JOHN MADDEN'S STEW
1/2 t. pepper
1/4 t. salt
2 1/2 lb. round steak (cut into 1/2"cubes)
2-3 T oil
2 Lg. onions, chopped
2 Sm. bell peppers, chopped
2 stalks celery, chopped
1 Lg. clove garlic, chopped
3 Lg. carrots, chopped
4 Med. potatoes, cubed
1 Sm. turnip, chopped
1 Sm. rutabaga, chopped
3 cans Swanson beef broth
5-6 drops Tabasco sauce (more or less to taste)
1/8 t. leaf savory, crumbled
1/8 t. leaf marjoram, crumbled
3 T. parsley, chopped
Fry meat. Remove. Saute' onion, pepper, celery, and garlic 10 minutes. Place those veggies
into a stew pot and add carrots, potatoe, turnip, rutabaga, broth , Tabasco, savory, and
marjoram. Bring to boil, add meat. Cover and simmer 1 1/2 hours!
Ina's Shrimp Salad Recipe
Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.
Ingredients
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
Directions
Watch how to make this recipe.
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
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