Biryani

  • Basil and dried tomato infused olive oil
  • 1 sweet red pepper
  • 1 green pepper
  • 1 onion
  • 1 cup rice
  • golden raisins
  • dark raisins
  • roasted, salted almonds, coarsely chopped
  • cooked chicken
  • coriander, cinnamon, black pepper, garlic, paprika, curry, ginger, peri peri (or cayenne pepper), cardamom

Cut peppers and onion into thin strips. Saute' in oil over medium heat.  When vegetables are cooked to firm stage add dry rice and saute all till rice begins to brown. Add 2 cups water (or chicken broth). Add raisins, almonds and chicken. Add spices, about 1 to 1 1/2 teaspoons of each. Cook all, covered, over low heat till rice is tender.

-The Soap Lady


Shepherd's Pie

  • 1 lb ground beef
  • 12 oz. frozen green beans or peas                                        
  • 1 can tomato sauce or soup
  • 2 c mashed potatoes
  • 1½ c shredded cheddar cheese

Brown ground beef. Layer beef, frozen veggies, tomato sauce or soup in a flat bottomed 2-quart casserole dish in the order given. Spread mashed potatoes over top, sealing around the edge of the dish. Top with shredded cheese. Bake 30 minutes at 350°. Serves 4.

- Lynell P. Cambria, W


Gone All Day Stew

  • 1 can tomato soup, undiluted
  • 1 cup water or red wine
  • ¼ c flour
  • 2 lbs. beef, cut into 1 inch cubes
  • 3 carrots, cut into 1 inch chunks
  • 6 onions, quartered
  • 4 potatoes, cut into chunks
  • ½ c celery chunks
  • 12 whole mushrooms
  • 2 beef bouillon cubes
  • 1 t oregano
  • 1 t thyme
  • 1 t rosemary
  • 1 bay leaf
  • fresh ground pepper

Mix together soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275° 4 - hours. Adjust seasoning when ready to serve. 

- Patty K. Plymouth Meeting, PA


Hungarian Goulash

  • 1 big onion, diced 
  • 2 green peppers, diced
  • 1 ripe tomato, diced
  • 1/4 cup shortening 
  • 2 tsp. paprika 
  • 1 1/2 tsp. salt
  • 2 lbs. chop suey meat (or half beef, half veal)
  • Water
  • 1 spoonful flour or sour cream (optional)

Brown onion in pan with shortening. Add meat and paprika, being careful not to burn the paprika. Add diced green peppers, tomato, salt and enough water for simmering. When meat is done, add flour or sour cream to bind. (optional).

-Mrs. Leslie Tarjan -from Good Cooks Book, published by the 1964-65 St. Sebastian Home and School Association, Milwaukee, W


Summer Succotash

  • 3 slices bacon
  • 1 small white cabbage, chopped
  • 2 cups fresh lima beans 
  • 1 cob fresh sweet corn
  • 1 small onion, diced
  • 1/2 cup cream
  • 1 teaspoon sugar
  • salt to taste
  • fresh ground black pepper

Brown bacon in iron skillet. Remove bacon. Cool, crumble, set aside. Cook cabbage in bacon grease. Add chopped onion. When cabbage is transparent, cut kernels off cob and add corn to skillet. Add fresh lima beans. Stir to prevent browning. Cook until corn and beans are tender.

Turn heat to low. Add cream, sugar, salt and pepper. Do not boil. Stir all to mix. Just before serving add crumbled bacon.

-The Soap Lady


Yukon Savoy & Mushroom Lasagna

  • 1 large bunch Yukina Savoy, chopped
  • (most any greens will work)
  • 2 T. olive oil (or butter)
  • 1 med. onion
  • 1 - 2 T. minced garlic
  • 3/4 pound sliced mushrooms
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 4 T. butter
  • 1/4 cup flour
  • 4 cups whole milk
  • 1/8 tsp. nutmeg
  • 2 1/2 cups grated Parmesan
  • 15 oz. ricotta
  • 1 1/2 cups grated Fontina or provolone
  • 1 1/2 cups grated mozzarella
  • 1 pound lasagna noodles, cooked al dente (firm) 

Bring a large pot of salted water to a boil. Add the Yukina savoy (or other greens) and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the onions and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have released their liquid, about 5 minutes. Remove from the heat and let cool.

To make the béchamel sauce, in a large saucepan, melt 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the béchamel sauce.

Across the bottom of a lasagna pan (9 by 13 inches), spoon enough béchamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the greens across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of béchamel over the noodles and top with more greens, mushrooms, and cheese. Repeat layering with sauce, noodles, greens, and cheese 2 more times, ending with noodles on top.

Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake at 350 degrees until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes. Let rest for 10 to 15 minutes before serving. Serve hot. 

- from The Com Post, Good Earth Farm, CSA, Oakfield, WI


Brazilian Style Prime Rib Roast

Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. I use a cast iron meat rack in my shallow roasting pan.

Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. (I timed it 5.5 minutes per pound for medium rare)

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. NO PEAKING.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.

Use a meat thermometer to check doneness. 

Rare   120° - 125°
Medium-rare   130° - 135°
Medium   140° - 145°
Medium-well   150° - 155°
Well done   160° and above

-from cooks.com recipe search


Cabbage Patch Stew

  • 1/2 pound ground meat
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 2 cups water
  • 1 14 ounce can red beans (or chili beans)
  • 1 14 ounce can stewed tomatoes
  • 1 small cabbage, shredded (or coarsely chopped)
  • 1/2 teaspoon salt

In large iron stew pot brown meat. Add onions and celery. Cook until tender. Add everything else and bring to a boil. Reduce heat and simmer 20-30 minutes or until cabbage is done.  

-from Denise D. Juneau, WI, best friend of The Soap Lady


Irish Stew

Time - about two hours.

  • Two and a half pounds of chops
  • eight potatoes
  • four turnips
  • four small onions
  • six carrots
  • nearly a quart of water

Take some chops of mutton; place them in a stew-pan in alternate layers of sliced potatoes and chops: add turnips, onions and carrots cut into pieces.  Pour in nearly a quart of cold water: cover stew-pan closely.  Let it stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed.  Place in a dish and serve it up hot.

-from the Presidential Cook Book, 1903 Edited by Edith Carew Roosevelt.


Spaghetti Pie

  • Leftover spaghetti noodles and sauce
  • 2 eggs
  • 2 Tablespoons butter, melted
  • 1/4 cup parmesan cheese
  • Cheddar cheese & Mozzarella cheese, grated

Mix butter, parmesan cheese and eggs into about 2 to 3 cups of cooked spaghetti noodles. Spread into 9 or 10 inch pie plate, building up around edges to form a crust. Top with leftover spaghetti sauce. Sprinkle with grated cheese. Bake 30 minutes at 350. Serves 4 to 6. Add salad and dessert for a complete meal.


Quick Summer Stir Fry

  • 1 stick butter
  • 2 cloves garlic, chopped
  • 3 sweet peppers, red, yellow, green, cut in strips
  • 2 green onions, chopped, with leaves
  • 3 cups cabbage, cut coarsely
  • 2 tomatoes, cut into wedges
  • 1 – 2 cups any leftover meat, cut into strips. Grilled chicken or beef works well.

   Melt butter in frying pan. Add garlic and stir. Add peppers, onions, and cabbage. Stir till transparent. Add tomatoes and meat. Stir till tomatoes are just soft and meat is heated through.

   Serve over angelhair pasta. Salt and pepper to taste. Serves 4.

   A slice of homemade bread (from your bread machine in the summer!) completes the meal. Ice cream and berries for dessert.

   This meal takes only minutes to prepare and makes use of several items grown in our garden. It has become a family favorite.

-The Soap Lady


Hearty Lamb Stew

  • 6 lamb loin steaks, one inch thick
  • 3 T. olive oil
  • 1/4 c. flour
  • salt
  • 1/4 c. black strap molasses
  • 2 t. minced garlic
  • 1 t. sweet basil
  • 1 t. minced ginger
  • red pepper to taste
  • 2 large tomatoes
  • 1 large onion
  • 1 1/2 c. rice

Heat olive oil in cast iron Dutch oven. Dredge steaks with flour and sear to brown in oil. Sprinkle with salt. Drizzle with molasses, add garlic, basil, ginger and red pepper. Add 3 cups water, tomatoes (cored and wedged), onions chopped coarsely. Cover and simmer over low flame 1 1/2 hours. 

Add rice, stir, cover and simmer 1/2 hour more. Serve with your favorite green or yellow vegetables. Serves 6

-The Soap Lady


Slow Cooker Roast

  • 4 lb beef roast, any cut
  • 3 small onions, peeled
  • 6 baking potatoes, peeled, halved
  • 6 large carrots, peeled, cut into chunks
  • 1 cup apple jelly
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Kitchen Bouquet
  • 1 garlic clove, crushed
  • 1 11oz. package creamy potato soup mix
  • (I like Bear Creek Brand)
  • About 6 cups water.

Early in the day, place first 4 ingredients into large slow cooker. Mix remaining ingredients well and pour over meat and vegetables, adding enough water to cover. Set cooker to proper setting for slow cooking all day. Salt and pepper to taste.

-The Soap Lady


Clay Pot Cooked Shrimp & Ham Jambalaya

  • 1 cup long grain rice
  • 1/4 teaspoon dried thyme
  • 5 chopped canned plumb tomatoes plus enough of their juice to make 1 cup
  • 1/2 teaspoon salt 
  • 1/2 cup dry sherry
  • 12 to 14 medium shrimp
  • 1 cup chopped onions
  • 6 oz cubed, baked Black Forest ham
  • 1/4 cup chopped green pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  •  Chopped fresh flat leaf parsley for garnish

In a soaked 3-quart clay pot, combine rice, tomatoes, onions, green pepper, bay leaf, oregano, thyme, salt and sherry. Add 1 1/2 cups water and 1 cup reserved tomato juice and stir to blend. Cover the pot and place into cold oven. Set oven temperature to 450 and bake 40 minutes (rice will be al dente).

Meanwhile peel the shrimp, leaving tail and shell up to first joint. Stir ham and shrimp into the rice mixture. Cover pot and bake additional 8 to 10 minutes, just until shrimp are pink and firm. Remove and discard the bay leaf. Garnish with parsley. Serve immediately. Serves 4. For added zip serve with hot sauce.


Melt-in-Your-Mouth BBQ Ribs

  • 6 pounds ribs, any kind
  • 1 vidalia onion, sliced
  • 4 tsps pickling spice
  • Water
  • Your favorite BBQ sauce
  • Foil Pan

In slow cooker place first the vidalia onion, then the ribs. Sprinkle pickling spice over all. Fill with water enough to cover. Set slow cooker to low and cook 8 hours (Cate likes to do this over night).

With slotted spoon remove meat to a foil roasting pan. Place uncovered roasting pan on Weber-type grill over hot coals. Cover with your favorite BBQ sauce and heat through with vents set to low. Serves 4 to 6.


Hearty Four Fiber Casserole

  • 1 1/3 cups chicken broth
  • 2 carrots, sliced
  • 1 - 15 ounce can kidney beans, drained
  • 3/4 cup quick cooking barley
  • 1/4 cup onion, chopped
  • 1/4 cup chopped parsley
  • 1/8 tsp garlic powder (or one garlic clove, minced)
  • 1 cup shredded cheddar cheese

In 2 quart covered casserole dish combine all ingredients except for the cheese. Cover and bake at 350 degrees for 50 minutes or until barley is tender. Sprinkle with cheese and bake 2-3 minutes more or until cheese melts. Makes 4 - 6 servings.