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Message: <blockquote data-quote="Ketherian" data-source="post: 4512196" data-attributes="member: 19595">Here's my favorite two. Both work well fresh from the oven/stove, or as something to be reheated. The recipes double (and triple) well. Beef Stew with Red WineTaken from: Wonderful ways to prepare Crockery pot dishes by Jo Ann Shirley. Copyright 1979 Years and James, 5 Alexander Street, Crows Nest N.S.W Australia. ISBN 0 86908 154 3. This is a favorite of my old gaming group.  I add potatoes and carrots and often omit the orange rind (a friend is allergic). The potatoes and carrots help extend the stew, although it can just as easily be served with baked or mashed potatoes, rice or barley.<ul> <li data-xf-list-type="ul">2 pounds chuck steak, cubed</li> <li data-xf-list-type="ul">½ teaspoon black pepper</li> <li data-xf-list-type="ul">¼ pounds bacon, diced</li> <li data-xf-list-type="ul">2 teaspoons rosemary</li> <li data-xf-list-type="ul">4 medium onions, chopped</li> <li data-xf-list-type="ul">2 teaspoons orange rind, grated</li> <li data-xf-list-type="ul">4 teaspoons vinegar</li> <li data-xf-list-type="ul">4 teaspoons brown sugar</li> <li data-xf-list-type="ul">2¼ tablespoons cornstarch</li> <li data-xf-list-type="ul">1½ cups red wine</li> <li data-xf-list-type="ul">2½ tablespoons water</li> <li data-xf-list-type="ul">2 teaspoons salt</li> <li data-xf-list-type="ul">parsley, chopped (to taste)</li> </ul><ol> <li data-xf-list-type="ol">Saute the meat in a skillet with the bacon and onions until the meat is well browned. Put into the crockery pot with the bacon and onions.</li> <li data-xf-list-type="ol">Mix together the vinegar, brown sugar and red wine. Pour into the skillet, scrape the bottom and cook over a low heat for one minute.</li> <li data-xf-list-type="ol">Mix the salt, pepper, rosemary and orange rind with the wine mixture and pour over the meat.</li> <li data-xf-list-type="ol">Cover the crockery pot and cook on the low setting (200° F-200° C) for eight hours.</li> <li data-xf-list-type="ol">Mix the cornstarch with the water.</li> <li data-xf-list-type="ol">Turn the crockery pot to the high setting (300° F- 150°C).</li> <li data-xf-list-type="ol">Add the cornstarch and stir until the sauce is thick,</li> <li data-xf-list-type="ol">Serve garnished with chopped parsley.</li> </ol>Spicy Chicken with Poblano Peppers and CheeseTaken from Cooking Light July 2005 P174. A reader’s recipe it was submitted by Jean Hardin of DeSoto Tx. Yield: 4 servingsThis went over very big both times that I served it. The poblano can be chopped or left in halves. I usually don’t remove the skins as it’s a lot of work for not a lot of results (and it makes the dish a lot wetter than normal). I prefer to chop the poblanos to better mix in the heat.<ul> <li data-xf-list-type="ul">4 poblano chiles, halved and seeded</li> <li data-xf-list-type="ul">2 cups chicken breast, chopped cooked </li> <li data-xf-list-type="ul">1 cup reduced-fat cheddar cheese, shredded </li> <li data-xf-list-type="ul">1 cup fresh corn kernels (about 2 ears)</li> <li data-xf-list-type="ul">½ cup onion, chopped</li> <li data-xf-list-type="ul">½ cup zucchini, chopped</li> <li data-xf-list-type="ul">½ cup red bell pepper, chopped</li> <li data-xf-list-type="ul">2 tablespoons fresh cilantro, finely chopped</li> <li data-xf-list-type="ul">½ teaspoon kosher salt</li> <li data-xf-list-type="ul">½ teaspoon ground cumin</li> <li data-xf-list-type="ul">½ teaspoon paprika</li> <li data-xf-list-type="ul">½ teaspoon black pepper, freshly ground </li> <li data-xf-list-type="ul">½ teaspoon garlic, minced </li> <li data-xf-list-type="ul">¼ cup salsa</li> <li data-xf-list-type="ul">Cooking spray</li> <li data-xf-list-type="ul">¾ cup baked tortilla chips, crushed and divided</li> </ul><ol> <li data-xf-list-type="ol">Preheat broiler.</li> <li data-xf-list-type="ol">Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.</li> <li data-xf-list-type="ol">Reduce oven temperature to 375°.</li> <li data-xf-list-type="ol">Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.</li> <li data-xf-list-type="ol">Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with ¼ cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining ½ cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.</li> </ol></blockquote>

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