Recipe1

RECIPES from the "End of Season" DOG - page 2

Stew's Chick Pea and Bacon Soup (with Lentils)

1 lb. bacon, cooked, drained and chopped 1 lb. dried chick peas (garbonzos)
1/2 cup dried lentils
2 onions, chopped
2-3 cloves of garlic-minced
1 tsp. coarse black pepper

1 bay leaf
salt to taste
1 - 15 oz. can of beef broth
2-3 Tbs. cooking oil
(or use bacon drippings)
water

Using a 10" Dutch oven @ about 350 degrees. Soak chick peas in advance (overnight is good)

Using bottom heat, cook bacon, drain and reserve. Either remove grease and add oil or use some of the drippings to saute the chopped onion and minced garlic, cook until soft and browned. Add chick peas and all spices (except salt), add the can of broth and then cover with water. Simmer 1 hour, then add the bacon and lentils, cover an cook 3 more hours (add water as necessary). Check for doneness and add salt to taste. If done, reduce heat and keep at a low simmer until you are ready to serve.

Stew's Corn Pudding

1 Jiffy corn muffin mix
1 can creamed corn
1/4 tsp. chili powder
1/4 tsp. ground cumin
3/4 cup shredded cheddar

1 egg
1/4 cup of water
(optional - 4oz. can of green chilis

Using either a 10" or 12" Dutch oven at 350 degrees--I cook it in a legged baking dish (you will probably want to use a baking dish and a trivet).

Mix all ingredients together and pour into a greased baking dish. Place on a trivet and bake for 35-40 minutes.

Siemsen's Potato Pockets

4 meduim potatoes
8 oz. thin sliced salami and/or ham
3 slices provalone
1 small onion, thinly sliced
basil

salt to taste
pepper
paprika
1/2 cup grated Parmesan cheese

Slice potatoes horizontally, not quite through, at 1/4" intervals. Insert meat, sliced cheese, and onion slices, dividing equally between potato slices. Season each potato as desired wtih basil, salt, pepper and paprika. Sprinkle Parmesan cheese over the potato "fans". Wrp each potato (cheese sides up), loosely in foil, folding edges to enclose completely. Bake at 450 degrees until done.

Muriel's Marinated Flank Steak

1 large Flank Steak         1 large bottle of teriyaki sauce    2 tsp. sesame seeds
2 tsp. sesame oil             3 sliced green onions                   4 cloves of garlic--grated
1/4 cup sugar

Mix all ingredients together and marinate flank steak for at least 4 hours.   Muriel uses a Lodge hibachi (obviously you can use a grill or ?).   Grill for a minimum of 8 minutes per side - let stand 10 minutes, then slice against the grain. Serve

Muriel's Roasted Garlic

4 complete bunches of garlic garlic oil or olive oil salt

Crumple a piece of tinfoil and put in the bottom of an 8" Dutch oven for the garlic to sit on.

Take 4 full cloves of garlic (with skin still on) and lice 1/4 of the top off to expose the cloves. Drizzle a small amount of garlic oil or olive oil over it and sprinkle with salt. Bake in the Dutch oven for about 35 minutes or until nicely browned.

Serve with toasted slices of baguette.

Muriel's Roasted Asparagus over Mushrooms and Onions

1 lb. asparagus, trimmed        12-16 oz fresh mushrooms       1 med. onion, sliced
Olive oil                                 2 Tbs. Butter                                  salt

Wash and trim asparagus, drizzle with olive oil and salt. Roast on hibachi or grill until "al dente."    In a Dutch oven, add 2 Tbs. butter and 2 Tbs. olive oil--saute sliced mushrooms and quartered onions for about 5 minutes, lay asparagus over and serve.

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