recipes

To make stew:

• Melt shortening in a Dutch oven or large, deep skillet with a lid.
• Add the meat cubes and brown well on all sides.
• Sprinkle flour, salt, and pepper over the meat; add the boiling water and lemon juice and then cover the pot, lower the heat, and simmer for about 3 hours.
• Check occasionally to see if additional water is needed.

To make dumplings:

• In a medium-sized mixing bowl, stir together the flour, baking powder, and salt.
• In another bowl, mix together the egg, milk, and melted butter.
• Make a well in the center of the dry ingredients and pour the egg mixture into the well.
• Mix just until incorporated—you don’t want to overmix the dough.
• Drop dough by large spoonfuls into simmering stew; cover the pot and allow the dumplings to cook without raising the lid for 15 minutes.
• (You might need a bit more cooking time, especially if the dumplings are on the large side, but it’s better to have smaller and more dumplings than large ones.

• Place the flour, salt, pepper, and thyme in a medium-sized mixing bowl or gallon-sized plastic bag and mix or shake to blend.
• Add the beef cubes, working in batches, and shake or stir to coat.
• You can set the coated pieces on a cookie sheet as you continue coating all the beef cubes.
• In a large stockpot, heat the oil and add the beef cubes; brown on all sides.
• (You may need to add a bit more oil, especially if you brown the beef in batches.
• ) Next, add all remaining ingredients, except for the peas, and simmer, covered, for about 1½-2 hours.
• Add the peas and continue to simmer the stew until peas are done, about 10-15 minutes more.

• Brown beef cubes in olive oil.
• When meat has been browned on all sides, add the rosemary, onions, and garlic and cook for 2 to 3 minutes, stirring constantly.
• Stir in broth, tomato paste, and pepper.
• Cover and cook for 45 minutes or until meat is thoroughly cooked and tender.
• Add the turnips and carrots and cook about 20 minutes or until the vegetables are tender, stirring occasionally.

• Dredge the beef cubes in the flour to coat the meat thoroughly, either by stirring in a mixing bowl or shaking the beef and flour in a gallon-sized plastic bag.
• Remove the meat and discard the extra flour.
• Heat the oil in a heavy stockpot or Dutch oven; add meat and brown on all sides.
• (You may have to work in batches.
• If so, you may need a bit more oil.
• ) With a slotted spoon, remove the meat and set aside for now.
• Add the onions and garlic and cook until the onions are limp.
• Add remaining ingredients and simmer for about 1-1½ hours.
• Keep the simmer as low as possible and stir occasionally.
• If it seems as though the broth is evaporating more than you want, cover the pot with a tight-fitting lid, reduce the heat a bit more, and continue cooking until done.

• Soak the beans in water overnight.
• Or, if you want to make the stew today, you can put the dried beans in a large stockpot, cover with water, and bring the mixture to a boil; cover the pot, turn off heat, and let the beans sit for an hour.
• Both of these methods help the beans to soften and cook more evenly and quickly.
• Whichever method you use, when the time is up, drain and rinse the beans and set them aside.
• In a large stockpot, heat the olive oil along with a splash of the broth; add the onions, carrots, celery, and bell pepper and cook until the vegetables are limp.
• Add the garlic and continue to cook, stirring gently, for 1 minute.
• Add the beans, 4 cups of the remaining broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano to the pot; cover and simmer until beans are cooked, about 1½ -2 hours. (Variables such as how old and dry the beans are, how long they soaked, and what variety you use make this timing approximate only. )
• Add more broth if needed during the cooking process.
• When beans are thoroughly cooked, add a splash of lemon or lime juice if desired. (I think it helps to brighten the flavors, so I usually add some. )
• Ladle into individual bowls and serve with garnishes of your choice.

To make stew:

• In a medium mixing bowl or gallon-sized plastic bag, mix together the flour, salt, thyme, and pepper.
• Add the pork cubes and stir or shake to coat pork evenly.
• Place coated pork cubes on waxed paper and reserve remaining flour mixture to be used a bit later.
• In a Dutch oven or large saucepan, heat oil over medium-high heat; add pork cubes and cook, stirring occasionally, for about 5 minutes or until browned on all sides.
• Add all remaining stew ingredients except for the reserved flour and 2 tablespoons water.
• Bring to a boil; reduce heat, cover, and simmer 45-60 minutes or until pork is tender, stirring occasionally.
• In a small bowl, mix together the reserved flour mixture and 2 tablespoons water and blend until smooth.
• Add to the stew; cook and stir for several minutes until stew is slightly thickened.

To make cheese dumplings:

• Mix together the flour, baking powder, and salt.
• Add the buttermilk, cheese, and parsley (if using) and stir just until moistened.
• Drop by tablespoonfuls into hot stew.
• Cover Dutch oven tightly and cook 25-35 minutes or until dumplings are fluffy and no longer doughy.
• Don’t peek sooner than 25 minutes.

• In a soup pot, melt butter and then add the zucchini and onion and cook until the vegetables are tender, stirring gently but regularly.
• Add the lemon juice and chicken broth and bring to a simmer; cook, covered, for about 15 minutes.
• Reduce heat slightly and add the cream; heat until thoroughly hot.
• Add salt and pepper to taste, and serve.

• Place the beans in a large soup pot and add the water.
• Bring to a boil and then turn off the heat.
• Cover the pot and let sit for an hour.
• Drain water from the beans, refill the soup pot with fresh water, and return the beans to the stove.
• Once the mixture begins boiling, turn down the heat so the beans simmer.
• Now is the time to add the ham hock, celery, and onion.
• Simmer the beans, covered, for 2 or more hours, stirring occasionally, or until the beans are tender.
• Remove the ham hock and celery from the soup.
• Discard the celery, let the ham hock cool enough to take off any meat, and add the ham back into the pot.
• When ready to serve, salt and pepper to taste.

• In a large soup pot, melt butter; add onion, celery, and carrots.
• Cook, stirring occasionally, until onion is soft and translucent.
• Add the potato, tomatoes, broth, and basil.
• Bring to a boil and then reduce heat, cover, and simmer for 15 minutes.
• Add the cauliflower or broccoli and zucchini and simmer, covered, for 10 minutes.
• Add the peas and simmer until tender.
• (This won’t take but a few minutes.
• )
• Season to taste with salt and pepper, and serve.
• A bit of Parmesan cheese sprinkled on top of the soup adds a nice garnish if desired.

• In the top of a double boiler add the milk and onion; heat until it begins to simmer, but don’t let it come to a full boil.
• Rub together the butter and flour to make a paste.
• Add the paste to the milk mixture while stirring.
• Add the grated turnips and salt, and cook while you continue stirring until the turnips are soft, about 10-12 minutes.
• Just before serving, remove the onion and stir in the parsley.