Wednesday, August 31, 2011

If using lentils in place of the ground beef simmer the lentils in water until almost tender and then add 1 Tbsp taco powder to the water to finish cooking.

1 (12 oz) box. Jumbo pasta shells (about 35) 
1 can refried beans
1 lb hamburger OR 3c. cooked lentils
2 Tbsp Taco seasoning
12 oz. cheddar cheese
1 can enchilada sauce

Cook Pasta shells in lightly salted water until al dente. Drain and toss with a little butter or olive oil.
Heat hamburger with 1 Tbsp of the taco seasoning. Cook, crumbling, until no longer pink and cooked throughout. Add 1/2 cup of water and remaining taco seasoning and simmer over medium heat until most of the liquid is gone. 

Divide between the shells a scoop of beans, filling each shells about halfway, then a sprinkling of cheese and top with hamburger. Place in a 9x13. Pour the can of enchilada sauce over the shells. Cover with tin foil and bake at 350 for 20 minutes, uncover and bake just until cheese is starting to melt. 

Remove from oven and let cool for 15 minutes. 

Serve over a bed of lettuce, top with fresh tomatoes and ranch.

Sunday, August 21, 2011

Southern Brunswick Stew

The first time I ever had Brunswick stew was when I lived in Virginia and the scouts there used to sell it. Once we moved from there I pretty much forgot about it. Until I moved to Georgia, about an hour from Brunswick, and despite Virginia making the same claim, they maintain that they are where the stew originated.

It's also a great way to use up the extra squirrel and possum you might have laying around your fridge.

Again, sorry about the cell phone pictures not being all that inviting, it really has a nice reddish orange color and tastes great

3 c. chicken broth

3 c. beef broth

1 c. frozen lima beans

1 c. catchup
2 Tbsp. yellow mustard

1 tsp. apple cider vinegar

1 c. frozen corn

2 cloves garlic, minced

2 tsp Worcestershire Sauce

1/2 tsp. liquid smoke
dash tabasco
2 Tbsp dehydrated onions
1 carrot, diced
2 tsp brown sugar
1 potato, diced small

1 bottle beef OR 2 - 3 c. cooked shredded beef

1 c. cooked shredded chicken

Bring the chicken and beef broths to a boil.

Add the lima beans and boil for 10 minutes.

Add the corn, catchup, mustard, vinegar, garlic, Worcestershire, liquid smoke, tabasco, onions, carrot, brown sugar, potato, beef and chicken . Simmer together until the potatoes are very tender, about 20 minutes.

Watch carefully and make sure it doesn't boil dry, if it starts to add more broth.

OR dump everything in a crock-pot and cook on low for 5 hours or on high for 3