4 tbsp bacon fat
2 large green peppers, chopped
1 1/2 tbsp Hungarian paprika
1 tsp pepper; to taste
6 oz tomato paste
5 large onions, coarsely chopped
3 garlic cloves, minced
3 lbs stewing beef, in 1 inch cubes
1 tsp salt; to taste
1 cup sour cream, at room temp.

Preparation

Preheat oven to 325 F. Heat fat in a deep heavy pot. Cook the onions, peppers and garlic until the onions are limp and transparent and paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.

1 (10 oz) package frozen chopped broccoli, thawed, well drained
1/2 lb carrots or zucchini, sliced, cooked and drained
1 (4 oz) can mushrooms stems and pieces, drained
1/4 cup chopped onion
1 clove garlic, finely chopped
3 tbsp low calorie margarine
3 tbsp flour
1 tsp salt
1/2 tsp oregano leaves or thyme
2 cup skim milk
6 slices lite cheese cut in small pieces
1 (7 oz.) package spaghetti

Preparation

Prepare spaghetti according to package directions, drain. In a large saucepan cook onion and garlic in margarine until tender. Stir in flour, salt and oregano or thyme. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Add cheese, cook and stir until melted. Add vegetables. Heat thoroughly. Serve sauce over hot spaghetti. Serves 6.

2 oxtails, whole, cut at joint
1 quart burgundy wine
2 quarts stock or consomme
1 quart water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery

Preparation

Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination. After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie (see below). Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.

Beure Manie

1/2 stick butter and flour

Melt butter over low flame. Stir in flour until mixture is thick.

1 can (28 oz.) whole tomatoes, chopped
1/2 cup thinly sliced celery
1 tbsp parsley flakes or 1/4 cup fresh parsley
Dash thyme
1 lb boneless fish, cut into chunks
1 can chicken broth
1/2 cup thinly sliced onion
3 cloves garlic, sliced
1/4 cup white wine (optional)

Preparation

In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.

Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots.

1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice

Preparation

Cut up beef, chicken and pork into small pieces; season with 1/2 thyme, salt, cayenne pepper and black pepper; and allow to stand 5 minutes. Heat vegetable oil and brown meat. Remove pieces. Chop the onions and green peppers and add these, the rest of the seasoning and 1/2 can tomato paste to the oil in which the meat was fried. Cover the pan and fry for 5 minutes. Return meat to pan. Add a little water and simmer. In another pot, bring 3 cups of salted water to a boil; add rice. Add 1 1/2 cans tomato paste and all stew mixture to rice. Cook until rice is done. Stir every now and then. Makes 6 servings.

2 lbs sharp Cheddar cheese, at room temperature
2 cloves garlic, mashed
3 tbsp Worcestershire sauce
1 tsp dry mustard
Tabasco to taste
1/2 bottle beer, or more
1 tsp salt, to taste

Preparation

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency (too much beer will make the cheese too fluffy). Stir in the salt, and refrigerate (this is a superb keeper). Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

Cake
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cup mashed bananas
1/2 cup chopped pecans

Cream Cheese Frosting

1/2 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (16 oz.) package powdered sugar, sifted
1 tsp vanilla extract

Preparation

Cake: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake.

Frosting: Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.

1 cup pecans, chopped
1 cup coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) package cream cheese
1 box confectioners sugar

Preparation

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.

3/4 cup dairy sour cream
1 (3 oz) package cream cheese, softened
1/4 cup dry bread crumbs
1 tbsp dried dill weed
1/2 tsp salt
1-2 tbsp lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole

Preparation

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms, sliced
8 oz roast beef, shaved
3 tbsp Worchestershire sauce
1/4 tsp black pepper
1 batch sicilian thick crust dough
3 tbsp olive oil
1 tsp crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Preparation

Saute vegetables in 1 tbsp olive oil until limp; add roast beef. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tbsp olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in preheated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.