Herbal Recipes

Country Corn Chowder 2 frankfurters, thinly sliced                  2onion,chopped                                                                                                                            2 stalks of celery, chopped                                                                  1 bay leaf, crushed                                                           4 Tbs. of butter                                     2 medium potatoes, diced                               2 cups chicken broth 1/2 tsp. thyme 3 Tbs. flour  1 cup hot milk 1/2 tsp. salt 3 cups freshly cut or frozen corn Saute' frankfurters in bottom of large saucepan. Then saute' onion, celery, and green pepper in the butter. Add diced potatoes, chicken broth, bay leaf and thyme. Cover and cook over low heat until potatoes are tender. Add corn and simmer 10 minutes. Make a paste of the flour and milk and gradually stir into mixture. Salt to taste. Heat, but do not boil. This is a good recipe from the book "Old Country Store Recipes" Bear Wallow Books.

Beef or Pork Pot Roast   3 – 3 ½ lb. roast (chuck, arm or rump beef roast or pork loin) 2 Tbs. oil 1 onion quartered 1 bay leaf 4 – 5 carrots (optional) 4 – 5 potatoes (optional) Salt & pepper to taste In Dutch oven or large pan, brown meat well on all sides in hot oil. Add onion, bay leaf and 1 cup of water. Cover pan and cook for 2 hours, turning meat once and adding water occasionally to keep it from drying and burning. Optional:  Peel carrots and cut in half across and lengthwise. Peel potatoes and cut into chunks about 2 inches across. Place vegetables in pan around and under meat. Add 1 cup water. Add salt and pepper and cook about 30 minutes more, adding more water if needed. Remove meat and vegetables from pan. Gravy:  Add enough water to meat drippings, onions and brown bits left in pan to equal about 2 cups liquid. Stir in ¾ tsp. salt. In a jar, mix 2 Tbsp. corn starch or flour with ¼ cup cold water. Shake well until mixture is smooth. Slowly pour into pan, stirring constantly. Cook 3 – 5 minutes for corn starch or 5 – 7 minutes for flour, until gravy is thickened. This recipe is from the book “Grandma’s Old-Fashioned Recipes” from Bear Wallow Books.

 

Split Pea Soup 1 lb. dry split peas                           2 cups carrot, chopped 1 meaty ham bone                           2 tsp. salt 3 quarts water                                  ½ tsp. pepper 4 ribs celery, chopped                     1 bay leaf                       2 medium onions, chopped  Combine all ingredients in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer for 2 hours. Remove bone and cut ham into small pieces. Return meat to pot. Cook for 30 minutes.  This is delicious “Old Recipes from Family Farms” (with historical notes) from Bear Wallow Books

 

Lamb Stew with Sweet Peppers   In the best Greek tradition, this full-bodied, flavorful stew brings out the rich taste in its fresh ingredients.   2 pounds of boneless lamb cut into 1½ inch cubes Salt and freshly ground pepper 5 Tbs. olive oil 4 bell peppers (use a combination of red, yellow, and green), seeded and cut into chunks 4 cloves garlic, minced 2 large onions, chopped 3 Tbs. chopped fresh basil 1 ½ Tbs. chopped fresh oregano 1 Tbs. chopped fresh thyme 1 bay leaf 3 Tbs. flour Grated zest and juice of 1 orange 1 1/3 cups chicken stock 1 cup dry white wine  GARNISH: 1 Tbs. chopped parsley  Season lamb with salt and pepper. In a stock pot or Dutch oven, heat 2 Tbs. of olive oil. Add the lamb in batches and brown well on all sides. Remove lamb from pot and set aside. Heat 2 more Tbs. of oil in pot. Add bell peppers and sauté’ for about 8 minutes, until lightly browned. Remove from pot and set aside. Heat 1 more Tbs. of oil; add garlic, onions, basil, oregano, thyme and bay leaf. Sauté’ until onions are softened. Return lamb to pot.  Sprinkle with flour and continue cooking for 3 minutes, stirring frequently. Stir in orange zest and juice, chicken stock, and wine. Bring to a boil, then cover and simmer until meat is tender, about 45 minutes. Remove bay leaf. Add bell peppers and heat through. Taste for seasoning, adding salt and pepper if desired. Top with parsley and serve. Serves 6 This recipe is from the book " More Recipes From A Kitchen Garden" written by Renee Shepherd & Fran Raboff