All posts by Wayne

paella

main courses, tastes scrumptious
  • 1/2 c rice per person
  • 1-1/2 c chicken stock per Å“ cup of rice
  • 5 threads saffron per person, dissolved in Å“ cup white wine
  • 4 T olive oil, to cover bottom of pan
  • 1 piece of chicken, such as a thigh, per person
  • 1 soft chorizo, such as Bilbao or Amaia Home Style, per person
  • 1/2 t Spanish sweet pimentón (paprika) per person
  • 1 clove garlic per person, minced
  • 1/4 c chopped onion per person
  • 1/4 c grated tomato per person
  • 2 shrimp per portion
  • red piquillo peppers cut in strips
  • artichoke hearts, green beans or peas
  • lemon wedges for garnish

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frannie soup

fall, main courses, tastes good, winter
  • 2 cups potatoes diced
  • 1 cup sliced
  • 1 stalk celery diced
  • 1/4 cup onion chopped
  • 1/4 t pepper
  • 1 t salt

Cook all ingredients in 1 1/2 cup of water until tender.

  • 2T butter
  • 1/4 cup flour

Stir together in saucepan to make a roux

  • 2 cups milk

Add milk. Cook until smooth and thickened.

  • 1 cup grated parmesan cheese

Add cheese. Melt.

Add cheese sauce and creamed corn to undrained vegetables. Heat through.

Makes 7 cups.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.

beef stew

easy, fall, main courses, tastes good, winter
  • 1/4 cup vegetable oil
  • 3 T flour
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth (can substitute red wine for some of the broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots

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