Perth Amboy Pork Stew - Michael Fleyzor

Perth Amboy Pork Stew

Great for diabetics.   Easy to make and very tasty.   Just add more meat, sweet potatoes and water and it can serve a lot of people.

Ingredients:

• 2 small sweet potatoes, cut into 2 inch pieces, 12 oz.
• 1 (10 oz) package frozen corn
• 1 (9 oz) package frozen cut green beans
• 1 cup chopped onion
• 1 1/4 lbs lean pork, cut into 1" cubes
• 1 (14.5 oz) can peeled diced tomatoes
• 1-2 tablespoons of chili powde
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander

Directions :

1. Layer potatoes, corn, green beans, onion and pork in the bottom of the crock pot.
2. Add tomatoes, chili powder, salt, coriander and water (1/4 cup) to a large bowl, stir to combine and pour over crock pot ingredients.
3. Cover and cook on Low 7-9 hours.

Number Of Servings: 4-6
Preparation Time: 7-9 Hours

POLISH BIGOS (HUNTER'S STEW) - Bill Szemcsak

POLISH BIGOS (HUNTER'S STEW)

• 3 lg. cans sauerkraut
• 1 c. cooked barley
• 3 cans mushrooms
• 1 tbsp. dill weed
• 1 tbsp. caraway seed
• 1 tsp. Accent
• Salt and pepper to taste
• 3/4 lb. butter
• 1 c. chopped onion
• 2 lbs. cooked fresh Polish sausage

Pour boiling water over sauerkraut; squeeze out and put in roaster. Fry onion in butter until tender. Mix with sauerkraut; add remaining ingredients. Put in oven; cover and bake for 30 minutes at 300 degrees

Puerto Rican Style Beef Stew - Lee Chico

• 1 1/2 lbs stew beef cut into medium size cubes about an inch size each
• approx 2 tbsp vinegar
• 1/4 cup tomato sauce
• 2 leaves fresh culantro rinsed and ripped to pieces (culantro NOT Cilantro)
• 1/4 tsp cumin
• 1/2 tsp minced garlic (from a jar)
• 1/4 cup GOYA RECAITO
• 1 1/2 Knorr beef cubes
• 2-3 potatoes peeled and cubed (about half the quantity of the stew beef)
• 1/2 c tomato sauce ( can use jarred spaghetti sauce instead)

In a 5 qt pot brown the stew beef with the vinegar on low heat covered stirrring often, add tomato sauce, culantro, cumin garlic recaito Knorr beef cubes and sautee abt 2 mins. or till cubes break down, stir well and add potatoes sautee stirring constantly another minute or so or until it starts to get thick, add approx 30 oz of water and bring to a low boil let boil about a min, then put on low and cover. Let simmer at least 45 min stirring occasionally.

Variations: 

a can of chick peas with liquid and bring to low boil before adding the water Or diced carrots and peas.

Serve over white rice with a slice of avocado and or fried plantains.

NOTE: I do not measure so these are all approximate, taste test as you go along and adjust the recaito, cumin garlic to your taste. If you dont have fresh Culantro just add more recaito. Recao is culantro and goya recaito is a mixture of this with garlic onions peppers etc. Culantro is a long oval shaped leaf while cilantro resembles parsley. I always use the Goya Recaito but since I now have easy access to the fresh culantro leaves I like to add them in, ummmm you can smell it cooking.

Jambalaya - Bill Parker Sr.

 One of my favorite Cajun dishes.

• 2 1/2 pounds meat, some combination of pork chops chicken, andouille sausage, or smoked or Italian sausage
• 2 medium onions, chopped
• 2 bell peppers, and/or bunch scallions
• Cajun/Creole spice (Emeril's works) to taste, or equal amounts of black, Cayenne, and white pepper; some garlic powder, and salt)
• 2 tablespoons parsley
• 2 cups uncooked rice

If the meat has bones, boil it in enough water to cover to a depth of one and 1/2 inch until it’s reasonably easy to get it off the bone. (save the stock)

Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil.

Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are OK) Add the rice and cook until the rice is done.

Serve with Tabasco and bread.

Stiw Pysgod (Welsh Fisherman's Stew- Bill Parker Sr,

Ingredients:  

• 2 dozen clams
• 3 pints water  
• 1 onion, quartered
• ½ pint fish stock
• Salt, pepper and bouquet garni  
• 1 teaspoon saffron
• ½ teaspoon mace
• 2 teaspoons lemon juice
• 2 onions, peeled and sliced
• 1 lb. cod or haddock fillets, skinned
• 1 lb. plaice (sole) fillets, skinned
• 2 oz. butter
• 2 oz. flour
• 8 oz. crab meat
• 8 oz. shelled shrimps (fresh or frozen)

Scrub the clams and rinse well. Place in a large pan, pour over water and bring to the boil. As soon as clams open, remove from heat and drain, reserving liquid. Allow to cool slightly and, discarding any NOT opened, remove from shells and set aside. Strain liquid into clean pan, add stock, lemon juice, sliced onion and fish. Poach 30 minutes. Remove herbs and fish. Cut plaice fillets in half, flake cod and keep warm. Melt butter in a pan, stir in flour and cook, stirring, for ½ minute, then stir in liquid, a little at a time. Simmer for 5 minutes, stirring until thickened. Add crab meat and shrimps (thawed and/or drained), clams and saffron. Simmer until thoroughly heated, then add fish and simmer for a further minute.

Stiw Eidion Cymreig (Welsh Beef Stew) - Bill Parker Sr

• 1 oz. butter
• 2 small turnips, peeled & cubed
• 1½ lb. stewing steak, cubed 
• Fresh herbs (Parsley, sage, thyme, etc)
• 8 oz.  bacon (diced)
• Salt and white pepper
• 1 tablespoon flour
• ¼ pint cider
• 1½-2 pints water
• ½ lb. potatoes, peeled
• 2 onions, peeled & sliced
• 3 leeks, washed & trimmed
• 2 carrots, peeled & sliced
• Chopped fresh parsley garnish

Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle the flour over and fry a further minute. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly and skim, then add the onions, carrots and turnips, herbs and seasoning and bring to a boil. Add the cider, cover and simmer for 1 hour. Add the potatoes and leeks. Cover and simmer for a further 20-30 minutes. Serve, sprinkling each portion with a little finely chopped parsley.

Slow Cooker Venison Stew - Peggy Konopka Martinez

Ingredients

• 3 stalks celery, diced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• salt and pepper to taste
• dried oregano to taste
• dried basil to taste
• 1 cup tomato sauce
• 1/2 cup dry red wine
• 1/2 cup water

Directions

1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Szemcsak’s American Stew

Scouting in the Winter - Fords Park
Dad is with the Stick!

Dad started making this over a camp fire during our Cub and Boy Scouts Days. It really is a favorite of my sons. Great with a hand full of Oyster Crackers. 

• 1 pkg of All Beef Hot Dogs
• 1 Large Can of Campbell’s Pork n Beans
• 1 Medium Onion
• 1 Green Pepper
• 4 Slices of American Cheese
• Salt – To Taste
• Black Pepper – To Taste
• 1- TBSP. Spicy Brown Mustard
• 2 – TBSP. Ketchup
• Butter or Margarine

Drice Onion and Green Peppers in approximately ¼ x ¼ inch pieces and place in a large Skillet with melted Butter or Margarine,

Sauté until onions are transparent.

While Onions and Peppers are sautéing, SLICE Hot Dogs in ½ inch pieces.

After the Onions/Peppers are done, add Hot Dogs and Fry till Golden Brown on each side.

Once the Hot Dogs are Golden Brown, Add; Pork & Beans, Mustard and Ketchup; Salt and Pepper.

Heat and Stir until the juices start bubbling, remove from HEAT,

Place Slices of Cheese on top and COVER, once the cheese start to melt, serve.