Quilters' Recipes Blog : Soups & Stews, Pork

Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.

Ham and Potato Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:01:00 GMT

6-8 medium potatoes
3 T. butter
1 medium yellow onion (pureed in food processor)
1 T. minced garlic (I use minced in a jar)
3 T. flour
1/2 t. salt
1/4 t. pepper
Dash white pepper
Garlic salt
Lawry’s seasoning
4 1/2 C. milk
1 C. grated or shredded parmesan cheese
1 C. (or more) diced or grated ham

Peel and dice potatoes. Cook in salted water until very tender. In medium soup pot, melt butter and saute onion and garlic. Stir in flour, salt, and peppers. Stir in milk a little at a time. Add garlic salt and Lawry’s to taste. Cook until bubbly. Add cheese and stir. Pour most of liquid off potatoes. Add potatoes to milk mixture. Add ham.

Serve with salad and garlic bread.

Pork and Green Bean Stew

QuiltersRecipes — Thu, 02 Apr 2009 00:01:00 GMT

Submitted by Marjean Krech, Mifflinburg, PA

3 Tbs. canola oil
all-purpose flour seasoned with salt, black pepper, and cayenne pepper
1 1/2 lbs lean pork, cut into small cubes
1 medium onion, diced
2 cups chicken broth
2 lb. fresh green beans, trimmed and cut into 2″ pieces (or 2 cups frozen green beans)
6 potatoes, peeled and cubed
1 tsp. gravy darkener (optional)

Dredge cubed pork in seasoned flour and brown well in oil. When pork is browned to your satisfaction, add onion and saute until softened, about 3 to 5 minutes. Add chicken broth.

Cover pot; bake at 325-degrees for about 40 minutes. Add green beans and potatoes and bake for another hour or more, until everything is nice and tender. If frozen green beans are used, add them when potatoes are about half cooked. (I think you could also put everything into a crock pot and let it cook all day.)

Darken gravy if you wish. If the dish is a bit dry, add more broth. Season with salt and pepper to taste. Serve warm with crusty bread for an easy dinner.