MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hunters Stew
Categories: Beef, Stews
Yield: 4 Servings

1 1/4 lb Beef for stew; cubed 1"
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
4 sl Bacon; diced 1"
1 lg Onion; thinly sliced
2 3/4 c Water
1 tb Red wine vinegar
1 cl Garlic; minced
1 Beef bouillon cube
1 1/2 c Carrots; cut diagonally
- about 1/2" thick

Combine flour, salt, and pepper; dredge beef. Cook bacon in Dutch oven
until crisp; drain on absorbent paper and reserve. Brown onion in
drippings 3 or 4 minutes. Remove with slotted spoon to small bowl,
reserve. Brown beef in remaining drippings. Pour off drippings. Add
water, vinegar, garlic, and bouillon cube. Cover tightly and cook
slowly 1-1/2 hours. Add carrots and continue cooking, covered, 40
minutes. Add reserved onion and continue cooking for 10 minutes, or
until beef and vegetable are tender. Stir in reserved bacon.

Recipe FROM: TV Facts

Posted by: Chris Fernald

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hunters Stew
Categories: Beef, Stews
Yield: 4 Servings

A cacciatore, then.

"In Italian, "cacciatore" translates to "hunter" in English. When used
in food terms, it often refers to a dish prepared 'hunter-style,' typically including tomatoes, onions, mushrooms, herbs, and sometimes wine,
served with meat (often chicken or rabbit) in a hearty and flavorful
sauce."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chicken Cacciatore
Categories: Poultry, Vegetables, Herbs, Pasta
Yield: 6 Servings

1/4 c Olive oil
3 cl Garlic; pressed
+=OR=+
1 tb Garlic granules
1 lg Onion; diced on the large
- plate of a "Viadalia Onion
- Chopper"
1/4 ts Dried rosemary
3/4 ts Dried oregano
1/2 ts Salt
1/4 ts Hot red pepper flakes; (opt)
3 lb Chicken breasts, cut up in
- pieces
1/4 c Red-wine vinegar
28 oz Can whole tomatoes w/puree;
- crushed by hand
1/4 c Rough chopped basil leaves
+=OR=+
1 1/2 tb Dried basil; to taste
2 lg Bell peppers; cored, seeded;
- diced on the large plate
- of a "Viadalia Onion
- Chopper"
1 c Sliced mushrooms
+=OR=+
8 oz Can mushroom stems & pieces;
- drained
1 1/2 lb Pasta; cooked

Heat oil, garlic, onion, mushrooms, rosemary, parsley, 1/2
teaspoon oregano, and hot pepper flakes in a large shallow
saucepan over medium heat. Cook, stirring occasionally
until the onions are translucent but not browned. Add to
the crock-pot and turn it on high. Add vinegar.

Meanwhile, crush tomatoes with your hands Add them and the
1/4 t. salt and 1/4 t. oregano. Cook until the tomatoes
have reduced and thickened slightly, stirring once in a
while, about 20 minutes. Throw in a pinch of sugar and
stir to blend. Add to the crock-pot.

Add basil, and peppers. Cook 2 1/2 - 3 hours on high or
turn the crock-pot to low and go to work. The meal will
be ready to eat when you get home.

Adjust seasonings. Serve immediately over pasta.

Serves 6

NOTE: This is as close to a recipe as I could get from
my "by guess and by eyeball" preparation. You could add
some wine and/or Gaeta (salt cured) black olives if you
like. If you add the little salt bombs (olives) watch the
salt very closely. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)