Recipes

Front 1

Spaghetti Meatsauce

Back 1

- Spaghetti and Meatsauce
6 quart pot
3 (4?) cans of tomoatoe sauce.
1 can of diced tomatoes
2 med or one LARGE yellow onion
4 celery sticks
Whole globe of garlic
2.7 to 3 pounds ground turkey or beef
1 cup of canned portabella shrooms

7 tsp Oregano
5 tsp Basil
2 tsp of lemon pepper
2 tsp of broken bay leaves, or two whole bay leaves. (try 3 tsp)

Brown meat with chopped onions and celery. Season with Laury's SS and Paprika

Simmer on Med for 1hr. Taste at 30min and adjust as needed.

Front 2

Texas Chaingang Chilli

Back 2

- Texas Chain Gang Chili <-- Try with sun-dried tomatoes, sundried tomatoe paste
and 4 Habaneros) (modified)
1/4 cup rendered bacon fat or olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 cups)
8 medium garlic cloves, peeled and minced (Use the whole globe, not 8 cloves)
8 fresh jalapenos, stemmed and minced (3 whole bell peppers, multi-colored)
3 Habaneros
2 3.5oz bags of California sun-dried tomatoes Julienne-cut
1 1/2 poundes chili-grind beef
1 1/2 pounds well-marbled beef chuck, trimmed of
most external fat an cut into 1/2 inch cubes
2tsp salt (Laury's seasoned salt to taste)
5tbsp mild, unseasoned chili powder
2tbsp ground cumin from taosed seeds
2tbsp dried oregano, pref Mexican
4tsp cayenne pepper or to taste
1 can 28oz -->Italian plum<-- tomatoes, crushed and well-drained (tomatoe paste and sauce to desired consistency
no more than one can of paste))
4 cups beef stock or canned beef broth
2 cans (16 oz each) dark red kidney beans, -->rinsed and drained<--

1.) In large skillet over medium heat, warm the bacon fat. Add the noions, garlic, and jalapenos.
lower the heat slightly, and cook, stirring once or twice, until very tender, about 20min.
DRAIN.
2.) Meanwhile, set a 4 1/2 to 5 quart heavy flameproof casserole or Dutch oven over medium heat.
Add the chili-grind beef and cubed chuck, season with salt and cook, uncoverd, stiffing often,
until the meat is evenly crumbled and has lost all pink color, about 20 minutes.
3.) Scrape the onion mixture into the casserole with the beef. Stir in the chili powder, cumin,
oregano, and cayenne pepper and cook, stirring, for 5min. Stir in the tomatoes and beef stock
and bring to a boill. Lower the heat and simmer, uncovered, stirring occasionally, for 1 1/2 hours.
4.) Taste, correct the seasoning, and continue to simmer, stirring often, for another 30min, or until the
meat is tender adn teh chili is reduced to your liking. Stir in the kidney beans and simmer for another
5min.

Front 3

Salmon

Back 3

- Cajun/BBQ Roasted Salmon

2 1/4 cups of marinade. 1 part lemon juice, 2 parts pineapple juice. 9/4 of cup goes to 6/4 pineapple juice and 3/4 lemon juice.
4 (6 oz.) salmon fillets
2 tbl. brown sugar 3.56
4 tsp. chili powder 7.12
2 tsp. grated lemon rind 3.56
3/4 tsp. cumin 1.34
3 tsp table salt 5.34
1/2 tsp. salt <-- Substitue with Luzianne Cajun seasoning
1/4 tsp. cinnamon .445

Blend pineapple juice, lemon juice.
Combine marinade and fillets in a zip-lock bag; seal and marinate in fridge
1 hour, turning occasionally.
Preheat oven to 400. Remove fish from bag; discard marinade.

Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in
a bowl. rub over fish; place in an 11x7 baking dish coated with
cooking spray. Bake for 12 minutes or until fish flakes easily when
tested with a fork.

Front 4

Spicy Baked Tilapia

Back 4

14 ounces tilapia fillets
1 teaspoon dried oregano
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons butter
3 tablespoons lemon juice

1. Combine oregano, chili powder, cayenne pepper, and salt.
2. In a shallow bowl combine the melted butter and lemon juice.
3. Dip fish into butter mixture,then press into the spice mixture.
4. Place in a shallow casserole sprayed with non-stick cooking spray.
5. Bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.

Front 5

Flank Steak Marinade

Back 5

3/4 cup oil
2 tablespoons Worcestershire sauce
1/2 cup soy sauce
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dry mustard
2 tablespoons lemon juice
1 teaspoon parsley

1. Mix oil, Worcestershire sauce, soy sauce, vinegar, garlic, mustard,lemon juice and parsley together in a large zip lock bag.
2. Marinade beef over night.

Front 6

Roast Beef

Back 6

4-6 servings
6 hours 10 minutes 10 mins prep
3 1/2-5 lbs rump roast or sirloin tip roast
2 cans Franco-American beef gravy <-- Only this brand of gravy will work.
1 (4 ounce) can sliced
mushrooms
1 envelope Lipton Onion Soup
Mix
1/2 cup Italian dressing (Wishbone)
1 tsp of salt
carrots (optional)
potatoes (optional)


Try making a second batch of gravy and slow-simmering it along-side rest of roast beef. Cook time needs to be drastically reduced. Meat ends up hard crusted and dry ed out, with the 75 minutes/pound method. Halve that time and check meat when elapses. Slice carrots long and slender and add yam crescents along with carrots when 1hr of cook time remains. Do not boil yams, this time.

1. Mix gravy, mushrooms,
soup mix, salt and Italian
dressing; pour over beef
roast.
2. Bake 1 hour 15 minutes
per pound at 300
degrees.
3. Add carrots and/or
potatoes during last
hour if desired.