[Karkarius]

Here are some recipes that I've gotten in a text file.

MERLE HAGGARD'S RAINBOW STEW

1 lb. kielbasa or chorizo or andouille sausages,
cut into 1/2-inch cubes
5 T. canola oil, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
3 C. chicken broth or water
3 T. all-purpose flour
1/2 C. chopped red bell peppers
1/2 C. chopped yellow bell peppers
1/2 C. chopped green bell peppers
1/2 C. chopped purple onion
1 C. diced carrots
1/2 C. chopped celery
2 cloves garlic, minced
1 C. cubed jicama
2 T. chopped parsley or cilantro , if you like the taste
1 (16 oz.) can dark red kidney beans
1 bay leaf, crumbled
1 tsp. summer savory, crumbled
5 tsp. ground red chile pepper, if available (or substitute
chili powder, salt, black pepper, and red pepper sauce
to taste)
1/2 C. chopped green onions

Brown sausage in 2 tablespoons of oil over medium heat in
Dutch oven. Remove and set aside.

Add chicken to pan and cook until golden; remove and drain
pan; return meat to pan and add liquid. Cook until tender.

Meanwhile, put remaining oil and flour in a skillet over
medium heat; cook briefly, stirring constantly; add
vegetables and parsley and cook 10 minutes.

Combine vegetable mixture with kidney beans and spices
with the meat in the Dutch oven; bring to a boil; simmer,
uncovered, for about 45 minutes, stirring constantly.

Season to taste with salt, black pepper and red pepper sauce.
Add green onions and let stand for about 10 minutes.
Serve over cooked rice.

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WALT DISNEY’S CHILI AND BEANS

2 lb. dry pink (pinto) beans
2 onions, sliced
1/4 C. vegetable oil
2 cloves garlic, diced
1 C. chopped celery
2 lb. coarsely ground lean beef
1 tsp. chili powder, or to taste
1 tsp. paprika
1 tsp. dried thyme leaves
1 (28 oz.) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more
spicy chili: 1/8 tsp. each coriander, turmeric, chile
seeds, fennel, cloves, cinnamon, dry ginger or
1 small yellow Mexican chile pepper

Wash and sort beans and soak overnight in cold water.

Next morning, drain; add water to cover, 2 inches over beans.
Add sliced onions and simmer, covered, until tender, about 2 hours.

Meanwhile, heat oil in large saucepot and lightly brown garlic,
celery and beef, stirring. Add chili powder, paprika and thyme. Break up
tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.

When beans are tender, combine with meat, stirring gently. Taste and add
salt, as needed. Simmer 30 minutes longer.

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A.J. FOYT’S 500-MILE CHILI

3 lb. stewing beef, cubed
1 lb. chorizo
2 large onions, diced
5 cloves garlic, minced
3 jalapeño peppers, peeled and diced
3 T. olive oil
1/2 tsp. cayenne
3 T. chili powder
3 (15 oz.) cans tomato sauce
1 tsp. salt
1 1/2 C. water
1 can Mexican beer

Brown meat, onions, garlic and jalapeños together in olive oil.
While mixture is browning, add cayenne and chili powder. Stir often.
Add tomato sauce, salt, water and beer. Cover and cook on low heat for
30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6 to 8.

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BARBARA EDEN'S CRAB-STUFFED MUSHROOMS

24 large mushrooms
2 1/2 tsp. olive oil
4 T. grated Romano cheese
2 T. fresh parsley, chopped
1 tsp. salt
1/2 tsp. fresh ground black pepper
8 oz. cream cheese, softened
1 1/2 T. bread crumbs
4 oz. crabmeat, rinsed and tossed with 1 T. fresh lemon juice
Juice of 1/2 lemon
1 1/2 tsp. cognac
1 tsp. Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese
with remaining ingredients in a bowl; beat with mixer for 5 minutes.
Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with
a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle
with remaining 2 tablespoons Romano cheese. Preheat broiler.

Place mushrooms under broiler until cheese melts and is golden.
Yields 24 servings.

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BURT REYNOLDS' BEEF STEW
3 slices bacon, cut in small pieces
4 T. flour
1 tsp. salt
14 tsp. pepper
2 lb. boneless beef round, cut in 1-in. cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 (8 oz.) can beef broth
1 C. dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut in bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain
bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour
mixture to coat completely. Brown beef in bacon fat, turning often.
(Add a little more vegetable oil if needed.) Add onion and garlic; cook
3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover;
lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until
meat and vegetables are tender. Sprinkle with reserved bacon. Serves 4

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JOHNNY CASH'S "OLD IRON POT" FAMILY STYLE CHILI

5 lb. sirloin steak
3 pkg. McCormick, Lawry's, Schilling or any good
chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning
Cumin
2 T. sugar
Thyme
Sage leaves
Chopped raw onions
Chopped chile peppers
3 or 4 cans red kidney beans
3 or 4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste

Chop steak and cook until medium with a little shortening.
Add packages of seasoning mix and cook 5 minutes. Add beans,
tomatoes, spices, onions, sugar and chili powder or a cup
con carne mix. Taste. If too hot for children or ladies,
add 1 or 2 cans of tomatoes. Add tomato paste. If it gets
too thick, add water. Simmer on low for 20 minutes.

Serve with soda crackers or oyster crackers.

Enjoy

Scott