Evening Main Dishes

¼ cup       chili sauce

½ cup       brown sugar

¼ cup       butter

1               pimiento or red pepper cut into small pieces

1               green pepper, chopped

1 cup         onion cut into thin slices and cut into strips crosswise

1 tsp         soy sauce

1 tsp         Worcestershire sauce

Bring to boil and simmer rapidly for 10 minutes. Place chicken pieces (skinned) in roasting pan, spoon sauce over, and cover. Bake at 350 for 1 hour.

Note: This can be made a day ahead, cooled, and then chilled in refrigerator. It also freezes well. Before reheating, lift accumulated fat layer from top of sauce. If desired, thicken sauce with cornstarch/water. Serve with rice.

Sauce for about 9 thighs

Recipe from my mom

Serves 6 (3/4 cups)

2 tsp          olive oil

12             garlic cloves, crushed

1               (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

½ tsp        salt for browning

1 tsp          salt for roasting

¼ tsp        black pepper for browning

¼ tsp        black pepper for roasting

1 cup         red wine

2 cups        chopped carrot

1 ½ cups   chopped onion

½ cup        less-sodium beef broth

1 tbsp        tomato paste

1 tsp          chopped fresh rosemary

1 tsp          chopped fresh thyme

Dash          ground cloves

1               (14 ½-ounce) can diced tomatoes

1               bay leaf

3 cups        cooked medium egg noodles (about 4 cups uncooked noodles)

1.  Preheat oven to 300.

2.  Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant and golden, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

3.  Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaf. Serve over noodles.

Adapted from Cooking Light  November 2004

Serves 4

1/3 cup olive oil

1 medium onion, chopped

1 medium green pepper, chopped

2-3 cloves garlic, chopped

1 lb ground chuck

1/4 cup dry sherry

1 cup crushed tomatoes

1 tbsp Worcestershire sauce

1/2 tsp Tabasco sauce

1/4 cup raisins

1/2 cup green olives, cut in half if large

Salt and pepper to taste

Heat oil in large saucepan until hot but not smoking. Saute onion, green pepper, and garlic until soft. Add ground beef and saute until no pink remains. Add remaining ingredients and bring to simmer. Simmer for about half an hour. Picadillo is best made either early in the day or a day ahead to allow the flavors to blend. Reheat and serve with rice.

From Pat’s daughter-in-law, Sue.