In a skillet, put stew meat and blade meat.
Cook until light brown.
Together mix meat and crushed crackers.
Get pie crust and put meat and crackers, cooked together, and then put it in the pie shell.
Bake at about 350\u00b0 in oven for 1/2 hour.
Roll out the dough for pie crust and put on bottom of pie shell and on top of the stew meat.
Cook the ground meat with the tomato sauce, bell pepper and onion, then drain off grease.
Then put a layer of meat in the bottom of the casserole bowl, then cover it with cheese; repeat twice (2 times).
Cheese should be on top.
Then spread the biscuits as flat as possible on the top.
Then cook until brown.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
Meat Pies:.
Place the veal,
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
eftovers were refrigerated, continue with recipe method as below.
Remove
Place all ingredients in pan and cook for 1 hour, stirring occasionally.
Add warm water if necessary to prevent sticking.
Serve on rolls of your choice.
istribute garlic and onions around meat. Pour in wine mixture. Add
Cover meat, linguica and onion with water and bring to a boil. Add the soaked dried chickpeas if you are using them.
Cook until meat is fork-tender (2 1/2 to 3 hours over medium heat).
When meat is cooked, add the peeled and chopped vegetables (and canned chickpeas if you are not using dried kind).
Add more liquid as needed while ingredients are cooking.
I drain off most of the liquid when the soup is done and cook the rice in it.
Add the sprig of spearmint for last few minutes of cooking.
Use #1 blade on Saladmaster machine to grate potato, carrot, celery and crackers to a fine mesh.
Cut onion on #2 blade.
Add 2 eggs and 1/2 the bottle of soy sauce.
Mix to a consistent color. Add meat and knead thoroughly to a consistent color throughout. (Check for dry spots or lumps of unmixed meat; knead some more.)
pproximately 20 minutes.
Use meat thermometer to check the pork
inutes. Skin chourico; grind in meat grinder or food processor and
Boil ham hocks in 2 quarts water until tender.
Cut meat from bones; replace meat in pot.
Add all ingredients except cabbage and macaroni; salt and pepper to taste.
Simmer 1 hour, stirring frequently.
Add a little water if too thick.
Finally, add cabbage and macaroni and continue cooking until macaroni is tender.
Serves 10 to 12.
In a 5-quart pan, put ham hocks or bones.
Cover with water. Boil with garlic, onion, cilantro and tomatoes.
Simmer until meat comes off the bones.
Remove bones.
Cut up meat and return to pan.
Add sausage, potatoes and carrots.
Simmer until potatoes and carrots are starting to soften.
Add macaroni and cabbage. Cook until tender.
Add salt to taste.
ntil juices are gone and meat is brown. Add water, wine
nd a thermometer inserted into meat reads 145\u00b0F for medium
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.
Cover ham hocks with water and bring to a boil.
Simmer until meat is tender and begins to fall off bones.
Take out bones and remove any remaining meat to return to pot.
Add tomato sauce, potatoes, sausage, carrots, onion, celery and macaroni.
Simmer until potatoes and macaroni are almost done.
Add cornstarch to thicken. Season with salt and pepper. Add kidney beans and simmer for 5 minutes more.
Serves 6 hungry adults.
In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
ver pork, make sure all meat is coated, and seal the