Steilacoom Recipes

Recipes

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Grandpa Franco’s Hunter’s Stew

Note: Of course, Grandpa never wrote down his recipe, like all true Italian cooks, but this

will get you started.

You’ll need about 8 peppers of different sizes, colors, and degrees of heat.

1 head of garlic

1 or 2 onions

Meat:

1 lb each of chicken with skin and bones, beef roundsteak, pork roast, and boiling beef with bones. If you have a squirrel, you should throw it in, too.

1 15 oz. can diced tomatoes

1 15oz. can stewed tomatoes

approx 1 cup red wine (optional)

1) Select peppers - about two each nice green, red and yellow sweet peppers. For hot

peppers it’s best to start light, unless you really know the palate of your diners.

I’d say start with two or three nicely shaped Hungarian Wax peppers.

2) While you’re at the market, select meat. Remember that the original stew had several different kinds of game, so get at least three different kinds of meat - pork, round steak and chicken for instance, and definitely soup meat with bones. The bones and chicken skin will give flavor.

Cube the meat.

3) Always wear gloves when working with peppers. Wash and place on a tray under the broiler until they are blackened and bubbly. Personally, I don’t peel the sweet peppers, but that’s up to you. When the peppers have bubbled, slide them into a brown paper bag, close it tightly and set them aside for about 20 minutes. While they cool, you can

put your meat under the broiler to brown. You’ll probably have three trays full. If you eat peppers too hot, do not drink water. Chase the heat with a glass of milk and bread.

Take care to keep the peppers off your skin. If you do burn your skin, rub it with olive oil or bathe the afflicted spot in milk.

4)Then put a sturdy dutch oven on a medium hot burner and saute 3 cloves of garlic with one chopped up onion. Dice sweet peppers and add them to the pan.. While they saute’, put the gloves back on and ake out the peppers, they should slip right out of their skins under running water. Slit the peppers. Remove all seeds and white ribs from inside of the peppers, dice all the peppers, and put them into the pan. Saute together, then add the meat. Allow it all to heat through. Add 1 15 ounce can of stewed tomatoes and one 15 ounce can of diced tomatoes.

Add 1/2 t. Oregano

1/2 t. salt (or to taste.)

1/2 cup red wine.

5) When it comes to a boil, turn it down to simmer, and let it cook at least six to eight hours.

You can eat it sooner, but it won’t be the same. Overnight is even better. Personally, I don’t like a crock pot for this, but it will work.

6) Add a half cup of wine every two hours or so. If it becomes too think for your taste, you can reduce it by turning up the heat. You can also thicken it by adding tomato pste, but I prefer not to.

Serve in bowls with fresh hard rolls.

Recipe for Chinese Dumplings Dough

4 cups all-purpose flour
4 tsp baking powder
1 cup water
1. Sift flour, baking powder together into a bowl. Add water and knead well.
2. Cover with damp cloth and let rise for two hours
3. While dough is rising, make filling and refrigerate until needed.
4. Divide dough in half. Knead lightly and roll each half into a long thin roll about 2 inches in diameter.
5. Divide each roll into 15 runds and roll each out to make 3 inch circles.
6. Place a teaspoon of filling into center of each circle, pinch sides togther to meet at top and press to seal.
7. Fill large pot with water and bring to a boil while assembling dumplings.
8. When water has reached rolling boil. drop dumplings in one at a time, don’t drop too many at once. Let pot return to full boil and add enough cold water to stop boiling.
9. Repeat two more times.
10. Remove dumplings from pot and place on platter. Make sure dumplings aren’t sitting on each other or they will stick together.

Meat Filling
1 lb ground meat (*pork, chicken, shrimp etc.)
1 T Chinese wine or dry sherry
3T Light soy sauce
1tsp Sesame oil
2tsp minced ginger
1 cup green onion chopped
1 egg

Mix the filling well and see step 6 above for further directions.
*You can substitute your favorite meat or vegetable.

CHICKEN PICATE'

Ingredients:
For each serving:

1 6 oz Chicken Breast 1/4 c. lemon juice
1 cup chablis 1 tablespoon capers
1 cup Chicken Broth 2 tablespoons sun dried tomoatoes
1/2 cup artichoke hearts 1 tablespoon butter

Pasta of your choice.

Saute chicken til brown. Add vegetables and wine/broth and lemon juice.
Reduce over medium heat until chicken is cooked.

Jack O'Lantern Cake Recipe

Popcorn Cake - Grammy's recipe which Pat Senko rediscovered.

_______Popcorn Cake______

6 qts. popped corn (Do your best to remove "old maids".)

1 bag snipped gumdrops, snipped into small pieces. (Use scissors and keep dipping them in water for best results.) Reserve several gumdrops for decoration.

1 cube melted margarine

Disolve 10 oz. mini-marshmallows in
1/2 cup oil
oil in pan (dissolve in pan on stove, or in microwave, watching carefully, and stirrng.)

Mix all ingredients together

Add 1-2 drops food coloring (orange if it's a pumpkin, leave white for snowman.)

Put gumdrops in bottom of pan and add popcorn and press into greased tube pan.
Round mixing bowl for good pumpkin

Allow to set for several hours. Pop out of pan and decorate with gum drops to look like pumpkin face. Or snowman's face.

CAROL ARNOT’S BOOK, COOKING WITH A SICILIAN TWIST IS AVAILABLE FROM CAROL AT 253- 549-7843.

GREAT RECIPES FROM JOHNNY’S SEAFOOD CO.

For all of these wonderful recipes, we thank Johnny's and
you can pick up more for yourself, absolutely free at:
Johnny’s Seafood Co.
1199 Dock Street
Tacoma, WA 98402

Steilacoom Recipes

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and sent to
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PO Box 88016
Steilacoom, WA 98388

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