Beef Enchiladas

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in May 2009.


1 lb. ground meat
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 teasp. salt
1 teasp. garlic powder
1/2 teasp. ground cumin

4 cloves crushed garlic
1/3 cup butter
1/2 cup flour
1 (15 oz.) can beef broth
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 Tbsp. rubbed sage
1/2 teasp. salt


10-12 small corn tortillas
2 cups grated cheese

Brown onion and ground meat, then drain slightly. Add flour, chili powder, salt, garlic powder, and cumin. Mix well and simmer about 15 minutes.

While this is simmering, make the sauce. Saute garlic in butter until tender. Stir in flour and blend well (will be a very light roux).

Gradually stir in broth. Cook this and stir for two minutes, until bubbly.

Stir in tomato sauce, chili powder, cumin, sage, and salt. Heat through.

Pour a little of the sauce in the bottom of a 13″x9″ pan. Fill a tortilla with meat and shredded cheese, roll it up, and put it in the pan. Continue this until you’ve filled all the tortillas. Pour the rest of the sauce over the tortillas. Sprinkle some cheese on top, cover with foil, and bake at 350 degrees for 45 minutes. You can take off the foil for the last ten minutes and add more cheese if you wish. This reheats well.


Easy Pork Chops and Roasted Vegetables

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in October 2007.

6 boneless fatless Pork Chops
Kosher Salt
Cajun Seasoning
Fresh Rosemary
Pam (or whatever brand you prefer)

Spray a deep heavy pot liberally with PAM. Heat the pot to medium high, being very careful that the PAM doesn’t start to burn. Sprinkle the pork chops on one side with kosher salt. Place them salted side down in thepan. Do not move them once you have placed them in the hot pan! Plan where you will put them in advance! While these brown, sprinkle the exposed side with kosher salt and about 2 Tablespoons of flour. Turn the chops over when lightly browned on first side. Let the second side brown. When both sides are browned, add water to cover chops and sprinkle another 2 T
of flour over the top. Let water in pot come up to light boil; cover and reduce heat to just below medium. Let cook until meat is fork tender and a nice gravy has formed. This will take 1 – 2 hours depending on thickness of meat, heat of stove, amount of water in pot, and whether the moon is full. Check every now and them to see if you need to add a little water. The liquid level should remain about the same height as the chops. Serve
with rice!

potatoes (about 12 small ones, fingerlings if possible, about 1 – 2 inches
carrots – about 2 cups of chopped or baby carrots
1 bunch asparagus
1 – 2 cups celery chopped into 2 inch pieces

All vegetables except asparagus should be about the same size. Pre-heat oven to 400 degrees – Place potatoes (fingerling potatoes, both the brown skinned and the blue skinned are very good for this) in a bowl with the carrots. Add enough olive oil to lightly coat them all. Place contents in a single layer on a jellyroll pan. Sprinkle with kosher salt. Place in oven and roast until potatoes and carrots are soft but not mushy. In the same bowl used before, place asparagus (with the thick ends removed) and celery, olive oil and kosher salt. Mix together and layer on top of potatoes and carrots. Roast for about 10 minutes. DO NOT overcook asparagus. Enjoy!


Slow-Cooked Spaghetti Sauce

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in January 2005.

Adapted from the Mar/Apr 2000 issue of Quick Cooking

  • 1 pound ground beef or bulk Italian sausage
  • 1 medium onion, chopped
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons dried basil
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon dried thyme
  • Hot cooked spaghetti

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield 6-8 servings.


Vegetarian Black Beans and Rice

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in October 2006.

olive oil
1 medium onion
3 cloves of garlic
1 can of black beans (15 oz.) rinsed
1 can of Rotel diced tomatoes (10 oz.) (The Mexican style Rotel is great in this dish, but I guess you can substitute regular canned tomatoes if you can’t find Rotel)
1 tablespoon crushed cumin (I use whole cumin that I crush as needed. Doing this improves the flavor dramatically)
2 teaspoons dried oregano
a slight pinch of ground clove (This is the coup de grace, or the piece de resistance. Be careful not to use too much or it will overwhelm the dish.I don’t measure it but it has got to be less than 1/8 teaspoon.)
1 dash of Balsamic or apple cider vinegar

1-Chop the onions and garlic. Saute for a couple minutes in olive oil until soft.
2-Add the canned tomatoes and the black beans. Stir in the crushed cumin, oregano, and clove.
3-Set heat on medium-low. Simmer for ten minutes, stirring occasionally, until beans begin to thicken.
4-Stir in the vinegar and add salt and pepper to taste. Turn off heat.
5-Serve over rice with cheese or chopped raw onion as garnish. Fresh chopped cilantro is a good garnish too.


Bridge Creek Heavenly Hots

(fifty to sixty dollar-size pancakes)

4 eggs
½ teaspoon salt
½ teaspoon baking soda
¼ cup cake flour
2 cups sour cream
3 tablespoons sugar

Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.

Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the griddle—just enough to spread to an approximately 2 ½ -inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.–The breakfast book (641.52 C973b)

Savory Beef

2 pounds beef round tip steak
Freshly ground black pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 tablespoons vegetable oil
3 tablespoons all purpose flour
2 cups water
2 beef bouillon cubes
2 tablespoons tomato paste
1 teaspoon dry mustard
¼ teaspoon dried oregano leaves
¼ teaspoon dill weed
2 tablespoons Worcestershire sauce
8 ounces wide egg noodles*

Cut beef into thin strips about 2 inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet. Put meat into same skillet, cook and stir steak quickly on all sides until it’s brown but still rare in the center, about 7 minutes. Remove meat and set aside.

Blend flour into the drippings in skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed, and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cool meat mixture and freeze in an eight cup container.

To prepare for serving, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly until it’s bubbly. Serve meat over noodles.–Once-a-month cooking (641.555 W751o2007)

Grilled Middle Eastern Beef Meatballs

8 to 12 (8 inch) bamboo skewers
1 ¼ pounds ground chuck
4 cloves garlic, minced
1/4 cup grated red onion
1/4 cup chopped fresh parsley
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Salt and freshly ground pepper to tasteSoak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
Combine beef, garlic, onion, parsley, coriander, cumin, cinnamon, salt and pepper in a mixing bowl, and mix well.
Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
Grill skewers for a total of 6 minutes, uncovered if using a grill, turning them gently with tongs to cook all sides. Serve immediately, accompanied by a bowl of Middle Eastern yogurt sauce or hummus.–The meatball cookbook bible (641.66 B877.4m)

Crawfish Etouffee

2 cloves garlic, minced
2 large onions, chopped
1/4 cup chopped celery leaves
2 tablespoons butter
2 pounds peeled crawfish tails (reserve fat)
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
1/2 of a lemon, juiced
Salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

In a Dutch oven, sauté the garlic, onion, and celery leaves in the butter. Add the fat, Worcestershire sauce, Tabasco sauce, and lemon juice. Cover the pan and simmer the mixture for 30 minutes over low heat. Add the crawfish tails, salt, and pepper. Continue cooking for 20 minutes. Add the parsley and serve over the rice.–La Bonne Cuisine (LA 641.597 B716a)

Canadian Bacon, Vegetable, and White Bean Soup

5 cups beef broth
1/4 pound Canadian bacon, diced
1 medium onion, diced
3 celery ribs, diced
6 carrots, scraped and diced
2 garlic cloves, minced
One 15-ounce can diced tomatoes
One 19-ounce can Great Northern beans, drained
Salt and freshly ground black pepper to taste

In a large saucepan, combine the broth, Canadian bacon, onion, celery, carrots, and garlic. Bring to a low boil, reduce the heat to low, cover, and simmer for about 20 minutes. Add the tomatoes, beans, and salt and pepper, stir well, return to a simmer, and cook for about ten minutes longer. Serve the soup piping hot in heavy soup bowls.–Pig: King of the Southern Table (640.664 V726p)

Chicken in a Spicy Peanut Sauce

1 ½ lbs boneless skinless chicken breast halves (I use 4 thighs and just throw them in the pot instead of sautéing, oops)
1 teaspoon salt
1 teaspoon white pepper (I use black pepper)
1 ½ teaspoons ground ginger
2 tablespoons peanut oil
2 red jalapeno peppers stemmed, seeded, and slivered (or half a red bell
2 green jalapeno peppers stemmed, seeded, and slivered
2 tablespoons tomato paste
1 cup water
3 tablespoons creamy peanut butter (I use chunky)
1/3 cup sliced green onions

Rinse chicken and pat dry. Cut into bite-size pieces and season with salt, pepper and ginger.
In a skillet, warm the oil over medium-high heat and sauté the chicken with the peppers until the chicken has browned. Stir in the tomato paste and water; mix until blended. Whisk in the peanut butter and cook covered, stirring occasionally, for 20 minutes or until the sauce has thickened to the consistency of light cream. Adjust the seasoning to taste and sprinkle with green onions before serving. Enjoy!
–Mother Africa’s table : a collection of West African and African American recipes and cultural traditions (641.596 W378m)

Smothered Pork Roast over Rice

Makes 8 to 10 servings

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt
Ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary, crumbled
2 tablespoons vegetable oil
8 tablespoons (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice

Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.–Real Cajun (LA 641.597 L756.3r).

Texas Hash Casserole

1 pound ground beef chuck
2 large onions, sliced
2 medium-size green bell peppers, seeded and chopped
1 garlic clove, minced
2 large ripe tomatoes, chopped (juices included)
1 cup raw long-grain rice
2 teaspoons chili powder
Salt and black pepper to taste

Preheat the oven to 350. Grease a 1 ½ to 2 quart casserole and set aside. In a large heavy skillet over moderate heat, break up the ground beef and cook, stirring, till the meat falls apart and loses most of its red color, about 8 minutes. Add the onions, bell peppers, and garlic and stir till the vegetables soften, about 8 minutes. Add the tomatoes plus their juices, the rice, and chili powder, season with salt and pepper, stir well, and cook about 5 minutes longer, stirring.
Scrape the mixture into the prepared casserole and bake till crusted on top, about 45 minutes.–Crazy for Casseroles (641.821 V726c).


One Response to “Entrees”

  1. Bill Lewis July 11, 2011 at 12:53 pm #

    Several good practical recipes. Thanks.

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