Post by April B. on Dec 17, 2003 13:15:31 GMT -6
From: "nancys_kitchen"
Date: Mon Dec 15, 2003 9:47 pm
Subject: Nancy's Kitchen, December 15, 2003, Part 1 of 2
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All Easy Cooking Recipe Exchange Newsletter, December 15, 2003
Part 1
For Sharron in Stover, MO:
Popeye's Red Beans and Rice
(His recipe was similar to the recipe posted in the newsletter
yesterday.)
Check the archive at groups.yahoo.com/group/nancys_kitchen/
POPEYE'S CAJUN GRAVY
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté <br>chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove
gizzard from the pan and let cool. Finely mince the gizzard after it
has cooled.
Combine ground beef and ground pork. Mix with your hands until well
mixed.
Add bell pepper to the saucepan and sauté it for 1 minute. Add
ground beef and pork to the pan and cook brown. Mash meat into tiny
pieces as it browns.
Add water and beef broth to the saucepan, then immediately whisk in
cornstarch and flour.
Add remaining ingredients and bring to a boil. Reduce heat and
simmer gravy until thick -- about 30 to 35 minutes.
(Tony) Bromeland, DeKalb, IL
Date: Mon Dec 15, 2003 9:47 pm
Subject: Nancy's Kitchen, December 15, 2003, Part 1 of 2
ADVERTISEMENT
All Easy Cooking Recipe Exchange Newsletter, December 15, 2003
Part 1
For Sharron in Stover, MO:
Popeye's Red Beans and Rice
(His recipe was similar to the recipe posted in the newsletter
yesterday.)
Check the archive at groups.yahoo.com/group/nancys_kitchen/
POPEYE'S CAJUN GRAVY
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté <br>chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove
gizzard from the pan and let cool. Finely mince the gizzard after it
has cooled.
Combine ground beef and ground pork. Mix with your hands until well
mixed.
Add bell pepper to the saucepan and sauté it for 1 minute. Add
ground beef and pork to the pan and cook brown. Mash meat into tiny
pieces as it browns.
Add water and beef broth to the saucepan, then immediately whisk in
cornstarch and flour.
Add remaining ingredients and bring to a boil. Reduce heat and
simmer gravy until thick -- about 30 to 35 minutes.
(Tony) Bromeland, DeKalb, IL