Volume 9, Issue 77 - October 18, 2005

Hello Recipe Club,

We all have our favorite dishes and many times they come from family and friends. They may not be the dish you serve when you are having company over, but they are the dishes that make you and your family smile when you serve them. They are the dishes that pass from generation to generation. The Chef2Chef Share a Recipe Cookbook is just such a collection. Pick up a copy and maybe you will be lucky enough to find a few new recipes to pass on to your family and friends. Chef Jean just got 50 more copies printed and they are moving fast. If you want some for Stocking Stuffers or for an upcoming birthday for the foodie in your life, click the link in the ad just below.

Tuesday's choices are meat entrees - beef, chicken and pork - something for everyone, are from "Chef Pietro", "Miss L", and "Gilbear".

Beef Round-Up

Source: "Chef Pietro" - Chef2Chef forum member from Providence, RI

"This dish was a recipe my wife made for the kids when they were growing up. They loved it. It was especially great for parties and as a leftover item. The interesting feature about this recipe is that the flavor is dependent on the barbeque sauce and the make of baked beans. There are great combinations to be matched with the different brands of these ingredients.

Ingredients:

1 1/2 pounds ground beef
1/4 cup chopped onions
1 cup barbeque sauce (your own favorite)
1 tablespoon brown sugar
16 ounce can baked beans
1 can Pillsbury Hungry Jack Flakey Biscuits
1/2 cup cheddar cheese, shredded

Preparation:

Preheat oven to 375 degrees F.

Brown ground beef and onions then drain excess fat. Stir in BBQ sauce, brown sugar and beans; return to stove top and heat until bubbly.

Pour mix into a 2 1/2-quart casserole dish. Separate the biscuits from the package and cut each one in half lengthwise. Place biscuits, cut side down, on the beef and bean mixture in a wheel spoke arrangement.

Sprinkle shredded cheddar cheese over the biscuits and bake for 22 to 27 minutes or until biscuits are golden brown.

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Chicken Paprika

Source: "Miss L" - Chef2Chef forum member, Leyla from Youngstown, NY

"A take off on a Susan Derecksy recipe. I call this my 'funeral' dish because it's easy, cheap, tastes wonderful, and I can throw it together quickly when I need to send a dish out to comfort. Wonderful with boiled rice and a glass of wine...doesn't even need a salad."

Ingredients:

chicken parts - legs and thighs
onion, finely chopped
garlic cloves, finely chopped
8 ounce can diced tomatoes
pinch of salt
1 tablespoon Hungarian paprika
1 teaspoon caraway seed, chopped
1 green pepper, cut in strips
8 ounce container sour cream

Preparations:

Brown the chicken parts (thighs/legs) in some oil. Remove from pot and drain some oil off if needed.

Sauté the onion until transparent, add garlic, continue cooking a couple of minutes. Add diced tomatoes, a pinch of salt, the Hungarian paprika, and caraway seed.

Place chicken on top and add water just to cover, bring to a boil, cover and simmer 1/2 hour. Add a green pepper; cover and simmer another hour or so.

Now, I take the chicken out and remove the skin (you can skip this step if you like). Add sour cream and whisk it up and correct seasonings. Put the chicken back in and VOILA! A fantastic dinner.

Gravy Baked Pork Chops

Source: "Gilbear" - Chef2Chef forum member, Gil from Historic Locust Point, MD

Makes 4 servings

Ingredients:

4 pork chops
salt and pepper
1 tablespoon hot shortening
1 can cream of mushroom soup or cream of chicken soup
2/3 cup evaporated milk
1/3 cup water

Preparation:

Season chops, brown in shortening, pour off drippings. Mix soup, milk and water and pour around chops. Bake at 350 degrees F for 45 minutes until tender.

You can also cook on top of stove.