Recipes

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From the Editor: Bill Bridgeman is a member of the Metro Chapter of the NFB of Minnesota and lives in the greater Twin Cities area. Several years ago he sent me a group of his favorite recipes and invited me to use them in the Monitor sometime. The list is an interesting combination of dishes with something for everyone. So here they are:

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Burgundy Beef

by Bill Bridgeman

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Ingredients:

3 pounds well drained beef stew meat, cut into bite-sized pieces

1 can condensed cream of mushroom soup

1 can condensed cream of celery soup

1 envelope Lipton's onion soup mix

8 ounces fresh mushrooms, sliced

1 cup burgundy wine

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Method: Mix all ingredients together in a large casserole dish with well-fitting cover or Dutch oven. Place in a preheated 300-degree oven to cook for three hours. Serve over noodles.

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Portuguese Chicken and Rice

by Bill Bridgeman

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Ingredients:

3/4 pound Polish sausage, kielbasa, or any other garlic smoked sausage (I like to use Mexican churrizo or medium flavored Italian sausage)

2-1/2 pounds cut-up frying chicken

2 medium onions, chopped

1/8 teaspoon red pepper flakes

1 cup long grain rice, uncooked

2 cups chicken broth

3-1/4 ounce can pitted ripe olives, well drained, and cut in half

2 tablespoons cider vinegar

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Method: Brown sausage in a little oil; remove with a slotted spoon and set aside. Brown the chicken in the same pan, adding more oil if necessary. Set aside. Stir in the chopped onions and continue cooking until the onions are softened. Add pepper flakes and rice, stirring until the rice is coated. Add the olives and return sausage to pan. Mix together. Add the chicken broth and arrange the chicken over top. Sprinkle with cider vinegar, bring to a boil, cover, and cook in 375-degree preheated oven for thirty minutes. Uncover and cook another five to ten minutes, or until the chicken is done.

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Indian Corn

by Bill Bridgeman

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Ingredients:

3 or 4 slices bacon, cut crosswise

1 cup chopped onions

1 can well-drained whole kernel corn

1/4 cup chopped or thinly sliced green pepper (optional)

2 eggs

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Method: In a large skillet cook the bacon until it starts to crisp. Add the onions and cook stirring until they become soft and translucent. Add the corn and green pepper, stir, and heat through. Season well with salt and pepper. Add the eggs and cook continuously, stirring until the eggs are set. With bread and butter and cold milk, you have a wonderful lunch or late supper, or whatever. I served it to someone a couple of weeks ago, and she said she was going to have it for breakfast the next morning.

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Curry Spaghetti

by Bill Bridgeman

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Ingredients:

2 tablespoons butter

1 cup chopped onions

1 to 3 teaspoons curry powder

3-1/2 cups chicken broth

8 ounces spaghetti, broken into 3- to 4-inch lengths

1 2-ounce jar sliced pimentos, drained

3/4-ounce can pitted ripe olives, drained and cut in half

1/2 green pepper, seeded and sliced or chopped

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Method: Cook onions in butter in a medium saucepan till softened. Add curry powder and chicken broth. Bring to a boil, stir in spaghetti, return to a full boil, and reduce to a simmer. Simmer for fifteen minutes. Stir in the green pepper, pimento, and olives and cover for another five minutes. The spaghetti should be very moist but free of any unabsorbed liquid. This makes a good side dish, and I've even known people who use it as a main course.

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Hot Fudge Sundae

by Bill Bridgeman

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Ingredients:

7-ounce bar Hershey's milk chocolate

1/4 cup milk

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Method: Break the chocolate into a double boiler; or, if you know how to melt chocolate in a microwave, that will also work. Add milk, heat until the chocolate is melted, and stir vigorously until mixture is smooth. If it is too thick, thin with a little more milk. Serve over ice cream.

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Standing Rib Beef Roast

by Bill Bridgeman

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Here is a helpful hint for the coming holiday season.

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Ingredients:

Standing rib beef roast (any size)

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Method: About noon on the day you are going to serve it, take the meat out of the refrigerator and let it stand at room temperature for about an hour. Preheat the oven to 375 degrees, season the roast as you like it, and place it in a low-sided roasting pan. (If you aren't sure what this means or you have no opinion about herbs, you might try slipping slivers of garlic into slits in the roast and sprinkling it with salt, pepper, thyme, marjoram, and ground cloves.) Place roasting pan in oven for one hour. Turn off the oven. Do not open the oven door. Let roast sit in the oven until an hour before you want to carve it. Turn the oven back on to 300 degrees for three quarters of an hour. Remove the meat to a cutting board, cover loosely with foil, and let rest for about fifteen minutes. You will have juicy, medium-rare beef every time.