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Favorite Family Recipes - Page 2  

post #31 of 164
Bios-You mean on us or..? I could do those but iu'm not sure if my Microsoft Works is working
post #32 of 164
Originally posted by valanhb
Hey Fran, would that recipe work with Beef Tenderloin? It sounds delicious, but we only have Beef Tenderloin in the freezer right now.
Don't see why not! I've never used beef tenderloin for it, but we're talking about the same muscle from a different animal, equally tender and tasty, so it should be fine. As a matter of fact, I rather like that idea, and will probably give it a run soon. One thing about this recipe is that it's really just a place to start: what meat you use, what booze you use, what garnishes you add, are all fodder for your imagination -- that's my kind of recipe!

Has anyone committed to doing up the cookbook? If not, I'm "cooking" up an idea. But I don't want to step on anyone's toes who has already taken charge of it.

And I'll dig up some recipes myself this evening. [/b]
These toes will not be stepped upon! Only too glad to contribute as many recipes as you think you can stand, and whatever insights might be useful in terms of assembly/production.
post #33 of 164
Originally posted by Momofmany
I was thinking a little information on the folks that contributed the recipes. Something simple - probably not much more than what is posted in here - who you are, where you are from, your human and/or pet families.
That sounds good. I could handle that. I'll contribute recipes as well LMK when you want to get started.
post #34 of 164
Originally posted by Momofmany
I volunteered to compile the recipes, but I only have Microsoft Office software to format it in. If folks want it in PDF, I don't have the software to do that.
I hunch that wouldn't be a problem. MS word is perfectly capable of all the formatting necessary, and if I'm not mistaken it's possible to save a MS Word file as .pdf, if that were deemed necessary. It would obviate the need for having MS Word in order to read the file, since Acrobat Reader is readily available, though I really hate Acrobat Reader because it is so s-s-s-s-l-l-l-l-o-o-o-o-o-w-w-w-w-w -- but that's just my opinion, and certainly preferable to not being able to read a file at all

I think this could be a multi-person job:

- Someone to format the information in the book
- Someone to collect pictures to include in the book
- Someone to collect bios to include in the book
- Someone to figure out logistics of getting it out to everyone who wants it (who wants them, how to send to them, where to send it to)
- Someone to look into posting the finished book online for anyone to access
- Someone to coordinate this project and keep it moving forward
I think you're absolutely right about it being a multi-person job, and I think you've broken down the tasks well. However, it seems to me that we have plenty of capable people around here, and it's only a matter of whether said people have the necessary time/energy to step up to the plate.

The whole thing sounds like fun -- says she, who's not volunteering for any of those tasks
post #35 of 164
I'm going to start a new thread on the creation of the cookbook, so we can leave this one for recipe contributions.
post #36 of 164
Originally posted by Momofmany
I'm going to start a new thread on the creation of the cookbook, so we can leave this one for recipe contributions.
Good move!
post #37 of 164
More recipes please! We are all getting hungry in here. :-)

Ideas on the cookbook can be posted in the Creating TCS Cookbook thread.
post #38 of 164
Here's another contribution . . . .

I got this recipe when I was in 9th grade. . . in a cooking class. . . and it's a big hit at Christmas time . . . the requests for gifts keeps growing!

Peanut Butter Fudge

2 C. White granulated sugar
2/3 C. milk
1 C. Marshmallow Fluff
1 C. Peanutbutter (I prefer Peter Pan)
1 teas. vanilla

Butter sides & bottom of medium size non-stick saucepan and an 8x8 square pan.
Add milk and sugar to saucepan and stir. Cook on medium to medium high heat (stirring occasionally) to soft ball stage (I cook mine to just 2 degrees below softball on my candy thermometer). While sugar & milk are cooking measure out the marshmallow & peanutbutter into a bowl.
As soon as milk & sugar mixture reach softball, immediately remove from heat and add peanutbutter, marshmallow & vanilla. Stir quickly until all peanutbutter & marshmallow are melted and fudge is smooth.

Pour into a lightly buttered 8x8 pan (foil ones work great for gift giving).

Allow to cool. . . . cut into equal squares. Store in airtight container or in plastic bag to prevent from drying out.

*hint - if fudge hardens in pan before you are able to mix/pour you probably cooked it too long. Timing is crucial to be successful with this.
post #39 of 164
Thread Starter 
From a sweet, sweet person I provided home care for years ago, this is a depression era, simple cake and wonderful.

Iva's Never-Fail Molasses Cake

3/4 tsp. baking powder
1/2 cup sugar
2 cups flour
2 tsp. baking soda
a little cinnamon, cloves, ginger (adjust to your taste)
1/2 cup molasses
1/3 cup oil
1 egg

Mix all together well, and then add 1 cup boiling water.
Bake for 45 minutes in a small cake pan, at 350.

I've tried topping this with confectioner's sugar applied through a paper doily for a pretty pattern, it would also taste good with a lemon sauce, I think.
post #40 of 164
Bumping in case anyonme wants to add more I'll look for some of mine soon.
post #41 of 164
Seasoned Oyster Crackers

Mix together:

1/2 cup vegetable oil
1 package dry ranch salad dressing mix (like Hidden Valley)
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon dill weed and/or 1/2 teaspoon lemon parsley seasoning

(You may need to microwave the mix a little, like 10-15 seconds at a time, to get the seasoning to mix into the oil)

Place one 12-oz. package of oyster/soup crackers in a brown paper bag.

Pour oil & seasoning mixture over the crackers and shake gently back and forth. The bag will absorb the oil.

Store in ziplock-type bags or tupperware-type container.
post #42 of 164
Hot Chocolate Mix

(This one is good for the kids to help with, since they will enjoy it later Let them sift it over a large mixing bowl for minimal mess.)

3 cups powdered milk
3/4 cup sugar
1/2 cup cocoa
dash of salt

Sift together milk, sugar, cocoa and salt. Store all winter, or as lnog as it lasts, in airtight jar.

For each serving, mix 8 oz. of boiling water with 4 tablespoons of mix.

NOTE: For a good "tummy-tingler" on a cold night, make the hot chocolate and add 1 oz of Peppermint Schnapps. Top with Whipped Cream.

(The funning thing about this recipe, especially the Note at the end, is that this was my submission to our church's cookbook....when I was 10 years old! Um, yeah....Mom added that little note on the end, I swear!!! )
post #43 of 164
Fantastic party drink!


9 cups water
2 cups sugar
2 cups strong tea (hot)
1 large can frozen orange juice
1 large can froxen lemonade
1 cup gin or vodka

Mix the sugar and water. Boil until sugar dissolves. Cool. Add the rest of the ingredients and mix. Freeze.

Serve when slushy!
post #44 of 164
Here's another dead easy, lovely dinner thing...

Those Scallops

8 large fresh Digby scallops, cut in half
2 tablespoons butter, divided
1 large clove garlic, minced or pressed
1 tsp grated fresh ginger
8 thin strips red pepper
1 large or 1 small green onions, sliced fine on the diagonal
2-4 tablespoons dry vermouth

Heat one tablespoon butter, over medium high heat, in saute pan until almost sizzling; add garlic and ginger and cook very briefly -- do not allow the garlic to brown. Add scallops and saute until just firm; remove from pan and divide between two serving plates, and keep warm. Add second tablespoon of butter to pan and heat until sizzling; add red pepper and green onions and saute until just soft; add vermouth, turn heat up to high, stir and reduce to half the volume. Drape four strips of pepperand some green onion over each serving of scallops and drizzle with sauce.

We like this with garlic spinach and baby red potatoes or saffron rice.
post #45 of 164
Thread Starter 
Originally posted by rapunzel47
Here's another dead easy, lovely dinner thing...

Those Scallops

8 large fresh Digby scallops, cut in half
2 tablespoons butter, divided
1 large clove garlic, minced or pressed
1 tsp grated fresh ginger
8 thin strips red pepper
1 large or 1 small green onions, sliced fine on the diagonal
2-4 tablespoons dry vermouth

We like this with garlic spinach and baby red potatoes or saffron rice.
Oh this makes my mouth water!! I have to make these...soon!
post #46 of 164
post #47 of 164
So much for weight watchers! LOL

1/2 lb.white almond bark
8oz.semi-sweet chocolate bits
1/2 c. mini marshmallows
1/2 c.salted peanuts
1/2 c.Rice Krispies
1/2 c.coconut
1/2 c.red or green candied cherries
leave off 2 squares of almond bark. Put chocolate and
rest of almond bark in large glass measuring cup. Microwave
on High, stir occasionally, for 3 minutes or until melted.
Stir in marshmallows, nuts and Rice Krispies. Mix well. Pour
onto greased 10-inch round pizza pan or plate. Smooth out to
level thickness. Sprinkle pizza with coconut. Dot with
cherries. Microwave reserved almond bark in glass measure on
High 1 minute or until melted. Stir. Drizzle over pizza.
Cool pizza.
post #48 of 164
Chocolate-Cherry Dessert

1 - pkg chocolate cake mix
2 - 8 oz packages cream cheese, softened
2 - packages instant vanilla pudding
3 - cups milk
2 - cans cherry pie filling
2 - 8-oz packages cool whip
Slivered almonds

Prepare cake mix according to directions on package, but split the mix between 2 9x13 cake pans. Bake as directed, but it will only take about half as long since it is split into the 2 pans.

Allow cakes to cool completely. Mix the cream cheese, pudding, and milk together with an electric mixer until smooth and thick. Spread 1/2 of mixture on each cake. Top each with 1 can of cherry pie filling, then spread 1 package of cool whip on each. Sprinkle slivered almonds on top.

This makes 2 large pans of dessert, so is good for a crowd.
post #49 of 164
Got 65 pages worth of recipes clipped from TCS (all but this thread!!) and they are making me very hungry. What the book appears to be a little low on is:

- Soups
- Breads
- Meatless entrees
- Drinks

Any of these lurking out there that you would like to contribute????
post #50 of 164
I'll get a French Onion Soup one in as soon as i can find it.
post #51 of 164

Cream of Tomato Soup

6 T butter or margarine
6 T flour
3-1/2 cups milk
1 28-oz can whole tomatoes
Herbs of your choice, fresh or dry
Dry mustard (optional)

Make basic white sauce with the butter, flour and milk:
Melt butter over medium heat; when bubbling, remove from heat, add flour and work it into a loose paste. Add cold milk gradually and whisk until smooth. Return to heat, cook over low heat, stirring almost constantly, until thickened and starch taste has disappeared.

While the sauce is doing, break the tomatoes up into bite-size pieces, then warm them gently in a saucepan (at least 2.5 litres), with generous sprinkles of sugar, freshly ground pepper, your choice of herbs (basil, thyme, tarragon, dill are all good) and up to 1 tsp dry mustard. When the tomatoes are warm and the sauce completed, add the sauce to the tomatoes, stir well, and continue warming until piping hot.

Dress it up for a special occasion by using about 1/2 cup less milk in the sauce and adding 1/2 cup of dry sherry, white vermouth or sake just before serving.

As you can see this is just equal parts of white sauce and canned tomatoes, with some seasoning. I have variations for cream of mushroom and cream of asparagus, if you think it would be useful to include them, but all it takes is some imagination.



2 tsp\tsalt
1¾ cup water
½ cup\tcornmeal
1 tsp\tpaprika
Dash cayenne
2 tbsp butter
1 pkg\tyeast
1 tbsp sugar
½ cup\tlukewarm water
5 cups all purpose flour
2 cups small cubes (1/8") sharp cheddar cheese

Put salt, water and cornmeal in saucepan and bring to a boil, stirring constantly. Cook until slightly thickened (about 2 minutes); remove from heat; stir in paprika, cayenne, butter; cool to lukewarm.

Put warm water in bowl and add sugar; stir to dissolve. Sprinkle yeast over; let stand 10 minutes; stir well; add cooled cornmeal mixture and stir to blend.

Add half of the flour and beat well with wooden spoon; add enough of remaining flour (in stages) to make a medium stiff dough, mixing well by hand. Turn out on a floured board and knead until smooth (about 3 minutes). Round up and put in greased bowl; cover with a damp cloth; let rise in a warm place until double (1-1½ hours).

Grease 2 8x4" loaf pans and sprinkle generously with cornmeal. Turn dough out on board sprinkled with cornmeal and work in cheese cubes. Divide dough in two, covering cheese as much as possible. Put in prepared pans; let rise until double (about 1 hour).

Bake in 350 oven 45-55 minutes.

Meatless entrees

I have a pretty awesome Macaroni and Cheese, if you're not up to your eyeballs in them, and will reach around in the back of my head for other meatless stuff, but it'll probably be tomorrow before I can did anything out.

Oh, hey, this is fun!
post #52 of 164
My FIL makes wonderful soups and entrees. I'll ask him if hed be willing to donate them. Hes very proud of what he makes so I'm sure it will be no problem.
post #53 of 164
The following recipies were originally posted by Hissy on another thread.

Cat Cookies

Yield: 1 Batch

1 c Whole wheat flour
1/4 c Soy flour
1 ts Catnip
1 Egg
1/3 c Milk
2 tb Wheat germ
1/3 c Powdered milk
1 tb Unsulphured molasses
2 tb Butter or vegetable oil

Preheat oven to 350F. Mix dry ingredients together. Add molasses, egg, oil and milk. Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized pieces. Bake for 20 minutes. Let cool and store in tightly sealed container.

(Recipe from the Massachusetts SPCA from Best Friends March 1995)



1 tbsp olive oil
1 egg
2 tbsp milk
1/4 cup grated cheese

Serves one

Put the oil in a small frying pan and place over a low heat. Beat the egg and milk together. Once the oil looks medium-hot, slowly pour in the mixture, then gently agitate with a wooden spoon, ensuring the mixture doesn't start to fry. Add the grated cheese to the mixture, and fold over the edges when firm. Cook until quite hard, cool, then cut into bite-sized pieces.


Sardine Soup

2 canned sardines
pat of butter
1 cup water
few stalks of watercress
fish sauce (optional)

Serves one

Put the sardines and the pat of butter into a heavy-based frying-pan and place on a medium heat. As the pan warms and the butter melts, mash the sardines into it. When the butter has completely melted, pour in the water and stir as it comes to a boil. Thoroughly shred the watercress and toss into the pan. Remove the pan fron the heat and allow to cool. Puree, and add a dash of fish sauce.


Mouseburger Bites

3 oz sausage meat or finely ground beef
2 tbsp oatmeal
1 egg, to bind
whisker of catnip, finely chopped

Serves one

Knead the ingredients together very thoroughly and form into a flat oval. Broil under a medium heat for 5-7 minutes, turning frequently, until the outside is crisp. Wait until cool, then slice into bite-sized chunks.


Cheese Please

1/2 cup grated cheese
2 tbsp plain yogurt or sour cream
a little oatmeal
2 tbsp margarine or low-fat spread

Serves one

Mash all of the ingredients together, adding them in the order indicated above, and serve cold. No cooking is required for this dish. Some cats will not take to this dish as it is not meat based: others will love it.


Crispy Trout Pieces

Serves Two

1 egg yolk
1 small trout fillet
3 tbsp oatmeal
1 tbsp vegetable oil

Preheat the oven to 350 degrees Farenheit. Beat the egg, dip the fish in it, and then coat it with oatmeal. Put the oil in a small baking pan and lay the fillet in it, turning it over once or twice. Bake for 15 minutes, turn over, bake for 15 minutes more. Remove the fish to a dish, allow to cool and cut into bite-sized pieces.
Serving suggestion: if it looks a little dry, add a dash of cream.


Homemade cat treats

Serves one

1 1/2 cups cooked chicken or turkey
1 large egg
2 T. chicken broth
1 cup cornmeal
1/2 cup whole wheat flour

In a blender or processor whirl chicken, egg and broth until smooth. Scrape into bowl. Add cornmeal and 1/2 cup flour, stir until moistened. Cover dough and refrigerate at least 2 hrs. Then roll out 1/4 in thick on lightly floured board. Cut into 1/2 in squares or triangles. Scatter on 3 greased 12 x 15 baking sheets. Bake at 350 until golden (about 15 min.) Remove from oven, stir in pans and let cool. Refrigerate airtight up to 2 weeks, freeze for longer storage. Makes about 3 cups. (thanks, candy)


Mackerel Magic

serves two

2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sause
1 fresh mackerel, headed, tailed, cleaned and scaled

Chop the bacon up small and mix with the rice, adding the sauce in dashes as you go. Broil the mackerel on both sides until crispy brown. Allow to cool, then split it along the somach and gently open it out. Bone, working from the head to tail. Fill with the rice and bacon mixture, close over the sides of the mackerel and serve.


Kipper Suprême

Serves Two

4oz cooked kipper
1 cup leftover cooked root vegetables
2 eggs
a little milk
1/2 cup grated cheese

Preheat the oven to 325 degrees Farenheit. Mash together the fish and vegetables. Put the mixture into an oiled baking pan. Beat the eggs, milk and cheese together, and pour on top of the fish mixture. Bake for about 20 minutes, until the outside is firm but the inside is reasonably soft. Remove from the oven and allow to cool.



Serves one

1/3 cup white rice
1 tomato, chopped
1 tbsp margarine or low-fat spread
3oz canned tuna or smoked mackerel, skinned and boned
1/2 hard-boiled egg, shelled and finely chopped
yolk of 1 egg
1/2 tbsp pouring cream

Cook and drain the rice. While the rice is cooking, gently fry the chopped tomato in the margarine until soft. Add the fish and the egg and continue cooking, stirring all the time with a wooden spoon. Mix the rice, still over the heat, and stir everything seems steamy hot. Blend in the egg yolk, then the cream. After a last few stirs, tip onto a plate and allow to cool.


Chicken Cheeseburger

Serves Two

2oz finely ground beef
2oz finely ground chicken
1 tbsp canned thick chicken soup
2oz whole grain bread crumbs or oatmeal
1 baby carrot, cooked until soft
1 egg
1/2 cup grated cheese

Mash the meat and chicken with the soup, then add the bread crumbs or oatmeal, mushy carrot and egg. Make into two small burgers and broil (leaving much rarer than you would for yourself). Sprinkle with grated cheese and broil again until the cheese is melted. Allow to cool until warm to the touch, and serve.


Chicken with a Sardine Crust

Serves Two

1 can sardines in olive oil
1/4 cup whole grain bread crumbs
1 egg, beaten
1/2 tsp brewer's yeast
2 cooked chicken drumsticks,
bones removed

Drain the sardines, reserving the olive oil, and mash. Mix in the bread crumbs, egg and yeast to an even, gooey consistency. Coat the chicken drumsticks evenly in the mixture. Heat the reserved olive oil in a frying pan, then add the coated drumsticks and fry, turning frequently, until brown. Remove from the heat, and cool before serving.


Organ Duet

Serves one

1 chicken liver, finely chopped
1/2 lamb's kidney, finely chopped
2 strips of bacon, finely chopped
1 baby carrot, cooked
1 tbsp whole grain bread crumbs or oatmeal

Put the meat into boiling water for 3 minutes. Drain off the water, then blend the meat with the carrot and bread crumbs or oatmeal for a few seconds (leave some texture), or mash the mixture together with a fork. Cool until warm to the touch. Serve up with a sprig of parsley.


Salmon Mousse

Serves one

4 oz cooked salmon, skin and bones removed
1/2 cup skimmed milk
1 tbsp margarine, softened or low fat spread, creamed
1 drop red food coloring
several cooked, shelled shrimp
up to 1/2 cup prepared gelatin

Mash the cooked salmon and gradually add the milk; alternatively put the cooked salmon and the milk in a blender or food prodessor and process until creamy. Stir in the margarine or low-fat spread, add the food coloring, and beat vigorously until stiff. Put in a glass bowl or a mold so that the mixture fills it by three-quarters. Chill for 20 minutes, then decorated with the cooked shrimp, and pour on just enough heated gelatin to cover them. Once this layer has set, add further gelatin to taste and leave for an hour in a cool place or the fridge. To serve, turn the mousse out onto a plate and divide into portions.


Fabulous Fishballs

serves eight

3 baby carrots, cooked until soft
8-16oz canned tuna in olive oil, drained
2 oz cooked herring, skin removed
2 tbsp whole grain bread crumbs or oatmeal
2-3 tbsp grated cheese
2 tsp brewer's yeast
several pinches of chopped catnip
1 egg, beaten
2 tbsp tomato paste (not ketchup)

Preheat the oven to 350 Farenheit. Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer's yeast, catnip, egg and tomato paste to an even paste. Mold into small balls and put on a greased baking tray. Bake for 15-20 minutes, checking frequently: the fishballs should be golden brown and feel firm. Cool thoroughly.

These were taken off the website Fun With Felines- hope they help!

I'll try to find more recipies for cats.

post #54 of 164
Hey! I looked at this thread when there was only the first recipe in, and was gonna add some of my recipes, but didn´t check in untill now again...
...is it to late to be in with the cookbook???
I would love to join!
post #55 of 164
Originally posted by Pollyanna
Hey! I looked at this thread when there was only the first recipe in, and was gonna add some of my recipes, but didn´t check in untill now again...
...is it to late to be in with the cookbook???
I would love to join!
Jump in please!! I don't plan on finishing up the cookbook for at least a few weeks.
post #56 of 164
Minestrone Soup


4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
1/3 pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
1/4 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
1/4 cup chopped parsley


1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.

2. Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Makes 6 servings

post #57 of 164
Memere's Maple Pecan Pie

2 large eggs
1 (heaping) 1/3 Cup white Sugar
1/4 Cup melted butter
1 Cup pure maple syrup
1 Cup pecan halves
1/4 teaspoon salt

Beat together eggs, sugar, salt, butter and syrup. Add pecans. Pour filling into an 8 inch pastry lined pie pan.
Bake at 375 for approx. 40 min.
Serve cooled, topped with whipped cream.
post #58 of 164
Here are some appetizers:

Feta-Garlic Dip

1-2 packages pita chips
1 pound French feta cheese
1/2 package Philadelphia cream cheese
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper

Crumble feta cheese; add cream cheese, olive oli, garlic, pepper flakes and pepper in microwavable dish. Microwave on high heat for 1 minute; stir and microwave 30 seconds more (or until creamy). Stir and serve with pita chips.

Skinny Guacamole

1 can (15 ounces) cannellini beans (white navy beans), drained and rinsed
2 large avocados, peeled, pitted and sliced
1 clove garlic, chopped
2 plum tomatoes, chopped
1 small onion, chopped
1/2 teaspoon salt
2 tablespoons fresh lime juice

Puree beans in food processor (I use my blender). Add avocado and garlic. Pulse with on-and-off motion until blended.

Mix together tomato, onion, salt and lime juice in a medium-sized bowl. Stir in avocado mixture. Serve with lime tortilla chips.
post #59 of 164
Vegetarian Chili

This is pretty spicy and freezes really well. Even my neighbor who hates spicy food loves this chili.

2 tablespoons olive oil
1 onion, chopped
1 green and 1 red pepper, seeded and cut into 1/2 inch pieces
1 carrot, chopped
1 fresh hot green chilli pepper (such as jalapeno), seeded and finely chopped (be sure to remove the white ribs and seeds, these are very hot, and wash your hands well after handling)
2 cloves garlic, finely chopped
7 cups water
1 pound dried lentils, rinsed
1/3 cup tomato paste
One 15 ounce can red kidney beans, drained and rinsed
One 15 ounce can pinto beans, drained and rinsed
One 28 ounce can stewed tomatoes
1/3 cup chili powder
4 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper

In a large soup pot, heat the olive oil over medium heat. Add the onion, green and red peppers, carrot, chili pepper, and garlic. Cook for about 5 minutes, until the veggies soften. Stir in the water, lentils, tomato paste, kidney beans and pinto beans. Stir to blend, then add the stewed tomatoes, chili powder, cumin and red pepper flakes.

Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes, until the lentils are tender. If the chili starts to dry out, add hot water as needed. Season with salt and pepper to taste.
post #60 of 164
Southern Corn Bread
by the late Mrs. Louise Stotesbury (my grandmother)

1/3 cup sifted flour
1 1/2 cups sifted corn meal
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup buttermilk
2 cups sweet milk
1 1/2 tbsp. butter

Preheat oven to 350 degrees.

Sift the flour, corn meal, salt and baking soda into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and one cup of sweet milk.

Heat the butter in a 9x2 inch black iron skillet and when it is very hot but not brown, pour in the batter. Carefully pour the remaining milk on top of the batter without stirring. Place the pan in the oven and bake 50 minutes or until set and baked through.

Note: If this is to be used as stuffing, it is best if it is made a day ahead of time.

Yields: 8 servings
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