Category Archives: One Pot Meals

France- Lamb and Bean Stew

lamb_bean_stew

1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni

Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.

Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.

From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frank-Veggie Hot Pot

This quick-to-fix meal is economical and tasty. you can use either turkey or beef frankfurters.

For 4 servings you will need:
1 lb turkey or beef frankfurters
1 can (10 1/2 oz) chicken broth plus water to equal 3 cups liquid
1 cup elbow macaroni
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. (10 oz) frozen mixed vegetables
1 small onion, diced
1/3 cup each sour cream and mayonnaise, optional
Chopped fresh parsley, chives or green pepper

Tips: You may use cooked, diced turkey or pork in place of the frankfurters, if desired or other shapes of pasta for the elbow macaroni. Whole wheat macaroni adds a nice flavor and color as well.

For 2 servings:
Half of the ingredients

For 8 servings
Double the ingredients but use only 5 1/2 cups liquid. Increase cooking time to 20 min.

Preparation:

1. Cut frankfurters into 1-inch pieces. Set aside.

2. Heal to boiling chicken broth and water in heavy saucepan or Dutch oven. Add macaroni, basil, salt and black pepper. Return to boiling. Cook, uncovered, for 5 min.

3. Stir in frankfurters, vegetables an onion. Simmer 5 min. longer until macaroni is tender, vegetables are cooked and water is almost all absorbed.

4. Fold in sour cream and mayonnaise, if used. Garnish with chopped fresh parsley, chives or green pepper before serving.

Good served with: Chilled spiced tomato juice, green salad, fresh fruit for dessert.


©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Spiced Frankfurters In A Hurry

A simple but interesting treatment is given to frankfurters as they gently simmer in a flavorful sauce of tomatoes, onions, green pepper and celery. Aromatic oregano and paprika add more good flavor to this quick and easily prepared one-pot meal.

For 4 servings you will need:
1 to 1 1/4 lbs frankfurters
2 Tbsp. butter or margarine
2 medium onions, sliced
1 clove garlic, minced or pressed
1 green pepper, sliced
2 to 3 stalks celery, sliced
1 can (16 oz) whole tomatoes with liquid
1 tsp. dried oregano leaves
1/2 tsp paprika
Dash black pepper
Salt to taste

Tips: If you like, you can substitute other smoked sausage for the frankfurters and used canned ready-cut tomatoes for whole.

Preparation:

1. Cut each frankfurter into thirds. Melt 1 Tbsp. of the butter in a skillet. Lightly brown the frankfurters. Remove and keep warm.

2. Add remaining butter. Saute onions till lightly browned. Add the garlic. Saute 1 min. longer. Stir in green pepper and celery. Cook 3 or 4 min. more or until tender-crisp.

3. Add tomatoes with liquid, oregano, paprika, black pepper and salt to taste. Simmer until heated through. Serve immediately.

Good served with: Noodles or rice.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients but use 1 large clove of garlic.


©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Boiled Bacon

Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.


Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

Skillet Franks and Potatoes

1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.


©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Frank Fiesta

8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.


©1975 General Mills, Inc. All rights reserved. Printed in U.S.A.

Mimi’s Pot Roast

A different and delicious pot roast, this unusual combination will surprise and delight your family. Serve with a green salad for a complete dinner.

For 6 servings you will need:
3 1/2 lbs. blade cut or round bone pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic salt, optional
1 bottle (12 oz.) chili sauce
3/4 cup water
3/4 cup brown sugar
4 to 6 raw potatoes, peeled and cut in quarters
3 carrots, cut in 1/2 inch diagonal slices
1 cup pitted prunes, cooked

Preparation:

1. Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired.

2. Cook, uncovered, at 350°F for 30 minutes. Turn and brown the other side in the same manner.

3. Mix together chili sauce and water. Pour over meat.

4. Pat brown sugar on top of meat and stirring some into sauce.

5. Cover. Roast for about 2 hours, basting frequently.

6. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

7. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Tips: This dish is just as delicious reheated the following day or two. To cook prunes, cover with water. Simmer about 30 minutes.


©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.