Page 22 - Florida Sentinel 11-4-16 Online Edition

Recipes
Bean Bacon And Pepper Soup Pasta
"An easy, quick and hearty soup that's great in the fall. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste."
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder 1 teaspoon onion powder 1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcester- shire sauce
4 cups chicken broth
2 (15 ounce) cans can- nellini or beans of your choice, with liquid
1/2 cup chopped parsley
Directions: In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leav- ing about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 min- utes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 min- utes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Oxtail Stew
“It's a soul food blast from the past. Adjust spices to your personal taste. Double the gravy recipe if you like lots of gravy and serve with rice."
2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails 2 dashes browning sauce
salt and pepper to taste
garlic powder to taste
add carrots and potatoes for extra nutrition (if desired)
Directions: Place oxtails, garlic, onions, 1 tablespoon salt, 1 tea- spoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and brown- ing sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally. Add carrots and potatoes for nutrition. (if desired)
Easy Beef Stew
2 pounds cubed beef stew meat 3 tablespoons vegetable oil
4 cubes beef bouillon, crum- bled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch 2 teaspoons cold water
Directions: In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then re- duce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve corn- starch in 2 teaspoons cold water and stir into stew. Cover and sim- mer 1 hour more.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 4, 2016