Brown ground beef and onion in large skillet. Add remaining ingredients. Mix well.
Bring to boil. Cover and simmer on low 1 hour or till desired consistency.
Brown beef. Drain. Add remaining ingredients. Stir.
Combine pineapple, brown sugar and honey. Pour over ham. Bake 30 minutes
for each pound of meat at 300°. Baste with juices during cooking.
| 1 chicken cooked and de-boned (save broth) | |
| Dumplins: | Gravy: |
| 1 cup four | ½ cup flour |
| 2 tsp. baking powder | 1 cup cold water |
| ½ tsp. salt | 1½ salt |
| ½ cup milk | 1/8 tsp. pepper |
Bring broth and cooked, cut-up meat to boil. Add dumplins' by tablespoons. Cover
and simmer 10 minutes or till dumplins' are done. Remove meat and dumplins' to serving bowl.
Add 1 cup cold water, then flour, salt and pepper. Whisk and cook till thickened. Pour over
chicken-n-dumplins'.
Prepare rice and set aside. Core cabbage. Place cabbage in water in large pot and
soften outer leaves over low heat. Remove outer leaves as they're softened. Mix beef,
rice, salt, pepper and milk. Place 1 tbsp. filling on each cabbage leaf and roll. Place seam
side down in pressure cooker (use steamer rack). Add 1 cup water, and then sprinkle brown
sugar over cabbage rolls. Pressure cook for 10 minutes.
Roast peppers over gas burner or under broiler. Cool. Peel skins. Cook ground beef and garlic.
Drain. Add stuffing mix, ½ cup beef gravy and carrots. Spoon into bell peppers. Add tomato
sauce, pepper and chili powder to remaining gravy mix. Spoon over peppers. Top with cheese.
Bake 350° for 20 minutes.
Preheat over to 425°. Mix chicken, green chilies and salt. Combine enchilada sauce
and evaporated milk. Fry tortillas in small amount of oil for a few seconds each side. Drain.
Dip each tortilla in sauce mixture; fill with ¼ cup chicken mixture. Roll, place seam side down
in 13x9 inch baking dish. Pour remaining sauce over. Sprinkle with cheese.
Bake 15 minutes or till bubbly.
Slice pepper crosswise into rings. Lightly sauté in oil. Remove and drain. Brown chicken
on both sides in oil. Place remaining ingredients in blender till smooth. Pour over chicken
in skillet. (Drain oil from skillet first). Heat to boiling. Reduce heat. Gently boil 5 minutes or till
chicken is tender. Place chicken on serving platter. Arrange peppers on top.
Wash and dry chicken pieces. Sprinkle lightly with salt and pepper to taste. Melt butter
in skillet. Add oil and garlic. Heat. Brown chicken on both sides 10 minutes. Sprinkle with rosemary.
Gradually add a little water. Cover and simmer on low 25 minutes or till tender. Gradually add
a little more water if necessary to prevent burning.