in our series which asks — If we work through the medium of daily
events, are there more significant daily events in child and youth care
work than mealtimes? This month, more ideas from Sullivan House.
2 lbs. round steak (cut into serving sizes)
3/4 tsp. salt
Medium size onion (cut into chunks)
2 tbsp. vegetable oil
Dash of pepper
1 green pepper (chopped fine)
1 cup cold water
1- 28 oz. can of stewed tomatoes
Mix flour, salt and pepper together. Dip pieces of
steak into the flour mixture then pound
into the meat. Brown the meat in oil then place into a roaster. Add the remaining
ingredients ... onion, green pepper, water, ketchup and stewed tomatoes ... to the roaster.
Cook in oven at 325 degrees for 2 hours.
2 cups flour
1 tsp. salt
4 heaping tsp. baking powder
3 tbsp. sugar (optional)
4 tbsp. shortening
Mix These ingredients until fine ... using a pastry
blender or two knives. Add one cup of
milk to one beaten egg then add this to the dry mixture. Roll out and cut. Bake in a hot
oven at 400 degrees for 12-15 minutes or until golden brown.
Annie Mac's sticky chicken
3 lbs chicken wings, washed and dried
Mix together 1 cup of brown sugar and 1 tsp. Of dry mustard... sprinkle this over the wings.
Cover and place in the refrigerator overnight.
1 tsp. vinegar
2 tbsp. corn syrup
1 tsp. soy sauce
1 tsp. garlic salt
Sprinkle this mixture evenly over the wings. Bake at
350 degrees for one hour. Baste and
turn frequently. Serve with rice.
2 lbs. fresh spare ribs, washed and dried
2 tins of tomato soup
2 tins hot water (use soup tins to measure)
Simmer on the stove using low heat. While simmering add:
Dash of ketchup
3/4 tsp. pepper
3/4 tsp. poultry seasoning
1 tsp. white sugar
2 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1 large onion (cut into chunks)
Place ribs on bottom of a roaster then pour the
sauce over them. Bake for 2 hours at 350
degrees ... keep covered for the first half hour then uncover for the remaining cooking time.
Serve with rice.
4 hot italian sausage (sliced) OR 1 lb. of chicken (sliced and cubed)
1 large onion
2 cloves fresh garlic (minced)
2 cups chicken stock
1 cup long grain rice
2 chopped tomatoes or 1- 8 oz. tin of tomatoes
1 bay leaf
Tsp. red pepper flakes or tsp. hot pepper sauce
In a large frying pan containing 1 tbsp. oil, cook
meat over medium heat until brown.
Pour off fat. Add the onion and garlic ... cook until softened. Add the chicken stock, stirring
up bits from the bottom of the pan. Stir in rice, tomatoes, bay leaf, tumeric and pepper
flakes or sauce. Cover and simmer for 20 minutes or until the rice is tender. Add salt and
pepper to taste.
... and finally, Sharene (known on CYC-NET's daily discussion group as bean!) writes: "OK, here's a good cheap recipe ... "
1 pound ground beef
1 bag plain tortilla chips
1 (each) red and green peppers
1 can corn
1 block cheese (marble's my fave)
1 can or 3 fresh tomatoes
1 bottle salsa
Fry the ground beef until it's all cooked, drain, put it in a casserole dish. Chop tomatoes & peppers and stir in. Save the juice from the can of tomatoes, or if you have fresh ones, add some salsa. Stir up the mixture until you get it to whatever consistency you like. Lay the tortilla chips on top, covering the whole mixture. Put as many or as few as you like. Shred the cheese all over the top (I put lots) and put it in the oven at 350 until the cheese melts. You can save the mixture afterwards and use it as a dip for the rest of the tortilla chips.