Ethan’s Beef Stew

4 tbs. vegetable or canola oil
5 large onions cut into small wedges
8-10 large carrots cut in thick slices
5 lbs. beef stew meat
12 large potatoes peeled & cubed
4 cups water
2 tsp. garlic powder
Salt
Pepper

Heat oil in Dutch oven. Sauté onions then add carrots and cook for a few minutes.
Add meat and brown well.
Add potatoes and pour in water, season with garlic powder; salt and pepper to taste and bring to
a boil; stirring occasionally.
Reduce heat and simmer over low heat until meat and vegetables are tender.
If more thickness is desired, add slurry of flour & water and stir into stew.
Continue on low heat, stirring occasionally, until meat is tender and serve.

Slow Cook Combo Bean Soup

1-lb. ground beef or venison
½-lb. ground sausage
1-lb. smoked sausage, sliced
1-32 oz. can pork & beans
1-16 oz. can red kidney beans
1-16 oz. can jalapeno pinto beans
½-cup ketchup
½-cup brown sugar
½-cup barbecue sauce
1-med. onion, chopped
1-bell pepper, chopped
1-tsp. parsley flakes
1-tsp. salt
1-tsp. black pepper

Brown ground beef and sausage and drain. Sauté smoked sausage and add onion and pepper to sauté until tender. Mix all ingredients well and place in large crockpot. Cook for about 3-4 hours.

Corn Salsa

¾ cup green bell pepper, chopped
¾ cup red bell pepper, chopped
½ large onion, chopped
1 large tomato, chopped
1-15 oz. can whole kernel corn, drained
1 can Rotel diced tomatoes w/green chilies
1-tbsp. parsley flakes
½-tsp. salt
2-tsp. minced garlic
½-tsp. black powder
½-tsp. chili powder
¼-tsp. cumin
1-tbsp. lime juice

Mix all ingredients together very well in large bowl. Cover and chill in refrigerator about 3 hours. Serve with tortilla chips.

Redneck Caviar

2 (15oz) cans of field peas-drained and rinsed
2 (11oz) cans white shoepeg corn-drained and rinsed
2 (10oz) cans diced tomatoes and green chilies
1 (14 1/2 0z) can diced tomatoes
1 green bell pepper finely diced
1 red bell pepper finely diced
1 yellow bell pepper finely diced
5 green onions, diced
1 (16oz)bottle Zesty Italian dressing
2 tsp. minced garlic
1 Tbsp finely chopped fresh parsley
1 Tbsp salt
1 tsp black pepper

Stir together all ingredients.
Cover and chill 8 hours.
Serve with chips.

Macaroni Salad w/Chicken

2 cups cooked elbow macaroni
1 cup whole kernel corn
2 cup cubed cooked chicken
1/2 cup sliced celery
3 hard-boiled eggs, chopped
1/4 cup chopped green pepper
1/8 cup chopped onion
1 cup mayonnaise
1/2 cup yellow mustard
1 teaspoon salt
1/2 teaspoon pepper

Mix all remaining ingredients and enjoy

Shrimp & Grits & more A little twist to the original.

Grits
• 2 cups grits (real, not instant)
• 2 tablespoons butter
• 1 cup grated cheddar cheese
• 1 teaspoon Worcestershire sauce

Meat
• 1 lb. bacon
• 1 lb. andouille sausage (sliced or diced)
• 2 lbs. medium shrimp, peeled
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 8 oz. chicken broth
• 2 tsp. minced garlic
• 1/2 cup chopped parsley
• 1 teaspoon black pepper
• 1/4 teaspoon creole seasoning
• 1 pint half & half
• 1 cup chopped green onion
• Flour based slurry

Directions
Grits
Cook grits according to directions
When cooked, lower heat and stir in butter, cheese & Worcestershire sauce
Continue until butter & cheese melts into grits

Shrimp & more
In Dutch oven, cook bacon and drain. (Save drippings.)
Add sausage, onion, & bell pepper
Cook down until pepper & onions are soft
Add chicken broth and bring to a boil
Add shrimp and cook until pink.
Add half & half along with spices
Stir in flour-based slurry
Simmer about 10 minutes, stirring occasionally.

Serve shrimp & more over grits.
(Meat mixture can also be served over rice, if desired)

This post was edited on 10/25/12 at 7:22 am