Mix all ingredients in large saucepan. Bring to boil over high heat. Simmer until slightly thickened, about 30 minutes. Discard bay leaves. From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node

Trim excess fat from ribs. Place ribs and salt in 4 qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1 1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on r

prepare corn by peeling back the husk( do not remove) and removing the silk. If the husks feel dry, soak the whole ears in water for 15 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. brush corn with butter mixture; salt and pepper/. re

preheat over to 400. in hot salad oil over med high heat cook onion til tender (5 mins) add rem ingred, heat to boiling, stirring constantly reduce heat and simmer 30 min, stirr occasionally. pour over wings and bake in sauce for 1 hour     stro

Heat oven to 375 degrees F. Cut one third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender.

In shallow dish, pour 1/2 cup dressing over chicken. In another dish, pour remaining dressing over corn and tomatoes. Marinate both, covered, in refrigerator at least 3 hours or overnight, turning occasionally. Remove chicken and vegetables, reserving marinades. Grill or bro

The approximate cooking time is 3 hours. Cover the washed beans with 6 8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking. b

Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed.     strongServings: 1/strong  

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: "The Yankee Ki

Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2 1/2 quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbl

Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are t

Steam the French beans until just tender, about seven minutes. Put all the beans and chick peas into a large salad bowl. Mix together the dressing ingredients and pour over the beans. Toss to mix together. Allow to stand for one hour to let the flavours mix before serving.

* Note: Use the real Frankfurters in this recipe and not the hot dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Soak beans overnight. In a 3 quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and c

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wo

* A No. 10 can is the equivalent of 7 (16 oz) cans of kidney beans or 4 (28 oz) cans. Line four 8x8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Do not line pa

1) Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING th

Trim all visible fat from the bear as it turns rancid rapidly. Whisk the other ingredients together until emulsified. Use the emulsion to marinate the meat for 2 3 hours, refrigerated. Longer marinading before cooking does not improve the meat as the remaining bear fat

Combine ingredients in a bowl or jar with a screw on lid. Shake until thoroughly blended. From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman     strongServings: 1/strong  

Place bean threads and dried mushrooms in separate bowls. Cover each with hot water. Let stand 30 minutes;drain. Cut bean threads into 4 inch pieces. Squeeze out excess water from mushrooms. Cut off and discard stems; cut caps into thin slices. Cut chili pepper in half and s

1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover. 2. The next day, remove the beaver from the brine, wash anc cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minu

Roast beaver tail over campfire, cut it open and pull the skin off. (This makes a very rich meat.) :source: Yukon Cookbook by Leona Kananen     strongServings: 1/strong  

Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, the

Blister tail over fire until skin loosens (or dip into boiling water for a couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is also good roasted over a campfire or in th

This tid bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. The

Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning. Yield: 3 cups of sauce Recipe By : CO

1. Melt butter in a 1 quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add onion and flour; mix well. Add broth and half and half gradually, stirring constantly. Cook uncovered 5 minutes at High, or until thickened; stir after 2 minutes, then every br

Microwave butter in a medium microwave safe bowl, covered with plastic wrap, on high power until butter is melted, about 1 minute. Stir in flour, salt and Tabasco sauce until smooth. Gradually pour in Half and Half, whisking until smooth. Microwave, covered with plastic wrap

Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 mniutes. Do not let the flour and butter brown at all. Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from the heat and p

In a warm saucepan melt butter. Remove from heat and wisk in Corn starch until well blended. Return to heat and wisk in 2 cups of Milk (one at a time), continue until sauce thickens. Remove from heat and wisk in Parmesan Cheese, then fold in one whipped egg. *

Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings.

In a large dutch oven or kettle, heat oil over medium high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50 60 minutes or until barley is done. Y

Roll cubed beef, with fat removed, in flour seasoned wtih salt and pepper. Place in casserole with stock and after bringing to the boil, simmer for 3/4 of an hour. Add the well washed white part of the leeks thickly sliced. Peel and dice turnip and carrot and add to the dish

Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to

This dish is almost a meal in itself. It is easy to prepare and a dramatic addition at the table. Preparation: Mix beef, rice & five spice powder; form into firm 1" balls.Peel yam; cut into chunks. Cut bean curd into 1" cubes. Wash mushrooms; remove dried

Brown ground beef and drain grease. Add beans and allow to simmer. Add cheese and allow cheese to melt.     strongServings: 4/strong  

Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook   br

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broc

Combine first 6 ingredients; stir until well blended, and set aside. Trim fat from steak. Cut steak diagonally across the grain into 1 inch thick slices. Cut slices into thin strips. Combine steak, 1 T cornstarch, 2 T water, 1 T soy sauce and 2 teaspoons sugar in a medi

*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin s **(combine all marinade ingredients in a bowl) ***(combine all seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when h

*Optional: Chopped chives or green onion tops for garnish. Cook and stir the meat until browned. Drain off the excess fat. Add Worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. Set aside in serving dish. Add 1 Tb of cooking oil