Ginger Snaps

2/3 cup salad oil
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger

Mix in given order. Roll in balls and flatten with a glass that has been dipped in white sugar. Bake at 350 F for 10-12 minutes.

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Bubba's Country-Fried Steak and Gravy

1 1/2 cups plus 2 tablespoon all-purpose flour
1/2 teaspoon freshly ground black pepper
8 4 ounce each tenderized beef round steak (ask butcher to run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon Accent® seasoning mix -- optional
1 bunch green onions (can sub 1 med yellow onion sliced)

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the mat in the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

House Seasoning: 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder. mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.

Per Serving (excluding unknown items): 362 Calories; 41g Fat (99.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 882mg Sodium. Exchanges: 0 Grain (Starch); 8 Fat.

FOR PRINTABLE RECIPE CLICK HERE

Hot Salsa

9 cups diced peeled tomatoes
3 cups diced onion
4 cups diced jalapenos
1 cup chopped green onion
3 large cans tomato sauce
1/3 cup chopped cilantro
1/3 cup chopped parsley
2/3 cup vinegar
1/8 cup vegesal seasoning
7 cloves pressed garlic
2 Tbsp. Chili powder
1 Tbsp. Black pepper
Juice of 1 fresh squeezed lemon

(For a hotter version, add ½ cup finely diced habaneros, and ½ cup finely diced serranos)

Throw it all together, mixing evenly in extra large bowl. Fill canning jars to bottom of lid. Cook at 15 lbs pressure for 1 min. And enjoy.

Since I have no pressure canner, the Ball Canning people told me that 20 minutes of water bath was sufficient for this recipe.

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Moroccan Chickpea Tagine with Harissa

1 tablespoon extra virgin olive oil
2 medium onion -- finely chopped
1 medium zucchini -- finely chopped
1 medium carrot -- finely chopped
1/2 teaspoon salt
- - - - -
3 med cloves garlic -- minced
2 tablespoons harissa
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
- - - - -
2 15-oz cans chickpeas -- drained and rinsed
2 cups vegetable broth
- - - - -
2 tablespoons chopped fresh mint leaves

1. Heat oil in Dutch oven over med-high heat until shimmering. Add chopped onions, zucchini, carrot, and 1/2sp salt, and cook, stirring often, until vegetables begin to brown, about 2min.
Reduce heat to med, cover, and cook, stirring once or twice, until veggies have softened, about 5min.

2. Uncover pot, raise heat to med-high, and add garlic, harissa, coriander, and ginger.
Cook, stirring often, until spices are aromatic, about 2min. Stir in chickpeas and broth, bring to a simmer, reduce heat, and cook until flavors blend an stew thickens, about 7min. Stir in mint and adjust seasonings, adding salt and harissa to taste. Serve immediately.

Serve over couscous or rice, or with bread. [For 2 people, 3/4cup couscous + 1cup water.]

Serves 4. [Well, 3 more likely. Two of us piggies ate almost all. Leftovers made a good cold lunch. Might serve 4 with salad.]

FOR PRINTABLE RECIPE CLICK HERE