Recipe Forty-Two Southwest Stew

Recipe Forty-Three: Sweet Pea Stew

Recipe Forty-Four: Ciorba de pui

Recipe Forty-Five: Lamb Stew

Recipe Forty-Six: Lamb and Potatoes

Recipe Forty-Seven: Greek Stew

Recipe Forty-Eight: Beef and Noodle Stew

Recipe Forty-Nine: Raspberry Stew

Recipe Fifty: Leftover Stew

Best Practices & Common Mistakes

Do’s

Don’ts

Conclusion

Book Two: Native American Favorites: Over 50 Delicious, Passed Down Recipes Across the Country

Introduction

Chapter One: Beef & Meats

Name: Ham and Beans

Name: Buffalo BBQ

Name: Saponi Beef

Name: Fried Venison

Name: Cherokee Beef Pot

Name: Indian Pork Roast

Name: Bison & Walnuts

Name: Tashpashofa

Name: Beef Tips

Chapter Two: Poultry

Name: Stuffed Quail

Name: Roasted Duck

Name: Chicken & Apples

Name: Mallards & Potatoes

Name: Turkey & Squash

Name: Smoked Chicken

Name: Wild Rice and Chicken

Name: Three Sisters

Title: Chicken Tacos

Chapter Three: Seafood

Name: Trout

Name: Salmon & Lemons

Name: Catfish & Pine Nuts

Name: Salmon Curry

Name: Shrimp and Tomatoes

Name: Salmon and Cheese

Name: Haddock

Name: Trout and Shoots

Name: Dried Fish

Chapter Four: Veggies

Name: Wild Rice With Vinaigrette

Name: Wild Rice & Spinach

Name: Tumbleweed Greens

Name: Succotash

Name: Prairie Turnips

Name: Algonquin Wild Salad

Name: Wild Rice and Squash

Chapter Five: Soup & Stews

Name: Yellow Squash

Name: Macque Choux (Corn Soup)

Name: Abnakis Pea Soup

Name: Blueberry Soup

Name: Wild Nut

Name: Le Boulette Soup

Name: Acorn Soup

Name: Corn Stew

Name: Jackrabbit Stew

Chapter Six: Breakfast, Snacks & Desserts

Name: Sunflower Bread

Name: Cactus Jelly

Name: Wild Rice Pancakes

Name: Cherokee Tacos

Name: Cherokee Jelly

Name: Navajo Fry Bread

Name: Indian Pudding

Name: Fry Bread

Name: Sunflower Seed Cake

Best Practices & Common Mistakes

Do’s

Don’ts

Conclusion

Book Three: The Farmhouse Cookbook: 35 Delicious Country Classic Farmhouse Favorites

Introduction

Chapter One: Beef & Meat Recipes

Title: Meatloaf

Title: Pork Chop

Title: Jambalaya

Title: Pot Roast

Title: Beef Chili

Title: Bourguignon

Title: Salisbury Steak

Chapter Two: Chicken Recipes

Title: Chicken BBQ

Title: Chicken With Rice

Title: Chicken Potatoes

Title: Chicken Steak

Title: Chicken Pot Pie

Title: Chicken Stew

Title: Drumsticks

Chapter Three: Veggies Recipe

Title: Collard Greens

Title: Broccoli Gratin

Title: Squash

Title: Vegetable Casserole

Title: Caprese

Title: Feta Tomatoes

Title: Green Beans

Chapter Four: Fish Recipes

Title: Catfish

Title: Crab Soup

Title: Shrimp Grits

Title: Fish & Chips

Title: Grilled Bass

Title: Chowder

Title: Smokey Shrimps

Chapter Five: Snacks, Sides & Desserts

Title: Onion Soup

Title: Sweet Potato Fries

Title: Shortcake

Title: Potato Soup

Title: Pecan Pie

Title: Pocket Pies

Title: Southern Tea

Best Practices & Common Mistakes

Do’s

Don’ts

Conclusion

Book Four: Bone Broth Magic: Easy and Healthy Recipes for Beginners to Lose Weight, Reduce Inflammation, Fight Infections and Much More!

Introduction

Chapter One: What is Bone Broth and Why is it so Healthy?

What is Bone Broth? Why is it a Healthy Food?

Benefits of a Bone Broth Diet

Chapter Two: Preparing Bone Broth

Crockpot Beef Bone Broth

Basic Beef Bone Broth

Poultry Bone Broth

Pork Bone Broth

Fish Bone Broth

Chapter Three: Beef Bone Broth Recipes

Tortellini and Broth

Sweet Potato Soup

Sweet Potato and Mushroom Stew

Vegetable Soup Italian Style

Corned Beef and Cabbage Stew

Barley and Beef Stew

Beefy Vegetable Stew

Bone Broth Pot Roast

Chapter Four: Pork Bone Broth Recipes

Ham and Blackeye Pea Soup

Southwestern Pork Soup

Tomatillo Pork Stew

Ham and Bean Soup

Mexican Pork Chili

Lentil Soup with Bacon

Short Ribs and Broth

Chapter Five: Poultry Bone Broth Recipes

Chicken Noodle Soup

Egg Drop Soup

Creamy Carrot Soup

Turkey Vegetable Soup

Turkey Pumpkin Soup

Turkey Tortilla Soup

Homemade Chicken and Rice Soup

Chicken Barley Soup

Chapter Six: Fish Bone Broth Recipes

Italian Fish Soup

Vegetable and Fish Stew

Seafood Soup

Fish, Potato, and Leek Soup

Curry Shrimp Soup

Lobster Bisque

Best Practices & Common Mistakes

Do’s

Don’ts

Conclusion

Book Five: Amish Cookbook: Over 35 Delicious Quick and Easy Traditional Amish Recipes for Every Meal

Introduction

Chapter One: Breakfast Recipes

Bran Raising Breakfast

Church Peanut Butter Amish Spread

Hootenanny Amish Pancakes

Chapter Two: Breads

Friendship Bread

Breakfast Casserole Amish Style

Amish Sausage Breakfast Casserole

Chapter Three: Stews and Soups

Chicken Noodle Soup Amish Style

Chicken Corn Soup

Ham Soup

Brown Flour Potato Amish Soup

Onion Cheese Soup

Chili

Cream of Tomato

Country Cabbage Chowder

Green Bean and Beef Soup

Cheddar Potatoes

Chapter Four: Side Dishes

Amish Zucchini Relish

Amish Red Beet Cole Slaw

Sweet Baked Savory Potatoes

Chapter Five: Entrees

Shepherd's Pie

Amish Beef Bake

Six Layer Amish Dinner

Amish Chicken Pot Pie

Chapter Six: Salads and Salad Dressings

Amish Macaroni Salad

Amish Styled Broccoli Salad

Amish Chicken, Broccoli, and Bacon Salad

French Dressing

Hot Bacon Salad Dressing

Thousand Island Dressing

Amish Potato Salad Dressing

Quick Dressing

Sweet and Sour Dressing

Mustard Dressing

Mexican Dressing

Chapter Seven: Desserts

Fruit Coffee Cake

Applesauce Cake Amish Style

Streusel Cake Amish Style

Conclusion

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Soup Recipes for Everyday

50 Delicious Recipes You Can Cook in Your Slow Cooker

Introduction

I am a huge fan of soups on cold and rainy days. Truth be told, I am a fan of soups on other days as well, but there is something extra special about that warm liquid running down my throat on a blustery day that makes me count the days until fall.

As a devoted soup fan, I have a number of standard recipes that I fall back on. My family tends to have specific tastes, but nearly every soup has something for everybody. Over the years, I have realized that soup, while delightful in most ways, can be a little time consuming. I have had to either cut corners or forego soup on more than a few occasions. I would so much rather just go ahead and eat something else than do it the wrong way. Then it dawned on me that I could be doing these soups in my slow cooker, and suddenly all was right in my world!

Now I get the prep work done the night before, throw in my ingredients and set the cooker to low and slow and then come home to a house that smells welcoming and delicious and a meal that is all ready for me to enjoy. In most cases, the hands-on time for these recipes will be ten to fifteen minutes and you are done. There are a few that will involve a little more prep work, but they are completely worth the extra effort, I promise.

I am not going to lie. As much as I love soup I do not love a lot of work so if I say it is easy- trust me it is easy. I am a busy, busy gal with a house to maintain, a job to run off to and children to feed so anything that will save me a few minutes of my precious time is aces in my book. So, grab your favorite soup bowl or mug and a spoon and let’s get to cooking!

Chapter One: The Magic of Slow Cooker Soups

In this chapter, you will learn:

The basics of making soups in a slow cooker.

The basics of following the recipes in this book.

Let’s start with the basics…

Slow cookers are designed to cook at very low but steady temperatures. They are actually more efficient when they are left alone because every time that you lift the lid to peep at the process you cause it to lose heat. That heat will take as long as 20 minutes to build back up especially in a full cooker. So, even if you are home, resist the urge to stir and fuss with the soup that you are cooking every few minutes, or you will add a substantial amount of time to the cooking process.

Some soups may be a little more temperamental to deal with than others simply because of the ingredients. A slow cooker does not create its own liquid so if the soup is heavily cream based or is a little on the thicker side there is a chance that it might stick or scorch especially if it is left cooking for more than 8 hours. Others could cook for more than 8 hours and be fine because the ingredients will create more than enough liquids as they break down. Over time, you will know which recipes require a more watchful eye than the others.

If you are cooking a recipe that serves 6-8 in a crockpot that is too small, you will likely find that it takes longer to cook all the way through. A crockpot that is too large for the amount that you are cooking may cause hot spots or scorching as well so having the right size is always the best bet. Most of the recipes in this book will be based on my own favorite which is a 6 quart. (I have a larger one, and I can tell you stories about living in a house without a working stove that includes the time I made an entire Thanksgiving feast in the large slow cooker and a griddle.)

Like other appliances, it is best to take the time to get to know your slow cooker before you leave it for extended periods and as always if you feel like you need to add more liquids do so.

And now a little bit about recipes…

In some of the following recipes, I will be wildly guessing about amounts of certain ingredients because I am not a big follower of the “rules”. If a recipe that I am reading calls for 3 cloves of garlic, I might go with 4 or even more simply because that is how I am. I love garlic, and that is that. Sometimes the garlic will be a little milder, so I add more. Sometimes there will seem like more “bite”, so I go with less. There are some ingredients that are going to be “to taste” and that will go beyond the typical salt and pepper. I leave the amount open for other things like bacon and other things as well. You might also find that on some days you will need to add liquids to your soup as it cooks and on others you will need less. Be flexible. Be willing to give the soup what it needs to be delicious. I will try to give you general guidelines but, as you get more confident, please feel free to expand and even completely change recipes.

Chapter Two: Rice, Potato, and Noodle Soups

A carb lover’s dream chapter, right? Don’t worry, many of these soups can be adapted to be a little less heavy if you need them to be but to be honest, most of us can handle these delicious and entirely nutritious carbs as part of a fully balanced diet. You might find that these are the perfect one course meals for a cooler, busy back to school kind of night and that they are delicious enough to have the whole family standing, empty bowl in hand asking for more.

Recipe One: Basic Potato

You will need:

4-8 potatoes depending on size (Feel free to use any variety or a mixture if you prefer. I sometimes leave the skins on especially with smaller potatoes for the added fiber and texture)

1 large, yellow onion, finely diced

Enough water to cover the potatoes in the slow cooker- you will want at least a few inches of water over the top of them.

One cup of milk

2-3 tablespoons of flour or another thickener (You may need more or less of this)

½ stick to one full stick of butter

To do:

Wash and peel the potatoes unless you want to leave them as is. Dice the potatoes into bite sized pieces trying to keep them all roughly the same size. Pour them into the slow cooker along with the onion and then dump the water over the top. Set the slow cooker to high until the water comes to a boil. This may take an hour or two depending on your machine. This part is actually faster on the stove if you want to speed things up slightly. Once the water boils, you can turn the temp back to low and let the potatoes simmer until they are nice and tender.

When the potatoes are tender mix the flour and milk together until smooth. It is important that the mixture is smooth before it goes into the pot or it will become pasty and lumpy. Stir this into the potatoes slowly and then drop the stick of butter on top. Cover and allow the soup to heat thoroughly.

Recipe Two: Smoky Potato

You will need:

The basic ingredients from recipe one plus:

1 package of little smoky link sausages or one pound of sausage diced into small pieces. You can also use ham if you prefer.

To do:

Follow the basic recipe but add the sausages at the beginning (with the raw potatoes and onions)

Recipe Three: The Fully-Loaded Potato

A baked potato with everything on it is a terrific meal, there is no doubt about that, but sometimes you prefer a soup version- this recipe takes all the flavors of the fully loaded baked potato and then “souperizes” them into a substantial meal that will fill you up but not fill you out. (You can throw in leftover baked potatoes toward the end of cooking if you have them already on hand.)

You will need:

The ingredients of recipe one plus:

Several slices of cooked and crumbled bacon. (I bake my bacon on a cookie sheet so that it gets nice and crispy without shriveling away to nothing)

One cup of shredded cheddar cheese

Sour cream to top each bowl

Sprinkling of finely minced chives to top each bowl

To do:

Prepare the basic potato soup recipe but stop just before you add the thickener. At this point stir in the crumbled bacon and then proceed. When the soup is thickened and heated, add the cheese to the top. You can add more cheese to each serving if you would like. To serve just ladle out a bowl and add a dollop of sour cream and a sprinkling of chives.

As you can see you can adapt the basic potato soup recipe for anything- you can add other vegetables (sautéed mushrooms makes a heavenly addition) or meats or any combination that you might like.

Recipe Four: The Basic Rice Soup Recipe (Tomato Version)

I have a friend who makes her soups with uncooked rice. To be honest, I always find several bites that are not cooked quite right, so I stopped doing that for my own. Cooking the rice on the stove is an extra step but it is worth it in the long run. To save some time I typically cook a huge amount of rice on a quiet day when I have the extra time, and then I just use what I need for meals and recipes for the week. Besides, you never know when the craving for rice pudding will kick in, right?

You will need:

4-6 cups cooked rice, rinsed and cooled (You can mix several types of rice if you would like, as long as they taste good to you, that’s fine.)

1 large can of tomato juice

1 large yellow onion, diced

4-6 cloves of garlic, minced

Additional veggies of your choice

To do:

To be safe, I always butter or spray the very bottom of my slow cooker, so the rice does not stick and scorch. I have only had this happen one time with short grain rice but always err on the side of caution is my motto.

Add the rice, onion and garlic to the slow cooker and gently stir to blend. Add in any veggies you are using and stir as well. Pour the tomato juice over the top reserving some in case you need to add more during the cooking time. Because the rice is already cooked the time you need will depend on your veggies. Very tough vegetables like carrots will need very long cooking times so you might want to start them before you add the rice. Cook on low for 2-4 hours, stirring occasionally so that the rice does not stick.

Recipe Five: Basic Rice (Creamy Style)

This is a more decadent and luscious kind of soup, so I only make it occasionally. I always use brown rice so that I at least feel like I am trying to be healthy while I gulp down this creamy goodness.

You will need:

4-6 cups of cooked and cooled brown rice (feel free to use another type if you prefer)

1 yellow onion, diced

2-3 cloves of minced garlic

Enough water to cover the rice by at least 2 inches

Butter

½ to 1 cup of milk

½-3/4 cup flour

To do:

Stir the rice, onion and garlic together in the slow cooker and then pour in the water. Allow this to heat thoroughly on low.

To thicken, you may need to strain off some of the water. Mix the milk and flour (or another thickener) together until very smooth and then slowly add to the hot soup. Allow to heat through and serve.

Now using these two basic recipes we can move on to some delicious adaptations.

Recipe Six: Cheesy Broccoli Soup

You will need:

The basic creamy rice soup recipe (# 5) and also:

1 small bag of frozen broccoli pieces (I prefer the florets because they are more tender) or one small bunch of fresh, diced into small pieces.

1 cup of shredded cheddar cheese (I have made this soup with other cheeses before. One time I used the fiesta blend with several cheeses and seasoning, and it was amazing. Play around with the type of cheese you use to suit your own tastes.)

To do:

Follow the basic recipe adding the broccoli at the beginning of the cook time and the cheese after the thickener has been stirred in and has started to heat through.

Recipe Seven: Red Beans, Rice, and Sausage for the Lazy Girl

A friend of mine was mad at me when I offered her red beans and rice and then went to the slow cooker to fetch it. She called me crazy. She called me lazy. She ate four bowls of the stuff and demanded the recipe.

You will need:

The basic tomato version of rice soup (#4) and the following:

1 pound of spicy sausage, preferably Andouille if you can find it

1 pound of red beans- I soak mine overnight and then cook them most of the way through with a bit of bacon and onion for flavor. You can throw the bacon and onion right into the pot for added flavor.

1-2 tablespoons Cajun seasoning

Optional: minced hot peppers and/or a dash of hot sauce if you dare

To do:

Follow the basic recipe adding the beans and other ingredients into the pot. The longer everything cooks together, the better the flavor will be. Just turn the slow cooker on low and let it simmer away, adding more tomato juice as needed. (My friend’s aunt also mentioned this twist: instead of plain tomato juice you can use Bloody Mary’s and make it a drunken soup.)

Recipe Eight: Oodles of Noodles

So, noodle soup recipes are basically all the same- it just depends on the broth and the additions you use. Vegetarian noodle soup is just vegetable broth, noodles, and veggies. Chicken noodle soup is chicken broth, chicken, veggies and done. The same goes for beef noodle. And here is the truth- you can use any kind of noodle that you want: homemade, long, short, shapes, letters. You can use other grains instead of the noodles. You can even use the latest fad in noodles which is noodles made of vegetables. The only adjustment that you make will be in the amount of liquid and the amount of time it takes to cook. Obviously the veggie noodles will cook the fastest followed by the smaller noodle and grain types. Here is the basic recipe, though:

You will need:

1 pound of noodles or another grain

2-6 cups of broth of choice

Any additional flavors or ingredients that you want to add

To do:

Stir everything into the slow cooker, set on low and watch it go. Honestly, noodle soup is about the simplest recipe in the world. It also boggles my mind that people will buy the limp and flavorless noodle soups in cans when they could just as easily make it at home with more flavor, less sodium and of course, no can to deal with.

Recipe Nine: The Basic Chicken Noodle Soup

Nearly every culture believes that chicken noodle soup can cure what ails you- this is my family’s version of this powerful cure.

You will need:

1 pound of diced chicken (you can mix light and dark meat if you would like)

1 large can of chicken broth or about 4-6 cups of homemade broth if you prefer

2-4 cloves of fresh garlic, minced

Diced carrots

1 handful of basil, finely minced

To do:

Honestly you just throw everything in the slow cooker together, turn on low, and that is all there is to it. Also, this is one of those recipes that tastes better on the second and even third day. It will freeze well if you have enough left over to freeze up. I almost never do.

Recipe Ten: The Basic Beef Noodle

The beef noodle recipe is almost identical to the chicken noodle. I have sometimes thickened it up slightly to an almost stew-like consistency but even left thinner it is delicious.

You will need:

1 pound of noodles of choice (I prefer the wide egg noodles or homemade)

1 pound of beef tips, chuck roast chunks or stew beef chunks.

3-4 cloves of fresh garlic, minced

1 small onion, minced

4-6 cups of beef broth

2 beef bouillon cubes

½ cup of flour

Salt and pepper to taste

Small amount of oil of choice

To do:

Dredge the beef chunks in the flour and then season with the salt and pepper. Drop into medium to hot oil and sear on all sides. Remove from pan and drain away all of the fat. The meat does not have to be fully cooked at this point.

Add the beef, garlic, onions to the slow cooker and stir well. Add the noodles (they do not have to be cooked) and then the beef bouillon cubes. Pour the broth over the top and turn the slow cooker on high for about an hour or two. The broth should be bubbling and coming to a boil. Stir well and then turn down to low. Allow to simmer until the noodles are to the desired firmness and the meat is fully cooked.

(This is one of the best recipes to serve with a good quality, crusty bread)

Recipe Eleven: Veggie Noodle Soup with Veggie Noodles

It is a complete mystery to me how the innocuous noodle and in some cases rice and other grains became public enemy number one. Then again, I would cheerfully eat cake as the main course and call it good, so carbs are my pals, my bosom buddies. If you are one that cannot or will not eat regular noodles, then this is the soup for you. (Also, it is very good even if you are a huge fan of noodles so you should still try it.)

You will need:

A spiralizer or other tool to make your noodles

A fairly nice sized zucchini or other, similar vegetable

Broth of your choice (chicken, veggie, beef)

Diced onion and garlic

Your choice of other vegetables, diced into small bite sized pieces

To do:

Follow the directions on your gadget to make your veggie noodles. Allow the broth, onions and garlic to heat up a bit and then add the other veggies. When these are fairly tender, you can add your “noodles” and allow to simmer so that they pick up all of the flavors of your soup.

Chapter Three: Spicy Soups to Rev Your Metabolism

Nearly every recipe that has been shared so far can be made spicier by adding peppers, hot sauce or a variety of spices. The following recipes are meant to be kicked up quite a few notches, and that has been shown to have several health benefits. First, hot foods are more intense, so you tend to eat far less of it. If you limit yourself to water while eating these soups, you will get closer to your day’s water goal, and that will benefit health and fitness as well. Plus, there are a number of studies that show that spicy foods spike the metabolism substantially.

Recipe Twelve: Taco Soup

A family favorite gets the soup treatment here in a meal that will quickly become one pot, one bowl favorite. Not only is it fast to whip up it will disappear fast as well. Don’t ask if it freezes well I could not possibly answer that- there is never a morsel left of this at the end of the day.

You will need:

1 pound of lean ground beef (I often use a blend of ground turkey breast and ground chuck. Feel free to use any meat or meat substitute that you like.)

1 large onion, diced

2-4 cloves of garlic, minced

1 large green bell pepper, seeded and diced (Personally, I prefer red, yellow or orange bell peppers. You can use a mix which makes a very pretty soup.)

4 Roma tomatoes, seeded and diced

1 bunch of cilantro, finely chopped

1 large can of tomato juice

1 can of diced tomatoes, chili peppers and onions

1 package of taco seasoning or 1 tablespoon of chili powder

1-2 cups shredded cheese

Optional: 1 diced jalapeño pepper (Remove the seeds to lessen the heat. Leave them in to make people cry. It’s your family, so it’s your choice.)

Sour cream to serve

Taco or nacho cheese flavored tortilla chips to serve.

To do:

Break up the ground beef (or other meat) into smallish sized chunks and then throw it all into the slow cooker. Stir in everything except the tomato juice, cheese, sour cream and tortilla chips. After everything is well blended, then you can pour in enough tomato juice to cover and set the cooker on low for several hours. Stir occasionally and check to see if you need more juice- some will evaporate, and some will be absorbed as you go. When the onions and garlic are tender, and the meat is cooked through you can start making any additions that you want.

To serve you will simply spoon some into a bowl and then top with a dollop of cheese and sour cream. You can either crush tortilla chips into the bowl or serve them on the side. I like to use them just like crackers and mix them into the soup before the cheese and sour cream.

Recipe Thirteen: Minestrone on a Mission

Minestrone is an Italian mixed vegetable soup that typically makes use of whatever happens to be ripe at the time. For this version, there is a little bit of a twist with the addition of hot yellow or red peppers and a spicier sausage to really set you on fire.

You will need:

2 large carrots, diced

1 large yellow onion, diced

2 cloves of garlic, minced

2 stalks of celery, diced

2-4 large tomatoes seeded and diced

2 large potatoes, peeled and diced

¼-1/2 pound small size pasta preferably macaroni or cavatappi

1 can of drained cannellini beans

¼ small head of cabbage, shredded

1 or 2 hot peppers (If you want to mellow them out, remove the seeds)

1 pound spicy sausage (Hot Italian sausage works nicely)

1 quart of stock of any flavor

To do:

I have been told that the sausage does not fully develop its smoky, sweet/spicy flavor fully when it just cooks in the pot, so I sear mine in a hot, dry skillet for a few minutes before adding to the slow cooker. You only want to get some color on it so don’t worry if it is not done. It will simmer for long enough that it will cook the rest of the way.

Everything goes into the slow cooker at the same time. It does not matter what order or how- just chuck it all in there and then give it a good stir. This is one of those soups that get better with time- so don’t worry about how long you cook it. As long as it is not scorching, it is fine.

Recipe Fourteen: Garlic Soup or Sopa de Ajo

And now we travel to Spain for a soup made of garlic. I truly love this medicinal herb (as you may have noticed by now) and use it by the tons. In fact, I so loved it that I started to grow it for myself. I grew up with several influences as far as cooking goes, and this particular recipe pays homage to the little old lady that lived down the hall from my aunt. My dad’s family is Hungarian. This lady was Spanish, exotic and fun to talk to. She used to come and steal my sister and me away to cook dishes in her bright and cheery kitchen. I drank up every word that she was saying in her rich accent and then, of course, happily gulped down all of the food that we had just made.

You will need:

8-10 good sized garlic cloves

4 tablespoons of the highest quality olive oil

4 slices of crusty or stale bread

5 cups of water or 3 ½ cups of stock

4 eggs

To do:

Peel the garlic and then crush with the flat side of a large kitchen knife. Warm the oil in a skillet and then add the garlic allowing it to fry gently just until it starts to turn golden. Add the bread and fry it as well- again until it starts to turn golden. Remove from the skillet and place the garlic in the slow cooker. Put the bread aside for now.

Pour the water or stock over the garlic and allow to simmer on low for several hours. When the soup is very fragrant and hot, you can gently crack and slip an egg at a time into the liquid to poach. Don’t worry- there are other options here. You can poach the eggs by themselves on the stove. You can use hard-boiled eggs and serve them alongside the soup. You can also omit the eggs altogether if you would prefer.

Another note here: you can make this soup using roasted garlic which while a little time consuming does change the flavor notes of the soup considerably. Take a medium to the large-sized head of garlic and then cut the top part off leaving the whole thing intact. Brush with a bit of olive oil and then roast in the oven until it is softened and golden brown in color. Your nose will tell you when it is done. Roasted garlic is milder and sweeter in flavor and becomes an addictive treat in no time.

Recipe Fifteen: Letcho

As I mentioned, my father’s people are Hungarian with the exception of a great aunt who was a Hungarian and Romany gypsy. She was terribly disappointed that we were not taught to speak Hungarian at all but was pleased that I had learned to master at least a few of the dishes even in my younger years. This one, Letcho, is a pepper and tomato soup with plenty of paprika (of course), and the kick comes from Hungarian peppers. There are several varieties including a yellow colored wax pepper. These are fairly mild, so if you want the kick, you have to look for the ones that are labeled as such.

You will need:

4-6 hot peppers (use gloves when handling them) diced

1 pound of fresh tomatoes or 1 large can of canned tomatoes

1 large yellow onion, diced

1 tablespoon of smoky paprika

To do:

Stir everything except the paprika into the slow cooker. Mash the tomatoes a little bit so that they give up some of their juices right up front and then simmer on low. You may need to add a bit of stock or broth to the pot depending on how juicy your tomatoes actually are. Just before the soup is done, stir in the paprika and recover.

Here is an extra use for this recipe. Once it is done, you can stir in a little flour to thicken and serve it over cooked meat of any type. You can also use it as a condiment for sandwiches as well.

Recipe Sixteen: Racy Red, White, and Blue Soup

Alright, let me apologize (kind of) up front. This is another potato soup recipe, but this one is different. The potatoes are just a side note in this dish rather than the main ingredient. The real stars here are the peppers- gorgeous red bell peppers for their sweet crunch (I will give you a few different options that will change the flavor notes) and a collection of other red peppers that range from spicy to why do you hate me, hot. Do use precautions when handling these peppers and as always, err on the side of caution when you try this soup for the first time.

You will need:

1 large can of tomato juice

2-6 potatoes (I like the skins on for this recipe) scrubbed and diced into cubes

1 large or 6 baby red bell peppers

1 large onion, diced

2-4 (depending on the type and desired heat level) hot red peppers. (Several varieties and suggestions are included at the end of the recipe)

2-4 cherry peppers (these are quite mild and are really pretty. If they are small I just cut the stems off and scoop out the seeds and leave them whole so that they retain their heart shape.)

½ cup of bleu cheese

To do:

Prep the bell peppers- large ones should be seeded and then diced. You can seed and halve the smaller ones. They are mild and almost sweet. Either size can be roasted on a grill pan or in the oven which lends a smoky flavor to the recipe.

Layer the bell peppers, cherry peppers and onions into the slow cooker. Add the desired amount of hot peppers and then stir in the potatoes. Pour the tomato juice over the top. Simmer on low until all of the peppers and potatoes are tender. Sprinkle each serving with blue cheese and be ready with a slice of bread for anyone who discovers that they just cannot take the heat.

Hot, red pepper options to choose from include:

The jalapeno. True, this is most commonly found in green this pepper turns red when it is fully matured. It is often then sold as a cayenne pepper. Both terms are correct. These are hot but not in an overwhelming way.

The serrano. A hotter pepper than the jalapeno, these look similar. They do tend to be a little thinner. Both can be made slightly milder by removing the seeds. When choosing serrano peppers keep in mind that the smaller the pepper, the hotter it is likely to be.

Thai peppers. These are slender and can be found in either green and red and are hotter than both the serrano and the jalapeno. You can usually find these peppers in Asian markets.

Habanero peppers are roundish in shape but typically stay pretty small. What they lack in size they more than makeup for in powerful bite. These are the type of peppers that are usually used in pepper eating contests.

The ghost pepper may have earned that name because some people feel like they are dying when they eat them! Similar in size and shape to the habanero, these are super-hot so only one may be needed unless you are really brave or inhuman.

Note: use gloves when handling any of these peppers because they are very hot and can irritate your skin. Wash your hands carefully and avoid touching your face while you are working with them.

Recipe Seventeen: Soup a la Kicky

I hugely love pasta alla checcha. If you are not familiar with it, it is a dish of pasta topped with crushed Roma tomatoes, red pepper flakes and plenty of garlic. I made a soup version of this dish one time, and it became an instant family classic. I love it because it allows me the flavors I love while indulging my super lazy side at the same time.

You will need:

1 pound of pasta of your choice (angel hair works very well here)

4 firm Roma tomatoes, quartered, seeded and diced

Up to 2 tablespoons crushed red pepper flakes

2 small cans of tomato paste

1 medium size can of tomato juice

4-6 cloves of garlic, minced (My motto: the more garlic, the better)

½ cups of Parmesan cheese

To do:

Throw everything except the parmesan cheese into the slow cooker. Turn it up to high until the juice is actually boiling and cook for about an hour or so. Turn it back to low and simmer until you are ready to serve. The pasta should cook right in the broth. If you are afraid that it will either cook too long or not enough, you can cook it separately. Sprinkle with the parmesan just before serving.

Recipe Eighteen: Spicy Black Bean Soup

You can make this vegetarian or vegan-friendly by using vegetable broth.

You will need:

1 pound of dried black beans, soaked overnight. To be honest, I prefer the canned black beans for this recipe. If you use them, use 2 cans and rinse them well.

4 teaspoons jalapeno (about 1 small pepper, diced)

6 cups of broth of choice

½ teaspoon garlic powder (I much prefer fresh garlic. Use 2 cloves, minced)

1 tablespoon chili powder

1 teaspoon ground cumin (Since I don’t care for cumin I usually skip this)

½ teaspoon hot pepper sauce of your choice

To do:

Add your prepared black beans and the remainder of your ingredients into the slow cooker. You can cook this all day on low or for 4 hours on high, down to low for 2 hours and then simmered until ready to serve. If you would like you can remove 1- 2 cups of this soup and blend it before adding back to the pot for a creamier version without adding fat or calories.

Recipe Nineteen: Sweet and Spicy Soup

A short warning here: this is a very long recipe. Oh, I don’t mean it is a lot of work but there are a lot of ingredients. Here is the thing: you can definitely skip some of the spices especially those that you do not care for. For instance, I have included cumin which is part of the original recipe given to me by a friend. I truly do not care for cumin, so I never add it. My soup is full and rich without it. Feel free to play with the flavors and spice levels here to suit your own tastes. Also, despite the lengthy list of ingredients this is not a lot of hands-on work at all.

You will need:

½ red bell pepper, seeded and diced. You can also use 2 or 3 of the baby bells if you prefer. If you do so, vary the color for a pretty soup.

1 tablespoon olive oil

1 onion, diced

1 stalk of celery, diced

2 cloves of garlic, minced

1 cup of broth of choice

2 or 3 tomatoes, diced

1 can black-eyed peas, drained and rinsed

1 can sweet potatoes

1 tablespoon brown sugar

1 ½ teaspoon cinnamon

1/8 teaspoon cayenne pepper

½ teaspoon crushed red pepper flakes

1 bay leaf

1 pinch each of the following ( thyme, basil, oregano, rosemary, garlic powder, onion powder, mustard powder, cumin, coriander)

To do:

Heat the olive oil in a skillet and then lightly sauté the onions, garlic, and celery until they are softened and fragrant. Add this to the slow cooker with the other ingredients, stir gently to blend and simmer on low until the black-eyed peas and sweet potatoes are cooked through.

Recipe Twenty: Sweet and Sour Soup

When I gave up meat I missed the flavor of sweet and sour chicken. I have made several versions of sweet and sour vegetables and was amazed at how delicious it was without the meat. This recipe uses rice, pineapple and some other interesting things for flavor. If you like, you can add chicken, pork or beef to this dish.

You will need:

1 jar of sweet and sour sauce (If you prefer to make your own, feel free)

1 jar of pineapple chunks, drained, one cup of juice reserved

2-4 cups of rice, any variety

Up to 2 cups of broth of choice

1 large onion, slivered

1 red bell pepper, slivered

2 cloves of garlic, minced

1 small can of sliced water chestnuts, drained

1 pound baby Bella mushrooms, sliced

Optional: 1 pound of chicken, beef or pork, cubed

To do:

Slightly saute the bell pepper, onion and garlic before adding to the slow cooker. Add all ingredients reserving part of the broth in case it is needed for later. Simmer on low until everything is hot and blended through. You may need more broth, pineapple juice or water if this becomes too thick.

Chapter Four: Souper Versions of Your Favorite Meals

You may have noticed by now that I have taken some of my favorite dishes and made soup from them. There is the loaded baked potato soup recipe for instance and the one that closed out the previous chapter as another. You can make nearly any favorite dish into soup with the addition of a little more liquid. Some ingredients should be cut a little smaller but otherwise, your favorite family recipes are ready to be tossed into a slow cooker and magically turned into a delicious soup.

Recipe Twenty-One: Cheeseburger Soup

A great recipe for those days when you are too rushed to cook or when the weather ruins any hope of a good old fashioned cookout.

You will need:

1 pound of lean ground beef formed into small patties- think small but flat meatballs

1 can of tomato juice

1 can of diced tomatoes

1 small mild onion, sliced and separated

One tablespoon ketchup

One tablespoon mustard

Shredded or sliced cheese

Serving garnishes: pickles and toasted rolls

To do:

Add all ingredients to the slow cooker and simmer on low until the beef “patties” are cooked all the way through. To serve: top each bowl with cheese and then serve with a pickle and toasted roll on the side.

Recipe Twenty-Two: Swedish Meatball Soup

You will need:

1 pound of meatballs (either homemade or store bought, your choice)

1 pound of egg noodles (I like the wide ones)

2 cups of beef broth

1 tablespoon butter

¼ cup heavy cream

To do:

Drop the butter into the slow cooker and then add the meatballs. Pour in the beef broth and cook on high until the broth is boiling or quite near it. Add the noodles and cook until they are tender. Stir in the heavy cream and allow to heat through before serving.

Recipe Twenty-Three: Steak Dinner Soup

Hearty and just a little fancy, this makes a nice dinner for an intimate gathering of friends. Serve with crusty rolls or bread and a crisp salad and you may never get your friends to leave.

You will need:

1 pound of sirloin or strip steak cut into thin slices

One batch of marinade (recipe follows)

3-6 potatoes (I love baby yellow potatoes for this dish. I scrub them and leave them whole. )

1 head of fresh broccoli or one small package of frozen florets (Break the fresh broccoli into small floret pieces)

4 cups of beef broth (more or less)

To do:

Marinate the steak for several hours or overnight. Remove steak and discard marinade. Prepare potatoes to your desire. Layer steak, potatoes and broccoli into the slow cooker and then pour the broth over top. Simmer on low until the steak is cooked through, and the vegetables are tender.

Bonus Recipe Twenty-Four: Marinade for Any Meat

To marinate one pound of meat you will need:

1 tablespoon of olive oil

1 tablespoon of white wine vinegar

1-2 tablespoons white cooking wine

2 teaspoons honey

4 cloves of garlic, smashed

1 cup of water

To do:

Mix everything together and then pour into a container or resealable plastic bag. Add meat and shake or toss to coat and then place in fridge. Turn over or stir after 2 hours. Discard any leftovers.

Recipe Twenty-Five: Creamy Chicken (or Turkey) Casserole Soup

Sometimes I will use two soup recipes in one dish. This one uses my own mushroom and onion soup, but you can use canned if you would like.

You will need:

1 pound of chicken, cubed

2-4 cups of cooked rice

4 cloves of garlic, minced

1 can of chicken broth

1 large can of mushroom or cream of chicken soup or use the recipe that follows

2 large carrots, sliced into thin pieces

1 bag of frozen sweet peas

To do:

Toss all ingredients into the slow cooker and simmer on low for several hours. You may need some additional broth if this thickens up too much during the cooking process.

For a little-added richness, you can add a few drops of heavy cream and about a tablespoon of butter just as the soup is finishing up.

Note: I have used this recipe plus 3 tablespoons of flour as the filling for homemade pot pies with great success as well.

Recipe Twenty-Six: Cream of Mushroom and Onion Soup

This is one of my all-time favorite recipes, hands down.

You will need:

5 cups of sliced mushrooms, any variety, any combo

1 ½ -2 cups of broth (I use vegetable broth)

½ mild, yellow onion, diced

3 tablespoons butter

3 tablespoons flour

1 cup ½ and ½ (or heavy cream)

1 tablespoon cooking sherry or dry white wine

Salt and pepper to taste

To do:

Lightly sauté the mushrooms and onion in a bit of olive oil and then add to the slow cooker with the broth. Allow to cook for 1-2 hours on low. Whisk the butter and ½ and ½ (or cream) together and then slowly stir into the soup. Stir in the sherry and dot with the butter. Allow to simmer for another 30 minutes to 1 hour.

Remove about 1 cup of the soup and blend. Return to the pot and stir gently to blend.

Recipe Twenty-Seven: Creamy Mushroom and Potato Soup

You will need:

The ingredients from the previous recipe plus:

6 baby yellow potatoes or fingerlings, scrubbed and left whole

To do:

Follow the directions above adding the potatoes at the beginning of the cooking process. Continue cooking until the potatoes are tender.

Recipe Twenty-Eight: Cream of Mushroom and Pearl Onions

You will need:

The basic cream of mushroom soup recipe plus 1 bag of frozen pearl onions.

To do:

Add the pearl onions at the beginning of the cooking process and then proceed as directed.

Chapter Five: Chili, Stews, and More

What is better on a chilly fall night than a bowl of chili? Coming home to finding your dinner is waiting for you!

Recipe Twenty-Nine: Basic Chili

I love a good chili- but I am kind of picky about what makes it “good” to me. This is the basic recipe, and then there will be several options and variations on this theme.

You will need:

1 pound ground beef (you can also use a blend of ground meats if you prefer)

1 large onion, diced

2-4 cloves of garlic, minced

1 large can of tomato juice

1 can of diced tomatoes (I like the ones with green chili peppers included)

1 package of chili seasoning or 1 or 2 teaspoons of cayenne pepper, cumin, garlic powder

1 -2 cans of red kidney beans (I am honestly not a fan, so I skip this ingredient)

Saute the onions and garlic for a few minutes. Add everything to the slow cooker and simmer together on low for several hours. This is one of those recipes that you can double or even triple and then freeze up.

Recipe Thirty: The Wilder Chili

For the first variation on the chili theme, you will use the basic recipe above and add in either one or two diced jalapeno peppers or one diced ghost pepper. You can also increase the heat level by using splashes of hot sauce, your choice.

Recipe Thirty-One: The Fancy Chili

Chili for company? Why yes, if you use this fancier version.

You will need:

The basic chili recipe minus the ground beef. Instead, you will use 1 pound of beef tips.

You will also need one cup of flour seasoned with salt, pepper and garlic powder (You can use garlic salt and pepper to cut down on prep time if you would prefer.)

To do:

Dredge the beef tips in the seasoned flour and then lightly sear them on all sides in high-quality oil. Allow to drain before adding the tips to the slow cooker with the other ingredients. Allow to simmer until the beef tips are done all the way through.

Recipe Thirty-Two: Chili of the Wild

You will need:

The basic recipe minus the ground beef

1 pound of game meat, chunked or ground (You can use any type of game that you would like- deer, rabbit, squirrel)

1 cup of seasoned flour (as described in preceding recipe)

To do:

Follow the first steps of recipe number thirty-one- dredging the game meat in the flour unless you are using ground meat. If that is the case, then follow the same directions as in the basic recipe.

Recipe Thirty-Three: Vegetarian Chili (Version One)

A little plant based love for the chili fans that can’t or do not eat meat.

You will need:

1 package of beef style crumbles (Morningstar is a good brand)

1 large onion, diced

2-4 cloves of garlic

1 package chili seasoning spice or your choice of seasoning

1 large can of tomato juice

1 (or 2) cans of diced tomatoes

1 can of red beans

To do:

Follow the basic chili recipe (Recipe # 29) but keep in mind that the meatless crumbles cook faster and may stick if not carefully stirred.

Recipe Thirty-Four: Vegetarian Chili (Version Two)

This recipe uses meaty mushrooms as a substitute for actual meat. It is so delicious that even the meat eaters will be elbowing their way in for more.

You will need:

2-3 pounds of mushrooms of your choice (Personally I usually buy two of the larger containers of baby bellas but you can definitely use whatever you can find or is on sale)

The basic chili ingredients as described in Recipe 29 minus the meat.

To do:

Dice or roughly chop the mushrooms and then sauté them in a small amount of olive oil until they are cooked through. You will notice that the mushrooms tend to start breaking down as they cook, and that is fine. When they are nicely browned and quite soft transfer the mushrooms to the slow cooker with the remaining ingredients and then simmer as directed for the other recipes.

Recipe Thirty-Five: White Chili

You will need:

1 large onion

2-4 cloves of garlic, minced

2 cups of broth of choice

5 drops (more or less) of hot sauce

1 ¼ chicken breast (cubed) or turkey breast (cubed)

1 can of white beans, drained and rinsed

2 tablespoons cornmeal

To do:

Add all ingredients expect the cornmeal to the slow cooker and simmer until the chicken (or turkey) is completely cooked through. Remove about one cup of the chili trying to get mostly beans and a little bit of the broth in the process. Stir the cornmeal to this and then add the mixture back to the slow cooker pot, stirring slowly and carefully to thicken.

Recipe Thirty-Six: Deer and Beer Stew

A favorite at the deer camps- especially if someone gets a deer, of course.

You will need:

1 pound of venison, cut into cubes (If you don’t have any venison you can use beef)

1 cup of flour seasoned with salt, pepper and garlic powder

1 large yellow onion, peeled and left whole or diced

2 large cloves of garlic, minced

2 large carrots, sliced

2 large potatoes, cubed

1 can or bottle of beer (The style doesn’t matter so choose something that you would enjoy drinking on its own.)

1 can of beef broth

To do:

Dredge the venison in the flour mixture to coat well. Sear in a pan with a light coating of oil just until all sides have been browned. Add the meat and other ingredients to the slow cooker adding the beer and broth last. Simmer until the meat is done and tender.

Recipe Thirty-Seven: Sailor’s Stew

You will need:

1 pound of beef, cubed

1 cup of flour

1 Tablespoon of oil of choice

1 large potato, cubed

2 onions, sliced

2 large carrots, sliced

8 ounces of mushrooms, sliced

2 cans of beer

2 cups of broth

To do:

Dredge the beef in the flour and then sear in the oil until brown on all sides. Add all ingredients to the slow cooker and simmer on low until the beef is done, and a good amount of the liquids have been absorbed.

Recipe Thirty-Eight: Pirate Stew

A hearty taste of the Caribbean here.

You will need:

1 pound of beef, bison or venison

1 small sweet potato, cubed

4 small white or yellow potatoes, cubed

1 turnip, sliced

2 parsnips, sliced

2 tablespoons balsamic vinegar

1 tablespoon butter

1 small onion, sliced

¾ cup pineapple juice

¼ cup brown sugar

1 teaspoon crushed, fresh garlic

1 beef bouillon cube

3 Tablespoons high-quality rum

To do:

Dredge the beef in the flour. Heat the oil slightly and then sear the beef on all sides. Add the sweet potatoes, the potatoes, parsnips and turnips and cook for a few moments. Dump all of this into the slow cooker and then return the pan to the heat. Use the balsamic vinegar to deglaze the pan making sure to scrape up all of the browned bits from the bottom. Add this to the slow cooker.

Combine the pineapple juice, brown sugar, garlic, bouillon cube and the rum in a small saucepan. Heat this mixture just until the bouillon dissolves. Add to the slow cooker and simmer on low for several hours.

Recipe Thirty-Nine: Bean and Ham Stew

A friend of mine always complained that bean soup was too runny and didn’t fill her up like it should. I thickened it up a bit, and this was the result.

You will need:

1 pound beans either fresh, dry and soaked overnight or canned. Canned is the fastest and easiest. You can choose any type of bean that you like best. I use a combo of black and red beans for my friend because it makes a pretty stew.

1 large yellow onion, chopped

3 or 4 cloves of garlic, minced

1 pound of ham, chopped. You can also use a big ham bone with some leftover meat bits if you have it.

1 or 2 cups of broth

2 large carrots, sliced

1 cup of flour

3 tablespoons of butter, melted

½ cup to 1 cup milk

To do:

Add all but the last three ingredients to the slow cooker and simmer until the beans are tender. Mix the flour, butter, and milk together until very smooth and then slowly add to the beans, whisking until the broth starts to thicken. You may need to thin this back down slightly after it has cooked for a while.

Recipe Forty: Fish Stew

You will need:

2 tablespoons olive oil

½ pound spicy sausage (Andouille if you can find it)

1 large onion, chopped

1 medium carrot, sliced

4 cloves garlic, minced

1 cup dry white wine

About 4 cups chicken broth

1 ½ pound halibut, chunked

2 tablespoons (more or less) flour

To do:

Lightly sauté the sausage in a skillet with the olive oil. Add all ingredients except the flour to the slow cooker. Simmer on low until the fish is cooked through, and the liquid has been absorbed. Add just enough flour to thicken to the broth to the desired level.

Recipe Forty-One: Chicken Cacciatore

Although I am Hungarian by birth, I was given most of my cooking lessons by an Italian woman. This was one of the dishes that she taught me when I was very young. I was so young in fact that I could not say the name of the dish properly.

You will need:

3 tablespoons olive oil

About 1 ½ pounds chicken breast, cubed

1 teaspoon crushed red pepper flakes

2 large potatoes, cubed

8 ounces mushrooms, sliced

1 medium onion, sliced

1 large bell pepper, seeded and sliced

4 cloves of garlic, minced

½ cup red wine

1 can crushed tomatoes

1 can diced tomatoes

2 cups of broth

2-3 tablespoons rosemary, minced

Cup fresh greens such as basil, arugula or baby spinach. You can also use a cup of the three mixed together.

To do:

Heat the oil in a skillet and brown the chicken on all sides. Add the cooked chicken and all veggies to the slow cooker. Before starting, deglaze the skillet used to cook the chicken with the red wine and add the drippings to the slow cooker as well. Simmer on low making sure that the chicken is completely cooked through, and all veggies are tender.

Recipe Forty-Two Southwest Stew

All the flavors of the Southwest gather in a bowl for a small party.

You will need:

2 pounds of chicken, cubed

1 tablespoon cumin

1 chipotle chili pepper in adobo sauce, chopped

1 large onion, chopped

2 cups of fresh, sweet corn

1 large or 4 small red bell peppers seeded and diced

3 tablespoons flour

4 cups of broth

1 can of black beans, drained and rinsed

Splash of lime juice

To do:

Sear the chicken in a skillet just to give it some color. Add all ingredients (except the flour) to the slow cooker and simmer until the chicken is done. Add the flour a small bit at a time until the stew is as thick as you would like it to be.

Recipe Forty-Three: Sweet Pea Stew

Again, this was originally a soup recipe but a friend wanted something thicker and heartier. Here we are.

You will need:

1 tablespoon of oil

4 slices of bacon, chopped into rough bits

1 large onion, chopped

3 or 4 cloves of garlic, minced

1 tablespoon thyme

About 4 cups of fresh, sweet peas

4 cups of chicken broth

½ cup heavy cream

1-2 tablespoons of flour

Parmesan cheese to taste

To do:

Fry the bacon until it is nicely crisped. If you would prefer you can cook it first and then chop or break it into small pieces. Add the onions, garlic and thyme to this pan and cook until the onions are nice and tender. Add everything but the flour and the heavy cream to the slow cooker and then simmer until the peas are nice and tender. Remove about ½ cup and stir in the heavy cream and flour. Blend until very smooth and then stir back into the slow cooker.

Note: you can also use this basic recipe to make a spinach soup or a broccoli soup. The only change is the vegetable and small adjustments to the amount of liquid that is left at the end of the cooking process.

Recipe Forty-Four: Ciorba de pui

Among my family members is the Scary One, a great-aunt who was Hungarian and Romany gypsy on her mother’s side and Romanian and Hungarian on her father’s. This was her dish- it sounds awful in English as it translates to “sour soup”. The Scary One often told us that this was the dish you made from the hens that were too old to be of much use or “gone to pot” as the saying goes. Don’t worry, you don’t have to find old chickens for this dish.

You will need:

2 to 3 pounds of chicken, cubed

One bay leaf

1 teaspoon allspice

1 large onion, diced

2 large carrots, sliced

1 celery root

½ head of cabbage, shredded

2 slices of old bread, any style

1 tablespoon vinegar

3 egg yolks

3 tablespoons of dill, roughly chopped

To do:

Add all but the bread, cabbage, vinegar, egg yolks and dill to the slow cooker with enough water to cover plus about 2 inches. Simmer until the chicken is cooked and tender. Add the cabbage and cook for another hour or so. Mash the bread and the vinegar together. Add the egg yolk to this and mix completely. Carefully and slowly add one cup of the hot broth to this mixture stirring constantly so that the eggs do not scramble. Stir this back into the slow cooker and cook for another thirty minutes to one hour or until it is nicely thickened.

Recipe Forty-Five: Lamb Stew

I cannot eat lamb- I do not cook it very often but a favorite friend loves it, and when she was sick I forced myself to make her this stew. She cannot decide between this and the next recipe as her favorite.

You will need:

2 pounds of lamb cut into chunks

2 tablespoons olive oil

Fresh lemon juice from 2 lemons

1 cup warm water

1 tablespoon each chopped oregano and rosemary

Layer everything into the slow cooker and simmer until the lamb is done, and the liquids are nicely thickened. If you feel like you want a creamier stew, you can stir in a bit of a fresh Greek yogurt just before the end of the cooking time.

Recipe Forty-Six: Lamb and Potatoes

This recipe is one often called shepherd’s stew.

You will need:

2 pounds of lamb, cubed

1 large yellow onion, diced

3 cups of broth

2 bay leaves

2 pounds baby potatoes

½ cup sour cream

To do:

You can either brown the lamb first and then go on or cook the lamb as is- your choice. Everything except the sour cream goes into the slow cooker and is cooked until the lamb is done, and the potatoes are tender. Finish with the sour cream.

Recipe Forty-Seven: Greek Stew

You can use any kind of meat in this dish, but the preferred choices are beef or pork. You will also find that scallions are used whole here- which saves time and lends a more delicate flavor to the finished dish.

You will need:

1 pound of beef or pork, cubed

1 pound of scallions peeled and left whole

1 large can of diced tomatoes

1 small bundle of oregano, rosemary and bay

1 cup red wine vinegar or dry red wine

2 cups of broth

To do:

Add all ingredients to the cooker and simmer until the meat is done and the potatoes are tender.

Recipe Forty-Eight: Beef and Noodle Stew

You will need:

1 large pot roast

2 cups beef broth

1 large onion, peeled

2 large carrots, diced

4-6 cloves of garlic, peeled and left whole

1 packet beefy onion soup mix

1 stick of butter

1 pound wide egg noodles

Optional: 8 ounces of button mushrooms

To do:

Cut several slits into the pot roast and slide garlic cloves into each. Add the onion, carrots to the pot. Set the pot roast on top of this and then sprinkle with the soup mix. Pour the broth over top and simmer for several hours on low. Add the butter and the mushrooms if you are using them and simmer for a few more hours. You can either add the noodles directly to the pot or if there is not enough liquid to work with you can cook them on their own and then add them. At this point, the pot roast should be falling apart on its own.

Recipe Forty-Nine: Raspberry Stew

My noted love for raspberries plus my sweet tooth absolutely demanded this recipe be included.

You will need:

1 quart of raspberries

½ cup or less of sugar (it depends on the flavor of the berries)

1 cup heavy cream

1 cup of water

To do:

Add the berries, sugar and water to the slow cooker. Simmer until the berries are broken down, and bubbling and most of the water has been absorbed. Stir in the heavy cream and cook until it is nicely thickened.

Note: this is a very pretty dish, so I always serve it in glass so that I can see it.

Recipe Fifty: Leftover Stew

Once upon a time this was called hobo stew, and it basically takes advantage of whatever you have on hand that might be getting a little too old to keep much longer. It is not really a recipe so much as a guideline.

You will need:

About one pound of whatever meat or major vegetable you have. You can mix small amounts together depending on how they were cooked.

Assorted vegetables

Liquids- broth, stock or water

Flavoring ingredients like onions, scallions or garlic

Something to thicken it all up like potatoes, mashed potatoes, rice, noodles or a bit of flour whisked in at the end.

You just throw it all together and let it simmer long enough for the flavors to get friendly, and you are done.

Best Practices & Common Mistakes

Do’s

Know your slow cooker.

Like other appliances, it is best to take the time to get to know your slow cooker before you leave it for extended periods

Leave your slow cooker alone!

Slow cookers are more efficient when they are left alone because every time that you lift the lid to peep at the process you cause it to lose heat.

Don’ts

Use the wrong size slow cooker.

A crockpot that is too large for the amount that you are cooking may cause hot spots or scorching as well so having the right size is always the best bet.

Be afraid to expand and change recipes.

Be flexible and willing to give the soup what it needs to be delicious.

Conclusion

I hope that you have enjoyed this book as much as I did while writing it. For me, this was not just about recipes but about remembering how I learned to make some of these dishes and the people that I ate these meals with. Some foods are not just about eating but about memories, tradition and love.

It is important for so many reasons that we all remember that food is more than just nourishment for our bodies so bring your family and friends in and away from the glowing screens that seem to take up so much of our time these days and get them gathered around a table or better yet, huddled in a cozy kitchen with bowls of soup, some crusty bread and the heartwarming sound of actual conversations and real laughter. It will cure what ails you.

Native American Favorites

Over 50 Delicious, Passed Down Recipes Across the Country

Introduction

Native American dishes are one of the most valued representations of the rich history, culture and culinary traditions of the country. However, most of these dishes can only be enjoyed on the locations where they originate. Those who want to taste these dishes can only do so when they travel long distance. Some resort to using their memories to remember these delicious dishes.

This book will share with you more than 50 recipes that show some of the most familiar, remembered and most importantly delicious Native American recipes. These recipes are made so that you can get to prepare them right at the comfort of your home with ingredients that you can locally purchase.

The recipe book includes:

Beef and meat recipes

Poultry recipes

Fish and seafood

Veggies

Soups and stews

Breakfasts, snacks, and desserts

Start cooking these recipes and have the most delicious Native American dishes to enjoy the richness of American culinary culture!

Chapter One: Beef & Meats

In this chapter, you will learn the recipes for:

Hams and Beans

Buffalo BBQ

Saponi Beef

Fried Venison

Cherokee Beef Pot

Indian Pork Roast

Bison & Walnuts

Tashpashofa

Beef Tips

Name: Ham and Beans

Servings: 2

Ingredients:

2 beef cubes, bouillon

1 onion

3 cloves garlic, chopped

¾ pot of water

3 smoked ham hocks, small

4 cups of Pinto beans

Salt

Pepper

Instructions:

Boil the water

Rinse the beans and add in the pot

Again, bring the pot to boil, stirring occasionally, let water and beans heat to a full boiling state for 2 minutes

Remove pot from heat, cover and cool for 1 hour

Bring the water and beans back to slow boil

Put in the bouillon, garlic, onion, salt, and pepper

Slice the ham and add inside the pot

Reduce heat to simmer, cover and leave a small vent

Simmer for 4 hours and take off the cover and cook down to thicken

Serve

Name: Buffalo BBQ

Servings: 6

Ingredients:

6 lb buffalo meat

Bread

Catsup

Salt

Pepper

Instructions:

Grease the grill and put in a high medium heat

Do not scale the buffalo meat

Rinse the buffalo and place it on a grill over the fire

Make sure that the flames to almost touch the meat

When the side facing the fire is black, and the meat at the neck cut flakes off, turn the buffalo meat

When both sides are black, and the meat at the neck cut up by the spine is flaky, remove the grill, buffalo meat and all from the fire

Peel back the skin, the scales protected the skin and meat from burning

Pick out the pieces of meat, place it on bread. Add salt and pepper

Top with catsup

Put another slice of bread on to make a sandwich

Serve

Name: Saponi Beef

Servings: 6

Ingredients:

1 lb ground beef, buffalo or turkey

2 cups canned tomatoes

2 cups cheese, shredded

½ cup white sugar

½ cup black olives, diced

1 cup flour

1 can crescent rolls

1 onion, chopped

6 egg whites

Pam cooking spray

Butter

1 tsp sweet basil

1 tbsp salt

1 tsp hot sauce

Pepper

Instructions:

Pull out wax paper and lay out your crescent rolls

Open the can so they will be easier to pull apart

Saute onion and garlic in butter or margarine until soft, remove it from fire & set aside to cool

Cook the meat until just done and remove from fire

Drain fat

Set aside and cool

In large bowl, combine and stir the olives, sugar, tomatoes, salt, pepper, hot sauce, and 1 cup of the shredded cheese

Once the onion and garlic mixture is cool, add it to the meat

Take a bowl by your area where wax paper is

Spray your baking dish with Pam or line the bottom with aluminum foil

Flour your hands, the wax paper & the rolling pin or jar

Pull off one dough section to roll

Fill one at time with 1 heaping tablespoon of mixture and place on a baking sheet with 1 inch between each

Bake according to directions on the roll can and let cool

Serve

Name: Fried Venison

Servings: 5

Ingredients:

5 venison steak, hand size

2 eggs

1 cup milk

1 cup vegetable oil

1 ½ cup flour

Salt

3 tsp pepper

Instructions:

Heat oil in an iron skillet over medium heat

Tenderize the venison steaks with the open end of an empty glass soda bottle

When the meats been tenderized to about twice its starting size its ready to dredge

Beat the eggs and milk together and add some of the salt to this and maybe teaspoon of the pepper

To the flour add the remaining salt and pepper

First dip each steak in the egg/milk mixture, and then into the flour, and then back in the egg/milk mixture, back to the flour; before it slides off the steak, gently lay it in the heated oil and cook

When blood seeps through the uncooked side, turn it

Cook until golden brown and crispy

Serve

Name: Cherokee Beef Pot

Servings: 6

Ingredients:

1 lb venison

8 cups of water

2 onions, quartered

2 tomatoes, seeded and diced

1 sweet bell pepper, seeded and diced

1 cup okra

½ cup potatoes, diced

½ cup carrots, diced

½ cup corn kernels

¼ cup celery, chopped

Salt

Pepper

Instructions:

Put the meat, water, and onions in a heavy soup kettle

Cover and bring to boil over high heat

Reduce heat to low and simmer for 3 hours

Remove meat and cool

Discard the bones, returning the meat to the pot

Stir in remaining vegetables and simmer partially covered for 1 ½ hours

Sprinkle salt and pepper

Serve

Name: Indian Pork Roast

Servings: 6

Ingredients:

5 lb pork rib roast

¼ cup vegetable oil

1 ½ onion, chopped

2/3 cup vinegar, cider

½ cup honey

3 garlic cloves, minced

4 juniper berries, crushed

1 bay leaf

1 red chile, crushed

Unsweetened chocolate, grated

Salt

Instructions:

Place a sauce pan on medium fire and drizzle with oil. Add onions and saute for about 2 minutes

Throw in the garlic, coriander, bay lead, and crushed juniper and stir for another 3 minutes.

Toss the tomatoes in the pan, and then add the vinegar, honey, water and season with chilies and salt.

Let it cook for 30 minutes.

Mix in the grated chocolate and let it simmer (without the cover for) 25 minutes or until the mixture turns thick.

Set oven to 350° F

Put rib roast in a roasting pan with the fats facing upward and marinate with the cooked sauce. Set aside for about 15 minutes.

Cook for about 3.5 hours

After cooking, let the roast sit for a minimum for 10 minutes before serving

Name: Bison & Walnuts

Servings: 15

Ingredients:

10 lbs bison round

Beef tallow, rendered

1 lb walnut, crushed

1 lb blueberries, dried

Salt

Red pepper

Instructions:

Slice lean meat into thin strips up to thick and put on rack in oven to dry with door open

Before drying, rub the strips liberally with coarse salt and crushed red pepper

Once dry, put in a food processor to make powder or fine pcs

Measure the dry meat by volume, render enough beef fat into clear fat by barely simmering over a low flame, strain out bits and pcs

Process the dry berries then add salt

Then mix the dry meat with berries, walnuts, until mixed

In a large bowl put the meat mix it, make a depression as with bread dough and add the fat, mixing with a fork, it needs to be well mixed, so all the meat mix is coated

Serve

Name: Tashpashofa

Servings: 5

Ingredients:

3 lbs pork loins

2 cups pashofa corn, dry

3 tbsp vegetable oil

Water

Salt

Pepper

Instructions:

Rinse off all the powdery substance and floating hulls in a sauce pan with water

Soak the corn in water. Rinse it every two hours or as often as you can

Soak the corn for at least 4 hours

Rinse it for the last time then add water 3 times the volume of corn

Bring the corn to boil with the lid on the pan

Turn the heat to low simmer and tip the lid to let steam escape for the first 15 minutes

Simmer the corn at least 8 hours

Stir about every 2 hours

Let the pork sit out until slightly thaw

Cut palm-sized portions away from the bone until you have one large bone piece, and all the rest is cut up

Add salt and pepper to the meat.

Heat a large skillet on high heat and add oil

Place the bone piece in center of the pan with all the sliced pork

Put the lid and use a lid and a spatter guard kind of tilted across the big bone in the center of pan

Place the pork over high heat, turning all pieces until brown, and then turn the heat to medium to cook until the juices are no longer red

Place the browned pork in either the crock pot or the large cooking pot

Put 2 cups of water in the skillet and work the leavings and juices up off the bottom

Pour this juice over the pork

Do this twice

Cover the pork and simmer for at least 6 hours, until it is falling apart, and you can pick the clean bones out with tongs

Cool for 2 hours and then serve

Combine the cooked corn and pork in your crock pot or cooking pot

Stir and simmer

Serve

Name: Beef Tips

Servings: 6

Ingredients:

3 cup water

1 tsp garlic

3 tbsp oil

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1 brown gravy mix

1 onion

2 lbs beef stew meat

1 tsp pepper

1 tsp salt

Directions:

Chop the onion

Put the large pan over high heat and put the oil

Add the onion and stir constantly until turns clear

Add the beef and cook it for 5 minutes

Pour the soy sauce, Worcestershire sauce and 2 cups of water into the pan

Spread salt, pepper and garlic powder

When it boils turn to low heat

Cover the pan and let it be simmer for 1 1/2 to 2 hours

Add the gravy mix and 1 cup of water. Mix well and stir into the meat

Let it boil while stirring constantly

Wait until it thickens

Serve

Chapter Two: Poultry

In this chapter, you will learn the recipes for:

Stuffed Quail

Roasted Duck

Chicken & Apples

Mallards & Potatoes

Turkey & Squash

Smoked Chicken

Wild Rice and Chicken

Three Sisters

Chicken Tacos

Name: Stuffed Quail

Servings: 3

Ingredients:

3 whole quails, cleaned

½ cup celery

½ cup butter

1 cup onions

2 cups chicken stocks

¼ cup of whole peppercorn

1 cup sweet red pepper

2 cups white beans

½ cup leek

3 cups water

2 cups corn

Pan of corn bread

1 cup blackberries

Instructions:

Rub the quails down with butter

Then chop corn bread into cubes

Saute onions, leeks, garlic, celery, corn, diced red pepper, white beans

Crush the peppercorns and add to the mixture

Reduce heat add chicken stock bring to a boil

Take off heat add part of mixture to corn bread add till corn bread mixture is thick enough to make a little ball in hand

When thick, stuff the quail with the mixture

Bake in the oven at 350 degrees for 25 mins

Put the water into a saucepan and bring to a boil

Add blackberries mash them up add one tsp and sugar to thicken.

Strain into a bowl and serve the sauce on top of the quail

Name: Roasted Duck

Servings: 4

Ingredients:

1 duck, whole

Onions

Honey

Flour tortillas

Instructions:

Wash and clean the duck

Insert straw between skin and flesh and start blowing until skin is separated from the flesh

Plunge into boiling water, take it out, and leave it hanging for 24 hours

Rub honey on duck and roast at the table and spring onions on the pancake then spreads on a sweet

Wrap the pancake up

Serve

Name: Chicken & Apples

Servings: 4

Ingredients:

4 chicken, cutlets

½ cup raisins

2 eggs, beaten

Breadcrumbs

Flour

2 tbsp brown sugar

Honey

Cooking oil

1 can milk, evaporated

Stuffing mix:

3 apples, peeled and diced

Instructions:

Dip the chicken cutlets first in milk, flour, eggs, breadcrumbs, in hot oil pan fry each cutlet till golden

Drain on paper towels

Cook all the stuffing ingredients in small pot till softened

Take a cutlet and then put a large spoonful of stuffing in center, roll, and press cutlet together, placing in a buttered corning ware dish seam down

Lightly drizzle honey overstuffed cutlets, cover and bake inside the oven at 350 degrees for 20 minutes covered, 5 minutes uncovered

Serve

Name: Mallards & Potatoes

Servings: 4

Ingredients:

2 mallards

4 celery

4 potatoes

4 carrots

1 can cranberries

1 onion

1 box of stuffing, desired

Instructions:

Clean the mallard by plucking the feathers

Singe the duck until all the pin feathers are removed

Wash it thoroughly, and clean the insides

Add your own stuffing, place it in the roast pan

Slice the carrots, potatoes, celery hearts, and onion

Mix all the veggies in with the mallards

Cover then let cook for about 1 hour

Remove cover then let stand for five minutes when done

Spread the can of fresh homemade cranberries

Serve

Name: Turkey & Squash

Servings: 8

Ingredients:

9 lbs wild turkey, skinned

1 onion

4 cup squash blossoms

1 cup apples, dried

6 cups apple cider

1 cup cranberries, dried

3 eggs, beaten

Dumpling

Salt

Pepper

Instructions:

Cook the back, neck, and heart in the water simmering in about an hour

Sprinkle the salt and pepper into the turkey pieces and coat with flour and set aside in a skillet

Fry the bacon in the until crisp, take out the bacon and save

Add the turkey pieces to the pot and brown all over

With all the turkey in the pot, add the onion, the dried apples, and cranberries

Pour in the apple cider and cover

Place in the oven at 400 degrees for 20 minutes and turn down to 350 degrees and bake about 1 ½ hours more

Take it out of the oven and leave it covered until dumplings are cooked

Take the bones and heart from broth, cut the heart and save to add to the stew

Add water to the broth to make 8 cups

Bring the broth up to a boil and add teaspoons of the dumpling recipe to it

Take them out of the broth after 3 mins when they are cooked and set them aside in a bowl

When all the dumplings are done, uncover stew and put piece of turkey on a large dish

Pour enough of the broth to the pot with the bacon bits and make a nice gravy to serve

Put the dumplings and some turkey on plate and spoon on the gravy. Serve

Name: Smoked Chicken

Servings: 6

Ingredients:

3 chicken, split into halves

Apple cider vinegar

Two sticks of cheap margarine

Black pepper

Instructions:

In a small pan, place the margarine and pour in enough apple cider vinegar to cover. Heat over medium heat, just enough to blend the two

Add black pepper and keep adding it until your mixture turns black

Place the chicken halves over the coals when your grill is medium hot, , and cook for about fifteen to twenty minutes

Use a small brush to baste the chicken with the vinegar mixture and turn it over

Baste often and generously and continue to baste and turn the chicken over, until cooked

Serve

Name: Wild Rice and Chicken

Servings: 6

Ingredients:

¾ cups wild rice, raw

½ cup butter

1 cup celery, chopped

1 cup carrots, chopped

½ c onion, chopped

⅓ cup flour

1 lb boneless and skinless chicken, cut into 1-inch pieces

5 Cup(s) chicken broth

2 Cup(s) half and half

¼ Teaspoon(s) rosemary

⅛ Teaspoon(s) dill

⅛ Teaspoon(s) fennel seeds

Salt

Pepper

Instructions:

Boil the water to cook rice in a large pot

Add salt, sprinkle in the raw wild rice and stir

Boil the wild rice for one hour and drain in a colander and set aside

Over medium-high heat, melt the butter in large pot

Stirring to make sure the butter doesn't burn

Add the celery, carrots, and onion

Stir to coat the vegetables evenly with the butter and cook until onions are translucent, and the vegetables are soft about 10 minutes

Sprinkle in flour and constantly stir

When butter is spread well, fry the flour in the butter for 2 minutes

Add chicken pieces and cook it

Add chicken broth and stir

Simmer the broth for about five minutes

Turn the heat down to low and

Add the half-and-half and constantly stir

Add the cooked wild rice and stir to mix

Add all the spices

Simmer the soup for 2 hours

Stirring occasionally

Serve

Name: Three Sisters

Servings: 5

Ingredients:

1 turkey thigh, smoked

5 cups corn, white

3 cups kidney beans, rinsed

1 cup pumpkin/squash, cooked

12 cups water

fresh sage leaves

1 tbsp salt

1 onion, minced

Instructions:

Boil gently a smoked turkey thigh in water for about 1 hour

Leave the bone in, take the meat out to cool

Add in white corn, 3 cups kidney beans and onion

Boil it gently for 15 minutes and then add the chopped sage leaves, salt and squash for another 15 minutes

Add more water and or vegetable stock and wait for it to boil

Serve

Title: Chicken Tacos

Servings: 6

Ingredients:

1 1/4 lbs boneless chicken breast, cut in halves

6 taco shells, warmed

lettuce

tomatoes

cheese, shredded

1/3 cup olive oil

1/4 cup lime juice

4 garlic cloves, minced

1 tbsp parsley, minced

1 tsp ground cumin

1 tsp oregano, dried

1/4 tsp pepper

1/2 tsp salt

Directions:

In a shallow glass container, put the oil, lime juice, garlic, parsley, cumin, oregano pepper and salt

Add the chicken in the marinated mixture

Close the glass and refrigerated for 8 hours

Grease the grill over medium heat

Grill the chicken for 7 minutes each side

Cut the chicken into small strips

Serve with the taco shells

Chapter Three: Seafood

In this chapter, you will learn recipes for:

Trout

Salmon & Lemons

Catfish & Pine Nuts

Salmon Curry

Shrimp & Tomatoes

Salmon & Cheese

Haddock

Trout & Shoots

Dried Fish

Name: Trout

Servings: 2

Ingredients:

Skinned fish, trout

1 tbsp butter

Lemon juice

Lime juice

Tin foil

Spices of choice

Instructions:

Put fish in the foil

Then put butter inside fish

Squirt the lemon and lime juice in with the fish

Put on spices of choice and close tin foil into a tight wrapper over the fish

Cook over campfire or in oven

Serve

Name: Salmon & Lemons

Servings: 4

Ingredients:

Salmon

½ cup mayonnaise

1 thinly sliced onion

½ cup sour cream

2 thinly sliced lemons

½ cup Cheese

1 tbsp lemon pepper

1 tbsp. curry powder

1 tbsp onion salt

Sea Salt

Pepper

Instructions:

Clean the salmon, remove the fins and head

Heat the oven to 360 degrees

Wash the salmon thoroughly and dry with paper towels

Sprinkle the sea salt and pepper on outside

Cover fish on outside and inside with onions and lemons

Mix the remaining ingredients together

Spread the mixture on the upper side of the fish

Push back into place the onions and lemons

Place fish in baking dish and bake in the oven for 30-40 minutes

Serve

Name: Catfish & Pine Nuts

Servings: 4

Ingredients:

4 catfish fillet

½ cup vegetable oil

½ cup pine nuts

½ cup cornmeal, yellow

¼ cup flour

2 tbsp pine nuts

1 tsp salt

½ tsp pepper

1 tsp ground cumin

Instructions:

Heat the oven at 350 degrees

Spread the pine nuts on a baking sheet and toast it in the oven for about 5 minutes and cool

Grind pine nuts and reserve

Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin in a bowl

Dredge fillets in the pine nut mixture and set aside

Heat oil in a large pan over medium heat

Fry catfish fillets in hot oil for 4 minutes on each side

Sprinkle fillets with whole pine nuts

Serve

Name: Salmon Curry

Servings: 2

Ingredients:

1 salmon

Potatoes

2 tbsp sugar, brown

1 ½ tbsp of curry

Carrots

Crockpot

Ginger

Coconut milk, 1 can

Instructions:

In a crockpot, put in carrots, potatoes, salmon, and coconuts milk

Fill the crockpot with about 1 inch from the top.

Put in the remaining ingredients, and turn the crockpot on

When fish is falling apart

Serve

Name: Shrimp and Tomatoes

Servings: 4

Ingredients:

1 lb shrimp, boiled and peeled

1 garlic, minced

1 onion, chopped

2 cans of tomatoes, chopped

1 small can of tomato sauce

4 tbsp of flour

2 stalks celery, chopped

4 tbsp of olive oil

1 small bag frozen corn kernels

Parsley, chopped

Salt

Pepper

Instructions:

Boil and peel shrimp

Put the flour and olive oil in a pot, stir it over a medium heat till browned

Add the chopped vegetables except the corn

Stir till the onions are clear

Add the tomatoes, and about 3 cans of water

Add the shrimp and the corn

Add salt

Serve

Name: Salmon and Cheese

Servings: 6

Ingredients:

2 salmon, fillet

6 tbsp dijon mustard

6 tbsp brown sugar

2 tsp. dill weed

Cheese

Salt

Pepper

Instructions:

Put the cheese in salted water for 2 hours, drain

Remove skin from salmon fillet

Remove the bone

Rinse the salmon under cold running water and dry

Sprinkle the salt and pepper over the salmon fillet

Lay the salmon on the cheese and gently spread the mustard

Place the brown sugar in a bowl and crumble

Add dill weed, then pour over the mustard

Set grill for indirect grilling and heat to medium-high

Place the cheese grate away from the heat

Cover the grill and cook for 30 minutes

Serve

Name: Haddock

Servings: 4

Ingredients:

1 lb haddock fillets

4 mushrooms, sliced

2 cans beef consommé

2 tbsp cornmeal, yellow

2 tbsp parsley, minced

1 garlic clove, crushed

½ tsp basil

1 onion, sliced

Lima beans

Salt

Pepper

Instructions:

Put the ingredients in a large saucepan except for haddock and beans, and simmer uncovered for 10 minutes

Add haddock and beans and simmer 20 minutes stirring occasionally

Serve

Name: Trout and Shoots

Servings: 4

Ingredients:

4 fish fillets

8 cups cattail shoots

Salt

Pepper

Instructions:

Wash the cattail shoots and set aside together with the fish fillet

Put them into the skillet cover with cattails and cover with water and cover

Steam for 10 minutes

Sprinkle salt and pepper

Serve

Name: Dried Fish

Servings: 4

Ingredients:

1 lb red snapper

2 green onion, chopped

3 clove garlic, minced

1cup fish stock

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp ginger

1 tbsp sherry wine

1/2 tsp chili pepper, crushed

Directions:

Grease the pan over low heat

Cook the fish until turns brown with garlic and onion

Mix in the remaining ingredients and spread over the fish

Cover and cook the fish for 20 minutes

Serve

Chapter Four: Veggies

In this chapter, you will learn the recipes for:

Wild Rice with Vinaigrette

Wild Rice with Spinach

Tumbleweed Greens

Succotash

Prairie Turnips

Algonquin Wild Salad

Pemmican

Wild Rice and Squash

Name: Wild Rice With Vinaigrette

Servings: 6

Ingredients:

1 ½ cup rice, wild

½ cup pine nuts

¼ cup pumpkin seeds

6 cups chicken stock

1 carrot, chopped

3 tbsp cranberries, dried

1 tomato, finely diced

5 scallions, chopped

3 bunches watercress

Vinaigrette:

3 tbsp apple cider vinegar

2 tbsp canola oil

2 tbsp honey

Instructions:

Heat the oven to 350 degrees

Spread the pine nuts and the pumpkin seeds on a baking pan

Toast them in the oven for about 10 minutes until they are golden brown and cool

Combine the chicken stock and wild rice in a stockpot and bring to boil reduce heat to low and simmer

Covered for about 45 minutes

Spread the rice on a baking sheet to cool

Scrape the rice into a large bowl and add carrots, cranberries, tomato, toasted pine nut pumpkin seed mixture, and scallions

Toss all ingredients together with the vinaigrette, refrigerate for at least one hour and serve with watercress

Place cider vinegar in a bowl and mix in oil

Sweeten with honey

Pour vinaigrette on top of salad and chill

Serve chilled or room temperature and slide 3 chicken breasts thinly and marinate it overnight in a second batch of the vinaigrette

Put olive oil in a skillet over medium heat

Drain and pat dry the chicken

Add chicken and saute until golden brown

Add to the remaining ingredients

Serve

Name: Wild Rice & Spinach

Servings: 2

Ingredients:

2 lbs spinach

4 eggs

4 cups wild rice, cooked

½ lb cheese, grated

2 tbsp sesame seeds

4 tbsp parsley, chopped

1 cup sunflower seeds

2 green onions

Salt

Pepper

Instructions:

Boil one part of wild rice in water slowly about 45 minutes

Let it absorb all the water

Pour few grains

If going to use it in a stuffing, stew, soup, casserole, or salad don't boil it all

Taste it before stirring in any salt

Serve it plain with butter, and stir or fluff it up when done

Serve

Name: Tumbleweed Greens

Servings: 2

Ingredients:

1/4 lb white meat, any choice

1/2 lemon juice

1 tsp salt

1/4 tsp pepper

Tumbleweed

Instructions:

Wash the weeds in lukewarm water to free sand

Wash in cold water

Drain weeds in large pot and cover with salted water

Bring water to boil add pepper, lemon juice and choice of meat

Cook uncovered slow boil for around 15 minutes

Wait till tender

Drain and pour to taste with butter, salt or whatever, and serve as any other greens

Serve

Name: Succotash

Servings: 4

Ingredients:

1½ cups corn

¾ cups lima beans

6 tbsp virgin olive oil

1 shallot, diced

2 cloves garlic. chopped

2 tbsp bell pepper, diced

1 tbsp basil, chopped

2 tbsp parsley, chopped

1 tbsp thyme, chopped

1/2 lime juice

Instructions:

Sautè in virgin olive oil in a pan, the beans, corn, onion and garlic and cook over medium heat for about 4 minutes

Put in the pepper, basil, parsley and thyme and mix all together and heat for a minute

Season with sugar, salt, pepper, and lime juice

Serve

Name: Prairie Turnips

Servings: 6

Ingredients:

2 lb pemmican

8 cups chunked turnips, cleaned

3 tsp salt

Pepper

Instructions:

Slice pemmican into half inch chunks

Put in pot with salt, peppers, and water to cover, bring to a simmer

Add in turnips cook until softened for15 minutes

Serve

Name: Algonquin Wild Salad

Servings: 6

Ingredients:

SALAD:

1 cup onions, chopped

4 cups watercress

1/4 cup sheep

1 1/2 cup dandelion leaves

DRESSING:

1/3 cup sunflower seed oil

1/3 cup cider vinegar

3 tbsp maple syrup

3/4 tsp salt

1/4 tsp pepper

Instructions:

Mix together the salad ingredients in a large bowl

Combine the dressing ingredients and mix well

Toss the salad with the dressing

Serve

Name: Pemmican

Servings: 4

Ingredients:

2 lbs pemmican

4 cups wild rice

veggies, any

Instructions:

Slice pemmican into half an inch pcs

Put in a pot with salt and other spices with water. Cover and bring to simmer

Add more water and simmering enough to cook amount of rice

Simmer when rice is done

Add in any veggies and cook until done

Serve

Name: Wild Rice and Squash

Servings: 8

Ingredients:

1 lb butternut squash, peeled and seeded

2 cup wild rice, cooked

2 cup kidney beans, drained

1 cup onion

1 tbsp Dijon mustard

1 tbsp oregano, dried

1 tsp cumin

2 tbsp oil

3 garlic cloves, minced

1.5 cup water

1/4 tsp pepper

1/2 tsp salt

Directions:

Grease a large pot and put over medium heat

Put onion and sauté for 7 minutes

Add garlic and sauté for another 1 minute

Put in water, squash, wild rice, oregano, mustard, beans, salt, pepper and cover, bring to boil

Reduce heat and simmer for 15 minutes

Serve

Chapter Five: Soup & Stews

In this chapter, you will learn the recipes for:

Yellow Squash

Macque Choux

Abnakis Pea Soup

Blueberry Soup

Wild Nut

Le Boulette

Acorn Soup

Corn Stew

Jackrabbit Stew

Name: Yellow Squash

Servings: 4

Ingredients:

1 yellow squash, medium and diced

4 shallots, chopped

4 cups water

2 tbsp maple syrup

5 Cucumber, sliced

1 tbsp Salt

1/4 tsp pepper

Instructions:

Put the shallots, water, squash & syrup into a large soup pot

Simmer for 40 minutes and until the squash is tender

Add the sliced cucumbers

Put everything into a large bowl & mash

Add the mixture back into the soup pot & pour salt & pepper

Simmer for another 10 minutes

Serve

Name: Macque Choux (Corn Soup)

Servings: 4

Ingredients:

sweet corn

1 green bell pepper, diced

2 onions, diced

3 tomatoes, seeded and diced

butter

2 tbsp corn oil

½ Cup half & half

Salt

Pepper

Instructions:

Scrape the corn and with a sharp knife

Cut the kernels off

In a pan, add the corn oil and butter and heat

Add the corn, tomatoes, onions and peppers and cook over slow fire until the onions have

thick or turned a golden brown

Add the half & half and stir until creamy

Add the salt and pepper

Serve

Name: Abnakis Pea Soup

Servings: 4

Ingredients:

1/2 cup shallots, chopped

1/2 lb soup beans, dried

1/2 lb black beans

4 potatoes

4 tbsp oil

4 tbsp Salt

1/2 tsp pepper

Instructions:

Clean, soak & cook the dried peas in water

Retain the cooking water.

Cook the potatoes and set aside the cooking water

Measure the reserved cooking waters to 8 cups

Pour into a soup pot

Crush the peas and beans with the potatoes and add to the liquid with the remaining ingredients

Simmer for 1 hour

Serve

Name: Blueberry Soup

Servings: 4

Ingredients:

3 cups blueberries

1/4 cup sugar

Water

Instructions:

Put berries in a pot

Cover the berries with water and boil

When color turns blue, then add the sugar

Let stand for at least 15 minutes

Serve

Name: Wild Nut

Servings: 4

Ingredients:

4 cups hazelnuts, crushed

6 shallots

3 tbsp parsley, chopped

6 cup Stock vegetable

1 tsp salt

1/4 tsp pepper

Instructions:

Put all ingredients in a large soup pot & simmer and slowly over a medium heat for 1 1/2 hours

Constantly stirring

Serve

Name: Le Boulette Soup

Servings: 3

Ingredients:

1 lb lean hamburger

1 onion, minced

3 potatoes, peeled & cubed

8 cups water

Flour

Salt

Pepper

Instructions:

Combine together the hamburger and onion

Roll each meatball in flour to coat

Drop meatballs and potatoes into 8 cups of boiling water and cook over medium-high heat until meatballs are done, and potatoes are cooked

Serve

Name: Acorn Soup

Servings: 6

Ingredients:

4 cups chicken

Roasted pinion pine nuts for garnish

½ cup creme Fraiche

1 carrot, peeled and chopped

2 celery stalks, chopped

1 onion, chopped

4 tbsp butter

1/2 cup of dried mushrooms

2 bay leaves

¼ cup hard cider

½ tsp cayenne

Salt

Instructions:

First, soak the mushrooms in the hot water for an hour

Heat the butter in a soup pot over medium-high heat and sautè the celery and onion, carrot for 4 minutes

Add the mushrooms and acorn bits and mix

Cook for another 5 minutes

Add the apple cider and boil then add the bay leaves, mushroom

Bring to a simmer

Pour in salt

Serve

Name: Corn Stew

Servings: 4

Ingredients:

Pinto beans, dried

Shelled Corn

2 red chillies, red and seeded

onions

pemmican, dried

Salt

Instructions:

First, soak corn and beans overnight separately in large pot

Put in beans and cover with water and begin to slow cook

Add in chili and pour salt

Add the corn

Add the pemmican and allow to simmer

Add the onions on top

Serve

Name: Jackrabbit Stew

Servings: 4

Ingredients:

1 lb jackrabbit meat

.75 cup oil

1.5 cup flour

1/2 tbsp chili powder

1 onion, chopped

6 carrots, chopped

2 medium onions

2 sweet pepper, cut in half

2 cup corn hominy

4 tsp salt

Directions:

Grease and heat the Dutch oven

Prepare the cut pieces of jackrabbit

Put jackrabbit inside the Dutch oven and wait until its color turns to brown

Drain the Dutch oven, remove the extra oil

Add little water to the Dutch oven and simmer for 2 hours

Put in the vegetables and simmer until everything is tender

Serve

Chapter Six: Breakfast, Snacks & Desserts

In this chapter, you will learn the recipes for:

Sunflower Bread

Cactus Jelly

Wild Rice Pancakes

Cherokee Tacos

Cherokee Jelly

Navajo Fry Bread

Indian Pudding

Fry Bread

Sunflower Seed Cake

Name: Sunflower Bread

Servings: 4

Ingredients:

3 1/4 cup sunflower seeds

3 1/4 cup water

2 1/2 tsp Salt

6 tbsp corn flour

2/3 cup corn oil

Instructions:

Put sunflower seeds, water, & salt into a pot and cover. Simmer for 1 1/2 hours

To make a paste, add the crushed seed

Add in the cornflour to thicken

Work with hands and cool

Make small, flat pancakes approximately 5 diameter

Heat oil, fry the sides and drain

Serve

Name: Cactus Jelly

Servings: 10

Ingredients:

10 pieces of cactus fruits, ripped

½ cup lemon juice

4 ½ cups granulated sugar

1 package liquid fruit

2 drops red food coloring

Instructions:

Gently remove thorns from the fruit

Wipe the fruit using paper towel and then brushing with a vegetable brush under water

Put the fruit in a saucepan with enough water to cover the fruit

Bring the fruit to boil for 20 minutes and then drain off the water

Mash cooked fruit and strain through a cheesecloth covered lined strainer

Let the juice be cooled for a ½ hour.

Pour off clear juice

You should have 3½ cups of pure, clear juice

Combine the juice, sugar, lemon juice and food coloring

Boil for 1 minute and then add the pectin

Boil for another minute

Stir in jelly

Gently pour liquid into sterilized jelly jars and seal

Serve

Name: Wild Rice Pancakes

Servings: 4

Ingredients:

2 lbs wild rice

1 lb butter

1/2 lb brown sugar

maple syrup

Instructions:

Form cooked wild rice into pancakes

Fry in butter

Serve with maple syrup

Serve

Name: Cherokee Tacos

Servings: 3

Ingredients:

1 ½ cups flour

½ tbsp baking powder

½ tsp salt

¾ cup water

vegetable oil

.75 lbs ground beef, preferably organic

2 cans refried beans

1 pack taco seasoning mix

¾ cup water

sour cream

½ lettuce, shredded

1 ½ cup cheddar, shredded

1 cup tomatoes, diced and seeded

½ cup onions, chopped

salsa

Instructions:

In a bowl, combine the water, taco seasoning, beans, and beef and bring to boil.

Cover and lower the fire. Let t simmer for an hour.

Uncover and continue to simmer for another 20 minutes

In a separate bowl, put together the salt and baking powder and mix until well combined

Add water and make sure the dough is stiff

Use your hands to form egg sized balls out of the dough and roll and flat them into a plate round in size

Poke holes in the dough to prevent any bubbles. You can use a toothpick or a fork with this.

In a pan, heat the vegetable oil

Place the dough in the pan and cook until each side turns golden brown.

Remove the cooked fry bread from the pan when cooked and shake to remove oil. Place on a platter with paper towels to absorb excess oil

Spread the meat and beans mixture on top of the bread and top with your choice of lettuce, tomatoes, onions, cheese, salsa, and sour cream

Serve

Name: Cherokee Jelly

Servings:

Ingredients: 12

12 corn, fresh

4 cups water

4 cups sugar

Package of liquid fruit pectin

2 drops yellow food coloring

Instructions:

Slice corn from cobs and reserve for another use, set aside

Slice cobs into 2 inches round

Put cobs in water and boil

Cover and cook 15 minutes

Remove cobs and strain liquid through cheesecloth

Add 3 cups of water

Place liquid in saucepan and add sugar

Bring to boil and cook until sugar is dissolved.

Add in the pectin and cook 1 minute

Remove from heat and skim

Serve

Name: Navajo Fry Bread

Servings:

Ingredients: 6

2 cups flour

1 tbsp baking powder

2 tbsp powdered milk

¾ cup water

Vegetable oil

Honey

½ tsp salt

Instructions:

In a bowl, mix together the baking powder, flour, water and salt

Let the dough stand and cover with a towel for 15 minutes

Make an egg size out of the dough and stretch them into 1/4-inch thick rounds

Poke a hole with your finger through the center of each round so that the bread will fry evenly

In a large pan, heat the shortening over moderately high heat both sides for 2 minutes

Serve

Name: Indian Pudding

Servings: 6

Ingredients:

1/4 cup cornmeal

2 cups whole milk, cold

2 cups whole milk, scalded

1/2 cup molasses

1/4 cup sugar

4 tbsp butter

2 tbsp white rum

1 tsp cinnamon

1 tsp salt

Instructions:

Combine cornmeal and cold milk until smooth

Add in slowly scalded milk and cook in the top of a double boiler for 20 minutes

Add in salt, sugar, molasses, cinnamon, and butter

Pour into a pudding dish and pour over the cold milk and the rum

Set in a pan of hot water and bake for 3 hours in the oven at 250 degree

Cook for 1/2 hour

Serve

Name: Fry Bread

Servings: 6

Ingredients:

6 tbsp cocoa powder

2 Cup all purpose flour

1 tbsp baking powder

1/3 cup sugar

tbsp shortening

1 tsp instant coffee

1 Cup water, warm

Salt

Instructions:

1       Mix flour, baking powder, salt, sugar, and cocoa powder in a bowl

2       Add instant coffee and mix

3       Slice with hands or a fork until it resembles crumbs

4       Make a well in the middle and add water

5       Mix until soft dough is formed

6       Knead for 3 minutes then cover with a cloth

7       Let sit for 15 minutes

8       With a little shortening on hands make 6 dough balls

9       On a lightly floured surface roll out each dough ball and fry or cook on griddle

10     Serve

Name: Sunflower Seed Cake

Servings: 15

Ingredients:

3 cup water

6 tbsp cornmeal

3 tbsp maple syrup

.5 cup oil

2.5 cups sunflower seed, shelled

Directions:

Put the sunflower seeds into the stockpot, cover and simmer for 1 hour

Grind the drained seeds when done

In a bowl, put the sunflower seed, syrup, and cornmeal and mix until thickens

Cut the mixture into small size squares

Grease the baking pan and fry the cakes

Serve

Best Practices & Common Mistakes

Do’s

Choose local

Part of the adventure of cooking these recipes is finding the best ingredients. One way to respect these dishes is to try to purchase your main ingredients from local sources. This will give you the best opportunity to taste these dishes as close to the original as possible.

Choose fresh

As much as possible, choose the freshest ingredients, especially for fish and seafood-based recipes. The fresher, your main food groups are, the richer the taste becomes and the more enjoyable the dining becomes.

Appreciate history

For added knowledge and also appreciate the dishes in this recipe book, try to learn some of the trivia behind the recipes that you find most delicious. Learning the origins of these dishes will make eating these dishes more interesting.

Don’ts

Stick to familiar ingredients

Part of the adventure of cooking Native American dishes is the choice of ingredients that may be unfamiliar or new to you. Instead of substituting them to a familiar ingredient, be brave and try them out. You may discover that you enjoy them and crave for more.

Ignore your diet

Since some of these dishes have been created decades ago, some of them may not match your health and wellness lifestyle in terms of carbs, sugar, and other common food items that are being controlled today. Make sure to be aware of the portions and the nutritional contents of the dish if you are on a strict diet.

Follow the recipes strictly

The best thing about these dishes is that it gives you the chance to tweak them to suit your tastes or preferences. Be creative and change some of the main ingredients. You will discover an entirely new range of tastes just by changing a few of the seasonings and spices.

Conclusion

Any dish that shows you the culinary history and culture of your country is a recipe worth cooking. Remember to share these recipes with your loved ones so you can make memories of your own through these recipes. At the same time, continue with your cooking adventure by tweaking the ingredients to suit your preferences and tastes.

With these recipes, you are now more than ready to prepare Native American dishes right at home!

The Farmhouse Cookbook

35 Delicious Country Classic Farmhouse Favorites

Introduction

The world of food is littered by diet, either diet foods or diet recipes, which limit your food intake or prevent you from enjoying food as it should be enjoyed. For those days when you want to relax, those times when you deserve a break or when you are looking for comfort that only food can provide, then farmhouse recipes are your best bet.

Farmhouse dishes are famous for being simple to cook but delicious in taste. Each recipe is bursting with flavors to cater to your guilty pleasures. For sure, the recipes in this book will bring you back to childhood memories, from lunches prepared by your grandma in the country or from snacks eaten during vacations on the farm.

The recipe book includes:

Beef and meat

Chicken

Veggies

Fish

Snacks, Sides, and Desserts

Start cooking these recipes and have the most delicious farmhouse dishes relax you day!

Chapter One: Beef & Meat Recipes

In this chapter, you will learn about recipes for:

Meatloaf

Smoked Chops

Jambalaya

Pot Roast

Beef Chili

Bourguignon

Salisbury Steak

Title: Meatloaf

Servings: 6

Ingredients:

2 lbs ground beef

2 eggs, beaten

1/2 cup breadcrumbs

8 oz. tomato sauce

3 tbsp tomato paste

1 tbsp ketchup

3 celery stalks, chopped

1 onion

1 tsp garlic powder

1 tsp Greek seasoning

2 tbsp Worcestershire sauce

1 tbsp butter

Directions:

Heat oven to 350 degrees

Put skillet over medium heat, add butter and melt

Put onion and celery, cook for 5 minutes or until fragrant

Put celery mixture in bowl and ground beef, breadcrumbs, Worcestershire sauce, ketchup, Creole and Greek seasoning and garlic powder and mix until well combined

Shape into desired size of meatloaf, set aside

Put aluminum foil on broiler pan and put meatloaf

Bake for 45 minutes

Add remaining Worcestershire sauce, tomato paste, tomato sauce and ketchup, mix until well combined

Pour to meatloaf and bake for another 15 minutes

Remove from oven and let stand for 10 minutes

Serve

Title: Pork Chop

Servings: 6

Ingredients:

For the meat

3 pork chops with loins

1 tsp smoked paprika

1 tsp black pepper

1 tsp salt

1 tsp onion powder

1 tbsp brown sugar

3 tbsp olive oil

For the dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup milk

1 cup blue cheese, crumbled

1 lemon zest

For the salad

3 eggs

2 cups spinach

2 heads Romaine lettuce

2 cup peas

1-pint grape tomatoes

8 bacon slices

1 onion

Directions:

To prepare the pork chops, put together salt, paprika, cayenne pepper, onion powder, brown sugar and black pepper in a bowl, mix until well combined

Season both sides of the pork chop with the pepper mixture

Wrap chops with plastic and let it stand for an hour, set aside

To prepare the dressing, put in a bowl, lemon zest, sour cream, mayonnaise, milk and salt and pepper, mix until well combined

Add blue cheese, make sure to fold them into the mixture

Put dressing in refrigerator until it is used

To prepare the salad put skillet over medium heat and add bacon, cook for 5 minutes

Put slices on paper towel and set aside

Put skillet on medium heat and add 1 tbsp of olive oil

Add pork chops and cook for 6 minutes per side

Remove from skillet, put on a plate and slice to manageable sizes

Put lettuce on plate first, and then spinach, then tomatoes, then onion, then eggs, then bacon and then peas, do another set of this layer

Add chicken on top

Put dressing on side

Serve

Title: Jambalaya

Servings: 4

Ingredients:

1/2 lb smoked sausage

3 cups cooked ham, cubed

4 oz tomato sauce

1/2 onion

1/2 bell pepper

4 green onions, chopped

3 cups cooked rice

1 celery, chopped

1/4 tsp black pepper, ground

1/4 tsp red pepper, ground

1 tbsp butter

Directions:

Put skillet over medium heat, add butter

Put onion, bell pepper and green onions, cook until fragrant

Put sausage, ham, tomato sauce, black pepper, red pepper and salt

Cook for another 20 minutes while stirring

Pour in rice and cook for another 30 minutes while stirring in low heat

Serve

Title: Pot Roast

Servings: 6

Ingredients:

4 lbs chuck roast, boneless and trimmed

1 cup chicken broth

4 bacon slices

1 lb carrots, cut into thin strips

1 lb parsnips, cut into thin strips

3 garlic cloves, minced

1/3 cup brown sugar

1/3 cup balsamic vinegar

1 cup dry red wine

6 leeks

1 tbsp cornstarch

2 tbsp water

2 tbsp olive oil

2 tsp black pepper

2 tsp salt

Directions:

Remove roots and tops of leeks, slice lengthwise and rinse in running water

Put cleaned leeks on greased slow cooker

Put skillet over medium heat and add bacon, cook for 6 minutes

Put bacon on paper towels and let dry, keep 3 tbsp of bacon drippings on skillet

Crumble the cooked bacon, set aside

Sprinkle roast with salt and pepper

Put olive oil with the dripping on the skillet

Put roast in skillet and cook for 3 minutes on each side on medium heat, keep 1 tbsp dripping on skillet

Put roast to slow cooker

Put garlic on skillet with the drippings, cook for half a minute

Add sugar, wine and vinegar and cook for another 2 minutes, while stirring

Pour vinegar mixture over roast in slow cooker

Top with carrots and parsnips

Cook on low heat for 10 hours

Take roast and put on cutting board, cut into chunks

Separate roast from vegetables, set aside

Take juices from the slow cooker and put in a saucepan

Pour broth into saucepan and allow to boil

Add cornstarch and boil for another minute

Sprinkle salt and pepper to taste

Pour gravy from saucepan on the side with the vegetables

Sprinkle roast and vegetables with bacon grits

Serve

Title: Beef Chili

Servings: 5

Ingredients:

2 lbs chuck roast, boneless, cut into thin pieces

16 oz beef broth

3 oz tomato paste

1 tsp granulated garlic

1 tbsp chili powder

1/2 tsp ground oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp onion powder

1/4 tsp ground black pepper

1/4 tsp ground red pepper

Your choice of toppings

Directions:

Put Dutch oven over medium heat, cook roast in batches and until brown

Remove from oven and keep drippings

Add chili powder and cook for 2 minutes, while stirring

Add tomato paste and cook for another 5 minutes

Put roast back in oven

Pour broth and add tomato sauce, garlic, paprika, cumin, onion powder, salt, red pepper and black pepper, allow to boil

Reduce heat then allow to simmer uncovered, while stirring for 1 hour

Serve

Title: Bourguignon

Servings: 6

Ingredients:

2 lbs beef chuck cut into cubes

8 bacon slices

1 onion

1 tbsp tomato paste

2 cups beef stock

2 tbsp butter

1 tbsp olive oil

4 carrots

5 thyme sprigs

3/4-liter red wine

3 tbsp all-purpose flour

Salt and pepper

Directions:

Heat oven to 325 degrees

Put Dutch oven on medium heat, add olive oil

Add bacon and cook for 10 minutes

Remove bacon and put on plate, set aside

Sprinkle salt and pepper into beef cubes

Cook the beef in a pan for 3 minutes on each side and set aside with bacon

Put tomato paste, carrots, onion and thyme, cook for 10 minutes while stirring

Put beef and bacon in pot and pour wine and beef stock, pour just enough to submerge the beef

Allow to simmer, cover pot and bake for 1 and 1/2 hour, set aside

Put in a saucepan flour and butter, cook on medium heat and mix until well combined for 3 minutes

Put the beef on medium heat and add flour mixture, cook for 15 minutes until stew become thick

Remove thyme

Serve

Title: Salisbury Steak

Servings: 4

Ingredients:

2 lbs ground beef

4 cups cooked rice

½ cup breadcrumbs

1 egg

1.5 oz gravy mix

1 cup sour cream

Salt and pepper

Directions:

Heat oven to 350 degrees

Put in a bowl, beef, egg, salt, pepper and breadcrumbs, mix until well combined

Take ground beef mixture and shape into four equal sized patties

Put grill on medium and cook patties until brown on both sides

Make gravy out of the mix using package instructions

Put patties on baking dish, top with gravy and sour cream

Bake patties for 15 minutes, open oven and turn on other side, bake for another 15 minutes

Put rice on side

Serve

Chapter Two: Chicken Recipes

In this chapter, you will learn recipes on:

Chicken BBQ

Chicken with Rice

Chicken Potatoes

Chicken Steak

Chicken Pot Pie

Chicken Stew

Drumsticks

Title: Chicken BBQ

Servings: 8

Ingredients:

For the chicken

2 chicken cutlets pounded to half inch

2 tbsp olive

Salt and pepper

For sauce

2 tbsp Worcestershire sauce

1/2 cup brown sugar

1/2 cup apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

2 cups ketchup

1 tsp dry mustard

1 tsp hot sauce

1 cup water

For bread

16 pickle slices

1 onion, sliced

Mayonnaise

8 buns

Directions:

Put saucepot on medium heat, add Worcestershire sauce, garlic powder, dry mustard, apple cider vinegar, sugar, pepper, hot sauce and water, mix until well combined

Put heat on low and cook for 1 and 1/2 hour

Put pan on medium heat, coat chicken with oil and sprinkle with salt and pepper, put on pan

Cook for 3 minutes per side

Put chicken with sauce and allow to simmer for 10 minutes

Spread mayo on both sides of bun, add chicken, onions slices and pickles

Serve

Title: Chicken With Rice

Servings: 6

Ingredients:

For chicken stock

1 carcass of leftover chicken

8 black peppercorns

1 carrot

1 onion

1 bay leaf

2 celery stalks

1/2 tsp salt

8 cups water

For soup

1 cup of chicken meat

3 clove garlic

2 carrots

1 onion

2 stalks celery

2 cups cooked rice

2 cup plum potatoes

1 cup kale, chopped

2 tbsp olive oil

Parmesan

Salt and pepper

Directions:

Put in saucepan, carcass, onions, bay leaf, carrots, celery, peppercorns and salt

Pour water and allow to boil, reduce heat to low and simmer for 1 and 1/2 hour

Strain stock on mesh and set aside

Put pot on medium heat and add oil

Add onions, carrots, garlic and celery, cook for 5 minutes

Add kale and cook for another 2 minutes

Add salt and pepper to taste

Take tomatoes and crush directly on pot

Pour chicken stock and allow to simmer for another 20 minutes

Add the rice and meat and allow to simmer for another 5 minutes

Grate cheese on top

Serve

Title: Chicken Potatoes

Servings: 5

Ingredients:

1 lb chicken breasts, skinned and deboned

1/2 lb andouille sausage cut into thin slices

2 roast potatoes, halved

1/2 onion

1/2 red bell pepper

1/2 cup celery, sliced

1/4 cup peanut oil

1 garlic clove

1 tsp Cajun seasoning

26 oz chicken broth

1 tsp Cajun seasoning

1/2 cup all-purpose flour

Directions:

Put skillet over medium heat and add sausage

Cook for 8 minutes while stirring

Put sausages on paper towels to remove oil

Put Dutch oven over medium heat, add oil, and then flour, cook for 20 minutes while stirring

Reduce heat to low and stir constantly for another 2 minutes

Put heat on medium and add onion, pepper, Cajun seasoning, garlic, and celery

Cook for another 3 minutes while stirring

Add chicken broth, sausage and chicken while stirring

Allow to boil and then put heat on low and allow to simmer

Cook for another 1 and 1/2 hour, while stirring

Shred chicken

Put potatoes in bowl, scoop chicken mixture into potatoes

Serve

Title: Chicken Steak

Servings: 6

Ingredients:

1 1/2 lb chicken steak cut into cubes

1/2 cup egg substitute

50 saltine crackers

1/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

Cooking spray

Directions:

Season steak with salt and pepper, cover with flour, dip in egg and then in crushed crackers

Coat steak with spray

Put skillet over medium heat and cook each side of steak for 3 minutes each

Serve

Title: Chicken Pot Pie

Servings: 6

Ingredients:

3 cups chicken cooked and cooled

14 oz chicken broth

1 egg

1/2 cup butter

2 leeks, sliced

2 cups hash browns, cubed

1/3 cup parsley, chopped

1 cup carrots

1/2 cup all-purpose flour

1 tbsp water

1/2 tsp salt

1/2 tsp pepper

Directions:

Heat oven to 375 degrees

Put skillet over medium heat, add butter

Add leeks and cook for 3 minutes

Add flour and cook for another 3 minutes, while stirring

Pour chicken broth and allow to boil, while stirring

Remove skillet from heat and add chopped chicken, hash browns, carrots, parsley and salt and pepper

Using a rectangle, line it with pastry and sprinkle flour

Scoop chicken mixture onto the pastry sheet on both ends of sheet, fold and press tines with fork to seal the crust

Put egg and water and brush on top of pie

Bake for an hour and let stand for 10 minutes

Serve

Title: Chicken Stew

Servings: 8

Ingredients:

1 lb chicken breast deboned and skinned

1/2 lb barbecued beef brisket

1 onion

1 clove garlic

1 tbsp beef soup base

1/2 tbsp brown sugar

1/2 tbsp yellow mustard

14 oz crushed tomatoes

6 oz kernel corn

5 oz cream style corn

4 oz baby lima beans

6 oz chili sauce

1/2 tbsp lemon juice

1/2 tbsp Worcestershire sauce

1/2 tbsp vegetable oil

1 cup water

1/4 tsp ground pepper

Directions:

Put Dutch oven over medium heat, add oil, garlic and onion, cook for 5 minutes

Pour soup base and water and add chicken, tomatoes, kernel and cream style corn, beans, sugar, mustard, chili sauce, Worcestershire and pepper

Allow to boil, put heat to low, cover and cook for 2 hours, while occasionally stirring

Use forks to shred chicken and add lemon juice and brisket, cover and cook for another 10 minutes

Add hot sauce

Serve

Title: Drumsticks

Servings: 6

Ingredients:

14 chicken legs

2 tbsp olive oil

1 tbsp garlic powder

Salt and pepper

Directions:

Heat oven to 400 degrees

Put legs in bowl and add oil

Season with garlic powder, salt, and pepper

Put in baking sheet and bake for 1 and ½ hours, turn once midway

Serve

Chapter Three: Veggies Recipe

In this chapter, you will learn to cook:

Collard Greens

Broccoli Gratin

Squash

Vegetable Casserole

Caprese

Feta Tomatoes

Green Beans

Title: Collard Greens

Servings: 10

Ingredients:

1 lb collard greens

12 slices bacon, chopped

1 lb smoked ham, chopped

2 onions, chopped

1/3 cup apple cider vinegar

1 tbsp sugar

Salt and pepper

Directions:

Put pot over medium heat, add bacon and cook for 10 minutes

Add onion and cook for another 8 minutes

Add garlic and ham and cook for another minute

Add broth, greens, vinegar, sugar, salt, and pepper, cook for another 2 hours

Serve

Title: Broccoli Gratin

Servings: 6

Ingredients:

1 head broccoli

1 head cauliflower

2 cups shredded Cheddar

4 tbsp butter

2 cups half and half

1/2 breadcrumbs

Salt and pepper

Directions:

Heat oven to 450 degrees

Coat baking dish with butter, add cauliflower and broccoli

Roast for 15 minutes

Put saucepan over medium heat, add butter and flour, cook for 3 minutes

Remove from heat and mix half and half

Increase heat to high and add salt, pepper and Cheddar, mix until cheese melts

Pour cheese mixture and sprinkle breadcrumbs to cauliflower and broccoli

Serve

Title: Squash

Servings: 4

Ingredients:

1 lb squash

1/2 cup carrots, grated

1/2 onion, chopped

1/2 lb zucchini

4 oz sour cream

4 oz herb seasoned stuffing

4 oz chestnuts

5 oz cream of chicken soup

1/4 cup butter

4 oz sour cream

4 oz herb stuffing

4 oz chestnuts in water

1/2 cup water

1 tsp salt

Directions:

Heat oven to 350 degrees

Slice zucchini and squash into thin slices and put in Dutch oven

Add 1/2 tsp salt, onion and water

Put oven to medium and allow to boil for 5 minutes, drain water

Put in a bowl, carrots, sour cream, chicken soup and chestnuts and remaining 1/2 tsp of salt

Add squash and mix until well combined, set aside

Put in a separate bowl, stuffing and butter and mix again

Scoop 1/2 of the mixture in a baking dish squash mixture and then top with stuffing mixture

Bake for 35 minutes, cover with aluminum after 20 minutes to prevent burning

Let stand for 10 minutes

Serve

Title: Vegetable Casserole

Servings: 4

Ingredients:

4 potatoes

1 onion

2 carrots

3 sprigs thyme

1/2 squash

1 1/2 cup breadcrumbs

1 cup Cheddar cheese

1 tbsp olive oil

5 tbsp butter

1/3 cup all-purpose flour

1/2 cup milk

1 cup chicken broth

Salt and pepper

Directions:

Heat oven to 400 degrees

Put skillet over medium heat, add oil

Add squash, onion, potatoes and carrots, cook for 5 minutes

Add thyme, salt, pepper and butter, cook until butter melts

Put vegetables and sprinkle with flour, cook for another 3 minutes

Add milk and broth, cook for 5 minutes until sauce thickens

Add cheese

Sprinkle with breadcrumbs and bake for 20 minutes

Let it rest for 10 minutes

Serve

Title: Caprese

Servings: 4

Ingredients:

8 oz mozzarella

2 romaine hearts, chopped

2 lbs grape tomatoes, cut into halves

1/4 cup olives, chopped

1 clove garlic

1 tbsp red wine vinegar

2 tbsp olive oil

Salt and pepper

Directions:

Put in a bowl, cheese, tomatoes, basil, olives and garlic

Drizzle with vinegar

Sprinkle with salt and pepper

Title: Feta Tomatoes

Servings: 8

Ingredients:

4 tomatoes

4 oz feta cheese

2 tbsp onions

2 tbsp parsley

2 tbsp olive oil

1/4 cup breadcrumbs

Directions:

Heat oven to 350 degrees

Cut tomatoes in half, remove pulp and keep tomato shelf intact

Remove seeds and chop pulp

Put in a bowl, pulp, cheese, onions, parsley, olive oil, and breadcrumbs, mix until well combined

Scoop mixture into tomato shells

Title: Green Beans

Servings: 4

Ingredients:

28 oz can of green beans

4 slices bacon

4 tbsp white vinegar

4 tbsp sugar

Pepper

Directions:

Heat oven to 350 degrees

Put skillet over medium heat, add bacon and cook for 5 minutes

Remove from heat, put on paper towel and crumble, set aside but keep drippings

Add beans, sugar, and vinegar

Season with pepper and bake for 20 minutes

Serve

Chapter Four: Fish Recipes

In this chapter, you will learn the recipes for:

Catfish

Crab Soup

Shrimp Grits

Fish & Chips

Grilled Bass

Chowder

Smokey Shrimp

Title: Catfish

Servings: 4

Ingredients:

4 catfish fillets

2 eggs

2 tbsp garlic

2 tbsp rosemary

2 cups cornmeal

1 lemon

1/4 cup milk

1/4 cup EVOO

Directions:

Put in a bowl, grated lemon rind and squeezed lemon juice

Add milk, eggs, garlic and rosemary, mix until well combined

Clean fillets and dry, put fillets in milk mixture, cover bowl and refrigerate for an hour

Put cornmeal in plate and dredge lemon fillets until fully coated

Put skillet over medium heat, cook for 4 minutes on each side

Serve

Title: Crab Soup

Servings: 6

Ingredients:

1 lb crabmeat

2 tbsp lemon juice

2 fish bouillon cubes

1/4 cup butter

1/4 tsp nutmeg

1 qt whipping cream

1/3 cup all-purpose flour

2 cups boiling water

1/8 tsp salt

1/8 tsp pepper

Directions:

Put saucepan over medium heat, put cream, salt, and pepper and allow to boil

Reduce heat and allow to simmer for 1 hour, set aside

Put bouillon cubes and water together, mix until cubes dissolve

Put saucepan over low heat, add butter and flour, cook for 1 minute while stirring

Add bouillon mixture to saucepan while stirring, until thick

Add cream mixture to saucepan while stirring

Add crab, lemon juice, and nutmeg, mix until well combined

Scoop mixture into bowls

Serve

Title: Shrimp Grits

Servings: 4

Ingredients:

1 lb shrimp

2 slices bacon

1 cup chicken broth

1 cup mushrooms

1/2 cup onions

2 cloves garlic

2 tbsp lemon juice

2 tsp canola oil

1/4 cup all-purpose flour

1/4 tsp hot sauce

1 cup cheese grits

1/8 tsp salt

1/4 tsp pepper

Directions:

Put skillet on medium heat, add bacon and cook for 10 minutes

Put bacon on paper towels and crumble, keep 1 tsp of bacon drippings

Clean shrimps, peel and remove vein

Season shrimp with salt and pepper and coat with flour

Put dripping and mushrooms in skillet and cook for 5 minutes

Add onions and cook for another 2 minutes

Add garlic and shrimp and cook for another 2 minutes

Pour broth and add hot sauce and lemon juice, cook for another 2 minutes

Take shrimp mixture and mix in with cheese grits

Add bacon crumbs on top

Serve

Title: Fish & Chips

Servings: 4

Ingredients:

For fish

3 lbs cod fillets

2 eggs

3 cups all-purpose flour

1 tbsp baking powder

2 tbsp cornstarch

4 cups vegetable oil

2 bottles wheat beer

Salt and pepper

For chips

3 potatoes

1 cup peanut oil

Salt

For sauce

3 tbsp horseradish, grated

1/2 cup mayonnaise

1/2 cup crème fraise

1 bunch chives

1 tbsp capers

1 lemon

Salt and pepper

Directions:

Pour the vegetable oil into pot and heat until 360 degrees

Put in a bowl, baking powder, cornstarch, and flour, add salt and pepper, mix until well combined

Add beer and eggs, mix until well combined

Dredge fish with flour and then egg mixture

Put in oil and cook for 2 minutes each side

Put on paper towel and sprinkle with salt and pepper, set aside

Pour peanut oil in pot and heat until 360 degrees

Add sliced potato, cook for 5 minutes

Put on paper towel and sprinkle with salt, set aside

Put in a bowl, lemon juice, horseradish, chives, capers, mayonnaise and crème fraise, sprinkle with salt and pepper, mix until well combined

Put fish on a plate and add potatoes and sauce on side

Serve

Title: Grilled Bass

Servings: 6

Ingredients:

6 bass fillets

2 onions

12 cloves garlic

1 bell pepper

1 and 1/2 cup white wine

1 bunch parsley

3 tsp olive oil

Lemon wedges

Salt and pepper

Directions:

Heat grill to medium

Season fillets with salt and pepper

Chop onions, garlic and peppers and divide into 6 equal parts

Put divided parts into aluminum sheet

Put olive oil, sprinkle with salt and pepper

Add 1tbsp parsley and 1/4 cup of wine on each divided part

Fold and seal aluminum packet

Put packet on grill, cook for 15 minutes

Open packet and add lemon wedges

Serve

Title: Chowder

Servings: 6

Ingredients:

1 lb shrimp

1/2 onion

5 oz cream of potato soup

2 cups milk

1/2 cup cheese

2 tbsp parsley

1 tbsp butter

Directions:

Put Dutch oven over medium heat, add butter and onion and cook for 8 minutes

Add milk and potato soup, allow boiling

Add shrimp and lower heat; allow to simmer for 5 minutes, while stirring

Add cheese and cook until melted

Serve

Title: Smokey Shrimps

Servings: 4

Ingredients:

2 lbs shrimp, peeled and deveined

2 lbs cooked sausages

1 shrimp seasoning bag

2 lbs potatoes

12 pieces corn

Directions:

Put seasoning bags in pot of water and cook for 20 minutes in 375-degree water

Add potatoes and boil for another 12 minutes

Add corn and boil for another 10 minutes

Add sausage and boil for another 10 minutes

Add shrimp and boil for another 5 minutes

Drain water and remove shrimp

Serve

Chapter Five: Snacks, Sides & Desserts

In this chapter, you will learn the recipes for:

Onion Soup

Sweet Potato Fries

Shortcake

Potato Soup

Pecan Pie

Pocket Pies

Southern Tea

Title: Onion Soup

Servings: 8

Ingredients:

6 onions

4 tbsp butter

4 sourdough boules

2 bay leaves

2 tbsp olive oil

4 sprigs thyme

1 tbsp flour

6 cups beef stock

2 cups Gruyere, grated

Salt

Directions:

Put Dutch even over medium heat, add oil

Add bay leaves, thyme, onions and butter, cook for 40 minutes

Pour flour and add beef stock, wine and salt, allow to simmer for another 30 minutes

Remove bay leaves

Slice boule tops and remove the bread, keep the crust and the boule insides for later

Heat broiler and put the boule bowls on baking sheet

Scoop the soup into the bowls

Sprinkle with the cheese and broil for 3 minutes

Put boule insides on the side

Serve

Title: Sweet Potato Fries

Servings: 6

Ingredients:

3 lbs sweet potatoes

1 tsp or as preferred paprika

1 tsp or as preferred garlic powder

2 tbsp olive oil

Salt and pepper

Directions:

Heat oven to 450 degrees

Clean potatoes by cutting ends and then slice lengthwise and keep all wedges the same size

Spread the fries on a pan and drizzle with oil

Sprinkle salt and pepper

Sprinkle garlic powder and paprika

Toss fries to coat evenly

Bake for 15 minutes, open oven, flip fries and bake again for another 15 minutes

Serve

Title: Shortcake

Servings: 8

Ingredients:

32 oz strawberries

2 eggs

8 oz sour cream

1 cup whipping cream

3 cups all-purpose flour

1 cup sugar

4 tsp baking powder

1 tsp vanilla extract

3/4 cup butter

Directions:

Heat oven to 450 degrees

Put in a bowl, strawberries and half cup sugar, cover and then let stand for 2 hours

Put whip cream in an electric mixer, mix until foamy, add 2 tbsp sugar as it spins

Cover and put in refrigerator for 2 hours

Put in a bowl, baking powder, flour and remaining sugar

Add butter and mix with blender, set aside

Put in a bowl eggs, vanilla and sour cream, mix until well combined

Add egg mixture to flour mixture while stirring

Scoop combined mixture into cups filled 1/3 of the way

Spray cooking oil on cup

Bake for 15 minutes

Slice into half and scoop strawberry mixture and layer on bottom

Put whipped cream mixture on top

Serve

Title: Potato Soup

Servings: 8

Ingredients:

24 oz mash potatoes

2 cups milk

1/4 cup butter

1 clove garlic

1/4 cup all-purpose flour

1chicken bouillon cube

3 cups water

1/2 tsp pepper

Directions:

Put Dutch oven over medium heat, add butter

Add garlic and onion, cook for 5 minutes while stirring

Sprinkle flour into onion mixture, stir until well coated

Add bouillon cube and pour water, cook for another 10 minutes while stirring

Cook potatoes as instructed

Put potatoes, pepper and milk in onion mixture

Cook for another 10 minutes

Serve

Title: Pecan Pie

Servings: 8

Ingredients:

2 cups pecan pie

9 in. deep pre-made pie shell

1 cup sugar

3/4 cup corn syrup

3 eggs

2 tbsp butter

2 tsp vanilla extract

1/2 tsp salt

Directions:

Heat oven to 350 degrees

Put pecan in a baking sheet

Bake for 10 minutes

Put in a bowl, eggs, syrup, sugar, butter and extract

Add pecans and mix

Pour pecan mixture into pie shell

Bake for 20 minutes, open oven and cover with aluminum foil

Bake again for another 35 minutes

Serve

Title: Pocket Pies

Servings: 10

Ingredients:

3 pears

1 egg

14 oz puff pastry

1/2 cup almonds

1/2 cup sour cherries, dried

4 tsp cornstarch

1/2 cup all-purpose flour

1/3 cup sugar

1 tbsp lemon juice

1/4 tsp almond extract

1/8 tsp salt

Directions:

Heat oven to 375 degrees

Put flour on flat surface

Open puff pastry and roll into 10 x 15 in rectangle

Halve rectangle into two and then cut another 5 rectangles from the halved portions

Put rectangles on refrigerator and set aside

Clean, peel and slice pear, remove core and cut into thin pieces

Add sugar, cornstarch, almond extract, lemon juice, cherries and salt

Scoop cherry mixture into rectangles and leave enough space around the edges, set aside

Put egg in bowl, beat and then brush the rectangles with the eggs

Seal pockets with a fork and put in refrigerator for 20 minutes

Brush again top with egg, slice open 3 thin vents

Sprinkle with sugar

Bake for 30 minutes

Serve

Title: Southern Tea

Servings: 4

Ingredients:

6 tea bags

1 cup sugar

10 cups water

4 lemon wedges

Ice cubes

Directions:

Put tea bags in clear jar, let the paper tag hang outside the jar

Pour water and cover the jar

Let tea stand for four hours

Remove tea bags and add sugar

Add cubes and lemon wedges

Serve

Best Practices & Common Mistakes

Do’s

Use basic ingredients

Farmhouse recipes are all about simplicity and ease to cook. As much as possible, choose the most basic and close to all natural products in the supermarket to get the most taste out of your cooking and the more time savings for you in the simple cooking styles

Share with friends and family

If you notice, most of the recipes have an average of around 6 to 8 servings. Farmhouse recipes are meant to be shared with friends and family. Sharing is part of the reason why farmhouse foods are so comforting and fun to prepare, cook and serve at the same time. Make sure to share your cooking with others so they can experience your cooking. However, if you are cooking for one or few people reduce servings and adjust the quantity of ingredients as needed.

Experiment

When you have become familiar with the farmhouse recipes, try to tweak the recipes based on your preferences. For example, you can add an ingredient to add more spice or change a main ingredient for an entirely different dish. The only limit to your cooking is your creativity. Take the challenge and invent your own recipes.

Don’ts

Depend on the supermarket

While the supermarket is an easy and convenient source of ingredients for your recipes, growing your own ingredients is one of the most rewarding activities for any farmhouse cook. Aside from saving you money instead of spending on items in the grocery and saving you time to travel, a homegrown garden can provide you the freshest of ingredients.

Ignore proper intake

Farmhouse recipes as with other similar foods are very tempting because of the level of comfort they provide to your appetite and cravings. However, remember to pay close attention to the amount you eat and the portions that you use. As comforting a farmhouse food is, proper balance is still needed to live a healthy lifestyle.

Change prescribed diet

If you are on a diet, consult your doctor first before you make any changes such as adding farmhouse recipes as part of your meals. Farmhouse recipes are not meant to substitute for any diet that was prescribed to you by your doctor.

Conclusion

Farmhouse recipes are your go-to dishes for those stressful weekdays and those lazy weekends. They are the perfect match whenever you want to experience the comfort and familiarity of simple but delicious and tasty but easy to cook recipes.

Start cooking these recipes and satisfy your cravings for farmhouses dishes!

Bone Broth Magic

Easy and Healthy Recipes for Beginners to Lose Weight, Reduce Inflammation, Fight Infections and Much More!

Introduction

Are you tired of feeling exhausted, sore, and run down?  Wouldn’t you like to feel energized, focused, and not hungry all of the time?  With these simple, easy-to-make bone broth recipes, you can prepare delicious homemade bone broth with little effort.  With these inexpensive bone broths, you can make a variety of delicious, healthy soups, stews, and other

Chapter 1 explains the benefits of bone broth in health, weight loss, reduction of inflammation, and improvement of skin tone.

Chapter 2 presents simple directions for preparing a variety of bone broths including beef, pork, poultry, and fish.

Chapter 3 gives you recipes for using beef bone broth in healthy recipes.

Chapter 4 suggests simple recipes for using pork broth in delicious recipes.

Chapter 5 provides quick recipes for using poultry bone broth in recipes.

Chapter 6 presents tasty recipes for using fish bone broth in seafood recipes.

Finally, the Best Practices and Common Mistakes section gives you useful Do’s and Don’ts to remember as you start preparing your own bone broth recipes.

With these tips and strategies, you can start making delicious, simple recipes using homemade bone broth!

Chapter One: What is Bone Broth and Why is it so Healthy?

Everyone likes great tasting meals, but people also want to eat healthy foods.  The latest health food movement is bone broth.  Bone broth is not only a delicious base for many soups, stews, gravies, and sauces, it is also considered a superfood.  Homemade bone broth is packed with essential amino acids, vitamins, minerals, collagen, and antioxidants.  When you consume bone broth every day you will soon find that you feel better, have more energy, and have fewer aches and pains.  Your skin will look better.  You will even find you are more focused and less hungry.

In this chapter, you will learn:

What bone broth is and why it is so good for you!

Benefits of following a bone broth diet.

What is Bone Broth? Why is it a Healthy Food?

Most of us have used stock or broth sold in cans, boxes, or jars.  We add these stocks or broth to many meals we prepare.  These products are filled with monosodium glutamate (MSG) and salt!  Products labeled as “broth” are usually made of vegetables and maybe a few bones simmered for a few hours.  All the solid ingredients are strained out and what remains is a flavored water.  Products called “stock” are usually cooked longer and contain more bones.  Stock usually contains some of the gelatin found in bones.  While broth is in a liquid form when refrigerated, stock has more of the consistency of Jell-O.  Almost every soup, stew, sauce, gravy and other recipe requires some stock or broth.  Store bought stock and broth may add some flavor to foods, but they are not healthy choices. 

Bone broth is somewhat of combination of both broth and stock.  Bone broth is made like stock but with roasted bones.  The broth is cooked longer which extracts the gelatinous material and the vitamins, minerals, and nutrients from the bones.  You can either add the bone broth to other recipes or enjoy the broth by itself.  Either way, you can get the benefits of the super-rich, nutritious food filled with antioxidants, vitamins, collegian, and minerals. 

Benefits of a Bone Broth Diet

Including bone broth into your daily diet will provide almost immediate benefits.  Many people report feeling more energized and mentally focused from the beginning of their diet.  Unlike other foods, you will not experience a “crash” once your blood sugar drops or the caffeine wears off.  Here are a few benefits of adding this nutritious food to your diet:

Glycine, one of the 20 amino acids that make up proteins, extracted from bones helps your liver in its natural role in detoxifying your body. 

Glycine also helps create glutathione and uric acid, the body’s internally produced antioxidants.

Glycine also supports digestion and helps maintain healthy cholesterol levels.

Bone marrow contains all of the necessary elements of a strong immune system.  Marrow contains all of the cells needed for immune function and bone growth.

Proteins in bone broth are strongly anti-inflammatory.  Consuming bone broth can reduce pain from arthritis and joint pain.

Another benefit from these anti-inflammatory proteins is decreased recovery time following injury or periods of stress.

Bone broth contains collagen, the material your skin needs to retain its elasticity and look radiant.

Bone broth is filled with vitamins and minerals.  As part of a healthy diet, bone broth can help you feel less hungry and lose weight.

Chapter Two: Preparing Bone Broth

The basis of following a bone broth diet is learning to make a delicious bone broth at home!  You don’t need to buy broth in a box or can.  Homemade broth not only tastes better than the store-bought variety, it is also better for you.  The following are basic bone broth recipes.  They are meant to get you started making broth.  Feel free to add vegetables and spices you enjoy.  There are no limits to your creativity.  Experiment and see what you like!

In this chapter, you will learn:

Directions for preparing a variety of bone broth recipes.

Crockpot Beef Bone Broth

This basic beef bone broth is easy to make and delicious.  Just throw the ingredients in the crockpot and let the pot do its work!  You can enjoy the broth on its own or use it in any recipe that calls for broth.  Many people start the day with a hot cup of bone broth instead of a caffeinated drink. They find that it revs up their metabolism and doesn’t end with a crash in a few hours.

Ingredients:

4 lbs. of beef knuckle bones

2 lbs. of beef short rib bones

4 quarts water

½ cup vinegar, apple cider flavor

3 large carrots, peeled and cut into quarters

3 large ribs of celery, cleaned and halved

3 large white onions, cut into quarters

½ cup fresh parsley, any variety

Sea salt to taste

Directions:

Put all of the bones, the apple cider vinegar and the water into a large pot on your stove.  Make sure to add more water if needed to completely cover the bones.  Let the bones and liquid sit for 1 hour.  The vinegar will help extract the minerals out of the bones.

Bring the liquid to a boil.  Skim off the scum of impurities and throw it away.

Pour the mixture into a large crockpot.  Add the vegetables, except the parsley, and turn the pot to low. 

Cook on low for 24 to 72 hours.

During the last 30 minutes of cooking add the parsley.

Remove any remaining marrow from the bones and add it to the broth.

Strain out and discard the bones and vegetables.

Stir in sea salt and ground black pepper to taste.

The broth can be eaten at this point or used in sauces, stews or soups.  The broth can be refrigerated for up to 7 days or frozen for up to 6 months.

Basic Beef Bone Broth

My family loves this recipe.  It is so easy to make and you can enjoy it by itself or in many recipes you make.

Ingredients:

2 lbs. beef bones

1 gallon water

1 large yellow onion, peeled and quartered

2 large carrots, peeled and halved

2 large ribs of celery, cleaned and quartered

2-3 tbsp. apple cider vinegar

1 tsp whole peppercorns, any variety

2 whole cloves of garlic, peeled

1 tbsp. sea salt

Directions:

Roast the bones in a shallow pan for 30 minutes at 350 degrees.  If the bones are left over from a roast and have already been cooked, you can skip this step.

Place bones, water, and vinegar in a large (5 gallon) stock pot.  Let the bones soak for 30 minutes before cooking the broth.  This time to soak will allow the bone marrow to separate more easily from the bones.

Add the vegetables and spices to the stockpot except for the garlic.  Bring the contents to a boil.

Reduce the temperature to low and simmer the broth for 48 hours.  If you don’t want to leave the stockpot on the stove while you are asleep or away from the house, you can turn off the heat and restart the stockpot later.

During the first 2 hours of cooking, skim off the foamy impurities that will float to the top of the stockpot.  Discard this scum and foam.

Add the garlic gloves during the last 30 minutes of cooking.

Make sure all of the bone marrow has mixed into the broth.  If any marrow is still in the bone pieces, use a knife the remove it and add it to the broth.

Strain out all of the vegetables and bones.

Add additional sea salt, pepper or other spices to taste as desired.

Serve immediately or refrigerate for up to 5 days or freeze for up to 5 months.

Poultry Bone Broth

If you roast whole chickens as I do, you will find this recipe very easy.  I generally use 2 whole carcasses and add 2 gallons of water.  You can also use turkey bones.  Leave any extra meat on the bone.  That will only enhance the flavor of the broth!  Since the bones have already been cooked, you can put them directly into the stockpot.  There is no need to cook the bone.  To add a little more gelatin to the broth, I add 2 chicken feet but this is totally optional.  It will be delicious either way.

Ingredients:

2 whole chicken carcasses

2 gallons of water

2 tbsp. apple cider vinegar

1 tbsp. sea salt

1 tbsp. fennel seed

1 tbsp. coriander seed

1 large onion, white or yellow, peeled and quartered

3 large carrots, peeled and chopped into 1 inch pieces

3 large celery ribs, cleaned and chopped into 1 inch pieces

Directions:

Place the chicken carcasses and chicken feet (optional) into the stockpot.  Add the water and apple cider vinegar.  Let the bones soak for 30 minutes before heating the broth.

Bring the mixture to a boil and then reduce the temperature to a simmer.

Check the stockpot every 30 minutes for about 2 hours.  Skim off any impurities that float to the top.  Discard this foam and scum.

Continue simmering for a total of 24 hours.

Strain off and discard the vegetables and bones.

Serve the bone broth immediately or store tightly covered in the refrigerator for up to 7 days.  You may also freeze the broth for up to six months.

Pork Bone Broth

This super easy bone broth makes use of the leftover ribs or pork roast bones you may have.  It makes a tasty bone broth you can eat by itself of use in pork soups, casseroles, or sauces.

Ingredients:

2 lbs. pork bones with some meat on the bone

2 gallons of water

2 tbsp. apple cider vinegar

2 tbsp. sea salt

2 tbsp. peppercorns

1 tbsp. coriander seed

1 garlic glove

Directions:

Add the pork bones, water, and apple cider vinegar to the stockpot.

Let the bones soak in the water and vinegar solution for 30 minutes so that the bone marrow will easily incorporate into the broth.

Add all of the spices except the garlic to the stockpot and bring the mixture to a boil.

Reduce the heat and simmer for 48 hours.

Every 20 to 30 minutes for the first 2 hours scoop out and discard any scum that forms on the top of the solution.  These are impurities and you don’t want them in your broth.

Add the garlic clove when the broth only has 30 minutes left to cook.

Strain off and discard the bones and vegetables.

Serve immediately or refrigerate in a sealed container for up to 7 days or freeze for up to 6 months.

Can be eaten by itself or added to gravy, sauces, soups, or stews to add additional flavor, minerals, and nutrients.

Fish Bone Broth

This delicate and tasty broth is excellent to drink alone or add to risotto, clam sauce, and fish or seafood soups. 

Ingredients:

3 to 4 lbs. of fish bones

2 gallons of water

1 cup white wine

2 tbsp. sea salt

2 tbsp. peppercorn

1 large leek, well cleaned and thinly sliced

2 large carrots, peeled and chopped into 2 inch pieces

1 bay leaf

1 clove

Directions:

Add fish bones, wine, and water to a 5 gallon stockpot.

Let the bones, water, and wine sit for 30 minutes so that the bone marrow will easily mix into the broth.

Bring the mixture to a boil and then reduce to a simmer.

Add the vegetables and spices and simmer for 6 hours.

Remove any scum that forms for the first hour.  Discard.

When fully cooked, strain out the bones, spices, and vegetables.

Serve or refrigerate for up to 4 days.  You may also freeze the broth for up to 3 months.

Chapter Three: Beef Bone Broth Recipes

Everyone loves stews, soups, and other beef meals.  Why not use your own healthy beef bone broth in these recipes to make them lower in sodium and packed full of vitamins, minerals, and antioxidants? 

In this chapter you will learn:

To prepare simple, beef bone broth recipes.

Tortellini and Broth

This quick tasty dinner that will delight your entire family.  The recipe calls for tortellini, but you can use any shape of pasta you like.  In less than 15 minutes, you can have a filling, but healthy meal for your family.

Servings:  4.   Cook time: 10-12 minutes.

Ingredients:

2 quarts of beef bone broth

32 ounces of cheese filled pasta or your favorite pasta shape

Directions:

Cook the pasta in salted water per the package instructions.

While the pasta is cooking, heat the beef bone broth over medium heat until it just reaches a boil.  Reduce the temperature and simmer for a few minutes.

Add the cooked pasta to the simmering broth and serve immediately with grated Parmesan cheese.

Sweet Potato Soup

This is a delicious, satisfying, and inexpensive meal in a bowl.  With the bone broth already prepared, you can make this soup very quickly.

Servings:  4.   Cook time: 40 minutes.

Ingredients:

2 quarts of beef bone broth

1 cup water

1 very large sweet potato

1 large white onion

1 tsp ginger, ground

1 tbsp. cumin, ground

1 tbsp. dried oregano, ground

2 tsp. smoky paprika

Sea salt and pepper to taste

Directions:

Add the chopped sweet potato, onion, and spices to the beef bone broth and water.

Bring the liquid to a boil and then reduce to simmer.

Cook until the vegetables are tender, about 40 minutes.

Pour the liquid into blender and pulse until you get the desired consistency.  You can also use an emersion blender.

Add additional sea salt and pepper to taste.

Sweet Potato and Mushroom Stew

My family loves a hearty stew, especially during the fall and winter.  This rich stew is filled with vitamins and nutrients.  Your family will never suspect that it is low in fat and calories!

Serves: 4.  Cook time: 40 minutes.

Ingredients:

18 ounces beef bone broth

1 cup water

½ onion, red variety, diced

2 tbsp. coconut flour

1 large carrot, peeled and diced

1 celery rib, diced

1 cup bacon, thick sliced, uncooked, and diced

1 medium sweet potato, peeled and diced

2 cups mushrooms, any variety, diced (I use Bella, oyster, and shitake.)

1 tsp sea salt

½ tsp black pepper, ground

2 tbsp. thyme, dried and chopped

1 tsp garlic powder

Directions:

Sauté bacon, onion, carrot, and celery until the vegetables are soft, about 10 minutes.  Stir in the coconut flour.

Stir in the mushrooms, sweet potato, and spices.

Add in the beef bone broth and water.  Bring the mixture to a boil then reduce to a simmer.

Simmer covered for 30 minutes before serving.

Vegetable Soup Italian Style

This flavorful soup not only has the health benefits of bone broth, it also has a lot of vegetables!  It’s so easy to make that this soup will soon be a family favorite.

Serves:  6.  Cook time: 45 minutes.

Ingredients:

9 cups of beef bone broth

½ cup red wine (or replace with additional broth)

1 cup fava beans (soaked overnight before using)

½ cup green beans, sliced

1 large onion, white, diced

2 tbsp. olive oil

4 large tomatoes, peeled and chopped

¼ cup tomato paste

1 large carrot, diced

1 rib celery, chopped

1 large turnip, peeled and diced

1 zucchini, yellow or green, chopped

1 large potatoes, russet, peeled and chopped

¼ cup parsley, any variety

2 gloved of garlic, minced

3 slices of bacon, chopped into 1 inch pieces

½ cup macaroni, uncooked, any shape

Sea salt and black pepper to taste

¼ cheddar cheese, grated

Additional parmesan cheese (optional)

Directions:

Cooked presoaked fava beans in salted boiling water for 15 minutes.  Drain.

In a stockpot, cook the oil, bacon, onion, and garlic until the bacon is crisp.  The onion should be soft.

Add the tomato, fava beans, parsley, beef bone broth and wine.  Cover and simmer for 2 hours.

Stir in the tomato paste, diced carrot, turnip, potato, and celery.  Cover and simmer for another 20 minutes.

Stir in the zucchini, green beans, uncooked macaroni, and cheddar cheese.  Cover and simmer for another 10-12 minutes until the pasta is cooked.

Add sea salt and ground pepper to taste.  Top and serve with optional parmesan shavings.

Corned Beef and Cabbage Stew

If you like corned beef and cabbage, you will love this bone broth infused version.  It tastes great and is filled with the nutritional benefits of bone broth.

Serves:  4.  Cook time: 30 minutes.

Ingredients:

4 cups of beef bone broth, divided

2 tbsp. olive oil

¼ lb. corned beef, cooked and thinly sliced

1 rib celery, cleaned and sliced

1 small onion, white, chopped

2 cups cabbage, shredded

1 large carrot, peeled and thinly sliced

1 tsp dry mustard

1½ tbsp. flour

Directions:

In a large stockpot heat the olive oil and celery until the celery is soft.

Stir in the beef bone broth, carrots, and cabbage.  Over high heat, bring the mixture to a boil.  Reduce the temperature cover the stock pot, and simmer the mixture until the vegetables are soft, about 15 minutes.

Stir in the mustard, flour, and another 1 cup of beef bone broth.  Bring the mixture to a boil again, then reduce to a simmer. 

Stir in the cabbage and corned beef.  Simmer for another 5 minutes.

Barley and Beef Stew

This crockpot recipe is so easy to prepare!  If you like savory, rich stews, you will love this beef and barley version.  Made with your homemade beef bone broth, it is packed with minerals, vitamins, and nutrients.  Using a dry soup mix makes it really easy to add flavor without measuring a lot of seasonings and spices.

Serves:  8.  Cook time: 6 hours.

Ingredients:

4 cups of beef bone broth

2 cups carrots, peeled and sliced into disks

10 ounces mushrooms, fresh and sliced (any variety)

1½ lbs. beef chuck, boneless, cut into 1 inch pieces

14½ ounce tomatoes, diced

1 cup frozen peas

1 package of dry onion soup mix (any brand)

¾ cup pearl barley, uncooked

Directions:

Put the carrots, mushrooms, and beef on the bottom of the crockpot.

Stir together the dry soup mix, beef bone broth, diced tomatoes, and uncooked barley.  Pour the mixture over the beef mixture.  Stir to combine.

Cook on high for 4 to 6 hours until the beef is tender.  You can also cook the stew on a low temperature for 8 hours.

Stir occasionally during the cooking time.

Beefy Vegetable Stew

If you like beef stew, here is a tasty version that is loaded with extra vegetables!  It’s so easy to make and filled with healthy ingredients.

Serves:  6.  Cook time: 40 minutes.

Ingredients:

14 cups of beef bone broth

3 potatoes, peeled and cubed

3 cups cabbage, shredded

16 ounces small onions (frozen bag)

2 cups rutabaga, peeled and chopped

2 cups frozen green beans

2 cups carrots, peeled and sliced

2 cups celery, chopped

Directions:

Pour beef bone broth into a stockpot.  Bring to a boil and add the beef.  Reduce the temperature and simmer until the beef is tender.

Stir in the vegetables and bring the mixture to a boil.  Reduce the heat and simmer for 20 minutes until the vegetables are tender.

Before serving season with sea salt and pepper to taste.

Bone Broth Pot Roast

I love using my crockpot to prepare delicious, but easy meals for my family.  This traditional pot roast recipe uses your homemade bone broth so it will be tasty and filled with nutrients!

Servings:  8.   Cook time: 7 hours.

Ingredients:

2½ cups beef bone broth

4 tbsp. flour, divided

2 tbsp. vegetable oil

5 to 5½ lbs. of beef pot roast

1 8-ounce package of fresh mushrooms, sliced

1 onion, white or yellow, chopped

2 cloves garlic, minced

1 tsp rosemary, dried

1 tsp thyme, dried

2 tsp sea salt

2 tsp black pepper, ground

1 tbsp. tomato paste

3 large carrots, peeled and sliced into bite-sized pieces1 tbsp. tomato paste

3 large carrots, peeled and sliced into bite sized pieces

3 celery ribs, cleaned and sliced into bite sized pieces

Directions:

Season the roast with sea salt and pepper.  Sprinkle roast with 2 tbsp. flour.

Heat oil in a large pan.  Sear the roast over medium-high heat for about 5 minutes on each side.  Put the seared roast into the crockpot.

In the same pan cook the onion and mushrooms over medium heat for 4 to 5 minutes until tender.  Add the garlic and cook for 1 minute.  Spoon the mixture over the roast.

Add 2 tbsp. of flour to the same pan.  Stir in tomato paste and heat for 1 minute.  Stir in bone broth.  Heat to a simmer.

Place the uncooked carrots and celery in the crockpot over the roast.

Pour the heated bone broth over the roast in the crockpot.  Add in the onion and mushroom mixture.  Sprinkle the rosemary and thyme over the crockpot contents.

Set the crockpot to low heat for 6 hours.  Cover.

The roast is done when it is cooked through and tender.

Chapter Four: Pork Bone Broth Recipes

Most pork recipes call for beef broth, but you already have an easy recipe for homemade pork bone broth.  Why not use genuine pork broth in your pork recipes?   These simple recipes are tasty and filled with nutrient rich broth.

In this chapter, you will learn:

Recipes for creating easy, delicious recipes using pork bone broth.

Ham and Blackeye Pea Soup

This is an easy, flavorful recipe for a creamy pea soup.   Using your homemade pork bone broth gives it a depth of flavor that is packed with nutrients.

Serves:  8.  Cook time: 40 minutes.

Ingredients:

12 cups of pork bone broth

2 cans black eyed peas

1 lb. leftover ham steak, chopped finely

2 cups carrots, peeled and diced

1 onion, white, diced

1 tsp minced garlic (mince peeled garlic gloves or buy it in a jar)

2 cups of celery, cleaned and finely chopped

1 bay leaf, dried

1 tsp cayenne pepper

Sea salt and ground black pepper to taste

Directions:

Put pork one broth. Ham, spices, and vegetables in a large stockpot.

Bring the mixture to a boil.  Reduce the heat and simmer for 40 minutes.

Stir occasionally.

When vegetables are tender, add sea salt and pepper to taste.

Remove the bay leaf and serve.

Southwestern Pork Soup

This is an easy recipe that adds the delicious flavors of the Southwest to your homemade pork bone broth.

Serves:  4.  Cook time: 40 minutes.

Ingredients:

1 lb. pork tenderloin or center-cut roast, bone removed, trimmed, and cut into 1 inch cubes

2 tbsp. olive oil

1 cup onion, white or yellow, peeled and chopped

2 cups pork bone broth

15 ounces of red kidney beans, drained

14 ounces tomatoes, diced and undrained

¾ cup green bell pepper, seeded and chopped

1 jalapeño pepper, seeded and finely chopped

1 glove of garlic, peeled and minced

2 tsp chili powder

1 tsp cumin, ground

½ tsp sea salt

½ tsp pepper, black, ground

2 tbsp. cilantro, fresh, chopped

1 cup avocado, peeled, removed from the peel and diced

Directions:

In a large stockpot sauté the bell pepper and jalapeno in the olive oil until the vegetables are somewhat soft.

Salt and pepper the uncooked pork.  Brown the cubes of pork in a stock pot with peppers.

Add the pork bone broth, Stir in the kidney beans, diced tomatoes, and spices.   Bring mixture to a boil, then reduce and simmer for 25 minutes.

During the last 10 minutes of cooking stir in the cilantro and avocado.

Serve with optional toppings such as shredded cheese, chopped green onion, or tortilla chips.

Tomatillo Pork Stew

This is a really simple way to prepare a pork dish with your delicious pork bone broth.  It is so simple to make and will become a family favorite.  Using your crockpot, this delicious meal will only take a total of 2½ hours to prepare.

Serves:  4.  Cook time: 2½ hours.

Ingredients:

2 lb. pork roast

2 cups pork bone broth

8 tomatillos

5 gloves of garlic, divided

1 jalapeno, seeded

1 Pablano pepper

1 onion, chopped

1 tbsp. vegetable oil

2 tbsp. oregano, dried

Sea salt and black pepper to taste

Directions:

Cut tomatillos in half

Put tomatillos cut side down and Pablano pepper on a baking sheet with 3 whole cloves of the garlic.

Broil the peppers and garlic for 5 minutes.  Cool and then peel the garlic.  Remove the seeds from the jalapeno.

In a food processor, blend the tomatillos, peppers, and garlic until smooth.

Cut the pork into 1 inch pieces.  In a large pan slightly brown the pork in the oil.

Put the pork into the crockpot.  Pour the tomatillo sauce over the pork.

Pour the pork bone broth and oregano into the pan to deglaze it.

Pour the broth into the crockpot and stir the mixture.

Cook on high for 2 hours.

Ham and Bean Soup

This simple recipe is an excellent way to use ham leftovers and your homemade pork bone broth to make a wonderful ham and navy bean soup. 

Serves:  4.  Cook time: 40 minutes.

Ingredients:

2 cups ham, chopped

4 cups pork bone broth

16 ounces navy beans, uncooked (you can use any white bean)

1 cup white onion, chopped

2 ribs celery, cleaned and chopped

2 carrots, peeled and sliced

1 tsp sea salt

1 tsp black pepper, ground

3 cloves garlic, finely minced (can use the minced garlic that comes in a jar)

Directions:

Soak beans overnight as directed on the package.  You can also use the quick soak method.

Add the soaked beans to your stockpot.  Cover the beans with the pork bone broth.

Stir in the onions, celery, carrots, garlic and other seasonings.

Bring the mixture to simmer.  Simmer until the beans are tender, about 30 minutes.  Add additional pork bone broth if needed.

Add additional sea salt and pepper if needed.

Mexican Pork Chili

This is a delightfully tasty chili that is packed with antioxidants and vitamins because it incorporates your pork bone broth.  The broth adds a depth of flavor that will delight your family and friends.  I use leftover pork roast and my crockpot to make this super easy meal.

Serves:  6.  Cook time: 6 hours.

Ingredients:

8 ounces pork loin, cooked

3 cups pork bone broth

1 can pinto beans, drained

1 can black beans, drained

28 ounces diced tomatoes

1 Jalapeno pepper

1 package of dry taco seasoning

Directions:

Add all ingredients to a crockpot.

Stir well to mix thoroughly.  Add additional pork bone broth if necessary.

Cover and set crock pot to a low setting for 6 hours.

Serve with grated cheese, chopped green onions or whatever topping you enjoy.

Lentil Soup with Bacon

This rustic soup is a childhood favorite of mine.  It is thick, rich, and full of flavor.  Best of all, you can make it in a crockpot.  Just put all of the ingredients in and set on low for 8 hours or high for 4 hours.  You can also cook this recipe in a stockpot over medium-high heat for about 60 minutes.

Servings:  8-10.   Cook time: 4 hours on high in a crockpot or 60 minutes in a stockpot over medium-high temperature.

Ingredients:

2 quarts of pork bone broth

1 package of dried lentils

1 large white onion, chopped

3 large russet potatoes, peeled, diced

2 large carrots, peeled and sliced into ¼ inch round pieces

4 pieces of uncooked bacon, cut into 1 inch pieces

1 tsp garlic powder

Sea salt and black pepper to taste

Directions:

Place all ingredients into the crockpot.

Set on high heat and cook for 4 hours or on a low setting for 8 hours.

Before serving add sea salt and black pepper to taste.

If you want to make this in a stockpot, add all ingredients and bring to a boil.  Reduce heat and simmer for 60 minutes or until the potatoes and carrots are tender.  Season with sea salt and pepper again before serving.

Short Ribs and Broth

This delicious dinner that will delight your entire family.  The ribs will be tender and infused with the rich bone broth flavors.

Servings:  4.   Cook time: 10-12 minutes.

Ingredients:

4 lbs. short ribs

4 slices of bacon, uncooked and chopped

3 cups pork bone broth

¼ cup flour

4 large carrots, peeled and sliced into discs

4 celery ribs, cleaned and chopped

2 leeks, cleaned and sliced thinly

2 tbsp. tomato paste

3 bay leaves

1 tsp sea salt

1 tsp black pepper, ground

Directions:

Preheat your oven to 350 degrees.

In a large Dutch oven cook the bacon until crisp.  Remove the bacon and drain on paper towels.

Combine the flour, salt, and pepper on a plate.  Coat the ribs with the flour mixture.

In the Dutch oven on medium-high heat with the remaining bacon grease, brown the ribs on all sides.  Place the browned ribs on a plate and set aside.

Add the vegetables to the Dutch oven and cook over medium heat until somewhat soft.

Stir in the tomato paste and ½ cup of the pork bone broth.

Place the ribs back in the Dutch oven.  Pour in the remaining bone broth.

Add the sea salt, pepper and bay leaves.

Bake for 3 hours in the Dutch oven.

Chapter Five: Poultry Bone Broth Recipes

Now that you have learned how to make an easy and flavorful poultry broth with the chicken or turkey carcasses you used to throw out, it’s time to explore ways to use the bone broth to boost the flavor and nutrient levels of other dishes.  These recipes are so easy to make and the bone broth adds a depth of flavor you can’t get with store bought broth.

In this chapter, you will learn:

Recipes for creating simple and delicious recipes using poultry bone broth

Chicken Noodle Soup

This soup tastes delicious and comforting.  It’s so easy to make you will wonder why you ever made chicken noodle soup out of a can! 

Serves:  8.  Cook time: 40 minutes.

Ingredients:

2 quarts poultry bone broth

2 cups leftover chicken, chopped

2 ribs celery, cleaned and chopped

3 carrots, peeled and sliced into discs

1½ cups white or yellow onions, diced

1½ tsp sea salt

1 tsp black pepper, ground

½ tsp celery salt

1 tbsp. parsley, dried

12 ounces egg noodles

Directions:

In a large stockpot heat the poultry bone broth over a medium heat.

Stir in the celery, carrots, onions, and all seasonings.

Bring the mixture to a simmer.  Simmer until the vegetables are almost tender.

Stir in the chopped chicken.

Add additional poultry bone broth, if needed.

Add the egg noodles to the soup.  Increase the heat to medium-high.

When the soup comes to a boil, reduce to a simmer.

Simmer the soup for about 20 minutes until the noodles are done.

Egg Drop Soup

This is an amazing version of the classic egg drop soup.  It’s delightfully flavorful and easy to prepare.

Serves:  4.  Cook time: 20 minutes.

Ingredients:

4 cups poultry bone broth

2 eggs

2 egg yolks

2 tbsp. spinach, well cleaned and chopped

2 tbsp. green onions, chopped

¼ tsp ginger, minced

½ tsp sea salt

Directions:

In a large saucepan, bring the poultry bone broth to a rapid boil.

In a small bowl whisk the eggs and egg yolks until well combined.

While the bone broth boils, slowly drizzle the egg mixture into the saucepan.  Use a fork to mix in the egg to the soup.

The egg will cook instantly as it drops into the broth.

Stir in the spinach, ginger, green onions, and sea salt.  Reduce heat to a simmer for another 2 minutes until the green onions are somewhat soft.

Creamy Carrot Soup

This is a nutrient-filled carrot and ginger soup.  You can serve it hot or chilled for a refreshing treat.

Serves:  4.  Cook time: 60 minutes.

Ingredients:

4 cups poultry bone broth

½ cup extra virgin olive oil

1 cup onion (yellow or white), chopped

1½ tbsp. ginger, peeled and finely chopped

1 garlic clove, peeled and minced (you can use minced garlic from a jar)

6 large carrots, peeled and cut into small discs

1 tsp sea salt

1 tsp white pepper (optional)

Directions:

In a large stockpot over medium heat, cook the onions in the olive oil.  Do not brown the onion.  It should be slightly softened.

Stir in the garlic and ginger.  Stir often and cook for another 3 minutes.

Stir in the carrots and continue cooking for another 3 minutes.

Add the poultry bone broth and cover the stockpot.

Reduce the heat and simmer for 30 minutes until the vegetables are very soft.

Pour the soup into a blender and puree on high until the mixture is silky smooth.

Season to taste with sea salt and pepper.

Serve hot or chilled.

Turkey Vegetable Soup

This is a great way to use leftover turkey to create a satisfying, notorious soup your family will enjoy.  Of course, you can always make this recipe with leftover chicken.

Serves:  8.  Cook time: 75 minutes.

Ingredients:

10 cups of poultry bone broth

3 cups turkey, chopped

1 tbsp. extra virgin olive oil

1 cup onion (white or yellow), chopped

3 ribs celery, cleaned and chopped

3 carrots, peeled and chopped

2 cloves garlic, minced (you can also use minced garlic in a jar)

½ tsp rosemary, dried

5 leaves of Swiss chard, stems discarded and leaves chopped

10 ounce box of frozen green beans

28 ounces diced tomatoes, Italian flavored

1 bay leaf, dried

15 ounces canned cannellini beans, drained and well rinsed

15 ounces canned red kidney beans, drained and well rinsed

1 cup dried pasta, any small shape

2 tsp sea salt or to taste

2 tsp black pepper, ground or to taste

1 tbsp. cider vinegar

Directions:

In a large stockpot over medium heat cook the celery, onions, and carrots for about 8 minutes until the onions are translucent.

Stir in the garlic and rosemary and cook for another 1 minute.

Stir in the Swiss chard, frozen green beans, diced tomatoes, and bay left.  Cook for 10 minutes or until the Swiss chard wilts.

Add the poultry bone broth to the stockpot.  Bring the mixture to a boil and then reduce temperature to a simmer.  Simmer covered for 35 minutes until the vegetables are tender.

Stir in the beans, stir and return the soup to a boil.

Remove the lid and add the dried pasta. 

Cook for 8 to 10 minutes until the pasta is tender.

Stir in the turkey and heat through.

Remove the bay leaf and discard.

Stir in the apple cider vinegar and add sea salt and pepper to taste,

Turkey Pumpkin Soup

This is a creamy, flavorful soup that reminds me of fall.  It has a rich taste that you just don’t get out of a can!

Serves:  6.  Cook time: 40 minutes.

Ingredients:

8 cups poultry bone broth

1 lb. turkey, uncooked, ground

3 scallions, chopped

1½ cups canned pumpkin

1 tbsp. extra virgin olive oil

1 tbsp. garlic powder, ground

1 tbsp. onion powder, ground

¼ tsp nutmeg, ground

½ tsp cinnamon, ground

1 tsp sea salt or to taste

1 tsp black pepper or to taste

Directions:

In a large stockpot over medium heat brown the scallions in the olive oil.

Stir in the ground turkey and brown.

Mix in the canned pumpkin and all spices. 

Pour in the poultry bone broth and bring to a boil.

Reduce heat and simmer for 30 minutes until well heated.  Stir occasionally.

Turkey Tortilla Soup

This is tortilla inspired soup is a great way to use turkey leftovers!  You can adjust the spice to suit your taste.  The family will enjoy this flavorful soup.

Serves:  8.  Cook time: 25 minutes.

Ingredients:

10 cups poultry bone broth

3 cups cooked turkey, chopped

1 tbsp. extra virgin olive oil

15 ounces of canned diced tomatoes, Mexican style

1 packet of Taco flavored seasoning

1 cup tortilla chips

1 onion (white or yellow), diced

1 tsp sea salt or to taste

1 tsp black pepper, ground or to taste

Other toppings as desired (shredded cheese, scallions, chips, etc.)

Directions:

In a large stockpot over medium heat, brown the onion in the olive oil.

Stir in the diced tomatoes until well combined.

Add the Taco flavored seasoning packet and stir.

Add the poultry bone broth and bring the mixture to a boil.  Reduce heat to a simmer.

Simmer for 15 minutes and then add the chopped turkey.

Simmer until the soup is heated through.

Season with sea salt and pepper to taste.

Top with your favorite shredded cheese, more scallions, and tortilla chips.

Homemade Chicken and Rice Soup

This quick, tasty dinner contains leftover chicken, vegetables, and rice.  It’s delicious, satisfying, and so easy to prepare!  You can of course use leftover turkey in this recipe!

Servings:  8.   Cook time: 35 minutes.

Ingredients:

14 cups of poultry bone broth

3 cups cooked chicken, chopped

2 cups uncooked rice (wild, brown, or white)

1½ cups carrots, peeled and sliced into medium sized discs

2 ribs of celery, cleaned and chopped

1 medium white onion, chopped

¾ cup flour

4 tbsp. salted butter

2 tbsp. parsley, dried

1 tsp sea salt or to taste

1 tsp black pepper, ground

Directions:

In a large stockpot over medium heat, cook the onions and celery in the butter for 3 minutes until slightly tender.

Stir in the flour and cook for another 3 minutes.

Slowly add the poultry bone broth and stir frequently to incorporate the onions and celery.

Stir in the rice and carrots.

Increase the temperature and bring the mixture to a gentle boil. 

Once the mixture reaches a boil, reduce the heat to medium-low and simmer for 15 to 20 minutes until the rice is cooked.

Stir in the cooked chicken, sea salt, pepper, and parsley to taste.

Heat through and serve.

Chicken Barley Soup

This hearty, tasty dinner is great for using leftover chicken or even turkey.  It is so easy to make, you might want to make a double batch and freeze some for later use.

Servings:  4.   Cook time: 80 minutes.

Ingredients:

6 cups poultry bone broth

1 tsp extra virgin olive oil

2/3 cup pearl barley, dried

2 cloves garlic, peeled and minced

3 carrots, peeled and sliced

2 ribs celery, cleaned and chopped

1 cup white onion, chopped

2 large sweet potatoes, peeled and chopped

1½ cups cooked chicken

1 tsp sea salt or to taste

1 tsp black pepper, ground

Directions:

In a large stockpot, bring the poultry bone broth to a boil.  Reduce heat and add the dried barley and simmer, covered, for 15 minutes.

While the barley is cooking, sauté the garlic, celery, carrots, and onion in the olive oil for 5 minutes or until they are soft.

When the barley is cooked, spoon in the cooked vegetables.

Simmer uncovered for 30 more minutes.

Stir in the sweet potatoes and pepper.  Simmer uncovered for another 20 minutes.

Add the cooked chicken and heat through for another 10 minutes.

Chapter Six: Fish Bone Broth Recipes

These recipes use your homemade fish bone broth to provide a depth of flavor for seafood recipes that vegetable or chicken stock just can’t deliver.  Your family and guests will wonder what the secret ingredient is.  You will know it’s the fish bone broth!

In this chapter, you will learn:

Recipes for creating simple and delicious seafood recipes using fish bone broth

Italian Fish Soup

This authentic Italian fish soup is delicious and so easy to make!  The recipe can easily be doubled.

Serves:  4.  Cook time: 30 minutes.

Ingredients:

4 cups fish bone broth

1 tbsp. extra virgin olive oil

1 cup white onion, chopped

1 cup tomato puree

1 fennel bulb, cleaned and chopped

2 cloves of garlic, peeled and minced (you can use minced garlic from a jar)

1 bay leaf, dried

14 ounces of sole or other white fish, skin and bones removed, cut into 1 inch strips

Slices of Italian bread, toasted, optional

Directions:

In a large saucepan, sauté the onion, fennel, and garlic in the olive oil for about 4 minutes.

Stir in the fish bone broth, tomato puree, and bay leaf. 

Bring the mixture to a boil.  Reduce heat to a simmer.  Simmer, uncovered, for 15 minutes.

Remove bay leaf.  Blend the mixture until smooth.

Return the mixture to the saucepan.  Season to taste with salt and pepper.  Add the fish and cook for 3 minutes until the fish is cooked and no longer translucent.

Serve with toasted slices of Italian bread.

Vegetable and Fish Stew

Filled with vegetables, this fish stew is tasty and good for you.  Using your homemade fish bone broth adds so many vitamins, minerals, and nutrients.

Serves:  4.  Cook time: 25 minutes.

Ingredients:

2 cup fish bone broth

¾ cup white wine, dry (or more fish bone broth)

1 2/3 cups water

1 lb. russet potatoes, peeled and chopped

2 large carrots, peeled and sliced

2 celery ribs, cleaned and chopped

1 leek, cleaned thoroughly and sliced thinly

2/3 lb. salmon fillet, skinned, boned, and cubed

2/3 lb. monkfish or other white fish, skinned, boned, and cubed

2 tbsp. lemon juice, fresh

Directions:

In a large stockpot bring the fish bone broth, wine, and water to a boil.

Add the potatoes and salt.  Cook for 5 minutes.

Stir in the carrots and cook for another 3 minutes.

Reduce the heat and bring the mixture to a simmer. 

Stir in the celery, leek, fish cubes, and lemon juice.  Simmer for about 5 minutes until the fish is cooked and the vegetables are tender.

Season with sea salt and pepper to taste.

Seafood Soup

Filled with a variety of seafood, this soup is delicious and filled with fresh ingredients.  You can easily substitute any type of seafood that you especially enjoy.

Serves:  4.  Cook time: 40 minutes.

Ingredients:

6 cups fish bone broth

2 tbsp. olive oil

The juice of 1 lemon

1 onion (white or yellow), chopped

3 cloves garlic, peeled and thinly sliced

2 large tomatoes, seeded and chopped

1 tsp paprika

1 tbsp. brandy (optional)

1 tsp saffron

Sea salt and black pepper to taste

12 mussels, cleaned and beard removed

12 large shrimp, peeled, deveined, and chopped

12 ounces of fish fillet, any white fish variety, skin and bone removed, cubed

2 tbsp. fresh parsley, any variety, chopped

Directions:

In a large stockpot over medium heat sauté the onion and garlic for 3 minutes until just softened.

Stir in the paprika and cook for another 1 minute.

Stir in the chopped tomatoes and cook for another 4 minutes.

Pour in the brandy and stir.  Cook for another 1 minute.

Add the fish bone broth and saffron to the stockpot.  Bring the mixture to a boil over a high heat.  Reduce the heat, uncover the pot, and simmer for 20 minutes.

Stir in the fish, mussels, and shrimp.  Cover the stockpot and simmer for 5 minutes.  The seafood will be ready when the mussels open and the fish is flaky.

Season with sea salt and pepper.  Serve in bowl garnished with chopped parsley.

Fish, Potato, and Leek Soup

Delicate flavors and a rich texture make this a very tasty seafood soup.  You can use any white fish you enjoy eating.

Serves:  4.  Cook time: 90 minutes.

Ingredients:

5 cups fish bone broth

2 leeks, well cleaned and thinly sliced

1½ lbs. red potatoes, peeled, and diced

1 large parsnip, cleaned, trimmed, and chopped

1 clove of garlic, peeled and minced

1 tbsp. fresh ginger, peeled and finely grated (you can use dried ginger)

2 tbsp. extra virgin olive oil

2 tbsp. water

½ tsp sea salt

1 tsp paprika, for garnish

3 tbsp. fresh parsley, for garnish, any variety, chopped

½ cup cream, full fat, not low or nonfat

4 ounces smoked and dried fish, any variety, flaked

Crotons, any variety for garnish

Directions:

In a large stockpot, place the leeks, potatoes, parsnip, garlic, ginger, olive oil, and 2 tbsp. water.  Heat slowly over a low heat covered for 30 minutes.  Stir occasionally and add a little extra water if necessary.  The vegetables will soften slightly but should not brown.

Pour in fish bone broth and sea salt.  Increase the heat and bring to a gentle boil.  Reduce the heat and simmer partially covered for 45 minutes, until the vegetables are tender.

Cool the soup for 10 minutes and then puree 3 cups of the soup in a blender.  Return the pureed soup to the stockpot and stir to incorporate.

Gently reheat the soup and stir in the cream.

Carefully add in the fish.  Don’t stir the soup as it will break the fish apart.

Sprinkle paprika on the soup and serve topped with croutons.

Curry Shrimp Soup

Slightly spicy and very flavorful, this shrimp curry soup is delicious and easy to make.  You can easily double this recipe to accommodate larger families or additional guests.

Serves:  4.  Cook time: 20 minutes.

Ingredients:

2 cups fish bone broth

1 lb. shrimp, peeled, deveined, with tails attached (you can buy frozen shrimp and defrost before using)

1 red pepper, seeded and sliced thinly

3 tbsp. curry paste, mild unless you want a spicy version

13 ounces coconut milk

5 ounces snow peas, sliced

7 ounces rice vermicelli

2 tbsp. fresh cilantro, chopped

1 lime, cut into wedges for garnish

Directions:

Over medium heat in a large saucepan, sauté sliced peppers and curry paste for 3 minutes.

Stir in coconut milk and fish bone broth.  Bring mixture to a boil and then reduce the heat and simmer for 5 minutes.

Stir in the shrimp and snow peas.  Cook for additional 3 minutes.

While soup is cooking, put the vermicelli in a bowl and cover with boiling water.  Set aside for 5 minutes. Drain and cut up the vermicelli.  Spoon the vermicelli in the serving bowls.

Spoon the finished soup over the vermicelli.  Sprinkle cilantro on top and add a lime wedge on each bowl.

Lobster Bisque

This elegant and creamy bisque is filled with nutrients and flavor.  It is so easy to make but tastes like you cooked all day!

Serves:  8.  Cook time: 60 minutes.

Ingredients:

8 cups fish bone broth

¼ cup tomato paste

5 lbs. steamed lobster

1 green onion, sliced thinly

4 tbsp. salted butter

1 fennel bulb, cleaned and sliced thinly

1 celery rib, sliced thinly

½ cup sherry, dry not sweet

4 cloves garlic, minced

2 bay leaves

2 tsp black peppercorns, whole

2 tbsp. corn starch

½ cup heavy cream

Fresh thyme for garnish (optional)

Directions:

Remove lobster meat from claws and tail.  Discard organs and green tomalley.  Save the shells.

Chop the lobster meat and chill it covered in a bowl.

In a large saucepan over medium heat melt 2 tbsp. butter.  Stir in the lobster shells.  Cook for 6 minutes until lightly browned.

Stir in the sherry and cook for 2 minutes.  Most of the liquid will have evaporated.

Add the shallots, celery, fennel, onion, bay leaves, peppercorns, and garlic.  Cook for 5 minutes until the vegetables are tender.

Pour in the fish bone broth.  Cover the pot and bring the mixture to a boil.  Reduce the heat and simmer for 40 minutes.

Strain the soup and discard the solids.

Melt 2 tbsp. butter in the saucepan and stir in the tomato paste and cornstarch.  Cook for 2 minutes.

Slowly stir in the soup mixture.  Bring it to a boil and then reduce the temperature to a simmer. 

Stir in the cream and lobster meat.  Reserve a few large pieces of lobster for garnish. Simmer for 5 minutes until lobster is heated through.

Garnish with reserved lobster and serve.

Best Practices & Common Mistakes

Congratulations!  You know how to make delicious and healthy bone broths from beef, pork, poultry, and fish bones.  You have recipes to use these broths in tasty and healthy soups and stews.  As you expand your experiences in using bone broth, keep these best practices and common mistakes in mind.

Do’s

Save leftover bones.  When you cook a roast, a chicken, or other meat with bones, don’t throw them out!  Leave some of the meat on the bone and put them in your stockpot.  Follow the simple bone broth recipes in Chapter 2 and you will have delicious and nutritious bone broth to drink or use as a base for your other soup, stew, sauce, and gravy recipes.

Ask the butcher for bones.  Even if you want the bones removed from a roast, you should ask for the bones so you can make some flavorful bone broth.

Freeze bone broth.  Freeze extra bone broth in small quantities so that you can always have some on hand to add to sauces, casseroles or any dish that calls for broth.

Roast bones before making them into a bone broth.  Bone broth will taste better if the bones are roasted.

Drink warm bone broth instead of caffeinated drinks.  Try sipping warm broth to get your day started.  The drink is filled with minerals, vitamins, and antioxidants.   You will feel less hungry, have more energy, and find yourself more focused.  And unlike caffeinated drinks, you won’t get headaches or feel that “crash” in a few hours.

Don’ts

Refrigerate bone broth for more than 7 days.  Bone broth doesn’t have preservatives so it won’t keep for long periods of time.  If you make more broth than you need, freeze some of it.  Frozen broth can be kept for 5 to 6 months in a tightly sealed container.

Forget the bone marrow.  If some of the marrow stays in the bone after the cooking process, use a knife or spoon to scoop it out.  Stir the marrow into the broth.   That’s where all the nutrition is!

Forget to experiment. Expand your repertoire of bone broth recipes by trying new things and ingredients.  Adding different spices and herbs can add new and exciting flavors to the broth.

Conclusion

You have learned how to make delicious and nutritious bone broth from beef, pork, poultry, and fish bones you used to discard!  You understand that bone broth is packed with vitamins, minerals, antioxidants, and nutrients your body needs to fight inflammation, curb your appetite, improve you complexion, improve your focus, and increase your energy levels.  Bone broth really is a super food and you know how to incorporate it into many new recipes your family will love!

Remember that you can make bone broth when you have leftover bones and then freeze the broth for later use.  You can always make huge batches of bone broth and use some now, refrigerate some for use later during the week, and freeze the remainder for up to 6 months!  Once you have made the bone broth, it is so easy to add to any of your favorite recipes.  There is no need to ever buy expensive, salt-filled stock again!

Always save leftover cooked bones for your stockpot.  There is no reason to waste the source of this superfood!  Once you start making bone broth, you will see how easy it is and will wonder why you ever used store bought stock! 

Remember you can improve your health and wellbeing by drinking bone broth like a hot beverage or by adding it to sauces, gravy, soups, and stews!

Amish Cookbook

Over 35 Delicious Quick and Easy Traditional Amish Recipes for Every Meal

Introduction

The Amish people are a descendant of the Anabaptists from the 16th century in Europe. Anabaptism is deemed a religion that came during the era of reformation. The term was first given as a nickname that actually meant re-baptizer. It is due to the group being rejected to the idea of baptizing infants because infants are neither good nor evil. They were seen as a threat to the religious beliefs in Europe and therefore were persecuted.

The Amish religion is a direct branch of Swiss Mennonites.  The group had received its name from Jacob Amman, the founder. In the Netherlands, Menno Simons, a leader of Anabaptists. He then became an advocate for the Anabaptism, which was known as Mennonites. The division of the Amish came from a result of the reforms. The Amish was created under Jacob Amman's leadership.

The simple living of these peaceful people has fascinated others all over the globe. They put God first, and then their family. Many people state that they feel relaxed, calm, and even closer to God when they visit Amish groups. If you ever get the chance to visit, do so, you will love it.

Chapter One: Breakfast Recipes

In this chapter, you will learn:

Recipes for different dietary needs.

How to cook Amish breakfast recipes.

In this chapter you are going to learn some very tasty recipes that offer great nutrition and a home-style flavor. From peanut butter crunch spread that is used on bread and cakes to a healthy bran raising breakfast.

Bran Raising Breakfast

Ingredients:

1 lb. of Breakfast Sausage – Ground

½ cup of Onion – Diced

1 – 8 oz. Package of Crescent Roll Dough

1 – 10 oz. Package of Refrigerated Shredded Potatoes – Browned

1 ½ cups of Shredded Sharp Cheddar Cheese – Divided

¼ cup of Red Bell Pepper – Diced

6 Large Sized Eggs

¼ cup of Milk

½ tsp. of Salt

¼ tsp. of Black Pepper

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Coat a baking dish (9 by 13 inches) with some cooking spray.

Unroll the dough and lay it flat across the bottom of the baking dish.

Evenly spoon the sausage mixture on the dough.

Top it with some browned potatoes, one cup of cheese, and the red pepper.

In a medium-mixing bowl, whisk together the eggs, salt, milk, and the pepper. Pour it on the bell pepper. Sprinkle it with the rest of the cheese.

Bake it for 30-35 minutes or until it is brown and the eggs set.

Let it cool for a few minutes and then you can serve it.

Church Peanut Butter Amish Spread

Ingredients:

½ cup of Brown Sugar

¼ cup of Water

1 Tbsp. of Butter

2 Tbsp. of Corn Syrup

¾ cup of Peanut Butter – Crunchy

½ cup of Marshmallow Cream

½ tsp. of Vanilla Extract

Directions:

In a medium pan on high heat, add in the sugar, butter, and the water. Bring it to a boil.

Stir in the corn syrup, and then reduce the heat to the low setting. Simmer it for 1-2 minutes. Remove it from the stove.

Add in the peanut butter, vanilla, and marshmallow cream. Stir it until it is completely blended.

Store the spread container in your refrigerator.

Hootenanny Amish Pancakes

Ingredients:

¼ lb. of Butter or 1 Stick of Butter – Melted

6 Large Eggs

1 cup of Milk

½ tsp. of Salt

1 cup of Flour

½ cup of Strawberries – Sliced

½ cup of Blueberries

½ cup of Raspberries

Sugar for Sprinkling

Directions:

Preheat your oven to 425 degrees Fahrenheit.

Pour the butter into a 9 by 13-inch baking dish and put it aside.

Combine the eggs, salt, and the milk together until it is frothy.

Slowly pour in the flour and mix it well.

Pour the egg mixture in the baking dish.

Bake it for 25-30 minutes.

Top it with all of the fruit and then sprinkle it with the sugar.

Slice it and serve it quickly.

Chapter Two: Breads

In this chapter, you will learn:

You are going to learn some amazing recipes that have been given by the Amish community. Not only can you serve these with meals or as snacks, you can serve them for breakfast as well. The breads are versatile, just like the religion and accepting people. Did you know that anyone that is willing to rid him or herself of modern life can join the Amish? If you learn the Amish language and promise to follow the rules, then you are embraced in the group.

Friendship Bread

Ingredients:

2 ¾ cups of Flour

1 ¾ cups of Sugar

2 tsp. of Cinnamon – Ground

1 ½ tsp. of Baking Powder

½ tsp. of Baking Soda

½ tsp. of Salt

1 package of Vanilla Pudding Mix – Instant

1 ¼ cups of Vegetable Oil

3 Large Eggs

1 tsp. of Vanilla Extract

Directions:

Preheat your oven to 325 degrees Fahrenheit.

Coat two 9 by 5-inch loaf pans with some cooking spray.

In a large mixing bowl, mix the sugar, flour, cinnamon, baking powder, salt, baking soda, and the pudding mix together and put it aside.

In a medium mixing bowl, whisk the oil, milk, eggs, and the vanilla.

Stir in the mix to the flour mix and combine it very well. Divide the batter in between the two pans.

Bake it for 55-60 minutes.

Allow it to cool for 15 minutes.

Breakfast Casserole Amish Style

Ingredients:

1 lb. of Bacon – Sliced, Diced

1 Sweet Onion – Chopped

6 Large Eggs – Beaten Lightly

4 cups of Hash Browns – Frozen, Thawed

2 cups of Shredded Cheddar Cheese

1 ½ cups of Cottage Cheese – 4%

1 ¼ cups of Shredded Swiss Cheese

Directions:

Preheat your oven to 350 degrees Fahrenheit.

In a large pan, cook the bacon and the onion on medium heat until it is crisp. Drain it.

In a mixing bowl, combine the rest of the ingredients and stir in the bacon. Transfer it to the greased pan.

Bake is for 35-40 minutes. Allow it to stand for 10 minutes.

Amish Sausage Breakfast Casserole

Ingredients:

½ lb. of Bacon

½ lb. of Breakfast Sausages

½ tsp. of Salt

½ tsp. of Black Pepper

¼ tsp. of Garlic Powder

1 tsp. of Hot Sauce

2 Baked Potatoes – Shredded

4 cups of Hash Browns

1 Onion – Minced

8 oz. of Shredded Sharp Cheddar Cheese – Divided

6 Large Eggs – Beaten Lightly

1 ½ cups of Cottage Cheese

Directions:

Cook the bacon and the sausage in a large pan.

Drain the meat and chop it up.

In a mixing bowl, combine the shredded baked potatoes, salt, pepper, hot sauce, and the garlic powder.

Add in the cottage cheese and all but ½ cup of each cheese.

Stir in the meat, but keep ¼ cup of each meat for the top.

Stir in any vegetables if you have chosen to add them.

Stir in the eggs.

Grease a pan that measures 9 by 13 inches.

Spread the mixture in the pans.

Top it with the rest of the meats and the cheese.

Bake it for about 30 minutes and allow it to cool slightly before you serve it.

Chapter Three: Stews and Soups

In this chapter, you will learn:

Have you ever heard of the hearty soups and stews that the Amish proudly slave over? In this chapter you are going to find tasty and filling recipes to make great soups that your entire family will fall in love with. These are served during typical dinners, and even weddings. Fun fact about Amish weddings is that the couple must obtain a marriage certificate just as anyone else.

Chicken Noodle Soup Amish Style

Ingredients:

3 lb. of Chicken

2 qt. of Water

2 tsp. of Salt

1 ½ cups of Chicken Stock

2 cups of Celery – Chopped

2 cups of Carrots – Chopped

1 Apple – Chopped

1 cup of Onions – Chopped

Dash of Pepper

4 cups of Egg Noodles

Directions:

Put the chicken in a pot with two quarts of water.

Cover it until it is tender. It will take about 2 ½ hours.

Remove your chicken from the pot and strain the broth.

Debone the chicken and put back into the pot.  

Add in the celery, carrots, stock, apple, onions, and the pepper. Cook it until all the vegetables are soft.

Add in the noodles and cook it for another 10 minutes.

Chicken Corn Soup

Ingredients:

2 lbs. of Chicken – Cut Up

5 cups of Water

1 medium Onion – Chopped

2 tbsp. of Parsley – Chopped

½ cup of Celery - Chopped

2 cups of Corn

Salt – To Taste

Pepper – To Taste

1 cup of Flour

1 Large Egg – Beaten

¼ cup of Milk

Directions:

Simmer the chicken in some boiling water; remove the skin and the bones.

Strain the chicken stock.

Return it to the pot and add in the onions, corn, and the celery.

Simmer it until the vegetables are soft.

Mix in the flour with the egg and the milk.

Rub the mixture using a fork until it crumbles.

Drop the crumbs into the soup.

Cook it for 10-15 minutes with the lid.

Ham Soup

Ingredients:

4 cups of Carrots – Diced

3 cups of Potatoes – Cubed

3 cups of Onions – Diced

1 cup of Celery – Diced

1/3 cup of Chicken Base

1 cup of Butter

1 gal. of Milk

6 cups of Ham – Chopped

2 lbs. of Velveeta Cheese

Clear Jel

Directions:

Using a large stockpot, add in the carrots, onions, potatoes, and the celery in with the chicken base, water, and the butter.

Cook it until the vegetables are soft.

Add in the ham and the milk. Heat it to boiling.

Thicken it with the clear jel.

Remove it from the stove and add in the Velveeta cheese.

Brown Flour Potato Amish Soup

Ingredients:

3 cups of Pared Potatoes – Diced

½ cup of Onion – Chopped

¼ cup of Flour

2 tsp. of Salt

1/8 tsp. of Pepper

2 Hard Boiled Eggs – Chopped

1 Tbsp. of Parsley – Chopped

1 Tbsp. of Butter

Directions:

In a large pan bring one inch of salted water to a boil.

Add in the onions and the potatoes and cook them until the potatoes are softened.

Add milk and boil.

In a small skillet, slowly heat your flour.

Blend in the butter and stir it on low heat until the mix is browned.

Stir the browned flour in the pot and bring it to a boil.

Reduce the heat and simmer it until it is slightly thickened.

Add in the salt, pepper, and the chopped egg.

Sprinkle the bowls with the parsley.

Onion Cheese Soup

Ingredients:

1 Large Onion – Chopped

3 Tbsp. of Butter

3 Tbsp. of Flour

½ tsp. of Salt

Pepper – To Taste

4 cups of Milk

2 cups of Shredded Cheese – Your Choice of Type

Directions:

In a large pan sauté the onions in the butter.

Stir in the flour, pepper, and the salt until it is blended.

Gradually add in the milk.

Boil and cook it for 2 minutes.

Serve it with crackers or croutons.

Chili

Ingredients:

1 ½ lb. of Beef – Ground

1 cup of Onion – Chopped

1 qt. of Pizza Sauce

3 cups of Water

15 oz. of Kidney Beans

4 Tbsp. of Chili Powder

½ tsp. of Cinnamon – Ground

½ tsp. of Paprika

1 tsp. of Garlic Powder

2 Tbsp. of Brown Sugar

½ tsp. of Salt

Directions:

Cook the beef and the onions in a large pan until it is no longer pink.

Add in the rest of the ingredients.

Bring it to a boil.

Cook it for 10-15 minutes, and then serve it.

Cream of Tomato

Ingredients:

3 Tbsp. of Butter

2 Tbsp. of Flour

2 cups of Cooked Tomatoes – Strained

2 Tbsp. of Onion – Grated

¼ tsp. of Baking Soda

1 tsp. of Salt

1/8 tsp. of Pepper

4 cups of Milk

Croutons – Topping

Directions:

Melt the butter in a pan.

Add in the flour very slowly, stir it until it is blended.

Add the tomatoes and the onion and allow it to simmer on the low setting for 5 minutes.

Add in the baking soda, pepper, and salt. Bring it to a boil

Pour in the milk and allow it to simmer on low. Stir it constantly.

Serve it hot with croutons on the top.

Country Cabbage Chowder

Ingredients:

4 cups of Cabbage

2 cups of Carrots – Sliced

3 cups of Potatoes – Diced

3 cups of Water

1 Tbsp. of Salt

½ tsp. of Sugar

¼ tsp. of Pepper

4 cups of Milk – Scalded

2 tsp. of Butter

Directions:

Cut the cabbage up coarsely.

Put the vegetables and the seasoning in the water using a large pot. Cook it until it's soft.

Add in the scalded milk and the butter.

Serve it with crackers or cornbread.

Green Bean and Beef Soup

Ingredients:

4 cups of Beef Stock

1 cup of Beef – Cooked, Chopped

2 medium Potatoes – Diced

2 Carrots – Thinly Sliced

1 stalk of Celery – Thinly sliced

1 ½ cup of Green Beans

1 Onion – Chopped

1 tsp. of Thyme – Fresh, Chopped

1 sprig of Rosemary – Dried, Crumbled

1 tsp. of Salt

¼ tsp. of Pepper

1 cup of Heavy Cream ( substitute for evaporated milk.)

Directions:

Bring the stock to a boil in a large pan.

Add in the beef, carrots, potatoes, celery, onion, beans, thyme, and the rosemary.

Simmer the soup for 30 minutes.

Taste it before you add in the salt and the pepper. Adjust the measurement per the saltiness of the broth.

Add in the cream and heat it thoroughly.

Cheddar Potatoes

Ingredients:

6 Potatoes – Chopped

2 medium Onions – Chopped

2 stalks of Celery – Diced

2 Tbsp. of Butter

2 cups of Chicken Broth

1 cup of Half and Half Cream

2 cups of Sharp Cheddar Cheese – Grated

Directions:

Sauté the vegetables in the butter.

Add in the chicken broth.

When it is cooked, blend it well.

Stir in one cup of half and half and two cups of the cheese.

Chapter Four: Side Dishes

In this chapter, you will learn:

Side dishes are the staple of any lunch or dinner. In this chapter you will learn some great recipes to serve. Some of these recipes are even great during the holidays when you hold a large get together like Thanksgiving. The Amish celebrates Thanksgiving just as many other people. They perform devotions in the morning, and many of them share "Thanks" just as most others do.

Amish Zucchini Relish

Ingredients:

10 Zucchini – Shredded

4 cups of Onion – Chopped

5 Tbsp. of Canning Salt

1 tbsp. of Turmeric

1 Tbsp. of Dry Mustard

1 tsp. of Mustard Seed

1 tsp. of Celery Seed

3 Tbsp. of Cornstarch

4 ½ cups of Sugar

2 Large Peppers

2 ½ cups of Vinegar

Directions:

Mix in the zucchini, onion, and the canning salt in a large sized bowl and allow it to set overnight.

Rinse the zucchini the following day. Drain it well.

Add in the rest of the zucchini and cook it for 30 minutes on low heat.

Process it for 15 minutes in a hot water bath.

Amish Red Beet Cole Slaw

Ingredients:

4 cups of Cabbage – Shredded

2 medium Carrots – Peeled, Shredded

1 medium Beet – Peeled, Shredded

½ cup of Ranch Dressing

Directions:

Shred all of the ingredients.

Mix in the dressing.

Sweet Baked Savory Potatoes

Ingredients:

Sweet Potatoes – Baked

1 tsp. of Olive Oil

1 tbsp. of Butter

1 tbsp. of Flour

¾ cup of Milk

4 oz. of Blue Cheese Crumbles

¼ tsp. of Salt

¼ tsp. of Cayenne Pepper

Dash of Black Pepper

2 Green Onions – Chopped

Directions:

Preheat your oven to 450 degrees Fahrenheit.

Wash the potatoes and punch a few holes in them using a fork.

Rub the potatoes with the olive oil. Microwave them for 8 minutes on high.

After put them to the oven and bake them for 25-30 minutes.

While the potatoes are in the oven, heat the butter in the pan on medium heat until it is melted.

Add in the flour and stir it.

When the mix thickens, add in the milk slowly.

Stir it until it thickens.

Remove it from the heat and add in the blue cheese, cayenne pepper, salt, and the pepper. Stir it well.

When the potatoes are done cooking, slice them lengthwise and squeeze toward the middle in order to fluff up the potato.

Pour the cheese sauce on the potatoes. Garnish it with some more blue cheese and the green onions.

Chapter Five: Entrees

In this chapter, you will learn:

Entrees are the center of dinner. From Shepherd's Pie to a Six Layer Amish Dinner, you are going to learn how to make some hearty and delicious dishes. Although the Amish may wear plain clothing due to religious beliefs, the taste of these recipes is definitely not bland. The Amish also wear straw brimmed hats, plain shirts, and other appropriate clothing.

Shepherd's Pie

Ingredients:

2 lbs. of Beef – Ground

½ cup of Onion – Chopped

1 tsp. of Garlic Powder

½ tsp. of Seasoning Salt

¾ oz. of Brown Gravy Mix

2 cans of Cream of Mushroom Soup

2 ½ cups of Water

1 ½ cup of Carrots – Frozen, Thawed

10 oz. of Peas – Frozen, Thawed

Salt to Taste

Pepper to Taste

2 ½ to 3 cups of Potatoes – Peeled, Cooked, Mashed

Paprika to Taste

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Brown the beef and the onion in a pan. Season it to taste with the listed seasonings.

Drain the meat and pour it into a large mixing bowl.

Stir in the gravy mix, water, soup, carrots, and the peas. Mix it well.

Spoon it into a greased 9-inch dish.

Sprinkle it with the salt and the pepper.

Spread the mashed potatoes on the top.

Bake it at 350 degrees Fahrenheit for 45 minutes.

Sprinkle it with paprika.

Amish Beef Bake

Ingredients:

3 Tbsp. of Vegetable Oil

1 medium Onion – Chopped

1 clove of Garlic – Minced

1 lb. Ground Beef

½ tsp. of Coriander – Ground

¼ tsp. of Ginger – Ground

2 medium Tomatoes – Chopped

1 tsp. of Light Brown Sugar

2 Tbsp. of Parsley – Minced

½ tsp. of Salt

1/8 tsp. of Pepper

1 Green Pepper – Chopped

Directions:

Preheat your oven to 375 degrees Fahrenheit.

Add in the onion and the garlic.

Cook it for 5 minutes. Push it to one side and add in the beef.

Stir it until it is browned.

Mix in the ginger, coriander, tomatoes, brown sugar, salt, pepper, parsley, and the peppers in a bowl.

Add in the beef. Mix and transfer it to a casserole dish.

Bake it for 20 minutes.

Six Layer Amish Dinner

Ingredients:

2 cups of Ground Beef

2 cups of Potatoes – Raw, Sliced

2 cups of Celery – Chopped

½ cup of Onions – Diced

2 tsp. of Salt

¼ tsp. of Pepper

1 cup of Green Peppers – Diced

2 cups of Tomatoes – Canned, Diced

1 Onion – Sliced Thin

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Grease your casserole dish.

Sprinkle each layer with the salt and the pepper before you add the next layer.

Put the potatoes in the bottom.

Add a layer of celery.

Add a layer of hamburger.

Add a layer of the onions.

Add a layer of the green peppers.

Pour the tomatoes on the top.

Bake it for 2 hours.

Amish Chicken Pot Pie

Ingredients:

1 ½ cup of Flour

1 Egg

½ cup of Onion – Chopped

¾ cup of Peas

¾ cup of Milk

1 tsp. of Salt

3 cups of Chicken Broth

3 cups of Chicken Breasts – Cooked, Cubed

2 Carrots – Diced

2 stalks of Celery – Diced

½ tsp. of Parsley

½ tsp. of Pepper

Directions:

Use a pot and add in the chicken, carrots, onions, celery, and the peas.

Cover it with the broth and the parsley, pepper, salt.

Simmer it on medium-low heat until the vegetables are soft.

Combine the egg, salt, flour, and milk. Mix it well.

If the dough is sticky, add a more flour.

Roll the dough out on a flour covered table and cut the dough into squares in order to make noodles.

Put the squares in the soup mix and cook it for 10 minutes on medium heat until they are done.

Serve it warm.

Chapter Six: Salads and Salad Dressings

In this chapter, you will learn:

In this chapter you are going to learn great salads, and even some delicious salad dressings for you salads. You can use these for snacks or lunches. Some have even made these for entrée salads. The Amish does not need the man made dressing, as they have mastered the art of making their own. The Amish reject anything dealing with modern life, which includes foods that are purchased in the store.

Amish Macaroni Salad

Salad Ingredients:

1 lb. Of Macaroni

1 cup of Tomatoes – Chopped

½ cup of Celery – Chopped

½ cup of Carrots – Grated

¼ cup of Red Onions – Chopped

6 Hard Boiled Eggs

Paprika for Top

Dressing Ingredients:

2 cups of Miracle Whip

¼ cup of Vinegar

¾ cup of Sugar

2 Tbsp. of Prepared Mustard

1 Tbsp. of Celery Seed

1 Tbsp. of Parsley – Dried

Directions:

Cook the macaroni per the package instructions.

Drain the noodles and allow them to completely cool.

In a large mixing bowl, combine the macaroni, carrots, celery, onions, tomatoes, and the chopped eggs.

Fold in the dressing very gently.

Sprinkle the bowl with the paprika and keep it in the refrigerator until it is ready to eat. 

Amish Styled Broccoli Salad

Ingredients:

1 head of Broccoli – Chopped

1 head of Cauliflower – Chopped

1 cup of Mayo

1 cup of Sour Cream

½ cup of Sugar

½ tsp. of Salt

½ lb. of Bacon – Fried, Crumbled

1 cup of Shredded Cheddar Cheese

Directions:

Combine the broccoli and the cauliflower in a large mixing bowl.

In a different bowl, combine the mayo, sour cream, salt, and the sugar to make the dressing.

Add in the dressing to the vegetable mix.

Stir in the bacon and cheese. Keep a small amount of the bacon and the cheese to sprinkle it on the top.

Amish Chicken, Broccoli, and Bacon Salad

Ingredients:

1 lb. of Broccoli – Chopped

1 lb. of Chicken – Cooked, Chopped

½ lb. of Bacon – Fried, Crumbled

2 cups of Shredded Cheddar Cheese – Divided

1 Apple – Finely Chopped

1 cup of Mayo

1 cup of Sour Cream

¼ cup of Liquid Sweetener

½ tsp. of Salt

Directions:

In a bowl, combine the chicken, broccoli, bacon, 1-½ cups of cheese, and the apple.

In a medium sized bowl, combine the mayo, sour cream, sweetener, and the salt.

Stir in the mixture to the broccoli salad.

Sprinkle the cheese on the rest of the cheese on the top.

Cover the bowl with plastic wrap and allow it to chill before you serve it.

French Dressing

Ingredients:

2 tsp. of Onion – Minced Fine

1 tsp. of Salt

1 cup of White Vinegar

¾ cup of Oil

1/3 cup of Vinegar

1 cup of Ketchup

1 tsp. of Paprika

Juice from 1 Lemon

1 Tbsp. of Mayo 

Directions:

Mix all of the ingredients together.

Hot Bacon Salad Dressing

Ingredients:

½ lb. of Bacon

2 Tbsp. of Cornstarch

1 ½ tsp. of Salt

3 Tbsp. of Sugar

2 Eggs – Beaten Slightly

1/3 cup of Cider Vinegar

2 cups of Milk

Directions:

In a skillet, fry your bacon until it is crisp.

Remove it and drain it on some paper towels.

In a bowl, combine the salt, cornstarch, and the sugar.

Add in the eggs, whisk it together until it is smooth.

Add in the vinegar.

Blend the milk with the egg mix and slowly add in the bacon fat to the pan.

Return the pan to the stove and turn it to the low setting. Stir it constantly.

Bring it to a boil and then continue to boil for another minute.

Break up the bacon into bits and then add half of the bacon into the dressing.

Save the rest to garnish your salad.

Thousand Island Dressing

Ingredients:

3 cups of Salad Dressing

3/8 cup of Ketchup

3/8 cup of Relish

3/16 tsp. of Salt

½ cup of White Sugar

Directions:

Combine all of the ingredients together.

Amish Potato Salad Dressing

Ingredients:

3 cups of Salad Dressing

6 Tbsp. of Mustard

2 tsp. of Salt

2 ½ cup of White Sugar

¼ cup of Vinegar

½ cup of Milnot Milk

Directions:

Blend all of the ingredients together.

Quick Dressing

Ingredients:

3 Parts Oil

1 Part Vinegar

Dash of Salt

Dash of Pepper

Directions:

Mix it very well before pouring it on the salad.

Sweet and Sour Dressing

Ingredients:

2 cups of Salad Dressing

1 cup of Sugar

½ cup of Oil

1/8 cup of Vinegar

1/8 cup of Mustard

½ tsp. of Celery Seed

Directions:

Serve this dressing on tossed salad. It is also great on cabbage.

Mustard Dressing

Ingredients:

½ cup of Sour Cream

1 tsp. of Dry Mustard

1 Tbsp. of Mayo

½ tsp. of Salt

½ tsp. of Krazy Salt

2 tsp. of White Wine

Directions:

In a mixing bowl, combine all of the ingredients.

Beat it with a whisk until it is smooth and creamy.

Allow it to stand in the cold for 1 hour.

Mexican Dressing

Ingredients:

1 cup of Sugar

¾ cup of Salad Oil

5 Tbsp. of Miracle Whip

2 tsp. of Mustard

1 tsp. of Celery Seed

¼ tsp. of Pepper

¼ cup of Onions – Chopped

¼ cup of Vinegar

¼ cup of Water

Directions:

Mix the salad oil, sugar, and then add in the Miracle Whip.

Mix in the rest of the ingredients.

Chapter Seven: Desserts

In this chapter, you will learn:

This chapter gives you charming dessert recipes. You can make these and "wow" your family and friends with these great recipes. Even though the Amish church members reject owning cars, yet riding in them, you can rest assured that the recipes inside this chapter will not be rejected.

Fruit Coffee Cake

Ingredients:

3 Large Eggs

1 ½ cups of Sugar – Divided

3 Tbsp. of Sugar

¾ cup of Vegetable Oil

¼ cup of Orange Juice

1 tsp. of Vanilla Extract

3 cups of Flour

3 tsp. of Baking Powder

21 oz. of Cherry Pie Filling

1 tsp. of Cinnamon – Ground

Directions:

Preheat your oven to 350 degrees Fahrenheit. Coat a baking dish ( 9 by 13 inches) with some cooking spray.

In a large mixing bowl, cream the eggs, 1-½ cups of sugar, oil, vanilla, and the juice together.

Add flour and baking powder,  mix it very well.

Pour half of the batter in the baking dish.

Spread the filling over the batter.

In a mixing bowl, mix the rest of the sugar and the cinnamon together.

Sprinkle one tsp. of the mix on the filling.

Spoon the rest of the batter on the pie filling, and then sprinkle the rest of the sugar and cinnamon mixture on the top.

Bake it for 15 minutes and then reduce your heat to 300 degrees. Bake it for another 60 minutes.

Applesauce Cake Amish Style

Ingredients:

1 cup of Sugar

½ cup of Vegetable Shortening

2 Large Eggs

2 cups of Flour

1 tsp. of Cinnamon – Ground

1 tsp. of Baking Soda

½ tsp. of Salt

1 ½ cups of Applesauce

1 tsp. of Vanilla Extract

½ cup of Walnuts – Chopped

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Coat a baking dish (9 by 13 inches) with some cooking spray.

In a large mixing bowl, beat the shortening and the sugar together.

Beat in your eggs doing it one at a time.

Add in the flour, baking soda, cinnamon, and the salt.

Beat it until it is very well mixed.

Add in the applesauce and the vanilla.

Mix it well, and then stir in the nuts.

Pour the batter into the baking dish.

Bake it 30-35 minutes and allow it to cool.

Streusel Cake Amish Style

Ingredients:

1 cup of Graham Cracker Crumbs

1 cup of Light brown Sugar

1 cup of Walnuts – Chopped

1 tsp. of Cinnamon – Ground

1 Full Stick of Butter – Softened

1 Yellow Cake Mix – Prepared per instructions on box.

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Coat a baking dish (9 by 13 inches) with cooking spray.

In a medium mixing bowl, combine the brown sugar, cracker crumbs, nuts, butter, and the cinnamon. Mix it well and put it aside.

In a mixing bowl, prepare your cake mix per the instructions on the box.

Pour half of the cake batter into the baking dish and then sprinkle it with half of the crumb mixture. Repeat the steps.

Bake it for 25-30 minutes. Allow it to completely cool and cut it into squares.

Conclusion

In conclusion, with the amazing culinary talents of the Amish you can definitely offer some home-cooked and hearty meals from the beginning of the day all the way to the end. Begin your family's day with a great tasting Amish breakfast and finish strong with an enticing entrée and dessert. You can substitute if you would like in these recipes, just remember to add in a touch of love.

Shunning is a discipline of the church. When a member of the church does something that goes against the rules, they are placed under a certain ban that is known as shunned. Of course there is a warning given before this happens; however, when it does happen the member who is shunned is ignored by all other members. You can be positive that you, unlike modern technology Amish users, will not be shunned. The Amish are very interesting people, and so are their recipes.

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