It’s amazing to me that, after publishing a recipe almost every day
for over seven years, I haven’t published this classic dish before.
I keep a mixture of whole black, white, green, and pink peppercorns
(and Szechwan peppercorns when I can find them) on hand to refill my
pepper grinders, and I strongly recommend using a homemade mixture
of your own for this dish.

Whole peppercorns (black, white, green, pink,
or any combination)
4-6 thick beef steaks such as rib eye, Porterhouse,
filet mignon, or T-bone
Salt to taste
Heavy cream, red wine, or beef stock (optional)

Crush the peppercorns by pressing them against a flat surface with
the bottom of a heavy pot. Cover the steaks with the crushed
peppercorns, pressing them into the steak firmly. Season with salt
and pan fry, grill, or broil until cooked to desired degree. Deglaze the pan with cream, red wine, or beef stock if desired, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks. Serves 4 to 6.

One (2 lb.) round steak, 3/4″ thick, cut into 6 pieces
1/2 cup flour
4 TB shortening
1-1/2 tsp. salt
1/2 tsp. ground black pepper
11 cove garlic, minced
1 medium onion, diced
1 tsp. onion salt
1 cup water
1 cup crushed canned tomatoes

Pour flour onto the meat pieces. Coat both sides evenly. Brown meat well in shortening in an oven proof skillet. Season with salt and pepper; add garlic and onion. Continue cooking until onion is tender and browned. Add onion salt, water and tomatoes; cover and bake in a preheated 375º F., oven for about 2 hours or until meat is tender. Add more water if necessary.
Makes: 6 servings.

4 cups cooked green beans
2 cup fried onion rings
1/4 cup almonds, toasted
Louisiana Hot Pepper sauce, to taste

Spread green beans into a 9″ x 13″ baking dish. Spread onion rings on top of beans. Sprinkle almonds over the top of casserole. Bake in a preheated 350º F., oven for 10 minutes, or until beans are browned.

Serve immediately. Serves: 6 to 8.

250 grams of cream cheese
1 small tin of condense milk
2/3 cup of lemon juice (make sure there is no green on the lemons or the cake won’t set)
1 packet of granita biscuits (I have also used scotch finger biscuits, gives a slightly different taste to the base, but still very nice)
2 tablespoons of butter or marg (this is just rough, sometimes you may need more)
1 chocolate flake for garnish

Method
Base:
1. Crush the biscuits in a food processor and pour into a bowl.
2. Melt the butter, add to the biscuits and mix in well.
3. Press the mixture firmly and evenly into a pie plate. put in the fridge while you make the filling.

Filling:
1. Cream the cream cheese in a food processor
2. Add the condense milk and process well.
3. Add the lemon juice little by little, mixing well in between.
4. Pour into base and spread evenly.
5. Refrigerate for a minimum of 12 hours to set before serving

Serving:
Crush flake and sprinkle over the top. You can also half strawberry’s or other fruits and decorate with cream, but we don’t bother beyond the flake unless for guests!

Mix together the cocoa mix, instant coffee, cinnamon, creamer, sugar, and nutmeg.

Recipe By :Fine Cooking: Comfort Food, p. 41
Serving Size : 6
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 pounds chicken thighs
3 tablespoons olive oil
1 medium onion — finely chopped
1 red or green bell pepper — finely chopped
4 cloves garlic — minced
1 teaspoon minced fresh oregano
1/4 cup finely chopped cilantro (to 1/3 cup)
salt
freshly ground black pepper
1/4 cup canned tomato sauce
1/3 cup chopped pimiento-stuffed olives
2 tablespoons drained capers
1/4 cup dark raisins
1/2 cup red wine

Mix the flour, salt, pepper, and paprika on a plate. Dredge the chicken
thighs in the flour mixture and shake off any excess. In a heavy pot, heat 1 tablespoon of the olive oil over medium-high heat and cook the chicken in batches (so it’s not crowded) until lightly browned on all sides.

Transfer the chicken to a platter and drain off any fat left in the pan.
Add the rest of the olive oil, the onion, and the bell pepper to the pan. Reduce the heat to low and cook, stirring, about 1 minute. Add the garlic, oregano, and cilantro, season well with salt and pepper, and
continue to cook for about 15 minutes. Stir in the tomato sauce, olives,
capers, raisins, and wine. (If you prefer a bit more sauce, add a little
chicken broth or water, but not wine, which would make it too acidic.)
Return the chicken to the casserole with any accumulated juices. Stir to
coat the chicken with the sauce; cover and simmer until the thighs are
completely tender when pierced with a knife, about 45 minutes. Season to
taste with salt and pepper. Serve hot.

Place the rabbits in a pressure cooker and cook long enough so that the meat will fall from the bone when you try to lift it out. Let the meat cool and remove the meat from the bone and place in a cooking dish. Add salt and pepper to taste. Mix in a bottle (on 4 or 5 rabbits, less for fewer) of your favorite barbeque sauce (I use Bullseye) and bake at 350 degrees for 20-25 minutes. Eat it on a bun with french fries. It’s great.

4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water

Cook 8 to 10 hours in crockpot – 1 hour before serving add Chinese
vegetables and cornstarch and water.

From: Edith N Frazee

Ingredients:
1 3-4 lb whole chicken
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1 6-oz. can tomato paste
1/2 cup beer
1 3-oz. jar stuffed olives with liquid

Directions:
Place the chicken in the stoneware. Season with salt, pepper, paprika and
garlic. Mix tomato paste and beer together and pour over chicken. Add
olives.
Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve over rice or
noodles.

Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6-8 hours. Makes 4 servings.