Jake's Vegetable-Beef Soup
This stuff is great for cold Chicago winters.
Haven't had much need for it here in New Orleans, but what the Hell! If
I have to dump a recipie up front, this might as well be it. Anyway, it
goes great with the jalapeno cornbread. So give them both a shot.
If you use the cheap stew beef, you'll have to trim off the fat - if you
use the leaner stuff, you won't - it's your choice.
Trim beef and cut into 1-2" cubes. Brown in
vegetable oil. Add one medium onion, cut into eighths and garlic. Stir
until onion is brown and coated with meat juice. Add water, peppercorns
and bay leaf. Bring to a boil. Cover and simmer for 2 hours.
1 pound stew beef, trimmed of fat
3 medium onions, divided
2 cloves garlic, sliced
8 cups water
1 bay leaf
1 T vegetable oil
1 28-oz can stewed (diced) tomatoes
1 6-oz can tomato paste
1 pkg frozen vegetables for soup (or mixed
1 pkg frozen baby lima beans
2 cans dark red kidney beans, drained
6 medium to large potatoes, peeled and cut
1-1/2 t dried thyme
1-1.2 t dried parsley
salt and pepper to taste
Strain broth into large soup pot. Add beef
and discard everything else. Add all remaining ingredients except kidney
beans and simmer, covered, for one hour. Add kidney beans during the last
15-20 minutes of cooking time. remove covered pot from heat and let sit
for 15-20 minutes before serving.
Serves a boatload..
Jake's No-Fat Jalapeno Cornbread
I hope you can get White Lily products where
you are. If not, drop us a line, and we'll see what we can work out. You'd
be wise to take the seeds out of the jalapenos. If not, you might be sorry
tonight, but you'll be sorrier tomorrow morning...
Spray an 8" cast iron skillet with non-stick
coating and place in cold oven. Turn oven temp to 425".
1 cup White Lily self-rising Cornmeal mix (or
3/4 cup skim milk
1 T sugar
1 jalapeno pepper, chopped with or without
Mix all ingredients. When skillet and oven
are hot, pour batter into skillet and return to oven. Bake for 15-18 minutes,
or until brown on top. Remove from skillet and serve with a prayer.
It's low fat, for crying out loud!! Eat it!!
Low-fat Chicken Marinara
This is for when you have to be good, but your
heart ain't in it.
Spray a nonstick skillet with nonstick coating.
Brown chicken and add onions, green pepers and garlic. Saute until vegetables
are soft. Add tomatoes, sundried tomatoes, olives and remaining spices.
Cook, covered for 20 minutes, stirring occasionally.
8-oz chicken breasts, cut into 1/2-inch cubes
one medium onion chopped
one small green pepper, diced
three cloves garlic, thinly sliced
one 15-oz can diced tomatoes
one small can tomato paste
one small can sliced black olives, or about
4-5 pieces sundried tomatoes, soaked for 15
minutes in boiling water and chopped
1-1/2 t dried oregano
1/2 t dried basil
1/2 t dried marjoram
3/4 t dried parsley
1/8 t fennel seeds
1/2 t dried red pepper flakes
one bay leaf
salt and pepper to taste
4-6 oz cooked pasta (spaghetti or thin spaghetti)
Remove bay leaf and serve with cooked pasta.
Okay...this is not low fat! Not at all! But
it is great anytime you want to tell your skinny friends that you ate chicken
and spinach last night. Just forget the part about the cream sauce and
cheese. What's a little fib amongst friends, right, Elwood?
Preheat oven to 375".
4 chicken breast halves, pounded to uniform
1-1/2 c water
1 stalk celery, cut up
1/2 medium onion, quartered
1/2 t salt
2 10-oz pkg frozen chopped spinach, thawed
and well drained
1/4 c butter
1/4 c all-purpose flour
1 c half-and-half
1/2 c parmesan cheese
dash white pepper
dash fresh ground nutmeg
Place water, chicken, celery, salt and
onion in saucepan. Cover and boil. Reduce heat and simmer 20-30 minutes,
or until chicken is tender. Remove chicken and strain broth, reserving
In another saucepan, melt butter. Blend
in flour and whisk for a minute. Add reserved broth, half-and-half, nutmeg
and white pepper. Whisk over medium heat until thick and bubbly. Remove
Combine spinach, half the cream mixture
and 1/4-cup parmesan cheese. Spread on bottom of 1 9" X 13" baking dish.
Add chicken breasts on top and cover with remaining sauce, then sprinkle
parmesan cheese to cover.
Bake in 375" oven for 25 minutes or until
Jake's (Never Let Your) Meat Loaf
OK, OK, OK!!! Don't give me grief over this
one! I know everyone
and their mamma has a meat loaf recipe, and *nobody* likes them
anyway, BUT - give this one a shot before you close the door forever on
old Americana food. If the person I stole this recipe from got wind of
this, my ass would be chiffonaded in the time it would take you to say
Preheat oven to 350". Mix everything except cracker crumbs. Add them,
mix, and test for firmness, you might have to add more than called for
if mixture is not firm (but not dry). Then dump into a casserole dish or
something suitable. Using the back of a large spoon, smooth the surface,
then push the sides of the mixture away from the edges of the pan. This
will allow you to drain the meat as it cooks. Bake for 1-1/2 hours or until
brown, draining as needed.
1.5 pounds ground beef - the leaner the better
1 small can evaporated milk
3 T chopped green pepper
the onions from a can of Campbell's French Onion Soup
several dashes hot pepper sauce (or more if you like)
1 T Worcestershire sauce
1 T MSG (Accent) (or omit if this scares you)
1 t salt
fresh ground pepper
3/4c cracker crumbs
Serves 4 - 6
Fiesta Chili Pie
This is a good one for ballgames or just about
1 pound ground beef
1 med onion, chopped
1 16-oz can pinto beans, drained
1 can Rotel
1-c self-rising corn meal mix
1/2-c shredded taco cheese
chopped jalapeno peppers (2T or to taste, or not at all)
Preheat oven to 425"
In 10-inch cast-iron skillet (or oven-safe vessel), brown meat.
Add onion and cook until clear. Drain. Add beans and rotel and cook until
In medium bowl, mix topping ingredients and pour over meat/bean
Bake for 20-30 minutes until toothpick inserted in center comes
Serves 4 - 6
Chicken-Vegetable Pasta (Low Fat)
2 boneless chicken breasts, cut into cubes
2 cups frozen or fresh vegetables (cauliflower, broccoli, snow peas,
1 medium onion cut into rings
1/2 c green and/or red pepper, cut into 1-inch strips
1-1/2 c skim milk
2 tsp cornstarch
2 tsp granulated chicken boullion
dash white pepper
2 tsp (or more) grated Parmesan cheese
2 tsp white wine (optional)
4-oz spaghettini, fettucini, angel hair or whatever
Spray a large nonstick skillet with Pam.
Saute the chicken until brown, remove to separate bowl.
If there is sufficient oil left in the pan, continue; otherwise
Saute the peppers and onion, covered, over med-low heat until
tender (10 min or so).
Prepare pasta according to directions - add the vegetables to
the pasta water for the last 5 minutes of cooking.
Combine the milk, cornstarch, bouillion, pepper and nutmeg in
a separate bowl. Add to onion/pepper mix and cook until thick and bubbly.
Add Parmesan and wine.
Drain pasta and vegetables and pour into serving bowl. Pour sauce/onions/peppers
over and toss to serve.
Serves 2 - 4
Roasted Herbed Chicken
OK - I'll admit it took me a long time to try roasting
a chicken - scared shitless is more like it!! But once I tried it this
way, I'll have to admit it's worth the effort. If you need to feed more
than 2-3, buy two birds and double the recipe. What's great about this
is a bird's between $3-4 - whatta deal!!! You can leave out all the butter
and herb stuff and just roast it plain - that works too! Just spray it
a little with Pam so it'll brown nicely. (You still have to do the icky
(1) 4-5 pound whole hen (roaster, fryer - it doesn't matter)
2 T softened butter
1-1/2 t dried oregano, basil and garlic powder
Remember to clean everything you touch after
handling the bird!
Preheat oven to 450".
Clean hen, remove all that icky shit inside it - trim fat from
around tail (this is the HARD part).
Wash it well inside and out - drain and/or par the outside dry
with a paper towel
Spray a roasting pan (or whatever) with Pam.
Make a paste from the butter, garlic, oregano and basil (more
or less of each, depending on your taste).
Using your fingers, loosen the skin on the breast (two pockets
at the top and two at the bottom).
Distribute the butter-herb paste under the skin and press down
to even out.
Tie the little critter's legs together, or it'll look like a
cheap porn actress when it's done.
Place the bird in the pan and pin it's little wings behind its
shoulders (yes you can...)
Spray the bird with Pam and sprinkle dried oregano, salt and
pepper on it.
Bake at 450" for 30 minutes.
Reduce the heat to 350 and bake at least an hour longer.
Take it out, cover loosely with foil and let stand 10 minutes
Serves 2-3, depending on the carver.
Don't sue me when you try to add up the fat grams
in this one. It's mostly cheese and meat with a few lasagna noodles thrown
in for good measure. But it's a good one to last a few days for leftovers
and such. Just make sure your health insurance is paid up.
3 lbs ground chuck
1 large onion, chopped
1 large green pepper, chopped
5 cups shredded Mozzarella cheese (one 2-cup and one 3-cup package
5 cups shredded cheddar cheese (same deal with the package)
3-oz can Parmesan cheese
12 slices American cheese
16-oz can tomato sauce (large can)
12-oz can tomato paste (large can)
1/2 cup water
6 lasagna noodles
2 T butter
deep lasagna pan
bay leaf (optional)
Brown the chuck in large container or electric
skillet and stir in about 1 T garlic powder and 3-4 T italian seasoning
- drain well.
Melt butter in separate pan, add 1 t garlic powder
and saute onions and green peppers.
Add onion mixture to drained beef.
Add tomato paste, sauce, water and bay leaf - mix
Simmer 1.5 hours, stirring occasionally - taste
after an hour to adjust seasonings - add 1 t marjoram during last 30 minutes
Boil noodles as directed and drain.
Layer pan as follows:
1/2 meat mixture
6 slices American cheese
2-cups each of Mozzarella and cheddar cheeses
last 1/2 of meat mixture
6 slices American cheese
3-cups each of Mozzarella and cheddar cheeses
top with the 3-oz can Parmesan cheese
Bake at 350 for 30 minutes or until top is brown
- allow to sit for 5-10 minutes before serving.
Baby Back Ribs
I don't know about you guys, but I get tired of
paying so much for these things at a restaurant, when on a good day they
are $3.99 a pound in the grocery. The secret is getting a good barbeque
sauce - I'll leave that up to you, but when you get one, pour it into a
saucepan, add a little brown sugar and some bourbon - and you're ready
1 to 1-1/2 pounds ribs per person
rib spice from Big Lots (don't laugh - it's the best). If you can't
find that, use some chili powder, cayenne, salt, pepper, seasoning salt.
Preheat oven to 325"
Rinse the ribs and pat dry.
Coat both sides with the dry seasonings.
Sear on hot grill for 3-5 minutes per side (or
under broiler until seared)
Wrap in heavy-duty aluminum foil.
Bake in oven for three hours.
Carefully unwrap ribs and discard juices.
Allow to cool to room temperature.
Finish on grill using favorite barbeque sauce (5-10
minutes per side)
Caramelized Onion Jack
OK - here's the confession - I haven't tried this
yet. That's why it's a scan rather than the real deal. I just haven't had
time, and BBQ season is almost over. So, before I lost the damned thing,
I thought I'd put it up here. If you make it, let me know how it turns
out - If I make it before you do, you'll be the first to know...
Chicken on Dried Beef
This might sound pretty ugly, but I swear it's good...
Preheat oven to 250"
1-2 boneless chicken breasts
- 1 can (jar) dried beef
- 1 can Cream of Mushroom soup
- 1 8-oz carton of sour cream
Open dried beef and place in 9 X 13" baking pan, two slices in a stack, evenly spaced - you should get about 6 stacks in there
Cut the chicken in pieces to fit the beef rounds - thick, thin, however you like - and place the slices on the beef
Mix the soup and sour cream and spread over chicken
Bake 2.5 - 3 hours
- You can make everything low-fat, if you like
- The original recipe called for wrapping
each chicken piece with a slice of bacon, but I haven't tried that yet.
If you do, let me know how it is...
- 2-3 pounds round steak, cut into serving pieces (about 2" X 4" or so)
- 2 Tbs oil
- garlic powder
- 4 C onions, sliced into rings and separated
- 2 Tbss flour
- 1 tsp thyme
- 1 Tbs brown sugar
- 1C beef broth
- 1-1/2 tsp salt
- 1 can full-bodied beer (the cheaper the better)
- 1 celery stalk, halved
Brown steak in oil and remove from pan.
Cook onions and garlic powder until onions are limp. Remove from pan.
Brown flour in oil and juices.
Add all remaining ingredients. Stir.
Top with celery stalks
Cover and cook slowly for 2 hours.
Remove celery and serve.
Questions? Comments? Requests? Suggestions?
(c) 1997-2003 Booze Bros Entertainment
All Rights Reserved